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Easy No-Knead Artisan Bread with Crusty Exterior

A split view showing the golden crust and open crumb structure of homemade artisan bread.

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Make delicious, rustic artisan bread at home using this simple no-knead method. This recipe produces a loaf with a beautiful, crisp crust and a soft, airy interior, perfect for beginners.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups cool water
  • Extra flour for dusting

Instructions

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Pour in the cool water and mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  4. Generously flour a work surface. Scrape the dough out onto the surface. Gently fold the dough over itself a few times to form a rough ball.
  5. Place the dough ball on a piece of parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
  6. About 20 minutes before the rest period ends, place a Dutch oven with its lid inside your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  7. Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the dough by the parchment paper handles and gently lower it into the hot pot.
  8. Cover the Dutch oven with the lid and place it in the oven. Bake for 30 minutes.
  9. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  10. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • Use cool water, not warm, to slow the initial fermentation, which develops better flavor.
  • For the best crust, do not skip the preheating of the Dutch oven.
  • Cool the bread for at least one hour before cutting to set the interior structure.

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