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    Home » All Recipes » Side Dishes

    No Knead Artisan Bread Recipe

    March 25, 2020 By Melissa Huggins / 52 Comments

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    With just 4 simple ingredients, you can make this No Knead Artisan Bread Recipe. It's surprisingly easy to make, too - just make the dough, let it rest, then bake it in the oven for 40 minutes. No kneading involved! The crust is golden and crackly, while the inside is soft and fluffy.

    overhead view of no knead artisan bread in a white pot with napkin on the side.

    Did you know that you can make delicious, bakery-style, no knead bread with little effort? I kid you not - all you'll need is a few pantry staples and a dutch oven (or something similar). It's almost impossible to mess up!

    This super-simple method was originally created by Jim Lahey (owner of Sullivan Street Bakery) and the world is a better place because of it! This recipe has been adapted thousands of times and shared all across the internet. Bread really brings people together!

    This recipe is fuss-free and mostly hands-off. The hardest part is just waiting for the dough to rest which takes 3 ½ hours. Jim's original recipe has a longer rest time, but I found this recreation of his recipe with a quicker time, so I tried it out and it worked perfectly.

    My family loved it! We had it with my Vegan Carbonara and used the leftovers for Chickpea Tuna Salad Sandwiches. It's fantastic with my Creamy Tomato Butter Beans recipe too. It's so versatile!

    So, are you ready to give this a try? Here's what you'll need...

    ingredients for artisan bread recipe on a stone table.

    Ingredients needed:

    (FULL AMOUNTS IN RECIPE CARD BELOW)

    • All-purpose flour
    • Sea salt
    • Instant dry yeast
    • Water  (hot)

    How to make Artisan Bread

    3 process photos of mixing dough together in a bowl.

    • 1 - Whisk together the flour, salt, and yeast in a large bowl until combined.
    • 2 - Stir in the hot water until just combined and a sticky and shaggy dough forms. Don't overwork the dough. Use a spatula to scrape the sides if needed.
    • 3 - Cover with plastic wrap or a towel and place in a warm spot in your kitchen. Let the dough rest for 3 hours. The dough will puff up and will be covered in bubbles (photo #3 shows what the dough looks like after 3 hours).

    4 process photos of shaping dough on a board and placing in a bowl.

    • 4 - Liberally flour your work surface. Using a spatula, scrape the dough onto work surface and sprinkle top with flour. Using a bench scraper or floured hands, fold the dough in towards the center about 6-8 times. No need to knead!
    • 5 - Tuck in the bottom edges to form a round shape.
    • 6 - Place the dough on top of parchment paper. Lift up the paper and place it into a large bowl. Cover with a towel or plastic wrap and let it sit for 30 minutes. Place a 4-6 qt dutch oven with the lid into your oven and set it to 450 °F. The pot should heat up for the entire duration of the dough resting time.
    • 7 - Take the pot out of the oven. Pick up the paper with the dough and place it into the pot and cover with lid. Place the pot back in the oven for 30 minutes. Remove the lid and bake for an additional 8-12 minutes to crisp the top. Remove from oven and set out on a cooling rack.

    side view of fully baked artisan bread in a white pot.

    Tips and Tricks:

    • Make sure your water is hot, but not boiling hot or it will kill the yeast. You should be able to touch the water without burning your finger. The ideal temperature is around 120°F – 130°F.
    • Let the bread completely cool before slicing so it can finish cooking inside. Also, use a rack so air can circulate underneath and prevent soggy bread.
    • Use a serrated knife to make the bread easy to slice.
    • This is a no knead bread recipe, so resist the urge to knead! The magic happens by letting the dough rest.
    • Make sure your yeast is not expired or your dough will not ferment and rise.
    • If your oven is not hot enough, the bread will not bake up properly. I highly recommend using an oven thermometer to ensure you're baking at the right temp.

    What's the purpose of baking bread in a Dutch oven?

    It conducts heat evenly and creates the perfect environment for your dough to bake in. By leaving the lid on, it traps in steam which gives the inside of the bread time to cook before the crust sets.

    Then, removing the lid before the crust fully browns will release the steam and the crust will turn golden brown and super crispy! This whole process yields a soft center with the perfect amount of moisture and a crackly crust. It's foolproof!

    Can I make it without a Dutch oven?

    I prefer a dutch oven, but you can use any oven-safe dish or pot that has a tight-fitting lid and is big enough to fit the dough. Make sure to check the maximum temperature on the dish/pot before using it.

    You can also try a glass baking dish with a lid, a heat-proof pot or bowl fitted with aluminum foil, Clay baker with lid or a pizza stone with a heat-proof bowl to cover. The idea is to create a steamy environment to help the dough expand without drying out the crust.

    Can I use active dry yeast?

    Yes! Just use ¼ teaspoon more than the instant (total ¾ tsp). Dissolve it in ¼ cup hot water (not boiling), along with ½-1 teaspoon of sugar. Let it sit for 5-8 minutes until it bubbles up. If it doesn't, then the yeast is dead, and you'll have to try another packet.

    Now add the yeast mixture to the hot water in the recipe, but make sure to use ¼ cup less water (1 ¼ cups). Mix together and proceed with the written recipe.

    How can I store it?

    It's best to leave the bread out at room temperature in a bread box or in a paper bag so it stays crisp. Don't store it in the refrigerator or it will turn stale due to the starch crystallizing.

    Artisan bread is freshest the same day but it will last for 2 days when stored properly. To refresh the bread, spritz crust with water and place directly on an oven rack that is preheated to 400 F.

    Can I freeze it?

    Yes! Just wrap it tightly in plastic wrap and freeze for 2-3 months. You can also slice the bread first before freezing, so you can just use what you need. Thaw on the counter, then warm in the oven on a baking sheet for 15 minutes at 35o F.

    Ways to enjoy it:

    • With a big bowl of soup
    • For vegan fondue
    • Sandwiches
    • With a pat of vegan butter
    • Alongside a big plate of pasta
    • For dipping

    Sliced artisan bread on a cutting board and napkin in the background.

    I LOVE TO HEAR FROM YOU

    If you make this Artisan Bread Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

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    5 from 34 votes

    No-Knead Artisan Bread Recipe

    With just 4 simple ingredients, you can make this No Knead Artisan Bread Recipe. It surprisingly easy to make too - just make the dough, let it rest, then bake it in the oven for 40 minutes. No kneading involved! The crust is golden and crackly, while the inside is soft and fluffy.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Resting Time3 hours hrs 30 minutes mins
    Total Time4 hours hrs 20 minutes mins
    Course: Bread
    Cuisine: American
    Servings: 10 people
    Calories: 152kcal
    Author: Melissa Huggins

    Ingredients

    • 3 cups + 2 tablespoons (390g) All-purpose flour , plus more for work surface (*see note)
    • 1 ½ teaspoons sea salt
    • ½ teaspoon instant dry yeast (or quick rise)
    • 1 ½ cups (354 ml) water (hot but not boiling - about 120°F – 130°F)

    Recommended Equipment

    • 4-6 Quart Dutch Oven
    Prevent your screen from going dark

    Instructions

    • In a large bowl, whisk together the flour, salt and yeast until combined.
    • Stir in the hot water until just combined and a sticky and shaggy dough forms. Don't overwork the dough. Use a spatula to scrape the sides if needed. Cover the bowl with plastic wrap or a damp towel. Place the bowl in a warm spot in your kitchen (not too warm) and let the dough rest for 3 hours.
    • After 3 hours, the dough will puff up and will be covered in bubbles. Before you begin, set out another large bowl and cut off a piece of parchment paper that will fit inside. Now, flour your work surface. Keep some flour next to you for your hands and sprinkling.
    • Using a sturdy spatula, scrape the dough onto your work surface. The dough will be very sticky. Sprinkle the top with flour. Now, fold the dough gently in towards the center about 5-7 times, using a bench scraper or your floured hands. Tuck in the bottom edges to form a round shape. You don't want it to be too loose or it will lose its shape. (see step-by-step photos above)
    • Now pick up the dough and place in on top of the parchment paper. Lift up the edges of the paper and place it into the large bowl. Cover with plastic wrap or towel and let it sit for 30 minutes.
    • Now, place a dutch oven with the lid into your oven and set it to 450 °F (230 °C). Keep the pot in the heated oven for the duration that the dough is resting.
    • When the time is up, carefully take the pot out of the oven. Set it down and open the lid. Pick up the paper with the dough and place everything right into the pot and cover with the lid. If the paper is sticking out of the pot too far, just carefully trim it (this avoids burning the paper). Place the pot back in the oven for 30 minutes.
    • Now remove the lid and bake for an additional 8-12 minutes to crisp and brown up the top. Watch carefully to prevent burning. Remove from oven and set the bread out on a cooling rack. Let it completely cool for at least 45 minutes before slicing.

    Video

    Notes

    * Adapted from Jenny Can Cook. The original recipe creator is Jim Layhe (owner of Sullivan Street Bakery). 
    Measuring Flour: For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, aerate the flour first by stirring a few times. Then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.  
    Water temp: Make sure your water is hot, but not boiling hot or it will kill the yeast. You should be able to touch the water without burning your finger. The ideal temperature is around 120°F – 130°F.
    Can I make it without a dutch oven? I prefer a dutch oven, but you can use any oven-safe dish or pot that has a tight-fitting lid and is big enough to fit the dough. Make sure to check the maximum temperature on the dish/pot before using it.
    Yeast: make sure the yeast is not expired or you will have undesired results.
    Can I use dry active yeast? Yes! Just use ¼ teaspoon more than the instant (total ¾ tsp). Dissolve it in ¼ cup hot water (not boiling), along with ½-1 teaspoon of sugar. Let it sit for 5-8 minutes until it bubbles up. If it doesn't, then the yeast is dead, and you'll have to try another packet. Add the yeast mixture to the hot water in the recipe, but make sure to use ¼ cup less water (1 ¼ cups). Mix together and proceed with the written recipe.
    Storing: leave the bread out at room temperature in a bread box or in a paper bag for 2 days. To refresh, spritz crust with water and place directly on oven rack that is preheated to 400 F. 
    Freezing: wrap tightly in plastic wrap and freeze for 2-3 months. You can also slice the bread first before freezing, so you can just use what you need. Thaw on the counter, then warm in the oven on a baking sheet for 15 minutes at 350 F.

    Nutrition

    Serving: 1slice | Calories: 152kcal | Carbohydrates: 35g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Calcium: 12mg | Iron: 3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      5 from 34 votes (21 ratings without comment)

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      Recipe Rating




    1. Mark

      October 23, 2020 at 10:18 am

      5 stars
      Love this recipe. Works everytime. Thing of adding some sour dough starter. Any idea how much to replace all or most of dry yeast?

      Reply
    2. Sonia

      July 26, 2020 at 9:27 am

      Will a gluten free flour work just as well?

      Reply
      • Melissa Huggins

        July 26, 2020 at 11:50 am

        Hi Sonia, I haven't tried it with this recipe. It may work with a GF flour blend. I'll have to experiment soon.

        Reply
    3. Bijal

      May 26, 2020 at 6:37 pm

      I don't have dutch oven
      Can I use cast iron with foil

      Reply
      • Melissa Huggins

        June 09, 2020 at 3:38 pm

        Yes, as long as the pot is big enough and the foil is tightly fitted on top.

        Reply
    4. Anne

      May 02, 2020 at 1:50 pm

      5 stars
      Crusty and a dit of a chew. Just the way I like it. Better than breadmaker bread and almost as easy. More fun too!

      Reply
      • Melissa Huggins

        May 05, 2020 at 2:46 pm

        Thank you, Anne! I'm so glad you enjoyed it. I think it's fun to make, too! 🙂

        Reply
    5. Anne

      May 01, 2020 at 9:25 am

      Hi. It's in the oven now. I have run out of ap flour. Next time could I use bread flour which i have on hand? Getting hard to find flour at the store.

      Reply
      • Melissa Huggins

        May 01, 2020 at 10:37 am

        Hi Anne, thank you for giving it a try! I haven't tried it with bread flour, but I'm fairly certain it will work nicely. It may rise a bit more, but that's not a bad thing. I'd love to hear how it turns out if you give it a try. Thank you for stopping by. 🙂

        Reply
    6. Karen

      April 15, 2020 at 2:54 pm

      5 stars
      Made this with whole wheat flour and it turned out great. Also going to try it with spelt flour next @vegan huggs

      Reply
      • Melissa Huggins

        April 22, 2020 at 11:59 pm

        I'm so glad it worked out with the whole wheat flour. I've been meaning to try that. Thank you for sharing that tip!:)

        Reply
    7. Julie

      April 12, 2020 at 5:39 pm

      Made this for Easter dinner.
      I put 1 cup of rye flour and a bit of safflower oil then followed the rest to a T. This is a wonderful bread so simple and delicious! Thank you !

      Reply
      • Melissa Huggins

        April 23, 2020 at 12:20 am

        Hi Julie, I'm so glad it worked out with the rye flour and safflower oil. Thank you for sharing!

        Reply
    8. Elizabeth

      April 12, 2020 at 6:03 am

      How will this do with whole wheat flour instead of all purpose? My all purpose is old and I don't want to use it, but I have a big bag of fresh whole wheat flour. Do I change anything?

      Reply
      • Melissa Huggins

        April 23, 2020 at 12:11 am

        Hi Elizabeth, I haven't tried it with wheat flour, but someone just left a comment stating that they tried it and it worked (her name is Karen). I hope this helps. I'd love to hear how it turns out for you. 🙂

        Reply
    9. Renee Breit

      March 29, 2020 at 2:17 pm

      5 stars
      Oh my goodness this bread is delicious!!!! Thank you!!!

      Reply
      • Melissa Huggins

        April 07, 2020 at 10:26 pm

        You're most welcome! I'm so glad you liked it. Thank you 🙂

        Reply
    10. Shanna

      March 28, 2020 at 9:47 am

      We're ready to make this today. Can't wait. Question. My parchment says no higher oven than 428°. Will it be okay at 450°? Thanks.

      Reply
    11. Audra

      March 28, 2020 at 4:43 am

      My dutch oven is an oval shape...do you think that would be okay to bake this in?

      Reply
      • Melissa Huggins

        March 28, 2020 at 9:21 am

        Hi Audra, yes, you can use an oval shape. You can even shape your loaf into an oval too. Thank you for stopping by 🙂

        Reply
    12. Angela

      March 27, 2020 at 6:58 pm

      5 stars
      Made this today and it is definitely my son's new favorite. I love to make my own bread because I want to know exactly what is in my food.This recipe is easy and delicious.

      Reply
      • Melissa Huggins

        March 28, 2020 at 9:30 am

        Hi Angela, I'm so happy it worked well for you. My son goes crazy for it too. Thank you for giving it a try! 🙂

        Reply
    13. Debby Keiran

      March 27, 2020 at 3:39 pm

      I have sourdough starter and would love to see how to use that with this method!

      Reply
    14. Sheila K Malone

      March 27, 2020 at 12:46 pm

      5 stars
      This is my favorite all-purpose bread. My mother actually taught me to make this bread many years ago. I sometimes use sprouted whole wheat as well as turning the whole thing into a sourdough. Thank you for posting this one as I believe it is the only way to eat bread.

      Reply
    15. Louisa Berry

      March 27, 2020 at 12:36 pm

      This looks great! I've been looking for a no knead bread that doesn't have to prove overnight. I don't have a Dutch oven big enough, but I do have a smaller version. If I say half the ingredients, how would that affect the proving and cooking times, do you think? Alternatively, do you think my instant pot pot would work with foil covering it? Thanks

      Reply
      • Melissa Huggins

        March 27, 2020 at 12:42 pm

        Hi Louisa, I used a 4-quart Dutch and it worked well. Is yours smaller than that? If so, you can split it in half. Everything would be the same, but I would cut the cook time by 10-15 minutes.

        Is the IP pot oven-safe? If so, it may work. I hope this helps. I’d love to hear how it turns out for you. 😀

        Reply
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