This crusty Artisan Bread is soft inside and has an irresistible chewy crust! It is easy to make, with only five ingredients, including water, without kneading, and requires no special equipment.
This No-Knead Artisan Bread is one of the easiest recipes for white bread. While it is suitable for beginners, experienced bakers will love its texture—a soft and fluffy interior with a signature thick and chewy crust!
If you like this recipe, make it today, and then make this No-Knead Easy Jalapeno Cheese Bread next.
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Favorite Easy Artisan Bread
If you bake bread at home, you may already know how easy and addictive it is. Baking bread at home is a stress buster and gives immense satisfaction, and the bread is definitely much better than store-bought!
But if you find working with yeast intimidating, this recipe is the perfect way to start your journey to bread baking.
You do not need a stand mixer, no kneading, and the dough comes together in less than a minute. Once the dough rises, you just need to make a rough dough ball and preheat the oven while the dough rises for the second time.
It is ideal to bake artisan bread in a Dutch oven or cast iron pot, but it is not essential. So, if you do not have one, keep reading the post to learn how to bake the bread without a Dutch oven.
However, if you are uncomfortable with yeasted bread and want to start with one without yeast, check out Orange Raisin Soda Bread (Eggless).
Or, if you want to go a step further, try this Honey Oat Bread!
If you love making bread in the Dutch oven, try this No Knead Raisin Bread.
Why You Will Love Artisan Bread
- Making Artisan Bread is quick and easy; it is a perfect bread-baking method for beginners.
- The recipe requires only five ingredients, including water, and there is no need to add oil or butter.
- The exterior is crispy and chewy, with a soft, light, and fluffy bread inside.
- This bread is dairy-free and suitable for a vegan diet.
- Making the Artisan Bread is easy but delicious and has a quality texture and taste.
- A Dutch oven or cast iron pot is ideal but not necessary.
Ingredients and Notes
- Flour: I like to make artisan bread with bread flour. Bread flour gives the bread a slightly chewier texture than all-purpose flour. I mostly have bread flour in my pantry, but if you do not use it often, you can bake this bread with all-purpose flour. Believe me, with either one, you will get a delicious bread loaf.
- Salt: Salt provides a flavor to the bread.
- Water: Warm water activates the yeast, so it should be lukewarm (100-110°F). Cold water will not activate the yeast; hot water will kill it, resulting in no fermentation.
- Yeast: I have used active dry yeast to make this no-knead artisan bread, but you can also use instant yeast. With instant yeast, the dough rising time may be shorter compared to active dry yeast.
- Sugar: Sugar is essential to activate the yeast, and instead of sugar, you can also add honey.
How To Make Artisan Bread
Making Wet and Sticky Dough
- Add warm water, sugar, and yeast in a large mixing bowl.
- Stir gently to mix and let it sit for 5 minutes.
- Once the yeast mixture is slightly frothy, add flour and salt and mix with a wooden spoon or spatula until the dough comes together.
- The Artisan Bread dough will be wet and sticky.
- Cover the dough bowl with plastic wrap or a kitchen towel.
Rising The Dough
- Let it rest in a warm place until double in size, for 1-3 hours.
- The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- The dough will have lots of little bubbles and be wobbly like a jelly.
- Once the dough has risen, transfer it onto a lightly floured work surface.
- Lightly flour your hands and fold the dough over on itself for 5-6 times.
- Or, instead of using your hands, use a bench scrapper to make dough.
- Roughly form a dough ball.
- Measure out a large piece of parchment paper, large enough to transfer with the dough in the Dutch oven or casserole.
- Sprinkle a large pinch of flour on the center of the parchment paper and place the dough ball on it.
- Grab the parchment from each end to pick up the dough and transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating The Oven and Pot
- While the dough rests, place the Dutch oven or casserole pot with the lid in the oven and preheat at 450°F (230°C) for 30 minutes.
Baking The Artisan Bread
- Use kitchen mitts to carefully remove the pot from the oven.
- Score the bread down the middle and transfer it to the pot with the parchment paper.
- Cover with the lid and bake the bread for 30 minutes.
- Then remove the lid and bake for 10-12 minutes, until the loaf is golden browned.
- Remove the Artisan Bread from the oven and carefully transfer it to a cooling rack.
- Let it cool completely before slicing.
Storing Suggestions
Wrap the bread tightly or store it in an airtight container for 3-4 days. Bread or bread slices can also be frozen for two months. Thaw the bread at room temperature or rewarm it in the oven for a few minutes. If you have frozen bread slices, you can toast them without thawing.
Baking Tips
Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. I measured the flour with the kitchen scale and will make the same suggestion. But to ensure you do not add more flour, add the flour gradually until you get a wet, sticky dough.
No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture using a wooden spoon or spatula until everything is combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
Rising Time: The rising time may vary depending on the warmness of the kitchen. The dough will be doubled or more than doubled within 1-3 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
Yeast: You do not need to proof the yeast if you use instant or rapid-rise yeast. Instead, mix all the dry ingredients and add warm water to make the dough. However, it is always best to proof the yeast when using active dry yeast.
Dutch Oven: I bake the bread in a cast-iron casserole pot. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is irresistible to high oven temperatures.
FAQ For Artisan Bread
Yes! If you do not have a Dutch oven or casserole, bake the bread on a cookie sheet with the rim. When you form a dough ball after the first rise, transfer it onto a baking sheet lined with parchment paper. Cover it loosely with plastic wrap and let it sit while the oven is preheating. Place the tray in the middle rack of the oven and bake for 25-30 minutes or until the top is golden brown. If your bread is browning too quickly, reduce the temperature to 400°F (200°C).
More Easy Bread Recipes
Recipe Card
Artisan Bread (No Knead)
Video
Ingredients
- 3½ cups (420g) bread flour
- 1½ cups (360ml) warm water
- 2 teaspoon active dry yeast (or instant yeast)
- 1 tablespoon sugar
- 1½ teaspoon salt
Instructions
Making Wet and Sticky Dough
- Add warm water, sugar, and yeast in a large mixing bowl. Stir gently to mix and let it sit for 5 minutes.
- Once the yeast mixture is slightly frothy, add flour and salt and mix with a wooden spoon or spatula until the dough comes together. The dough will be sticky.
- Cover the dough with plastic wrap or a kitchen towel.
Rising The Dough
- Let it rest in a warm place until double in size, for 1-3 hours. The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- Once the dough has risen, it will have lots of little bubbles and be wobbly like a jelly.
- Scrape it onto a lightly floured work surface. Lightly flour your hands and fold the dough over on itself for 5-6 times. Roughly form a dough ball. Instead of using your hands, fold and form the dough using a bench scraper.
- Measure out a large piece of parchment paper, large enough to transfer with the dough in the Dutch oven or casserole. Sprinkle a large pinch of flour on the center of the parchment paper and place the dough ball on it.
- Grab the parchment from each end to pick up the dough and transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating The Oven and Pot
- While the dough rests, place the Dutch oven or casserole pot with the lid in the oven and preheat at 450°F (230°C) for 30 minutes.
Baking The Artisan Bread
- Use kitchen mitts to remove the pot from the oven carefully. Score the bread down the middle and transfer it to the pot with the parchment paper.
- Cover with the lid and bake the bread for 30 minutes. Then remove the lid and bake for 10-12 minutes, until the loaf is golden browned.
- Remove the bread from the oven and carefully transfer it to a cooling rack. Let it cool completely before slicing.
Storing Suggestions
- Wrap the bread tightly or store it in an airtight container for 3-4 days. Bread or bread slices can also be frozen for two months. Thaw the bread at room temperature or rewarm it in the oven for a few minutes. If you have frozen bread slices, you can toast them without thawing.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. I measured the flour with the kitchen scale and will make the same suggestion. But to ensure you do not add more flour, add the flour gradually until you get a wet, sticky dough.
- No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture using a wooden spoon or spatula until everything is combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
- Rising Time: The rising time may vary depending on the warmness of the kitchen. The dough will be doubled or more than doubled within 1-3 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
- Yeast: You do not need to proof the yeast if you use instant or rapid-rise yeast. Instead, mix all the dry ingredients and add warm water to make the dough. However, it is always best to proof the yeast when using active dry yeast.
- Dutch Oven: I bake the bread in a cast-iron casserole pot. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is irresistible to high oven temperatures.
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