Introduction

This no-knead artisan bread is a simple and satisfying way to enjoy homemade crusty bread without the fuss. With just a few ingredients and minimal hands-on time, you can bake a loaf with a crispy crust and chewy crumb that rivals your favorite bakery.

World’s Easiest No-Knead Artisan Bread with Crispy Crust & Chewy Crumb Recipe - Recipe Image

Ingredients

3 cups all-purpose or bread flour
2 tsp instant or rapid rise yeast
2 tsp kosher salt
1 1/2 cups very warm tap water
Extra flour for dusting

Instructions

Step 1: In a large mixing bowl, combine the flour, yeast, and salt. Stir briefly to evenly distribute the yeast and salt throughout the flour.
Step 2: Pour the very warm tap water into the bowl. Using the handle of a wooden spoon or a sturdy spatula, mix until all the flour is fully hydrated. The dough will be sticky and shaggy—this texture is key to developing large air pockets.
Step 3: Cover the bowl tightly with plastic wrap and place it in a warm spot for 2 to 3 hours until the dough doubles in size and the surface looks bubbly. The dough should jiggle when the bowl is gently shaken.
Step 4 (Optional): For richer flavor, refrigerate the covered bowl for 8 hours up to 3 days. Longer refrigeration enhances a sourdough-like taste.
Step 5: About 30 minutes before baking, place an empty Dutch oven with its lid in the oven and preheat to 230°C (450°F) to create intense heat and steam.
Step 6: Lightly flour your work surface. Scrape the dough out of the bowl, sprinkle a little flour over the top, and fold the edges inward 5–6 times to form a rough ball. Avoid kneading.
Step 7: Flip the dough seam-side down onto a sheet of parchment paper for easy transfer to the hot Dutch oven.
Step 8: Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and place it inside. Cover immediately and bake for 30 minutes.
Step 9: Remove the lid and bake uncovered for an additional 10–12 minutes until the crust is deep golden and sounds hollow when tapped.
Step 10: Transfer the bread to a wire rack and let it cool for 10–15 minutes before slicing to ensure the crumb finishes setting.

Tips & Variations

Use bread flour for a chewier texture or all-purpose for lighter bread; both work well.
Cold fermentation develops flavor but is not required; you can bake after the initial rise if short on time.
Adding herbs or garlic powder to the dry ingredients can give your bread a savory twist.
Make sure your Dutch oven is well-heated to create steam, which is essential for a crispy crust.

Storage

Store leftover bread wrapped loosely in a paper bag or bread box at room temperature for up to 2 days to keep the crust crisp. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast but it needs to be dissolved in warm water first and allowed to activate before mixing with the flour.

Do I really need a Dutch oven to bake this bread?

A Dutch oven helps trap steam, which creates the crispy crust and oven spring. If you don’t have one, a heavy covered pot or baking the dough on a preheated baking stone with a water tray for steam can work as alternatives.

World’s Easiest No-Knead Artisan Bread with Crispy Crust & Chewy Crumb Recipe

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★★★★★

4.4 from 54 reviews

This no-knead artisan yeast bread recipe is incredibly easy to make and yields a loaf with a crispy crust and chewy crumb. Using minimal ingredients and simple steps, it requires only mixing, rising, and baking in a preheated Dutch oven to achieve a rustic, bakery-quality loaf at home. Perfect for beginners, this bread has a wonderfully open texture and can be flavored further with an optional cold fermentation step.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 40-42 minutes
Total Time: 2 hours 50 minutes to 3 hours 10 minutes (excluding optional cold fermentation)
Yield: 1 loaf (about 10 servings) 1x
Category: Bread
Method: Baking
Cuisine: Artisan / American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3 cups All-purpose or Bread flour
2 tsp Instant or Rapid Rise yeast
2 tsp Kosher salt

Wet Ingredients

1 1/2 cups Very warm tap water

For Preparation

Extra flour for dusting

Instructions

Combine the Dry Ingredients: In a large mixing bowl, add the flour, instant yeast, and salt. Stir briefly to evenly distribute the yeast and salt throughout the flour.
Add Water and Form the Dough: Pour the very warm tap water into the bowl. Using the handle of a wooden spoon or a sturdy spatula, mix until all the flour is fully hydrated. The dough will be sticky, loose, and shaggy—this wet consistency is essential for creating large air pockets.
First Rise (Room Temperature Fermentation): Cover the bowl tightly with plastic wrap. Place it in a warm area for 2 to 3 hours, until the dough has doubled in size. The surface should look bubbly and the dough should jiggle when the bowl is gently shaken.
Optional Cold Fermentation (Flavor Boost): For deeper flavor and a more complex, sourdough-style taste, transfer the covered bowl to the refrigerator for anywhere from 8 hours up to 3 days. The longer it rests, the more developed the flavor will be.
Preheat the Dutch Oven: Thirty minutes before baking, place the empty Dutch oven with its lid into the oven. Preheat the oven to 230°C / 450°F. This step is crucial to create intense heat and steam for proper oven spring.
Shape the Dough (Minimal Handling): Lightly flour your work surface. Scrape the dough out of the bowl using a dough scraper. Sprinkle the top with a little flour, then fold the edges inward about 5–6 times to form a rough ball. Do not knead.
Transfer to Parchment Paper: Flip the dough seam-side down onto a sheet of parchment paper. This makes transferring the dough into the hot pot safe and easy.
Bake Covered (Steam Phase): Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place it directly into the pot. Cover immediately with the lid and bake for 30 minutes.
Uncover and Crisp the Crust: Remove the lid and continue baking for an additional 10–12 minutes, until the crust turns deep golden brown and sounds hollow when tapped.
Cool Before Slicing: Transfer the bread to a wire rack and allow it to cool for at least 10–15 minutes. This resting time allows the interior crumb to finish setting and prevents a gummy texture.

Notes

Cold fermentation in the refrigerator is optional but enhances flavor and creates a sourdough-like complexity.
Do not knead the dough; minimal handling preserves large air pockets for a chewy crumb.
Preheating the Dutch oven is essential for creating steam, which develops a crispy crust.
Use parchment paper to safely transfer the dough into the hot Dutch oven and avoid burns.
Allow the bread to cool before slicing to avoid a gummy texture inside.

Keywords: no-knead bread, artisan bread, yeast bread, easy bread recipe, homemade bread, crusty bread, chewy bread, Dutch oven bread