Artisan bread at home - No knead
Artisan bread at home - No knead
Prep Time
15 mins
Cook Time
50 mins
Rise time
14 hrs
Total Time
1 hr 5 mins

This bread is so good! Soft on the inside and crusty on the outside. A huge bonus is that you can bake a loaf during the week if you manage your time well.

Course: Bread
Cuisine: American, Canadian, English, French, Italian, Mediterranean, North American, Portuguese, World
Keyword: artisan bread, no-knead
Servings: 1 loaf
  • 3 1/2 cups all purpose flour
  • 1 1/2 tsp salt
  • 3/4 tsp traditional active dry yeast
  • 1 tbsp olive oil
  • 1 1/2 cups water, at room temperature
  • extra flour for dusting
  1. In a large bowl, mix all the ingredients with the back of a heavy wooden spoon or use your hand. Mix until all the ingredients are well combined.

  2. Place the bowl in an area that doesn't have any sort of breeze. Cover the bowl with cling wrap and then a towel to keep it warm.

  3. After 12 hours, dust the countertop with a little flour.

  4. Turn the dough out onto the counter.

  5. Dust your hands with flour and start pressing into the dough with the heal of your main hand in a forward motion (right hand if you're right handed).

  6. Bring the dough back over using the tips of your fingers.

  7. Repeat the last two steps for about 30 seconds.

  8. Form a ball with the dough. Start pulling the edges of the dough down and under. Rotate the dough and keep repeating until a nice tight ball is formed. The top should be smooth.

  9. Flour a proofing basket or large bowl with a towel inside.

  10. Place the dough ball, top down in the basket or bowl.

  11. Cover the bowl with a towel and set aside for 2 hours.

  12. About 30 minutes before the second rise is done, heat the oven to 475 ºF with the dutch oven inside, on the second shelf from the bottom.

  13. Once the two hours of rising are done, uncover and quickly, and carefully turn the dough over, upside-down onto a large square of parchment paper.

  14. Using a very sharp knife, cut slits (a couple of cm deep) with a quick movement into the top of the dough. We cut a square, but you can use any shape you like. These cuts are needed. They let out steam while the bread is baking.

  15. Remove the dutch oven from the oven (careful, it's very hot) and remove the lid. Using the edges of the parchment paper, place the dough into the dutch oven and cover.

  16. Place the dutch oven back in the oven (second shelf from the bottom) and bake for 30 minutes.

  17. Open the oven door and remove the lid from the dutch oven. Close the door and bake for another 20 minutes uncovered.

  18. Take the finished bread out of the dutch oven, using the edges of the parchment paper (or large tongs) and place the bread on a cooling rack.

  19. Let the bread cool for at least 30 minutes before slicing into it.

  20. You now have a beautiful and delicious loaf of bread! Caution... your neighbours will be knocking on your door shortly! :-)