Easy No Knead Artisan Bread is exactly what the name describes. It is easy, requires no kneading, and it makes a rustic artisan loaf of bread that looks and tastes just as good as anything you can get from a bakery.
This post was originally published on June 7, 2014 as the very first post on this blog. I have kept all of the original writing in this post but have updated the photos along with the recipe instructions and a few tips and tricks to reflect all the changes I have made over the years.
Growing up in Vietnam with my grandparents, I’ve always had the luxury of having freshly baked breads (baguettes to be more specific) every morning. The kind that is golden brown and crusty on the outside, that makes a symphony of crackles when you press into it, yet is tender and fluffy as cloud on the inside. I live in the suburb of L.A. now, and I have yet to find breads that bring back memories from my childhood.
No Knead Crusty White Bread Recipe
Two summers ago, I visited my uncle in Vietnam. Of course we had bread for breakfast every morning, with sunny side up eggs, with Vietnamese ham, with butter and sugar, with condensed milk, with anything you can think of… Seriously, I can eat bread all day, every day, anytime of the day, like it’s my job! But now I’m back in L.A. again with a longing for another bite.
In the quest to find the perfect bread, I thought what’s better than a homemade loaf!?! Now, I am no artisan bread baker, and in no way have I made THE perfect bread. But I am pretty darn proud of my first loaf. I’ve always imagined bread baking as some sort of magic. But surprisingly, this recipe was extremely simple to make.
DID YOU MAKE THIS RECIPE? If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @ or tag # on Instagram.This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!
Roasted Garlic & Rosemary No Knead Artisan Bread
This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature
Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.
Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!
Cinnamon & Raisin No Knead Artisan Bread
Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.
OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!
Easy Dutch Oven No Knead Bread
30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.
Scrape dough out of bowlonto floured work surface. It will be wet and sticky and that’s exactly what you want – because we willnot be kneading it! In fact, you won’t even touch it with your hand.
PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.
Artisanal Whole Wheat Bread Recipe (no Knead, Beginner's Bread)
Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.
Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.
Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.
Artisan Bread (easy Homemade Recipe)
Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges
Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.
Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇
No Knead Bread Recipe (easy Dutch Oven Bread)
Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)
Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!
Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!
Fast No Knead Bread, Faster Dutch Oven Bread, Crusty Bread
I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever!
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.
1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.
No Knead Artisan Bread Recipe, Easy Bread Recipe
Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.
3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.
No Knead Artisan Bread
4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.
6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!
Foolproof Artisan No Knead Bread
If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!
Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!
If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!
Easy Artisan Bread (no Kneading Required)
7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is
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