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

Introduction

This no-knead artisan bread is the perfect beginner-friendly recipe for homemade yeast bread. With a crispy crust and chewy crumb, it requires minimal effort but delivers impressive bakery-style results.

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

1. Step 1: In a large mixing bowl, combine the flour, instant yeast, and salt. Stir briefly to evenly distribute the yeast and salt throughout the flour.
2. 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, loose, and shaggy—this wet consistency is essential for creating large air pockets.
3. Step 3: 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, looks bubbly, and jiggles when gently shaken.
4. Step 4: (Optional) For deeper flavor, transfer the covered bowl to the refrigerator for 8 hours up to 3 days. The longer it rests, the more developed the flavor.
5. Step 5: Thirty minutes before baking, preheat the oven to 230°C / 450°F with an empty Dutch oven and its lid inside. This helps create intense heat and steam for a proper oven spring.
6. Step 6: 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. Avoid kneading.
7. Step 7: Flip the dough seam-side down onto a sheet of parchment paper for easy transfer into the hot Dutch oven.
8. Step 8: Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and place it directly into the pot. Cover with the lid and bake for 30 minutes.
9. Step 9: Remove the lid and bake uncovered for an additional 10–12 minutes, until the crust is deep golden brown and sounds hollow when tapped.
10. Step 10: Transfer the bread to a wire rack and allow it to cool for at least 10–15 minutes before slicing to let the crumb finish setting and avoid a gummy texture.

Tips & Variations

• Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
• Cold ferment the dough for a day or two to develop a tangier, sourdough-like flavor.
• Add herbs like rosemary or garlic powder to the dry ingredients for aromatic variations.
• Ensure your water is very warm but not hot to avoid killing the yeast.
• Don’t skip preheating the Dutch oven—it creates essential steam that forms a crispy crust.

Storage

Store the cooled bread at room temperature wrapped loosely in a kitchen towel or paper bag for up to 3 days. For longer storage, freeze sliced bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore the crust’s crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve active dry yeast in warm water first and allow it to activate for about 5-10 minutes before mixing with the flour.

What if my dough doesn’t rise enough?

Make sure your water is warm enough to activate the yeast and your kitchen is warm during the rise. If it’s too cold, the dough will take longer to double in size.

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

Print Recipe

★★★★★

4.9 from 82 reviews

This no-knead artisan bread recipe yields a crusty, chewy, and flavorful loaf with minimal effort. Utilizing a simple mix of flour, yeast, salt, and warm water, combined with a slow rise and a high-heat Dutch oven bake, it produces an impressive homemade bread with a rustic appearance, crispy crust, and soft interior. Perfect for beginners and busy bakers seeking a delicious, traditional loaf without kneading.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 42 minutes
• Total Time: 2 hours 52 minutes (including first rise); or up to 3 days with optional cold fermentation
• Yield: 1 loaf (10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan/Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Other

• Extra flour for dusting

Instructions

1. Combine the Dry Ingredients: In a large mixing bowl, add the flour, instant yeast, and kosher salt. Stir briefly to evenly distribute the yeast and salt throughout the flour.
2. 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. Expect the dough to be sticky, loose, and shaggy; this wet consistency is essential for creating large air pockets during baking.
3. 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 appear bubbly, and the dough should jiggle slightly when the bowl is gently shaken.
4. Optional Cold Fermentation (Flavor Boost): For a 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 become.
5. Preheat the Dutch Oven: Thirty minutes before baking, place the empty Dutch oven with its lid into the oven and preheat to 230°C / 450°F. This intense heat is crucial for creating steam and ensuring a beautiful oven spring.
6. Shape the Dough (Minimal Handling): Lightly flour your work surface. Use a dough scraper to gently scrape the dough out of the bowl, then sprinkle a little flour on top. Fold the edges inward about 5–6 times to form a rough ball, being careful not to knead.
7. Transfer to Parchment Paper: Flip the dough seam-side down onto a sheet of parchment paper. This facilitates an easy and safe transfer into the hot Dutch oven.
8. Bake Covered (Steam Phase): Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and place it into the pot. Immediately cover with the lid and bake for 30 minutes to trap steam for a crusty exterior.
9. Uncover and Crisp the Crust: Remove the lid and continue baking for an additional 10–12 minutes, until the crust is deep golden brown and sounds hollow when tapped.
10. Cool Before Slicing: Transfer the bread onto a wire rack and let it cool for at least 10–15 minutes. This resting period helps the crumb finish setting and prevents a gummy texture.

Notes

• The optional cold fermentation enhances flavor but is not required for a good loaf.
• Do not knead the dough; the wet, sticky consistency is key to a good texture and large air pockets.
• Preheating the Dutch oven is crucial for achieving proper oven spring and crust.
• Use parchment paper to safely transfer the dough into the hot Dutch oven without burns.
• Letting the bread cool completely before slicing improves crumb texture and slicing results.

Keywords: no-knead bread, artisan bread, homemade bread, yeast bread, no-knead yeast bread, easy bread recipe, crispy crust bread, chewy crumb bread