No-Knead Artisan Bread

No-Knead Artisan Bread
This No-Knead Artisan Bread is famous for its crispy golden crust and soft, airy interior. The beauty of this recipe is its simplicity—no kneading required. With just a few basic ingredients and time to let the dough rise, you can create a bakery-style loaf right at home.
🥖 Ingredients (1 large loaf)
3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon active dry yeast
1 ½ cups warm water
1 tablespoon olive oil (optional)
🍳 Instructions
Mix the dough
In a large bowl, combine the flour, salt, and yeast. Add warm water and stir with a spoon until a sticky dough forms.
First rise
Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12–18 hours. The dough should become bubbly and doubled in size.
Shape the dough
Lightly flour a work surface. Turn the dough out and gently shape it into a round loaf. Do not knead—just fold it lightly.
Second rise
Place the dough on parchment paper, cover with a towel, and let it rest for 30–45 minutes.
Preheat the oven
Place a Dutch oven or heavy pot with lid in the oven and preheat to 450°F (230°C).
Bake the bread
Carefully place the dough (with parchment paper) into the hot pot. Cover with the lid and bake for 30 minutes.
Finish baking
Remove the lid and bake another 10–15 minutes until the crust is deep golden brown.
Cool before slicing
Remove the bread and let it cool on a rack for at least 20 minutes before slicing.
⭐ Optional Add-Ins
1 tablespoon dried rosemary or thyme
½ cup shredded cheese
¼ cup olives or sun-dried tomatoes
1 teaspoon garlic powder
📊 Approximate Nutrition (per slice, 10 slices)
Calories: ~120 kcal
Protein: ~4 g
Carbohydrates: ~23 g
Fat: ~1 g
Fiber: ~1 g
💡 Tips for Success
✔ Use long fermentation (12–18 hours) for better flavor and texture.
✔ The dough should be sticky, not dry.
✔ Preheating the pot helps create the crispy artisan crust.
✔ Let the bread cool before slicing to keep the crumb light and airy.
🧡 Serving Suggestions
This bread pairs beautifully with:
Butter or olive oil
Soups and stews
Cheese boards
Sandwiches