Crafty Cooking Mama

Artisan Bread | No Knead Bread

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No Knead Artisan Bread.  Easy and effortless to make.  Yields a crusty, chewy, beautiful bread.  One of our favorites!

No Knead Bread | Artisan Bread | Simple & Perfect Crusty Bread | www.craftycookingmama.com

This is something I make so often I almost forgot to share it.  This is my normal, go-to, everyday bread recipe – you’ll find this dough in my fridge at just about any given time.  It really is a sure thing and it’s just about effortless to make.  No kneading, machines or wizardry involved.  Just mix everything up and let it rise.

I hesitate to call this a “beginner’s bread” because it’s a wonderful bread for bakers of any and all expertise.  That being said, it’s certainly a great way to introduce yeast breads to a hesitant or newbie baker.

No Knead Bread | Artisan Bread | Simple & Perfect Crusty Bread | www.craftycookingmama.com

This recipe yields 2- 3 loaves of bread, depending on the size of loaf that you prefer.  We’re total gluttons when it comes to fresh bread so this dough makes 2 hearty loaves for us.

The remaining dough may be stored in the fridge and used over the next week or so.  The dough is so much easier to work with after it’s been refrigerated, so I often make this ahead of time, let it chill in the fridge and it’s ready to go whenever I need it.

No Knead Bread | Artisan Bread | Simple & Perfect Crusty Bread | www.craftycookingmama.com

Funny enough, out of all the breads I bake, this bread (the easiest to make) seems to get the most compliments.  It’s crusty, dense, chewy and soulful.  It’s an all purpose kind of bread – we love it with soups & stews, pasta & sauces or with cheeses, butter or dipping oils.

I often get asked if whole wheat flour can be substituted.  I’ll be honest and say I prefer this bread made with strictly all-purpose flour.  If you’d like to work some whole wheat flour in, I would recommend subbing in no more than 2-3 cups.

This No Knead Bread is a must try!  It’s simple, delicious – it won’t disappoint!  Happy Baking!

-Amanda-

No Knead Bread | Artisan Bread | Simple & Perfect Crusty Bread | www.craftycookingmama.com

My friend Jade shared this recipe a few years back.  She loves it, I love it and I’m betting you will too!  Her recipe was adapted from “The Kitchen Counter Cooking School” by Kathleen Flinn.

No Knead Bread | Artisan Bread | Simple & Perfect Crusty Bread | www.craftycookingmama.com
Print Recipe
4.8 from 25 votes

Artisan Bread | No Knead Bread |

No Knead Artisan Bread. Easy and effortless to make. Yields a crusty, chewy bread. One of our favorites!
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Course: Breads &amp, Muffins
Servings: 2 -3 loaves
Author: Amanda

Ingredients

  • 3 cup - lukewarm water about 100°F
  • 2 packets of yeast 1 1/2 tablespoon
  • 1 1/2 tablespoon kosher salt
  • 6 1/2 cup all-purpose flour unsifted
  • additional flour for dusting
  • cornmeal for dusting

Instructions

  • Combine the water, yeast, and salt in a 5 quart bowl. Stir to mix. Add all of the flour at once and mix with a spoon until the dough is wet and sticky with no dry patches. Cover with plastic wrap, but do not seal airtight. Let it rise for about 2 hours at room temperature. If you are not using it immediately, refrigerate the dough, loosely covered, for up to a week.
  • To make a loaf, sprinkle some flour onto the surface of the dough. Scoop up a handful of dough about the size of a grapefruit (or bigger - depends if you want 2 or 3 loaves). Rub the dough with a layer of flour while gently stretching the top around to tuck the sides into the bottom to form a round, smooth loaf. Put the loaf on a cutting board dusted with cornmeal to prevent sticking. Let it rise, uncovered, for at least a half hour or as long as 90 minutes. The loaf will plump but not change radically in size.
  • About 20 minutes before baking, preheat the oven to 450°F. Place a metal pan on the bottom rack of the oven. Put the baking stone on the middle rack.
  • Dust the loaf liberally with flour. Slash the top with a cross or three lines with a razor or sharp knife and slide it onto the preheated baking surface. Carefully pour about 1 cup of hot water into the broiler tray or metal pan and close the oven door to trap the steam. Bake for about 30 minutes, until the crust is browned and the loaf feels light and hollow.
  • Cool on wire rack. Enjoy 🙂

 

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Comments


    • Yes heat your oven to 170 without the loaf inside
      Once the temperature is reached turn it off and open the oven door slightly to cool the oven down a little bit then put your go in the oven place a cloth in between the door in the stove Leaving air to ventilate do not close oven door.
      I prefer a lot of my bread this way works great

      Reply

    • Hey Joe!
      So glad you enjoyed the recipe – it’s my go-to as well!
      I’ve never tried making rolls with it – I’d love to hear how it turns out for you.
      Thanks for stopping by!

      Reply


  8. Hi Amanda! I googled Artisan bread recipe & your recipe came up. Not really sure what artisan bread means…is it no knead?? Also you mentioned a baking stone, where could I buy one of these? Is there something else I can use for baking the loaves?

    Reply

  9. I made your bread and am waiting for it to cool before we cut it. However, I have a question. I followed the recipe exactly but after letting it rise the first time, it was still really, really wet and sticky. Not able to hold shape. Had to add lots more flour to get it to stand by itself and then it still spread out on the second rise. Any ideas why?

    Thanks, I enjoy your site.

    Reply

    • Hi Theresa.
      Was your yeast good? The only thing I could think of, given your yeast was good, is keep adding flour until the dough is manageable. This bread has been very forgiving for the most part.
      Hope this helps 🙂

      Reply

    • I believe my yeast was good as I just bought it and always check the exp date. However, it was still very good and a big hit with my family. I had my 11 year old grandson help me measure (yes, I checked his amts), stir the dough and shape it. He thought that was pretty great letting his folks know he made the bread.

      I was visiting my family in AZ and will try it again now that I am back home in WA.

      Thanks for help

      Reply


      • I have found that bread will need more moisture/flour dependening on what country you are in. I am from Manitoba, Canada, and when I moved to Edinburgh, Scotland, I had to adjust the amount of water, yeast etc. in my usual recipe.

        Reply


    • I also found the dough very sticky and difficult to handle. There aren’t enough details in the recipe. No mention whether or not to oil the bowl before the two-hour resting, for instance, or how one might improvise without a stone. I do like the crust and texture so will try again with a bit less water.

      Reply

      • The dough is tricky to handle. I recommend refrigerated it ahead of time if it’s too troublesome. It’ll be easier to form & transfer.
        The bowl does not need to be oiled and a cookie sheet always makes a suitable replacement for a stone.

        Reply


  10. Used your recipe today and made them into 4 smaller loaves. Had them with some clam chowder and they’re delicious, thanks so much!!

    Reply

  11. Does this puff up at all? Mine looks and feels like a blob! Not even sure I should bother to bake it. When you said it’s a sticky dough you weren’t kidding.. I think maybe I should have used a bit more flour?

    Reply

    • If it’s too sticky you should definitely add more flour to make the dough a bit more manageable. We’re not kneading it though, and we just need to mix it until it’s combined. The dough will double in size during the first rise. I heavily flour my hands and the top of the dough when pulling out portions for the second rise and to make loaves.

      Reply

      • Next time you make this bread can you weigh the flour and post the weight? Volume measurements have way too much variability when measuring dry ingredients. I’m guessing this is why some people are having dough that is (too) wet – although I know no-knead artisan doughs are wetter doughs. Thanks!!

        Reply

          • Made this tonight – awesome. I used 34oz of bread flour and while the bread was amazing, the dough was a tad sticky, so I may increase it next time.

  13. If I want to make the dough ahead of time, do I do the first rise before refrigerating it? Or do I refrigerate the dough then take out and do the first and second rise. I cook everything from scratch but bread is always a challonge for me. Thanks

    Reply

    • Hi Cathy! You will let the bread rise (for the first rise) at room temp before refrigerating. Cover loosely and refrigerate until ready to use and then shape into loaves for the second rise at room temp. I will say, as an added bonus, the dough is much easier to work with after being in the fridge, so I often make it ahead of time like this. Happy Baking!

      Reply

  14. I plan to bake this tomorrow, but would like to make the dough tonight and refrigerate it. Just to make sure I have this right – I would put the dough in the refrigerator after the first rise at room temp, but before forming it into loaves, correct? Also, will it need additional time for the second rise if chilled? Can’t wait to give it a try!

    Reply

    • Hi Ashley!
      You got it! You will let the bread rise for the first rise at room temp and then refrigerate as is.
      When ready to use, shape into loaves for the second rise at room temp. – I usually let it rise for an hour and half to two hours.
      As an added bonus, the dough is much easier to work with after being in the fridge, so I often make it ahead of time like this.
      Hope you enjoy the bread!

      Reply


  16. I’ve made this bread at least 10 times in the past year. You really can’t go wrong with it! Funny thing is, I also get more compliments on this bread than most of my other involved or labor intensive breads. Great recipe!

    Reply

    • So glad you love this bread recipe as much as I do!
      Ha – I find the same thing! This bread, the simplest one I make, is always a crowd favorite!
      Thanks for stopping by Melinda 🙂

      Reply

  17. Wow! This bread is amazing! First time making my own bread today and it came out perfect! I left it in the oven a little longer to get it darker, as we like our bread very browned. Just delicious! Thanks so much for posting this recipe!

    Reply

    • So glad you enjoyed the recipe & happy to hear your first bread making experience was a success! Welcome to the world of bread making – it becomes habit forming 🙂
      Thanks for stopping by Lori!

      Reply

  18. Can it be made without a baking stone? Can I use something else besides a baking stone or do I need to buy one asap before I attempt this?? Please help, I was hoping to make this today… thank you!!

    Reply

  22. hi,
    your recipe sounds perfect for what I was looking for. my question is, if I’m making two or three loaves, do I bake them for the same 30 minutes each since they will be smaller than if I were making 1-2 loaves.
    This is my first time posting a question on line. thanks

    Reply

    • Hi Ava.
      If you make 2 loaves out of the dough it will still bake for about 30 minutes – I do this often. The top should be golden brown and the loaf should sound hollow when tapped on. If you’re making 4 separate loaves, then I would check the bread a few minutes earlier.

      Reply

  24. Bread was super easy and delicious, but I thought it was just a bit too salty. This is clearly matter of personal taste. I think next time I’ll try with just a tablespoon of salt and see how that turns out. Thanks for the recipe.

    Reply

  25. This looks pretty much exactly like the Master Recipe from Artisan Bread in Five Minutes a Day (published in 2007). There are a lot of variation recipes in the book that are also easy and fantastic. I think the authors just released a revised version, but I haven’t checked it out yet.

    Reply

    • Hi Jodi!
      Cast iron – yes. Enamel cast iron – maybe. People say their le creuset will work well – I had a not as fancy enamel dutch oven and I destroyed it with “dry heat” & “empty preheating”.

      Reply


  27. I’m a 59 year old man that is embarrassed to admit his only experience with baking was a first attempt at pizza dough a couple of weeks ago.

    Now, I love bread, good bread, and have been willing to pay someone at the local farmer’s market a premium to provide this service. When this individual nearly doubled their prices I decided it was time to, at the very least, try. I stepped my way through this recipe and within a couple of hours had three loafs of absolutely delicious bread.

    Within 24 hours the children (and myself) had eaten two of the three loafs. So good at a cost that amounted about 1/3 of what we were paying this individual.

    I know I made errors in the the transfer from the area I formed the dough to the baking stone. There must be a trick to this step. And to suite my taste I would add a little more salt. But even with the errors. I will never purchase bread again. So easy, so good, so cheap.

    Reply

    • Hi Robert! So glad you enjoyed the bread!
      Getting the dough to the stone can be tricky. A proofing basket helps a bit, but I usually just do a quick flop over.
      I will mention that you’re not alone with this issue. My advice – make the dough the day before & refrigerate. The loaves will be much easier to form and transfer.
      Happy Baking ♥

      Reply


  30. Thanks you, Amanda!!!! I’ve been baking bread for 40+ years, and must say that this has become our new go-to bread! Amazing flavor, and easy as can be! To answer Robert, By letting the shaped dough rise on parchment paper, it makes for an effortless transfer to the hot baking stone or whatever pan being used. To make it even easier, we put the parchment on a pizza peel (we make lots of grilled pizza), open the oven door, and just slide the parchment right onto the baking stone. I’ve also baked this in a preheated iron skillet with great results. Again, using parchment to lift it into the pan.

    Reply

    • Linda….I love you!!!! So glad you’re loving the bread! The parchment paper is a brilliant idea – I will add it to the recipe for any folks who are running into issues! Thanks so much for the great tip!

      Reply


  31. Can you use King Arthur wheat flour instead of all purpose flour? I have lots of wheat flour at home. I wanrt to make this when my son comes home this week.

    Reply

  32. hi Amanda, what is “a broiker tray”?
    The recipe sounds amazing, i will give it a go, once i know what to do with the washer ace the “broiler tray”

    Reply

    • Sorry for the confusion. It would be any metal pan you put in the bottom rack of the oven that you could pour the water into.

      Reply


  33. Hello Amanda. Greetings from Cork, Ireland. I have just tried this bread for the first time and I must tell you that I am very impressed by the taste and simplicity of this loaf. I had misgivings initially based on the fact that I have been baking homemade bread, of all types, for many years and some have taken quite a bit of effort to get right.
    But not so your Artisan Bread/ No Knead bread. Excellent…No other word for it.
    Thank you Amanda.

    Reply


  34. Can you make this recipe with wheat flour? I’ve made it with your recipe and it was wonderful! My husband prefers non-white flour.

    Reply


  35. Can I make bread bowls out of this recipe and if so, how many bowls will it make and how many ounces of soup will it hold?

    Reply

    • Hi Lorraine. I’ve never tried – but I’m sure you could make bread bowls out of it. This recipe makes 3 standard loaves of bread – so I’m guessing you’d end up with 8-10 bread bowls. Would love to hear how it turns out for you!

      Reply

  36. This bread is great! Just baked it today and loved it! Easy too! No need to spend almost $5.00 for a good loaf of bread. I’ll be making this recipe many more times. Thank you.

    Reply

  37. Hey Amanda,

    Looks great. Will this recipe allow for different types of flour, such as wholemeal, whole grain, spelt, and mixtures like white and wholemeal, etc?

    Haven’t tried the recipe yet, so can’t rate it but if it’s as good as it looks, I’d give it five.

    Reply

  38. I made the identical recipe last week, though I halved it because we are only two and only one eats carbs. Some suggestions,
    if you’re only making half the recipe use more than 1/2 the yeast, so where 1/2 yeast for this bread would be 3/4 of a tablespoon, make it a heeping 3 /4s.
    Don’t even bother to cook it immediately after the first 2 hour rise, I waited 24 hours and it was Meh
    and we didn’t finish it. The one I cooked after 7 days was excellent, more taste and more mouth, we ate 1/2 of it plain before dinner.
    The first one rested for 40 minutes after shaping and second one rested between 60-90 minuets.
    I cooked my bread inside a pre-heated caste iron dutch oven lined with parchment at.450 covered for the first 20 and uncovered for the the remaining 15.

    Reply

  40. I modified this recipe a little and didn’t have any problems with the dough. I took the three cups warm water and dissolved a quarter cup of sugar, added the yeast and let it sit for about five to ten minutes to bloom the yeast. Then I combined the flour and salt together and added it to my bloom and mixed. I went with seven cups flour and a half tsp iodized salt since I didn’t have kosher.The dough pulled right together in the bowl, raised nicely at room temp. I haven’t baked it off yet, but off less than 20 minute rise so far looks like my yield will be six average sized loaves or four large ones. Try blooming the yeast like I did and see if it ups ur yield. I’ll let u know how they turn out.

    Reply

  41. I made the bread again for the 10th time. I consider your recipe the best! It’s fun, easy and tasty. I have sent your link to all my friends. Thank you again! Cheryl

    Reply


  42. Soooo, I’ve made this bread probably about 20 times in the past few months. What a relief, b/c I needed to stop buying everyone else’s bread!

    I did notice the amount of water needed changes with the weather! The more moisture in the air, the less water you need. I have at times adjusted up to 1/4cup less. I also reduced the salt to about half the asking amount – just as personal preference.

    We have done all sorts of variations with this bread! We’ve definitely made bread bowls! Panera is making me realize how much money I can save on these…

    After letting it rise and placing in fridge for at least a day or so, we pull it flat, add a layer of cinnamon and brown sugar. Roll it up and still follow the instructions to let it rise for a bit, so you basically have a cinnamon swirl loaf, bake and BOOM! A fabulous breakfast that makes you question ever getting a donut. Okay, maybe not as often.

    We’ve rolled up blueberries, apples, all sorts of things. I think I’ll open a bake shop!

    Thanks for the simple recipe that inspired 10 more of our own!

    Reply


  43. OK, I walked my Boy Scouts through the process at an overnight in the Zealand Hut in the White Mountains. We tripled the batch and divided in into roughly 5 inch bread bowls to go with the beef stew they made for dinner. It could not have gone more perfectly! This receipt is great!

    Reply


  44. I love this recipe! I make it all the time. I like to chop up fresh rosemary and throw some whole garlic clives in so that I get chunks of roasted garlic in every slice. When it’s still warm out of the oven we usually eat one of the loafs before the other one is even cool. Great recipe!

    Reply


  45. Great bread recipe easy to make. I am baking this for relatives and friends and have purchased linen cloth bread bags to put the loaves in….. Super gift everyone loves

    Reply

  47. It has good flavor but after baking 30 min it was completely raw inside despite being crispy out. It wasn’t light any airy but I finally got it cooked through.

    Reply

  48. I made this yesterday.. didn’t have a pizza stone so I cooked it on the bottom of my cast iron pan flipped over. The bread lasted 20 minutes.. and I’m making another loaf right now 🙂 Delicious! Better the longer you let the dough sit in the bowl on the counter (8 hours-overnight). Creates more air bubbles! Mmmm! I’ll be writing this recipe in my book! Thanks!

    Reply


  49. This has hands down become my favorite bread recipe after searching for a good one for ages. I am an experienced bread baker, so I made some changes. I always proof my yeast. I just can’t NOT do it. So I started by placing the warm water, with a tablespoon of honey and only one package of yeast in a medium bowl and set it aside. Then I measured 6 cups of flour-I used bread flour- and salt-and I didn’t have kosher salt, so I used a about 1 TBSP of regular salt, and mixed that well, then added the proofed yeast/water mix to it and I used my hands-liberally floured-to mix and covered as suggested with oiled plastic. Divided into two loaves after rising, I let is sit awhile, covered, on the baking tray, then made slits as noted. I baked on parchment paper with a 9 x 13 cake pan with water in it on bottom shelf of oven. I will never bother with any other bread. I think it works because it’s SIMPLE and that’s as bread should be. Sweet breads were always easy for me, but just never got the texture I liked before with a yeast bread. Overthinking it and using fancy recipes doesn’t always have the best outcome. Plus the steam adds the perfect crust and texture.

    Reply

  50. I have made this recipe for years and use my cast iron pot with a lid to bake this bread. I simply preheat to 450 for 15 minutes, place the shaped, risen dough on parchment paper and place it in the pot and cover it. Same making time and it comes out perfectly every time.

    Reply


  51. Any recommendations on storing the bread? We love it but I’m having a difficult time keeping it fresh went cut. Any suggestions would be greatly appreciated.

    Reply

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