No Knead Artisan Bread. Easy and effortless to make. Yields a crusty, chewy, beautiful bread. One of our favorites!
This is something I make so often I almost forgot to share it. This No Knead Artisan Bread is my normal, go-to, everyday bread recipe. You’ll find this dough in my fridge at just about any given time. It’s 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.
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.
Funny enough, out of all the breads I bake, this No Knead Artisan 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!
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 Artisan Bread
- 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
- 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 🙂