No-Knead Artisan Yeast Bread

This is the world's easiest yeast bread, delivering the same incredible results as the expensive artisan loaves you find at bakeries. You'll achieve a perfect crispy, chewy crust and a light, airy interior with those beautiful large holes, much like a sourdough. This recipe is very forgiving, so don't worry if things don't go perfectly—it's easy to fix. We've included lots of helpful tips, including how to make it without a Dutch oven and a fantastic make-ahead option for up to three days.

Instructions

1. 1

   In a large bowl, mix the flour, yeast, and salt. Add the warm water and use the handle of a wooden spoon to stir until all the flour is fully incorporated. The dough will be very wet and loose—it should not be kneadable but also not as runny as cake batter. Add a touch more water or flour if needed to get the right consistency (see Note 5).

2. 2

   Cover the bowl with plastic wrap or a plate and let the dough rise on your counter for 2 to 3 hours. It is ready when it has doubled in volume, feels wobbly like jelly, and has a bubbly top (see Note 6). If it doesn’t seem to be rising after 1 hour, move it to a warmer spot.

3. 3

   Optional - Refrigerate for enhanced flavor: At this point, you can either bake the dough immediately (move on to Step 5) or refrigerate it for up to 3 days. This step allows for a more complex flavor to develop (see Note 9).

4. 4

   If you refrigerated the dough, you must let it come back to a more ambient temperature. While the oven preheats, leave the bowl on the counter for 45 to 60 minutes, as cold dough does not rise as well.

5. 5

   Preheat the oven: Place your Dutch oven with the lid on into the oven. Preheat the oven to 230°C/450°F (220°C fan) for at least 30 minutes before baking (see Note 7). (See Note 8 for baking without a Dutch oven).

6. 6

   Shape the dough: Sprinkle your work surface with 1 tablespoon of flour and gently scrape the dough out of the bowl. Sprinkle the top of the dough with another 1/2 tablespoon of flour. Using a dough scraper or a similar tool (like a cake server or large spatula), gently fold the sides of the dough inwards (about 6 folds) to form a rough round shape. Don't worry about being perfect; the point is to deflate the larger air bubbles and create a shape that you can easily move.

7. 7

   Transfer to paper: Place a large piece of parchment paper next to the dough, then flip the dough upside down onto the paper so the smooth side is facing up. Push or slide it towards the middle, then lightly reshape it into a roundish shape. Don’t stress over the perfect shape; in fact, a slightly lopsided loaf will create more delicious ridges and crunchy bits!

8. 8

   Bake the dough: Carefully remove the piping hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the pot. Place the lid back on.

9. 9

   Bake the bread: Bake the covered pot for 30 minutes, then remove the lid and bake for another 12 minutes, or until the loaf is a beautiful deep golden brown and the crust is crispy.

10. 10

    Cool the bread: Transfer the loaf to a wire rack and allow it to cool for at least 10 minutes before slicing and serving.

Recipe Notes

• Make Ahead/Storage: The dough can be prepared ahead of time and refrigerated for up to 3 days after its initial rise. The flavor actually improves over time. The dough will deflate after a day or two in the fridge, but that is perfectly fine. When you’re ready to bake, shape the dough, place it on parchment paper, and let it rest for 45 to 60 minutes to take the chill out before baking as per the recipe. Cold dough does not rise as well.

• Flour: Using bread flour will give you a chewier, fluffier crumb and will help the bread stay fresh for longer due to its higher protein content. All-purpose flour works perfectly well, but the texture won’t be quite the same. If using whole wheat flour, start with about 30g (1/4 cup) less flour and add more as needed, as whole wheat is more absorbent.

• Yeast: This recipe calls for instant or rapid-rise yeast. If you are using active dry yeast, simply dissolve it in the warm water first (no need to wait for it to foam) before adding the flour and salt. Then, proceed with the recipe as written.

• Salt: If you use table salt, which has finer grains, reduce the amount to 1 ¼ tsp to prevent the bread from becoming too salty.

• Water Temperature: The water should be very warm to the touch, but not scalding hot, as this will kill the yeast. A good test is if it feels like a comfortable temperature for a bubble bath, it’s perfect!

• Dough Consistency: The consistency of the dough can be affected by various factors, including different flour brands and humidity. If your dough is too dry, add a small amount of water. If it’s too wet, add a little flour until it matches the consistency shown in the recipe video. This recipe is quite forgiving!

• Dough Rising Time: The rising time can vary based on the temperature of your kitchen. It’s okay if it rises faster or slower than the recommended time—the important thing is to watch for the specified signs: the dough should double in volume, have a bubbly surface, and feel wobbly. If your kitchen is cool (below 22°C/70°F) or the dough isn’t rising after an hour, move the bowl to a warmer spot. For example, you can place the bowl in the sink with warm (not hot) water, or place it in the dryer after it has run for a few minutes. If it rises too quickly on a very hot day (sometimes in as little as 45 minutes), you can place the bowl in the fridge to slow the rise while the oven preheats.

• Oven Preheating: Begin preheating your oven when you can see the dough is rising well (around 1.5 hours in), or while the refrigerated dough is resting. You can also shape the dough and let it rest on the parchment paper for 30 minutes while the oven preheats; this is a very flexible recipe!

• Dutch Oven: Using a Dutch oven (a cast iron pot with a lid) creates a steaming effect, which is what bakeries use to achieve a professional crust. The size of the pot doesn’t matter as long as it’s 26cm/10" or larger. It is simply a tool to create steam, not to shape the bread.

• No Dutch Oven Method: You can still make this without a Dutch oven. Place a small metal pan (about 20cm/8” square) on a rack below where the bread will bake. Preheat the oven with this pan inside. When you place the bread in the oven on a baking tray, quickly pour boiling water into the hot metal pan and immediately close the oven door. This will create a similar steaming effect. The bread will take about 40 minutes to bake to a deep golden brown.