This no knead artisan style bread has only 4 ingredients and is a great introduction to for people those who want to get started baking bread.
Are you wanting to get into bread making, but feel intimidated by all the steps and rules you have to follow? Well this super easy no knead artisan style bread is going to be right up your alley! You simply mix together the four basic ingredients, let sit for a few hours, fold up, and bake. Super simple, super easy, super delicious!
This no knead bread features a crusty exterior and fluffy interior, the best of both worlds! This recipe is is great for someone who wants to start baking sourdough bread, but isn’t quite ready to take the plunge into caring for a sourdough starter. Although I will say baking sourdough isn’t as hard as you may think! (Check out my online class if you are interested in learning more).
Ingredients for Artisan Bread
Flour: This recipe works great with bread flour or all purpose flour. You will get a slightly fluffier interior with bread flour, but if you don’t have it on hand then try it with all purpose!
Yeast: I almost always use active dry yeast here, but rapid rise works great as well!
Salt: adds flavor and structure to your dough.
Water: warm water is best Try not to get it too hot, I like to keep it about the temperature I would make a baby bottle, no warmer than 130F.
How to Make Artisan Style Bread
- In a large bowl combine all four ingredients. Mix until there are no longer any dry bits in the bowl.
- Cover the bowl and let sit for 4-12 hours. Yes! The timeline is that forgiving!
- When the dough is done rising it will be sticky and bubbly. Pour onto a well floured counter.
- Gently fold the edges of the dough into the center to form a rough circle shape. Place into a bowl or proofing basket. Cover and allow to rise for another hour.
- While the dough is rising preheat the oven with a dutch oven to 450 degrees.
- Place the dough onto a piece of parchment paper, and carefully place into the preheated dutch oven. Baked covered for 20 minutes.
- Uncover the bread and reduce temperature to 425, bake an additional 15-20 minutes.
- Remove from oven and allow to cool for 1-2 hours before slicing.
Share Your Experience
I would love to hear about your experience making and enjoying my No Knead Artisan Style Bread! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home bakers.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
Artisan Style No Knead Bread
Ingredients
- 4 cups all purpose flour
- 1 1/2 cups water warm
- 1 tsp active dry yeast
- 1 tsp salt
Instructions
- In a large bowl combine all four ingredients. Mix until there are no longer any dry bits in the bowl.
- Cover the bowl and let sit for 4-12 hours. Yes! The timeline is that forgiving!
- When the dough is done rising it will be sticky and bubbly. Pour onto a well floured counter.
- Gently fold the edges of the dough into the center to form a rough circle shape. Place into a bowl or proofing basket. Cover and allow to rise for another hour.
- While the dough is rising preheat the oven with a dutch oven to 450 degrees.
- Place the dough onto a piece of parchment paper, and carefully place into the preheated dutch oven. Baked covered for 20 minutes.
- Uncover the bread and reduce temperature to 425, bake an additional 15-20 minutes.
- Remove from oven and allow to cool for 1-2 hours before slicing.
Hi I have a question! Do I leave the dough to rise in the fridge or outside?
On the counter!
Came across this recipe and looked so beginner friendly that I have to try! Do we preheat the oven to 450 with the dutch oven lid on?
I usually do, but I don’t know that it matters too much.
I tried this bread for the first time and my husband loved it. I usually make kneaded bread. I will make again. I am going to experiment by adding herbs and may even try a cinnamon raisin sweet bread out of it.
Thank you so much for leaving your review! I am so glad that you enjoyed the recipe!
Do I leave the Dutch oven in the oven for an hour as I’m waiting for the last rise? Or just as long as the pre heat is done? Thanks!!
I just leave the dutch oven in while it preheats.
Hi, I live in a really hot tropical country (Thailand) and I’m concerned that it will be too hot overnight to leave this dough to rise. By chance, do you know if it’s possible to let it rise in the fridge? Or is that too cold for the yeast to do its thing? Do you think it’s possible for me to leave it in the fridge at night, then let it warm up and keep rising on the counter after that? No worries if you’re not sure, I know this deviates from your recipe instructions. Thank you in advance for your reply, and for this great free recipe! I really appreciate it 🙂
You would be better off letting it rise during the day so that you can keep an eye on it. If it is hot and humid it will proof very quickly. Another alternative would be to let it proof for an hour or two on the counter, then transfer to the fridge for an overnight proof.
Hi! I was wondering if I could make this in a 2qt dutch oven? Or if I could make more loaves out of this one batch. I’ve never made bread before so I’m not sure if I am able to use this size.
My 4 qt Dutch oven is perfect. If you wanted to use a smaller one, I would divide the dough into 2 or 3 loaves when shaping.