No-Knead Artisan Bread Recipe

Make bakery-style no-knead artisan bread at home with this simple recipe. With a crispy crust and soft interior, this easy bread requires minimal effort and just a few ingredients. Perfect for beginners, this method uses a long fermentation for great texture and flavor. Get tips on variations, storage, and serving ideas to create fresh homemade bread with a professional finish.

Ingredients

• 1 1/2 cups warm water (100˚F)
• 1/2 Tbsp sea salt
• 2 1/4 tsp active dry yeast (7 grams or 1 packet)
• 3 1/4 cups all-purpose or bread flour, plus extra for dusting
• 2 Tbsp cornmeal or additional flour for dusting

Instructions

1. Mix the Dough: In a large bowl, stir together warm water and salt. Sprinkle yeast over the top, let it sit for 2 minutes, then stir to combine. Add the flour and mix with a spatula until a shaggy dough forms. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has tripled in volume.
2. Shape the Dough: Line a cutting board with parchment paper and generously dust with flour. Using a spatula, scrape the dough onto the floured surface. With well-floured hands, fold the dough in half twice. Dust generously with flour, then lift and gently shape into a ball.
3. Second Rise: Sprinkle additional flour or cornmeal on the parchment paper, ensuring it extends about 1 inch beyond the dough. Place the dough seam-side down on the parchment and let it rise uncovered at room temperature for 40 minutes.
4. Preheat the Oven: Position two racks in your oven—one in the middle and one on the bottom. Place a rimless cookie sheet (or the back of a rimmed sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚F. Heat 1 cup of water separately.
5. Score and Bake: Just before baking, use a sharp knife to score the top of the dough three times. Place a metal or cast iron dish (not glass) on the bottom rack and carefully pour in the hot water to create steam. Slide the dough (with parchment paper) onto the preheated cookie sheet. Bake at 450˚F for 25-28 minutes, until golden brown.
6. Cool and Serve: Transfer the baked loaf to a wire rack and let it cool completely before slicing.

Tips

• Use a kitchen thermometer to ensure the water is around 100˚F for best yeast activation.
• Do not over-handle the dough—minimal shaping preserves its airy texture.
• Let the bread cool fully before slicing to prevent it from becoming gummy inside.
• Steam from the water pan helps create a crisp crust, so don’t skip this step.

Variations and Substitutions

• Whole Wheat Version: Replace up to 50% of the flour with whole wheat flour for a heartier loaf.
• Herb & Garlic: Mix in 1 teaspoon of dried herbs and 1/2 teaspoon garlic powder for extra flavor.
• Cheese Crust: Sprinkle shredded Parmesan or cheddar on top before baking for a cheesy finish.
• Seeded Loaf: Top with sesame, poppy, or sunflower seeds before baking for added crunch.

FAQs

Can I make the dough ahead of time?

Yes! After the first rise, refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping and baking.

What if I don’t have a pizza stone or rimless cookie sheet?

Use the back of a regular baking sheet for a similar effect.

How do I store leftovers?

Keep the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Serving Suggestions

• Slice and serve with butter, olive oil, or jam.
• Use for sandwiches, bruschetta, or garlic bread.
• Pair with soups, stews, or pasta dishes.

Why You’ll Love This Recipe

• No kneading required, making it perfect for beginners.
• Simple ingredients that create a bakery-quality loaf.
• Crispy crust and soft interior for the perfect texture.
• Versatile base for different flavors and toppings.

Bake this easy artisan bread at home and enjoy fresh, homemade goodness with minimal effort!

No-Knead Artisan Bread Recipe

Servings

8

servings

Prep time

2

hours 

45

minutes

Cooking time

25

minutes

Ingredients

• 1 1/2 cups warm water (100˚F)

• 1/2 Tbsp sea salt

• 2 1/4 tsp active dry yeast (7 grams or 1 packet)

• 3 1/4 cups all-purpose or bread flour, plus extra for dusting

• 2 Tbsp cornmeal or additional flour for dusting

Directions

• Mix the Dough: In a large bowl, stir together warm water and salt. Sprinkle yeast over the top, let it sit for 2 minutes, then stir to combine. Add the flour and mix with a spatula until a shaggy dough forms. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has tripled in volume.
• Shape the Dough: Line a cutting board with parchment paper and generously dust with flour. Using a spatula, scrape the dough onto the floured surface. With well-floured hands, fold the dough in half twice. Dust generously with flour, then lift and gently shape into a ball.
• Second Rise: Sprinkle additional flour or cornmeal on the parchment paper, ensuring it extends about 1 inch beyond the dough. Place the dough seam-side down on the parchment and let it rise uncovered at room temperature for 40 minutes.
• Preheat the Oven: Position two racks in your oven—one in the middle and one on the bottom. Place a rimless cookie sheet (or the back of a rimmed sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚F. Heat 1 cup of water separately.
• Score and Bake: Just before baking, use a sharp knife to score the top of the dough three times. Place a metal or cast iron dish (not glass) on the bottom rack and carefully pour in the hot water to create steam. Slide the dough (with parchment paper) onto the preheated cookie sheet. Bake at 450˚F for 25-28 minutes, until golden brown.
• Cool and Serve: Transfer the baked loaf to a wire rack and let it cool completely before slicing.