No-Knead Artisan Bread
Artisan & Crusty Bread
The famous no-knead bread — mix 4 ingredients, wait overnight, and bake in a Dutch oven for bakery-quality results.
Prep Time
10 min
Proof Time
12h
Bake Time
45 min
Servings
10
Calories
175
Ingredients
- 500 g bread flour
- 350 g water
- 1½ tsp instant yeast
- 10 g salt
Instructions
- 1
Mix
Combine flour, yeast, and water. Rest 20 minutes (autolyse).
- 2
Add Salt & Develop
Sprinkle salt over dough and incorporate. Stretch-and-fold every 30 min for 2 hours.
- 3
Bulk Ferment
Let dough rest, covered, until doubled and bubbly.
- 4
Shape
Pre-shape, rest 15 minutes, then final shape.
- 5
Proof
Place in a floured banneton or on parchment. Proof 45–60 minutes.
- 6
Score & Bake
Score the top. Bake at 475°F (245°C) with steam until deeply golden.
Baker's Notes
“Steam in the first 10 minutes of baking is the secret to a crackling, blistered artisan crust. A Dutch oven is the easiest way to trap steam at home.”
— Baker Thomas Moreau
Nutrition Facts
175
cal
5g
Protein
2g
Fat
40g
Carbs
2g
Fiber
217mg
Sodium
Tips & Tricks
- •Steam in the first 10 minutes of baking creates a signature crackling crust.
- •Use a lamé (razor blade) for sharp, clean scores on the dough.
- •Don't rush fermentation — time develops flavour and structure.
Reviews (5)
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
