No Knead Artisan Bread

5 from 3 votes

No kneading, no mixer, no experience needed. This easy no knead artisan bread is made in a Dutch oven with just 4 ingredients and overnight time.

Prep Time15

Cook Time50

Rise:16

Total Time17 5

Diet: Halal, Kosher, Low Salt, Vegan, Vegetarian

Servings: Servings

Calories: 115kcal

Author: Heather

Get Recipe Ingredients

In a large bowl, add the yeast and lukewarm water and stir. Allow to sit for 2 minutes. Add the flour and salt, stir with a wooden spoon to blend. Cover the bowl with plastic wrap and allow to rest for 8 hours, 14-18 hours preferably, at room temperature.
After the dough has rested and risen, flour a work surface and turn out the dough. Flour lightly and fold the dough over itself twice. Cover with a clean kitchen towel and rest 20 minutes.
Gently shape into a ball, dust with cornmeal and cover again with the kitchen towel or place in a bread proofing basket for 1-2 hours.
Heat oven with 5.5 qt dutch oven inside to 475º F. Gently place the dough, seam side up on a piece of parchment paper (not waxed paper) and lower into the hot dutch oven. Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool for 20 minutes or more before slicing.

Tips for Storing

Room temperature storage: Keep the bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days. Avoid plastic bags, which trap moisture and turn the crust soft and chewy.
Freeze it: Slice the cooled loaf and freeze slices in a zip-top bag for up to 3 months. Pull individual slices out and toast them straight from frozen.
Revive the crust: If your leftover bread has gone soft, run it under a little water and pop it in a 375°F oven for 8 to 10 minutes. The crust will crisp right back up.
Do not refrigerate: The fridge dries out bread faster than room temperature storage. Skip it.