5 from 272 votes
No Knead Artisan Bread
No Knead Artisan Bread is a wet dough bread made with bread flour, yeast, warm water, and olive oil, left to rise slowly without kneading. The dough develops bubbles and a soft, open crumb after resting. Baking in a preheated Dutch oven creates a golden crust. This bread yields a soft interior with a thin, crisp crust suitable for sandwiches or to accompany meals.
Prep Time
10 mins
Cook Time
42 mins
Rising:
2 hrs
Total Time
2 hrs 52 mins
Servings:
12
slices
Calories:
129 kcal
Course:
Bread
Ingredients
- 3 cups bread flour or plain/all purpose
- 1 tablespoon granulated sugar white
- 2 teaspoons dried yeast instant or rapid rise
- 1 ½ teaspoons salt
- 1 ½ cups water warm
- 1 tablespoon olive oil
Instructions
- Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
- Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
- Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
- Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
- Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
- Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
- Loosely cover with plastic wrap and let rest while oven is preheating.
- Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
- Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
- Transfer to a wire rack to cool for 10 minutes before slicing.
Cup of Yum
Notes
- Bread flour produces a softer loaf due to higher protein; all-purpose can be used with slightly different texture.
- Yeast feeds on sugar and starch to create gas bubbles that make the dough rise and texture soft.
- Instant yeast works without prior activation; activate in warm water if preferred for certainty.
- Olive oil in dough contributes to a silky, soft crumb and improves bread softness.
- Maintain warm water at about 130°F (55°C) to support yeast activity without killing it.
- Rising times vary by humidity, temperature, flour type, and yeast; dough should double and be bubbly before baking.
- Always preheat the oven and Dutch oven for best crust development during baking.
Nutrition Information
Calories
129kcal
(6%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Sodium
293mg
(12%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
0.002mg
(0%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 129
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.