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No Knead Bread {Rustic Artisan Style}
4.9 from 189 votes

No Knead Bread {Rustic Artisan Style}

This No Knead Bread recipe produces a rustic artisan loaf using just flour, salt, yeast, and warm water. The long fermentation time and baking in a preheated covered pot yield a loaf with a crisp crust and soft interior. The straightforward method requires minimal hands-on time, resulting in a classic homemade bread suitable for various uses like sandwiches or as a side.

Prep Time
10 mins
Cook Time
45 mins
Additional Time
12 hrs
Total Time
12 hrs 55 mins
Servings: 10
Course: Bread
Cuisine: American

Ingredients

  • 3 cups (15 oz) all-purpose flour (preferably unbleached, scoop and level to measure)
  • 1 1/2 tsp salt
  • 1/2 tsp active dry yeast instant yeast, or rapid rise yeast
  • 1 1/2 cups water about 110 degrees F, warm

Instructions

    Cup of Yum
  1. In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).
  2. Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).
  3. Heat oven to 450 degrees. Once oven has reached 450 degrees, place an enameled cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
  4. Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about 30 minutes.
  5. Remove pot from oven and with floured hands, or holding the corners of the parchment paper, carefully drop dough into hot pot (you don't need to grease the pot). Immediately cover with lid, then return pot to oven and bake 30 minutes (at 450 degrees). 
  6. After 30 minutes, remove lid from pot and bake uncovered for 12 - 15 minutes until nicely golden brown.
  7. Remove from oven and allow bread to cool on a cooling rack before slicing.

Notes

  • Store bread in an opened paper bag to keep the crust crisp; use an airtight container for a moister loaf.
  • A wheat flour version uses half whole wheat and half white flour with a bit of honey and adjusts yeast and salt accordingly.
  • The long rise time develops flavor and texture; do not rush fermentation.