No-Knead Artisan Bread

“My mom sent me a couple interesting recipes for No-Knead Bread. I was skeptical at first because it just looked too easy! But it really is that easy and the bread comes out delicious. What I like most is that you can put this in the refrigerator and bake whenever is most convenient. You aren’t stuck to a strict schedule like sourdough, but you get a similar, chewy crust.” – April Ferre

No-Knead Artisan Bread

Course: Yeast Breads


  • 450 Grams (About 3 Cups) Bread or All Purpose Flour Bread Flour Preferred
  • 2 Teaspoons Active Dry Yeast
  • 2 Teaspoons Kosher Salt
  • 1 1/2 Cups Warm Water 105 to 115 degrees


  • In a large, non-reactive bowl, combine water and yeast. Stir to dissolve.
  • Add flour and salt; stir to combine. Dough should be wet and sloppy. It should not be kneadable, but also not runny like cake batter. You may need to add more water or flour to achieve the right consistency. Don't worry, this recipe is very forgiving.
  • Cover the bowl with plastic wrap and set in a warm place to rise. Let rise until doubled in size, approximately 2 to 3 hours. The top will be bubbly and it will be wobbly like jello.
  • Either bake the dough immediately, or place in the refrigerator for up to 3 days. The longer you refrigerate the dough, the more the flavors develop. If you refrigerate your dough, remove it from the refrigerator 1 hour before baking to bring to room temperature.
  • Place a large, cast iron Dutch oven in the oven a preheat for 30 minutes to 1 hour at 450 degrees.
  • When ready to bake, dust a work surface with flour and pour out the dough. Dust the surface of the dough with flour as well.
  • Using a dough scraper or spatula, fold the sides inward to roughly form a round shape. You may need to dust with additional flour as you are working, depending on how wet your dough is.
  • Flip the dough disk seam-side down onto a large piece of parchment paper. You may need to reshape it into a roundish disk.
  • Remove the Dutch oven from the oven and use the parchment paper to place the dough into the pot. Cover with lid.
  • Bake for 30 minutes covered and then 12 minutes uncovered or until golden and crispy. Cool on a wire rack for 10 minutes before slicing.
  • Whole Wheat Variation: Start with 30 grams (1/4 cup) less flour and add more as needed to achieve the right consistency as described above.

2024 Recipe – April Ferre – From RecipeTinEats