Name: Crispy No-Knead Artisan Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 13 h 5 min
Cuisine: Artisan
Ingredients: 3 cups (360g) all-purpose flour, preferably unbleached; 1/4 teaspoon instant yeast (or active dry yeast with longer rising time); 1 1/2 teaspoons salt; 1 1/2 cups (360ml) warm water (about 105°F / 40°C); 1 tablespoon olive oil (optional)

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Introduction

This Crispy No-Knead Artisan Bread is a simple and rewarding recipe that yields a crusty, golden loaf with minimal effort. Perfect for home bakers who want delicious homemade bread without the hassle of kneading or complicated techniques.

A close-up image of a round loaf of bread with a deep golden-brown crust that looks crispy and textured. The top is covered with coarse salt and has a few cracks revealing a soft inside. The bread is resting on a light cloth with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) all-purpose flour, preferably unbleached
1/4 teaspoon instant yeast (or active dry yeast with longer rising time)
1 1/2 teaspoons salt
1 1/2 cups (360ml) warm water (about 105°F / 40°C)
1 tablespoon olive oil (optional)

Instructions

Step 1: In a large mixing bowl, whisk together the flour, instant yeast, and salt.
Step 2: Add warm water and olive oil (if using) to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Step 3: Cover the bowl with a kitchen towel and let the dough rest at room temperature for 12 to 18 hours until bubbly and doubled in size.
Step 4: About 30 minutes before baking, preheat a cast-iron Dutch oven with its lid inside the oven to 450°F (230°C).
Step 5: Lightly flour a work surface and gently scrape the dough out of the bowl. Fold it over onto itself a couple of times to form a loose ball.
Step 6: Place the dough seam-side down on a parchment paper square and let it rest uncovered for 30 minutes.
Step 7: Carefully lift the dough with the parchment paper and place it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
Step 8: Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and crispy.
Step 9: Remove the bread from the oven and transfer it to a cooling rack. Let it cool completely for at least 1 hour before slicing.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture and better rise.
For a richer crust, brush the loaf lightly with olive oil or melted butter right after baking.
Try adding herbs like rosemary or thyme to the dough for extra flavor.
If using active dry yeast, increase the rising time to 18–24 hours for best results.

Storage

Store the bread in a paper bag or bread box at room temperature for up to two days to maintain crustiness. For longer storage, wrap it tightly in plastic wrap and freeze up to one month. To reheat, thaw completely and warm in a 350°F (175°C) oven for 10 minutes to refresh the crust.

How to Serve

A round loaf of bread with a golden-brown crust is shown close up, featuring a cracked top with a light dusting of white flour. The surface has a crispy texture with some shiny spots and rough edges, indicating it is freshly baked. The bread is placed on a coarse gray cloth, and the background is a smooth white marbled surface. The photo looks warm and inviting, focused tightly on the bread's detailed crust and cracks, showing its freshness and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to increase the resting time to 18–24 hours to allow the dough to fully develop and rise.

Do I have to use a Dutch oven for baking?

A Dutch oven helps create steam and traps heat, which gives the bread its crispy crust. If you don’t have one, try using a heavy covered pot or bake the loaf on a baking stone with a pan of water in the oven for steam.