Name: World’s Easiest No-Knead Artisan Bread with Crispy Crust & Chewy Crumb Recipe
Prep time: 10 min
Cook time: 42 min
Total time: PT-492524H29M26S
Cuisine: Artisan
Ingredients: 3 cups All-purpose or Bread flour; 2 tsp Instant or Rapid Rise yeast; 2 tsp Kosher salt; 1 1/2 cups Very warm tap water; Extra flour for dusting

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Introduction

This no-knead artisan bread is the perfect combination of a crispy crust and a chewy crumb. With minimal effort and simple ingredients, you can enjoy a fresh, bakery-style loaf right from your oven. It’s an ideal recipe for home cooks who want delicious homemade bread without the fuss.

A round loaf of bread with a golden brown, cracked crust dusted lightly with flour sits on a wooden board. The loaf is partially sliced, revealing a soft, airy inside with an open crumb and irregular holes. A single slice lies flat in front of the loaf, showing its light, creamy color and porous texture. A white cloth is casually placed in the background alongside a white bowl of flour and a serrated knife. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose or bread flour
2 tsp instant or rapid rise yeast
2 tsp kosher salt
1 1/2 cups very warm tap water
Extra flour for dusting

Instructions

Step 1: In a large mixing bowl, combine the flour, instant yeast, and salt. Stir briefly to evenly distribute the yeast and salt through the flour.
Step 2: Pour the very warm tap water into the bowl. Using the handle of a wooden spoon or a sturdy spatula, mix until all the flour is fully hydrated. The dough will be sticky, loose, and shaggy.
Step 3: Cover the bowl tightly with plastic wrap and place it in a warm area for 2 to 3 hours, until the dough has doubled in size and looks bubbly with a jiggly texture.
Step 4 (optional): For deeper flavor, refrigerate the covered dough for 8 hours up to 3 days. The longer it rests, the more developed the sourdough-style taste.
Step 5: Thirty minutes before baking, place an empty Dutch oven with its lid into the oven and preheat to 230°C / 450°F to create intense heat and steam.
Step 6: Lightly flour a work surface and scrape the dough out of the bowl. Sprinkle the top with a little flour and fold the edges inward 5–6 times to form a rough ball without kneading.
Step 7: Flip the dough seam-side down onto a sheet of parchment paper for easy transfer.
Step 8: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place it directly into the pot. Cover immediately with the lid and bake for 30 minutes.
Step 9: Remove the lid and continue baking for 10–12 minutes until the crust turns deep golden brown and sounds hollow when tapped.
Step 10: Transfer the bread to a wire rack and allow it to cool for at least 10–15 minutes before slicing to let the crumb set and avoid a gummy texture.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture and better gluten development.
Try adding herbs, garlic, or olives to the dough for flavor variations.
If you don’t have a Dutch oven, use any heavy, oven-safe pot with a lid to trap steam.
Dust the top of the dough with cornmeal instead of flour for a rustic look and texture.

Storage

Store the cooled bread wrapped loosely in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a sealed plastic bag for up to 3 months. To reheat, warm slices in a toaster or oven to restore crispiness.

How to Serve

A round loaf of bread with a golden brown, crispy crust and patches of flour dusted on the surface sits on a wooden cutting board. The bread is cut in half, showing an airy soft inside with many uneven holes. A single slice lies flat in the foreground, displaying its porous texture. In the background, there is a white bowl filled with flour and a serrated bread knife resting on the board. A beige cloth is loosely draped over the edge of the board, and the whole scene rests on a white marbled 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’ll need to dissolve active dry yeast in warm water and let it proof for 5–10 minutes before mixing with the flour. Instant yeast can be added directly to the flour.

Why is the dough so sticky and loose?

The wet, shaggy dough is key to developing large air pockets and a chewy crumb without kneading. Do not add extra flour even if the dough feels sticky; this texture is intentional.