Easy Artisan Bread (No-Knead)
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This easy artisan bread recipe takes the fuss out of bread-making—no kneading, no special equipment, just three golden, crusty loaves with hardly any effort.
This crusty artisan bread recipe is astonishingly easy, and it makes enough for several loaves, which you can bake as needed. What’s more, the dough takes just five minutes to make, does not require kneading or any special equipment, and can rest in the fridge for up to two weeks—in fact, the longer it chills, the better it gets!
The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë François.
“Absolutely one of our favorite bread recipes and so easy.”
What You’ll Need To Make Crusty Artisan Bread
- All-purpose flour: The backbone of the dough. I recommend a high-protein flour like King Arthur for best results—if you’re using flour with less protein, you might need to add an extra spoonful or two.
- Kosher salt: Brings out the flavor of the bread and also helps regulate the yeast so the dough doesn’t rise too fast.
- Instant or rapid-rise yeast: The leavening agent. If you’re using active dry yeast instead, just plan for a longer rise time.
- Lukewarm water: Brings the dough together and helps activate the yeast. Aim for about 100°F—warm to the touch but not hot.
- Cornmeal: Sprinkled on the baking sheet so the dough doesn’t stick and to give the bottom crust a little extra texture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Combine the dry ingredients. In a very large bowl (at least 6 quarts), mix together the flour, salt, and yeast with a wooden spoon.
Step 2: Add the water. Pour in 3 cups of lukewarm water (about 100°F). Make sure the water is warm but not hot—if it’s too hot, it can kill the yeast.
Step 3: Stir the dough. Mix with a wooden spoon until the flour is fully incorporated and there are no dry spots. The dough should be soft and a bit sticky (this helps create an open, airy crumb). If it seems dry, add warm water a tablespoon at a time; if too wet, add a little flour.
Step 4: Let the dough rise. Cover loosely with plastic wrap and let sit at room temp for about 2 hours, until risen and bubbly–it will rise a lot! (You can refrigerate the dough for up to 14 days or freeze for up to a month.)
Pro Tip: For a flavor boost, let the dough chill overnight—slow fermentation deepens the taste and makes it easier to handle.
Step 5: Portion the dough. Dust the dough and your hands with flour, then pull out one-third of the dough—it will be sticky, and that’s normal.
Step 6: Shape and rest the dough. Lightly flour the dough, shape it into a ball by tucking the edges under, and place it on a cornmeal-dusted baking sheet. Let rise uncovered for 40 minutes (or up to 90 minutes if chilled). The dough will rise slightly and may also spread out a bit.
Pro Tip: Resting uncovered helps the surface dry slightly, which encourages a better crust in the oven.
Step 7: Slash the dough. Lightly dust the loaf’s surface with flour and use a sharp knife to make a few ½-inch-deep slashes in any pattern you like (these let the bread expand as it bakes). Get creative! A scallop, a cross, or even a tic-tac-toe pattern will look great.
Step 8: Bake with steam. Preheat the oven to 450°F with a metal cake pan on the bottom rack. Slide in the baking sheet with the dough, pour 1 cup hot tap water into the cake pan, and bake for 30 minutes until golden-brown. (The steam generated by the water gives the loaf a crisp crust.)
Step 9: Cool before slicing. Let the bread cool completely on a wire rack. It’s best the day it’s made, but can be frozen for longer storage.
Pro Tip: Don’t be tempted to slice it while warm; slicing too soon traps steam inside and can make the interior gummy. Cooling fully helps the crumb set properly.
Other Bread You May Like
Homemade Artisan Bread
The easiest artisan bread recipe—perfect for beginners and experienced bakers alike!
Ingredients
- 6½ cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur; see note)
- 4 teaspoons kosher salt
- 1½ tablespoons instant/rapid-rise yeast (see note)
- 3 cups lukewarm water (no need to be exact but lukewarm is about 100°F)
- Cornmeal, for dusting the pan
Instructions
- In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
- Dust a sturdy baking sheet with cornmeal.
- Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
- Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).
- Generously dust the dough with flour. Using a sharp knife, make a few ½-inch-deep slashes in the dough -- a scallop, cross, or tic tac toe pattern all look nice.
- Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.
- This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. (If it lasts beyond a day, I suggest slicing and freezing.)
- Freezer-Friendly Instructions After the initial 2 hour rise, the dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced: Wrap in a zip-top freezer bag and freeze for up to 1 month. (If you plan to use slices one at a time, place pieces of parchment between them so they don't stick.) To thaw, take the bread out of the freezer and let it come to room temperature on the countertop. Reheat in a 350°F oven until warmed through, about 10 minutes.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour and salt, and proceed with the recipe.
- Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
Nutrition Information
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- Serving size: 1 slice
- Calories: 100
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 21 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 64 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I have a large amount of self rising flour. Can this recipe be modified to use it?
Unfortunately, self-rising flour won’t work here – sorry!
Thanks for sharing this recipe! I’ve been making this same bread recipe for the last few months with my 14 year old son, Zach! With all of this time on our hands, we’ve been lucky to have had the opportunity to teach other important life skills to our kids! Great recipe that produces a lovely, crusty loaf of bread. -thanks!
Hi Jenn, love your recipes! Fabulous cookbook too!
I have been looking for a good recipe for raisin bread or a ‘fruit bread’ eg with dry apricots, dry figs, raisins and cinnamon/spices. I wonder if this recipe can be converted to a raisin/fruit bread and how? Thank you and stay safe ❤️
Hi Daniela, Glad you like the recipes! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it. You may want to give the Currant Rye Bread from my cookbook a try. 🙂
Jen, how important is the dusting with cornmeal? I don’t have any cornmeal in my pantry and by the way my yeast expired in December. Instacart is unavailable in my area right now due to high demand. I have to work with what I have here. What do you think, is it worth a try?
Hi Nancy, It’s not important at all to use cornmeal. You can use parchment paper or grease the baking sheet with nonstick cooking spray instead. As for the yeast, it’s probably fine but you can test it by following these instructions.
Also, parchment works great but to get a really crispy crust o the bottom of your loaf remove the parchment after about 20 minutes into baking.
If you have a strong blender (like Vitamix) you can make cornmeal out of unpopped popcorn.
This recipe is very timely, as I am not sure how long I’ll be able or willing to go to my favorite bakery. I have a question: can this be made with whole-wheat flour? Or could I substitute half the white flour with whole-wheat flour? Thanks again, Jenn. You are a treasure!
Hi Anne, I have never tried this with whole wheat flour so I can’t say for sure. The book says you can, but you won’t get the same crisp crust. I’d try it first with half whole wheat/half all-purpose. Please LMK how it turns out if you try it. 🙂
Can any amount of whole-grain flour be incorporated into this for more nutritious loaves and have it still come out right?
Hi Kathryn, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.
Jen, all of your recipes are amazing. With all of the free time I have right now, I was able to make your bread. I have made two of the loaves so far and my three sons can’t eat it fast enough. Such an easy and delicious recipe. Thank you!
Hi! I’ve really enjoyed trying out your various recipes. ❤️ Can I use self rising flour instead of yeast? That was all my grocery had at this time.
Hi Heather, So glad you are enjoying the recipes! Unfortunately, self-rising flour can’t be used with yeast. Sorry, I know flour is scarce these days!!
Hi,
Can I use bread flour for this?
Sure, Almaz, you can use bread flour if you increase the water by about 1/3 cup. Hope you enjoy!
I’ve used this recipe for years. For anyone who wants to skip the pan of hot water, this works well in a dutch oven (baked in the oven). I usually do about a 1 or 2 pound loaf, be sure to the remove lid for the last 15 minutes so it can get brown and crusty.
Can I use bread flour here as well?
Sure, just increase the water by about 1/3 cup. Enjoy!
thanks! I’d love to make this – I actually HAVE flour. Do you think I could use KA bread flour? And make 1/3 of the recipe? THANKS! Hope you are doing well!
Hi Sally, You can use bread flour if you increase the water by about 1/3 cup — and yes, it’s fine to do 1/3 of the recipe.
Can this dough be cooked in a traditional loaf pan?
Hi Deb, This dough can be cooked in a nonstick greased loaf pan, but you won’t get that gorgeous crispy crust all around.
Jenn do you not mean ‘generously dust the dough with CORNMEAL’ at the end, not flour. Sorry if I have misunderstood. Stay well! I have not made this yet so cannot rate.
Hi Valerie, Sorry for the confusion. The pan gets dusted with cornmeal, but the dough gets dusted with flour (it helps prevent the knife from sticking when you slash it).
Can you bake this in a cast iron skillet? If you don’t have an extra pan for the water, would tenting the cast iron with foil work for the steam? Thanks!
Hi Moni, I haven’t tried it in a cast iron pan, but I suspect it should work. Yes, I would think you could tent the bread with foil as long as the foil doesn’t touch the dough. Please report back if you try it!
Looks absolutely great – I make bread regularly, but hadn’t thought of freezing the dough or refrigerating in for any longer than overnight (can’t think why, as I always make double or treble the quantity of pizza dough and keep it in the freezer). Have you tried baking this in a Dutch oven or lidded roasting pan? It makes an amazing crust, as the steam stays inside. Thanks for sharing your recipes, especially as many of us have extra time on our hands at the moment – I just managed to buy two bags of flour – there has been none available in south west England since January, so I feel like tooting a fanfare. No bread flour, so I’ll have to be extra patient with all-purpose. Stay safe.
Hi Jayne, I have made this in my Dutch oven — it works beautifully. 💗
Thanks for the recipe. I’ve NEVER baked bread and want to try this recipe. My question: I have an old Dutch oven from my grandmother that I’ve never used. Do I grease it before putting the bread dough in it? Thanks for your great recipes!
Hi Cynthia, Yes you can spray it with nonstick spray or line the bottom of the pot with parchment paper.
Hi, Jenn. When making it in a Dutch oven, how long would you cover it with the lid? Can’t wait to make this tomorrow! Thank you 😊
Hi Christine, I’d remove the lid for the last 10 minutes of baking. Hope you enjoy it!
Hi Jenn,
I love your recipes, especially this bread! A question: Would incorporating fresh herbs work? I’m growing basil, oregano, and rosemary and am wondering if any or all would be a good addition. Any advice you have would be much appreciated. Thanks so much!
Max
Hi Max, So glad you enjoy the recipes! I do think 1 to 2 tablespoons of finely chopped fresh rosemary would be a wonderful addition to this bread.