Here’s a super simple, rustic no-knead bread recipe — crusty on the outside, soft and chewy on the inside. Perfect for beginners and only a few ingredients!
🍞 No-Knead Artisan Bread (Overnight Method)
🧾 Ingredients:
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3 cups (375g) all-purpose or bread flour
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2 tsp salt
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½ tsp active dry yeast or instant yeast
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1 ½ cups (355ml) warm water (not hot — about 100°F / 38°C)
🥣 Instructions:
1. Mix the Dough
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In a large bowl, whisk together flour, salt, and yeast.
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Pour in warm water and stir until a sticky dough forms.
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Cover the bowl tightly with plastic wrap or a lid.
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Let sit at room temperature for 12 to 18 hours (overnight is ideal).
2. Shape the Dough
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After the long rise, dough will be very bubbly and sticky — that’s good!
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Lightly flour your counter and hands, and turn the dough out.
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Gently fold it over a few times into a rough ball shape.
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Let it rest for 30–45 minutes (cover with a towel while resting).
3. Preheat Oven & Dutch Oven
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Place a Dutch oven (or heavy pot with lid) in your oven and preheat to 450°F (230°C) for at least 30 minutes.
4. Bake
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Carefully remove the hot pot from the oven.
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Place a piece of parchment paper under the dough and gently drop the dough (with parchment) into the pot.
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Cover with lid and bake for 30 minutes.
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Remove lid and bake 10–15 more minutes to get a golden, crusty top.
5. Cool
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Let the bread cool on a wire rack for at least 30 minutes before slicing.
📝 Tips:
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No Dutch oven? Use any oven-safe pot with a lid, or bake uncovered with a pan of water in the oven for steam.
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Want to bake same day? Let dough rise 4–5 hours, then proceed — texture may be slightly less chewy, but still great.
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Add mix-ins like chopped rosemary, garlic, olives, or cheese before the first rise for flavor variations.
