No-Knead Artisan Bread | Easy Dutch Oven Bread

Slices of no-knead artisan bread sitting in front of the rest of the loaf on a wooden cutting board.

4.24 from 335 votes

No-Knead Artisan Bread | Easy Dutch Oven Bread

Make bakery-style no knead artisan bread at home with just 4 ingredients and no mixer needed! This easy Dutch oven bread has a crispy crust, chewy crumb, and incredible flavor. Perfect for beginners, soups, sandwiches, and everyday homemade bread baking.

Prep Time5

Cook Time45

Total Time50

Course: bread

Cuisine: American

Keyword: Artisan bread, Bread recipe, no-knead artisan bread, no-knead bread

Servings: servings

Calories: 93kcal

Author: Melissa Norris

Cost: Varies

Equipment

Cast Iron Dutch Oven Follow the instructions in the recipe tips if you do not have a Dutch oven.
Mixing Bowl
Spoon
Measuring Cups and Spoons
Clean Tea Towel
Optional Accessories These tools are not necessary, but fun to use: banneton dough proofing bowl, wooden bench knife, a wooden dough scraper, and a bread lame

Ingredients

3 cups water lukewarm (about 120 degrees)
1 1/2 Tablespoons yeast
1 1/2 Tablespoons salt kosher or coarse sea salt is best
1 1/2 Tablespoons apple cider vinegar
6 1/2 cups flour unsifted, all-purpose or bread flour (see notes for whole wheat)

US Customary - Metric

Instructions

In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy.
Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated. Dough will be slightly wet.
Cover your dough with a tea towel and set it on top of the fridge (or a draft free warm place) to rise for about 2 to 3 hours, or until the dough has at least doubled in size.
Cover dough (make sure it can still breathe, don't seal completely) and place in fridge for 8 hours.
Take 1/2 of the dough (or 1/3 for a smaller loaf) out of the bowl, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
Preheat oven to 450°F with cast iron Dutch oven inside.
Remove dutch oven from stove and carefully place one loaf into Dutch oven. Cover with the lid and bake for 25 minutes, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)

Video

Notes

Recipe Tips:

If dough feels too sticky to handle, dust lightly with flour. A wetter dough creates the best artisan texture, so resist the urge to add too much flour.
Long fermentation builds flavor naturally. For extra flavor, refrigerate the dough after the first rise for up to 3 days.
Preheating the Dutch oven creates steam for that crisp crust.
If you don’t have a Dutch oven, you can use a cookie sheet for your bread (parchment paper is still helpful), and place a metal broiling pan on the lowest rack in the oven. Preheat both pans to 450°F. Put your loaf in the oven, then quickly pour a cup of HOT water into the broiler pan and shut the oven. Bake for 45 minutes.
Use parchment paper for easy transfer.
Try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you’ll end up with a gummy center that will seem underbaked.
If you’re not a fan of the crispy, crunchy crust, you can immediately brush your loaf with butter as soon as it comes out of the oven. This will soften the crust just a bit, making it less crunchy.

Serving Suggestions:

This no-knead artisan bread is delicious served with:

Butter and no-pectin strawberry jam
This homemade peanut butter recipe
Cream of broccoli soup with cheese or old-fashioned beef stew
Garlic-infused olive oil and balsamic vinegar
Sandwiches and paninis
The best avocado toast
French toast
Eggs and breakfast sausage
Cheese boards and charcuterie
This hot spinach and artichoke dip recipe

Storage Instructions:

This no-knead artisan bread is best enjoyed fresh, but it stores well if you have leftovers. Keep the loaf at room temperature in a linen bread bag, wrapped in a clean kitchen towel, or loosely covered on the counter for up to 2 days. This helps preserve the crust while keeping the inside soft.

I don’t recommend storing bread in the refrigerator, as it tends to dry out much faster and lose its fresh texture.

For longer storage, slice the loaf first, then place it in an airtight freezer-safe bag or container and freeze for up to 3 months. When you're ready to enjoy it, thaw slices at room temperature or pop them straight into the toaster.

Check out how to store homemade bread for a complete guide to keeping it fresher longer.

Nutrition