• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Foodtasia
  • Recipes
  • Subscribe
  • About
menu icon
go to homepage
Homepage link
  • Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breads, quickbreads, rolls, and flatbreads

    Foolproof Artisan No Knead Bread Recipe – Step by Step Tutorial with Video

    April 27, 2020 by Kelly 83 Comments

    The WORLD’S EASIEST Crusty Artisan No Knead Bread with a crispy, rustic crust and a soft chewy interior filled with irresistible air pockets. The perfect, foolproof recipe perfect for beginners and experienced bakers alike. There’s nothing like the smell of freshly baked bread coming from your kitchen.

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe. this recipe!

    Jump to Section

    • The MOST INCREDIBLE No Knead Bread Recipe
    • The EASIEST 5 Minute No Knead Bread recipe EVER
    • Why this recipe works
    • How do you make homemade No Knead Bread?
    • Ingredients in this No Knead Bread recipe
    • How to make No Knead Bread Step by Step
    • For a quicker no knead loaf and flexible rising times
    • Substitutions for a dutch oven
    • Fullproof Artisan No Knead Bread

    The MOST INCREDIBLE No Knead Bread Recipe

    I am blown away by the quality of this artisan no knead loaf. I’m leery of many no knead bread recipes, but this one is a keeper.

    With its irresistibly crusty exterior and its soft, chewy interior so light and full of air pockets – this is truly everything I ever dreamed of in a loaf.

    Perfect for beginners or more experienced bread bakers. I’ve baked my own bread for years, and I still keep coming back to this loaf over and over again. It’s practically foolproof. Even a beginner will have success with this loaf.

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    The EASIEST 5 Minute No Knead Bread recipe EVER

    This No Knead Bread Recipe is ridiculously easy to make.

    • Just 5 minutes of hands on time
    • No knead, no mixer – just give it a couple of stirs with a spoon
    • No shaping it into a loaf – just pour it out and give it a tuck and a push here and there. It will look messy at this point, but this is what will give it that gorgeous, cracked, rugged crust.
    • Flexible rising times - from as quick as 2 hours, to 12-18 hours on the counter, to up to 5 days in the fridge

    Why this recipe works

    • Slow rise – the slow rise of this dough allows you to use less yeast while the complex flavors of the dough develop.
    • Wet dough – a wet dough allows the gluten to develop without kneading and creates bigger air pockets in the loaf.
    • Baking technique – baking the bread in a dutch oven gives a crisp, crackly crust found in artisan loaves. The dutch oven creates a steamy environment which gives a boost to the rise of the bread.

    While it gives the best results, a dutch oven is not needed to make this No Knead Bread! I've given some alternatives down below.

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    How do you make homemade No Knead Bread?

    No Knead bread is simple to make in these easy steps:

    1. Stir the ingredients together in a large mixing bowl
    2. Cover the bowl with plastic and let rest 12-18 hours
    3. Pour the dough onto floured parchment paper and roughly shape into a ball
    4. Preheat the oven and dutch oven to 450° F for 30 minutes
    5. Put the parchment and dough ball into the pan, cover, and bake for about 45 minutes.

    Then pat yourself on the back for making the easiest, most incredible loaf of no knead bread EVER!

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    Ingredients in this No Knead Bread recipe

    Flour – bread flour or all-purpose flour. Bread flour is the best for homemade breads, but all-purpose can also be used if that’s what you have on hand.

    Bread flour has more protein than all-purpose flour which creates higher amounts of gluten. Because of the higher protein level, bread flour is able to absorb more liquid, allowing it to hold its shape and rise upward instead of outward.

     The high amount of gluten in bread flour also creates a more elastic dough, which produces a lighter and chewier loaf, as opposed to a bread that is more dense and crumbly. It also creates bigger air pockets.

    Yeast – Instant yeast can be mixed right in with the flour as shown here.

     If you are using active dry yeast, dissolve the yeast in water first according to the package directions. When it gets bubbly and foamy, mix with the rest of the ingredients.

    Make sure your active dry yeast is fresh. If using active dry yeast, be sure to proof it in water or according to the directions on the package before mixing it with the rest of the ingredients. Active dry yeast is unstable and can be dead, even before the expiry date. It also has a larger grain size and needs direct contact with water to dissolve.  

    How to make No Knead Bread Step by Step

    In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet, dough ball forms. (If you're using active dry yeast, dissolve it in the water first. When it becomes foamy, mix with the rest of the ingredients.)

    mixing the bread dough

    Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.

    appearance of dough after rising

    When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.

    preheat pan

    Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.

    pouring the dough onto the counter. visible gluten and bubbles.

    Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.

    The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.

    formed loaf

    Cover the dough with plastic or a kitchen towel until pan has heated.

    Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.

    unbaked loaf in pan

    I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.

    Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.

    For a quicker no knead loaf and flexible rising times

    • If you’re really in a hurry you can make a quicker no knead loaf by increasing the amount of yeast and using warmer water (about 110° F. Water above 130°F will kill the yeast). Use 2 teaspoons of yeast and let rise for 2 hours before proceeding with the recipe. This will sacrifice some flavor that comes from the long, slow rising.
    • The recipe as written allows a 12-18 hour slow rise at room temperature.
    • For even more flavor development, refrigerate the risen dough for up to 5 days. Allow to sit at room temperature for an hour or so before proceeding with the recipe.
    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    Substitutions for a dutch oven

    A dutch oven is a worthwhile investment for the easy and quality loaves that you will want to bake again and again. I use a 5.5 quart Lodge dutch oven that I picked up at Walmart for about $40. You can also find the 6 quart Lodge here and a less expensive one here.

    No dutch oven? No problem. While using a dutch oven is ideal, here are some ways you can bake this no knead bread without a dutch oven:

    • Any oven safe pot or pan with a tight fitting lid that can be heated up to 450° F.
    • A covered metal pot
    • If your lid has a plastic handle, cover the top with aluminum foil.
    • An oven safe covered casserole dish
    • In a baking pan with a pan of water on the bottom rack to create steam.
    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

    Fullproof Artisan No Knead Bread


    ★★★★★

    5 from 52 reviews

    • Author: Kelly
    • Total Time: 12 hours 50 minutes
    • Yield: 9 slices 1x
    Print Recipe
    Pin Recipe

    Description

    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe!


    Ingredients

    Scale
    • 3 cups (425g) flour, bread or all-purpose
    • ½ teaspoon instant or active dry yeast*
    • 2 teaspoons salt
    • 1 ½ cups (340g) room temperature water

    Instructions

    1. In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet dough ball forms.
    2. Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.
    3. When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.
    4. Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.
    5. Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.
    6. The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.
    7. Cover the dough with plastic or a kitchen towel until pan has heated.
    8. Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.
    9. I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.
    10. Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.
    11. Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.
    12. Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.
    13. Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.

    Notes

    Bread flour creates a chewier loaf with larger air pockets that rise upwards instead of outwards.

    Instant yeast can be mixed right in with the flour as shown here.

    If you are using active dry yeast, dissolve the yeast in water first according to the package directions. When it gets bubbly and foamy, mix with the rest of the ingredients.

    Dough can be refrigerated after rising for up to 5 days to develop more flavor. Let sit at room temperature for an hour before proceeding with recipe.

    Bread stays fresh for about 2 days. After that, I slice it and keep it in a ziplock bag in the freezer for up to 3 months.

    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Category: bread, Side Dish
    • Cuisine: American

    Nutrition

    • Calories: 152

    Keywords: artisan, baking, bread, no knead

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Enjoy, friends!

    Follow me on INSTAGRAM and PINTEREST for all the latest content and recipes!

    Subscribe to FOODTASIA’S NEWSLETTER to receive fresh recipes straight to your inbox.

    You might also like:

    Afghani bolani potato stuffed bread
    Afghan Bolani
    This simply irresistible Chocolate Chip Banana Bread is the best I’ve ever had. It’s light and fluffy, perfectly moist, and full of banana flavor. #bananabread #banana #loaf #quickbread #breakfast #chocolate #chocolatechip #brunch #easy #quick #recipe
    Chocolate Chip Banana Bread
    strawberry scones
    Strawberries and Cream Scones
    The Best Ever Double Glazed Lemon Zucchini Bread is light, tender, and ultra-moist. Two glazes for a burst of sweet lemon flavor! #zucchini #bread #best #easy #quick #recipe #lemon #moist #withbutter
    Double Glazed Lemon Zucchini Bread
    This Cranberry Orange Walnut Bread is bursting with fresh cranberries, orange juice and zest, and roasted walnuts. Topped with a bright and citrusy orange and walnut glaze, it’s the perfect treat for the holiday season! #cranberry #cranberrybread #cranberryrecipe #cranberryorange #recipes #holidayrecipes
    Cranberry Orange Walnut Bread
    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.
    The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.
    « Favorite Carrot Cake
    Classic Lasagna Recipe (VIDEO) »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rhiannon H

      April 27, 2020 at 2:16 pm

      Hi.
      I look forward to giving your artisan bread recipe a try. Your recipe reads easy to follow and the pictures are drool-worthy. I wanted to know if you can recommend how much of the following ingredients you would add to this recipe if you were to make a Lemon-Mint White Chocolate bread....lemon zest, dry mint, white chocolate.

      Thank you for any suggestions, if you can help with this.

      ★★★★★

      Reply
      • Kelly

        April 29, 2020 at 3:58 pm

        OH my goodness, that sounds wonderful! I would probably make several loaves and see which I liked best. I might start with less, then increase if I felt it could use a little more. I might start with a tablespoon of lemon zest, 1 teaspoon of dried mint, and a cup of white chocolate. That's a really fabulous flavor combination! Thanks so much, Rhiannon!

        Reply
    2. Marissa

      April 27, 2020 at 5:16 pm

      What a spectacular loaf, Kelly! Thank you for all of your tips / tricks + video to get it just right.

      ★★★★★

      Reply
      • Kelly

        April 30, 2020 at 11:43 am

        I just love this loaf, Marissa! So easy and so delicious! Thanks so much!

        Reply
    3. Cookie Monster

      April 27, 2020 at 5:32 pm

      That's the easiest bread making recipe ever. I am sure the bread taste as good as it looks

      ★★★★★

      Reply
      • Kelly

        April 29, 2020 at 3:58 pm

        Thanks so much, Cookie Monster!

        Reply
    4. Valentina

      April 27, 2020 at 11:19 pm

      Simply brilliant! I'm sending this to a handful of friends who've just started baking breads. Some have been having trouble, and I know this one will be perfect! Hope you are well! 🙂 ~Valentina

      ★★★★★

      Reply
      • Kelly

        April 30, 2020 at 11:42 am

        This one is foolproof! It's amazing! Thanks so much, Valentina!

        Reply
    5. angiesrecipes

      April 28, 2020 at 12:17 am

      Both crust and crumb are simply perfect! Thumbs up for you, Kelly.

      Reply
      • Kelly

        April 30, 2020 at 11:42 am

        I love the rustic crust and all the airy holes inside. Plus it's wonderfully chewy. Thanks so much, Angie!

        Reply
    6. Alex

      April 28, 2020 at 1:48 am

      I love how simple this is - and so delicious! Homemade bread is one of my favourite things.

      ★★★★★

      Reply
      • Kelly

        April 30, 2020 at 11:41 am

        Fresh homemade bread warm from the oven, spread with butter is definitely my all time favorite! Thanks so much, Alex!

        Reply
    7. priya

      April 29, 2020 at 10:55 am

      This no knead bread is perfect for a beginner like me to start off. SAved this recipe and I will let you know How it turns for us.

      ★★★★★

      Reply
      • Kelly

        April 30, 2020 at 11:39 am

        It's easy enough for a beginner and even an experienced baker will love how delicious it is. Win-win! Thanks so much, Priya!

        Reply
    8. John / Kitchen Riffs

      April 29, 2020 at 11:22 am

      Love how easy no-knead bread is! And it tastes wonderful. Really nice, detailed recipe -- thanks.

      Reply
      • Kelly

        April 30, 2020 at 11:38 am

        It's definitely easy, John. But the real reason I make it is because it's so amazingly delicious! Thanks so much!

        Reply
    9. Susan

      April 29, 2020 at 5:08 pm

      That's a beautiful loaf, Kelly! It's been too long since I've made a no-knead bread so thanks so much for the delicious reminder.

      Reply
      • Kelly

        April 30, 2020 at 11:34 am

        I'm so addicted to it! I've completely stopped buying bread from the market. Thanks so much, Susan!

        Reply
    10. Katherine | Love In My Oven

      April 30, 2020 at 10:40 pm

      Your photos are fantastic, Kelly! I've been making no knead bread for a while too, it's so low-maintenance. Those big air pockets in your bread are swoon-worthy!! Just pass me a giant warm slice, and a pat of butter and I'm a very happy girl!

      ★★★★★

      Reply
      • Kelly

        May 01, 2020 at 12:43 pm

        I can't think of any food that makes me happier! Thanks so much, Katherine!

        Reply
    11. Kim Lange

      May 01, 2020 at 7:00 am

      This bread is mouth-watering gorgeous! This is perfect to give a loaf to your neighbors or family with some jellies or with some cheeses. Pinned for later!

      ★★★★★

      Reply
      • Kelly

        May 01, 2020 at 12:42 pm

        Those would be very happy neighbors indeed! Thanks so much, Kim!

        Reply
    12. Haylie / Our Balanced Bowl

      May 01, 2020 at 9:38 am

      Kelly, I love how informative all of your posts are! You truly make sure and hit every single item! I love it. I want some of this bread right now with a lot of butter. YUM!

      ★★★★★

      Reply
      • Kelly

        May 01, 2020 at 12:42 pm

        There's something so basic, almost primal, about freshly baked, homemade bread. I enjoy it more than any other food on the planet. Thanks so much, Haylie!

        Reply
    13. David Scott Allen

      May 01, 2020 at 11:03 am

      On a daily basis, I wonder how on earth I would survive this pandemic if we didn’t have no need bread recipes. I love your use of parchment to lower the dough into the pan. I will definitely try that as I often get misshapen loaves from plopping it down, while trying not to burn myself on the pan. Your loaf looks absolutely beautiful!

      Reply
      • Kelly

        May 01, 2020 at 12:39 pm

        David, I've been making tons of this bread. One good thing about it is that it uses so little yeast which can be tricky to find these days. Thanks so much!

        Reply
    14. 2pots2cook

      May 01, 2020 at 12:40 pm

      So inviting and beautifully explained ! Thank you dear ! Pinned !

      ★★★★★

      Reply
      • Kelly

        May 01, 2020 at 12:44 pm

        Thanks so much, Davorka!

        Reply
    15. David @ Spiced

      May 01, 2020 at 1:46 pm

      Holy cow, what a gorgeous loaf of bread, Kelly! I absolutely love baking bread, and we've been on the sourdough kick here lately. However, for my next loaf, I'm totally making this one. It looks so rustic...and those air pockets! Oh man, I see many wonderful times ahead with a chunk of this bread in my hand. Haha!

      ★★★★★

      Reply
      • Kelly

        May 01, 2020 at 3:13 pm

        It's so cool that so many people are making bread now, isn't it? Thanks so much, David!

        Reply
    16. All That I'm Eating

      May 02, 2020 at 4:57 am

      What a brilliant bread recipe! Perfect for busy lives too as you can mix it one day and bake it the next.

      Reply
      • Kelly

        May 08, 2020 at 2:27 pm

        It's so easy and so good! Thanks so much, Caroline!

        Reply
    17. Kathy @ Beyond the Chicken Coop

      May 02, 2020 at 10:47 am

      I love everything about this bread! The crust, the texture, the holes, and how easy it is to make! This is a perfely delicious loaf of bread!

      ★★★★★

      Reply
      • Kelly

        May 08, 2020 at 2:26 pm

        We love it! Thanks so much, Kathy!

        Reply
    18. Ron

      May 02, 2020 at 12:52 pm

      Well done Kelly! I love cooking bread in our dutch oven as it produces such good results. Thanks for sharing.

      ★★★★★

      Reply
      • Kelly

        May 08, 2020 at 2:26 pm

        The dutch oven is definitely a worthwhile investment for the quality breads it makes. Thanks so much, Ron!

        Reply
    19. Liz

      May 02, 2020 at 8:33 pm

      I made this bread first 10 years ago and have made it twice so far this year! So darn easy, isn't it??? Yours looks cookbook worthy and I bet it tasted terrific, too! Stay well, my friend!

      ★★★★★

      Reply
      • Kelly

        May 08, 2020 at 2:25 pm

        We can't stop making it, it's so good! Thanks so much, Liz!

        Reply
    20. Cheyanne @ No Spoon Necessary

      May 03, 2020 at 4:47 pm

      Eeeee!! This loaf looks absolutely PERFECT!!! There really is nothing better than the smell of freshly baked bread... and don't even get me started on the taste! I'm literally drooling over this loaf! I love that crust and that fluffy, airy interior! I can't wait to make this! Pinned!

      ★★★★★

      Reply
      • Kelly

        May 08, 2020 at 2:24 pm

        It's wonderful! Thanks so much, Chey!

        Reply
    21. Mary Ann | The Beach House Kitchen

      May 04, 2020 at 1:35 pm

      Great post Kelly! Thanks so much for sharing all the important info! I want to reach into my screen and grab a slice!

      ★★★★★

      Reply
      • Kelly

        May 08, 2020 at 2:23 pm

        Thanks so much, Mary Ann!

        Reply
    22. marcie

      May 04, 2020 at 5:06 pm

      I've been making no knead bread too and absolutely love how easy it is! Your bread is absolute perfection Kelly!

      ★★★★★

      Reply
      • Kelly

        May 08, 2020 at 2:23 pm

        It's wonderful! Thanks so much, Marcie!

        Reply
    23. Gracie

      May 04, 2020 at 11:46 pm

      I have a 2.8 qt Dutch oven. Is this too small to make this bread?

      Reply
      • Kelly

        May 08, 2020 at 2:21 pm

        I haven't tried it in a smaller pan. It might depend on how wide the pan is on the bottom. I'm guessing it would rise more upwards instead of outwards if it was narrower on the bottom than the 6 quart pan. Do let me know how it turns out if you try it.

        Reply
    24. Raymund

      May 05, 2020 at 3:54 pm

      For a no knead bread, that looks fantastic. Keeping this recipe

      ★★★★★

      Reply
      • Kelly

        May 08, 2020 at 2:18 pm

        I'm leary of most no knead breads as I've had a number of them that were unedible and went straight to bread crumbs. This one is excellent! Thanks so much, Raymund!

        Reply
    25. Emily

      May 15, 2020 at 3:05 pm

      I am fresh out of parchment paper, is it absolutely necessary??

      Reply
      • Kelly

        May 18, 2020 at 2:58 pm

        Hi Emily, It helps get the loaf in and out of the pan, but it's not absolutely necessary.

        Reply
    26. Bonita Read

      May 28, 2020 at 6:53 am

      Made this no knead bread and WOW.. what a winner.. easy and delicious!! thank you. I am thinking of adding cut of pitted olives cut in half to the dough next time for and olive bread variation and a bit more flavour 🙂

      Reply
      • Bonita

        May 28, 2020 at 6:55 am

        I meant to type 'cut up pitted black olives..."

        ★★★★★

        Reply
      • Kelly

        June 20, 2020 at 8:38 pm

        Thanks so much, Bonita! I'm so happy you liked it! The black olive addition sounds wonderful!

        Reply
    27. Andrea

      May 30, 2020 at 2:52 pm

      Dear Kelly, I absolutely have to try this recipe as soon as possible. Your No-Knead-Bread looks incredible. Love the easy recipe, the wonderful step-by-step pictures, your explanations and your alternatives...I have a lovely Dutch oven and your trick about lowering the unbaked loaf into the pre-heated pot is priceless. I cannot wait to give your recipe a try!
      Stay safe and well, my friend!
      Andrea

      Reply
      • Kelly

        June 20, 2020 at 4:31 pm

        It's so good and so easy! Thanks so much, Andrea!

        Reply
    28. Theresa

      August 06, 2020 at 1:08 pm

      Hi, when do I put my dough into the fridge if I will bake it the next day? (Put after 12 - 18 hours for the first proofing) ? How much water do I need to dissolve my active dry yeast in your recipe? Thank you in advance for your advice.

      ★★★★★

      Reply
      • Kelly

        August 06, 2020 at 1:16 pm

        Hi Theresa! I put it in after the first proofing. I also just use the full amount of water to dissolve the active dry yeast.

        Reply
    29. Julia lee

      August 12, 2020 at 12:45 am

      Hi, I would like to double the recipe. As I don’t have a bigger Dutch oven, can I put the two dough in separate pots (one small Dutch oven and one normal pot) and cook in oven same time as I have a big oven ? Thanks. Julia

      Reply
      • Kelly

        August 12, 2020 at 9:25 am

        Hi Julia! Yes that should work!

        Reply
    30. Kaelyn Denney

      September 07, 2020 at 10:32 am

      So yummy!! It's just as easy as it looks. 🙂

      ★★★★★

      Reply
      • Kelly

        September 10, 2020 at 6:58 pm

        Thanks so much, Kaelyn! So happy you liked it!

        Reply
    31. Angela

      September 24, 2020 at 6:18 pm

      This is PHENOMENAL! So easy & YUMMY! I don't want to mess with perfection (your recipe), however I use to buy a rosemary/olive oil artisan bread that I really liked. Have you tried different herbs or would you have a recommendation of measurements to add rosemary? Thank you, btw your website & recipes are fantastic!

      ★★★★★

      Reply
      • Kelly

        September 30, 2020 at 3:12 pm

        Aww, thanks so much, Angela! Rosemary would be wonderful in this bread! I'd try a tablespoon of finely chopped fresh rosemary for the first loaf, then you can adjust from there.

        Reply
    32. Deborah

      October 01, 2020 at 8:53 am

      What are you dipping the bread into in this recipe. soup or stew and can I get the recipe? Looks delicious!

      Reply
      • Kelly

        October 08, 2020 at 8:21 pm

        Hi Deborah! I'm dipping into my Moroccan Harira soup. You can get the recipe here: https://foodtasia.com/harira-moroccan-lamb-legume-soup/ Thanks so much!

        Reply
    33. Debbie

      October 01, 2020 at 9:17 am

      What is the soup or stew you are dipping the bread in? Looks great!

      Reply
      • Kelly

        October 08, 2020 at 8:20 pm

        Hi Debbie! It's my Moroccan Harira. You can find it here: https://foodtasia.com/harira-moroccan-lamb-legume-soup/ Thanks so much!

        Reply
    34. Brendan

      October 11, 2020 at 10:47 am

      I put molasses in with your recipeTaste great

      Reply
      • Kelly

        October 13, 2020 at 2:43 pm

        Sounds great, Brendan! Thank you!

        Reply
    35. Dave

      January 26, 2021 at 11:46 am

      Kelly, super easy and I'm so glad I found it -- want to try the 5 day method this time. Do you let rise for 12-18, then put in fridge?

      ★★★★★

      Reply
      • Kelly

        January 30, 2021 at 1:03 pm

        Hi Dave, yes, let it rise for 12-18 hours and then refrigerate for up to 5 days. So happy you liked it!

        Reply
    36. Kathy Holbrook

      April 26, 2021 at 4:23 pm

      This bread recipe is the best I have ever made. It is very easy and foolpooof!!! Love it!!

      Reply
      • Kelly

        April 27, 2021 at 3:34 pm

        So happy you liked it! Thanks so much, Kathy!

        Reply
    37. Sandy

      October 02, 2022 at 4:47 pm

      OH MY GOODNESS!!! Best easiest Artesian Bread. Going to try leaving dough in fridge to fermentation of an even better flavor. Thank you for sharing.

      ★★★★★

      Reply
      • Kelly

        October 04, 2022 at 10:46 pm

        So happy you liked it, Sandy! Thanks so much!

        Reply
    38. Sharon

      October 22, 2022 at 8:09 am

      Just made this artisan bread. Recipe was so easy and OMG good!!! Wow! Thank you for sharing!

      ★★★★★

      Reply
      • Kelly

        October 23, 2022 at 3:46 pm

        So happy you liked it, Sharon! Thanks so much!

        Reply
    39. Chris

      October 23, 2022 at 9:59 am

      I have made this dough twice so far. 1st I let it rise for 16 hrs and no air pockets like I see the the pictures. The 2nd time I let it rise 15 hrs and I added a little more water Because the dough didn’t seem “sticky” enough. I also added a second picket of rapid yeast hopping for big air pockets. The outside was crispy the inside was done and the bread taste fine but still no big air pockets. Oh one last thing I did use a Dutch oven both times, 30 minutes at 450 with the lid on and 15 minutes with the lid off at 450.
      So how do I get those big air pockets ?
      Thanks in advance for your help
      Chris

      ★★★★

      Reply
      • Kelly

        October 23, 2022 at 4:02 pm

        Hi Chris,
        I've never had the bread not turn out with big holes in it. The only suggestions I can think of are being sure the yeast is fresh and handling the dough gently. If your kitchen is cold, you could find a warmer place for it to rise, like inside of the oven.

        Reply
    40. Neil Y

      February 12, 2023 at 8:41 am

      I tried this recipe with all-purpose flour & we thought it was fantastic! I have a batch rising now that was done with bread flour & will let it in the fridge for several days. My dough didn't turn out what I would consider wet, though.

      ★★★★★

      Reply
      • Kelly

        February 14, 2023 at 10:25 pm

        So happy you liked it, Neil! Thanks so much!

        Reply
    41. Lucy

      May 08, 2023 at 7:41 pm

      I made the fullproof artisan no knead bread twice. Both times it came out good, but the second time it was simply delicious. I think it helped by kneading it for 3-5 minutes while I gently turned the dough into a ball. I think that by doing this I managed to create bigger air pockets. Thank you so much for this recipe. Looking forward to making your chocolate chip banana bread recipe

      ★★★★★

      Reply
      • Kelly

        June 01, 2023 at 4:40 pm

        So happy you liked it, Lucy!

        Reply

    Primary Sidebar

    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

    Subscribe to my mailing list

    Popular Posts

    • dish with kung pao beef
      Quick and Easy Kung Pao Beef - Better than Takeout!
    • pumpkin fudge squares stacked on a plate
      Easy Pumpkin Fudge Recipe (Video)
    • bowl of fresh pico de gallo
      Easy, Homemade Pico de Gallo Recipe (Fresh Tomato Salsa)
    • pan of steak nachos
      Carne Asada Nachos Recipe - The Ultimate Steak Nachos!
    • piece of chocolate lasagna with a bite taken out
      Chocolate Lasagna (Quick and Easy No-Bake Dessert) + Video
    • glasses of mangonada
      Best Mangonada Recipe (Chamoyada, Chamango) (Video)

    30 Minute Recipes

    • Pittsburgh Chicken Salad
      Pittsburgh Salad (Pittsburgh Chicken Salad)
    • pan of hunan beef
      Hunan Beef - Better than Takeout!
    • pan with Chicken Florentine
      Easy Chicken Florentine
    • a dish of Hunan chicken with rice and chopsticks
      Easy Hunan Chicken – Better than Takeout! (with VIDEO)
    • Lemon Pepper Salmon – Easy Grilled Salmon Recipe
    • plate of chicken flautas on a bed of lettuce topped with avocado crema, sour cream, and pico de gallo
      Easy Chicken Flautas Recipe

    Footer


    as featured in

    buzzfeed logo
    greatest logo
    yummly logo
    huffpo logo
    foodista logo
    taste of home

    Privacy Policy About Subscribe

    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023

    As an Amazon Associate I earn from qualifying purchases.