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No-Knead Artisan Bread
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5 from 3 votes

No Knead Artisan Bread

This crusty, No Knead Artisan Bread is so easy to make with no kneading required. Toasted and buttered it's irresistible!
Course Side Dish
Cuisine American
Keyword artisan bread, copycat sourdough, homemade bread, no knead bread, roasted garlic, Sourdough
Prep Time 5 minutes
Cook Time 55 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 1 loaf
Author Sheryl


  • Dutch Oven with lid


  • 3 C bread flour or plain, all purpose flour (450 g)
  • 1 Tbsp granulated sugar
  • 2 tsp rapid rise, instant or dried yeast
  • 1.5 tsp salt
  • 1.5 C warm water - 105-115 degrees F 375 ml
  • 1 Tbsp olive oil 15 ml


  • 2 head garlic, roasted


  • Combine the water and sugar in a large bowl. Sprinkle yeast on top. Allow 2-3 minutes for yeast to react with warm water and froth on top. If it does not react, then toss the yeast and start with new, fresh yeast.
  • Add the flour, salt, olive oil, and optional roasted garlic. Mix by hand or with your mixer dough hook just until combined.
  • Cover the bowl with a light layer of plastic wrap and allow to sit in a warm, draft-free place for 2-3 hours or until doubled in size. Dough will be bubbly on top with some holes, and wobbly when shaken slightly.
  • Place a large Dutch oven or heavy pot in the oven with an oven-safe lid. Preheat oven to 450 degrees F, 25-30 minutes before baking.
  • Flour a flat surface with 2 Tbsp flour and dump the dough onto the surface. Sprinkle flour on top of the surface of the dough. Fold the dough over on itself like a letter. Then flip it over and form a rough, round shape.
  • Measure some parchment paper for the pot that's in the oven. Put the paper, smooth side up, next to the dough you just formed. Carefully lift the dough ball, after forming, onto the middle of the parchment.
  • Moving quickly, remove the Dutch oven from the oven with oven mitts. Remove the lid. Use both hands to lift the parchment paper from each side and set the parchment (with the dough on it) in the pot.
  • Using oven mitts, place the lid on the Dutch oven and place the pot in the oven. Bake for 30 minutes at 450 degrees F.
  • Using oven mitts, remove the lid and bake for an additional 25 minutes, or until loaf has lightly browned and the outside has a crusty exterior.
  • Using oven mitts, remove the pot from the oven and allow to cool before removing the bread and slicing to enjoy.


Bread flour is strongly suggested for a softer, fluffier bread. However, I have used all purpose flour with great results, too. Make sure you spoon the flour into your measuring cup and level off the top for accurate measuring (or, use a scale to measure exact weights).