Easy No-Knead Artisan Bread (Crispy Crust!)
This Homemade Artisan Bread recipe is simple yet delicious, requiring minimal ingredients and a little patience for perfect results. With just flour, yeast, salt, and water (plus optional flavorings like honey or garlic), you can create a crusty, soft loaf that’s perfect for sandwiches or as a side to any meal.
Ingredients
- 3 ½ cups 440g all-purpose or bread flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ¾ cups 415ml warm water
- Optional: 1 tablespoon honey or sugar for a slightly sweet flavor
- Optional: ½ teaspoon garlic powder or dried herbs for extra taste
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine the flour, salt, and instant yeast. Stir them together to ensure even distribution. Gradually add warm water and mix using a wooden spoon or spatula until a shaggy, sticky dough forms. If using honey, sugar, or additional seasonings, add them in now and mix well.
Step 2: Let It Rest
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours. This slow fermentation process allows the yeast to work its magic, creating rich flavors and developing gluten without kneading. The dough will become bubbly and double in size.
Step 3: Shape the Dough
- After the rise, the dough will be sticky and soft. Lightly flour your hands and a clean surface, then gently shape the dough into a round ball. Avoid overworking it to maintain its airy texture. Let it rest for another 30 minutes while preheating your oven.
Step 4: Preheat the Oven and Dutch Oven
- Preheat your oven to 450°F (230°C). Place a Dutch oven (or any oven-safe pot with a lid) inside to heat for at least 30 minutes. The hot pot will mimic a professional steam-injected oven, helping to create the signature crispy crust.
Step 5: Bake the Bread
- Carefully remove the hot Dutch oven and place a sheet of parchment paper inside. Transfer the dough onto the parchment paper, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for another 10 to 15 minutes, or until the crust turns deep golden brown.
Step 6: Cool and Enjoy
- Once baked, remove the bread from the oven and place it on a wire rack to cool for at least 20 minutes. This allows the steam to escape and prevents the inside from becoming gummy. Slice and enjoy your fresh, homemade artisan bread!
Notes
Use the right flour: Bread flour gives a chewier texture, while all-purpose flour results in a slightly softer loaf.
Hydration matters: A wetter dough creates an airy crumb and crispier crust.
Patience is key: Longer fermentation enhances flavor and texture, so don’t rush the process.
Experiment with flavors: Try adding olives, cheese, nuts, or dried fruit for a unique twist.
Storage tips: Keep the bread at room temperature in a paper bag for up to 3 days or freeze slices for later use.