Ultimate No-Knead Artisan Yeast Bread

A beginner-friendly, low-effort recipe for a round boule that relies on a long, passive fermentation to develop gluten and flavor, resulting in a crispy crust and soft crumb.

Equipment

• Heavy 5- to 7-quart Dutch Oven
• Mixing Bowl
• Spatula
• Parchment Paper
• Plastic Wrap or Beeswax Wrap
• Wire Cooling Rack

Ingredients

• 3 1/2 cups (450g) All-Purpose Flour or Bread Flour
• 1/4 teaspoon (1g) Instant Yeast or Active Dry Yeast
• 1 1/2 teaspoons (9g) Fine Sea Salt or Kosher Salt
• 1 5/8 cups (390ml) Lukewarm Water (approx. 70°F–80°F / 21°C–27°C)

Instructions

1. In a large glass or ceramic mixing bowl, whisk together the flour, salt, and dry yeast until evenly distributed. Pour in the lukewarm water. Using a wooden spoon or sturdy spatula, stir until a wet, sticky, shaggy dough forms with no dry flour pockets remaining. Do not knead or overmix.
2. Cover the bowl tightly with plastic wrap or an airtight lid. Place the bowl in a draft-free room kept around 68°F–72°F (20°C–22°C). Allow the dough to rest undisturbed for 12 to 18 hours until it doubles in size, bubbles across the surface, and carries a pleasant fermented aroma.
3. Lightly dust a work surface and your hands with flour. Scrape the wet dough out of the bowl in one piece. Gently fold the edges toward the center 2–4 times to form a rough ball (boule). Transfer the shaped dough seam-side down onto a sheet of parchment paper. Dust the top lightly with flour, cover loosely with a clean kitchen towel, and let proof for 1 to 2 hours until puffy.
4. Position a rack in the lower third of your oven. Place your Dutch Oven inside with the lid on. Preheat the oven to 450°F (230°C) for at least 30 minutes.
5. Carefully remove the hot Dutch Oven from the oven using heavy heat-resistant mitts. Remove the lid. Lift the dough by grabbing the parchment paper corners and gently lower both paper and dough directly into the Dutch Oven. Replace the lid immediately.
6. Bake at 450°F (230°C) for 30 minutes with the lid on. Remove the lid and bake uncovered for 15 minutes longer until the crust turns deep golden brown.
7. Transfer the loaf out of the Dutch Oven onto a wire cooling rack using the parchment paper. Allow the bread to cool completely for at least 1 hour before slicing.

Notes

Shelf Life: 3 days at room temperature; 3 months frozen. Storage: Store unsliced loaf cut-side down on a wooden board or in a paper bag at room temperature. For freezing, pre-slice and store in an airtight bag with parchment dividers; toast directly from frozen. Slicing too early traps steam and makes the crumb gummy.

Nutrition

Calories: 160 kcal · Total Fat: 0.5 g · Saturated Fat: 0.1 g · Trans Fat: 0 g · Sodium: 350 mg · Total Carbohydrate: 33 g · Dietary Fiber: 1.5 g · Total Sugars: 0.5 g · Protein: 5 g · Iron: 2 mg