No-Knead Artisan Bread

Easy no knead homemade bakery style artisan bread. 4 simple ingredients, dutch oven and time — this recipe is fool proof! Crispy crust and airy spongey inside!

Crispy Crust

First, I hope everyone is safe and healthy. Two, no better time than now to get better at baking. I have been on a total bread making kick. I am getting a lot of use out of the Chrissy Teigen dutch oven I picked up from Target couple months ago! I have been making homemade bread at least once a week. I have been trying to ration my active dry yeast but once that is done, I am going to have to start making sourdough bread because active dry yeast is sold out everywhere!

Airy Spongey Inside

This recipe requires no over night rise. All you need is warm/ hot water and that is going to help speed up the process. The way I have been making the bread is before I start work, I will assemble everything and then just set the dough in a warm place covered until I am done with work — around 6pm. So that is about a 11 -12 hour rise. I have also made this recipe with only a 3-5 hour rise. The huge difference is the the longer it has time to rise, the flavor of the bread develops and the dough produces more gas hence bubbles/ air pockets and that gives a sour dough-like looking bread.

Avoid Kneading the Bread

The reason why you do not want to knead the bread is because it will yield a sponge-like airy texture. If you want air pockets throughout the bread, you do want to over knead the dough at all. I would avoid kneading the dough completely. So mix all the ingredients together just until everything is incorporated and then leave it alone to rise. This recipe is more of a sticky/ wet consistency so do not be alarmed if it is very sticky.

If you do not have olives or just do not like it, you can make it with roasted garlic, rosemary, raisins or pumpkin seeds. Make this bread your own!!

Full recipe is below — Enjoy!

Print Recipe

Artisan Bread

Prep Time

5 minutes

Cook Time

1 hour

Passive Time

5-11 hours

Servings

Bread ( 5 servings)

Ingredients

No-Knead Artisan Bread

• 1 &1/2 cups warm water (100 F to 115 F)
• 2 &1/2 cups organic bread flour ( or all purpose flour)
• 1/2 cup organic whole wheat flour (or additional bread flour)
• 1 teaspoon salt
• 2 teaspoons dried, instant or rapid rise yeast
• 1/2 teaspoon sugar or honey

Rosemary Garlic Olive Loaf

• 2 springs fresh rosemary optional
• 1/4 cup pitted black olives ( I used black olives that were marinated in olive oil)
• 6 sliced garlics ( I marinate the garlic in olive oil)

Prep Time 5 minutes Cook Time 1 hour Passive Time 5-11 hours Servings Bread ( 5 servings) Ingredients No-Knead Artisan Bread 1 &1/2 cups warm water (100 F to 115 F) 2 &1/2 cups organic bread flour ( or all purpose flour) 1/2 cup organic whole wheat flour (or additional bread flour) 1 teaspoon salt 2 teaspoons dried, instant or rapid rise yeast 1/2 teaspoon sugar or honey Rosemary Garlic Olive Loaf 2 springs fresh rosemary optional 1/4 cup pitted black olives ( I used black olives that were marinated in olive oil) 6 sliced garlics ( I marinate the garlic in olive oil)

Instructions

1. In a cup or small bowl, add the warm water, honey or sugar, active dry yeast and set aside for a couple of minutes or until the top gets foamy.
2. In a large bowl, add the flour, salt and mix. Then add the yeast mixture and mix. Lastly, add the warm / hot water and stir until everything is incorporated. The dough is supposed to be sticky and wet. Cover the bowl and set aside in a warm place to rise for 5-11 hours.
3. Once the dough has risen ( doubled in size), transfer the dough to a clean floured surface. Since the dough is sticky, be generous with the flour. Note: When transferring the dough be gentle you do not want deflate all the air pockets. Place some of the black olives on the dough spreading it evenly. Using a bench scraper or your clean hand, fold each corner to the center and you can add additional black olives and fold again. Try not to over fold, you want to try and preserve the air pockets and fold just until you form your desired shape. Sprinkle some flour over the top of the dough.
4. Place the dough in a bowl with some parchment paper and set aside for about 30 minutes to 1 hour.
5. Preheat oven 450 F. Place the dutch oven in the oven for about 30 minutes. Once the dough has proofed a second time, you can score the dough with a sharp knife or blade and place the dough in the dutch oven with the parchment paper and bake for 30 minutes with the lid on.
6. After 30 minutes, check on the bread and once it looks golden, remove the lid and allow the bread to bake for another 30 minutes or until crispy and gets a deep golden color on the outside. I like my bread to be extra crispy on the outside.
7. Set the dough on a cooling rack for 30 minutes to cool completely. Do not be tempted to cut the dough before it cools because it's still baking in the inside.
8. Very easy to make and of course, try out different flavors like roasted garlic, rosemary, raisins or pumpkin seeds. You can make so many different types of bread with this recipe.