Easy No-Knead Artisan Bread (VIDEO)

Name: Easy, No-Knead Artisan Bread
Prep time: 30 min
Cook time: 55 min
Total time: 235 min
Ingredients: 4 cups bread flour (spooned and leveled); 1½ cups lukewarm water; 2 teaspoons instant yeast (see note below if using active dry yeast); 2 teaspoons sea salt; 1 teaspoon granulated sugar; 2 teaspoons corn meal (for coating the bottom of the loaf)

Patricia

January 15, 2024

Baked Artisan Bread in a large Dutch oven pot.

medium

10 servings

Baking + Sweets Bread Popular

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The only bread you need for your butter.

My Easy, No-Knead Artisan Bread is the perfect recipe for novice bakers who have never made bread before. This bread is delicious for sandwiches, swiping up spreads and dips or our personal favorite, butter and jam. It requires minimal effort on your end. I was once a first time bread maker and trust me when I say, you’ll only get better with time.

First time making bread?

To all the aspiring or first time bread makers out there, please don’t be discouraged. You can do this! Your first loaf will not look like your second or tenth. Experience is the best teacher. The more you practice, the more you learn. I was once a novice baker. Trust me, the hardest part is getting the courage to start. You’re doing something right by simply being here!

Ingredients notes.

Flour

When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.

Water

Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.

Salt

I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.

Yeast

This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.

What type of yeast should I use?

This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. You can substitute one for the other at a 1:1 ratio but keep in mind, proofing time will differ. If you are a seasoned baker, it will be a little easier to understand the visual cues and know when the dough is ready to use. Both types of yeast act differently and should be treated accordingly. Read more about the different types of yeast here.

How to activate yeast.

If using active dry yeast, first measure 240ml or 1 cup of warm water from the recipe in a wide mouth cup or bowl. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 5-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder od the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.

Measure flour the right way.

Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking. Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour.

Best practice for measuring flour with/without a scale

Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)

Watch the full recipe tutorial on YouTube.

Expert tips for working with a high hydration dough.

Build strength with stretches and folds. Use wet hands.

This is a method I use in my focaccia recipes, which is a very high-hydration bread. Not only does it help build gluten but it creates a structure that makes bread handling a lot easier. Also, wet hands helps with stickiness that comes with a high hydration dough.

Flour the dough on the outside, not the inside.

After the dough has risen, use a dough scraper or wet your hands and use your fingers to release the dough from the sides of the bowl, pulling inwards to form a shaggy, round shape. Dust and rub the entire top surface of the dough with flour. Then, flip the dough onto the counter, flour side down. This is intentional. The stickiness of the dough on the inside helps keep the shape together when folding and shaping.

Place the dough in the refrigerator for the second proof.

Bread typically undergoes two rising stages: bulk fermentation (the initial rise) and shaping and proofing (the second rise or final proof). In the final proof when the dough has been shaped and set in the banneton, place it directly inside the refrigerator, covered with a tea towel to avoid a crust forming on top. The chill will firm up the dough, make it stand taller when transferred to the Dutch oven and much easier to score.

How do I get better at scoring bread?

Scoring is a fancy word for creating a cut into a bread loaf before baking. It’s not only for aesthetics but there’s actually a science behind it. It guides the loaf to rise in a consistent, controlled manner. It allows the bread to expand more during baking, creating an open and fluffy crumb. “Crumb” is baker language for everything inside the crust. It’s the network of bread with millions of tiny air bubbles. Here are a few of my best tips when scoring your loaf.

Cold is best

Cold dough is easier to score. This why in the final stage of rising, the loaf is placed in the refrigerator.

Use a sharp bread lame

Do not use a kitchen knife. A regular knife does not move as swiftly as a bread lame. I have a few options to pick from in my Amazon Storefront. (Affiliate link)

Make shallow cuts

Make a cut just on the surface, at a 45 degree angle to create the icon bread ear that will open up as the bread bakes. If the cut is too deep, the loaf will collapse and if it’s too shallow, the bread will burst. Most of the time, I like to stick with the “x” shape in the center.

Always add ice to the Dutch oven

When you place the scored loaf in the Dutch oven, do not skip the ice cube part. It helps create a steamy environment, which is important for the initial rise of the bread. Simple place an ice cube in each corner of the loaf, behind the parchment paper touching the hot Dutch oven.

Frequently Asked Questions about Artisan Bread.

Does the flour I use make a difference?

Yes, it does. Different flour contains different levels of proteins. Protein turns into gluten. The more gluten, the firmer the bread. Read more about the different types of flour here.

Where should I let my dough rise?

The ideal environment for bread to rise is in a warm spot, around 70°F to 80°F / 21°C to 26°C. If your kitchen is drafty, place it inside the oven, turned off, and close the door. A microwave works too. You can also place the bowl under a towel and a tea towel on top.

Why does my dough feel sticky?

This artisan recipe is a high-hydration dough. Hydration refers to the amount of water in relation to the amount of flour. A high-hydration dough means the ratio of water to flour is higher than most. This is on purpose. To calculate the hydration rate of a given bread recipe, simply divide the weight of the water by the weight of the flour and multiply by 100. For example, this recipe uses 360ml water and 480g of flour. 360/480 x 100 = 75% hydration.

Can I use active dry yeast instead of instant yeast?

You can substitute one for the other at a 1:1 ratio but keep in mind, active dry yeast needs to be activated first. First, measure 240ml or 1 cup of the warm water from the recipe in a wide mouth cup. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 5-10 minutes until foamy and bubbly on top. Then, add to the dry ingredients, along with the remainder of the water and proceed with baking directions. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.

How to store leftovers.

Typically, homemade bread should be consumed within a few days for many reasons. The first reason is obvious. Fresh bread tastes better the day it was baked. Homemade bread will also go bad quicker because it doesn’t contain additives that extend shelf life like most bread at the grocery store. Below are a few ways we like to store leftovers.

Freezing slices

We go through bread very quickly in our home. Because it can be somewhat of a process, I always make two loaves at the beginning of the week. One to enjoy fresh and the other, to slice and freeze for toast.

Paper bag, kitchen towel and plastic wrap

I like to store my leftover bread in a paper bag and for extra measure, wrapped tightly in plastic wrap.

Do not store in the refrigerator

This will cause your bread to become stale and dry faster. It holds well at room temperature with the right precautions.

Process shots.

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