No-Knead Artisan Bread

There is something so satisfying about homemade bread. I love Artisan bread from Costco, Harmons, and Smiths. Whenever I am there, I always make sure to pick up artisan bread. However, when the Pandemic hit the country, like millions of other Americans, I started to look into baking bread at home. It has been over a year since I have been baking bread at home and I don’t plan on looking back anymore. I love the way my house smells when the bread is being baked and everyone seems more excited about eating homemade bread.

This recipe is so easy to whip up and the bread comes out perfect for those delicious sandwiches and fancy toast you wished to make. The crispy crust and spongy core taste incredibly delicious.

Using dry active Yeast

You know how the sayings go, “Patience is bitter, but its fruit is sweet”, “Good things come to those who wait”. That’s how this dough rising process is with dry active yeast lol. Leaving the dough to rise overnight with 1 tsp dry active yeast has better results over a quick no-knead bread with an entire 2 tbsp package of dry active yeast.

So, yes, you can bake no-knead bread without waiting for 12 to 18 hours but the results are very different. The quick bread is denser and doughy and overnight raised dough is airier and light.


  • Heating the Dutch oven in the preheated oven for 15 to 20 minutes before placing the dough helps the cooking process to be faster and the bread crust comes out beautifully crispy.
  • Lightly greasing the bottom of the Dutch oven with oil or butter helps with crispy and non-sticky bread. Also, I like to spray the top of the bread with oil for the last 15 to 20 minutes or uncovered baking. It creates a perfectly crispy and golden crust.

Ways to use Artisan bread

We love making sandwiches, slithering roasted garlic on them, toast the slices, and top it off with our favorite toppings, use it in cheesy fondue, or dip it in garlic-balsamic. So many ways to enjoy a good loaf of artisan bread.


-3 1/2 cup all-purpose flour
-1 tsp dry active yeast
-2 tbsp olive oil
-1 1/2 tsp salt
-1 2/3 cup lukewarm water


  1. Combine all the ingredients in a large prep bowl with a wooden spoon. Cover the bowl with plastic wrap first then cover it with a kitchen towel.
  2. Allow the dough to rise by placing the bowl in a warm insulated place for 12 to 18 hours.
  3. Generously sprinkle flour on a clean surface and take the dough out on it. Incorporate a tablespoon of flour at a time until it forms a dough ball.
  4. Transfer the dough into a prep bowl with a sprinkle of flour at the bottom for a second rise. Cover the dough with a kitchen towel and let it rest for 15 to 20 minutes.
  5. Preheat the oven to 450 F. Heat the 3 qtr Dutch oven in the oven while the is dough rising.
  6. Carefully remove the hot Dutch oven from the oven and spray oil in it. Place the dough in the hot Dutch oven. If the dough is still too sticky to pick up, add more flour to create a ball.
  7. Cover the lid and bake it at 450 F for 35 minutes.
  8. Uncover the lid after 35 minutes. Spray oil on top of the dough. Bake it uncovered for an additional 15 to 20 minutes.
  9. Transfer the bread to a bread bag or cover it with a kitchen towel until it cools down completely before slicing.



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