Rustic Artisan No-Knead Bread
Easy no-knead artisan bread recipe with 12-18 hour fermentation. Crispy crust, tangy flavor, minimal effort. Perfect homemade loaf.
Health Scores
Ingredients
- 3 cups all-purpose flour
- 1.5 cups lukewarm water
- 1.5 teaspoons fine sea salt
- 0.25 teaspoon instant yeast or active dry yeast
- 1 tablespoon whole wheat flour (optional, for dusting)
- 1 teaspoon extra virgin olive oil (for bowl preparation)
- Cornmeal or additional flour for Dutch oven (1 tablespoon)
- Fresh rosemary sprigs (optional garnish, 2-3 small sprigs)
Instructions
- 1
Combine 3 cups of all-purpose flour, 1.5 teaspoons of sea salt, and 0.25 teaspoon of instant yeast in a large mixing bowl, whisking together until the dry ingredients are evenly distributed.
- 2
Pour 1.5 cups of lukewarm water into the flour mixture and stir vigorously with a wooden spoon or sturdy spatula for about 1 minute until a shaggy, wet dough forms with no dry flour remaining.
- 3
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature (between 68-75°F) for 12 to 18 hours, allowing the long fermentation to develop complex flavors and natural gluten structure.
- 4
After fermentation, lightly dust your work surface with flour and gently turn the dough out onto the prepared surface, handling it carefully to preserve the gas bubbles throughout.
- 5
Fold the dough inward from all four sides toward the center 4-5 times, creating tension on the surface, then flip it over seam-side down and let it rest on the work surface for about 30 minutes.
- 6
Preheat your oven to 450°F and position a Dutch oven (with both lid and base) inside for at least 30 minutes to allow it to reach full temperature.
- 7
Dust the surface of the dough lightly with flour and use a sharp knife or bread lame to score the top with a single diagonal slash, about 0.5 inches deep, which helps control how the bread expands during baking.
- 8
Carefully remove the preheated Dutch oven from the oven using thick oven mitts, then lift the dough and transfer it gently into the hot vessel seam-side up.
- 9
Cover the Dutch oven with its lid and bake for 20 to 30 minutes covered, trapping steam that creates the signature crispy crust.
- 10
Remove the Dutch oven lid and continue baking for another 10 to 15 minutes until the bread turns deep golden brown on top, about 450°F throughout.
- 11
Carefully transfer the finished bread to a wire cooling rack using tongs or a long spatula and let it cool completely for at least 1 hour before slicing, which allows the interior to finish setting properly.
- 12
Slice the cooled loaf with a serrated bread knife using a gentle sawing motion, then serve warm or at room temperature with butter, olive oil, or your favorite spread.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | bread flour or high-protein flour blend | Increases protein content for better gluten development and stronger crumb structure without kneading |
| instant yeast | active dry yeast (use same quantity) | Provides same leavening power with slightly larger granules that work equally well in long fermentation |
| water | whole milk or half milk and half water | Adds beneficial probiotics and lactobacillus cultures for enhanced gut health and richer flavor development |
| refined sea salt | Himalayan pink salt or mineral-rich sea salt | Provides trace minerals and electrolytes while supporting better fermentation and flavor balance |
| standard fermentation at 68-75°F | cold fermentation in refrigerator at 40-45°F for 24-48 hours | Extended cold fermentation dramatically increases digestibility by breaking down phytic acid and improving nutrient bioavailability |
Nutrition Information
Per serving (serves 4)
| Calories | 298 |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Cholesterol | 2mg |
| Sodium | 615mg |
| Carbohydrates | 58g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 10g |