Simple No-Knead Artisan Bread

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Hi there! It’s been a minute, hasn’t it?

What started as a small break turned into a 31/2 year hiatus.

Here’s what’s going on: I had a bit of a burnout, then there was a global pandemic, we moved into a new home and then we had a whole kid! He’s two now!

But I’m back. And I’ve learned a lot in that time. Taking some time off has allowed me to figure out what works, what doesn’t and what I truly enjoy.

And you know what? I enjoy bread. Homemade bread feels like a treat, but this couldn’t be easier to integrate into your routine. After tucking our little one into bed, I spend five minutes throwing the dough together. It sits overnight then bakes in the morning. Couldn’t be easier.

I’m not kidding when I say there are times when I make this 3 times a week.

So welcome back. I’m glad you’re here. And I love you.

Easy No-Knead Artisan Bread

The crispy-on-the-outside, airy-on-the-inside artisan bread this mom, wife, and full-time employee makes 3 times a week because it's that easy


  • 16 oz All-Purpose Flour
  • 2 tsp Salt
  • 3/4 tsp Active Dry Yeast
  • 1 1/2 cups Lukewarm Water between 110-115°f


Make the dough

  • Add the flour, salt and yeast to a bowl and whisk together. Make a well in the center of the bowl and add the water. Stir together until the water is incorporated. The dough will be very wet and sticky.

Let the dough rise

  • Cover the dough with a towel or plastic wrap and let rise about 8 hours.

Preheat the oven and prep the dough

  • Preheat the oven to 450°f and place a rack in the middle of the oven. Place a piece of parchment paper on your work surface and lightly flour. Drop the dough onto the parchment paper and shape into a ball. Cover with a towel or plastic wrap and let rise for one hour.

Preheat the dutch oven

  • While the dough is rising, place your dutch oven with the lid on in the preheated oven for half an hour.

Bake the bread

  • If you like, you can make a slash in the top of the loaf with a knife. Very carefully pull your dutch oven out of the oven and remove the lid. Grab the corners of your parchment paper and place the loaf inside the dutch oven, paper and all, and place the lid on the dutch oven. Place the dutch oven in the oven and set a timer for 30 minutes. After 30 minutes, remove the lid and continue baking for 15 minutes.

Remove from the oven

  • Remove the dutch oven from the oven and carefully take the loaf out of the dutch oven (I like to use a pair of tongs for this). Let cool at least 10 minutes before slicing.