No-Knead Artisan Bread
Recipes on on May 1 2015 by Cassidy Stockton

No-Knead Artisan Bread

No-knead bread isn't exactly a new concept, but if you haven't tried it, you're missing out. If you have had to ditch your sourdough starter, this could be an easy way for you to get bread. It really doesn't get much easier to make bread and it yields a loaf that will have you wondering why you haven't tried this sooner. Mix the dough. Let it sit overnight (or 10 hours). Rise. Bake. Eat the crusty, artisan loaf you've been craving. Sure, you have to plan for the 10 hours and the rise time, but I'll take that over kneading dough any day! I can mix this in the morning, go to work, and have fresh baked bread with dinner. If I'm really on top of things, I can throw some chili in the slow cooker on my way out the door and take a night off!

We used our new Artisan Bread Flour with this recipe because it has a higher protein content than all purpose flour and that makes for a well-risen, chewy loaf. That said, if you can't get your hands on this type of flour, regular All Purpose Flour will work just fine. If you're gluten free, we highly recommend checking out Gluten Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. We tested it and the loaves are equally as amazing as this one.

No-Knead Artisan Bread

Step 1

In a large bowl, combine flour, salt, and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

Step 2

Preheat oven to 450ºF. Place Dutch oven without lid into oven for 30 minutes.

Step 3

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

Step 4

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

Step 5

Remove loaf from Dutch oven and cool completely before slicing.

165 Comments

  1. Georgia
    I want to made your No-Knead Artisan bread, but I don't own a Dutch oven, can I use bread loaf pans or my stainless steel covered turkey roaster pan? Please provide suggestions. Would I have to alter anything in the recipe if I change the cooking vessel?

    Thanks,
    Georgia
    Reply
    1. Cassidy Stockton
      A deep oven-proof skillet can work, as can an oven-proof soup pot.
      Reply
  2. Andrea
    Please tell me how to bake without dutchoven
    Reply
    1. Cassidy Stockton
      A deep oven-proof skillet can work, as can an oven-proof soup pot.
      Reply
  3. Debbie Jacobs
    What size Dutch Oven to bake bread?
    Reply
    1. Cassidy Stockton
      A 5 quart Dutch Oven would work fine here, as well as a larger one.
      Reply
    2. Ebony Arnold
      I used a 7 quart one and it worked just fine.
      Reply
  4. Wendy Yee
    What is the total carb for one slice?
    Reply
    1. Cassidy Stockton
      One slice of bread has 19 grams of carbohydrates when the loaf is sliced into 16 slices.
      Reply
  5. Ruth Vodicka
    Going to set this up tonight!
    Reply
  6. Andrea
    There is no print button.....
    Reply
    1. Cassidy Stockton
      No, I'm sorry, it's on our to-do list to add a print function, but we haven't gotten there yet. You can choose to print from your browser, though.
      Reply
    2. Robin
      You can highlight to copy / print. If your PD doesn't give you the option to print when highlighted, you can copy and paste in notebook or word and then print from there.
      Oh, and, thank you Cassidy Stocktonfor this lovely recipe.
      Reply
  7. Pat
    I cannot use salt. What can I replace salt with?
    Reply
  8. Mary Loving
    How can I bake this if I don't have a cast iron Dutch oven? I don't have anything with a lid that can take that kind of heat.
    Reply
    1. Cassidy Stockton
      Here are a couple of options for alternatives to Dutch ovens for no-knead bread: http://www.thekitchn.com/noknead-bread-alternative-to-d-42145 You can also try a different recipe with good results.
      Reply
  9. Stephanie
    If I wanted to add roasted garlic, or fresh rosemary to the bread, when would I add it? Thanks!
    Reply
    1. Cassidy Stockton
      I'd suggest adding it to the dry ingredients.
      Reply
  10. Wendy
    When putting the dough in preheated Dutch oven what prevents it from sticking to pan?
    Reply
    1. Cassidy Stockton
      The bread bakes and does not stick to the pan.
      Reply
  11. Betty Jacobs
    No knead...Looks yummy.

    I need a low/lower carb bread and also burger bun recipe.

    Thanks!
    Reply
  12. Carolyn Questad
    Could I use some of my sour dough starter instead of yeast
    Reply
    1. Cassidy Stockton
      You can certainly try, but we're not sure how to advise you to do this.
      Reply
  13. Rani
    Can I buy this bread flour. If yes then how
    Reply
    1. Cassidy Stockton
      Yes, it is available on our website and you can view stores in your area by clicking "find a store" on our site: http://www.bobsredmill.com/artisan-bread-flour.html
      Reply
  14. TerryIn48
    Can I make this bread using Bob's a red Mill Gluten Free flour? Any additional changes to this recipe needed when using GF flour?
    Reply
    1. Cassidy Stockton
      This one will probably not work very well with gluten free flour, however, this book is fabulous for making gluten free breads with the same 'no-knead' philosophy: Gluten Free Artisan Bread in Five by Jeff Hertzberg and Zoe Francois https://www.amazon.com/gp/product/1250018315/
      Reply
  15. Judy Wehausen
    I would like the recipe for this bread.
    Reply
    1. Beth O
      Judy, Read the recipe above
      Reply
  16. Julie
    Can whole wheat flour or your hazelnut meal or various grains/seeds be added? If so, how much WW flour or hazelnut meal to replace how much bread flour? Thanks!
    Reply
    1. Cassidy Stockton
      We haven’t tried these modifications, but if you want to use Whole Wheat Flour we may suggest also using a lighter flour like our Unbleached White All Purpose as well, to help with the texture and rise. Using all Whole Wheat Flour may create a more dense loaf- use a 50/50 blend of Whole Wheat and Unbleached White All Purpose Flour for the best results if you can’t find our Artisan Bread Flour.

      If you’d like to incorporate Almond Flour or Hazelnut Meal, you can replace up to ½ cup of Artisan Bread Flour with either nut meal/flour with good results. This means you would use 2-1/2 cups of Artisan Bread Flour, ½ cup Almond or Hazelnut Meal, ½ teaspoon Active Dry Yeast, and 1-1/2 cups Warm Water and follow the instructions as written.

      If you want to add seeds, we may suggest about 1/8 cup of sunflower or pumpkin seeds, and then 1-2 Tablespoons of Flax, Poppy, or Sesame seeds as an addition. The seeds can be mixed into the flour before adding the water so that they are incorporated when you mix the dough. You can also reserve some of your seed mixture, brush your formed dough ball lightly with water, and sprinkle with seeds before you let the dough rest in step 3. You can then follow the directions for baking.
      Reply
  17. Sherry Manning
    How much flexibility is there in the rise time?
    Reply
    1. Cassidy Stockton
      I'd say that you could cut it down by a few hours, but the magic of this recipe is letting the dough rise for so long.
      Reply
  18. Joyce sokolowski
    Joyce sokolowski
    I am a 4- H leader in dutchess county ny my club is a general interest club. There is 12 young ladies this year ages 5-17. I teach cooking sewing and crafts my question is. Is it possible to have and flour donated to our club we would be grateful thank you
    Reply
    1. Cassidy Stockton
      Joyce,

      Please request donations at bobsredmill.com/donations
      Reply
  19. Rose
    Can I use this recipe and substitute B.R.M. sprouted wheat?
    Reply
  20. Paula
    What if your such oven has the non all metal handles that are black. It is Revere Ware from years ago. What is a good substitute. Not sure if this can go in oven
    Reply
    1. Cassidy Stockton
      If you don't have a dutch oven, we'd suggest finding a different oven proof dish that you could use.
      Reply
  21. Farida uddin
    I don't have Dutch oven
    Reply
  22. Christine
    I don't have a Dutch oven - is there something else I could use -- this bread looks amazing !!
    Reply
    1. Cassidy Stockton
      Any oven-proof, heavy bottomed cooking vessel will work.
      Reply
  23. Luz Barnett
    My husband has to eat only gluten free stuff, this is a wonderful and exquisite recipe which I will be making and I am so grateful that you put this recipe on line and I will definitely try it.
    Reply
    1. Cassidy Stockton
      Please note that this recipe is not gluten free.
      Reply
  24. Evelyn
    I make this recipe often. I have added fresh rosemary and olive oil and other times 1 t. of herbs de provence. Wonderful bread and so easy. Instead of letting it rise during the day, I make the dough at night and let it rise. So, in the morning I have some wonderful bread.
    Reply
  25. Arline Slattery
    Arline Slattery
    I do not have a Dutch oven or deep oven proof skillet. Can I use an oven proof crockpot with a glass lid instead?? Thankyou!!
    Reply
    1. Cassidy Stockton
      That seems like it would work.
      Reply
  26. Kim
    Do you have to grease the Dutch oven?
    Reply
    1. Cassidy Stockton
      No, you do not need to grease the dutch oven.
      Reply
  27. Julia
    What happens if it rests more than 10 hours?
    Thanks,
    Reply
    1. Cassidy Stockton
      Nothing. It will be fine.
      Reply
  28. Emily
    Can I use a cast-iron dutch oven for this?
    Reply
  29. Nancy Lentocha
    Nancy Lentocha
    I will try this I am following lchf
    Reply
  30. Vecky
    Is there another suggestion for baking it besides in a Dutch oven pan ?
    Thank you
    Reply
    1. Sarena Shasteen
      A deep oven-proof skillet can work, as can an oven-proof soup pot.
      Reply
  31. Bernie
    I use any brand all purpose flour, after making it into ball, I put it in a greased casserole, spread melted butter over top, let set 15 to 30 minutes & bake as stated. I mix it night before & cover it & bake in morning & comes out great.
    ,
    Reply
  32. Marsha
    Can you make this bread if you don't have a dutch oven?
    Reply
    1. Sarena Shasteen
      Yes! A deep oven-proof skillet can work, as can an oven-proof soup pot.
      Reply
  33. Carolyn Poppe
    Looks wonderful. Could this be cut in half, using a small Dutch oven? It's just my hubs and I and I like to keep things fresh.
    Reply
    1. Sarena Shasteen
      Yes. You should be able to cut it in half. If you made the full loaf though, you could make croutons, French toast or an egg breakfast casserole.
      Reply
  34. Ksenya
    Can I make this without having to use a Dutch oven?
    Reply
    1. Sarena Shasteen
      A deep oven-proof skillet can work, as can an oven-proof soup pot.
      Reply
  35. Deb
    Any ceramic covered casserole dish would work to bake this bread. I have a large white glazed ceramic one that I bought just for making the New York Times version of this bread. I am going to try this version as it seems streamlined, which is a good thing.
    Reply
  36. Michael Chapman
    Michael Chapman
    Do they have a Gluten Free version?
    Reply
    1. Sarena Shasteen
      We haven't developed one yet. We will definitely work on it though.
      Reply
  37. Lynda Z
    In the past I've made artisan bread using regular flour. However, in the last few days I switched to this new flour...excellent choice!!! The Bob's Red Mill Artisan Bread Flour really makes a difference!! Everyone loves, loves, loves this bread ... it's easy and looks so darn pretty.

    Lynda
    Reply
    1. Sarena Shasteen
      That's great! Thank you for sharing!
      Reply
  38. Jackie Newell
    I made this and it was delicious!! The only problem I had was the bottom was pretty thick and difficult to cut. I used a cast iron dutch oven. Any ideas how I could prevent that from happening next time? And there will be a next time!!
    Reply
    1. Sarena Shasteen
      Your oven may be a little too hot. You may want to lower the temperature by about 25 degrees or check to make sure your oven is calibrated.
      Reply
  39. Henya Deutsch
    Henya Deutsch
    My husband n most of my kids are gluten free. I will definitely try it
    Reply
    1. TJ
      It's not gluten free!!! Why do gluten free people keep posting that they are going to make it?
      Reply
  40. tracy hicks
    How would you make this using a sourdough starter? I made a healthy starter from your whole wheat flour and I'd love to try it with this recipe.
    Reply
    1. Sarena Shasteen
      We haven't tried this personally, but this article may help. https://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread
      Reply
  41. Betty
    Is your bread non-gmo?
    Reply
  42. Eva Olip
    This sounds great. I will try it today. I am really surprised that it only uses 1/2 tsp yeast. Is that really right??
    Reply
    1. Sarena Shasteen
      Yes, that is right. It's only used to get it started. Natural yeast from the air then steps in to do the rest.
      Reply
  43. Tony Caruso
    I live in Florida. Can I get this product at Publix?
    Reply
    1. Sarena Shasteen
      Yes, Publix does offer our products. You would have to discuss with them if you don't see what you are looking for there. They would likely order it for you if they see a demand for it.
      Reply
  44. Abang ojulu
    I love to more about this and I am gluten fee
    Reply
  45. Jo Sherling
    I hate to sound ignorant but what is a "shaggy" dough. Is that on the dry side or more moist?
    Reply
    1. Sarena Shasteen
      Shaggy is moist, almost where you would think it was a little too wet. Definitely not a stiff dough.
      Reply
    2. Jo Sherling
      Thank you
      Reply
  46. Amber
    The gluten free version has a broken link.
    Reply
    1. Sarena Shasteen
      We apologize for the inconvenience. We have fixed the link. Thank you for letting us know.
      Reply
  47. Mitch Gilbert
    Mitch Gilbert
    Do you have high-altitude (5280 ft) version?
    Reply
    1. Cassidy Stockton
      I'm sorry, but we do not. This one looks like a great option for you: http://www.denverpost.com/2007/05/01/be-moonstruck-by-no-knead-bread/
      Reply
  48. Maria Cheng
    I don't own a Dutch oven, what can I use instead?
    Reply
    1. Sarena Shasteen
      A deep oven-proof skillet can work, as can an oven-proof soup pot.
      Reply
  49. Susan
    I have whole wheat organic flour and also all purpose flour (both Bob's) csn these be used?
    Thanks!
    Reply
  50. Julie Ann Brown
    Julie Ann Brown
    Can't wait to try this! Think will make toasted Maine Lobster Sandwiches- buttery , light light mayo, lots of meat, and dash of turmeric , salt and pepper!
    Reply

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