Four simple ingredients and about five minutes of your time to mix up the dough for this no knead artisan bread. Mix it up in the morning and let it rise all day and bake it in the evening or mix it up in the evening, refrigerate it overnight, and bake it in the morning. Simple and delicious and perfect for avocado toast, grilled cheese, or as crusty bread with soup.
Flour, yeast, salt, and water. That’s it! Mix it up in a bowl with a spoon until the dough has absorbed all the flour. It will be too sticky too knead but not so thin that it’s like batter. 
Cover it with plastic wrap and let it rise in a warm place for about 2 hours or until doubled in size. It’ll be full of bubbles and jiggly when you shake the bowl.
Place the dough in the fridge and let it rest all day or overnight, about 8 hours. In the evening when you’re ready to bake it, pull it out of the fridge and let it warm up for about an hour. Cold dough doesn’t rise well. 
Scrape the dough out on a floured surface and using a dough scraper, fold the dough inwards into a loaf. Sprinkle with flour as needed. Flip loaf over so the smooth side is on top. Pick it up carefully with the dough scraper and place it on a floured square of parchment paper. Sprinkle some flour on top and spread it evenly with your hand. Using a knife or bread lame, slash the loaf along the top in the middle. If you don’t cut the loaf, it will split by itself while baking so the steam can escape and often it’ll do it in odd places that don’t look as pretty.
Put your Dutch oven in the cold oven and let it warm up as the oven preheats to 450 degrees. Place the loaf in the Dutch oven and bake. 30 minutes with the lid on and 12 minutes with the lid off.
Let the bread cool for 10 minutes before cutting into it. It needs time to finish baking. If you slice it too soon, it will be gummy. But as soon as you can, you definitely want to cut a piece of the bread and enjoy it while it’s warm.
I love this recipe because it tastes really good, it’s uses simple ingredients, I’m able to mix it up in the morning before work and bake it in the evening after work and have freshly baked bread to feed my family at dinner time.
I also think it’s amazing for anybody who struggles with kneading dough. This doesn’t require as much work and yet it delivers big goodness.
Y’all enjoy!
Rachel Ballinger
”A lot of living happens in the kitchen.” ~Rachel
No Knead Artisan Bread
Ingredients
Equipment
Method
- In a mixing bowl, add the flour, yeast, and salt. Stir and then add the water and mix with a spoon. It will be a wet and messy dough that you can’t knead but not thin like cake batter either. Just mix until the flour is absorbed and then cover with plastic wrap and let rise for 2 hours or until doubled in size. It will rise faster when warm. When risen, it will be bubbly and wobbly like jello.
- Place the dough in the fridge and let it rest for about 8 hours. Basically all day or overnight. Make it work for you!
- When you’re ready to bake it, pull the dough out let it come to room temperature for about an hour.
- Place a Dutch oven into the cold oven and preheat the oven to 450 degrees.
- Scrape dough out onto a floured counter and using a dough scraper fold up the dough towards the middle all the way around forming a rough ball. Sprinkle a little flour on top and using the dough scraper, flip over. Scoop it up with the dough scraper and place on a floured square of parchment paper. Sprinkle the top with a little flour and using a knife or bread lame, score a line in the top of the loaf so the steam can escape while baking.
- Pick up the loaf with the edges of the parchment paper and place into the Dutch oven. Bake with the lid on for 30 minutes and then take the lid off and bake for 12 more minutes.
- Remove from oven and take the loaf out of the Dutch oven. Let it rest for 10 minutes before cutting into it as the loaf is still baking.
No Knead Artisan Bread
Ingredients
Equipment
Method
- In a mixing bowl, add the flour, yeast, and salt. Stir and then add the water and mix with a spoon. It will be a wet and messy dough that you can’t knead but not thin like cake batter either. Just mix until the flour is absorbed and then cover with plastic wrap and let rise for 2 hours or until doubled in size. It will rise faster when warm. When risen, it will be bubbly and wobbly like jello.
- Place the dough in the fridge and let it rest for about 8 hours. Basically all day or overnight. Make it work for you!
- When you’re ready to bake it, pull the dough out let it come to room temperature for about an hour.
- Place a Dutch oven into the cold oven and preheat the oven to 450 degrees.
- Scrape dough out onto a floured counter and using a dough scraper fold up the dough towards the middle all the way around forming a rough ball. Sprinkle a little flour on top and using the dough scraper, flip over. Scoop it up with the dough scraper and place on a floured square of parchment paper. Sprinkle the top with a little flour and using a knife or bread lame, score a line in the top of the loaf so the steam can escape while baking.
- Pick up the loaf with the edges of the parchment paper and place into the Dutch oven. Bake with the lid on for 30 minutes and then take the lid off and bake for 12 more minutes.
- Remove from oven and take the loaf out of the Dutch oven. Let it rest for 10 minutes before cutting into it as the loaf is still baking.
