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World’s Easiest No-Knead Artisan Yeast Bread Recipe

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★★★★★

4.6 from 89 reviews

This World’s Easiest Yeast Bread recipe creates a rustic artisan loaf with minimal effort using a no-knead technique. The dough is mixed and left to rise slowly, then baked in a preheated Dutch oven to develop a crispy crust and chewy interior. Perfect for beginners, this bread requires just a few simple ingredients and yields a delicious homemade loaf with a tender crumb and golden crust.

Ingredients

Scale

Dough Ingredients

  • 3 cups (450g) flour (bread or plain/all purpose)
  • 2 tsp instant or rapid rise yeast
  • 2 tsp cooking or kosher salt (not table salt)
  • 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F, not boiling)

For Dusting

  • 1 1/2 tbsp flour (for dusting)

Instructions

  1. Mix Dough: In a large bowl, combine the flour, yeast, and salt. Add the very warm water and use the handle of a wooden spoon to mix until all flour is incorporated. The dough will be wet and sticky, not kneadable or too watery. Adjust water or flour if necessary for the right consistency.
  2. Rise: Cover the bowl with cling wrap or a plate and leave it on the counter for 2 to 3 hours until the dough doubles in size, becomes jiggly, and the surface appears bubbly. If it hasn’t risen after 1 hour, place it in a warmer spot.
  3. Optional Refrigeration: For enhanced flavor development, you may refrigerate the dough for up to 3 days at this point. Otherwise, proceed immediately to baking preparations.
  4. Bring to Room Temperature: If refrigerated, allow the dough to come to room temperature by leaving it on the counter for 45 to 60 minutes while preheating the oven. Cold dough rises less effectively.
  5. Preheat Oven: Place a Dutch oven with its lid inside the oven and preheat to 230°C (450°F) or 220°C fan for 30 minutes prior to baking.
  6. Shape Dough: Lightly flour your work surface with 1 tablespoon of flour. Scrape the dough onto the surface and sprinkle about 1/2 tablespoon of flour on top.
  7. Fold Dough: Using a dough scraper or similar tool, fold the dough sides inward approximately six times to form a rough round shape, which helps deflate bubbles and shape it for baking.
  8. Transfer to Parchment: Place a large piece of parchment paper next to the dough, then invert the dough onto it so the seam side is down and the smooth side is up. Slide it gently toward the center and reshape if needed; an uneven shape creates more crunchy ridges.
  9. Place in Dutch Oven: Carefully remove the preheated Dutch oven from the oven, use the parchment paper to lift and place the dough inside, then cover with the lid.
  10. Bake Covered: Bake the dough covered for 30 minutes until the crust sets and begins to brown.
  11. Bake Uncovered: Remove the lid and bake an additional 12 minutes uncovered to develop a deep golden and crispy crust.
  12. Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool for 10 minutes before slicing and serving.

Notes

  • Use bread flour or plain/all-purpose flour as per availability; bread flour gives a chewier texture.
  • Instant or rapid rise yeast is preferred; active dry yeast may require adjusting proofing time.
  • Use cooking or kosher salt rather than fine table salt for better flavor control.
  • Water should be warm but not hot, ideally around 55°C (130°F) to activate the yeast properly without killing it.
  • Adjust dough consistency with additional water or flour if necessary; it should feel wet but not runny.
  • If the dough isn’t rising well, place it in a warmer environment to encourage fermentation.
  • Preheating the Dutch oven is crucial for creating steam and achieving the artisan crust.
  • If you don’t have a Dutch oven, bake on a preheated baking stone or baking sheet and add a tray of hot water to create steam.
  • Refrigerating the dough slows yeast activity, developing flavor over time and improving texture.

Keywords: no knead bread, easy yeast bread, artisan bread, homemade bread recipe, rustic bread, Dutch oven bread

Find it online: https://reemcook.com/worlds-easiest-no-knead-artisan-yeast-bread-recipe/