No-Knead Artisan Bread

This 4 ingredient no-knead artisan bread is sure to become a family favorite. It’s so easy to make, it’s practically fool-proof!

While it is fool proof, it is sure to make you look like a pro! It just looks so pretty doesn’t it?! Try pairing this crusty loaf of deliciousness with Homemade Tomato Soup, Instant Pot Spaghetti, or Perfect Pot Roast.

Crusty artisan bread

Just 4 Ingredients!

Making bread at home always seems like a daunting task. It’s a huge investment of time & energy, which usually pays off in the end unless something goes awry during the process. That’s why I’m sharing this super EASY and EFFORTLESS no-knead extra crusty artisan bread.

What is artisan bread? Artisan bread is a short shelf-life bread that has a longer fermentation period than that of typical bread and rolls. 

It’s so simple my 3 year old can do it! The best part about this fool-proof recipe is that it requires only 4 ingredients and I bet you already have them in your pantry!

If you’ve been following the blog for a while now, this recipe may look familiar. That’s because it’s almost identical to my favorite pizza dough. Who would have thought?! All-purpose flour, kosher sea salt, active dry yeast and warm water are all you need (unless of course you want to get fancy, see NOTES below).

No knead artisan bread cut into slices

How to Make Artisan Bread

The recipe below says it only takes 1 hour to make, but that’s just the “hands-on” time. The dough itself needs 18 hours to rise (and ferment), so please be aware of that! 

MIX. Whisk the flour, salt and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.

PROOF. Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature. When the dough has doubled in size and is covered in bubbles, you know it’s ready to go. Sometimes this process can take up to 24 hours, especially if its winter and your house is really cold, however, in the summer it can take as little as 12 hours. 

PREP. When the dough is ready, place a Dutch oven (with the lid on) into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.

FORM LOAF. Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place it on a large square of parchment paper (big enough to cover the bottom of your Dutch oven), then dust the dough with flour, cover with plastic wrap and allow it to rest for 15 minutes. Using a sharp knife (FYI: I don’t let my toddler do this part ☺️), at a 90 degree angle, score an X in the top of the loaf.

**Tip**: Each score mark should be about 2 ½ inches long and about 1/4″ deep. Scoring the loaf will help prevent unwanted cracks and will help the loaf rise up instead of expand out. Then, using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water. You don’t want to drench the dough, just give it a nice kiss of moisture. This little trick will help create a nice crust.

BAKE. Carefully remove Dutch oven from the hot oven. Place the shaped dough into it, cover and return it to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes or until the top is nice and dark (but not burnt).

COOL. Remove it from the oven and transfer the loaf bread to a cooling rack. If you want extra crusty bread, you can open the oven (after it has been turned off) and allow the loaf to cool on the rack inside. This process, much like cooling a cheesecake, will allow leftover moisture inside to rise to the surface and evaporate. Give it a good 30 minutes before slicing into it!

artisan bread mixture proofing in a glass bowl

Substitutions and Serving Suggestions

Use a flour alternative: If you want to use whole wheat flour to make this healthier I suggest using ½ white and ½ whole wheat. This way you don’t risk the bread becoming too dry, especially since artisan bread is known as a type of bread with a very moist crumb.

Gluten-free flour doesn’t give the bread the rise it needs, so this may not be the best recipe to use gluten-free flour for.

Add greek yogurt: Some recipes for artisan bread include greek yogurt. By including the yogurt you are making “cheater’s sourdough”. This gives it the sourdough taste without going through the process of making a true sourdough bread. Try starting with about ¼ cup of plain greek yogurt.

What to eat with this bread? This is a great side to pasta dishes. Try these recipes:

A ball of 4 ingredient artisan bread dough

Storing and Freezing Artisan Bread

Storing Bread: Keep the bread at room temperature and not in the fridge. The cold fridge air will dry the bread out quickly.

If you would like your bread to have a softer crust, you should store your bread in a plastic bag and if you want a crispier crust you should store your bread in a paper bag. Think of how the grocery store typically stores their “crusty” bread.

Freezing Bread: To freeze this bread you need to wrap the bread in plastic wrap and foil before placing in a freezer safe ziploc bag. It is recommended for hard crust breads, like this artisan bread, that you double wrap it so that the crust doesn’t accidentally cut through its covering and get freezer burn.

Storing Dough: Once the dough has risen and is at the point of being ready to be baked it isn’t suggested that you store it for any longer. At this point you decrease the chance of producing fluffy delicious bread and rather produce gummy and sour bread, which is not a great option.

No knead artisan bread in a dutch oven

A Note About Dutch Ovens

I noticed that the outside of my Dutch oven got pretty speckled after baking this bread (it had a few stains from other recipes as well) and it didn’t look very pretty anymore. 

How to Clean: The cheapest and most effective cleaning solution I’ve found is a nylon pot scrubber and a paste of hydrogen peroxide and baking soda. Generously apply the paste to trouble areas and scrub away. You’ll need to put a little elbow grease into it, especially where grease has been baked on, but it should all come off!

Slices of artisan bread

This bread has quickly become a staple in our home. It can be easily customized and makes a great gift for holidays or special occasions. I hope my tips and tricks will inspire you to make a loaf of your own. You’ve totally got this!

 For more bread recipes, try:

4 Ingredient No-Knead Artisan Bread |

No-Knead Artisan Bread Recipe

This 4 ingredient no-knead artisan bread is sure to become a family favorite. It's so easy to make, it's practically fool-proof!
4.88 from 62 votes
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 16 slices
Calories: 93kcal
Print Recipe


  • 3 1/4 cup all purpose flour
  • 1 ½ - 2 tsp kosher sea salt
  • 1/2 tsp active dry yeast
  • 1 1/2 cup warm water


  • Whisk the flour, salt and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.
  • Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
  • When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
  • Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust dough with flour, cover it with plastic wrap and allow it to rest for 15 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 2 ½ inches long and about 1/4" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.
  • Carefully remove Dutch oven from the oven. Place the shaped dough into it, cover and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf bread to a cooling rack (SEE NOTES). Allow it to cool for at least 30 minutes before slicing.



  • If you don't have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have (like a round baker or casserole dish), just cover it with foil.
  • You can easily add whatever mix-in you like. We've tried, herbs & garlic, dried fruit & chopped toasted nuts, and even cheese! Just add them in step 1. I like to adjust the salt according to my mix-ins. 
  • For really crunchy loaf, allow the loaf to "cool" for 30 minutes on the rack of a partially open (and OFF) oven, just like you would a cheesecake. Remove & slice!
Nutrition Facts
No-Knead Artisan Bread Recipe
Serving Size
16 serving
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

Like this Recipe?

Pin it now!

Pin It NowPin It Now
Perfect Rice Pilaf |

About the Author


Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hello!

      I just made this and it was on the right track, but not quite there yet. Crust was amazing, but the middle was fairly dense and there was almost a bitter taste to it. I’m not sure if this was due to the seasoning of my Dutch oven since it’s pure cast iron. I do live at elevation in Denver so I’m not sure if that could play a part! Any help would be great!

      1. I wish I knew for sure. It could be part of it. Following the recipe, I haven’t had those issues. I’m sorry!

        1. My dough was hard to keep the nice shape of a ball as in this picture and was still kind of wet unless i put alot of flour over and under which seemed to do the trick but while resting for 15 mins, it spread out. Also the x marks were hard to maintain, and by the time i put the dough into the dutch oven, it was fairly large and was already the size of the bottom of the dutch oven. Baking now. Any tips you can lend?

          1. Did you fold the corners in & under to create the ball? It doesn’t have to be perfect 😉 It does spread a little during the 15 minutes. There is just the one “x” on the top & that’s ok, if it’s just about the size of the dutch oven bottom. The bread is supposed to rise up & shouldn’t spread out too much more. It’s so hard to know how to help, sometimes, since I was not there, but just keep practicing 🙂 Hopefully, it tasted ok!

          2. Put the dough with parchment paper for the second rise in a bowl. This will keep from spreading. When ready for Dutch oven pot, merely lift it out of the bowl holding parchment paper and lift out and insert into the pit. This should keep it round. Works for me

      2. 5 stars
        I like to mist the top of this with a bit of olive oil from my Misto sprayer. It gives it a nice, crispy top! Also, you can use an old-school Corning Ware casserole dish to bake it in. It gives the bread a high, square, “cushion” shape. I love how this bread is so versatile! We’ve even had it for breakfast with butter and jam, or with melted cheese on top as a snack. Yumminess 😋!

        1. Great idea!! I will have to try! Thank you for letting us know what you do! Glad you like this bread!

      3. The elevation is definitely an issue. Do a bit of research on the adjustments needed on yeast and such.

          1. I live in high altitude and haven’t had issues. 8000 ft. I used to live 14,000 ft in Cerro de Pasco Peru and my mom baked all the time and baked cakes and bread without problems. Maybe the flour and yeast was different in the old days. It was 1960. So not sure. Made the bread. Very good .

    2. I had a question. I just want to get this correct. After covering the dough with plastic wrap. I then proceeded to make the cuts on the dough and lastly spray it. I just want to make sure I am waiting 15 minutes before making the cuts?

    1. The instructions may look long, but it’s a rather quick process. I try to be as detailed as possible so that your results are the same as mine.

    2. Many of the instructions are one step but have been broken into tiny ones for easy understanding.  I.e., an additional step was really not required to tell you how to form a ball, but it was.  It is very simple, and very forgiving.  I have been making this type of bread for a few years and the more you do it, the faster you get.  I place mine on the pellet stove so it doesn’t take as long to rise.  If you want a flatter shaped bread, use a large dutch oven.  If you want a higher more round shape, use a smaller one.  I have 2 cast iron ones that are perfect and used only for this purpose.

      1. Thank you for the suggestion of different pot size. The recipe did not indicate size and results of using bigger or smaller. I used what I had :6 qt. Dutch oven . I think the smaller one would help give the bread a higher rise.

    3. It’s very simple, mix ingredients and set aside or 12-18 hours, maybe even up to 24 hours, if it’s in a cool place like in the winter. Follow Baking instructions and it turns out perfect…YUMMM!!!

  1. This is easy and delicious. Thank you. Tried gluten free flour. No rise at all. Going to keep trying.

  2. The active dry yeast packet says to add sugar to activate the yeast.. It doesn’t say it in your directions, but I’m assuming I should not skip this step? Also, could you please tell us what flour you prefer to use?  

    1. Hi Gertrude! I used all-purpose flour (I prefer King Arthur or Bob’s Red Mill) and I didn’t activate the yeast. I would definitely put that as part of the instructions if it were necessary, but in this case, it is NOT. Hope that helps!

  3. Love this bread! Just to clarify, does the parchment paper with the dough into the pot to bake?

    1. Yes, pick up the parchment paper with dough on top of it, and place in hot Dutch oven.  It’s why she mentioned make sure the paper is large enough to cover the bottom of your Dutch oven. It will come up the sides a bit, no biggie! ?

      1. If you opt to use the yogurt for cheater sourdough do you add it  to all ingredients and let sit overnight or add later?

  4. I love this bread and so easy to make. Would like to know if there are any other ingredients that can b used. My friend used yogurt instead of water for a “sour dough” taste

  5. I just found my new favorite recipe. This was truly simple and even better were the air pockets and crust I got using your technique. Thank you!  Note: I added 1.5 tablespoon of dried rosemary and half a cup of ground walnuts. It was a hit! The tannins from the walnuts gave the read a beautiful purple/brown tint. 

  6. I made the dough last night at 7. So easy to mix by hand. Ran all over creation today and came home two hours later than I anticipated. It had been sitting out 19 hours. I baked it off and it is perfection. I put the butter knife down and started another loaf. Thanks for sharing!

  7. Hi Natalie,

    Excellent bread recipe! I thought I’d share that I have a very nice cast iron Dutch oven and because it’s so heavy I place it upside down in my oven when preheating. Then, after at least 30 minutes, I lift off the main part of the oven and place my dough on the lid (mine has small spikes on it so it holds the dough, plus I make sure the handle on the lid is between the rack rungs.) Then I mist the bread and put the base back on. It worked very well!

    I’m wondering if you have a suggestion for altering the flour used so that I get a darker sponge and it’s a little more like a bakery peasant loaf (very crusty yet lovely inside?)

    Thank you for any suggestions you have and (again) for the great bread recipe!

  8. A note I would add is if you make this ahead of time, don’t cover it, the moisture will soften the crust. If I make this a day in advance, I’m sure I can reheat it to get it crusty again but, if so, do you suggest that I slightly under bake it the first time around? 

    1. Hi Emily. I actually learned a few good tips from how my local grocery store packages their freshly baked artisan bread. If you want a soft crust, store it in plastic, and if you want a hard crisp crust, store it in a paper bag. Hope that helps!

  9. When I mix all ingredients, it doesn’t form a ball at all! It’s like a wet mix. I’ve tried this recipe 4 times now-even using a scale to measure weight of flour,but it always comes out very wet. Help!

    1. The initial mix is lumpy and doesn’t resemble a ball. After the initial long rise, it should get bubbly. Then, once it’s turned out on a floured surface and you fold the corners over, that’s about the only time it’ll resemble a ball. 🙂

    2. I would guess too much water. I added too much once because it seemed so dry and it was too wet and sticky.

  10. Having the same wet dough issue as Julie Edelstein. Has the dough not rised/fermented long enough? When is turned out it holds no shape at all. Any suggestions?

    1. Sometimes this happens to me and I have no idea why. The first few times I made it the dough was a blob. It still baked up beautifully. You can always try bread flour next time, which will yield a slightly denser loaf.

  11. Do you have suggestions if someone doesn’t have a Dutch oven? I would love to make the mix as part of a Christmas gift, but not sure everyone has a Dutch oven. 

    1. You really do need a good quality dutch oven (I use cast iron) because it holds an even heat.  anything else will probably burn the bottom of your loaf before it is cooked and you won’t get nearly the same results. watch for them to go on sale and grab one, or check the local classified pages and post you are in search of one to get it cheaper.

        1. I used a Corning Wear French White Casserole and it it worked perfectly. I used Parchment and didn’t even have to wash the casserole dish! 

          1. I love to use my mom’s old-school square Corning Ware casserole dishes (inherited from her estate after she passed away) for this, and they work great! Because they’re square, you get a high, cushion shaped loaf. You could really use any oven safe dish for this…it’s very forgiving! Enjoy!

  12. I am in the process of making this bread. I wasn’t wearing my glasses. Instead of ungreased. I greased. Will it still rise?

  13. I don’t have a dutch oven, but I have 2 round casseroles with lids. One is glass (Pyrex/Corning), the other is ceramic, proofed to 500 degrees. I split my recipe into two round loaves, they are beautiful and this recipe worked perfectly. So much better than all the $$$ we were spending in the store for this!

  14. Thank you for the recipe. I haven’t tried it yet, but it looks delicious, but I like to know if I can do bread rolls instead of a bread loaf? And I look forward too more of your recipes. As I joined up to your website. 

    1. Hi Rita, I haven’t tried these as rolls yet- definitely something I need to do! I would assume it would work just fine, however you’d need a pretty large Dutch oven to fit rolls in without them touching.

    1. I just made mine and put it aside to rise. I was confused at first as well, but think I will try my usual method for shaping bread that is not in a fitted pan to rise or bake (freeform, such as this recipe is). You use the sides of your hands (palms up) and push in under the bread and turn it as you go. 
      Google something like “tighten doughball skin”, vids should come up showing you the method.  
      Thank you for the recipe, Natalie!

  15. i mix some water and the salt to dissolve the salt completely. the yeast i put in a container a proof with sugar. the yeast and salt don’t get along. i also make regular style bread by keeping it in the fridge for 3 days then bake it. the bread should be 200 F at the bottom when cooked. that will ensure it is fully baked.

  16. Sooo good! My first time making bread and it was perfect! I also used organic flour. How long would you say the bread lasts? 

    1. About 4 days on the counter. However, you can slice it and freeze it in a plastic bag and then toast the slices.

  17. I’m very curious if anyone has tried this in a loaf pan or on a baking stone instead of a dutch oven. I would like to bake multiple loaves and using a dutch oven just won’t work for me. If I get a chance to try it tomorrow, I’ll report back. 🙂

  18. Great recipe and so easy. I don’t know why people have such a hard time following basic instructions???
    Thanks you!!!

  19. Amazing results! I used half whole wheat flour and it came out great. We followed the directions exactly and it came out great. Soft and springy inside, great crust outside. 

  20. I’m putting mine into the oven in about 5 minutes! The instructions were so easy – thank you! I don’t know why so many people are confused by them 🙂

    My dough turned out very wet, and sticky, so I couldn’t really form it into ball. It kind of plopped out into a round shape though, so I just put that onto parchment and floured that. If I tried to touch the dough it was too wet and couldn’t really be formed. I am sure it will bake well still!!

  21. This recipe is genius. 
    Putting the dough into the dutch oven has solved the problems I have had in the past. The dough keeps its shape, rises up instead of out and because the heat is close and all around the bread it actually cooks through. 
    I used Italian 00 flour and the result was perfection. 
    Thanks so much!

  22. My bread is rising right now? I would love to make a black olive loaf and a separate garlic loaf. Do you think they would be easy to add? Would I put them in the dough in the beginning or just before I put them in the oven? Thank you for the easy recipe.

    1. I was to make the olive loaf too. Please let us know when / how go do that. I’m guessing that the juice would need to be pressed out before adding

      1. I haven’t tried either, but I would think the juice does need to get drained. I would probably add either on the top or you can add it in the dough, while mixing.

  23. I have made this many times and it always comes out perfectly. I have a new small Dutch oven and I want to try and make two tiny loaves. Not sure how long to bake half a loaf. Any thoughts?

  24. I just made bread for this first time ever and I used this recipe and it is sooooo good and easy. I followed the instructions and baked it after the 30 min for only 8 minutes to get the top browned. I like my bread not so crunchy and it turned out great! I let the dough rise in the oven in a bowl covered with plastic wrap for about almost 14 hours Thank you so much for the easy and delicious recipe!

    1. Hi Jackie, I have not tested this recipe with gluten-free alternatives. If you do, please let me know how it turns out!

  25. I started baking a couple of weeks ago and have made a loaf of one kind or another, and even a few pastries, just about every day.

    I was excited to try this recipe as it was two firsts for me:  AP flour and No Kneed.  This is an excellent recipe.

    I let mine sit for about 24 hours and it had about tripled in size.  I folded once in about the middle of the time.  Otherwise, I followed the recipe exactly.  Came out great!  Nice big holes, chewy crust…easy.   It is 10:55 PM here and I guarantee this won’t make it through noon tomorrow.  Putting together another batch for the counter.  Thanks Natalie!

  26. The first time I made this it came out perfect. The second time the dough was the wet, sticky blob some folks had. I think the problem may be that I killed the yeast by using water that was too hot. Anyone??

    1. I think the humidity has more to do with the stickiness. I just roll it in flour before shaping into a ball. Comes out perfectly

  27. Hi Natalie! I’ll add to the alternative comments and one question. I used bread flour (just what I had)  so we will see where that takes me. Also – I have a cheap enameled Dutch oven that is only safe to 400 degrees. I’ll just bake it longer, but if anyone has a suggestion as to HOW along, i would appreciate it! ?

  28. Water about 130 degrees F, use thermometer. I added 1 tbsp honey to water , salt , yeast and got a lovely rise in a cold kitchen. The resultant bread was fabulous, great flavour. I used 2 tsp salt which helps avoid a too yeasty flavour and assists the rise. I used bread flour notall purpose. I am going to get some ryeflour and try this as as a rye loaf with ground (green pumpkin seeds/  flax seed/ sunflower seeds / caraway) seeds and maybe some hemp hearts for a hearty loaf.

  29. Hi,

    Just wondering regarding add in’s, I mixed shredded cheddar into my most recent loaf, do I need to let the dough rise in the fridge or will it be safe to leave it at room temperature overnight?

  30. Baked my first loaf yesterday. It tastes great, but was wondering what I could do to ale the crust a little less crunchy. I used bread flour. 
    Thanks again for the great recipe.

    1. If you want the crust to be a little less crunchy you can always pop it into a plastic bag after it cools for 20 minutes or so and the moisture will help soften it.

    1. Hi Janet, that’s a great question. I have a 3.5 quart and it’s the perfect size for this recipe. I would say going much smaller wouldn’t allow the loaf to expand outward enough. You may end up with a VERY tall loaf. It may be worth a shot (with added baking time) or it may be better to divide it into two loaves and bake one right after another. I hope that helps!

  31. Thank you so much for this delicious recipe!! I never knew that I could make homemade bread… followed your recipe as written and it came out absolutely terrific!! This is a keeper…
    I added Asiago cheese and rosemary to the dough after mixing. It came out just like the expensive loaf I used to buy at Whole Foods…. may better!

  32. I have made this recipe numerous times, but I usually stir together ingredients, use pink salt, place in refrigerator after the rise, over night, it makes easier to handle and shape into a ball. I take out next day shape into 2 small balls, using flour as above, shape quickly, then place on parchment, but then I let mine rise to size I want, this may take some time. Then score tops before placing in about a 400 degree oven onto baking stone, bake 20 min, its done. Nice hard tops moist centers, store in plastic bags if you want crust to be more soft.. I want to try this now in my Staub dutch oven, 4.5 Qt.  What I am finding amazing, is that there doesn’t seem to be a second rise, except for a rest of maybe 15 minutes? or so..It seems the minute you place in hot dutch oven the rising process would stop? wouldn’t you want to rise on counter until its as big as you want? it sounds like it rises alot during baking? is this true. I won’t know until I try it but 450 seems very hot, for 30 min. I had my oven calibrated, i guess i will find out..

  33. Thanks so much for posting your recipe. I have my second loaf in the oven now. My husband loves it!

  34. Amazing recipe! I have made about 8 loaves of this bread and each has turned out fantastic. I love that it doesn’t take long to mix up the ingredients initially and that you can forget about it until the next day when you bake the loaf. I experimented with the last loaf I made and sprinkled “everything bagel” seasoning on top of the loaf and dried rosemary in addition to the sea salt-it was awesome as well. Thanks so much for sharing!

  35. Here’s a question. Can I make this with rye flour or half white and half rye? Anyone try this before?

  36. I’ve made this twice so far! Super easy & so delicious. Looking for recommendations on brands of whole wheat white flour that works well with this recipe…

  37. This bread has become an obsession….follow directions and it’s perfect every time!! Have shown many friends how to do and their first reaction is that it’s too simple…that I must be wrong…then they taste my bread!! Soooo funny! Have tried a few variations and they too always turn out! So thank you for sharing your knowledge!

      1. Your recipe calls for 1/2 tsp active dry yeast. I have a recipe with all the same amount of ingredients and instructions, except it calls for 2 tsp active dry yeast. I have not yet tried either. How would they come out different.

  38. I make this about twice a week and it comes out perfectly every time,I do 95% of all the cooking in my house,,and they all get up in the morning to it’s wonderful  smell, and it brings early morning smiles,that’s the way I like to start the day.

  39. Love this recipe. Have been making many loafs for friends and family. In the notes section it says you can mix-ins. How much do I need to add to actually taste them?

  40. 5 stars
    Just made this recipe for dinner tonight. Very easy to follow. I made one plain and one with fresh basil and garlic. We can’t wait to cut into it with our dinner. 

  41. I add sliced and pitted kalamata olives (You can buy these in the olive section of your grocery store) to the dough as well as heaping tablespoon of peperoncini picanti for some heat. I also toss in a small handful of dried parsley for colour. The result is fantastic and the bread is a meal in itself.

    It would be very expensive at a bakery. I make the dough after supper and let it sit overnight to rise on the kitchen counter in a large glass measuring bowl which has a red rubberized lid. The next morning the dough has risen to the top. When it is convenient, or I am expecting a visitor, I go ahead and pop it into my oven. The house smells fantastic.

    1. When did you add the olives? During the rising process or right before the oven?
      I would like to try pepparoni and cheese but I don’t want to leave it on the counter for 18 hours

    1. Thank you! I don’t know exactly the ratio’s, but you can definitely use it. I don’t want to tell you the wrong thing, so I would google almond flour to regular flour ratio in baking.

  42. 5 stars
    I have tried several artisan recipes, and I finished up either giving up, or throwing my loaf away, UNTIL NOW!!! At first I wasn’t going to try a 4 ingredient no kneed bread, I mean how good could this be? Well let me tell you, even this dummy at making bread DID IT!!! If you follow the instructions you will become a pro within a few times making this bread. My wife said it is the best bread she has tasted and I agree. You get a really crispy crust. It looks like a pro made it, and the inside is soft and chewy, with little air holes for the butter to snuggle down into. If you toast it, well…Mama Mia, (and I am not even Italian), it makes fantastic toast. Really the best, and easiest recipe I have found.

    I did have a couple of tweaks after the first batch or 2. Not to the recipe but the directions. First I use a 2 1/2 Quart cast iron pot with lid to bake the bread in, and I double the recipe, so I can make 2 loaves. So yes thats 2 pots, lol. I spray pam olive oil not only in the pots but the saran wrap while the dough is rising. It seems to stick otherwise if the dough hits it. I also don’t cut a slit in the top of the bread. This way it splits itself and seems to rise higher. Good luck, if I can do it so can you. Thanks Natalie!

    P.s. If you use super fast (active), rising yeast you can actually start this recipe at 9am and be finished by 4pm and it is just as tasty.

  43. 5 stars
    Thank you SO much for this recipe!! I’ve always wanted to make bread but was so afraid to try. The super simple recipe and thorough instructions were incredibly helpful and I’m so glad I tried them! Definitely a new staple in our house. 

  44. Hi!
    It’s happened to me twice now that the dough turned up pretty runny and very difficult/very sticky to work with. I haven’t been able to make a nice ball shape dough after I dump it onto a surface although the dough itself seems well fermented (with bubbles all over and the yeasty smell). I am very comfortable working with bread dough and have made a ton in the past, including sourdough. This one is a bit of a mystery to me. Do you have any pointers to what I can do to prevent this?

    Thank you.

    1. Hmm..I wish I knew why it’s so sticky? You add all the flour? Have you tried adding a little more flour?

  45. 5 stars
    I have been testing various recipes for no knead bread and this is by far the best. I appreciated the tips you gave along the way. The cross cut in the top allowed the loaf to rise instead of spreading out. GREAT RECIPE. Thank you!!!!

  46. I don’t have a dutch oven, and the crockpot I use does not have a “stone” insert. I do have a casserole dish that is 2.5″ high, 10″ long, and 7.5″ wide. Would this be large enough to bake this in? Thanks!

    1. I am sorry, but I have not personally tried, so I don’t want to say yes or no. I would think it would be ok, though.

  47. Hi there, 

    Going to try and make this bread today! Do you perhaps have the measurements in grams as well? Google gives different measurements if you try to convert it. 

  48. 5 stars
    Just chuck the bread in today and it’s amazing! Boosted my confidence for my first bread making. Can I check if anyone tried rye or spelt flour with any success? If so, please share the proportion of flour? Thanks 🙂

  49. 5 stars
    Has anyone tried making this bread using sourdough starter instead of yeast? If so, what adjustments did you make?

    First attempt with recipe as is came out fantastic!! Thanks so much.

  50. Can you use an oven-safe stock pot instead of a dutch oven? If so, would you still need to preheat it at 450 degrees for 30 minutes?

    1. I personally have not tried, so I am not sure if the time would be the same. I would think the temp wouldn’t change.

  51. 5 stars
    Excellent recipe – superior bread. Look like it cane from a bakery. Light, crusty, delicious. Very easy.?

  52. 5 stars
    Hi…love this recipe! I’ve made several loaves so far, but I struggle with forming a ball with the dough after the rise step. It’s very sticky. Any tips appreciated! Also, is it ok to use a damp towel to cover the dough versus plastic wrap? I’ve used plastic, but again it seems to stick. Any tips appreciated here as well. Excited to try some of your other recipes! Thank you!

  53. When adding 1/4 cup of yogurt, is this part of the 1 1/2 cup liquid( water) or in addition to? Im thinking of adding 1/4 cup od sourdough discard for flavor…. kind of a short cut sourdough. Thoughts?

  54. I tried the no knead bread recipe which I needed when the Covid broke out and you couldn’t find bread. I like other reviewer also have really wet dough! I measure exact measurements so I don’t know why it comes out like that. Last bread was not so wet because I used less water, but denser inside. If I use yogart why do I leave out?

  55. 4 stars
    Just took the bread out of the oven!  The house smells great!  But the loaf is off. It never formed well. The proofing was picture perfect but the dough was a sticky mess on the floured counter. It didn’t have enough body to shape into a “ball” let alone score it. I did what I could. In John’s reply to the same problem, he suggested just adding more flour to shape it. It worked for him. I’ll give it a try!  
    Thanks for posting!   😉
    It tastes GREAT!  😋

  56. 5 stars
    I love that I don’t have to knead this bread! I always keep the ingredients on hand, because we love this bread & is great for so many things!

  57. 5 stars
    Thank you so much! Worked perfectly and the first loaf was gone within an hour! To make it more… sandwich-y, do you think it would turn out in a stone bread pan? I’d have to think of a way to cover it… but trying to convert my very conventional fam to this and making it look more loaf-y might do the trick 🙂

  58. Hi….if you were going to add greek yogurt to the recipe, would you add it in after the water, or incorporate it into the water? rose

    1. That is a good question! I have never tried & don’t want to tell you something, since I would be guessing. I would google that, because there are many different answers. Good luck!

      1. 5 stars
        Hi, Before l heard back from you, l went ahead and whisked the 1/4 cup of greek yogurt in the water and added it to the dry ingredients. The dough was still pretty sticky after the first rise, but l continued to follow your instructions and the bread turned out beautifully. Flavour and texture was perfect. Definitely looked like sourdough! Thank you for that suggestion. Would definitely recommend making this recipe!

        1. Oh, that makes me so happy to hear!! Good to know 🙂 Thank you for letting me know how it turned out!

  59. 5 stars
    When you say to place the bread on the rack to cool in the oven, do you mean to take it out of the Dutch oven and place parchement paper and all on the oven rack?

    1. You take out to cool on a cooling rack, but if you want crispier bread, then you can leave on the rack in the oven, but open the oven door. Hopefully, that makes sense 🙂

  60. 5 stars
    Thank you for this recipe! I’ve been using it for a few years and it is my go-to bake for gatherings. I like to make a dipping oil with olive oil, crushed fresh garlic, and herbs. Cut the bread into bite-sized squares and it makes the most delicious appetizer. People love it and are always asking how it’s made. They’re all surprised it’s so simple.

  61. 5 stars
    Just made this bread turned out brilliant, we use very little salt so will cut back a little on the salt.
    Will add sesame seeds the next time.
    All the best from Scotland

  62. 5 stars
    I love the idea of making bread but usually get too intimidated. This recipe however, does not disappoint! It really needs NO kneading and turned out perfectly. I guess I can bake bread after all! Thanks. My family loved it!

    1. Yay!! You CAN make bread. Way to go! So glad you and your family enjoyed the bread!

  63. 5 stars
    I love that this bread is only 4 ingredients and NO-Knead. I looks so fancy too! The crispy crust and the soft inside is the best!

  64. 5 stars
    Love the fact that no kneading is involved! This bread is super easy to make & turns out perfectly!

  65. 3 stars
    12 – 18 hours! This must be a misprint!
    3 hours is more than enough. It is bubbly and doubled in size. Time to bake.

    1. Bread can taste good after a short rise. This recipe is for artisan bread which has a short shelf-life and has a longer fermentation period than that of typical bread. The longer you let your bread rise, the more sugar alcohols are developed, giving your bread a better, yeasty flavor. Either way, happy baking.

  66. I’m so happy with this bread 🥖. The instructions are super clear and easy and a few hours later, voila tasty homemade perfection. I covered mine with everything bagel seasoning. I’ll come up variations as I continue to make more. I rubbed a stick of butter all over the crust as soon as the bread came out of the oven to soften the crust a tad.

    1. Hi Jennifer, so glad you liked this bread. It is so good! Thanks for sharing your changes.