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Crusty No Knead Bread

This crusty artisan bread needs only 4 ingredients and not more than 5 minutes of prep…the secret is letting the dough rest for 12-24 hours!
Course Breakfast, brunch, side
Cuisine American, European
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 199 kcal
Author Kiki Johnson


  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt not table salt
  • 1 tsp sugar
  • 1/2 teaspoon dry yeast active dry or highly active dry work best
  • 1 1/2 cups lukewarm water
  • Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*


  1. In a large bowl, stir together the flour, sugar, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.
  2. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 12-24 hours. The Dough will bubble up and rise and smell yeasty and fermented.
  3. The next morning, preheat your oven to 450 Degrees and turn dough onto a well-floured surface. Just to make life easier, I am sometimes placing the dough onto a lightly floured sheet of parchment paper. This parchment paper makes it easier to lift the dough in and out of the pot later .With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest for an hour.
  4. Once your oven is preheated put your Dutch oven, uncovered, into the preheated oven for 30 minutes
  5. After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)
  6. Replace cover and bake for 30 minutes covered. After the first bake remove lid and bake for 15 minutes more, uncovered.
  7. Carefully remove bread to a cutting board and slice with a bread knife.
  8. Enjoy!