Easy No-Knead Artisan Bread Recipe: Best Same-Day Homemade Loaf
This easy no-knead artisan bread recipe delivers a crusty, bakery-quality loaf with just 10 minutes of active prep time and simple ingredients. Perfect for same-day baking, it yields a golden, crackling crust and soft, airy interior that will impress everyone.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 8 hours 55 minutes (including rising time)
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 3 ½ cups (440 grams) all-purpose flour
- 1 ½ cups (355 ml) warm water (105°F to 110°F)
- 1 packet (2 ¼ teaspoons / 7 grams) active dry yeast
- 1 ½ teaspoons (9 grams) fine sea salt or table salt
- 1 tablespoon (15 ml) olive oil (optional but recommended)
- Cornmeal or semolina for dusting (optional)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5 to 10 minutes until foamy.
- Mix dry ingredients: In a separate bowl, whisk together flour and salt. If using olive oil, add it to the yeast mixture now.
- Combine: Pour flour mixture into yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms. No dry pockets of flour should remain.
- First rise: Cover bowl with plastic wrap or a damp towel. Let sit at room temperature (70°F to 75°F) for 6 to 8 hours until doubled in size and bubbly on top.
- Shape dough: Lightly flour work surface. Turn dough out onto it. Using floured hands or a bench scraper, fold edges toward center to form a rough ball. Do not overwork.
- Second rise: Place shaped dough on parchment paper. Cover loosely with a towel and let rest for 30 to 45 minutes. Meanwhile, preheat oven to 450°F with Dutch oven inside.
- Score bread: After second rise, use a sharp knife or lame to make a ½-inch deep slash across the top of the dough.
- Bake: Carefully remove hot Dutch oven from oven. Lift parchment with dough and lower into pot. Cover and bake for 30 minutes. Remove lid and bake for another 15 to 20 minutes until deep golden brown.
- Cool completely: Transfer bread to a cooling rack. Let cool for at least 1 hour before slicing.
Notes
Use a kitchen scale for flour for best results. Water temperature is crucial: too hot kills yeast, too cold slows rise. Do not skip preheating Dutch oven for at least 30 minutes. Scoring the bread prevents uneven bursting. Cool completely before slicing to avoid gummy texture.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 140
- Sodium: 290
- Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: no-knead bread, artisan bread, same-day bread, homemade bread, crusty bread, easy bread recipe