Go Back
Sliced round loaf of homemade crusty bread on a wooden cutting board showing a soft white crumb

3 Ingredient No-Knead Artisan Bread

Discover the magic of a crispy-crusted, chewy artisan bread made with just three pantry staples! This no-knead recipe yields impressive results with minimal effort, perfect for beginners and seasoned bakers alike.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Bread, Breakfast, Side Dish
Cuisine: American, European
Calories: 163
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups All-purpose flour (about 360g)
  • 1/2 tsp Instant yeast
  • 1 1/2 tsp Fine sea salt
  • 1 1/2 cups Lukewarm water (about 105-115°F / 40-46°C)

Equipment

  • Large Mixing Bowl
  • Plastic wrap or kitchen towel
  • Dutch oven (6-quart or similar)
  • Parchment Paper

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the all-purpose flour, instant yeast, and fine sea salt. Whisk briefly to distribute the ingredients evenly.
  2. Add the lukewarm water to the dry ingredients. Using a wooden spoon or a spatula, stir until a shaggy, wet dough forms. Ensure there are no dry pockets of flour remaining. Do not knead.
  3. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (about 68-72°F / 20-22°C) for 12 to 18 hours. The dough should double in size, become bubbly, and have a slightly sticky, web-like texture.
Bake the Bread
  1. About 30 minutes before you're ready to bake, place a 6-quart Dutch oven (with its lid) into your oven. Preheat the oven to 450°F (232°C).
  2. While the oven preheats, lightly flour a clean work surface. Gently scrape the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center a few times to create a round shape. Do not overwork the dough.
  3. Carefully transfer the dough to a piece of parchment paper. If desired, lightly score the top of the dough with a sharp knife or a razor blade (a simple 'X' or a few parallel lines).
  4. Once the oven is preheated, carefully remove the hot Dutch oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven. Cover with the lid and return to the oven.
  5. Bake covered for 30 minutes.
  6. After 30 minutes, remove the lid and continue baking for another 10-15 minutes, or until the crust is deeply golden brown and crispy. The internal temperature should be around 200-210°F (93-99°C).
  7. Carefully remove the bread from the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely before slicing (at least 1-2 hours).

Notes

The long proofing time is crucial for developing the bread's flavor and texture, so don't rush it! Cooling the bread completely before slicing allows the internal structure to set, preventing a gummy texture. This bread is best enjoyed on the day it's baked, but can be stored at room temperature, wrapped tightly, for up to 2-3 days. For a crispier crust after storage, re-warm slices in a toaster or oven.