Name: World's Easiest Yeast Bread recipe - Artisan, NO KNEAD
Prep time: 5 min
Cook time: 40 min
Ingredients: 3 cups (450g) flour (, bread or plain/all purpose (Note 1)); 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast)); 1 1/2 tsp cooking salt / kosher salt (, HALVE if using table salt (Note 3)); 1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)); 1 1/2 tbsp flour (, for dusting)

This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!

No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!

Close up of crispy crust of world's easiest yeast bread

Phenomenal EASY yeast bread recipe

This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.

It’s a gold nugget recipe, and you may never buy bread again after trying this!

Here’s why it’s so easy:

No knead, no stand mixer
3 minutes active effort – you won’t even get your hands dirty
Dutch oven (cast iron pot) ideal but not necessary
Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)
Easy but yet no compromise on quality of bread

Close up showing large holes in slice of artisan style bread made from scratch

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch – yeast, flour, salt and water. Yep, really, that’s it!

No yeast?

Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!

Ingredients in homemade No Knead Artisan style bread

Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.

1. Make wet sticky dough

How to make homemade bread so easy anyone can do it!

Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.

2. Rise!

Before and after dough rising for no knead bread - crusty artisan style

Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly. See video at 24 seconds for consistency.

OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.

Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

3. Preheat oven & pot

Preheating dutch oven in oven for homemade bread

30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.

Hot oven + hot pot = bread rising boost!

4. Scrape dough out

Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.

5. Shape the dough very roughly

Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.

Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.

6. FLIP dough upside down onto paper

Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.

Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges

7. Prepare to bake!

Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

See recipe notes for no dutch oven method.

8. Bake!

Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇

Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)

Remember – you can make this bread recipe WITHOUT a dutch oven!

Artisan style no knead bread in a dutch oven, fresh out of the oven

Why this bread recipe works – and TIPS!

Loose, sticky dough = easier to rise than firmer dough.
No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.
Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!
Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.
Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.
Bake immediately if it’s a bread emergency….
…but you’ll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)
Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.

Close up of crispy crust of world's easiest yeast bread fresh out of the oven

All the ways to eat this bread!

Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x

Watch how to make it

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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

Author: Nagi

Prep: 5

Cook: 40

Rising: 2

Bread, Sides

Western

4.96 from 2034 votes

Servings – 12 slices

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.

SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

Ingredients

▢ 3 cups (450g) flour , bread or plain/all purpose (Note 1)
▢ 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
▢ 1 1/2 tsp cooking salt / kosher salt , HALVE if using table salt (Note 3)
▢ 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough shaping

▢ 1 1/2 tbsp flour , for dusting

Instructions

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

Recipe Notes:

MAKE AHEAD/Storage:

Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
Bread in photos & video is 2 hr rise, immediate bake.
Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
Freeze cooked bread for up to 3 months.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 3/4 teaspoon if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty, increase to 2 1/4 teaspoons if using salt flakes.

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!

If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.

No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.

Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.

9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

12. Nutrition per slice

Nutrition Information:

Calories: 155cal (8%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 65mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)

Keywords: artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)

5,345 Comments

Kristen says

August 29, 2025 at 1:13 am

If I wanted to make a smaller loaf by halving the recipe, would the cooking time and temp be the same? It’s delicious how it is but I don’t want to screw up the recipe

Linda says

August 29, 2025 at 12:35 am

I just made this recipe for the first time. It’s so easy and turned out great! I made the rise, then bake immediately version. I’m going to mix up another loaf, let it rise, then refrigerate it for a day or two before I bake it. I’m curious about the difference in flavour. Great recipe and so much faster than traditional yeast bread!

- Natalie says
  
  October 6, 2025 at 4:06 am
  
  This is my favorite bread recipe. I make this more so in the fall as it pairs perfectly with soups/crock pot meals. So easy and delicious. Husband approves too, which is a win in my book!
  
- Marianne says
  
  October 7, 2025 at 3:53 am
  
  Wow. Wow, wow, wow. That was super easy and so delicious. I can’t wait to experiment with some flavours and toppings 💕
  
Bronwyn Hunt says

August 28, 2025 at 12:08 pm

This is a great recipe. I make it with our own wholemeal flour which is about 13% protein so is good bread flour. It needs more water as you would expect. I have an extra tip for you. If you fold about one third of the baking paper under itself and put the fold against the dough and then roll the dough on to the paper, Unfold the paper and the dough is about in the right place. You don’t have to shove it across, risking deflating and shape issues. Before starting if you fold the paper in half and in half again at right angles to the original fold, when you open it up, you will know that the middle of the paper is where the two folds intersect and you can aim for that when moving the dough onto the paper. Saves a lot of shoving of the dough.
Love your work Nagi.

- Barbara Persson says
  
  October 18, 2025 at 5:04 am
  
  Thank you for this suggestion, Bronwyn! I’m trying this recipe for the first time today and am looking forward to using your idea for the parchment paper, first finding the center and then using the 1/3 fold when placing the dough on it. I’m sure it will be make the transfer a lot easier!
  Cheers!
  
- Jonathan says
  
  October 30, 2025 at 5:19 pm
  
  Great suggestion, Bronwyn! I’ve always struggled handling dough like this
  
Peter says

August 28, 2025 at 2:30 am

hello try this with king arthur unbleached bread flour and it was ok, although it did not rise as expected. then try with king arthur whole wheat and it was a disaster. i want to use the whole wheat since it is more healthy option. can any of you give me the recipe with whole wheat.

Vib says

August 27, 2025 at 12:04 pm

I’ve baked this bread multiple times with excellent results. I’m curious about using gluten-free bread flour for this recipe. Any tips or suggestions would be appreciated.

- Stanny says
  
  October 3, 2025 at 5:24 pm
  
  Made with GF bread flour (UK Doves farm). First time didn’t rise or brown as much as standard wheat bread flour. Tried again with addition of 1 teaspoon GF baking powder, 1 teaspoon xanthan gum & sl more water and yeast, 2 ‘heaped’ teaspoons.
  Pretty good outcome, better rise though still sl less than conventional, less air holes and crust was slightly spiky but same great taste and went down very well with GF husband. Excellent substitute and highly recommend 😆
  
- Laura M says
  
  October 19, 2025 at 12:28 pm
  
  Yes, I’d also be curious to know how it goes with gluten free flour!
  
Jenn says

August 25, 2025 at 9:55 am

Made one, Same day I made another one but added garlic and parmesan just to experiment, WOW both are AMAZING! Who knew bread was so easy to make, Plan on making plenty more for family and friends at work. Thanks for sharing this recipe!

- Ursula says
  
  September 9, 2025 at 10:16 am
  
  I might have to try that Thank you for a tips Her recepies are AWESOME Have you tried Her pizza dough ?????? fantastic , even after you freeze it follow her advise and it is the best ….
  
- Mary Skrabal says
  
  October 26, 2025 at 3:24 am
  
  Can you describe how you made it with garlic and parmesan please? I’ve made this recipe so many times and love it but I’d like to try some variations. Thanks!
  
Jordan M. says

August 25, 2025 at 1:12 am

I’ve made this recipe multiple times now. Very easy and delicious. I tried bread flour and all purpose flour but prefer the texture of the all purpose flour. I’ve also added ingredients like rosemary, raisins/cinnamon, everything seasoning on top, etc. Great recipe because I do not like knead by hand and don’t have a stand mixer. Once you have made it a few times you can start playing around with different amounts of yeast and proof time which will give different results that you might like better. Overall this is a great starting point though.

Jill says

August 24, 2025 at 11:25 pm

I’ve shared this recipe with several people – works great every time! Everyone is always amazed at how easy it is.

- Beth Swiderski says
  
  October 23, 2025 at 12:05 am
  
  Try a sheet pan under the Dutch oven to prevent a darker bottom
  
John says

August 24, 2025 at 6:59 pm

I made this earlier,and it came out looking pretty good,and the smell was nice too ☺️☺️. But when I cut it open it wasnt fluffy, kinda like Chinese steamed buns. Flavour is good, just too dense. Any suggestions ?

Nina says

August 24, 2025 at 6:17 pm

This looks Amazing! Just curious, can you use a bread hook to bring it together?

Just got a new benchtop mixer and am wanting to break it in!

Liv says

August 24, 2025 at 12:15 pm

This bread is absolutely easy and delish! Is this a recipe we could add apple and sultanas to make a fruit loaf?

Madison says

August 24, 2025 at 8:20 am

Absolutely love this recipe! I’ve made a few times but lately the last two times I’ve made, the bottom of my bread ends up a little burnt. Anyone have any tips for this? Only noticed this since moving to a new state (TX) not sure what adjustments I should make. I bake in a Dutch oven for the time listed and I let my Dutch oven preheat in the oven

- Jordan M says
  
  August 25, 2025 at 1:15 am
  
  If you have your dutch oven too close to your bottom element in the stove it could cause that. I keep mine closer to the top. There are a lot of variables that could change the outcome. Try to consider all of them.
  
- Jessica says
  
  August 25, 2025 at 3:26 pm
  
  Sprinkle a bit of polenta in the bottom of your Dutch oven before you preheat it – that will insulate the bottom a bit
  
- Caitlyn says
  
  September 14, 2025 at 12:33 am
  
  I saw a tip that suggested putting an empty baking sheet on the lowest rack, so it sits between the heat source and the Dutch oven. The idea is that the baking sheet will redirect and disperse the heat. It’s been working for me!
  
- Diane says
  
  October 13, 2025 at 3:24 am
  
  Use an oven thermometer to see if your oven is running hotter than the set temp. Also try moving racks up higher so its not as close to the bottom (assuming heat is on bottom).
  
- Grace says
  
  October 16, 2025 at 7:13 am
  
  Put a little white rice underneath the parchment paper to prevent burning! or put a single baking sheet on the bottom rack while the dutch oven is on the top rack.
  
- Matt Ozimec says
  
  October 19, 2025 at 3:57 pm
  
  Chances are that your oven is hotter than the dial says, or you have bottom heat turned on.
  
- Amy Williams says
  
  October 27, 2025 at 4:30 am
  
  Welcome to TX! You can use a few ice cubes under the parchment paper when you drop in the dough to cook, or get some baking beads, or crumple up a few slices of tin foil to create some space between the Dutch oven and the parchment paper
  
- Kate says
  
  October 28, 2025 at 3:29 am
  
  So glad I found this recipe! It is my go to bread recipe and I having been using it for years. I have made it plain per the recipe and the cheesy version. Both work perfectly every time. My favorite way to make this is by adding Italian seasoning and fresh garlic. I think the recipe is versatile and forgiving so it is a good base for a lot of variations. I have even shaped this into a loaf-like shape and it has come out well.
  
- Jonathan says
  
  October 30, 2025 at 5:21 pm
  
  maybe your oven is hotter than it’s setting would indicate. Maybe try lower heat or put it higher in the oven (further from the coils), or put a pan for heat deflection on a rack under the rack that holds the dutch oven?
  
- Jonathan says
  
  October 30, 2025 at 5:21 pm
  
  maybe your oven is hotter than it’s setting would indicate. Maybe try lower heat or put it higher in the oven (further from the coils), or put a pan for heat deflection on a rack under the rack that holds the dutch oven?
  
Mollie says

August 24, 2025 at 4:30 am

I love this recipe. I have made it several times. I add garlic/cheese and jalapeños to mine and it is delish. Thanks for sharing this delicious/easy recipe.

Tom MacKay says

August 23, 2025 at 6:44 am

I have made this simple recipe quite a few times, it is etremely easy. But I tried the method of putting in the fridge overnite, for enhanced flavour. And the result was a mess. Dough would not recover and rise, it was a goopy useless sludge. So I wouldn’t recommend trying that approach.

- Sophie Eustace says
  
  August 24, 2025 at 8:53 pm
  
  I left mine in the fridge for 2 days, it worked out great…. I made sure I left the dough out for 30-45 mins in a warm pace before shaping and baking.
  
- Diane says
  
  October 13, 2025 at 3:28 am
  
  Use regular vs. instant yeast if putting in fridge overnight. Also check on it for first 12 hours to make sure it isn’t rising too much. If it is, punch it down and put back in. If if over rises without out being punched down, then deflate, that would explain your situation. I found this out making bagels.
  
- Diane says
  
  October 13, 2025 at 3:30 am
  
  Oh – also try using tepid water instead of very warm/hot water too. This adjustment also helped me with my bagel dough problem for the overnight fridge rise.
  
Gerald Stefl says

August 20, 2025 at 1:26 pm

I forgot to mention I also subbed 1/4 cup whole wheat for same amount of bread flour plus beer instead of water. YUMM..

Gerald Stefl says

August 20, 2025 at 12:57 pm

I subbed beer for water and refridged for 3 days, YUMMM…

- Patty says
  
  September 9, 2025 at 6:30 pm
  
  This sounds stupid, but I assumed the heated water in the recipe was important for the process. I’m guessing you don’t hear beer?
  
Spela says

August 20, 2025 at 5:24 am

I’ve made it many times before and this is always my go to recipe. Using whole wheat flour today and hoping it turns out just as yummy.

Maddy says

August 19, 2025 at 4:43 pm

I’ve tried a few different bread recipes and this one turned out beautifully! I did add a touch of sugar and cinnamon for some subtle flavor but the dutch oven baked my bread loaf so well.
10/10 thanks for the recipe

Margaret Bell says

August 18, 2025 at 12:12 pm

Dear Nagi,
I love your recipes , particularly your technical tips .
I have made your Artisan no knead bread recipe twice using bread flour.
I have not succeeded in getting the nice big holes in the crumb as shown.
I don’t have a dutch oven that I can preheat.
If I preheat the baking tray, is that sufficient ?
If not , I’ll buy a dutch oven .
Can you recommend a good light weight one ?
Thank you,
Margaret

PGW says

August 18, 2025 at 6:20 am

No kneading?? I don’t understand the science, but I’ve made this recipe 3 times, and everytime it’s flawless! Is it magic?? I didn’t have quick yeast so I activate my regular dry stuff in the water for a few minutes first. I’m about to bake loaf four, and five will go into the fridge for 2 days. Thanks for this super easy recipe, Nagi!

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