No-Knead Artisan Bread

Name: No-Knead Artisan Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Ingredients: 3 cups all-purpose flour; 1/4 tsp active dry yeast; 1 1/2 tsp salt; 1 1/2 cups warm water

12 servings15 min prep45 min cookEasy

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The Story Behind It

The Tale of No-Knead Artisan Bread

Story updated September 18, 2026

No-knead bread was popularized in the mid-2000s by baker Jim Lahey and food writer Mark Bittman, whose New York Times recipe demonstrated that a long, slow fermentation could develop gluten structure without kneading, sparking a home-baking movement.

Ingredients

Scale:· 12 servings

3 cups all-purpose flour
1/4 tsp active dry yeast
1 1/2 tsp salt
1 1/2 cups warm water

Instructions

1Stir flour, yeast, and salt together, then stir in water until a shaggy, sticky dough forms.
2Cover and let rest at room temperature 12-18 hours, until bubbly and doubled.
3Turn onto a floured surface, fold a few times, and shape into a round.
4Rest 30 minutes while preheating a Dutch oven at 450°F.
5Place the dough in the hot pot, cover, and bake 30 minutes, then uncover and bake 15 more minutes.

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