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Lazy Loaf, Artisan Soul: A Love Letter to No-Knead Bread

This rustic No-Knead Bread delivers a crisp golden crust and soft, airy crumb—all with just four ingredients and no kneading. Perfect for beginners and seasoned bakers alike, this slow-risen loaf transforms your kitchen into an artisan bakery.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 13 hours
Servings: 10 –12 slices
Course: Bread
Cuisine: European-inspired
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 370 ml warm water
  • 2 tablespoons 10 g dry yeast
  • 4 cups 500 g all-purpose flour
  • 1 teaspoon salt

Method
 

  1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5–10 minutes until foamy.
  2. Add flour and salt. Stir with a spoon until a shaggy, sticky dough forms.
  3. Cover the bowl with plastic wrap or a clean towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly.
  4. Turn dough out onto a floured surface. Fold it over itself a few times and shape into a round loaf. Let it rest for 30–45 minutes.
  5. While the dough rests, place a Dutch oven (or heavy pot with lid) in the oven and preheat to 450°F (230°C).
  6. Carefully place the dough into the hot Dutch oven. Cover and bake for 30 minutes.
  7. Remove the lid and bake for another 10–15 minutes until the crust is deep golden brown.
  8. Remove the bread and cool on a wire rack for at least 30 minutes before slicing.

Notes

  • Flour Type: You can use bread flour for a slightly chewier texture.
  • Add-Ins: Try mixing in rosemary, garlic, olives, or seeds for variation.
  • No Dutch Oven? Use any oven-safe pot with a tight-fitting lid or create a steam bath with a tray of hot water on the bottom rack.
  • Don’t rush the rise: A long fermentation gives the best flavor and texture—overnight is ideal.