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Home » 5-Ingredient or Less Recipes » Overnight Artisan Bread Recipe- No Knead!

Overnight Artisan Bread Recipe- No Knead!

20 Comments By Jesseca on December 11, 2022

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This simple artisan bread recipe has only four ingredients and rises overnight, no kneading required! Quick, easy, and delicious! The best part? It requires ZERO baking knowledge or skill. You cannot mess this recipe up. 

No Knead Bread

My neighbor popped over to door ditch us a loaf of bread. It was SO GOOD. Crisp on the outside, soft in the center, and perfect toasted with a slather of butter. 

It was like the bread of my dreams. We enjoyed it so much that I asked for the recipe and my mind was blown. This has to be the easiest bread recipe I have ever made. And I have made dozens! 

The secret? You let this bread rise overnight after gently mixing the ingredients by hand. No kneading, no mixer, and amazingly delicious end results. This easy artisan bread is has a beautiful crusty outside and soft center. I kid you not, this took me a whopping five minutes to prep. FIVE MINUTES! 

What is Artisan Bread?

I have searched and searched to find a general definition of artisan bread. From what I found, artisan bread is bread that uses minimal ingredients and no additives.  It has a crisp exterior, soft chewy center, and air pockets throughout the dough. It has a more rustic look and golden crispy outside. 

Rising dough

Ingredients for quick and easy artisan bread:

These are pantry staple ingredients, which means most of you should already have them on hand! Here is what you will need to make this easy bread recipe.

  • All purpose flour- Also known as regular white flour. This is found in the baking aisle of your local grocery store.
  • Yeast- For this recipe I like to use instant yeast. However, I have used active yeast with equally delicious results!
  • Salt- A flavor enhancer that also helps work with the yeast. 
  • Water- Luke warm water is best. You don’t want it cold. I always suggest slightly warmer than room temperature. 

Difference between active yeast and instant yeast:

Both yeast varieties help in the same way. With active yeast, you will need to let it proof in the water before you can move on to the next step. This helps to activate the yeast which in turn will help the bread rise. Instant yeast, on the other hand, goes straight into your dry ingredients. No proofing needed. 

Bread dough in pan

I tried to make these step by step instructions super easy, but please be sure to let me know if you have any questions. We have made this recipe dozens of times and I am always happy to help troubleshoot! 

How to make overnight bread recipe:

  1. The night before you are ready to bake your bread, mix together the flour, yeast, and salt in a medium glass bowl. I use a wooden spoon or spatula. 
  2. Fold in the water until the dough has formed. This should only take about a minute or two.
  3. Scrape the sides of the bowl and contain in the center of the dish. 
  4. Cover with plastic wrap, or a clean towel, and allow to rise for 12 to 18 hours in a warm dry place.
  5. The next morning, or after 12 to 18 hours, your dough should be double in size and dotted with air pockets or bubbles.
  6. Turn out onto a lightly floured piece of parchment.  Fold the dough onto itself forming a ball. Let it rest for 30 minutes. 
  7. Preheat your oven to 450 degrees. Place your dutch oven, with the lid, inside and heat for 30 minutes (the same as the dough rest time).
  8. Very carefully transfer the dough and parchment into your heated dutch oven. 
  9. Cover and bake 30 minutes.
  10. Remove the lid and bake an additional 15 minutes. 
  11. Cool slightly, slice, and serve.

Helpful tools for this recipe:

The only item that is a MUST for this recipe is a cast iron dutch oven with a lid ($70 with prime 2 day shipping!). I highly recommend enamel coated. The key to getting that super crispy outside is when you heat up the pan, and it gets HOT. The cast iron is suited for those high temperatures and perfect size for your loaf. 

Bonus, you will fall in love with this pot. It is one of my most used kitchen items. So easy to clean, even heating, and both stove top and oven safe. 

Sliced no knead artisan bread

Artisan Bread Making Tips:

  • This dough is sticky, and that is ok. Try to avoid adding any extra flour. 
  • When measuring your flour, be sure to spoon it into your measuring cup. Spooning makes sure the flour is not too compact and avoids adding too much flour to the dough. 
  • Bread flour can be substituted for the all-purpose flour in this recipe. I like to use a 1:1 ratio when substituting. 
  • Your dough should be dotted with air bubbles after it rises, this means it is ready to go into the oven. 
  • We have enjoyed adding in herbs like fresh garlic and rosemary or shredded cheese to the dough as well. 
  • This bread is insanely delicious toasted with a little spread of homemade pomegranate jelly.

More Bread Recipes:

  • Easy Soft Pretzels
  • 40 Minute Hamburger Buns
  • The BEST Sandwich Bread
  • Simple Flatbread Recipe
4.41 from 15 votes

Overnight Artisan Bread Recipe- No Knead!

Created by: Jesseca

Course Bread Recipes
Cuisine American
Prep Time 5 minutes
Cook Time 18 hours
Bake Time 45 minutes
Total Time 18 hours 50 minutes
1 loaf
This simple artisan bread recipe has only four ingredients and rises overnight, no kneading required! Quick, easy, and delicious! The best part? It requires ZERO baking knowledge or skill. You cannot mess this recipe up.
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Ingredients
 
 

  • 3 cups flour we like all-purpose or bread flour
  • 1/2 teaspoon instant yeast
  • 1-1/2 teaspoon salt
  • 1-1/2 cups luke warm water

Instructions

  • The night before you are ready to bake your bread, mix together the flour, yeast, salt in a medium glass bowl. I use a wooden spoon or spatula. 
  • Fold in the water until the dough has formed. This should only take about a minute or two.
  • Scrape the sides of the bowl and contain in the center of the dish. 
  • Cover with plastic wrap, or a clean towel, and allow to rise for 12 to 18 hours in a warm dry place.
  • The next morning, or after 12 to 18 hours, your dough should be double in size and dotted with air pockets or bubbles.
  • Turn out onto a lightly floured piece of parchment.  Fold the dough onto itself forming a ball. Let it rest for 30 minutes. 
  • Preheat your oven to 450 degrees. Place your Dutch oven, with the lid, inside and heat for 30 minutes (the same as the dough rest time).
  • Very carefully transfer the dough and parchment into your heated Dutch oven. 
  • Cover and bake 30 minutes.
  • Remove the lid and bake an additional 15 minutes. 
  • Cool slightly, slice, and serve.

Notes

This dough is sticky, and that is ok. Try to avoid adding any extra flour. 
When measuring your flour, be sure to spoon it into your measuring cup. Spooning makes sure the flour is not too compact and avoids adding too much flour to the dough. 
Bread flour can be substituted for the all-purpose flour in this recipe. I like to use a 1:1 ratio when substituting. 
Your dough should be dotted with air bubbles after it rises, this means it is ready to go into the oven. 
We have enjoyed adding in herbs like fresh garlic and rosemary or shredded cheese to the dough as well. 
This recipe was adapted from Mark Bittman’s

Equipment

Silicone Spatulas
Measuring Cup
Dutch Oven

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This simple artisan bread recipe has only four ingredients and rises overnight, no kneading required! Quick, easy, and delicious! 

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    Comments & Reviews

  1. Juanita says

    December 19, 2022

    I have a combo oven with convection. Have you ever tried baking this bread using convection setting and if so how does it change the time?

    Juanita

    Reply
    • Jesseca says

      December 19, 2022

      I don’t own a convection oven and won’t be able to offer any advice when baking. However, I did a quick google search and there are many websites that can help convert that temp and time for you.

      Reply
  2. Carol says

    September 24, 2022

    Hi, I made the dough around 8am and it is now 3pm and the dough is ready, bubbles and doubled in size. 7 hours…😲 should I wait for allotted time or go for it.

    Thank you
    Carol

    Reply
    • Jesseca says

      September 25, 2022

      Hi Carol, I’d bake it.

      Reply
  3. Allison says

    September 16, 2022

    5 stars
    This bread came out perfect, with a crispy crust and soft insides. I’ll certainly make it again. To make it a little healthier, I used half bread flour, half spelt flour, but I didn’t change anything else. Do you by any chance have this recipe with weight measurements? Measuring cup amounts with flour can be inconsistent.

    Also, how do you keep your dough from spreading out in your Dutch oven? Maybe my dough was a little too soft, but as with other no-knead breads I’ve made in the past, it didn’t hold it’s shape very well after the 30 minute rest. I made my Dutch oven a little narrower by adding a ring of foil and setting the parchment paper inside the ring, but maybe there is a better way…?

    Reply
  4. Jan m says

    August 20, 2022

    5 stars
    Tried this recipe 3 times. The first time it was a success. Total disaster the next 2. Even bought new yeast and flour. Would not recommend due to inconsistent results.

    Reply
    • Jan says

      August 20, 2022

      1 star
      I did NOT rate 4 stars!

      Reply
      • Jesseca says

        August 21, 2022

        Hi Jan, I’d love to help figure this out. I replied on a previous comment. I’ve made this recipe over 100 times with no issues. Are you using a spoon to scoop the flour into the measuring cups and leveling off? The water should be warm, but not hot. Too hot and it will kill the yeast. Too cold and it won’t activate.

    • Jesseca says

      August 21, 2022

      Are you measuring the dry ingredients properly? I’d love to help troubleshoot this. I have made this recipe over 100 times without any issues.

      Reply
    • Sarah says

      January 8, 2023

      How can I make this in a regular oven? I don’t have a Dutch oven. do I put a pan of water on the bottom rack? same baking temp and time?

      Reply
      • Jesseca says

        January 8, 2023

        Hi Sarah. A dutch oven is a type of pan (https://amzn.to/3ZeJUFH), not the type of oven. It is an enamel coated cast iron pot. The only other suggestion would be a regular cast iron pot with a lid. I don’t think this recipe will turn out the same in a regular pan.

        Thank you for asking this question.

  5. Dave says

    August 20, 2022

    5 stars
    Simple, easy and delicious. Perfect for a warm and toasty Saturday breakfast.

    Reply
  6. Maria says

    May 19, 2021

    Jesseca, it seems that since you updated your page yesterday, the ‘sugar mention’ is gone. thank you!

    Reply
    • Jesseca says

      May 21, 2021

      You are welcome. I updated it last week when it was first mentioned. The sugar was not mentioned in the recipe ingredients but was a typo in the instructions. I fixed it the second it was brought to my attention.

      Reply
  7. Maria says

    May 17, 2021

    I’m disappointed, I wanted to make the bread tonight, but the amount of sugar is still not on the recipe! You said you removed it, so what is it? Does it have sugar or not?

    Reply
    • Jesseca says

      May 18, 2021

      No. I’m looking right at the recipe card and no where on there is sugar mentioned. I’m not sure why there is still the issue.

      Reply
  8. Donald McClellan says

    May 4, 2021

    You mention sugar in your bread recipe, but I found no where that it states how much sugar.
    Did I miss it ? As it is not in the ingredients list.
    Just Don

    Reply
    • Jesseca says

      May 5, 2021

      That was a typo, my apologies. It is fixed now.

      Reply
    • María says

      May 6, 2021

      @Jesseca, I can’t find it either…not fixed..

      Reply
    • Jesseca says

      May 7, 2021

      @María, I just looked through the recipe. I did remove the mention of sugar.

      Reply

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Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

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