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Everyday Artisan-Style Crusty Bread (No-Knead)

This no-knead Artisan-Style Crusty Loaf bakes up with a crisp exterior and a soft, chewy texture. It's one of our everyday favourites -- slice it up and use it for sandwiches or avocado toast, or enjoy warm with a slab of butter.
Course Lunch, Side Dish
Cuisine American
Prep Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 5 minutes
Servings 8
Calories 208kcal
Author Michelle


  • 400 ml warm water
  • 7 g active dry yeast
  • 450 g all-purpose flour or bread flour
  • 9 g sea salt


Make the dough:

  • Combine warm water and yeast in a very large mixing bowl.
  • Add in the flour and sea salt.
  • Stir the mixture with a silicone spatula -- it should be slightly tacky.
  • Cover with a lid and leave at room temperature for about 2 hours, or until doubled in bulk. If not baking right away, place into the fridge to slow down the fermentation. Store for up to 3-4 days -- the longer it's stored, the more tangier the dough will be.
  • During the 2 hours, every 30 minutes, stretch and fold over the dough. (Use a spatula to help pick up the dough and fold it from north-south, turn the bowl 45 degrees, and repeat, until it's been done 4 times).

Shape the dough:

  • Place a heavy-bottomed Dutch oven (or cast iron pot with lid) in the oven and preheat to 500°F/260°C.
  • Transfer the dough to a lightly floured work surface.
  • Gather the dough, being careful not to pop any air bubbles and pinch to seal a seam.
  • Flip the dough seam-side down.
  • Using a dough scraper, push the edge of one side of the dough to create a bit of tension. Repeat with the opposite edge (eg. North to South, South to North) and then then East to West and West to East.

Bake the dough:

  • Place the shaped dough onto a large piece of parchment paper.
  • Cover and let it rest at room temperature for 30 minutes.
  • Score the top of the dough at a 45° with a sharp knife or bread lame (this gives the bread a weak point for the steam to escape).
  • Carefully remove the hot Dutch oven pot from the oven (use gloves) and place the dough into the pot along with the parchment paper. Cover with the lid.
  • Place into the oven and bake at 500°F/260°C for 20 minutes.
  • Reduce the temperature to 400°F/204°C and bake for another 30 minutes.
  • Let completely cool on a wire rack before slicing. (Cool for at least 3-4 hours).


Calories: 208kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 440mg | Potassium: 69mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 3mg