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    No-Knead Artisan Bread

    No-Knead Artisan Bread

    Crispy crust, soft inside - the crust is crispy and flaky
    This amazing no-knead bread proves that the best things in life are often the simplest. With just four basic ingredients and a revolutionary folding technique, you'll create artisan-quality bread with a crispy, flaky crust and an incredibly soft inside. No kneading required - just mix, fold, and let time do the work!

    Crispy Crust, Soft Inside Artisan Bread - No Knead Method

    Watch the complete process of making this amazing bread with crispy crust and soft inside

    Simple Ingredients

    • 1 cup Water(220 ml)
    • ¾ tsp. Fresh yeast(3 g), or ½ tsp. (2 g) dry yeast
    • 1 tsp. Sugar(4 g, completely optional, food for the yeast)
    • 2 ½ cups Bread flour(320 g)
    • 1 tsp. Salt(6 g)

    Step-by-Step Artisan Method

    1. 1
      Mix the base: In a large bowl, combine water with fresh yeast and sugar. Mix until completely dissolved - this activates the yeast for a beautiful rise.
    2. 2
      Add dry ingredients: Add bread flour and salt to the mixture. Mix until there's no more dry flour visible - just mix, no need to... knead! The dough will look rough and shaggy, which is perfect.
    3. 3
      First rest: Cover and let rest for 30 minutes. This allows the flour to fully hydrate and gluten to start developing naturally.
      Timer Available:First Rest (30:00)
    4. 4
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle technique replaces traditional kneading.
    5. 5
      The lift and slap: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for developing the perfect gluten structure without kneading.
    6. 6
      Second rest: Cover and let rest for 30 minutes. The dough will become more elastic and smoother.
      Timer Available:Second Rest (30:00)
    7. 7
      Repeat the process: Repeat the steps from before - stretch and fold the 4 sides, then lift and slap. You'll notice the dough is much more developed now.
    8. 8
      Main rise: Let rise for 2 hours or until it doubles in size. The dough should look bubbly and airy - nice bubbles are always a great sign.
      Timer Available:Main Rise (2:00:00)
    9. 9
      Prepare workspace: Sprinkle flour on work surface and turn out the risen dough. Bubbles! - you should see beautiful air pockets throughout.
    10. 10
      Shape and divide: Fold the dough so it's easier to cut. Cut in 4 equal parts.
    11. 11
      Pre-shape: Make each piece into a ball by gathering the edges and sealing. Rub against work surface to seal properly.
    12. 12
      Rest the dough balls: Let them rest for 10 minutes to relax the gluten before final shaping.
      Timer Available:Shape Rest (10:00)
    13. 13
      Final shaping: Flatten gently, then roll and press down with the tips of your fingers to create the final loaf shape.
    14. 14
      Arrange on tray: Place on tray, seam down, spacing them apart for even baking.
    15. 15
      Final rise: Cover with a towel and let rise for 30 minutes until puffy and light.
      Timer Available:Final Rise (30:00)
    16. 16
      Prepare for baking: Lightly sprinkle flour over the breads and smooth the flour with your hand. Score the bread with a sharp blade or knife. Make confident, deep cuts to allow proper expansion.
    17. 17
      Create steam: Sprinkle a little water around the breads (not directly on them) and cover with another tray to create a steam chamber.
    18. 18
      Steam baking: Bake at 450°F (230°C) for 20 minutes covered. This creates that amazing crispy, flaky crust.
      450°F (230°C)
      Timer Available:Steam Baking (20:00)
    19. 19
      Finish baking: Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden brown.
      390°F (200°C)
      Timer Available:Finish Baking (10:00)
    20. 20
      Cool and enjoy: The bread will sing as it cools - that crackling sound means perfect crust! The crust is so flaky! and the inside is perfectly soft. Now the most important part - that first bite of pure crunchy heaven!

    Pro Tips for Perfect Results

    • The 'lift and slap' technique is key - it develops gluten without traditional kneading
    • Wet hands prevent the sticky dough from sticking to you during folding
    • The steam from the covered tray creates that amazing crispy, flaky crust
    • Don't skip the flour dusting - it's optional but they're so nice to touch!
    • Listen for the bread to 'sing' as it cools - that crackling means perfect crust formation

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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