No Knead Bread

How to Make No-Knead Artisan Bread In A Dutch Oven

Do you know what’s better than the best slice of no-knead bread you’ve ever had?

The fact that you can make it yourself! And because it’s so easy, you don’t have to settle for any old bread. You can create a delicious loaf that’s soft and chewy on the inside and crunchy on the outside—the kind of bread that makes everything taste better when it’s there.

But don’t take our word for it: try this loaf recipe and see what all the fuss is about!

Watch No Knead Bread video recipe:

How to Make No Knead Bread Dutch Oven

no knead bread

Vincenzo’s Top Tips To Make Easy No-Knead Bread

Check that the Dutch oven is heated.

Making artisan bread requires a prepared Dutch oven. When you set the room-temperature dough ball in a heated Dutch oven, the outside layer cooks quickly, resulting in a lovely crust.

Take your time!

Time is of the essence when preparing no-knead bread. This no-knead recipe works because of the rising time.

Keep the dough from rising too much.

Overfermentation of the dough will result in an off-taste and texture.

Avoid Using Too Much Flour

A dense dough will result from using less flour. This dough will initially be sticky but will shape up later.

no knead bread

No Knead Bread

Vincenzo's Plate
5 from 3 votes
Cook Time 50 minutes
Total Time 18 hours
Course Antipasto, Side Dish
Cuisine Italian
Servings 6


  • Dutch Oven If you don't have a dutch oven you can use a stainless steel Pot without plastic handles
  • Spatula Or Fork
  • Large mixing bowl
  • Chopping-board


  • 400 grams 00 flour 14.10oz. Or All-purpose flour. Plus extra on the side
  • 3 grams Fresh yeast 0.10oz. Or ½ teaspoon dry yeast
  • 1 tbsp Salt
  • 300 ml Water 1.26 cups. Lukewarm water


  • No knead bread is very easy to make – start by adding a handful of flour to a large mixing bowl and all of the water.
  • Mix the flour and water together using a spatula, then break the yeast in the water with your hands and mix it through.
  • Once the yeast has melted, add another handful of flour and continue to mix.
  • Add a spoonful of salt and combine.
  • Continue to mix through until the flour has disappeared. Your no knead bread dough should be wet and sticky.
  • Cover the bowl tightly with plastic wrap and leave to rest (out of the fridge) for 6hr. Then in the fridge for 10-12hr.
  • Next, get the no knead bread dough from the fridge; remove it from the bowl, and place it onto a chopping board or kitchen bench.
  • Dust flour on top of the dough, then turn it over and add some to the bottom, rubbing it in.
  • As the dough will be stretched out, fold the dough over, about a ¼ of the way, then again 3 times until you have folded it completely.
  • Turn it around, and repeat the process, adding flour as you go.
  • Get a clean bowl, place a tea towel inside it, dust it with flour and put the no knead bread dough inside, adding a touch more flour on top.
  • Fold the tea towel over the top so the dough is covered and leave it to rest for 2hr.
  • After 1 hr, pre-heat your oven to 250°C / 482°F and place a cast iron/dutch oven pot inside, with the lid, so it warms up.
  • Once another hour is up, carefully remove the pot and place your dough inside.
  • Make two light slits just on the surface of the bread creating a cross. Put the lid on and the dutch oven back in the oven.
  • Bake the bread at a 230°C/446°F for 30 minutes.
  • Now, remove the lid from the dutch oven and leave the bread to cook for another 15-20 minutes or until it is golden and crispy.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword Breadmaking, No Knead
Tried this recipe?Let us know how it was!

How to serve Artisan Bread

Wait at least 10 minutes for the bread to cool down….and enjoy it however you like. Drizzle some extra virgin olive oil and oregano on top while it’s still warm…and listen for the CRUNCH!

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14 Responses to No Knead Bread

  1. Kim February 13, 2023 at 5:41 AM #

    5 stars
    easy to make and taste great

  2. Suan March 10, 2023 at 5:44 AM #

    Yumyum! Great bread, easy to make, great taste although I only used one tsp of salt.

  3. Anastasia Celestine July 14, 2023 at 12:34 PM #

    5 stars

    • Vincenzo's Plate July 17, 2023 at 8:10 PM #

      Grazie! Sono contento che ti sia piaciuta la ricetta.

  4. Lisa Z July 17, 2023 at 5:06 AM #

    I timed this bread wrong. The 6 hour rise will end at 3:49pm and then the 12 rise will take me to 3:49am! I Will not be getting up that early. How important is the 12 hour rise? Could I turn and fold it after the 6 hours and then let it rise for another 2 hours and then bake? I know I can just try it and see what happens but just curious.

    • Vincenzo's Plate July 17, 2023 at 8:08 PM #

      Sure, you can turn and fold the dough after the 6-hour rise and then let it rise for another 2 hours before baking. The 12-hour rise is not essential, but it will help to develop the gluten in the dough and give the bread a better texture. If you don’t have time for the full 12-hour rise, the 2-hour rise will still give you a good loaf of bread.

  5. Lilly September 5, 2023 at 6:17 AM #

    I followed the instructions but my dough ended up being so sticky after 12h rest in the fridge. I also realized it didn’t rise at all in the fridge and lost its volume little bit. Could you please let me know what I did wrong?? Thank You

    • Vincenzo's Plate September 8, 2023 at 7:22 PM #

      A sticky no knead bread dough after 12 hours in the fridge could be due to an excess of water, not enough rise time, an oven that wasn’t preheated to the right temperature, an unscored loaf, or a sticky flour. To fix the sticky dough, you can add more flour, let the dough rise for longer, preheat the oven to the right temperature, score the bread, or use a different flour.

  6. Paul September 23, 2023 at 10:51 PM #

    5 stars
    I enjoyed making this. Thank you. It did end up more dense and heavy than it looked in the video, but it still tasted good. I found that 400g of flour (I used plain flour) with 300ml of water produced quite a dry mixture, so I added more water. But I didn’t change the amount of yeast. It did rise, but not as much as, perhaps, it should. I’m thinking that I should have used less flour, or the same amount of flour with more yeast. What do you think?

    • Vincenzo's Plate October 2, 2023 at 7:36 PM #

      Dense and heavy no knead bread can be caused by too much flour, not enough yeast, or insufficient rise time. To improve your bread, use less flour, more yeast, and proof in a warm place. You may also want to use a fresh packet of yeast and high-protein flour.

  7. hans pyfferoen October 31, 2023 at 7:18 PM #

    My dough did come perfect out the fridge, folding went quite well. But after the 2 hours resting the dough was too soft. What can be the reason?

    • Vincenzo's Plate November 3, 2023 at 7:07 PM #

      No-knead bread dough may become too soft after resting if too much water was used, the gluten was underdeveloped, or the dough was kept in a warm environment. To prevent this, measure the water carefully, fold the dough properly, and let it rest in a cool place.

  8. Michael March 28, 2024 at 12:04 AM #

    Super easy thanks

    • Vincenzo's Plate March 28, 2024 at 10:10 AM #

      You’re very welcome, my friend! I’m glad you found the recipe easy. Happy cooking!

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