Name: World's Easiest Yeast Bread recipe - Artisan, NO KNEAD
Prep time: 5 min
Cook time: 40 min
Ingredients: 3 cups (450g) flour (, bread or plain/all purpose (Note 1)); 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast)); 2 tsp cooking / kosher salt (, NOT table salt (Note 3)); 1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)); 1 1/2 tbsp flour (, for dusting)

This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!

No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!

Close up of crispy crust of world's easiest yeast bread

Phenomenal EASY yeast bread recipe

This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.

It’s a gold nugget recipe, and you may never buy bread again after trying this!

Here’s why it’s so easy:

No knead, no stand mixer
3 minutes active effort – you won’t even get your hands dirty
Dutch oven (cast iron pot) ideal but not necessary
Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)
Easy but yet no compromise on quality of bread

Close up showing large holes in slice of artisan style bread made from scratch

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch – yeast, flour, salt and water. Yep, really, that’s it!

No yeast?

Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!

Ingredients in homemade No Knead Artisan style bread

Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.

1. Make wet sticky dough

How to make homemade bread so easy anyone can do it!

Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.

2. Rise!

Before and after dough rising for no knead bread - crusty artisan style

Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly. See video at 24 seconds for consistency.

OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.

Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

3. Preheat oven & pot

Preheating dutch oven in oven for homemade bread

30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.

Hot oven + hot pot = bread rising boost!

4. Scrape dough out

Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.

5. Shape the dough very roughly

Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.

Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.

6. FLIP dough upside down onto paper

Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.

Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges

7. Prepare to bake!

Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

See recipe notes for no dutch oven method.

8. Bake!

Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇

Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)

Remember – you can make this bread recipe WITHOUT a dutch oven!

Artisan style no knead bread in a dutch oven, fresh out of the oven

Why this bread recipe works – and TIPS!

Loose, sticky dough = easier to rise than firmer dough.
No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.
Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!
Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.
Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.
Bake immediately if it’s a bread emergency….
…but you’ll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)
Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.

Close up of crispy crust of world's easiest yeast bread fresh out of the oven

All the ways to eat this bread!

Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x

Watch how to make it

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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

Author: Nagi

Prep: 5

Cook: 40

Rising: 2

Bread, Sides

Western

4.97 from 1773 votes

Servings – 12 slices

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.

SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

Ingredients

▢ 3 cups (450g) flour , bread or plain/all purpose (Note 1)
▢ 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
▢ 2 tsp cooking / kosher salt , NOT table salt (Note 3)
▢ 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough shaping

▢ 1 1/2 tbsp flour , for dusting

Instructions

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

Recipe Notes:

MAKE AHEAD/Storage:

Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
Bread in photos & video is 2 hr rise, immediate bake.
Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
Freeze cooked bread for up to 3 months.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!

If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.

No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.

Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.

9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

12. Nutrition per slice

Nutrition Information:

Calories: 155cal (8%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 65mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)

Keywords: artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)

4,816 Comments

Rachel says

April 7, 2020 at 6:10 am

I made i! I had it with your lentil soup today. It is delicious and now my favorite bread recipe. I’m now going to make the 3 day option, hard to believe this could get better. Thank you!!!!

Maria says

April 7, 2020 at 2:47 am

This is the second time I’ve made this bread. The first time was an epic fail, probably because I used a Roman clay pot which can’t be preheated in the oven. The second time I used a regular baking pan. Unfortunately, the bread didn’t rise as much, didn’t have a crusty top and was way more dense than yours. After rising in the oven for exactly two hours the dough was too loose and it was difficult to form it. Don’t know what I did wrong, any ideas???

- Nagi says
  
  April 7, 2020 at 1:31 pm
  
  Hi Maria, Sorry you are having issues here, what is the weight of flour you’re using? N x
  
  - Maria says
    
    April 11, 2020 at 2:44 pm
    
    I have no idea to be honest, didn’t know it mattered. What should it be?
    
Thiago says

April 7, 2020 at 1:11 am

Nagi, first thank you for all you recipes, they’re all delicious and I really like how you care to make them easy for anyone even if we don’t have all the ingredients or tools.

I’m willing to try to bake this one, but I have some doubts about the tray and pan method to substitute the dutch oven. Using the oven you first cook with the lid on and later take it off. Using the tray, do I have to cover my bread with tin foil? Or do i just cook it uncovered all the time? Do I leave the pan with water all the time or do i need to remove it in the last minutes?

- Nagi says
  
  April 7, 2020 at 1:37 pm
  
  Hi Thiago, no need to cover it whilst cooking – you’ll just cook it for 40 minutes with the tray of boiling water in the bottom of the oven for the duration of the cook. Love to know how you go! N x
  
  - Thiago says
    
    April 7, 2020 at 11:41 pm
    
    Just made it and worked perfectly! It is beautiful, crunchy and tasteful. Hugs from Brazil.
    
Leah W says

April 6, 2020 at 2:52 pm

I’ve made this twice now and have a third batch of dough in the oven. It’s super easy to make and super tasty! Especially fresh out of oven with butter. Thanks for a great recipe Nagi.

- Nagi says
  
  April 6, 2020 at 3:04 pm
  
  Wahoo! That’s great to hear Leah! N x
  
Des says

April 6, 2020 at 2:47 pm

I’m so glad I found this recipe!! So easy! My dough was slightly wetter than yours when I rolled it onto the bench. It baked beautifully in my Dutch oven. Next time I’ll bake it slightly longer just so the dough is cooked through in the middle (although my oven is very temperamental) there’s nothing better than warm bread with butter!! Thank you!!

- Nagi says
  
  April 6, 2020 at 3:06 pm
  
  Hi Des, sounds perfect – can’t agree with you more, fresh bread and butter makes me weak at the knees! N x
  
Dean K says

April 6, 2020 at 2:41 pm

This is phenomenal! I made last Thursday with my 8 and 10 yr old girls….posted pics on my FB page and the requests for the recipe poured in from around the globe 🙂 needless to say you will now have more fans/subscribers! Cheers Nagi

- Nagi says
  
  April 6, 2020 at 3:15 pm
  
  WOOT!!! I’m so glad you love it Dean – it’s addictive though! N x
  
Alison G says

April 6, 2020 at 1:15 pm

Thank you very much Nagi, I have tried other recipes that were similar (not refridgeration methods) with no success too doughy and yeasty. So I tried yours and watched your video (I had to add a bit more water to dough as it was a bit to dry) and was successful it was truly a wonderful bread. I live in the gold coast and I have used a few of your other recipes all with great success so thank you and keep up the great work you do! You bring back the happiness in cooking easy and great meals.

- Nagi says
  
  April 6, 2020 at 3:17 pm
  
  That’s great to hear Alison!!! N x
  
Kristina R. says

April 6, 2020 at 11:47 am

There is no mention of cooking the bread at a higher temp. The bread was still raw after the cooking instructions at 230 degrees

- Nagi says
  
  April 6, 2020 at 12:59 pm
  
  Hi Kristina, sorry you’re having issues here – it should definitely not be raw after 45 minutes. You may need to check your oven thermostat. N x
  
  - Kristina Reese says
    
    April 7, 2020 at 8:30 am
    
    Hi there, is the bread supposed to cook at 230 degrees?
    
    - Taz says
      
      April 8, 2020 at 5:59 am
      
      That’s Celsius . It’s 450 Fahrenheit.
      
Slavka says

April 6, 2020 at 4:38 am

Just made this bread now and it turned out a dream! Thank you for such a simple yet effective recipe!
If I wanted to jazz it up a little at what point would I add ingredients such as seeds (sunflower, pumpkin, sesame)?

- Nagi says
  
  April 6, 2020 at 12:07 pm
  
  Hi Slavka, I’d just add them into the dough when mixing initially, however I’m still doing some testing here 🙂 N x
  
Renee says

April 6, 2020 at 2:28 am

Hi Nagi, I love your recipes and I’m keen to try this one too. I have a dutch oven like the one in the photo (same colour even!), Le Creuset brand. Their care instructions make a big deal of never heating it without something (e.g. oil) in the bottom. Will this be damaging to the pot do you think or it’s no problem?

- Nagi says
  
  April 6, 2020 at 12:15 pm
  
  Hi Renee, I have Chasseur pot, I’ve had mine for a very long time and have never had any issues here! N x
  
  - Renee says
    
    April 6, 2020 at 12:29 pm
    
    Thanks! That’s good to know. I’ll give it a try
    
    - Olga Owen says
      
      April 7, 2020 at 2:26 am
      
      Hi Renee, I use my Le Creuset for bread baking and it’s just fine. I also have another cast iron pot I have used (can’t remember the brand name, Berner or something like that)- no problem with that one either. Hope this helps
      
      - Renee says
        
        April 7, 2020 at 8:43 am
        
        Thanks!
      - Emma Hall says
        
        April 8, 2020 at 2:04 pm
        
        Hi Olga, did you put anything in the pan when warming as my Le Creuset burnt in the bottom
  - Emma says
    
    April 6, 2020 at 7:48 pm
    
    Hi Nagi – I baked this today and the bread is phenomenal, Big hit with all the family! However as the person above said I used my Le creuset & it burnt the bottom. I am trying to get it clean with bicarb. I’m thinking of adding water to it when heating in the oven to prevent burning – what do you think? Just hoping my pan’s ok as it’s an oldie but a goodie.
    Thanks, Emma
    
michael says

April 6, 2020 at 1:29 am

First attempt at baking ever during this Covid time. All the way from South Africa. Easy peasy – feel like a world champ- Awesome recipe. Thanks Nagi

- Nagi says
  
  April 6, 2020 at 12:21 pm
  
  WOOT! That’s great to hear Michael, thanks so much!
  
Margarita Katz says

April 5, 2020 at 10:20 pm

OMG Nagi! This is such an easy breezy recipe! I feel like a professional baker! I’ve made it twice now and the third is in the fridge so I don’t run out! The loaf came out like I bought it at a European bakery! And it tastes delicious! Thank you for your wonderful and delicious recipes! Because of you, the meals I’ve made following your recipes has made me enjoy cooking!

- Nagi says
  
  April 6, 2020 at 12:27 pm
  
  You’re addicted now Margarita!!!
  
Linda says

April 5, 2020 at 3:34 pm

Just made this wonderful recipe today! Had it with some Pepe Saya butter and some plum salt. I’ve never felt so accomplished in my life. Can’t wait to jazz the bread itself up next time 🤤 Thanks Nagi for the tips ☺️

- Nagi says
  
  April 5, 2020 at 6:00 pm
  
  Wahoo, that’s great Linda!!! N x
  
Linda says

April 5, 2020 at 12:41 pm

Thank you for this great recipe! I made it today and its fantastic. I used to make sourdough bread. It took so much time. This is just as good and was so fast. I am so glad my starter died and you posted this recipe. Thank you. One question, can you double the recipe successfully?

- Nagi says
  
  April 5, 2020 at 6:08 pm
  
  Hi Linda, I’m so glad you love this recipe – you can double it, however if you were cooking as one loaf it would take longer to cook 🙂 N x
  
  - Linda says
    
    April 6, 2020 at 3:26 am
    
    I would not cook it as one loaf. I would like to make two at a time. That way I can freeze one or have one for later. We all like it right out of the oven and usually the first loaf gets eaten pretty fast. 😋
    
Ann Meuris says

April 5, 2020 at 7:36 am

Question: Do you cover it while keeping in the fridge pre baking?

- Nagi says
  
  April 5, 2020 at 6:20 pm
  
  Hi Ann, yes I just leave a plate on top of the bowl – N x
  
Barbara von Normann says

April 5, 2020 at 6:18 am

Nagi,
We made this Artisan bread for the first time tonight, and it was absolutely the BEST!!! Thank you so much for this wonderful recipe! Please stay safe and healthy with this horrific virus!
Hugs and kisses to you and Dozer!

Barbara from Estonia

- Nagi says
  
  April 5, 2020 at 6:22 pm
  
  You’re so welcome Barbara!!! N x
  
Jo says

April 5, 2020 at 5:01 am

Hi can I use ceramic Corning ware with glass lid for this?

- Nagi says
  
  April 5, 2020 at 6:24 pm
  
  Hi Jo – that should be fine – N x
  
  - Jo says
    
    April 5, 2020 at 7:46 pm
    
    Made it and my family went through it like a vacuum cleaner. Thank you so much. Never knew bread making could be so so easy.
    
Lindsay says

April 4, 2020 at 10:59 pm

Any reason why you do not make use of sugar in this no knead bread recipe

- Nagi says
  
  April 5, 2020 at 6:32 pm
  
  Because it’s not needed Lindsay – sugar affects the rise time as well 🙂
  
Leanne says

April 4, 2020 at 9:14 pm

Hi, I want to make this. Can I add gluten to regular flour, if so how much would I use? Also I don’t have a Dutch oven, but have a ceramic casserole dish with a glass lid, could I use that instead of a dutch oven? It’s my first time making bread so I don’t want to meet is up and waste ingredients!

- Nagi says
  
  April 5, 2020 at 6:42 pm
  
  Hi Leanne, no need to add gluten, just make it with regular flour. You can also just bake it on a baking tray – directions are in the notes 🙂 N x
  
Raven says

April 4, 2020 at 6:54 pm

Hi Nagi & Dozzer.
I absolutely love your recipes and posts! During this lockdown period (South Africa is on lockdown for 21 days) I have attempted this bread recipe.
However I forgot about my dough while it was rising and it didn’t just double it quadrupled in size 😳 – it was a very warm day aswell. Will this effect the breads rise, texture or final baked size in anyway?

- Nagi says
  
  April 5, 2020 at 6:49 pm
  
  Hi Raven, sorry for the delayed response – how did your bread turn out? N x
  
  - Raven says
    
    April 12, 2020 at 5:02 pm
    
    Hi Naggi,
    It was a little dense but delicious. It definitely over proofed. I made a second one and watched it like a hawk, it was perfect, large holes, no too dense, crispy exterior and tasty. Thank you for this amazing recipe.