Effortless artisan bread for real life
There is something deeply grounding about baking bread. It slows down your pace, anchors you in the moment, and invites you into a quiet rhythm. The best part is that it does not have to be complicated, especially with a no knead dough.
This recipe has only four ingredients:
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flour
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water
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yeast
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salt
That is it. No mixer. No kneading. No fuss.
You stir it together with a spatula, walk away, and time does all the work.
Why No-Knead Bread Works
Kneading develops gluten in traditional bread making, but when dough rests for a long time, the gluten develops on its own. The yeast and water slowly hydrate the flour, creating structure without any kneading.
The result:
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a chewy interior (the “crumb”)
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a golden, crackly crust
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that bakery smell that makes your whole house feel cozy
Ingredients
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3 cups all purpose flour
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1 ½ cups warm water
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½ teaspoon instant or active yeast (either works)
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1 ½ teaspoons salt
Optional: 1 tablespoon honey or sugar if you prefer a slightly softer loaf
How to Mix the Dough
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Add flour, salt, yeast (and honey if using) to a large bowl.
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Pour in warm water.
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Mix with a spatula until a shaggy dough forms.
(It will look messy. Perfect.)
Cover the bowl.
And now you have two options depending on the rhythm of your day:
Option 1: Overnight Bread
Mix it before bed. Bake it in the morning.
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Mix dough at night
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Let it rest on the countertop overnight (8 to 12 hours)
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In the morning, it will be bubbly and doubled in size
This version works with the natural slow pace of evening. You go to bed, the dough does the rest.
Option 2: Same-Day Bread
Mix it before work. Bake it when you get home.
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Mix dough in the morning
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Let it rise 6 to 8 hours during the day
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Shape and bake in the evening
This version fits weekday life. Whether you work from home or leave for the day, the dough will be ready when you are.
Shaping the Dough (Two Ways)
1. Simple Sandwich Loaf (in a bread pan)
This is the easiest method and requires almost no shaping.
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After the dough has risen, dust your counter with flour.
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Place the dough on the flour and gently fold it over itself a few times.
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Tuck into a rough loaf shape and place in a greased bread pan.
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Cover and let rise again for 45 to 90 minutes.
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Bake at 450°F (232°C) for 25 to 30 minutes.
This version is perfect for toast, sandwiches, and everyday snacking.
2. Artisan Boule (round loaf)
This gives you that bakery round loaf with the crackly crust.
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Place a Dutch oven (with lid) into your oven.
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Preheat the oven to 450°F (232°C).
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Meanwhile, gently shape the dough into a loose ball (a “boule”).
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Place on parchment paper and let rise for 30 to 45 minutes.
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Use the parchment to lift the dough into the hot Dutch oven.
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Bake 30 minutes covered, then 10 to 15 minutes uncovered.
No need to score or fuss. The heat and steam create natural oven spring.
Tips for Success
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Sticky dough is normal. Do not add extra flour.
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Let time do the heavy lifting. The longer it rests, the better the flavor.
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If you want extra shine, brush with melted butter right after baking.
Ways to Use This Dough
This dough is incredibly versatile. Try it as:
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sandwich bread
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pizza crust
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focaccia
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dinner rolls
Same dough. Endless possibilities.
Your Permission Slip to Bake Bread
You do not need special equipment or a full day of effort.
You just need:
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a bowl
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a spoon
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time
Mix. Rest. Bake.
Every loaf is a reminder that life does not always have to be rushed.
Sometimes, the best things rise when we slow down.
If you make this bread, I would love to see it.
Tag me on Instagram @TheKnottyGarden so I can cheer you on.
Happy baking. 🍞💚