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No-Knead Crusty Artisan Bread

Prep Time 1 day
Cook Time 37 minutes
Total Time 1 day 37 minutes
Servings 1 Loaf


  • 3 cups plain flour
  • 1 tsp salt (original recipe called for 2-3tsp; we aren't too keen on salt though)
  • 1/2 tsp yeast
  • 1 1/2 cups warm water


  • Place all ingredients into a large bowl and mix with a wooden spoon, until a loose, scraggly dough forms.
  • Cover the bowl with cling film and leave at room temperature for 8-24 hours. (I left mine for 24 hours). The dough will be all bubbly.
  • Preheat the oven to 230 degrees C/450F. Once the oven is up to temperature, place the cast iron pot into the oven for 30 minutes.
  • Shape the dough into a round loaf with floured hands. After the pot has been heated for 30 minutes, remove from the oven and place on a heatproof surface. Place the shaped loaf into the pot and place the lid on it. (If your cast iron pot isn't enamelled, place a piece of greaseproof paper in bottom of the pot)
  • Place into the oven for 30 minutes, then remove the lid and bake for a further 7-15 minutes until golden brown and slightly crackled on top. Keep an eye on it, my loaf only needed 9 minutes without the lid, it will depend on your oven.
  • Once the loaf is baked, (it will sound hollow when you knock on it) remove from the oven and remove from the pot. Place the loaf on a wire rack to cool completely.
  • Loaf will keep, tightly wrapped, at room temperature for 3 days.


Recipe from The Comfort Of Cooking - http://www.thecomfortofcooking.com/2013/04/no-knead-crusty-artisan-bread.html