This delicious artisan-style no-knead bread made without a Dutch oven is so easy! I tested several different versions of this recipe to get the right texture and flavor, and I’m really happy with the final version. This recipe is perfect if you’d like to try baking homemade bread without the kneading, messy countertops, or expensive equipment.
A luxuriously slow 18-hour rise gives this bread its perfectly chewy texture and irresistible artisan-style flavor (and also makes it easier for many people to digest). I love it with a sprinkle of rosemary, sea salt, and a drizzle of olive oil. Or try spreading a couple of cloves of this roasted garlic confit on the bread.
Ingredients and Substitutions
I like to use all purpose flour when making this bread (organic if possible). I haven’t tried any substitutions yet, so I recommend sticking with all purpose flour. If anyone tries any substitutions, let us know how it turned out in the comments.
A small amount of active dry yeast gets the rise going on this bread, but since this recipe calls for a long 18-hour rise (give or take a couple of hours), the natural yeast in the air also contributes to the rise over time.
I tend to make this bread in the evening and notice that it doesn’t rise that much in the first couple of hours, but by the next morning I’m always pleasantly surprised by how much it’s risen with just half a teaspoon of yeast. The reason I only use half a teaspoon of yeast is that I really don’t like the flavor of too much active dry yeast in bread. I think it’s so much more delicious when you use less yeast with a really long rise time instead.
I like to include 1/2 teaspoon of pure maple syrup to help feed the yeast when making this bread recipe. You can substitute regular white sugar if you prefer. Just dissolve it in the warm water first before adding it to the flour in that case.
How to Make No-Knead Bread Without a Dutch Oven
Start by adding the flour, active dry yeast, and salt to a large mixing bowl, then mix well. Next you’ll add the warm water and maple syrup, then use a spoon to mix until the flour is fully incorporated.
Cover the bowl with plastic wrap, a large plate, or lid, then leave it at room temperature to rise for 18 hours. When the dough is done rising, preheat the oven to 400 degrees Fahrenheit.
Transfer the dough to a 9”x13” baking dish lined with parchment paper.
Bake for 35-45 minutes, or until the loaf is a deep golden brown (45 minutes is perfect in my oven, but start checking at around 35 minutes to be sure). Let the bread cool for at least 1 hour before serving.
No-Knead Bread Without a Dutch Oven Recipe (Artisan Style)
Equipment
- 9"x13" baking pan
- Parchment paper
Ingredients
- 3 cups spooned and leveled all purpose flour (384 g)
- 1/2 teaspoon active dry yeast (see notes below for how to test your yeast if the package is open or expired and you’re not sure whether it’s still active.)
- 1 teaspoon salt
- 1 1/2 cups warm water (355 g. Between 110 and 115 degrees Fahrenheit. Or test it on your wrist to make sure it feels very warm but not hot.)
- 1/2 teaspoon pure maple syrup (or substitute granulated sugar, dissolved in the warm water first before adding it to the flour.)
Instructions
- Add 3 cups spooned and leveled all purpose flour , 1/2 teaspoon active dry yeast, and 1 teaspoon salt to a large mixing bowl, then mix well.
- Add 1 1/2 cups warm water and 1/2 teaspoon pure maple syrup, then use a spoon to mix until the flour is fully incorporated.
- Cover the bowl with plastic wrap, a large plate, or lid, then leave it at room temperature to rise for 18 hours (give or take a couple of hours works too).
- Preheat the oven to 400 degrees Fahrenheit.
- Transfer the dough to a 9×13 inch baking dish lined with parchment paper.
- Bake for 35-45 minutes, or until the loaf is a deep golden brown (45 minutes is perfect in my oven, but start checking at around 35 minutes to be sure).
- Let cool for at least 1 hour before serving.
Notes
- If you’re not sure if your active dry yeast is still active, you can test it separately before making this recipe: add 1/4 teaspoon active dry yeast, 2 tablespoons warm water (between 110 and 115 degrees Fahrenheit), and a pinch of sugar or pure maple syrup to a small bowl. Stir, then wait 10 minutes. If the mixture bubbles or becomes frothy, it’s still active.
- Store in a bread box, bag, or wrapped in a kitchen towel for 2-3 days, or freeze it in a freezer bag for up to 3 months.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
This was delicious and very easy to make.
Glad you enjoyed the bread! Thank you for the feedback!
I cooked for 40 minutes and it is just a little too done. So keep a close eye on the bake time.