No-Knead Bread Without a Dutch Oven Recipe (Artisan Style)

Two slices of no-knead bread made without a Dutch oven on a plate with olive oil and rosemary.

5 from 1 vote

No-Knead Bread Without a Dutch Oven Recipe (Artisan Style)

Want delicious artisan-style no-knead bread without a Dutch oven? This recipe is perfect if you'd like to try baking homemade bread without the kneading, mess, or fancy equipment.

Prep Time10

Cook Time45

Rising and Cooling Time19

Total Time19 55

Course: Bread

Cuisine: American

Servings:

Calories: 138kcal

Author: Jennifer Bell

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 9x13 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.

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