Artisan No-Knead Bread
Artisan No-Knead Bread is a easy American recipe that serves 8. 200 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 10 min | Cook: 40 min | Total: 2 hrs
Cost: $1.22 total, $0.15 per serving
Ingredients
- 3.5 cups All‑purpose flour (sifted if desired)
- 2 teaspoons Kosher salt
- 0.5 teaspoons Instant dry yeast
- 1.75 cups Warm water (about 110°F (43°C); add extra splashes if dough feels dry)
- as needed Additional flour for dusting (to prevent sticking while shaping)
Instructions
Combine dry ingredients
In a large mixing bowl whisk together the 3½ cups of all‑purpose flour, 2 teaspoons kosher salt, and ½ teaspoon instant dry yeast until evenly distributed.
Time: PT2M
Add warm water and stir
Pour 1¾ cups of warm water (about 110°F) over the dry mixture. Stir with a whisk or fork until a shaggy, sticky dough forms.
Time: PT3M
Adjust dough consistency
Add a few more splashes of warm water, a tablespoon at a time, until the dough is wet but still holds together when lifted.
Time: PT2M
First proof (bulk fermentation)
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (around 70°F) for 5 to 8 hours, or until it has doubled in size and shows bubbles on the surface.
Time: PT5H
Temperature: 70°F
Preheat oven and Dutch oven
Place the empty Dutch oven (with lid) in the oven and preheat to 425°F.
Time: PT15M
Temperature: 425°F
Shape the loaf
Generously dust a clean work surface and your hands with flour. Turn the risen dough onto the surface, then fold it over itself four times, creating a rough ball.
Time: PT5M
Transfer dough to Dutch oven
Carefully lift the dough and place it into the pre‑heated Dutch oven. No oil is needed; the dough will not stick if the pot is hot.
Time: PT1M
Bake covered
Cover the Dutch oven with its lid and bake for 30 minutes.
Time: PT30M
Temperature: 425°F
Create steam vent and finish baking
Remove the lid, quickly make a slash across the top of the loaf with a razor blade or sharp knife, then bake uncovered for an additional 5‑10 minutes, until the crust is deep golden‑brown.
Time: PT8M
Temperature: 425°F
Cool the bread
Remove the loaf from the Dutch oven and place it on a cooling rack. Let it cool completely (about 1 hour) before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: vegetarian, vegan
Allergens: wheat, gluten
Ingredient Substitutions
- Instead of All‑purpose flour: bread flour, whole wheat flour (reduce water slightly)
- Instead of Kosher salt: table salt (use 1.5 tsp)
- Instead of Instant dry yeast: active dry yeast (use 1 tsp, dissolve first)
- Instead of Warm water: filtered water
- Instead of Additional flour for dusting: semolina
Equipment Needed
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Plastic wrap or clean kitchen towel
- 4–6 quart Dutch oven (with lid)
- Oven mitts
- Razor blade or sharp knife
- Cooling rack
Critical Steps — Do Not Skip
- Long bulk fermentation (5‑8 hours) for flavor development
- Preheating the Dutch oven thoroughly
- Baking covered to trap steam
- Scoring the loaf before the final bake
Chef Tips from the Video
- For extra flavor, add a tablespoon of honey or olive oil to the dough before mixing.
- Dust the lid of the Dutch oven with a little flour to prevent the dough from sticking during the covered bake.
- If you don’t have a Dutch oven, place a heavy cast‑iron pot on a baking sheet and add a pan of boiling water to the oven for steam.
Troubleshooting
Dough is too dry and does not come together.
Add warm water a tablespoon at a time until the dough is sticky and shaggy.
Bread crust is pale and hard.
Make sure the Dutch oven is pre‑heated and bake covered for the full 30 minutes before removing the lid.
Bread collapses after baking.
Do not over‑proof; the dough should be just doubled, not over‑expanded. Also, avoid opening the oven during the covered bake.
Storage
Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 4 days.
Freezer: Slice the loaf, wrap each portion in foil and a freezer bag; freeze up to 3 months.
Room temperature: Keep in a bread box or paper bag for 1‑2 days; avoid plastic as it softens crust.
Make-Ahead Tips
- After mixing, cover the dough and refrigerate overnight for a slower, more complex fermentation.
- Fully shaped dough can be frozen raw; thaw in the fridge overnight and bake as directed.
Frequently Asked Questions
What is the cultural significance and history of Artisan No-Knead Bread in American cuisine?
Artisan No-Knead Bread reflects the American home‑baker’s desire for rustic, bakery‑style loaves without professional equipment. The method gained popularity in the early 2000s after Jim Lahey’s viral video, aligning with the U.S. craft bread revival. It symbolizes a blend of convenience and tradition in American baking culture.
What are the traditional regional variations of Artisan No-Knead Bread in American bread‑making traditions?
In the Pacific Northwest, bakers often add whole‑grain flours and local sourdough starters to the no‑knead base. Southern variations may incorporate cornmeal or buttermilk for a softer crumb. The West Coast sometimes adds olives or herbs, reflecting regional taste preferences while keeping the core no‑knead technique.
How is Artisan No-Knead Bread authentically served in American households or bakeries?
Artisan No-Knead Bread is typically sliced thick and served warm with butter, jam, or as a sandwich base. In bakeries, it is often presented alongside butter pats and sea‑salt flakes to highlight the crust. It is also paired with soups and stews, emphasizing its role as a hearty accompaniment.
What occasions or celebrations is Artisan No-Knead Bread traditionally associated with in American culture?
While not tied to a specific holiday, Artisan No-Knead Bread appears at family gatherings, potlucks, and weekend brunches across the United States. Its rustic appeal makes it a favorite for Thanksgiving side‑dishes and outdoor picnics, where a sturdy crust holds up well to toppings and transport.
How does Artisan No-Knead Bread fit into the broader American cuisine tradition of rustic breads?
Artisan No-Knead Bread embodies the American fascination with simple, handcrafted foods that mimic professional bakery quality. It joins other rustic staples like sourdough boule and country loaf, reinforcing a trend toward slower fermentation and high‑heat baking in home kitchens.
What are the authentic traditional ingredients for Artisan No-Knead Bread versus acceptable substitutes?
The authentic recipe uses all‑purpose flour, kosher salt, instant dry yeast, and warm water. Acceptable substitutes include bread flour for a chewier crumb, sea salt instead of kosher salt, and filtered water for a cleaner flavor. However, the simplicity of the original ingredients is key to the bread’s classic texture.
What other American dishes pair well with Artisan No-Knead Bread?
Artisan No-Knead Bread pairs beautifully with classic American soups such as New England clam chowder and chicken noodle soup. It also complements hearty stews, chili, and BBQ platters, providing a sturdy base for spreading butter, cheese, or dips.
What are the most common mistakes to avoid when making Artisan No-Knead Bread from the YouTube channel COOKING WITH SHEREEN recipe?
Common errors include using water that is too hot, which can kill the yeast, and under‑hydrating the dough, leading to a dense crumb. Skipping the long resting period reduces gluten development, and opening the Dutch oven too early can cause the crust to collapse. Following the exact timings ensures a light, airy interior.
Why does the Artisan No-Knead Bread recipe from YouTube channel COOKING WITH SHEREEN use a long fermentation rest instead of kneading the dough?
The long fermentation allows gluten strands to develop slowly through autolysis, eliminating the need for manual kneading. This method creates a more open crumb and a deeper flavor as the yeast works over several hours. It also makes the recipe accessible to beginners who may lack kneading experience.
How do I know when Artisan No-Knead Bread is done baking in the Dutch oven, and what texture and appearance should I look for?
The bread is done when the crust is deep golden‑brown, about 30‑35 minutes in a preheated Dutch oven, and it sounds hollow when tapped on the bottom. The interior should be soft, airy, and spring back slightly to the touch. A thermometer reading of 205‑210°F (96‑99°C) in the center confirms doneness.
What does the YouTube channel COOKING WITH SHEREEN specialize in, and how does it approach American bread recipes like Artisan No-Knead Bread?
COOKING WITH SHEREEN specializes in easy‑to‑follow home cooking tutorials that focus on American comfort foods and classic techniques. The channel emphasizes minimal ingredient lists and step‑by‑step visuals, making recipes like Artisan No-Knead Bread accessible to beginners while preserving authentic flavors.
What other American cuisine recipes is the YouTube channel COOKING WITH SHEREEN known for besides the Artisan No-Knead Bread?
COOKING WITH SHEREEN is also known for recipes such as classic mac and cheese, Southern fried chicken, and quick weeknight pasta dishes. The channel frequently showcases American holiday staples like pumpkin pie and BBQ ribs, offering variations that suit busy home cooks.
Last updated: August 21, 2026
