No-Knead Artisanal Bread –

No-Knead Artisanal Bread –

  • Wellness
  • December 11, 2022
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No-Knead Artisanal Bread –

(Natural News) Enjoying a warm loaf of bread for breakfast is a great way to start the day, but the expense can add up if you buy bread too often.

To save money, learn how to bake delicious bread at home without kneading. The following recipe only takes about five minutes a day and only requires five ingredients that you may already have at home.

The end product is a loaf of bread with a soft and fluffy inside and a crispy crust. (Related: 8 Survival Bread Recipes for Preppers.)

Baking Equipment You May Need

These tools are not required, but having them makes it easier to bake the bread at home.

You can use a Banneton proofing dish or basket to create a nice dome on round loaves of bread. Using a proofing basket allows the dough to breathe as it rises. A lame bread is a razor blade used to cut the top of the dough without tearing or burning yourself while the bread is still in a preheated Dutch oven. A cast iron bread oven is sturdy. You can use the lid as a pan and it doesn’t have an enamel coating that’s easy to scratch or damage. Use a wooden bench knife to separate the dough without letting it stick to your hands. The knife can also be used to shape the loaf and for easy cleaning. A wooden spatula makes scraping the dough out of the bowl easier

The whole family will love this freshly baked bread, which is best used on garlic bread, assorted sandwiches, or torn up and dunked into a hearty soup. Fresh bread is also a great snack with a dollop of butter.

Ingredients for artisanal bread master dough without kneading

Ideally, if you want to bake bread, you should already have this dough in the fridge. This saves time instead of gathering ingredients to bake a fresh loaf or letting your dough come to room temperature first.


This dough works best right out of the fridge, but if you’re baking this bread for the first time, you’ll need to make the “master dough.”

For the master dough you need the following ingredients:


You can use whole wheat flour or freshly ground flour, but reduce the flour to five and a half cups and only increase it if the dough is too wet and not holding its shape.

Avoid measuring errors by spooning the flour into a measuring cup and leveling it with the edge of a blunt knife.


You can use sea salt, but table salt will do if you don’t have it.


The recipe calls for apple cider vinegar. You can also use other types of vinegar for better texture in no-knead bread recipes.


The master dough needs water that is warm enough to activate the yeast but not so hot that it kills it.

If using a thermometer, the water must be 115 F or warm to the inside of your wrist. Use water that is free of chlorine or other contaminants as this can affect baking.


Use active dry yeast or instant yeast. Store the yeast in the refrigerator to extend its shelf life.

Recipe for artisanal bread without kneading

Follow this recipe to bake homemade bread at home.

Ingredients for 32 servings:

3 cups lukewarm water (about 120 F) 1 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons salt kosher or coarse sea salt 1 1/2 tablespoons yeast 6 1/2 cups bread flour, sifted


Get a large bowl and dissolve the yeast and warm water. Allow the yeast to stand for 6 to 8 minutes until the water is foaming. Add salt and vinegar to the yeast. Mix in the flour cup by cup until incorporated. The dough will be slightly moist. Cover the dough with a clean tea towel and place on the fridge or other warm, draft-free place. Let the dough rise for two to three hours or until the dough has at least doubled in size. Cover the dough. Don’t seal it completely, leaving some room for it to breathe, then refrigerate for eight hours. Lightly dust your hands with flour. Take 1/2 of the dough (or 1/3 to make a smaller loaf) out of the bowl. Pull the very wet dough into the shape of the loaf. Dust the top of the dough with flour and carefully score with a sharp knife. Dust the blade with some flour to keep the blade from sticking. Set the dough aside and let it rise for about 40 minutes. With the cast iron Dutch oven inside, preheat the oven to 450 F. Remove the Dutch Oven from the heat and carefully place a loaf in the Dutch Oven. Cover the Dutch Oven with the lid and bake for 25 minutes. When done, remove the lid and bake an additional 10 minutes, until the loaf is golden brown on top.

Baking tips and tricks

Try these baking tips the next time you want to bake bread:

Banneton Bowl alternatives

If you don’t have a fermenting bowl, use a clean ceramic, glass, or stainless steel bowl instead. You can also use a small wicker basket or colander.

Expect the dough to be very wet

Remember that the dough will be wet. Since the recipe is for a wet dough, don’t keep adding flour to form the loaf.

This “free-form” loaf of bread does not need to be kneaded and needs to be wet for the gluten to form properly.

Use flour for easy baking

Keep the wet dough from sticking to your hands, tools, and work surface by dusting it with flour before you begin.

You don’t have to use too much dough, but a well-coated surface makes the dough easier to work with.

Use a baking sheet if you don’t have a Dutch oven

If you don’t have a Dutch oven, use a baking tray for the bread. Cover the sheet with parchment paper.

Place a metal grill pan in the oven on the lowest rack and preheat it and the baking sheet to 450 F. Place the bread in the oven and quickly pour a cup of hot water into the grill pan. Close the oven and bake for 45 minutes.

Wait before you cut

It can be tempting to start slicing the bread the moment you take it out of the oven, but it’s worth the wait.

Wait at least 20 minutes before slicing it into the loaf, because slicing into a hot loaf means you’ll end up with a rubbery center that appears undercooked.

Use butter for a softer crust

If you don’t like bread with a crispy crust, butter the bread as soon as it comes out of the oven.

The butter will help soften the crust a bit so it doesn’t get too crispy.

Use linen bags to keep bread fresher longer

If you have leftover artisan bread, store it in a linen haversack.

You can also use plastic wrap or a Ziploc bag, but using a canvas bread bag will help preserve homemade bread for up to 6 days before it dries out. On the fourth day, the bread is a little drier, but it still slices well and is soft on the inside.

Linen bread bags can also be used to store bread rolls, homemade biscuits and English muffins. Note that soft, crusted breads, such as sandwich bread or homemade rolls, will dry out after a day or two.

Linen is better than cotton for storing bread as the former is stronger than cotton and will therefore last longer in your kitchen.

Learn how to bake artisanal no-knead bread at home to save money on store-bought bread.

Watch the video below for an easy banana bread recipe.

This video is from the amazing Flix and more!!! Channel on

More related stories:

Homemade sourdough bread is a treat for preppers.

8 survival bread recipes for preppers.

Need something to finish a recipe? Here are some alternatives to common cooking ingredients.

Sources include: 1 2

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