How to Bake Artisan Bread Without a Bread Machine

I still remember the first loaf that filled my kitchen with steam and that warm, irresistible smell. I felt proud and a little surprised that such deep flavor came from so few things. That feeling—the sound of a crisp crust and the joy of tearing open an airy crumb—keeps me baking.

I use only four core ingredients: bread flour, instant yeast, coarse salt, and cool water. In a single bowl I mix, rest, and let time do the work. The no‑knead approach lets the dough develop slowly and gently.

The method is simple and forgiving. After a 2–3 hour room rise and a 12–72 hour cold ferment, I shape, score, and bake very hot (450–475°F) with steam for great oven spring. I’ll share clear instructions, exact measurements, and troubleshooting tips so you know what each step does and why.

• You need four ingredients and a no‑knead process for great results.
• Long, cool fermentation builds flavor and texture.
• Bake very hot with steam for a crisp crust and open crumb.
• Options include a Dutch oven, pizza stone, or standard pan.
• I’ll provide step‑by‑step guidance and simple troubleshooting tips.

There’s something deeply satisfying about turning four simple pantry items into a loaf that looks and tastes like it came from a small bakery.

Practical simplicity: I can make an impressive loaf with pantry basics and no special mixer. The recipe is forgiving and needs about 95% hands-off time, which fits my schedule.

Flavor and texture: A lean dough — low in fat — gives a crisp, chewy crust and an open, airy crumb. Cold fermentation adds complex, tangy notes while slowing yeast activity for deeper taste.

• Hot oven heat plus a bit of steam produces beautiful oven spring and rustic ears at the score lines.
• Shaping by hand is relaxing, and the dough often shows me what it needs as I work it.
• Slices are great alongside soup or pasta, and leftovers become crostini, croutons, or garlic bread the next day.
• It’s budget-friendly and rewarding; the aroma alone makes the effort worthwhile.

This short summary lays out the timeline, skill level, and what you can expect when you try my no‑knead recipe.

Time and effort: Plan about 10 active minutes for mixing and shaping. The first rise takes 2–3 hours at room temperature. For deeper flavor, chill the dough 12–72 hours in the fridge.

Skill level: Beginner‑friendly. Mix flour, instant yeast, salt, and cool water in a bowl until the dough looks shaggy and sticky. Let time develop the gluten and aroma.

• Batch size: One large boule or two slimmer loaves; you can portion smaller batards if you prefer.
• Bake: Preheat the oven to 450–475°F. Score the surface, add steam, and bake 20–25 minutes for two loaves or slightly longer for a single boule.
• Done when: The crust is deep golden and the loaf sounds hollow or reaches about 195°F internally.

A small list of pantry staples determines how the crust, crumb, and flavor behave. Below I list the exact amounts I use and explain what each one does in this simple recipe.

Measurements: 3 1/4 cups bread flour, 2 teaspoons instant yeast, 2 teaspoons coarse salt, and 1 1/2 cups cool water (~70°F).

• Flour: I favor bread flour for its higher protein. That strength builds gluten for better chew and oven spring. All-purpose flour works 1:1 but gives a softer texture.
• Water: Cool water slows fermentation slightly, which helps flavor in this lean recipe.
• Yeast: Instant yeast keeps the timeline tight. Active dry yeast will work but needs a bit more rise time.
• Salt: Coarse sea salt seasons more cleanly. If you use fine salt, reduce the amount a touch.

I often fold in rosemary and garlic, jalapeño and cheese, or dried cranberries with nuts. Dusting parchment with cornmeal adds a toasty crunch to the base. A small drizzle of honey can balance sweet variations without turning this into sandwich bread.

A few simple utensils set you up for consistent, bakery-style results. I keep my kit small so the focus stays on the dough and timing.

Must-haves: A large bowl for mixing and rising, a sturdy wooden spoon for stirring, and plastic wrap to hold moisture during the first rise. These three items handle nearly every step of this recipe.

• Parchment paper and a baking sheet or nonstick pan prevent sticking and make transfer easy.
• If you own a pizza stone it will boost oven spring; dust it with cornmeal when the dough is sticky.
• A Dutch oven acts like a steam chamber and gives a glossy, blistered crust with less fuss.

For finishing touches, a bread lame or sharp knife scores predictable ears, and an instant-read thermometer confirms doneness at about 195°F. I always preheat oven and any stone or Dutch oven thoroughly so the initial heat surge lifts the loaf quickly.

Prep tip: Lightly flour or cornmeal-dust the paper or pan before placing shaped dough. If your parchment has low heat limits, lower the temperature slightly and bake longer until the crust is deep and the interior reads right.

I walk you through each timed gesture, from the first stir in the bowl to the oven’s golden finish. These steps give clear visual cues and exact minutes so you can follow along with confidence.

• Mix the dough: In a bowl combine 3 1/4 cups bread flour, 2 tsp instant yeast, and 2 tsp coarse salt. Add 1 1/2 cups cool water and stir with a wooden spoon until shaggy and sticky.
• First rise: Scrape into a rough ball, cover with plastic wrap, and leave at room temperature for 2–3 hours until puffed and bubbly.
• Cold ferment: Refrigerate 12–72 hours for richer flavor. Dough may deflate after long rests—that’s normal.
• Shape gently: On a lightly floured surface, turn out the dough, divide for two loaves or shape one boule. Use hands to create surface tension without squeezing out air pockets.
• Score and bake: Rest 45 minutes while you preheat oven to 475°F. Score 1/2-inch slashes, add steam (or use a Dutch oven), and bake 20–25 minutes until deep golden.
• Check doneness: Look for a hollow tap or 195°F internal temp. Cool at least 20 minutes before slicing.

For additional tips on the no‑knead technique, see my preferred reference no‑knead technique.

Good oven spring depends less on luck and more on intentional steam, confident scoring, and solid preheat. These three moves shape how your loaf rises, cracks, and browns.

Steam is your secret weapon: it keeps the surface supple so the dough can expand before the crust sets. I either pour boiling water into a preheated metal pan on the lower rack or bake in a roaring-hot Dutch oven with the lid on for the first 30 minutes.

Scoring directs expansion. Use a sharp lame or knife and make shallow, confident cuts. Try three parallel slashes for batards, an X for boules, or a single central cut for a sleek loaf.

With low fat, water evaporates quickly and the crust crisps while a strong gluten network gives an open crumb. Bread flour adds chew and structure. If random ruptures appear, trim proof time, deepen the score, or add more initial steam.

• Always preheat oven thoroughly for dramatic spring and blistered top.
• Score after a short rest; dusting the surface with flour helps the blade glide.
• Keep notes on pattern, depth, and pan choice so you can repeat the process and the results for future loaves.

A few measured mix-ins give the crumb personality without stealing structure. I list favorite add-ins and explain how I fold them in so the loaf keeps great texture and oven performance.

How I add ingredients: I mix garlic, rosemary, cheese, jalapeño, or dried fruit into the dry flour before adding water. This spreads flavors evenly and prevents sticky clumps.

• Garlic‑rosemary: Add minced garlic and chopped rosemary to the dry mix so aroma infuses the dough from the start.
• Jalapeño‑cheddar: Fold in diced jalapeño and shredded cheese; watch the top as cheese near the surface browns nicely in the oven.
• Sweet‑lean twist: Stir a spoon or two of honey into the dry mix, then add dried cranberries and chopped nuts for balanced sweetness without a soft, cakey crumb.
• Onion or asiago: Use small pieces so they distribute evenly and don’t weigh the loaves down.

Quick facts: Keep total add-ins moderate so the crumb stays open. If an add-in is wet, pat it dry and cut the amount slightly to keep hydration steady.

Serving notes: Savory slices are lovely with soft butter on top. Sweet variations pair well on the side with coffee or tea.

A little patience in the fridge transforms simple dough into something richly flavored. After the 2–3 hour room rise, I cover the bowl and chill the dough for 12–72 hours. This window gives the best balance of flavor and flexibility.

12–72 hours is the sweet spot: flavor deepens and the dough handles more predictably. Some methods extend chilled storage up to two weeks for an even richer profile.

If I freeze dough, I portion after the initial rise, wrap snugly in plastic wrap, and thaw in the fridge before shaping and proofing. For baked bread, I cool completely, wrap in plastic wrap and a layer of foil, and freeze up to 3 months.

When baking chilled dough, give a few extra minutes in the oven warm-up and watch the rise. If you lack a Dutch oven, place a preheated pan on the bottom rack for steam.

Stale slices get new life: cube for croutons, slice thin for crostini, or blitz into breadcrumbs. I also spread garlic butter and toast for instant garlic bread.

“Label wrapped portions with date and variation so you can rotate stock quickly.”

A single bowl, steady timing, and the right oven tricks make a huge difference in the final loaf.

In short: With flour, yeast, salt, and water you can turn simple dough into great bread. Mix in a bowl, let the dough rise 2–3 hours or chill up to 72 hours, shape, score, and bake hot with steam or a Dutch oven for crisp results.

Remember small aids like parchment or paper under the loaf and a hot pan for steam. Let the loaf cool before slicing. I hope this post and the clear steps in the recipe give you the confidence to bake, tweak, and enjoy breads week after week with a swipe of butter.