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No Knead Artisan Bread Recipe

This no-knead bread is so easy and super soft! Bakery quality!! (watch the video tutorial) from @natashaskitchen

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My kitchen has served as a bread making test lab for the past month. 14 loaves later… here it is. It rose beautifully and there was no kneading required. It’s really easy and your family will be so impressed. I made my Mama proud :).  I couldn’t even wait for this bread to cool completely.

I buttered up an o-so-soft slice of this artisan bread and had it in my mouth ASAP. It turned out perfect with either all-purpose OR better for bread flour . Four ingredients are all you need: flour, salt, yeast and water. Does water count as an ingredient?

The inspiration for this bread comes from many places. I first got hooked on baking bread thanks to my friend Natalya of Mom’s Dish. Then I poked around Pinterest for a bit (ok, it was a while) and I found lots of inspiration and ideas; mainly from alexandracooks and melskitchencafe. This recipe is thanks to all of you ladies! God bless you in your cooking efforts and thanks for sharing your kitchen expertise.

Watch How To Make No Knead Artisan Bread:

Ingredients for No Knead Artisan Bread:

1  1/2 cup warm water 100˚ F.
1/2 Tbsp salt
3/4 Tbsp (or 2 1/4 tsp) active dry yeast (I used the Red Star brand)
3 cups (375 grams) better for bread flour OR unbleached all-purpose flour, plus more for dusting *measured correctly

What you will need:

Parchment paper
2 Tbsp Cornmeal, optional

Artisan Bread

P.S. I’ve tested with both of these flours and both rocked!

How to Make Rustic Artisan Bread:

See step 9 for pre-heating instructions.
1. Add 1 1/2 cups of warm water and 1/2 Tbsp of salt to a large bowl. Sprinkle 3/4 Tbsp of yeast over the top and let it sit 2 min, then stir. It’s ok if it doesn’t dissolve completely.

2. Measure out exactly 3 cups of flour (fill the measuring cup and scrape off the top with the back of a knife). Add flour to the bowl.

3. Using a spatula, stir the mixture until it all comes together and is well blended. Cover dough with plastic wrap or lid and let rise at room temperature 2 hours. It rises about 2-3 times in volume.

4. Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with spatula onto the floured surface.

5. With well-floured hands, fold the dough in half, then fold the dough in half again. Dust the dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper with 2 Tbsp of corn meal (if using) extending about 1″ past the border of the dough since it will expand. (It works without cornmeal, but the cornmeal creates a nice crust). Place the dough over the cornmeal, seam side down and let it rise on the counter uncovered for 40 minutes.

It will look like this when it’s ready to bake:

6. You will need two shelves in the oven. The middle rack for the bread and the bottom rack for the water pan. For the bread, use a rimless cookie sheet, or use the back side of a rimmed cookie sheet. About 10 min before the dough has finished rising,  preheat the oven and the cookie sheet to 450˚ F. Once dough is ready to bake, cut three strips across the top with a serrated or very sharp knife. This creates a pretty bread that you will be very proud of.

7. Once the oven is preheated, place metal baking dish on bottom rack and pour 1 cup hot water in that baking dish. CAUTION: if you are using a glass baking dish on the bottom rack to hold water, do not preheat that glass dish or it may explode when you add water; just trust me on this one!! Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 20-25 min or until golden brown. Remove from oven and let it cool almost to room temp before cutting into it. If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.

The next day, try making sandwiches or saute it on the skillet with some butter until it’s golden and crisp and enjoy it with a cup of coffee. Classic!

Thanks for patiently waiting for this bread recipe. I hope you find it worth the wait :). Do you happen to have any good sandwich or panini ideas?

No Knead Artisan Bread Recipe

4.91 from 80 votes
Prep Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours 25 minutes
This no-knead bread is so easy and super soft! Bakery quality!! (watch the video tutorial) from @natashaskitchen
My kitchen has served as a bread making test lab for the past month. 14 loaves later... here it is. It rose beautifully and there was no kneading required. It's really easy and your family will be so impressed!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$3
Servings: 1 loaf

Ingredients

  • 1 1/2 cup warm water 100˚ F.
  • 1/2 Tbsp salt
  • 3/4 Tbsp active dry yeast (or 2 1/4 tsp)
  • 3 cups better for bread flour OR unbleached all-purpose flour + extra flour for dusting

What you will need:

  • Parchment paper
  • 2 Tbsp Cornmeal optional

Instructions

  1. Add 1 1/2 cups of warm water and 1/2 Tbsp of salt to a large bowl. Sprinkle 3/4 Tbsp of yeast over the top and let it sit 1-2 minutes, then stir.
  2. Measure out exactly 3 cups of flour (fill the measuring cup and scrape off the top with the back of a knife) and add flour to the bowl.
  3. Using a spatula, stir the mixture until it all comes together and is well blended. Cover dough with plastic wrap or lid and let it rise at room temperature 2 hours. It rises about 2-3 times in volume.
  4. Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with spatula onto the floured surface.
  5. With well-floured hands, fold the dough in half, then fold the dough in half again. Dust the dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper with 2 Tbsp of corn meal (if using) extending about 1" past the border of the dough since it will expand. Place the dough over the floured parchment paper, seam side down. Let it rise on the counter uncovered for 40 min.
  6. Set up two shelves in the oven. The middle rack for the bread and the bottom rack for the water pan. For the bread, use a rimless cookie sheet, or use the back side of a rimmed cookie sheet. About 10 min before the dough has finished rising, preheat the oven and the cookie sheet to 450˚ F. Heat up 1 cup water. Once dough is ready to bake, cut three strips across the top with a serrated or very sharp knife.
  7. Once the oven is preheated, place metal baking dish on bottom rack and pour 1 cup hot water in that baking dish. Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 20-25 min or until golden brown. Remove from oven and let it cool almost to room temp before cutting into it.

Recipe Notes

CAUTION: if you are using a glass baking dish on the bottom rack to hold water, do not preheat that glass dish or it may explode when you add water to the hot pan; just trust me on this one!!
Also, never cut freshly baked bread while it's still hot, the steam will escape and the bread will seem doughy.

Final Final Picmonkey Hashtag bannerThis no-knead bread is so easy and super soft! Bakery quality!! (watch the video tutorial) from @natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lyndsay
    October 22, 2019

    Clear instructions and easy! I kneaded the bread a little though to bring it all together before letting it rise the first time. I made it without putting the water pan in the oven and it was still lovely! Thank you Reply

    • Natashas Kitchen
      October 22, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Sofie
    October 10, 2019

    Hey Natasha!
    Would I be able to use coconut flour with this bread recipe instead of regular flour, with a ratio of 1/4 cup coconut flour for every 1 cup of all-purpose flour? Or do you have any other bread recipes using coconut flour?
    Thank you!  Reply

    • Natashas Kitchen
      October 10, 2019

      Hi Sofie, Without testing the recipe with gluten free/ coconut flour, it’s very difficult to guess. I’ve scanned through the readers comments and no one has reported trying it yet. It would have to be an experiment. If you do try it, please do let me know how it worked out. Reply

  • Joseph
    September 25, 2019

    nice I have tried many times years ago to bake was not very good at it ,very precise measurements ,,,,humidity ,elevation bread machine is my go toooooo,,,,have ya tried letting this do its thing on counter over night ?????? Reply

    • Joseph
      September 25, 2019

      letting dough do its thing on counter overnight then form and bake Reply

    • Natashas Kitchen
      September 25, 2019

      Thank you for sharing that. Reply

  • Barbara
    September 5, 2019

    Hi Natasha,
    Made the pork tenderloins they were delicious! Also made the bread also delicious! I just have one ?. When the bread was done the top was crusty but after it cooled down the top crust was soft. Is that the norm? Reply

    • Natashas Kitchen
      September 5, 2019

      Hi Barbara, it will soften, especially with moisture in the air. Reply

  • Barbara
    September 3, 2019

    Hi Natasha,
    Thanks for getting back to me so quickly.
    Just tried again. Same problem!
    Making bread in a few minutes. Printed recipe and just hand wrote #’s 6 & 7.
    Did the exact same thing on your pork tenderloin recipe which I am also making today. Reply

    • Natasha
      September 3, 2019

      I have submitted a report with our tech team and hopefully, they will be able to resolve it quickly. I’m sorry for the inconvenience. Thank you so much for letting me know and for your patience as we work on getting this fixed. Reply

  • Echa
    September 2, 2019

    Too many cracks on a surface, how did this happened?
    Anyway, im totally love your blog.
    Keep doing your great works Reply

    • Natasha
      September 3, 2019

      Hi Echa, cracks on bread are fairly normal and won’t affect the texture or taste of the loaf. I’m so glad you love our recipes and blog. Reply

  • Barbara Catania
    September 2, 2019

    I would like to make this bread but every time I go to print the recipe a section of the directions is missing. I am not sure why this happens.
    Has anyone else had this problem
    Thanks! Reply

    • Natasha
      September 2, 2019

      Hi Barbara, I wonder if you need to just give the page a moment to load? Try refresh and please let me know if you are still having that issue after that. Thank you for your feedback! Reply

  • Amanda
    August 11, 2019

    I have been looking for a healthy bread recipe that does not have sugar and am so glad I found this one! I made it today with some slight modifications. I used 2 cups wholemeal flour and 1/2 cup homemade seed & grain mix instead of the white flour. It didn’t rise very high but it tastes really good. Will try putting it into a loaf tin for the second rising & cooking next time. Reply

    • Natashas Kitchen
      August 12, 2019

      Thank you so much for sharing that with me, Amanda. I’m glad you enjoyed this recipe. Reply

  • Kendall
    June 16, 2019

    This was almost perfect! For some reason, my bread was slightly undercooked (after 25 mins). But I’ve always had such success with your recipes as written that I didn’t think to knock it to see if it sounded hollow! Will cook linger next time.

    Additionally, the water in my pan ran out, so my pan burned. Would put more like two cups in.

    Otherwise, easy and tasty bread! Reply

    • Natasha
      June 17, 2019

      Hi Kendall, did you slice into the bread while it was still hot? If so, next time be sure to wait until it has cooled to room temperature or just barely warm. If you cut into hot bread, it will release steam and seem a little gummy inside. Also, a larger pan will evaporate water faster so you can definitely add more water. Reply

      • Kendall
        June 17, 2019

        Thanks for asking. I let it cool for two hours before slicing into it. But I could tell when I picked it up that it wasn’t quite done – I just should’ve checked it before I turned off the oven and let it cool!

        I used a 9” by 13” pan for the cup of water. Reply

    • Joseph
      September 26, 2019

      also did you let it rest on rack ? can’t go from oven to a counter top or it will get soft on bottom also tap bottom it should sound hollow and be crisp when cool knife on it to thickness you want and slice but keep eye on bottom of knife and slice will be same size all the way thru take your time Reply

  • Niki
    June 5, 2019

    This bread worked out so nice!!! My first time baking bread since high school (20+) years ago, and I looked like a pro! Tasted great! And recipe instructions were clear and easy to follow. Reply

    • Natashas Kitchen
      June 5, 2019

      That’s the best! I’m so happy you enjoyed this recipe! Reply

  • Refilwe chilisa
    May 7, 2019

    Please always show metric measurements for all your recipes it’s better for some of us. I’d like to try this recipe so badly.. I like the way you explain everything it makes it pretty easy and I love all your recipes. Thanks for sharing!! Reply

    • Natashas Kitchen
      May 7, 2019

      Hi Refilwe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help Reply

  • Gorp
    March 29, 2019

    Hi Natasha, I recently came across this bread recipe, and I love it. I’ve made it multiple times.

    One question: why is the second proof done uncovered? I feel like most recipes suggest at least putting a towel over it for the second rise. Just a curiosity. Thanks! Reply

    • Natasha
      March 29, 2019

      Hi Gorp, it isn’t necessary at that step and the risk of it sticking to the dough is greater than the benefit of covering it so we leave it uncovered. Reply

      • Gorp
        March 30, 2019

        Makes sense. Thanks! Reply

  • Ap
    March 18, 2019

    It looks a great recipe. Going to try it soon but I’m about confused about the yeast because it says in the recipe to add 3/4 tablespoon of yeast. I’ve been trying to get hold of a 3/4 tablespoon everywhere. Does it mean almost the full tablespoon or full tablespoon? Reply

    • Natasha
      March 18, 2019

      Hi Ap, I fill my Tablespoon measuring spoon 3/4 full, but you could also do 2 1/4 tsp which will be the same thing. Reply

  • Sophia
    March 16, 2019

    It’s my first time making this bread and it was super easy to follow! Reply

    • Natashas Kitchen
      March 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Cece
    February 4, 2019

    I love this bread recipe! Now I add butter and cheese per request from my husband. Reply

    • Natashas Kitchen
      February 4, 2019

      That’s so great! It sounds like you have a new favorite!. Reply

  • nextelmatt
    February 3, 2019

    In total I think I have made this recipe at least 10 times. The salt adds so much flavor to the bread. Follow these instructions and you will have a perfect loaf every time. I did notice my dough rises better when not placed on granite/quartz counter tops that are cold. Reply

    • Natashas Kitchen
      February 3, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Rebecca
    January 25, 2019

    Hi. I’ve made this recipe multiple times, but I wanted to try making mini loaves and was wondering if I need to adjust temperature or time? Reply

    • Natashas Kitchen
      January 25, 2019

      Hi Rebecca, I haven’t tested that but I think it could work. You may need to reduce the time a bit. If you experiment, let me know how you liked the recipe Reply

  • Patti Frederick
    December 6, 2018

    Hi Natasha I’ve made the cucumber and radish salad with sour cream yummy and your mashed potatoes for thanksgiving my son and daughter and myself love it my son said oh my gosh they were the best I ever made oh I made it a long time ago and they were good once before but your way was outstanding I will be making those again thank you so much and all your recipes I love Merry Christmas to you and your family specially your children tell them Santa Claus is coming and I also am a Christian that loves Jesus Christ Reply

    • Natashas Kitchen
      December 7, 2018

      – You’re so welcome! Your review is so inspiring and I thank you for sharing this with me. Merry Christmas! Reply

  • November 16, 2018

    Dear Natasha, Please forgive the possible repetition of this question. I read a couple of years worth of questions but couldn’t find this one. I am a new bread baker and have a 5 qt cast iron dutch oven that I’m anxious to bake bread in. Should I modify this handy-dandy recipe at all to accommodate it? Thank you for your time (and really great recipes!) Margaret Reply

    • Natashas Kitchen
      November 16, 2018

      Great question! We bake this bread here in a cast iron pot that may help with heat and settings 🙂 Reply

  • Chris Upton
    November 15, 2018

    I can attest to that glass casserole dish shattering the way a snowball would explode it smashed against an object! Kaplouie!!!
    It is not like the windshield that holds itself together. It made me scream and people ran to see the explosion.
    Use a metal tin, like a bread tin. Reply

    • Natashas Kitchen
      November 15, 2018

      I’m glad you’re okay! Yes that is exactly why we have that note in the recipe regarding a glass pan! Reply

  • SCampbell
    November 2, 2018

    This recipe worked so well for me. I am a novice bread baker and have constantly had dense hard bread. This is soft and rich. Thanks for excellent directions. Reply

    • Natashas Kitchen
      November 2, 2018

      I’m so happy to hear that! Thank you or sharing this with me! Reply

  • Mide
    October 15, 2018

    I love this bread. It never lasts 6 hours in my home. This recipe is so full proof that i do the all-in method.
    I whisk the flour, salt, yeast together and add the water. I find that i always have to add a little more flour to the dough.
    Thank you for this amazing bread recipe.

    PS. i always cut down the salt when i know that the bread will be eaten with a sharp cheese or already seasoned meat. Reply

    • Natashas Kitchen
      October 15, 2018

      Sounds like you have a family favorite! I love that you think ahead with the salt! Reply

  • Olga
    October 8, 2018

    Thank you very much for bread, my children love it, usually I baked rye bread, because kids missed about Russian black bread, but this Artisan bread absolutely delicious! God bless you! Reply

    • Natashas Kitchen
      October 8, 2018

      You’re so welcome, Olga! I’m so glad you enjoyed it! Reply

  • Vera
    October 7, 2018

    Hi Natasha!
    In this bread recipe you recommend adding the pan with water after the oven has preheated. In the french bread recipe, you recommend adding the empty pan prior to preheating. Is there a method that you like better or one that you feel produces the more crispier crust? Thank you! Reply

    • Natasha
      October 8, 2018

      Hi Vera, the French Bread definitely produces the crispiest result 🙂 Reply

  • Krystal Shaver
    September 11, 2018

    I made this and it turned out amazing!! The only thing I did differently was to incorporate a blend of garlic salt, oregano and rosemary when I did the folding. It left beautiful swirls of flavor Reply

    • Natashas Kitchen
      September 11, 2018

      I’m so happy you enjoyed that Krystal! Thank you! Reply

  • Norm Pedersen
    July 24, 2018

    Beedn making bread for years and this will be the second one of these . So far so good little messy have also added cheese bits this time. Reply

    • Natashas Kitchen
      July 24, 2018

      Thank you for sharing that with us, Norm! Reply

    • regina
      July 28, 2018

      Natasha, Couple of questions:
      1) can I use buckwheat floor instead?
      2) what will happen, if I do not use yeast?
      3) is there anything else I can use instead of yeast? Soda? Reply

      • Natasha
        July 30, 2018

        Hi Regina, I honestly haven’t tried this with buckwheat flour but I have tried whole what and the result was more dense. This particular recipe really does need the yeast. I don’t have a baking soda bread currently but if I come up with something great, I will let you know! Reply

  • CG
    July 1, 2018

    It turned amazing!!!
    Thank you so much for another great recipe.
    I really enjoy making your recipes to my husband.
    I use your great ideas to plan my weekly meals.
    Thank you so much Reply

    • Natashas Kitchen
      July 1, 2018

      You’re welcome! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Tanya
    June 20, 2018

    Hi Natasha, bread is super good. Thanks for sharing Reply

    • Natashas Kitchen
      June 20, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Olga
    June 13, 2018

    Hi Natasha. Today i made this bread it turned out very good we all liked it. God bless u.👍☺🌹💖 Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so glad you enjoyed it, Thank you Olga! Reply

  • Kmo17
    March 29, 2018

    Love the recipe! Rather than the water in the oven method, I used a dutch oven with a lid. Starting out, punch the dough down at 2 hours, then cover and let it rise for another hour. Preheat the oven with the dutch oven/cover in it to 450. When it’s at temperature, take out the Dutch oven and sprinkle a little cornmeal on the bottom. Flour the counter and hands well, fold the dough 3 or 4 times, shape into a ball, then place in the dutch oven. Cover the dutch oven and bake for 30 minutes- remove the lid and bake for another 13-15 minutes. Reply

    • Natasha's Kitchen
      March 29, 2018

      I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers! Reply

  • Vera
    March 11, 2018

    Amazing Bread!! Make it often 😉 This time made it half and half with whole wheat flour 😉 Came out great. Thanks for sharing your easy recipe! Reply

    • Natasha's Kitchen
      March 12, 2018

      My pleasure Vera! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Olga
    March 8, 2018

    Hi,Natasha. Thanks for sharing this recipe. Going to try it out. Have a question 3/4 tbsp is it around a tblsp? Sorry for this maybe a weared question. Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Olga, 3/4 Tbsp is almost 1 Tbsp. Let me know how it turns out 😀 Reply

  • Anna Kaz
    January 17, 2018

    This bread is amazing!!! My family enjoyed it tonight with butter and coffee. Thank you! Reply

    • Natasha's Kitchen
      January 17, 2018

      You’re welcome Anna! I’m glad to hear the recipe is a hit. Thanks for sharing your great review! Reply

      • Rebecca
        January 31, 2018

        I made this once and it was AMAZING!!! However every time I try to replicate it the bread comes out tasting doughy… any suggestions? I’ve been craving it all week and I’m dying to make it (right) again! Reply

        • Natasha
          natashaskitchen
          January 31, 2018

          Hi Rebecca, are you using a different type of flour? Is there anything you have changed from the original recipe or the first time you made it? Reply

          • Rebecca
            February 2, 2018

            I’m using an all purpos flour. I did change the size of the baking dish that I put the water in, it seemed that the water completely evaporated when in a larger dish so I used a smaller one. Dang, could that be the cause of all my woes. I can change it back and see if that works.

          • Natasha
            natashaskitchen
            February 2, 2018

            Hi Rebecca, That might affect the crust but I’m not sure it would make the bread seem “doughy”

  • Jeffery L Franks
    January 14, 2018

    Hello Natasha, I absolutely love this bread recipe, it’s so very easy and fast to make, and the crust is fantastic $). I live in Texas, and spicy food is very popular here, so I decided to put my own spin on this recipe. I made this bread with the addition of jalapeno juice and diced jalapenos. I used one tbsp of honey, about four tbsps of jalapeno juice and added enough water to come to 1 1/2 cups liquid, added the yeast as usual, then mixed into the flour/salt, mixed it up and let rise as directed. This came out even better than I had anticipated)) So spicy and delicious) Thank you for all your great recipes, keep them coming 🙂 Reply

    • Natasha
      natashaskitchen
      January 14, 2018

      Oh wow that sounds absolutely amazing! Thank you for sharing your version!! 🙂 Reply

  • Jessica
    December 18, 2017

    Can I use this recipe to make baguettes? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Jessica, I haven’t tried with this recipe to make baguettes. I think it’s worth an experiment. The one I would use for baguettes is this Crusty French BreadReply

  • TATIANA
    December 14, 2017

    Hi Natasha! Can I bake it in a bread pan as you do for your rye bread and is the baking dish with water needed then? Also did you ever freeze it? Would it still taste fresh? Thank you! Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Tatiana, I haven’t tried it in a loaf pan but I would do everything the same except I would put the dough into the loaf pan on the last rise and make sure to remove it from the pan right away when it comes out of the oven. The water is to get the crust crisp on the outside so if you wanted the top to be more crisp, use the water and if you’re ok with it being softer, you can skip the water. It will still be good :). Fresh is always best in flavor and texture but the sooner you freeze it (once it reaches room temperature), the more fresh tasting it will be when it comes out of the freezer. Reply

      • Tatiana
        December 28, 2017

        Thanks Natasha! You’re the best! I’m getting obsessed with trying your recipes one after another for like 2 months in a row I think. I need to stop checking ur blog probably, lol 🙂 Reply

        • Natasha's Kitchen
          December 28, 2017

          You’re welcome Tatiana! I’m glad to hear how much you’re enjoying the recipes, lol. Thanks for following! Reply

  • Mila
    November 26, 2017

    I love making this bread! Very easey to make and delishes! Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m glad you love it Mila! Thanks for sharing! Reply

  • Kristina
    November 15, 2017

    Hi Nastasha! I was wondering can you make this bread recipe in a Dutch oven instead of the water and steam technique?
    Thanks! Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Kristina, Here is the method we use to make it in a dutch oven. I hope that helps! 🙂 Reply

  • Julie
    November 7, 2017

    HI there! Have you ever tried this with gluten free flour? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Julie, Without testing the recipe with gluten free flour, it’s very difficult to guess. I’ve scanned through the readers comments and no one has reported trying it yet. It would have to be an experiment. If you do try it, please do let me know how it worked out. Reply

  • Lorrainel
    October 29, 2017

    Excited to try this recipe! I am just little worried about the water in the oven. My oven is electric, and once while using this technique with cheesecake, the oven shorted out from the steam. Anyone else have this problem? That did happen several years ago with a different oven, but I’ve been afraid to try it again. Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Lorrainel, I also have an electric oven and haven’t had this issue so I’m not sure. I believe most modern ovens are moisture proof inside. Maybe someone else can share their insights on this question? Thanks! 🙂 Reply

  • Julia
    October 24, 2017

    Hey Natasha, Just wanna say thank you for the great recipe. Bread turned out super good and airy, hubby loved it especially with Borch
    Thank you!!!!! Reply

    • Natasha's Kitchen
      October 24, 2017

      Hello Julia! You’re welcome! I’m happy to hear you both enjoy the recipe! Thanks for sharing your great review! Reply

  • Maria Vivian
    October 17, 2017

    When folsing the dough, it sticks to my hands even with floured hands. Can I use oil on my hands? Will it affect the dough? Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Maria, that is pretty normal for it to feel a little sticky. You might add 1 to 2 Tbsp more flour next time if it was VERY sticky. I always use flour on this one and haven’t tested it with oil. Reply

  • Maria Vivian
    October 17, 2017

    Hello. I am trying this at the moment. It is rising now. Will it be ok if I bake without putting water in the oven? Want to try just a regular bread. I have baked breads before but they always are dense. I really would like a soft and fluffy one. Will this work? Thanks! Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Maria, the water helps for the crust to form properly, but I think it will still work without it. Reply

  • lilia jelassi
    October 6, 2017

    Hi Natasha, can we make this recipe with wholemeal? Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Do you mean whole wheat flour? I’m not sure what wholemeal is. I have tested this with half whole wheat flour and half all-purpose flour and the bread did not rise as well and was not as fluffy. Reply

  • Brian Baker
    September 30, 2017

    Can this recipe be baked in a cast iron Dutch Oven? Reply

    • Natasha
      natashaskitchen
      September 30, 2017

      Yes, that would work. I have a method for similar recipe here, which I highly recommend. Reply

  • Maree
    August 13, 2017

    Hello, would this work with GF flour? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Maree, Without testing the recipe with gluten free flour, it’s very difficult to guess. It would have to be an experiment. If you do try it, please do let me know how it worked out. I’ve scanned through the readers comments and no one has reported trying it yet. Reply

  • Marimar
    July 21, 2017

    HI Natasha You put flour on the bread after this is baked, is some reason in particular Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Hi Marimar, I did not add flour after it was baked. The flour on top is what was there before it went into the oven 🙂 Reply

  • Marimar
    July 18, 2017

    Hi Natasha this recipe has the same base of the Dutch oven bread, the only thing is that you do not put honey. I can add honey without it not changing the flavor, or is some reason why you do not add it. Thank you for all your recipes, always when I make your recipes I know that they will perfect Reply

    • Natasha
      natashaskitchen
      July 18, 2017

      Hi Marimar, this recipe would work with honey – the other bread is just a little bit different flavor profile. Reply

  • Jackie
    March 11, 2017

    Before I try this, I would like to know if it would work with our Canadian flour. I know that Canadian flour is different than American for some unknown reason. Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Jackie, I think it would work well with Canadian flour. Canadian flour has a higher gluten content so your baked goods typically come out softer than when using American flour. Reply

  • Abby Tite
    February 19, 2017

    OK, truthfully, we haven’t tried the bread yet but, my husband is waiting like a kid on Christmas morning for it to cool enough for him to have some! In fact, as I took it out, he said “You’d better start another one!” So I did. 😛 Reply

    • Natasha's Kitchen
      February 19, 2017

      LOL! That’s great! Let me know what you both think of the recipe please! 🙂 Reply

  • Giovana Dubocq
    January 9, 2017

    Hello Natasha!

    I made this bread today and we loved it!
    I have to confess that I made a mistake and skipped a step, but it turned out delicious anyway… Next time I’ll follow the steps properly and I’m sure it will be even better.
    I am vegetarian and I was wondering if you have some vegetarian recipes to share…
    Thank you for the wonderful recipes, Natasha! This is my favorite recipe blog! Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      I’m so glad you enjoyed the bread!! I do have a vegetarian category that I have been working on although not all of the recipes are categorized as vegetarian yet. This is a good place to startReply

  • John Z
    January 6, 2017

    I gave up on baking bread years ago since it always seemed so hit or miss. My grandmother’s homemade bread was legendary – the gold standard of breads, and nothing I attempted would ever come close. She recently passed away, and I decided I would try again in her honor. I found your recipe a week ago, and have since used it three times, each turning out perfectly! Only thing I changed was adding 2 tablespoons of raw honey to the yeast mixture (I do this for pizza dough) – seems to help to activate the yeast and gives the bread a subtle sweetness. I currently have a loaf in the oven, this time adding a tablespoon each of flax, sesame, sunflower, and chia seeds to give it a little crunch. Thank you so much for reuniting my interest in breadmaking – my grandmother would be proud! Reply

    • Natasha's Kitchen
      January 6, 2017

      So glad to hear John, thank you for sharing! 🙂 Reply

  • Carla
    December 29, 2016

    I made this yesterday afternoon and served it for lunch today. Very delicious! Reply

    • Natasha's Kitchen
      December 29, 2016

      Awesome! Thank you for sharing Carla!! Reply

  • Jim M.
    December 25, 2016

    Natasha, I would like to say “thank you so much” for this recipe. The first attempt came out as a passable (followed the ingredients) loaf of bread which didn’t rise quite like I expected.
    Making a second loaf, I added 1/4 cup of white sugar into the water, salt, and yeast, adding the sugar to help ‘kick’ off the yeast a little better. And let me tell ya, it rose triple the size as the first loaf did. I also folded the second loaf twice as directed, however, I continued to fold the underside several times in a semi-knead sense. The loaf was perfection! It had smaller air bubbles and fluffier texture, just about like store bought bread, with a semi hard crust.
    I will continue to use this recipe, with the exception of adding the 1/4 cup of sugar. Nothin’ tastes better than a fresh loaf of this Artisan bread with melted butter and some homemade Wild Mustang Grape jelly. Scrumptiously delicious! It also complimented my 7-Can Dutch Oven Beef Stew better than crackers ever could. Thumbs up on this recipe. Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Hi James, thank you so much for sharing your detailed review! I will definitely have to try your sugar tip! Thanks again and I hope you had a Merry Christmas Day! 🙂 Reply

  • Sheila Braun
    December 19, 2016

    Perfection!! Shared with friends. Looking forward to making more of your yummy recipes! Reply

    • Natasha's Kitchen
      December 19, 2016

      Thank you Sheila! I’m glad you all enjoyed the recipe! Reply

  • Dale
    December 16, 2016

    finished product turned out just like you said. very good bread and chewey Reply

    • Natasha's Kitchen
      December 16, 2016

      Awesome! I’m glad you liked it Dale 🙂 Reply

  • November 19, 2016

    First loaf turned out great–second not so good–very dense–may have baked too long. Question: can I bake bread on a pizza stone? Thanks, John B Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      Hi John, it would be dry if it was over-baked. Also, did you substitute any of the ingredients – maybe using a different kind of flour? Yes, you can definitely bake on a pizza stone. Reply

  • Lana
    November 7, 2016

    Hi Natasha, really love your blog and love this bread recipe. I have made it three times now, and every time it was not as high as yours. Last time I made it, I put too little flour even though I fallowed you strategy. (the dough was runny and very sticky to handle) So I want to try again foolproof, and this time would like to use weight measurement for the flour. Would you mind including this in your recipe? Thank you. Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Hi Lana, without remaking the recipe, I can’t really give you the weight. Next time I make it, I will keep that in mind. What kind of flour are you using? Varying kinds of flours requiring varying amounts. For example, Canadian flour usually requires less flour than US all-purpose due to the varying gluten content. I always use American All-purpose flour for consistency unless otherwise noted (some recipes really just work better with Canadian despite many tests) 🙂 This recipe was made with US All-purpose flour. Reply

  • Anna
    October 21, 2016

    I had a little problem and doesn’t seem that anyone else has. My parchment paper started burning in the oven and so did the extra flour. It doesn’t seem like anyone else experimented this. I couldn’t finish baking the bread because of the bad smell from the oven. But it did taste quite good even halfway baked 😉 so I want to make it again without any problems. What can I do differently? Thanks! Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Hi Anna, parchment should not burn at that temperature. Are you certain you were using parchment and not wax paper? Wax paper will burn sooner. You can also try a silicone liner if you are having that issue. Maybe your oven runs hotter than normal? Reply

  • Lina
    October 19, 2016

    Hello Natasha, thank you for such a wonderful recipe. I made this bread couple times and it’s my favorite. My whole family just loves it. I never left comments on your website before. But your website is amazing. You are a very good cook with best and easy recipes. God bless you! Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Lina, you are so nice! Thank you for your sweet review and God bless you also!! 🙂 Reply

  • Bruce
    October 11, 2016

    First non bread machine bread I’ve made and it turned out so well I make it every day now. Comes out nice and chewy.
    Try grill steak or chicken, smother bread in Butter then Hummus. Add steak or chicken breast stripe, top with cherry tomato halves, rocket, salt, cracked black pepper and drizzle some olive oil or balsamic vinegar. Comes out as a great meal.

    Thank you! Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Bruce, thank you for the great review 😀. I’m drooling over my keyboard while reading your comment, sounds yummy 😋. Reply

  • Lana
    October 9, 2016

    I made the bread tonight, it turned out fantastic! Thanks for the great explanation and the attention to the details! Reply

    • Natasha
      natashaskitchen
      October 10, 2016

      I’m so glad you enjoyed the recipe and detailed instructions. I love reading recipes that way and I want to provide the same for my readers. It’s a labor of love 😉 Reply

  • vernon emary
    September 7, 2016

    nice bread, perhaps need sugar with the yeast, did not rise , but was round and only 1 inch thick. something wrong with your recipe girly girl……1/8th star Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Vernon, I’ve made this bread countless times and it is definitely unusual that it was only 1″ thick and I’m always happy to help troubleshoot. Was your yeast fresh? Also, could your water have been too hot? If you add hot water to the bowl, it can deactivate your yeast and stop it’s rising action. The same thing happens if you let the bread proof in an oven that is hotter than 100˚F – it will cook the yeast and ruin the whole loaf. I hope that helps for next time! Reply

    • drew
      October 9, 2016

      great Reply

    • Bruce
      October 11, 2016

      Hi Vernon,

      I make a yeast starter with my water and add a teaspoon of sugar as my yeast I getting close to expiring. I only continue when the yeast starts. Reply

  • Louis Arceneaux
    July 6, 2016

    Can I make this recipe in a loaf pan? What would I have to do different? Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Hi Louis, I haven’t tried it in a loaf pan but I would do everything the same except I would put the dough into the loaf pan on the last rise and make sure to remove it from the pan right away when it comes out of the oven. Reply

  • Mark
    June 4, 2016

    I have tons of basil in my garden. What do you think about me adding this and some garlic to the dough? Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      I have had a few read his report good results with adding herbs to the dough to make it a flavored bread. If you try it let me know how you like it. Reply

  • Mark
    May 22, 2016

    Wow. Thanks for the recipe Natasha. I love baking good bread. Got a little worried because it didn’t rise like your video. It did rise more once it sat for 45 minutes though. This is going to be good. It’s cooling now. 👍 Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Mark, you are very welcome, let me know how it turns out 😀. Reply

  • Stephanie
    May 5, 2016

    Hi Natasha! This recipe is so simple and awesome! I’ve had it turn out wonderful every time I’ve made it so thanks so much for sharing it! One question though: I always seem to have the flour and cornmeal build up on the bottom of the bread after baking and it makes for a mess and I usually have to pick that off before eating it. Any way or tips to alleviate that problem? Thanks! 😊 Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      Hi Stephanie, the only way to do this really is to use less flour and a little less cornmeal. The bread should not stick to the parchment after baking even if using less corn meal and flour. Reply

      • Stephanie
        May 5, 2016

        Awesome! I will try that next time I make it. I made a loaf the other night for some out of town relatives and they were very impressed! They’re also picky eaters! Thanks so much! Reply

  • May 1, 2016

    Hi Natasha, this has become our go to family bread. It’s so easy and delicious! Thank you for the wonderful recipes! Reply

    • Natasha
      natashaskitchen
      May 1, 2016

      I am so happy to hear that! Thanks for sharing that with us 🙂 Reply

  • irina
    April 24, 2016

    Can i make this bread in a breadmaker ? Reply

    • Natasha
      natashaskitchen
      April 24, 2016

      Hi Irina, I haven’t tried baking it in a bread maker so I’m not sure if it would work – the bread maker doesn’t allow for as much rising time as this recipe calls for and I have found that when you make it rise too fast (as in a warm oven), it doesn’t rise as high in the oven. If you experiment in the bread machine, let me know. If you’re just asking about making the dough portion in the bread maker, it’s not necessary at all since there is no kneading required. Reply

      • irina
        April 25, 2016

        Thank you Reply

  • Kelli Rushton
    April 19, 2016

    I just made this bread. First time making homemade bread. IT IS amazing!! Perfect. I used King Arthur organic I bleached bread flour. Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      April 19, 2016

      I’m so happy to hear that you had a great experience with your first bread loaf. That’s awesome! 🙂 Reply

  • Adderley
    March 9, 2016

    I had never made bread before and I tried this recipe out just today and it came out beautifully! Your video helped me so much, your way of explaining the process was really simple for me to grasp. Thanks so much! I will definitely use this recipe in the future! Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      I’m so happy to hear that! Thank you for sharing your awesome review 🙂 Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Adderley, I’m so happy to hear that! Thank you for sharing your great review! 😀 Reply

  • Ziz'ka
    March 6, 2016

    ok, finally I made it. Yesterday I made this bread with a bread flour and rapid rise yeast. I made sure that my warm water is about 100-105 F not hotter or colder because as you know if water is hotter then it will kill yeast if colder then it will take more time for proofing. So I made two loaves. First loaf came out good but 25 min in my electric oven was too much. Second loaf I baked only for 20 min and it came out soooo delicious. My three little munchkins could not stop eating this bread. By the way they ate almost entire loaf. Another change that I have made is the baking technique. I baked on my pizza stone and water in the bottom…. Actually same technique that you just posted French bread recipe.

    Next time I will try french bread recipe.
    Definitely I will keep this recipe… Reply

    • Ziz'ka
      March 6, 2016

      by the way exactly one year ago, I have tried to make this bread but it didn’t work. My batter didn’t prof for like 4 hours. So I ended up to throw it in the garbage. So after starting to searching what could be the problem and it was yeast that was expired for 1 year. I bought in store expired yeast (by the way it wasn’t on sale :), hahaha), from now on I am always checking yeast expiration date.

      Thanks for sharing this recipie Reply

      • Natasha
        natashaskitchen
        March 6, 2016

        I’m so glad you figured it out! Yes, it is very important to make sure they used is not expired. Thank you for writing and sharing that. I’m sure someone else will really benefit from your comment! Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Thank you for sharing your experience :). I hope you love the French bread also 🙂 Reply

  • Shirley
    March 5, 2016

    I’ve baked bread kneading it etc for years.Tried this Artisan it will not rise it a flat load made it twice this week what could it be? Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Hi Shirley, what is a “flat load.” Are you sure your yeast isn’t expired and making sure to proof it at room temperature (never warmer than 100˚F – or it will kill the yeast)? I hope that helps! Reply

  • Joel
    February 28, 2016

    As a guy that hasn’t made bread in almost 20 years (I was ten or eleven and my mom guided my hand) I found this amazingly easy and delicious. First batch was a little chewy. I believe it was because I used a giant mixing bowl which meant I had to mix it a lot more before rising and tookabout ten minutes longer than it should have.

    Is there any way to get the same bread taste in a different shape? Form it into more of a store bought loaf? It would be an amazing grilled cheese for the kids. Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Hi Joel, I haven’t tried putting this in a bread loaf pan so I’m not sure how well that would work. If you try that, make sure you remove it from the pan right after it comes out of the oven and set it on a cooling rack so the sides don’t get too soft/soggy. Reply

  • Marie
    February 23, 2016

    Hello,I just finish tasting the bread I made with a little butter!
    Yummy! It’s very good and crispy but the only problem I have is that my bread didn’t rise like the picture.
    I didn’t have 3/4 Tbsp measurement so I did the math and I put 3 1/4 tsp.
    My daughter loved it with cheese.
    For my first time,I did good.Can I try with whole wheat flour and add thank you for sharing this recipe with us.
    I always check your blog for some yummy recipes and I tried a lot of yours.
    All your recipes are very good. 🙂 Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Hi Marie, You might add slightly more flour next time. Did you mean 2 1/4 tsp? There are 3 tsp in 1 Tbsp. I’m so glad you liked it. I just made a similar bread – I’m working on developing it this week and I can’t resist a fresh slice of bread with butter. :). If you make this with whole wheat, I’d recommend mixing it with bread flour or it will be pretty dense with just whole wheat flour. Reply

      • Keyboardkeys
        February 25, 2016

        I believe Marie meant she did not have a 3/4 tsp to measure with so she used a 1/4 tsp three times. 🙂 Reply

        • Natasha
          natashaskitchen
          February 25, 2016

          I’m not sure because that would only be 3/4 tsp but the recipe calls for 3/4 Tbsp Reply

  • Ana
    February 18, 2016

    Excellent bread, easy to make., thanks so much, Natasha! Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      I’m so happy to hear you loved it. Thank you for the awesome review! Reply

  • Yevegeniy
    February 16, 2016

    Hi Natasha.
    Do you have recipe for Нарочанский (Belarus) bread? Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      I don’t have it yet but adding it to my list of recipes to try 😀. Reply

  • Ella
    February 3, 2016

    Hello Natasha, could I bake this bread in a dutch oven (cast iron) instead of using the water pan? Would it take the same amount of time?

    Thanks! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Hi Ella, I personally haven’t experimented baking this in a dutch oven. I’d suggest lining with parchment paper in the dutch oven though to prevent sticking. I’ve had readers write in to tell me they used a dutch oven successfully but I can’t say if the results are as good without trying it myself. Reply

      • Ella
        February 3, 2016

        Thank you for your quick reply.

        I’ve heard that using a dutch oven produces a very nice, moist bread (in essence, what you are trying to create with the pan of water). I’ll make the bread the way you directed :). A cast iron baking dish should be safer than a glass one? Reply

        • Natasha
          natashaskitchen
          February 3, 2016

          Yes cast iron would be safer. 🙂 Let me know how you like it. Next time I make this bread, I’ll try to get out of auto-pilot and make it in a dutch oven. It sounds easier than having to do the water dish. If you test it before I do, let me know what you think of the dutch oven method and I will do the same 🙂 Reply

  • Anna
    January 29, 2016

    Thank you Natasha for experimenting, sharing, and delivering a no hassle scrumptious artisan bread recipe. Your recipe is by far the best I have made. (MADE IT TWICE IN ONE DAY) I love the outer crunchiness, the inner softness and the perfect color…couldn’ brag enough!
    The taste and texture brought back found memories of the European cuisine.
    We’ll done. Look forward to savoring additional recipes from your site.
    Anna Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Thank you so much! I really appreciate your awesome review 🙂 Reply

  • Blackhorse
    January 21, 2016

    Hi Natasha, Thanks a lot for your recipe and guided video!!! I’ve made bread several times and they all turned out very good. For the 1st time, the dough was very sticky, I couldn’t pick it up from the parchment paper or even hold it. Flour was all over my counter. It was a disaster but finally I floured the surface a lot and could manage it. I think it’s the same case as Lindsey. For the following times on, I use the microwave dish instead of parchment paper to dump dough out and shape on the floured surface dish. It is completely easy to handle. It might be helpful for others who got the sticky issue with dough.
    One thing I concern is my bread after baking is always crusty on the skin layer (outside) and soft inside. After cooling down or a few hour later it turns out very hard on the surface. If we want to serve I need to preheat a little bit but it’s still a bit hard (the browning surface is quite thick). If we serve it on the next day, it’s even harder after each time preheating. Is there anyway to keep it soft or making it thin skin like the ones we buy from the stores? I prefer it soft at room temp. and crusty when preheated. Thanks for your comments! Reply

    • Natasha
      natashaskitchen
      January 21, 2016

      I’ve never considered using my microwave dish. That is an awesome suggestion and thank you! AS far as hardening on the outside. I wonder if maybe your oven runs a little hot? I usually have the opposite happen, it’s crisp when it comes out of the oven and softens on the outside with time. Also, are you using the dish with water to create steam in the oven? Reply

    • olga
      February 6, 2016

      when i take my bread from the oven i cover it with foil, and leave till bread cools down, and after this it still nice and soft. Hope it help you to enjoy this delicious bread 🙂 Reply

    • Keyboardkeys
      February 25, 2016

      If you place your bread in a plastic bag and seal it after it cools, it will soften on the crust from the moisture on the inside. Reply

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