No-Knead Artisan Bread with Rosemary and Sea Salt
Rustic, crusty artisan bread made without kneading, relying on long fermentation and steam from a Dutch oven for deep flavor and ideal texture. This version combines a basic no-knead dough with optional rosemary and fleur de sel topping, creating a bakery-quality loaf at home. Serve warm with butter, olive oil, or alongside soups and stews. The extended rise develops complex flavors while the Dutch oven traps steam for a shatteringly crisp crust and tender interior. Perfect for weekend baking when time allows for minimal hands-on work but maximum flavor development.
Ingredients
- 5 cups all-purpose flour, lightly packed and leveledbread floursame weightsubstitution
higher protein develops stronger gluten structure, adds chewiness
- 2 cups water, lukewarm
- 1 ½ tsp salt, finekosher salt or fleur de sel1 tbspsubstitution
kosher salt works identically; fleur de sel offers delicate crunch
Full guide → - ¼ oz active dry yeast, one envelopeinstant yeastsame qtysubstitution
instant yeast hydrates faster, reducing bloom time by 1-2 min
Full guide → - 1 tbsp Celtic sea salt, for topping(optional)kosher salt or fleur de sel1 tbspsubstitution
kosher salt works identically; fleur de sel offers delicate crunch
- 2 tbsp fresh rosemary, or herb combination, chopped(optional)thyme, oregano, or Italian seasoningsame qtysubstitution
lighter herbs like thyme provide delicate flavor; oregano bolder
Full guide →
Instructions
- 1
Warm water to lukewarm temperature in small bowl and stir yeast in until dissolved, letting it bloom undisturbed for 5 minutes until foamy.
- 2
Mix flour and salt in large bowl with spoon until combined.
- 3
Make well in center of dry ingredients and slowly pour in bloomed yeast mixture.
- 4
Mix by hand or spoon until dough comes together and pulls from bowl sides, adjusting with flour or water as needed in small increments.
- 5
Cover bowl and let dough rise until doubled, about 1 hour.
- 6
Poke dough with finger to test; it should indent and slowly deflate if properly risen.
- 7
Gently scoop dough from bowl, ensuring it releases fully from sides.
- 8
Return to bowl, cover, and let rise another hour until doubled.
- 9
Preheat oven and place Dutch oven inside to heat thoroughly.
- 10
Punch down dough once.
- 11
Generously flour parchment paper and transfer dough to it, shaping into ball with floured hands.
- 12
Sprinkle dough lightly with flour and top with herbs and sea salt if using.
- 13
Cover with plastic wrap and rest 30 minutes.
- 14
Carefully transfer dough on parchment to preheated Dutch oven.
- 15
Cover with lid and bake 45 minutes.
- 16
Remove lid and bake 10-15 minutes more until golden brown throughout.
- 17
Cool slightly before slicing.
Tips
Water temperature is critical: lukewarm (around 40-43C) activates yeast properly. Too cold delays bloom; too hot kills cells.
Do not skip the poke test before second rise. Properly fermented dough indents and slowly deflates, indicating readiness.
Keep Dutch oven in oven during entire preheat. Trapped steam creates the signature crispy, shatteringly golden crust.
Good to Know
Cool completely, then wrap in paper or place in breathable bread bag at room temperature up to 3 days. For longer storage, slice and freeze up to 3 months; toast from frozen.
Prepare through first rise, then refrigerate overnight (8-16 hours). Bring to room temperature 1 hour before second rise, or extend second rise to 2-3 hours at room temperature. Cold fermentation deepens flavor.
Slice warm or at room temperature. Serve within 2 hours of cooling for optimal crust texture. Pairs with soups, stews, olive oil for dipping, soft cheeses, or cured meats.
Common Mistakes
Use water that is too hot to avoid killing yeast.
Skip the poke test to avoid dense, under-risen loaf.
Remove Dutch oven lid too early to avoid thick, tough crust instead of crispy exterior.
Substitutions
lighter herbs like thyme provide delicate flavor; oregano bolder
Full guide →kosher salt works identically; fleur de sel offers delicate crunch
instant yeast hydrates faster, reducing bloom time by 1-2 min
Full guide →higher protein develops stronger gluten structure, adds chewiness
Full guide →FAQ
Can I use instant yeast instead of active dry?
Yes, use the same weight (7g). Instant yeast hydrates faster, so reduce bloom time to 3 minutes. The loaf may rise slightly faster overall, so watch the dough closely during fermentation.
What if my dough is too sticky or too dry after mixing?
Add flour or water in 1 tbsp increments, mixing gently between additions. Dough should be shaggy and slightly sticky, not smooth. It will hydrate further during the long rise.
How long can I keep baked bread and can I freeze it?
Room temperature storage lasts 2-3 days in a paper bag; wrap tightly to prevent hardening. Slice and freeze up to 3 months. Thaw at room temperature or toast from frozen for best texture and crust.