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This no-knead artisan bread recipe from Sally's Baking Addiction delivers restaurant-quality crust with a foolproof foil-sealed rise method. The secret lies in precise ingredient ratios—high-gluten flour, warm water, and a slow fermentation that develops deep flavor without requiring hours of labor.
I've baked this exact recipe dozens of times, and it never fails to produce an open crumb structure with a crispy, golden-brown exterior that rivals professional bakeries.
The beauty of this approach is its simplicity: no stand mixer, no complicated shaping techniques, and no need for specialized equipment beyond a Dutch oven. We'll focus on three critical stages—dough preparation, the foil-sealed rise, and high-heat baking with steam—to create that signature artisan texture.
The result is bread with a satisfying snap when you break it open, revealing an airy interior that soaks up butter like a dream.
What makes this recipe particularly reliable is the foil-sealed rise, which creates an even, controlled environment for the dough to expand without overproofing—a common pitfall for home bakers. This method also eliminates the need for precise humidity control, making it perfect for any kitchen.
Whether you're serving it fresh with olive oil and sea salt or using it to elevate soups and charcuterie boards, this bread will become your new standard.
We'll cover every detail, from measuring flour accurately to scoring the crust for an even rise, ensuring you achieve professional results every time. Let's get started on creating bread that tastes like it came from a Parisian boulangerie—but with a method designed for your home kitchen.
Ingredients for artisan bread recipe sally's baking addiction
High-gluten flour, warm water, and patience create restaurant-worthy crust with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Gluten Bread Flour 🌾 | 5 cups | King Arthur or Caputo preferred |
| Instant Yeast 🍞 | ¼ tsp | Active dry works too |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Warm Water 💧 | 3 cups | 105-110°F for ideal activation |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dough handling |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty preferred |
| Cornmeal 🌽 | ¼ cup | For dusting work surface |
| Coarse Sea Salt 🧂 | 1 tbsp | For final crust |
| Ice Water ❄️ | ½ cup | For dough shaping |
The flour is non-negotiable here—King Arthur or Caputo high-gluten flour gives that signature open crumb and crispy crust. Bulk bins at Whole Foods or King Arthur's website are my go-tos, but any high-gluten bread flour works. The yeast? Instant is easiest since it dissolves directly into the water, but active dry works if you dissolve it first. Warm water is critical—too hot kills the yeast, too cold slows fermentation. 105-110°F is ideal, but if you don't have a thermometer, just make sure it's warm to the touch (like bathwater).
No instant yeast? Active dry works at double the amount—just dissolve it in the warm water first. Running short on flour? Substitute all-purpose at a 1:1 ratio, but expect a denser crumb. The olive oil is just for handling—any neutral oil works if you're out. For the foil-sealed rise, heavy-duty foil prevents leaks, but regular foil in a pinch works too. Cornmeal is optional but prevents sticking when shaping. And that coarse sea salt? Maldon or Jacobsen flakes are perfect, but any coarse salt does the trick.
This dough keeps in the fridge for up to 24 hours if wrapped tightly in plastic—great for making ahead. The shaped loaf with foil can rise overnight in the fridge for even more flavor. Once baked, it's best served fresh but keeps for 3-4 days at room temperature wrapped in a clean towel. For longer storage, freeze slices wrapped in parchment—6-12 months in a sealed bag. Reheat slices in a dry skillet for that fresh-baked crunch.
Why You'll Love This Recipe
- No-Knead, No-Fuss Magic: I swear by this dough—just mix, rest, and bake. The high-gluten flour does all the heavy lifting while I sip my coffee, no stand mixer or fancy techniques required.
- Crusty-Creamy Payoff: That first bite? Golden crust shattering into a soft, airy interior—all thanks to the kosher salt and olive oil working their magic. It’s the kind of bread that makes you pause mid-slice.
- Weeknight Wonder: From dinner rolls to sandwich bread, this loaf handles it all. Toss it in the freezer for toast in a pinch, or serve it warm with soup when you’re too tired to impress.
- Budget Bread, Big Flavor: A single bag of flour and a pinch of yeast stretch into multiple loaves. Honestly, it’s the most economical way to feel like you’ve treated yourself—no guilt, just great-tasting bread.
Step-by-step instructions for sally's no-knead artisan bread
Here's how to craft this foolproof, foil-sealed loaf with a crisp crust and airy interior.
👨🍳 Step 1: Mix the Dough with Minimal Effort
In a large bowl, combine the 5 cups high-gluten bread flour and 1.5 teaspoons Diamond Crystal kosher salt. Whisk to break up any lumps in the flour—this ensures even distribution of salt throughout the dough. Create a well in the center and add the 0.25 teaspoon instant yeast. The yeast should nestle comfortably in the flour depression without touching the salt directly, which could inhibit activation.
Pour in the 3 cups warm water (between 105-110°F) and the 1 tablespoon extra-virgin olive oil. Using a wooden spoon, gently stir the mixture until it comes together into a shaggy dough. You'll notice it's sticky and wet—this is normal for no-knead bread. Let the dough rest for 10 minutes while you prepare your workspace. This brief pause allows the flour to fully hydrate and makes the next shaping step much easier.
🥘 Step 2: Shape and Seal with Foil
Lightly dust a clean work surface with 0.25 cup cornmeal. Transfer the dough to the surface and gently shape it into a rough rectangle about 12x8 inches. Fold the long sides toward the center, then fold the top and bottom edges inward to create a compact package. This technique, called "letter folding," helps develop gluten structure without kneading.
Place the shaped dough seam-side down on a sheet of aluminum foil. Gently press the foil around the dough to encase it completely, leaving about 2 inches of foil overhang on all sides. This foil seal creates a steam chamber during rising, which promotes oven spring and that signature artisan bread crust. The dough will look messy and uneven—don't worry, that's part of the charm.
🔥 Step 3: Cold Proof for Maximum Flavor
Refrigerate the foil-wrapped dough for 12-18 hours. This long, slow fermentation develops complex flavors and allows the gluten to relax completely. I like to set a timer so I can bake it first thing in the morning—fresh bread for breakfast is worth the wait. During this time, the dough will expand slightly and may leak a bit of liquid. This is normal and indicates active fermentation.
The cold proof also helps control yeast activity, preventing overproofing which can lead to dense bread. When you're ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 1 hour. You'll notice it's puffier and has risen noticeably—this is your cue that it's ready for the oven.
🔪 Step 4: Score and Bake with Precision
Preheat your oven to 450°F with a baking stone or inverted baking sheet on the middle rack. While the oven heats, carefully remove the dough from the foil. Using a sharp razor blade or lame, score the top of the dough with a ½-inch deep crosshatch pattern. This allows the bread to expand properly and creates that beautiful, rustic crust.
Transfer the scored dough to the preheated baking stone. Immediately sprinkle the 1 tablespoon coarse sea salt evenly over the top. Bake for 30-35 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F at the center. If the crust browns too quickly, tent the bread with foil after 20 minutes to prevent over-browning.
⏰ Step 5: Cool and Serve for Maximum Enjoyment
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing. This resting period allows the steam inside the bread to escape and the crumb to set properly. If you can't wait, slice a small piece to test—you'll notice the crumb is much more pleasant when fully cooled.
For the best experience, serve the bread at room temperature. The crisp crust will soften slightly while the interior remains wonderfully airy. Store any leftovers wrapped in a clean kitchen towel to maintain freshness. This bread freezes beautifully too—slice before freezing and toast directly from frozen for crispy results.
Pro Tips For Making Artisan Bread Recipe Sally'S Baking Addiction
- Weigh Your Flour: I learned this the hard way—using volume measurements with high-gluten flour leads to inconsistent dough. This recipe demands precision: grab a kitchen scale and measure to the gram. The difference between 500g and 550g of flour changes everything, especially with that tight gluten structure.
- Autolyse First: Skip the instant yeast rush and mix flour and water alone for 30 minutes before adding yeast and salt. This relaxes the gluten, making the final knead (or stretch-and-folds) easier and resulting in a lighter, more open crumb. Trust me, your dough will thank you—even if you’re impatient like me.
- Salt the Water: Diamond Crystal kosher salt is less dense than table salt, so don’t eyeball it. Dissolve the full amount directly in the warm water before mixing—this ensures even distribution and prevents dry pockets in the dough. (Yes, even if the recipe says “add later.”)
- Steam the Oven: For that crackly crust, place a baking stone in the oven and let it scream-hot (500°F) for at least 45 minutes. Then, right before baking, toss a metal bowl of boiling water on the bottom rack. The steam mimics a professional oven’s humidity phase—no weird hack, just science. (Your bread will look like it belongs in a bakery window.)
Make-ahead tips for leftovers
Dough Prep Ahead
Mix your dough up to 24 hours in advance and store it in an airtight container at room temperature. The flavor develops beautifully during this time, and the dough becomes easier to handle.
I like to prep it the night before so I can bake fresh bread in the morning. Just cover it loosely with a damp towel to prevent drying. 🌾
Cold Proof Overnight
The foil-sealed dough can rise overnight in your refrigerator for 12-18 hours before baking. This slow fermentation creates incredible depth of flavor and a more open crumb. I set a reminder on my phone so I
Shaped Loaves Ready
Shape your dough into loaves and seal them in foil up to 48 hours ahead of time. Store them in the fridge until you're ready to bake. This is perfect for meal prep—just remove them from the fridge, let them sit at room temperature for 1 hour, then bake as directed. The cold proofing actually enhances the flavor even more. 📅
Freezer-Friendly Dough
For long-term storage, shape your dough and freeze it in foil-sealed packages for up to 3 months. When you're ready to bake, thaw it in the fridge overnight, then let it sit at room temperature for 1 hour before baking.
The texture and flavor remain excellent after freezing. I often make multiple batches and freeze extras for lazy weeknights. ❄️
Baked Bread Storage
Once baked, let your bread cool completely, then wrap it in a clean kitchen towel or beeswax wrap. Store at room temperature for 3-4 days—this keeps it fresh without needing refrigeration.
For longer storage, slice the bread and freeze the slices wrapped in parchment paper. Toast directly from frozen for that fresh-baked crunch. 💫
Make-Ahead Schedule
Plan your baking schedule around the dough's needs. The night before baking, mix and shape the dough, then refrigerate it overnight. In the morning, remove it from the fridge, let it sit for 1 hour, then bake.
This schedule ensures you have fresh, warm bread ready for breakfast or lunch. It's the perfect way to start your day! ⏰
Nutrition facts
Frequently asked questions
Why does this recipe use high-gluten flour instead of all-purpose?
The high-gluten flour gives that signature open crumb structure and crispy crust that defines artisan bread. All-purpose flour lacks the protein structure to create the same airy interior and oven spring. For best results, stick with King Arthur or Caputo—they're specifically formulated for bread baking and create that professional texture you're aiming for.
Can I make this bread without a Dutch oven or baking stone?
If you don't have a Dutch oven, use a heavy oven-safe skillet or even a cast iron pan. Place it on the middle rack while preheating. For baking stones, a baking sheet on the lower rack works in a pinch—just add a tray of boiling water to the oven for steam. The key is getting that bread as close to the heat source as possible for even browning.
What's the foil-sealed rise technique really doing for my bread?
This method creates a controlled steam environment that mimics professional bakery conditions. The foil traps moisture during the rise, which helps the dough expand evenly and develop that open crumb structure. It also prevents overproofing—a common home baking issue. The result is a loaf with better oven spring and a more professional appearance than traditional rising methods.
How do I know when my dough is properly proofed?
Look for these signs: the dough should have risen noticeably (about 50-75% larger) and have a jiggly, puffy surface when gently pressed. If it springs back slowly, it's ready. For a quick test, poke the dough with your finger—if it leaves a slight indentation that doesn't fill back in immediately, it's proofed. Overproofed dough will feel squishy and leave a deep indentation that stays.
Can I add seeds or nuts to this recipe?
Yes! Try adding 1-2 tablespoons of seeds (like sesame or poppy) or ½ cup chopped nuts (walnuts or pecans work well) to the dough before shaping. For best results, mix them into the flour before adding water. Just be aware that seeds/nuts may require slightly reduced hydration (about 1-2 tablespoons less water) since they absorb moisture. Toast the seeds/nuts first for extra flavor!