Making artisan bread without Dutch oven just takes 2 key ingredients, a quick rise, and a 30-minute bake. NO kneading or starter involved, and you'll get a showstopping sourdough-like crust and fluffy, airy center. If baking bread intimidates you, this is the perfect place to start. Serve with my unsalted soft butter, dunk in my one pot lasagna soup, or slather on my whipped cream cheese recipe.
Quick Look: Artisan Bread Without Dutch Oven
- Prep Time: 20 Minutes
- Rise Time: 2 Hours 30 Minutes
- Cook Time: 45 Minutes
- Total Time: Under 4 Hours
- Yield: 1 Loaf
- Difficulty: Beginner
- Method: Mix, rise, shape, and bake!
- Optional Add-Ins: Thyme, rosemary, chives, garlic, Italian herb seasoning, cheese, paprika, chilli flakes, cinnamon, raisins, chocolate chips
- Why This Works: My artisan bread recipe takes the intimidation out of bread-making. 2 key ingredients, no starter, and no kneading; you don't even need a Dutch oven!
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Why We Like This
- Bakes perfectly in your kitchen oven: So many bread recipes online recommend a Dutch oven for the best results, but with my recipe? The bread turns out perfect without one. I'm a firm believer that everyone should be able to make bakery-style artisan bread, no matter their experience or what equipment they have at home!
- Artisan sourdough taste with none of the effort: This recipe is as close as you'll get to sourdough without having to deal with a finicky (and time-consuming) starter. You'll get the same texture, tangy taste, and crispy crust that everyone loves. Every time I've served this, none of my guests have been able to tell the difference… But my easy sourdough loaf recipe is here for you if you still want to make sourdough from scratch.
- No kneading involved: Yes, ANOTHER reason why this recipe is so easy to make! The dough comes together perfectly with a quick mix and (optional!) stretch and fold; not a single minute of kneading needed. This is one of the first breads I've ever made, and I truly believe this recipe can take the intimidation out of baking bread for anyone. If you love the simplicity of no-knead bread but prefer a softer loaf for everyday sandwiches, try my peasant bread recipe. It's just as beginner-friendly, uses affordable pantry staples, and gives you soft, fluffy slices without any kneading.
- Ready in 4 hours (no overnight rise): Traditional bread making involves leaving the bread to rise overnight, but if your daily schedule is crammed like mine? That's seriously not doable. My artisan bread recipe is ready in 4 hours. Just a quick rise needed. This also frees up time (and counter space) to make plenty of other gorgeous treats, like my natural strawberry jam or cocoa hazelnut spread; both pair perfectly with this bread!
Ingredients
2 key pantry staples. You likely have these at home even if you've never baked a single loaf of bread in your life.
- All-Purpose Flour: I use all-purpose flour since it's what I (and probably you) always have on hand, but you can also get great results from bread flour. Bread flour will give you a chewier texture due to its higher protein, which is ideal if you want something a little softer to soak up stews or my 3-ingredient mac n cheese. If you substitute all-purpose with bread flour, just make sure to add a splash more water.
- Instant Yeast: This is what gives your bread that perfect bakery-style rise. Both instant yeast and active dry yeast work, but stick to instant yeast when possible. It's much more convenient and easier to use, as you don't need to pre-activate it. If you use active dry yeast, "bloom" it first in warm water before you add it to your dough.
Minoo's Pro Tip: Make this artisan bread yours. After the first rise (before shaping), fold in cheese, Italian herbs, my DIY paprika, garlic salt; anything you love. You can also easily make a sweet version with cinnamon sugar, raisins, or leftover chocolate chips from my sweet bread rolls recipe!
How to Make Artisan Bread Without Dutch Oven
- Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoon instant yeast, and 1 teaspoon salt. Once well-combined, pour in 1½ cups warm water. Stir until all the flour is incorporated into a "shaggy" dough, with no dry flour visible. The dough should feel sticky and look a little rough and lumpy.
Minoo's Pro Tip: Make sure your water is warm; around 110°F! The wrong temperature can kill the yeast and prevent your bread from rising properly. If you don't have a thermometer, the water should feel warm to the touch, but not uncomfortable.
- Step 2: Cover the bowl with a damp towel or plastic wrap. Let the dough rise in a warm spot in your home for 2 hours, or until it has doubled in size and air bubbles have formed on the surface.
Minoo's Pro Tip: Can't find the perfect rising spot? Make one yourself with your oven! Turn the oven light on (temp off!), pop the dough inside, and shut the door. Trust me: It'll rise perfectly.
- Step 3: After 30 minutes of rising, stretch and fold the dough to help it develop a stronger crumb. Grab one edge of the dough, stretch it up as high as it will go without tearing, and then fold it over to the opposite side. Rotate the bowl slightly and repeat 7 more times. Cover, then let rise for another 30 minutes. Perform another set of 8 stretch and folds, then let it rise for the remaining hour.
Minoo's Pro Tip: This step is OPTIONAL! You can skip this and just let your bread rise for 2 hours; it'll still turn out great. However, I really recommend it if you have the time. It makes a huge difference to the final texture and gets you that perfect sourdough-like airiness and crispy crust.
- Step 4: Transfer the dough onto a well-floured surface. Generously flour your hands and gently shape the dough into a round ball by tucking the edges underneath. The dough will be very sticky and loose, so be patient and add more flour to your hands as you shape (a little at a time so that you don't overdo it).
Minoo's Pro Tip: Use a spatula to scrape out the dough if it sticks firmly to the bowl.
- Step 5: Place the shaped loaf on parchment paper and transfer to a baking sheet. Cover and let rise again for 30 minutes to 1 hour, or until puffy and increased in size by 50%.
- Step 6: Preheat your oven to 450°F. Using a sharp knife, score a single slash about ¼ inch deep across the loaf's surface.
- Step 7: Put your bread on the middle rack of the oven. Place a pan of boiling water on the bottom rack (a water bath) and shut the door immediately to trap the steam inside. Bake for 30 minutes, or until the crust sounds hollow when tapped.
- Step 8: Reduce the heat to 425°F and remove the water bath. Bake for 15 minutes more, or until a deep golden brown with a crispy crust. Keep a close eye on your bread during those last few minutes so that it doesn't burn.
- Step 9: Transfer the loaf to a wire rack and let it cool down for at least 30 minutes before slicing to give the crumb time to set properly. Slice, tuck in, and enjoy! Pair this with my healthy Nutella recipe or my DIY cream cheese recipe. You can also serve it as a side to my hearty lasagna pasta soup.
If Using a Dutch Oven:
Step 1: Follow steps 1 to 5, but do not transfer your loaf to the Dutch oven immediately. Leave it to rise on the parchment paper.
Step 2: Set the oven to 450°F and add your empty Dutch oven inside to preheat. Score the top of the loaf.
Step 3: Put the bread into your Dutch oven with the parchment paper. Cover with the lid and bake as directed above.
Minoo's Pro Tip: Add 3 to 4 ice cubes into the Dutch oven to recreate the effect of a water bath. The ice cubes need to be outside the parchment paper so that they don't touch the bread. If they touch, they'll turn your bread soggy as they melt.
Expert Tips
- Let the dough rise twice: I've seen a lot of artisan bread recipes before, but one thing no one does is let it rise a second time! THIS is my secret behind a texture that'll impress even your recipe-gatekeeping grandma. The second rise gives the bread its beautiful bubbles, rise, and structure. Skipping it will leave you with a dense loaf.
- Use the right shaping technique: This can be a learning curve if you've never worked with a sticky dough like this before, but it's still easy, so don't panic! Generously dust your counter and the dough's top to begin. Spread your dough out slightly and bring the edges to the center, pinching them together at the seam to create a ball shape. Flip the dough ball over. Then, cupping its sides between your palms, rotate it gently on the counter to tighten. Repeat this until the dough is a smooth ball.
- Don't overhandle the dough: If you shape the dough too much or handle it roughly, you'll knock out those air bubbles, and it'll end up dense and flat. Be gentle and stop immediately once the dough is tight and feels smooth.
- Allow it to cool before slicing: I know it's tempting to tuck straight in, but if you slice your bread while it's still hot, you risk jeopardizing the bread's structure. It won't have finished cooking through. It also won't cut well, and your slices will turn out soft and squishy. Remember this tip, since it also applies when making other breads like my homemade Wonder Bread recipe.
Artisan Bread Without Dutch Oven FAQs
Yes! My recipe is made specifically for those who don't have a Dutch oven. You just need a baking sheet, a deep pan, and some parchment paper. While I do include instructions for how to make this recipe with a Dutch oven, it isn't necessary, and I actually prefer how the bread turns out with my baking sheet!
Practically all of my homemade bread recipes can be made without a Dutch oven or other fancy equipment, whether it's something simple like my homemade sandwich bread or something flashier, like my pumpkin bread bowl.
Once you slice your artisan bread, you can store it on the counter in a paper or plastic bag for 2 to 3 days. If it starts to turn a little stale, you can use the trick my mom taught me to revive its texture: Splash it with water and reheat in the oven at 350°F for 5 to 10 minutes. It'll taste exactly like freshly-baked bread again!
If you're batch baking or need it to last for longer, you can also freeze the slices in a bag for up to 3 months. I like to put a bit of parchment paper between the slices to stop them from sticking together once frozen.
When you're next craving the bread, just take a slice out from the freezer and toast it to reheat. Since it'll be warm, I love pairing this with my homemade cheese mozzarella, as the heat helps it melt so gorgeously. You can even spread on my quick ketchup recipe beforehand and add fresh basil to make a "pizza" toast!
If your dough seems too sticky to work with after rising, try adding more flour to your hands and the counter's surface. If it still feels super sticky, then you may have over-risen the dough. Remember, you just want a quick rise here! No need to let the bread rise overnight as traditional bread recipes call for.
If your dough is over-risen, don't throw it away. You can easily repurpose it to make something else that's JUST as tasty: flatbread! Transfer it to a baking sheet or pan with some olive oil, and spread it slightly with your fingers. You can also add Italian herb seasoning and my homemade dried tomatoes at this point to make a focaccia-style bread.
In my experience, this usually happens if you forget to turn down the oven's temperature in the final stretch. You want to bake your bread at 450°F for 30 minutes, then dial the temperature down to 425°F for the last 15 minutes.
If you're confident you set the oven at the correct temperature, then it could be that you didn't add enough water to your water bath (or ice cubes to your Dutch oven). If there isn't enough steam initially while it bakes, your bread will cook much quicker throughout, resulting in a hard, tough crust.
Ended up with hard bread? I know how disappointing it can be to think that all your effort has gone to waste… But it hasn't! Hard bread is perfect for making bread pudding, breadcrumbs, or even croutons for my easy cheese broccoli soup.
More to Try
My no Dutch oven artisan bread is so light and fluffy, yet robust enough to hold any of your favorite spreads, whether thick butter or melted cheese. You can also serve it as an appetizer or serve it alongside stews, soups, or rich chilis. Here are the combos I always go back to:
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Artisan Bread Without Dutch Oven
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Ingredients
- 3 Cups All-Purpose Flour
- 2 teaspoon Instant Yeast
- 1 teaspoon Salt
- 1½ Cups Warm Water
Instructions
- Whisk flour, yeast, and salt in a large bowl. Pour in warm water and stir until a shaggy, sticky dough forms and no dry flour remains visible.
- Cover bowl and let rise in a warm place for 2 hours, until doubled in size and bubbly.
- Optional: After 30 minutes, grab one edge of the dough, stretch it high, and fold over to the opposite side. Rotate bowl 90 degrees and repeat 7 more times. Cover and let rise for 30 minutes, then perform another set of 8 stretch and folds. Let rise for the final hour.
- Turn the risen dough onto a well-floured surface. With floured hands, shape into a round loaf by gently tucking edges underneath.
- Place the shaped loaf on parchment paper and transfer to your baking sheet. Cover and let rise for 30 minutes to 1 hour, until puffy and increased in size by 50%. Preheat oven to 450°F.
- Score a ½ inch deep slash on the top of the loaf.
- Put the bread in the oven, and place a pan of boiling water on the rack below. Bake for 30 minutes, until crust sounds hollow when tapped.
- Reduce heat to 425°F and remove the water bath. Bake for 15 minutes more, or until golden brown with a crispy crust.
- Transfer to a wire rack and let cool for 30 minutes before slicing. Serve and enjoy.
With a Dutch oven
- Follow steps 1-5, but do not put your loaf inside the Dutch oven. Leave it to rise on the parchment paper.
- Set oven to 450°F and add your empty Dutch oven inside to preheat. Score the top of the loaf.
- Put the bread into the Dutch oven with the parchment paper. Cover with lid. Bake as directed above.
Notes
- Add flour while shaping: The dough will be sticky. Flour your hands as you knead if you're finding it difficult to work, but don't overdo it.
- Let it cool down completely: This gives your bread enough time to cook through properly and helps the crumb set.
- Don't skip the stretch and fold: Optional, but the key behind a fluffy, airy center!
- Use warm water: Aim for 110°F. The wrong temperature will affect the yeast and your dough's texture.
Nutrition
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I just made the bread. I did put one cup of whole wheat flour in and two cups reg flour. It’s ok but I feel like I want a little sweetness in it. I think I would like to put honey in my next try then maybe some raisins.
Hi Mona! I love that you're making the recipe your own, such fun subsitutions (: Enjoy!
The taste and texture were great, but the loaf spread out to about 8 inches wide and only 1-2 inches high. What did I do wrong?
Hi Andy! Glad the taste was great (: For size, you may have not shaped the loaf tightly enough, or your dough may have been too wet. These things can cause the loaf to spread.
If I bake this in a baking sheet do I bake for 40 min with the steam the whole baking time , Or extra time like the Dutch oven
Do I need to cover it? (Foil)
Looking for clarification before trying the recipe
Thank you
Hi Ans! Great questions. If you’re skipping the Dutch oven and using a baking sheet, add steam at the beginning only — that’s what helps with oven spring. After the first 15–20 minutes, you can remove the steam and let it bake out the rest of the way. No foil needed unless the top starts getting too dark. It should still bake around the same total time, just keep an eye on color.
I dont have a dutch oven....or sheet pan. Can I use ordinary loaf pan (approx 11x21 cm). Maybe halve the dough? for 2 loaves?? Must I still use parchment paper...or must the pan be oiled?.and must the pans be covered? Maybe cover the one pan with another and form a dome with foil? Im 87 yrs old and want to try this. Please help with any suggestion. Thanks
Ria, this made my day — I’m cheering you on already You can absolutely use loaf pans. I recommend dividing the dough into two loaves so they bake evenly. I would recommend using parchment paper as well. No covering needed during baking, but you can add the foil if it browns too quickly. Keep it simple — that’s the beauty of this recipe. Please come back and tell me how it goes!
easy & artisan!! I’ve been baking bread for 6+ months and this turned out easily the best out of all recipes
WOW that makes me so happy to hear!! Glad you liked it (:
Turned out great - one suggestion though - you say to let the dough rise a 2nd time in the (cold) Dutch oven then to pre heat the Dutch oven prior to baking - can the 2nd rise be done in a bowl instead so that the Dutch oven can be heated at the same time? Vs removing the bread before heating the oven
Hi Huw! Yes it absolutely can. If you have a banaton that would be even better. If you’re using a bowl, you’ll want to line it with a tea towel that’s brushed with rice flour so your dough doesn’t stick (:
Can you use bread flour or is it a must to use all purpose?
You can absolutely use bread flour Ryan!
I love this recipe. It’s a favorite in my house. If I double to recipe and make 1 large loaf, do I need to make any adjustment (bake time, number of stretch and fold…)?
Hi Myriam! If you wanted to double the recipe to make one big loaf, you can keep the number of stretch and folds the same, but I you'll need to increase your bake time to make sure it bakes all the way through. I would bake it for about 1 hour covered, then 15 minutes uncovered. If after 1 hour you bread isn't really risen and starting to build a crust over the top, you can leave it for an extra 15 minutes before removing the lid (:
If you wanted to add inclusions, when you do that?
Hi Brandy! I’d mix inclusions in right before shaping. After the first rise, flatten the dough slightly, scatter your add-ins, then fold and shape as usual. It keeps the structure intact but gets everything nicely incorporated.
I made this today just on a cookie sheet with water under it. It turned out very nice but it just doesn't have much taste. It's kind of flat tasting to me.
Lori, I appreciate you sharing that. This recipe is designed to be super simple, which does mean the flavor is more subtle. For more depth, you could extend the rise time or add a touch more salt. Even brushing the top with butter and sprinkling flaky salt after baking can really boost the flavor.
Going to bake my first loaf today wish me luck. Friend recommended your recipe. Stay tunned
Good luck Cori!!! Let me know how it goes (:
Can I use active dry yeast instead of instant Yeast?
Absolutely! You just have to add the water, yeast and a dash of sugar first and let it activate for 10 minutes. then add in your dry ingredients (:
I did this bread today and it was so amazing and delicious. I used the Pro method and was not disappointed. I also used my Emile Henry bakeware to bake my dough in the oven . Love love this recipe. Thank you!
That sounds amazing Lynn!! I am so happy you liked the bread, thanks for sharing (:
Hi Minoo made the artisan bread today came out delicious. Thank you for the recipes.
I'm so glad you liked it Phyllis!!
If using a Dutch oven, where do the ice cubes go?
This was my question too
Did you get an answer?
Hi Maggie!! The ice cubes go outside the parchment paper, in the dutch oven.
The ice cubes go between the parchment paper and the side of the Dutch oven.
That's correct Norm!
On the sides underneath the parchment paper with Dutch oven