This crusty bread recipe is simple and fast to make, anyone can make this homemade bread at home in three fast hours.
Bread making was my kitchen weakness until this simple no-knead recipe came along. Read on, and I will show you step by step exactly how to do it with this easy method that uses just 4 ingredients.
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Making homemade bread can be intimidating. Please do yourself a favor and review the comments that follow this post.
Many readers have asked questions and offered feedback with this crusty bread recipe. From love letters to near-hate mail, this recipe for homemade bread gets all kinds of comments!
🍞About this no-knead recipe
I grew up in a big Mennonite farm family. My mom made cakes, pies, and other baked goods every day as a small part of her daily routine. I took too many of those skills for granted.
Then, I grew up and tried to grow a huge garden, like my mom. Not so easy. I tried to iron my clothes like my mom. Not so easy
And I tried to make homemade bread, like my mom. Again and again and again and always not so easy. Until this recipe came along, I'm not kidding.
What's in it?
Part of the ease of making this crusty bread recipe is the shortlist of ingredients. Aside from water, there are only three others:
- Flour
- Salt
- Yeast
It doesn't get much simpler than that. No buttermilk, no scalded milk, no unusual ingredients. And, no kneading!
To get a nice crust on this homemade bread, we use a steam bath. It is an age-old method of creating a crunchy and crusty outside. Placing hot water in a hot pan creates a steam bath that encases the dough and ensures you get a crisp finish. Scroll down for our step-by-step directions on how to do this.
Another secret to ensuring a crisp crust on the bottom: place each loaf on a hot stone when it goes in the oven.
There are two easy ways of doing this, once it is ready to bake.
- You can dust a pizza peel with corn flour and allow the loaf(s) to rest there (in the final rising stage).
Once it's ready to bake, simply place the pizza peel on the hot baking stone and the unbaked loaves will slide off with ease.
- You can also use parchment paper to transfer each unbaked loaf to a hot baking stone. Allow the loaf to rest on a sheet of parchment paper (in the final raising stage.)
When the dough is ready for the oven, transfer the parchment paper to the hot stone. This will help you achieve the same crispy crust on the bottom.
Either of these methods work for creating a crisp bottom to a pizza crust recipe as well.
I've broken down the process to make this crusty bread into a bunch of steps for you. It looks like there are a lot of steps, but I promise, every one of them is super simple.
Adding ingredients, stirring, baking, things like that. As I found out, making delicious homemade bread is not rocket science. In fact, it is not like black and white science at all; this is where the art of baking comes into play.
For example, there are variations in oven temperatures. Also, differences in humidity can make a difference. This can determine the amounts of liquid (water) vs. solid (flour) to get the right consistency.
Find what works for you by a little trial and error. Once you get it right, this is the only recipe for crusty bread you will ever need
🔪 How to make it
(See the full crusty bread recipe below at the end of this post)
1. Start with lukewarm water (100° F).
2. Add active 1.5 tablespoons dry yeast.
- If you're not sure if your yeast is good, proof it first.
How to Proof Yeast
Proof your yeast by adding about ¼ cup of warm water with a pinch of dissolved sugar. The sugar will give the yeast energy to produce carbon dioxide, which will "prove" the yeast is good.
Allow it to sit for 5-10 minutes, if the yeast bubbles and foams as shown, your yeast is alive and well and ready to help make bread.
3. Add flour.
- All-purpose flour works fine for making homemade bread but bread flour will give you a chewier crumb because of it's high protein content.
4. Use a wire whisk to stir the water, yeast, and flour mixture.
- As the mixture gets thicker use a heavy wooden spoon to mix it, or a stand mixer with a dough hook, on a low setting.
5. Add salt to the other ingredients.
- Salt does a whole lot more than just add flavor! King Arthur Flour does a great job of breaking down the details of salt's important role in successful breadmaking.
6. Stir the dough again, cover it with a kitchen towel and allow it to rise for two hours.
7. Set in a warm place. - If possible, away from chilly air or where there is a cold draft.
- Sunny windowsills are great places for this to rise.
- After the dough has risen, apply a light dusting of flour over it and divide it into two loaves.
8. Lightly dust a pizza peel with some cornmeal.
The dough will be wet!
This is normal.
If you need to, add a little more flour to work with it and shape it, that's ok! 
The dough on the left is too wet. The example on the right has had a little flour added to it and reshaped.
9. Continue to shape the loaves on the pizza peel and apply a light dusting of flour.
10. Score the top of each loaf before baking. This will help guide the direction of expansion for each loaf as it bakes.
Cover the loaves with a kitchen towel and let them rise again, for 40 minutes.
11. Prepare a steam bath with some hot water from the stovetop. Place it on the oven rack under where the bread will go immediately after it goes in the oven.
- Place a dry cast-iron skillet on the lower rack of the oven.
- Place the unbaked loaves on the rack above the skillet.
- Pour hot water into the skillet and close the oven door immediately.
- Do not open the door of the oven until you remove the bread.
12. This crusty bread is ready to eat in about 3 hours, start to finish. Only about 10 minutes of that time preparing the recipe. The majority of the time involves rising and baking.
Baking on a hot pizza stone will give you a beautifully crispy bottom to each loaf.
Important notice
This dough for this crusty bread recipe is very wet, and you may find it difficult to work with and shape. It's supposed to be this way. 
You can make this crusty bread in a skillet or Dutch oven
As a bonus, the dough keeps in the refrigerator, up to a week or two so you can bake it when you like. That way, you can make this recipe when entertaining. Your guests will think you worked for hours preparing it!
One more thing, if you've never had toast from homemade bread, you don't know what you're missing. I kid you not.
This crusty bread recipe is a game-changer, and I'm living proof. It's not my mom's recipe, but it's not bad.
💭 Baking tips
Baking is not an exact science. Sometimes it takes a little playing in the kitchen to get any baked recipe "right." I've been baking my whole life, since the age of 7. In my experience, nothing from the oven is more true to this concept than homemade bread (and rolls).
I've gotten some harsh criticism for this recipe in the comments below. A few people call it a "waste of dough," "a waste of time", and a bad recipe.
Folks, making homemade bread is not the same as going to the local bakery and picking up a loaf from the shelf! Until you make it a few times. Once you nail the method, I promise, you will feel like you reached a major kitchen win!
It takes a little practice. Other than some time, the cost of these ingredients is very small. You need to find out what works best for you and then make this recipe for crusty bread your own.
If the dough is too wet
- Add a little more flour to it, so it will maintain its shape.
- While it is rising, don't be afraid to check in on it.
- If it needs to be "patted inwards" (from the sides), gently use the palms of your hands to shape it.
If making multiple loaves
Bake one loaf one at a time. If you need to adjust your oven temperature or baking times, you can try that with the second loaf. To illustrate what I'm talking about, take a look at these two loaves (from the same batch of dough.)
The darker loaf (top) was baked first, at 450° for 30 minutes.
I thought the crust was a little dark and so for the lower loaf (garlic and cheese), I reduced the oven temperature to 400° and cut five minutes off the baking time, to 25 minutes.
Both loaves were mouthwatering and chewy, but the crust on the second loaf is not quite as dark.
Let the Dough Rest Overnight in the Refrigerator
Allowing the dough to spend a night in the refrigerator will enhance its flavor and make it chewier.
- Place it in a metal bow that will allow for further expansion because the yeast will continue to do it's thing while in the fridge.
- Place plastic wrap on any exposed surface of the dough to keep it from drying out.
- Place a damp kitchen towel over the plastic wrap.
- Remove the dough from the refrigerator 3 to 4 hours before baking, to allow it to come to room temperature and rise again.
Mix The Dough By hand
Mixing the dough by hand is easy because it is not a thick heavy dough.
Instead, it is wet and sticky. Use a heavy-duty whisk if you have one or a heavy wooden spoon.
I tried to save some elbow grease and use my beloved KitchenAid stand mixer and this is what happened:
As you can see, I got a very dense crumb because it had been over-mixed. This loaf had the same great flavor, but the bread was not as airy and chewy the batch in the photo above it.
Use Quality Ingredients
If you're going to go to all the work and mess of making your own bread do yourself a favor. Don't skimp on cheap ingredients that are not of good quality. This is especially true of what you spread on it
If it's butter, use the best you can find, from a known source or fresh and organic. Finally, nothing tastes better with crusty bread, than homemade soup.
What to eat with this
💬 Common questions about making homemade bread
Warm water will shorten the time for the dry yeast to activate and do its thing. Cold water will delay the time for the yeast to activate, but eventually, it will “wake up!”
Hot water will kill the yeast, and your bread will be a flop.
It doesn’t matter if you use warm or cold water for making bread, see what happened when this baker put this theory to test!
You can use all-purpose flour when making this but you may need more water (or less flour) for the right consistency. Bread flour has more protein than all-purpose flour and thus requires more liquid.
Yes. You can use whole wheat flour but you may need a bit more water because whole wheat flour will absorb more liquid than regular flour. Figure on using an additional 2 tbsp of water for each cup of whole wheat flour used. You may want to start by using 25% whole wheat flour and then increasing the amount to suit your taste. Whole wheat flour will affect the taste and texture of this homemade bread.
If un-sliced, store unwrapped at room temperature.
After they are sliced, store loaves in closed paper bags.
For a softer crust, store in sealed, air-tight bags (or foil) at room temperature.
You can use this dough recipe to make homemade pizza.
You may want to add a bit more flour and a tablespoon or so of olive oil and knead it all together for a minute or so.
My favorite way to use these leftovers is to make crostini and to spread a little tapenade on it!
How to make crostini:
Dice the leftover crusty bread into 1-inch pieces.
Brush them with olive oil and a pinch of kosher salt.
Place them under the broiler for 2-3 minutes
Other ways to use leftover bread:
Homemade Croutons
Panzanella Salad
Bruschetta
Cheese Strata
Crock Pot Cream Chicken, Seared Sea Scallops, Crispy Leftover Chicken and Shells.
Helpful Readers’ Comments for this Recipe
- Consider adding the following for more flavor.
- A bit more salt
- Shredded cheese
- Kalamata olive
- Pumpkin seeds
- Sunflower seeds
- Whole wheat flour
- Garlic or rosemary, etc.
- Leave the water (for the steam bath) in the oven for the entire baking time.
- If you don’t have a pizza stone, you can use a:
- Cast-iron skillet
- Dutch oven
- Cookie sheet
- Regular loaf pan
- Casserole dish
- If the dough seems to wet to work with, add a generous “dusting” of flour to it.
Related recipes
- Easy Italian Herb Bread
- Ciabatta Bread Recipe (Italian Slipper Bread)
- Swedish Limpa Bread Recipe
See our full collection of Easy Bread Recipes.
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📖 Recipe
Crusty Bread Recipe
Ingredients
- 3 ¼ cups water lukewarm, about 100° F.
- 1.5 tablespoon dry active yeast
- 6 ½ cups flour bread flour if you have it.
- 1.5 tablespoon kosher salt (May use less if desired.)
Instructions
- Combine water and yeast and stir until the yeast is dissolved. Add flour and salt and mix until thoroughly combined.
- Allow the dough to rise for 2 hours at room temperature, covered with a kitchen towel.
- Apply a light dusting of flour over the dough and divide it in half and shape into 2 loaves, rounding the top. If you only want to make one loaf of bread at this time, store the unused dough in the refrigerator, covered, for up to 2 weeks until ready to use.
- Place the unbaked loaf(s) on pizza peel that is lightly dusted with cornmeal. Apply light dusting of flour over top and cut three slashes into top of dough, using a searrated knife. Cover dough with kitchen towel and allow to rest for 40 minutes.
- Preheat oven to 450° F with baking stone on the center rack. When bread is ready to go in the oven, slide the dough off pizza peel onto hot stone. Place 1 cup hot water into oven broiler (or other oven safe pan), on bottom wrack of oven. Quickly close oven door to created a steam bath within the oven. This will help produce a crisp outer crust.
- Bake for 30 minutes and allow to cool slightly before slicing. Enjoy!
Video
Notes
- Read all of the instructions first.
- Have all of the ingredients and kitchen tools laid out and ready before starting.
- Make sure your yeast is alive. Proof the yeast to be sure.
- Use a hot stone or skillet to bake your bread on.
- Know your oven and babysit the bread as it bakes.
- Rotate if necessary to ensure even baking.
- If your oven runs hot, adjust the temperature as necessary.
- Have patience while making homemade bread and take notes.
- What works well for you in terms of baking time, temperature, the wetness of dough, etc.
- If you don't have kosher salt, use one-half the amount of table salt. So, for this homemade bread recipe, about ¾ tablespoon of table salt.
Noni
Started making this bread, must have been right after you posted the recipe. Regular home made bread was always my go to, but it was lacking that bakery crustyness. This bread is easy, crusty and loved by all my family and friends. Always make a loaf of this bread to go in baskets with soup for sick friends and family, and it is well appreciated.
Debbie
Hi I’m just checking to see if u can add a little sweetness to this bread like sugar or honey ..😀debbie
Dan from Platter Talk
Sure! Just make sure you keep the texture/consistency of the dough in mind. You may need a bit more flour if you add honey (and vice-versa with the sugar.)
Kimberly
Hi!! Can I bake this using a loaf pan? That's all I own?
Dan from Platter Talk
Absolutely. I suggest placing it in a greased loaf pan for the second rise and then placing in the oven when ready to bake.
Kimberly
Thank you very much!! I will try this and let you know how it turned out!!!
Debbie Ritchie
This is THE BEST RECIPE, most comprehensive directions! This is our "go to" for homemade bread when having company, or just when we need "warm fresh bread"! My daughter and I conquered this at the beginning of COVID 2020 and everyone that has had it, LOVES IT. As soon as its cooled enough to cut it, it gets devoured!
Dan from Platter Talk
Thanks Debbie! I'm beyond happy that you've mastered this recipe. If you're anything like me at all, your life will be all the richer because of it! Thanks again for taking the time to leave a comment. xo -Dan
Bridget
This bread turned out beautifully! I did change it a bit by pre- heating my big ole cast iron Dutch oven to 450 for 20 min, and then turning the loaves onto floured parchment paper, then covering with a lid, taking the lid off for the last 5 min. Can’t wait to slather some butter on this bread!
Dan from Platter Talk
Yaayyyy Bridget! Thanks for the feedback and be sure to keep making this bread and making it your own by modifying it to what works for you!
Lura
I love this bread but after I let the loaves rest, they're so difficult to get into the pizza stone! Does the stone have to be preheated, or can I just let the loaves rest on my stone and put it in the oven?
Dan from Platter Talk
The stones do not have to be preheated but you'll get a better bottom crust if they are hot when the bread goes on the stone. The easiest way to do this is to allow the loaves to do their final rising on a piece of parchment paper. Then, slide the parchment paper (with the bread on it) directly onto the hot stone. You can bake the bread on parchment paper (sitting on the stone.)
Luana Walter
Reading this recipe YOU say that cast iron would work. But then in your comments you say it will burn the bread. ... Ummm so which is it?
Dan from Platter Talk
Ummmmm. It will work. Place a piece of parchment paper between the dough and the skillet.
Sheryl Morris
I am a fairly experienced bread maker and I wanted to try something different. I found this recipe on Pinterest and gave it a try. It turned out pretty good. It tastes amazing but my loaves area a little wide and flat. I read through the recipe and saw that the dough was wet so I didn’t add much more than the recipe called for. I think I will add a little more next time. I baked it on a baking stone and like the texture.
Working with the dough isn’t difficult as some claim, just different. If you’re used to a traditional dough, this really seams floppy and, well, wet like the recipe says.
I definitely will make this again. I’m sure once I get used to handling no knead dough I will get better at knowing how it should feel
Thanks for all the instructions and tips! Great recipe!
Dan from Platter Talk
Thank you so much for the comments! This recipe is a bit tricky sometimes to perfect but once you hit paydirt there is no going back!
ERICA Enders
Hi! This turned out perfectly! Do you happen to have a version using whole wheat flour for a rustic loaf? Thanks!
Dan from Platter Talk
Hi Erica, we're so happy to hear this turned out for you. If you want to use whole wheat, you'll need to use a bit more water because whole wheat flour absorbs more liquid than regular flour. Figure on about 2 tablespoons of water per cup of whole wheat flour. You may want to try this recipe first, by using 25% whole wheat flour, and then making changes and adjustments to your taste. Thanks for the feedback and excellent question!
John
Hey Dan, so glad you are spreading this wonderful bread recipe around. I've been baking it for over 3 years now, since I found it on the New York Times cooking sight. If you want to give props to the creators of the recipe here is who the NYT sites. Adapted from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007).
Dan from Platter Talk
Hey Joe, with all of your experience baking this bread, I can confidently say that our readers would love any caveats for success that you have to share with them. We've done our best to show in detail, how to get the most out of each loaf of this timeless crusty bread recipe. However, we always appreciate more input from readers just like you.
Donna
Made this to serve with soup tonight! It’s delicious! Not quite as crusty as I would have liked, but I will definitely make it again! Quick & easy & sooo tasty!