Last Updated on January 2, 2026

Easy, no-knead artisan bread.

While I can make a mean banana muffin, I am no baker – and although I love the idea of baking my own bread, the reality of doing that just for myself has always been a step too far.  Even when I’ve been given a breadmaker to try, my issue has been that the amount of effort to produce an artisan loaf for one or two people really does seem to outweigh the joy of freshly baked, crusty bread. The technique popularised by Jeffrey Hertzberg and Zoe Francois ‘ 5-minute bread’, though, to make an easy no-knead artisan bread dough, changes all of that.  What makes this so special is that you simply mix the ingredients together – and there’s no need to knead at any point!

Instead of labouriously making fresh dough every day, kneading, proving, kneading again and baking, this method involves making a kindergarten-style gloopy mixture of flour, water and yeast in a large enough quantity to bake several no-knead artisan loaves over several days.  When you want to bake, all you do is pull off the quantity of dough you need, let it rise and then bake it. The result is an easy no-knead artisan loaf that would cost you three or four times the price of the raw ingredients if you bought it at the supermarket.

I started by following their master recipe for no-knead artisan bread.  I have to confess it didn’t quite work for me, and I suspect that comes down to two key issues.  Firstly, I wanted to make a smaller quantity of the dough to store – with the best will in the world, 2 pounds of flour seemed overwhelming to me when I am not just cooking for a small household.  I also have a London-style small fridge combined with a freezer, so I don’t have space to store large quantities of slowly maturing bread dough.  I tried to halve the quantities, and the no-knead artisan bread didn’t quite work.  Secondly, I don’t think my fan oven works particularly well for baking this style of bread, even if you do add a pan of water to the bottom of the oven.  Finally, I find it much easier to use metric measurements – I buy my flour in 500g bags, so I don’t even have to weigh it out!

Researching a little more, I discovered that no-knead artisan bread can also be baked in a cast-iron casserole or Dutch oven.  I have quite a collection of cast-iron casseroles, and my second attempt, using the smallest of the set (24cm) as a way to keep a high level of steam in the bread, was far more successful.

 

Then I learnt that the second proving period might need adapting.  There seem to be plenty of variations to the original recipe, where the second proving is a minimum of 90 minutes and a recommended 2 hours.  I tend towards impatience, and so I’d attempted the recipe using a 90-minute second proof.  But, for my third and most successful attempt, I used a 2-hour second proof.  I don’t know whether it is that the temperature of my basement kitchen is generally around 18-19 °C, even in summer, so I need a longer proving period or whether there are differences in the yeast and flour that I am using, which make this longer proving period necessary.

I also used polenta to dust the loaf, which gives a nice extra crunch to the crust.  I don’t think I’ve quite mastered the slashes to the top of the bread yet – but while I might not have the prettiest baby in the show, I’m really proud of the texture once the bread is cut, which is somewhere like a cross between a normal white boule and a sourdough and with the lovely crust.

I’m still making smaller quantities – 500g of flour gives me two decent-sized loaves or three small ones (depending on whether I have guests or not).  And I’m still experimenting with how to smarten up the look of my loaf.  But I’m happy enough now to share the basic method that works for me to make smallish loaves of  5-minute easy artisan bread in the UK.

I haven’t tried making larger loaves as the raw dough will keep for up to 20 days in the fridge. Instead, I bake a smallish loaf suitable for 2 or 3 people.  If you want to make a larger loaf using all the dough, obviously you will need a large casserole, but you will also need to adjust the cooking time (I’d suggest experimenting with 30 minutes with the lid on, then up to another 30 minutes to brown and finish the loaf.

If you’d like to try more ideas, I’d recommend buying the book, where you’ll find a host of recipes based on the no-knead artisan bread principle.  And, if you are interested in sourdough bread from scratch, I’ve adapted this method now to make it with sourdough and also explained how to make a sourdough starter on the Frugal Flexitarian

Want to try my version of artisan bread with metric measurements for yourself?  Here’s a pin to save the recipe for later.

No-Knead Artisan Bread (UK Recipe) – FAQ

1. What makes this a UK no knead bread recipe?

This easy artisan bread uses a no knead method popular in the UK: just flour, yeast, salt, and water mixed into a sticky dough that rises slowly. No stand mixer or kneading is required, and the dough is stored in the fridge so you can bake fresh homemade bread whenever you want.

2. Do I really not need to knead the dough?

Correct! The dough is deliberately wet, allowing the gluten to develop naturally while it proves. A quick shape into a boule is all that’s needed before the final rise — ideal for a fuss-free no-knead loaf at home.

3. What equipment do I need to bake this no-knead bread?

A cast iron casserole or Dutch oven with a lid works best for a crusty artisan finish, as it traps steam just like a professional bakery. A large tub for dough storage and some baking paper are the only other essentials. Any heavy lidded casserole can be used.

4. Why is the dough so sticky?

No-knead doughs in the UK tend to have high hydration, which creates a crisp crust and an open, airy crumb. Just flour your hands well when shaping and don’t worry — sticky is good!

5. How long does this UK no knead bread need to prove?

After mixing, the dough has a long first rise. Once shaped, it needs a second prove of around 2 hours (a little longer if your kitchen is cool). The dough should feel light and puffy when ready to bake.

6. How much bread does the recipe make?

With 500 g plain flour (UK measured), the dough will make two medium artisan loaves or three smaller ones — perfect for a small household baking fresh bread throughout the week.

7. How long will the dough keep in the fridge?

Up to 2 weeks. The flavour improves over time, so the last loaf is often the tastiest! Simply pinch off dough when you want a fresh loaf and bake.

8. What temperature do I bake no knead bread at?

Heat the oven and Dutch oven to 220 °C (fan-assisted ovens may need slightly lower). Bake for 20–25 minutes with the lid on then 10–15 minutes without until deep golden.

9. Why use polenta or cornmeal for dusting?

It prevents sticking and gives a lovely artisan crunch to the crust, while making the dough much easier to transfer into the hot pot.

10. Can I bake one large loaf?

Yes — just use a bigger casserole or Dutch oven and bake a little longer (around 30 minutes lid-on and up to 30 minutes lid-off).

11. Can I use different flour for this UK no-knead loaf?

This recipe uses UK plain flour (all-purpose). You can swap in some strong bread flour for a chewier texture or a little wholemeal for flavour — just note the dough may need slightly more water and a longer rise.

This post was originally published on our sister site London-Unattached