No Knead Artisan Bread


Have a lot to say about this one (skip rant and go straight to Recipe below) – I don’t have natural starter, no Dutch oven, or banneton, nor time to wield at my convenience! But my whole family loves artisan breads (and all breads for the matter). I’ve tried some recipes involving days of fermentation until the dough turns gummy, or made some successful ones but they were so flat because the high hydration dough just had no strength to get puffed up nicely.

This one I will say is a huge success for me, it hits all the right spots in terms of crispy crust and soft airy interior. It puffed up a third in the oven, and showed a little round belly. First time I can get such a crumb. Tasters all gave the thumbs up – whether with a slab of butter or with oil-vinegar dip. I must thank Autumn Kitchen’s videos on her Instagram because I incorporated many of the sourdough techniques she shared.

The recipe involves very little elbow grease, but will still take minimally 5 hours.

If you like fancy scoring patterns like the ones here, I have also added additional notes at the end of this post.

Recipe (2 medium loaves)

  • 300g bread flour (can replace with wholemeal up to 30%)
  • 220 -240g water
  • 1 tsp instant yeast
  • 1.5 tsp salt


1. Add all ingredients in a mixing bowl and mix using spatula till no dry flour.

2. Cover with cling wrap and leave on counter for 1 hour.

3. After 1 hour, prepare an oiled kneading mat, and oil your hands too.

4. Turn the dough onto mat and stretch dough gently in all directions till dough is thin but not broken. Fold into half, rotate 90 degrees and stretch out to fill out the mat again. As below. This gives the dough strength without kneading.

5. Fold this 1/3 left and right, then up and down. Please handle dough gently.

6. Cover dough. Every 20-30 mins, wet your hands and do a gentle stretch and fold on all 4 sides of dough, then flip it round. When stretching, try to pull the dough long without tearing. Do a total of 3 stretch and folds, with 20 – 30 min intervals.

7. After the 3rd S&F (including waiting for 20 min), it is ready for the final shaping. Dust flour on top of dough and around. Divide the dough into 2 equal parts.

8. Roll out dough on mat and stretch it out and flatten gently. Pat out the big air bubbles. Don’t roll too thin.

9. Swiss roll it up. Roll the dough tightly and Pinch the seams tight. This step is important to get a nice crack and ‘ears’ later. When Swiss rolling, really try to tighten and firm up the outer surface of the roll. Pinch the seams real tight.

10. Repeat for other dough. Place the dough onto a heavily floured baking paper and then into a baking tin. Place into the fridge for cold fermentation for 3-5 hours.

11. After the few hours, remove doughs from fridge. Proof on counter-top for about 15-30 minutes till about 1.5 – 1.75 times of the original size.

12. While proofing, preheat oven with an empty baking tray inside at 250 deg C, with lower heating element only.

13. Dust doughs with flour and make a slit. Spray water all round the dough generously onto the doughs and the baking paper.

14. Lift doughs by the baking paper and placed onto the very heated baking tray in the oven. Turn temperature to 230 deg C, still with lower heating element only.


15. After 10 mins or so when ears are fully formed, turned on both upper and lower heating elements and bake for another 10-15 mins till bread is golden brown.

16. Cool (at least 30min), slice and enjoy.

Fancy Scoring

At step 11, when you have just taken the bread out of the fridge, dust heavily with flour.

Using a normal sewing string, make markings to divide the dough into sections lightly

My makeshift lame is as shown. Use the binder clip to hold the razor safely and adjust the angle to your convenience.

Proceed to score wheat designs along the guiding lines.

By this time, the resting time of 15-30 mins should be up, you can proceed to put the doughs to bake as per step 14 in the heated oven. Do not spray the doughs with water, but you can leave a cup of water in the oven to create steam for the first 15 min of baking.

19 Comments Add yours

  1. Home maker says:

    Hi hi may I know.. How do I prevent the dough from sticking to the parchment paper after baking? I tried putting flour as shown in your pic but still stick. Should I put more? And.. If I leave the dough to ferment overnight can I leave in airtight container?
    In your pic saying to roll during the last s&f, it’s after the over night or 2hrs ferment right? Thank you so much. I tried your recipe and it works well. Just curious if I’m doing it right.. Esp the part it sticks to parchement paper after baking..


    1. oladybakes says:

      Hi you need to find the right non-stick baking paper. Then you won’t have this problem anymore.
      Yes can use airtight container.
      Not sure which step you are, but for step 8, the final shaping, this is after fermentation.


      1. Home maker says:

        Thank you so much for your reply 🙂 I tried it and it’s wonderful 🙂


  2. Adeline says:

    Can I replace all wholemeal flour. Thks & heard from u soon.


    1. oladybakes says:

      I think it will be rather dense. I have not tried before, usually I will use up to 30%.


    2. Val Ny says:

      Firstly, thank you for sharing your recipe. I really love all your bread recipes!
      For this no need artisan bread, we need to proof it in the fridge for 3 to 5hours. Can I prepare at night and let it proof in the fridge till next morning? Bulk proof will be abt 8 to 9 hours if I leave it overnight. How do you suggest I work around so that we can have freshly bake for breakfast?


      1. oladybakes says:

        Yes ok to proof overnight in fridge.


  3. June Tan says:

    Today I tried, thumbs up from my family. Thank you very much. Cant wait to try your other recipes.


    1. oladybakes says:

      Thanks, that’s great!


  4. Ronni says:

    Any workarounds for ovens with only top heating element?


    1. oladybakes says:

      Then you may need to get dutch oven so that bread is covered during first part of baking.


  5. Xin says:

    Hello, do you have the videos to watch on the folding techniques? They way to fold? Thank you


  6. Marie says:

    Hi, my oven got only top n bottom heating, can I still bake this?


    1. oladybakes says:

      Yes, but you need to find something to cover the loaf for the first 10 min of baking


  7. Florence says:

    Hi hi, it looks so lovely.
    Any idea if I were to use airfryer. What’s the correct temperature and time. Tia


    1. oladybakes says:

      I don’t have air fryer .


  8. June says:

    Hi, would appreciate your clarification for step 6.
    1) Wet hands with water? not oil as in step 3?
    2) S + F on all 4 sides of dough, is it the same as per steps 4 & 5?
    Thank you very much.


    1. oladybakes says:

      Yes wet hands with water 😁. No not the same, really stretch and fold as I have shown in the pictures. If not clear, you can Google stretch and fold for a video to watch.


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