This is a classic Dutch oven artisan bread (the style shown in your photo). It produces a round boule with a deep golden, blistered crust, open crumb, and that beautiful “ear” from scoring.
Easy No-Knead Artisan Bread (Jim Lahey style)
Makes: 1 large loaf
Total time: About 18–20 hours (mostly hands-off)
Ingredients
- 400 g (about 3 cups + 2 tbsp) bread flour (or all-purpose)
- 8 g (1½ tsp) fine sea salt
- 2 g (½ tsp) instant yeast
- 300–320 g (1¼ – 1⅓ cups) lukewarm water
Instructions
- Mix the dough (5 minutes)
In a large bowl, mix the flour, salt, and yeast. Add the water and stir with a spoon or your hand until a sticky, shaggy dough forms. No need to knead. Cover the bowl with plastic wrap or a damp towel. - Long rise (12–18 hours)
Leave the dough at room temperature (about 20–22°C / 68–72°F) for 12–18 hours. It is ready when the surface is covered with bubbles and the dough has more than doubled. - Shape (2 minutes)
Lightly flour a work surface. Scrape the dough out. Gently fold the edges toward the centre a few times to form a rough ball. Place it seam-side down on a piece of parchment paper. Cover loosely and let it rest 1–2 hours until puffy. - Preheat
Place a Dutch oven (with lid) in the oven and preheat to 230°C / 450°F for at least 30 minutes. - Score & bake
Carefully remove the hot Dutch oven. Lift the dough (using the parchment as a sling) and lower it into the pot. Score the top with a sharp knife or lame (one deep slash is classic).
Cover with the lid and bake for 30 minutes.
Remove the lid and bake another 15–20 minutes until the crust is deep golden brown and blistered. - Cool
Take the bread out and place it on a wire rack. Let it cool completely (at least 1 hour) before slicing. This sets the crumb.
Tips for the exact look in your photo
- Use a Dutch oven — the trapped steam creates the blistered crust and oven spring.
- Score confidently with one long cut.
- Don’t open the lid during the first 30 minutes.
- Cool fully before cutting so the interior doesn’t collapse.
Would you like the sourdough version of this same loaf instead (using starter instead of commercial yeast)? Just say the word and I’ll give you the correct sourdough recipe too.
