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Chocolate Artisan Bread

No Knead Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Cosette's Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf 1x
  • Category: bread
  • Method: baking
  • Cuisine: french


You can choose any add-ins you'd like to this bread. To create a chocolate version, you'll add 1/4 cup cocoa powder to your mixture.


Units Scale
  • 3 cups all-purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp yeast - both instant and dry active will work
  • 1 1/2 cups room temperature water
  • **for this chocolate version add 1/4 cup cocoa powder
  • add-ins - 1/2 cup of any of your favorite mix-ins
    I added 1/4 cup dried cranberries and 1/4 cup cacao nibs


  1. In a large bowl, add all your ingredients in and mix slowly with a spatula.
  2. You'll want all your flour to be incorporated but don't work too hard, remember, it's no knead. Just fold over enough to incorporate everything.
  3. Next, cover bowl with plastic wrap and set aside on your counter for 12 hours (overnight is great)
  4. Once your dough has sat for 12 hours, preheat your oven to 450 degrees.
  5. Place your EMPTY dutch oven and lid in the oven and heat for 30 minutes. Meanwhile, prep your bread.
  6. Flour a clean work surface and gently dump your dough. It will be sticky, so gently allow to settle into the flour and flour your hands as well.
  7. Gently flour the top and begin rounding the dough into a ball. Be gentle. No knead!! Just gently ball and then place on a sheet of parchment paper.
  8. Set aside and drape the plastic wrap over top while your oven heats up.
  9. Once 30 minutes has gone by, remove your hot dutch oven carefully and remove lid.
  10. Remove the plastic wrap from the top of your dough and make a cut on the top of your dough, this will allow steam to escape.
  11. With the 2 sides of the parchment, lift and pop into the hot dutch oven.
  12. Cover and bake at 450 for 30 minutes.
  13. After 30 minutes, remove lid and bake for another 10-15 until the top crust is nice and golden brown.
  14. Remove from oven and let cool! The hardest part, let cool!!! You don't want to cut into it when it's piping hot or the bread will be doughy and gummy. Let it cool and enjoy!!!!


  • All-purpose flour is preferred- you can certainly use bread flour. If you want to use wheat, I'd only do half, otherwise you'll have a dense bread.
  • You do not have to add any mix-ins
  • Cheese isn't my favorite mix-in as it gets a bit lost in the bread. You can always add to the top for the last 15 minutes and let it melt to have a cheesy top