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No Knead Bread Recipe

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4.3 from 51 reviews

This classic No-Knead Bread recipe yields a rustic, crusty loaf with minimal effort. Combining simple ingredients and a long fermentation time, this technique allows the dough to develop flavor and texture without kneading. Perfect for beginners or anyone seeking homemade artisanal bread with a crisp crust and soft interior.

  • Total Time: 3 hours 55 minutes to 19 hours 55 minutes (including rising time)
  • Yield: 12 servings (1 loaf)

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons coarse sea salt
  • 1/2 teaspoon active dry yeast (or instant yeast)

Wet Ingredients

  • 1 1/2 cups warm water (about 110 degrees F)

Instructions

  1. Mix Ingredients: In a large mixing bowl, combine the flour, coarse sea salt, and yeast. Pour in the warm water and stir with a wooden spoon until the mixture is thoroughly combined into a sticky dough.
  2. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 3 to 4 hours, or refrigerate for up to 15 hours for a slower fermentation. This resting allows the dough to develop flavor and structure without kneading.
  3. Shape the Dough: Turn the dough onto a lightly floured surface and shape it gently into a round ball. Sprinkle a small amount of flour on top, then place the dough on a sheet of parchment paper. Cover it with a dry kitchen towel and let it rise for another 30 minutes. You may score the dough now using a bread lame if desired, but it is optional.
  4. Preheat Dutch Oven: While the dough rests, place an empty Dutch oven or a cast iron pot with its lid into your oven, then preheat the oven to 450 degrees Fahrenheit. This ensures the pot is extremely hot to create steam for a crispy crust.
  5. Bake with Lid On: Carefully remove the hot pot from the oven and, holding the parchment paper, lift the dough into the pot. Cover with the lid and return to the oven. Bake covered for 30 minutes to trap steam and create a crust.
  6. Bake Uncovered: Remove the lid and continue baking the bread uncovered for an additional 15 minutes or until the crust turns a deep golden brown.
  7. Cool the Bread: Remove the bread from the oven and transfer it to a wire rack to cool completely. Cooling allows the interior crumb to set and finish cooking.
  8. Store Properly: Store the bread in an open paper bag at room temperature for up to one week to maintain the crusty texture.

Notes

  • Using a Dutch oven or cast iron pot is essential to create steam for the crisp crust.
  • Long fermentation times improve flavor and texture without the need for kneading.
  • The dough will be very sticky; do not add extra flour as it affects the texture.
  • You can score the dough prior to baking to create decorative patterns, but it is optional.
  • Let the bread cool completely before slicing to avoid a gummy texture.
  • Store bread in a paper bag rather than plastic to keep the crust crisp.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/no-knead-bread-recipe/