No-Knead Bread Recipe

Here is a complete step-by-step recipe for No-Knead Bread, a simple, rustic loaf with a crisp crust and soft interior. This recipe uses minimal ingredients, no kneading, and is baked in a Dutch oven for best results.

No-Knead Bread

Yields: 1 round loaf

Prep Time: 10 minutes

Rest Time: 12 to 18 hours (overnight)

Bake Time: 45 minutes

Total Time: About 13 to 19 hours

Ingredients

• 3 cups (375 grams) all-purpose flour or bread flour

• 1¼ teaspoons salt

• ¼ teaspoon instant yeast (or active dry yeast)

• 1½ cups (360 ml) lukewarm water (about 100°F / 38°C)

Equipment Needed

• Large mixing bowl

• Plastic wrap or a clean towel

• Dutch oven (cast iron with lid, 4 to 6 quarts)

• Parchment paper (optional but recommended)

Instructions

Step 1: Mix the Dough (No Kneading Needed)

1. In a large bowl, combine the flour, salt, and yeast.

2. Add the water and mix with a spoon or your hand until a shaggy, sticky dough forms.

3. Cover the bowl tightly with plastic wrap or a clean kitchen towel.

4. Let it sit at room temperature for 12 to 18 hours. The dough will double in size and have bubbles on the surface when ready.

Step 2: Shape the Dough

1. Lightly flour your countertop and hands.

2. Turn the dough out onto the surface. Fold it a couple of times over itself to form a loose ball.

3. Place it seam-side down on a piece of parchment paper or in a floured bowl.

4. Cover and let it rest for 30 to 60 minutes while the oven preheats.

Step 3: Preheat the Oven and Dutch Oven

1. About 30 minutes before baking, preheat your oven to 450°F (230°C).

2. Place your Dutch oven (with lid) inside the oven while it preheats.

Step 4: Bake the Bread

1. Carefully remove the hot Dutch oven from the oven.

2. Use the parchment paper to lower the dough into the pot, or gently drop it in seam-side up.

3. Cover with the lid and bake for 30 minutes.

4. Remove the lid and bake for 15 to 20 more minutes, until the crust is deep golden brown.

Step 5: Cool and Serve

1. Carefully lift the bread out of the Dutch oven and transfer to a wire rack.

2. Let it cool for at least 30 minutes before slicing to allow the interior to set.

Tips and Variations

• For a crustier loaf: Leave the lid off for the last 5 minutes of baking.

• Add-ins: Mix in ½ cup chopped olives, cheese, herbs, or nuts with the dry ingredients.

• Flour types: Bread flour gives a chewier texture, while all-purpose works fine for a lighter loaf.

• Storage: Store at room temperature in a paper bag or wrapped in a towel. Reheat in the oven to refresh the crust.

• Freezing: Slice and freeze the loaf for up to 3 months. Toast or bake to reheat.