No Knead Bread
This No Knead Bread recipe makes it easy to create bakery-quality bread at home with minimal effort. A long, slow rise gives the loaf deep flavor and a perfect crust—no kneading required. Just mix, rest, and bake for a deliciously crusty, chewy loaf.
No Knead Bread
SKILL LEVEL: Home Cooks
SERVINGS: 8
DISH: Bread
TIME: 12-18 hours (including rise time)
Ingredients:
- 3.5 cups (450 g) bread flour or whole grain flour
- 1.75 cups (414 ml) warm water
- 1.5 teaspoons fine salt, or 2 teaspoons kosher salt
- 0.5 teaspoon active dry yeast for a 12-18 hour rise (or 1 tsp for an 8 hour rise)
Equipment:
- 6-8 Qt Dutch oven
- Piece of parchment paper
METHOD:
-
Prepare the Dough
- In a large bowl, combine the flour, water, salt, and yeast. Mix until it forms a shaggy dough.
- Cover with plastic wrap or a lid and let rise for 12-18 hours (using 0.5 teaspoon yeast) or 8 hours (using 1 teaspoon yeast).
- The dough is ready when it has risen significantly, with bubbles on the top layer.
-
Shape the Dough
- Press down on the dough to collapse it, then fold it over itself a few times. Let it rest for 15 minutes.
- Flour a sheet of parchment paper generously and transfer the dough onto the center. Shape into a ball; a sticky texture is okay.
- Lightly flour the top of the dough.
-
Shape the Dough
- Press down on the dough to collapse it, then fold it over itself a few times. Let it rest for 15 minutes.
- Flour a sheet of parchment paper generously and transfer the dough onto the center. Shape into a ball; a sticky texture is okay.
- Lightly flour the top of the dough.
-
Bake the Bread
- Score the top of the loaf with a sharp knife.
- Cover the Dutch oven and bake for 30 minutes. Then remove the lid and bake uncovered for an additional 15-30 minutes, until the loaf is deeply browned and sounds hollow when tapped on the bottom.
-
Cool
- Remove the loaf from the Dutch oven and let it cool on a baking rack before slicing.
Note:
- Flour Options: Substitute or mix flours such as rye, spelt, or whole grain for different textures and flavors. Bread flour (e.g., from King Arthur or Bob’s Red Mill) yields an airier loaf, while whole grain flours add density and a nutty taste.