No-knead bread

Here’s a simple and reliable No-Knead Bread recipe that gives you a crusty, artisan-style loaf with minimal effort. This method relies on a long fermentation time to develop flavor and texture, so you don’t need to knead the dough at all.

Ingredients (makes 1 loaf)

• 3 cups all-purpose flour (or bread flour for more structure)
• 1 1/4 tsp salt
• 1/4 tsp instant yeast (or active dry yeast)
• 1 1/2 cups warm water (about 100–110°F / 38–43°C)

Instructions

1. Mix the Dough

1. In a large bowl, combine the flour, salt, and yeast.
2. Add the warm water and stir with a wooden spoon or spatula until a sticky, shaggy dough forms.
3. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12–18 hours (overnight works well). The dough should double in size and be bubbly on top.

2. Shape the Dough

1. Lightly flour a clean surface and your hands.
2. Turn the dough out onto the surface and fold it over on itself a couple of times to shape it into a rough ball.
3. Place the dough on a piece of parchment paper and cover lightly. Let it rest for 30–60 minutes while your oven preheats.

3. Preheat Oven

1. Place a Dutch oven (or heavy oven-safe pot with lid) in the oven. Preheat to 450°F (230°C) for at least 30 minutes.

4. Bake the Bread

1. Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and place it inside the pot.
2. Cover with the lid and bake for 30 minutes.
3. Remove the lid and bake for an additional 10–15 minutes, or until the crust is golden brown and crisp.

5. Cool and Serve

1. Transfer the bread to a wire rack to cool for at least 30 minutes before slicing.
2. Enjoy with butter, olive oil, or your favorite spread.

Tips

• For a crispier crust: Keep the lid on for the first 30 minutes to trap steam, then remove it to allow the crust to brown.
• Flour variations: You can substitute up to 1 cup of whole wheat flour for part of the all-purpose flour for a heartier loaf.
• Add-ins: Mix in herbs, olives, or cheese into the dough after the initial mixing for flavored bread.
• Storage: Keep the bread at room temperature in a paper bag for 1–2 days. For longer storage, slice and freeze.

This No-Knead Bread is deceptively simple but results in a bakery-quality loaf: crunchy on the outside, soft and airy on the inside, and packed with flavor. 🥖

If you want, I can also give you a quick 4-hour no-knead version that doesn’t require overnight rising. Do you want that version too?