Here’s a classic No-Knead Bread Recipe — super easy, minimal effort, and perfect for a crusty, bakery-style loaf 🍞✨
No-Knead Bread
Ingredients
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3 cups all-purpose flour
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½ tsp instant yeast
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1½ tsp salt
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1⅓ cups warm water (about 105–110°F / 40–43°C)
Instructions
1. Mix the Dough
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In a large bowl, combine flour, yeast, and salt.
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Add water and stir with a spatula until a sticky, shaggy dough forms.
2. First Rise
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Cover the bowl with plastic wrap or a towel.
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Let dough rise at room temperature for 12–18 hours, until bubbly and doubled in size.
3. Shape the Loaf
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Lightly flour your hands and a work surface.
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Scrape dough onto floured surface and gently shape into a ball — no kneading needed.
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Cover loosely and let rest 30–60 minutes while preheating the oven.
4. Preheat Dutch Oven
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Place a lidded Dutch oven in the oven.
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Preheat oven to 450°F (230°C) for at least 30 minutes.
5. Bake
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Carefully remove the hot Dutch oven from the oven.
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Place dough inside (use parchment paper if desired).
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Cover with the lid and bake 30 minutes.
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Remove lid and bake another 15–20 minutes until crust is deep golden brown.
6. Cool
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Transfer bread to a wire rack.
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Let cool at least 30 minutes before slicing to set the crumb.
Tips for Success
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Sticky dough is normal — don’t add extra flour.
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Long fermentation = better flavor.
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For extra crust: spray a little water inside the oven before baking.
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Can use bread flour for a chewier texture.
Variations
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Garlic Herb: Fold 2 tsp dried herbs + 1 minced garlic clove into dough.
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Cheesy: Fold in ½ cup shredded cheese before first rise.
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Whole Wheat: Replace 1 cup of flour with whole wheat flour.
If you want, I can also give a faster 4-hour no-knead bread version that gives similar results for same-day baking.