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No Knead Bread Recipe

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3.9 from 15 reviews

This No Knead Bread recipe delivers a simple, hands-off approach to baking homemade artisan-style bread. Combining flour, salt, yeast, and warm water, the dough requires minimal mixing and an extended rise for full flavor development. Baking the dough in a preheated Dutch oven creates a crispy crust and tender crumb, perfect for sandwiches or serving alongside meals. Ideal for beginner bakers or anyone looking for a fuss-free bread recipe.

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

Ingredients

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons coarse sea salt
  • 1/2 teaspoon active dry yeast or instant yeast
  • 1 1/2 cups warm water (about 110 degrees F)

Instructions

  1. Mix the dough: In a large mixing bowl, combine the all-purpose flour, coarse sea salt, and active dry yeast. Pour in the warm water and stir with a wooden spoon until the ingredients are well combined into a sticky dough.
  2. First rise: Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for 3 to 4 hours, or alternatively refrigerate it for up to 15 hours to develop flavor.
  3. Shape the dough: After rising, turn the dough out onto a floured surface and shape it gently into a round ball. Sprinkle a small amount of flour on top and place it on a piece of parchment paper. Cover the dough with a dry kitchen towel and let it rest for 30 minutes for a second rise. Optionally, score the top of the dough with a bread lame before baking.
  4. Preheat Dutch oven: While the dough is resting, place an empty Dutch oven or cast iron pot with its lid into the oven and preheat to 450°F (232°C). This ensures the pot is hot and ready for baking the bread.
  5. Bake with lid: Carefully lift the parchment paper with the dough and transfer it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. This traps steam, creating a crispy crust.
  6. Bake uncovered: Remove the lid and bake the bread uncovered for an additional 15 minutes or until the crust is golden brown and crisp.
  7. Cool the bread: Remove from the oven and transfer the bread to a wire rack to cool completely before slicing.
  8. Store properly: Once cooled, keep the bread in an open paper bag at room temperature for up to 1 week to maintain crust texture.

Notes

  • The rising time can be extended in the refrigerator for enhanced flavor through slow fermentation.
  • Using a Dutch oven or cast iron pot is key to getting a crispy and well-baked crust.
  • Warm water should be around 110°F for proper yeast activation.
  • Scoring the bread is optional but can improve aesthetics and control bubble formation during baking.
  • Store bread in a paper bag to prevent moisture buildup and maintain crustiness.
  • For gluten-free adaptations, substitute gluten-free flour blends though results may vary.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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