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How to Bake No Knead Bread

Name: How to Bake No Knead Bread
Yield: 1
Ingredients: 3 cups bread flour; 1/4 teaspoon active dry yeast; 1 1/4 teaspoons salt; 1 5/8 cups water

No knead bread uses time instead of muscle to develop gluten. Mix flour, water, salt, and a tiny amount of yeast into a shaggy dough, let it rise for 12-18 hours, then shape and bake in a preheated Dutch oven. The long fermentation creates complex flavor and an open crumb structure that rivals traditional kneaded breads.

Total time: 14 hr 45 min
Hands-on: 15 min
Serves: 1
Difficulty: Easy

Ingredients

3 cups bread flour
1/4 teaspoon active dry yeast
1 1/4 teaspoons salt
1 5/8 cups water

Step by step

Mix the dough. Combine 3 cups bread flour, 1/4 teaspoon active dry yeast, 1 1/4 teaspoons salt, and 1 5/8 cups water in a large bowl. Stir with a wooden spoon until you have a shaggy, sticky dough with no dry flour visible. The dough will look rough and messy.
First rise. Cover the bowl tightly with plastic wrap and let rise at room temperature for 12-18 hours. The dough is ready when it has more than doubled in size and the surface is dotted with bubbles. It will smell yeasty and wine-like.
Shape the dough. Turn the dough onto a heavily floured surface. Fold it over itself 3-4 times with a bench scraper or floured hands. Shape into a rough ball. Place seam-side down on parchment paper and cover with a towel.
Second rise. Let rise for 2 hours until doubled in size. The dough should feel puffy and hold a slight indent when gently poked. About 30 minutes before baking, place a Dutch oven with lid in your oven and preheat to 450°F.
Bake covered. Carefully remove the hot Dutch oven. Using the parchment paper, lower the dough into the pot. Cover with the lid and bake for 30 minutes. The steam from the covered pot creates the crispy crust.
Finish uncovered. Remove the lid and bake 15-30 minutes more until the crust is deep golden brown. The internal temperature should reach 210°F. Cool on a wire rack for at least 1 hour before slicing.

Tips & troubleshooting

Use bread flour for the best structure, but all-purpose flour works in a pinch
The dough should be quite sticky - resist adding extra flour during mixing
Room temperature matters - cooler rooms need longer rise times
A bench scraper makes handling the sticky dough much easier
The parchment paper sling prevents burns and makes transfer foolproof
Don't skip the cooling time or the interior will be gummy

Variations

Whole Wheat. Replace up to 1 cup of bread flour with whole wheat flour. Add an extra 2-3 tablespoons of water since whole wheat absorbs more liquid.
Herb and Garlic. Add 2 tablespoons dried herbs and 3 minced garlic cloves to the initial flour mixture for a savory loaf.
Seeds and Grains. Fold in 1/4 cup mixed seeds, oats, or grains during the shaping step for texture and flavor.

Questions

What if I don't have a Dutch oven?: Use any heavy pot with a tight-fitting lid, like a cast iron pot or ceramic casserole dish. You can also bake on a baking stone with a metal bowl inverted over the dough for the first 30 minutes.
Can I make this faster?: You can use slightly more yeast (1/2 teaspoon) and rise in a warm spot to cut the first rise to 8-10 hours, but longer fermentation develops better flavor.
Why is my bread dense?: Most likely the dough didn't rise long enough, your yeast was old, or the room was too cold. Make sure the dough doubles in size during both rises.
How do I store leftover bread?: Store cut-side down on a cutting board for the first day, then wrap in a kitchen towel. Freeze slices for longer storage - they toast beautifully from frozen.