no knead bread

No-Knead Bread

Flour, water, yeast, and salt are combined into a loose dough and left to rise slowly without kneading, allowing gluten to develop naturally. The long fermentation produces a flavorful, airy interior while simplifying the preparation. The dough is then shaped and baked in a preheated pot or Dutch oven to create a crisp, golden crust.

During baking, steam from the enclosed vessel helps form a crunchy exterior while the interior remains tender and porous. The slow rise enhances depth of flavor, and minimal handling maintains the dough’s light texture. The preparation emphasizes patience and simple ingredients to produce rustic, artisanal no-knead bread.

This recipe is also used as a base for No-Knead Olive Bread.

Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Bread
Servings: 7

Equipment

  • covered bread pan or cast iron dutch oven

Ingredients

  • 3 ¼ cups bread flour
  • 2 tsp. fine sea salt
  • ¼ tsp. instant yeast or ½ tsp. active yeast
  • 1 ½ cup warm (110°F) water

Instructions 

Mix

  • Combine flour, salt, and yeast in a large bowl
  • Add warm water and stir into a loose, shaggy dough
  • Turn the dough out into an oiled bowl.
  • Cover dough with plastic wrap.
  • Let the dough rest (on top of the refrigerator) at room temperature for 12 to 18 hours.

Form

  • Turn the raised dough out onto a floured surface.
  • Fold the edges of the dough up to form a rough dough ball.
  • Flour the top and flip the dough ball over onto a piece of parchment.
  • Shape the dough to pan shape, cover it with plastic wrap, and let it rest while the oven heats (approx 20-30 minutes).
  • Preheat the oven and pan (ceramic bread pan or dutch oven) to 450°F.

Bake

  • Add the dough and parchment to the hot pan.
  • Slice 3 times diagonally across the dough.
  • Brush the top of the dough with water.
  • Bake covered in the oven for 30 minutes at 450°F.
  • Remove cover and return to the oven for 15 minutes or until top is golden brown.
  • Remove bread and parchment from the baking pan and place loaf on a rack to cool for 30 minutes.

Notes

  • Use 11 x 14 piece of parchment folded to fit bread pan.