No knead bread

Why You’ll Love This Recipe

I enjoy this recipe because it requires minimal work and no kneading at all. I simply mix the ingredients, let time do the work, and end up with a rustic loaf that tastes amazing. I also like how flexible the rising time is, allowing me to fit it easily into my schedule.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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°F)

Directions

I start by combining the flour, salt, and yeast in a large mixing bowl. I pour in the warm water and stir everything together with a wooden spoon until well combined. The dough is sticky, which is exactly what I want. I cover the bowl and let it rise at room temperature for 3 to 4 hours, or I place it in the refrigerator for up to 15 hours when I want a slower rise.

I scoop the dough onto a floured surface and gently shape it into a ball. I sprinkle a little flour on top and place it on parchment paper. I cover it with a dry kitchen towel and let it rise for another 30 minutes. If I feel like it, I score the top, but I often skip this step.

While the dough rests, I place an empty dutch oven or cast iron pot with its lid into the oven and preheat it to 450°F.

Once ready, I carefully lift the parchment paper with the dough and place it into the hot pot. I cover it with the lid and bake for 30 minutes.

After that, I remove the lid and continue baking for about 15 more minutes until the top is golden and crisp. I take the bread out of the oven and let it cool on a wire rack before slicing.

Servings and Timing

I get about 12 servings from this loaf.

I usually need around 1 hour and 20 minutes of active and baking time, plus the rising time. I think of it as about 10 minutes of prep, 3 to 4 hours of rising (or longer if refrigerated), and 45 minutes of baking.

Variations

I sometimes mix in herbs like rosemary or thyme for extra flavor. I also enjoy adding garlic, olives, or shredded cheese to change things up. When I want a heartier loaf, I replace part of the all-purpose flour with whole wheat flour.

Storage/reheating

I store the bread in an open paper bag on the counter for up to 1 week. I find this helps maintain the crust better than sealing it completely.

For reheating, I like to warm slices in the oven for a few minutes to bring back the crisp crust. I sometimes toast slices for a quick and easy option.

FAQs

Can I let the dough rise overnight?

I often let the dough rise in the refrigerator overnight. I find it improves the flavor and makes the process more convenient.

Why is my dough so sticky?

I expect the dough to be sticky in this recipe. That moisture helps create the soft interior and airy texture.

Do I need a dutch oven?

I prefer using a dutch oven because it traps steam and creates a great crust. If I do not have one, I use a heavy oven-safe pot with a lid.

Can I use instant yeast instead of active dry yeast?

I can use either instant yeast or active dry yeast. Both work well in this recipe.

How do I know when the bread is done?

I look for a deep golden crust and a hollow sound when I tap the bottom. That usually tells me the bread is fully baked.

Conclusion

I love how simple and reliable this no knead bread recipe is. With just a handful of ingredients and very little effort, I get a beautiful loaf that feels homemade and comforting every time.

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