Here’s a complete guide to making no-knead bread — a foolproof, rustic-style loaf that’s soft inside with a crisp, golden crust, and requires almost no hands-on effort.
No-Knead Bread Recipe
Ingredients (Makes 1 loaf)
- 3 cups (375 g) all-purpose flour
- 1 ½ tsp salt
- ¼ tsp instant yeast
- 1 ½ cups (360 ml) warm water
Instructions
- Mix the dough: In a large bowl, combine flour, salt, and yeast. Add warm water and stir until fully combined. The dough will be sticky — that’s normal.
- First rise: Cover the bowl with plastic wrap or a kitchen towel. Let it sit at room temperature for 12–18 hours (overnight works best). The dough should double in size and have bubbles on the surface.
- Shape the dough: Lightly flour a surface, scrape the dough out, and gently fold it over itself a couple of times. Shape into a ball.
- Second rise: Place the dough on parchment paper, cover, and let rise for 1–2 hours. It should puff up a bit.
- Preheat the oven: Place a Dutch oven or heavy oven-safe pot (with lid) inside the oven and preheat to 230°C (450°F) for 30 minutes.
- Bake the bread: Carefully transfer the dough into the preheated pot (use the parchment paper to lift it). Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
- Cool: Transfer to a wire rack and let cool for at least 30 minutes before slicing.
Tips for Perfect No-Knead Bread
- Use high-quality flour: Bread flour gives a chewier texture; all-purpose works fine for softer bread.
- Long fermentation: The overnight rise develops flavor and a good crust.
- Dutch oven or cast iron: Traps steam and gives a crispy, rustic crust.
- Variations: Add herbs, garlic, olives, or cheese for extra flavor.
This is the ultimate lazy-baker bread — almost no hands-on work, just patience, and you get bakery-style results at home.
I can also give a shortcut version that bakes in 4–5 hours instead of overnight if you want quicker results. Do you want me to share that?
