Easy, No-Knead Bread recipe is the simplest way to make beautiful loaves of artisan bread in a Dutch oven. Includes links to no-knead bread variations.
Published 3/14/12. Updated with new pictures and tips 10/4/18.
Oh my holy cow! This no-knead bread is a-mazing! I don’t want to over exaggerate how fantastic this bread is, but it’s pretty much life-changing. Not only does it look like expensive, artisan bread, but it also tastes fantastic.
I made a couple loaves of this bread and took it to dinner at our friends’ house the other day. Everyone commented on the appearance (“It looks like the bread I’d get at a fancy restaurant”) and the taste (“This is amazing! I have to get the recipe!”).
Also, this bread couldn’t be any easier to make; I mean, I had the recipe memorized after the first time I made it.
Seriously, making the bread this way is easier than making bread in a bread machine (and that’s saying something).
How to make no knead bread
Simply stir the flour, salt, and yeast together. Add the water, and stir to combine. Cover, and let it rise for about 12-18 hours. That’s it!
Just be sure to put the mixture into a container that’s large enough to hold the dough as it rises and expands.
Can I let the dough rise longer?
You can. I’ve let the dough rise for 36 hours before baking it. It just gets a little tangier as it sits.
Tips for making no-knead bread
- If you have a silicone baking mat, that works really well as a moveable surface for letting the dough rise.
- I’ve made this bread in both a Dutch oven and in Corningware. If you use something other than a Dutch oven, just make sure that it’s oven safe for the temperature.
- I included directions for making the bread softer or crustier. We like it with a chewy, slightly crusty crust, so I use the plastic bag method with our bread.
- If you like a harder, crustier crust, just skip the bag and let it cool on the rack.
More no-knead bread recipes!
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- 3 cups all-purpose flour
- 1 ¾ teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 ½ cups lukewarm water
- In a large mixing bowl, whisk together flour, salt, and yeast.
- Add water and mix until a shaggy mixture forms.
- Cover bowl with greased plastic wrap and set aside for 12 - 18 hours. Making it the night before works really well.
- Heat oven to 450 F.
- When the oven has reached 450 F, place a Dutch oven or Corningware in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a very heavily floured, movable surface (cheesecloth, cutting board). With floured hands, shape dough into a ball.
- Cover with greased plastic wrap and let it sit while the pot is heating.
- Remove hot pot from the oven, drop in the dough, and cover. If you're using Corningware, simply cover with foil.
- Return to oven for 30 minutes.
- For a crispier loaf, uncover, and continue baking for 5-10 additional minutes.
- Remove bread from oven and place on a cooling rack to cool.
- For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
- For crustier bread, let cool to room temperature on rack.
adapted from simplysogood.blogspot.com