Best No-Knead Bread recipe! This easy, 4-ingredient bread recipe makes beautiful loaves of artisan bread in a Dutch oven.
This no-knead bread is amazing! 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. This bread couldn't be any easier to make; 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). So if you've never baked homemade bread before, this is a great recipe to start with.
Why you'll love no-knead bread
- Simple ingredients! This bread is made with just 4 pantry-staple ingredients.
- Minimal hands-on time! The bread has a long resting time, but it only requires a few minutes of hands-on time.
- Delicious bread! Best of all, this recipe makes a fantastic loaf of bread.
- All-purpose flour: Please see the note under the FAQ section about using bread flour.
- Salt: The salt helps to give the bread flavor.
- Yeast: I've used instant yeast and active dry yeast. Either will work.
- Water: Lukewarm water should feel just a touch cooler than bath water.
How to make no-knead bread
Step 1: Combine flour, salt, and yeast together in a large bowl.
Step 2: Add the water, and stir to combine. The dough will be shaggy.
Step 3: Cover, and let it rise for about 12-18 hours.
Top tip >> Be sure to put the mixture into a container that's large enough to hold the dough as it rises and expands.
Step 4: Once the dough has risen, turn the dough out onto a floured work surface and cover with greased plastic wrap while the Dutch oven heats up in the oven.
Top tip >> I like to use a silicone baking mat because it makes it easy to turn the dough into the Dutch oven.
Step 5: Turn the dough into the pre-heated Dutch oven.
Step 6: Cover, and bake.
- If you have a silicone baking mat or parchment paper, either will work 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.
- If you don't have a lid, (carefully) cover your pot with a piece of aluminum foil.
- 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.
I've let the dough rise for up to 36 hours before baking it. The dough just gets a little tangier as it sits.
You can! The bread will have a thicker crust, and you'll need to increase the water in the recipe to 1 and ⅔ cups of lukewarm water.
Sure! You'll just need a larger Dutch oven to bake the bread in.
More bread recipes!
If you’ve tried this no-knead bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon active dry yeast
- 1 ½ cups lukewarm water1
- 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 and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a very heavily floured, movable surface (silicone baking mat, 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.2
- 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.
- The water should be about 80F. It should feel about like room temperature.
- If your Dutch oven doesn't have a lid, you can use foil. Just be very careful when covering the pot as it will be hot.
- Nutritional values are estimates.
Recipe adapted from Jim Lahey's no-knead bread recipe.
First published 3/14/12. Updated with new pictures and tips 8/29/19. Updated again on 3/5/22 with additional FAQs and information.