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No Knead Bread

Helen T. Patterson
This No-Knead Bread Recipe is the easiest way to make bakery-style artisan bread at home!
With just four simple ingredients and minimal effort, you can enjoy a crusty, golden-brown loaf with a soft, airy interior.
The magic of this recipe comes from its long fermentation process, which develops incredible flavor and texture—no kneading required!
Perfect for beginners and seasoned bakers alike, this no-fail bread is ideal for sandwiches, soups, or simply enjoying with butter.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Bread, Breakfast, Side Dish
Cuisine American, European
Servings 1 servings
Calories 150 kcal

Equipment

  • 1 large mixing bowl
  • 1 Wooden spoon or spatula
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 clean kitchen towel or plastic wrap
  • 1 Dutch oven (or an oven-safe pot with a lid)
  • 1 Parchment paper

Ingredients
  

  • 3 cups 375g all-purpose flour (or bread flour)
  • 1 ½ teaspoons salt
  • ½ teaspoon instant yeast or active dry yeast
  • 1 ½ cups 360ml warm water

Instructions
 

Step 1: Mix the Dough

  • In a large mixing bowl, whisk together the flour, salt, and yeast.
  • Add warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
  • Cover the bowl with plastic wrap or a clean kitchen towel.

Step 2: Let the Dough Rise (12–18 Hours)

  • Let the dough sit at room temperature (around 70°F/21°C) for 12–18 hours. The dough should expand and become bubbly.

Step 3: Shape the Dough

  • Lightly flour a clean surface and gently turn the dough onto it. Avoid overhandling to maintain air pockets.
  • Shape the dough into a round loaf and place it on parchment paper. Cover loosely with a towel and let it rest for 30–60 minutes.

Step 4: Preheat the Oven and Dutch Oven

  • Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.

Step 5: Bake the Bread

  • Carefully transfer the parchment paper with the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
  • Remove the lid and bake for another 10–15 minutes, or until the crust is deep golden brown.

Step 6: Cool and Enjoy

  • Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

  • For a Crispier Crust: Let the bread cool completely before slicing and store it uncovered for a few hours to maintain crispiness.
  • Alternative Baking Method: If you don’t have a Dutch oven, bake on a sheet pan with a small pan of water in the oven for added steam.
  • Flavor Variations: Add fresh herbs, garlic, shredded cheese, or seeds to the dough for extra flavor.
  • Storing Leftovers: Keep the bread at room temperature in a paper bag or bread box for up to 3 days. Freeze slices in an airtight bag for up to 3 months.
Keyword No Knead Bread