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No Knead Bread Recipe

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This No Knead Bread recipe delivers a rustic, crusty loaf with minimal effort, perfect for home bakers who want fresh homemade bread without the hassle of kneading. Using simple pantry ingredients and a slow rise, the bread develops great flavor and texture. Baked in a preheated Dutch oven, it forms a beautiful golden crust with a chewy interior.

Ingredients

Ingredients

  • 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 degrees F)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the flour, coarse sea salt, and yeast. Pour in the warm water and stir with a wooden spoon until all ingredients are well combined. The dough will be sticky and shaggy. Cover the bowl and let the dough rise at room temperature for 3 to 4 hours, or alternatively, refrigerate it for up to 15 hours to develop more flavor.
  2. Shape and Second Rise: After the first rise, transfer the dough onto a floured work surface. Gently shape it into a round ball. Sprinkle a small amount of flour on top to prevent sticking and place the dough ball onto a piece of parchment paper. Cover it with a dry kitchen towel and allow it to rise again for 30 minutes. Optionally, score the top of the dough with a bread lame to control expansion during baking.
  3. Preheat Dutch Oven: While the dough is undergoing the second rise, place an empty Dutch oven or a cast iron pot with its lid on into the oven. Preheat the oven to 450 degrees Fahrenheit, allowing the pot to become thoroughly heated, which is crucial for creating steam and the bread’s signature crust.
  4. Transfer Dough to Pot: Carefully remove the hot Dutch oven from the oven and lift the parchment paper along with the dough into the pot. Cover the pot with the lid and place it back in the oven to bake for 30 minutes. This covered baking traps steam, which helps develop a crisp crust.
  5. Finish Baking Uncovered: After 30 minutes, remove the lid from the Dutch oven and continue baking the bread uncovered for an additional 15 minutes, or until the top is deeply golden brown. This step enhances the crust’s color and texture.
  6. Cool the Bread: Remove the bread from the oven and transfer it to a wire cooling rack. Let it cool completely before slicing to allow the crumb to set properly.
  7. Store the Bread: Store the cooled bread in an open paper bag at room temperature for up to one week to maintain its crustiness and freshness.

Notes

  • The long rise times allow the yeast to develop flavor and improve the bread’s texture without kneading.
  • Using a Dutch oven is key to trapping steam and producing a crusty loaf similar to artisan bread.
  • You can use instant yeast instead of active dry yeast without proofing, but warm water is still recommended.
  • Scoring the dough is optional but helps control how the bread expands during baking.
  • Allow the bread to cool fully before slicing to avoid a gummy crumb.
  • Store bread in a paper bag rather than plastic to keep the crust crisp longer.

Find it online: https://lauracooks.com/no-knead-bread-recipe/