Do you want to be the kind of person who makes fresh bread? I mean, sure. Do you have extra time in your day to track down fancy ingredients, make a big kitchen mess, or worst case scenario, put in tons of effort and have a recipe fail or not turn out how you thought it would? That’s a hard pass for me. Are you ready to show up cousin Barbara and her perfect pies at Thanksgiving? Your New Favorite No-Knead Bread recipe is the answer you’ve been looking for. Does it take a long time start to finish? Yes. Do you have to do a lot of work or spend a bunch of time in the kitchen? NO. Let the dough do the work for you so you can have a life and eat homemade bread too!
What is the No-Knead Method of Bread Making?
The No-Knead method of bread making replaces the arm workout of kneading with a very long fermentation process. The long fermentation allows the gluten strands to develop over time (the gluten is what gives bread its structure). The keys to this method are lots of time, and moisture.
Why Bake Bread in a Dutch Oven?
Baking bread in a dutch oven is ideal because they retain heat well, the cover allows the bread to steam (locking in all that moisture) without a fancy oven, and then removing the cover produces that amazing crust.
Now, let’s get that bread!
INGREDIENTS
- 3 1/4 cups (400g) Bread Flour, plus more for dusting
- 2 1/2 tsp (15g) Fine Ground Sea Salt
- 1/4 tsp (1g) Instant Yeast
- 1 1/2 cups Warm Water, 110 degrees or cooler
INSTRUCTIONS
Make the Dough
In a large mixing bowl or bin or bucket whisk together the flour, salt, and yeast. Add in the water and mix to combine (you can do this with a wooden spoon, a danish dough whisk, or your hands). The dough should be VERY wet and sticky–if it isn’t, add more warm water a little at a time. Loosely cover the dough with a clean towel, plastic wrap, or loosely with a lid (don’t fasten the lid if you do use one).
1st Proof
Now it’s time for the first, long proof. My kitchen tends to be chilly, so I like to preheat my oven to 200 degrees and then turn it off. Then I place my bowl on top of the oven and let it proof for 12 – 18 hours. If you have the time, 18 hours is preferred. Your dough will have doubled in size.
2nd Proof
Generously flour a surface or mat and gently transfer the dough to the mat. You’ll see long strands in the dough–this is the naturally formed gluten! Using a bench scraper or your hands, lift the edges of the dough in toward the center, making a round. The dough will be very soft and sticky–don’t add more flour. Line a large mixing bowl with parchment paper and flour it. Gently place your dough round in the center and lightly flour the top.
Fold the parchment paper ends over the dough (protecting it) and drape a clean dish towel over the top of the bowl. Let rise in a warm, draft-free spot for 2 hours. 90 minutes later, place a 4 – 5 qt oven-safe covered pot or dutch oven in the cold oven and preheat to 475 degrees. Allow the pot with cover to preheat in the oven for the remaining 30 minutes of the rise.
Baking
Carefully remove the pot and cover from the oven, and put the parchment paper with the dough into the pot. Cover the pot and put back in the oven for 30 minutes. Remove the cover and bake for another 15 – 20 minutes until the bread is a beautiful golden brown.
Once done, carefully remove the loaf and allow to cool completely (at least an hour) on a wire rack prior to cutting. That’s it! Your New Favorite No-Knead Bread is the easiest, most delicious (um not to mention impressive–take that cousin Barbara 😂) homemade bread ever.
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Your New Favorite No Knead Bread
Ingredients
- 3 1/4 cups (400g) Bread Flour plus more for dusting
- 2 1/2 tsp (15g) Fine Ground Sea Salt
- 1/4 tsp (1g) Instant Yeast
- 1 1/2 cups Warm Water 110 degrees or cooler
Instructions
Make the Dough
- In a large mixing bowl or bin or bucket whisk together the flour, salt, and yeast. Add in the water and mix to combine (you can do this with a wooden spoon, a danish dough whisk, or your hands). The dough should be VERY wet and sticky–if it isn't, add more warm water a little at a time. Loosely cover the dough with a clean towel, plastic wrap, or loosely with a lid (don't fasten the lid if you do use one).
1st Proof
- Now it's time for the first, long proof. My kitchen tends to be chilly, so I like to preheat my oven to 200 degrees and then turn it off. Then I place my bowl on top of the oven and let it proof for 12 – 18 hours. If you have the time, 18 hours is preferred. Your dough will have doubled in size.
2nd Proof
- Generously flour a surface or mat and gently transfer the dough to the mat. You'll see long strands in the dough–this is the naturally formed gluten! Using a bench scraper or your hands, lift the edges of the dough in toward the center, making a round. The dough will be very soft and sticky–don't add more flour. Line a large mixing bowl with parchment paper and flour it. Gently place your dough round in the center and lightly flour the top. Fold the parchment paper ends over the dough (protecting it) and drape a clean dish towel over the top of the bowl. Let rise in a warm, draft-free spot for 2 hours. 90 minutes later, place a 4 – 5 qt oven-safe covered pot or dutch oven in the cold oven and preheat to 475 degrees. Allow the pot with cover to preheat in the oven for the remaining 30 minutes of the rise.
Baking
- Carefully remove the pot and cover from the oven, and put the parchment paper with the dough into the pot. Cover the pot and put back in the oven for 30 minutes. Remove the cover and bake for another 15 – 20 minutes until the bread is a beautiful golden brown. Once done, carefully remove the loaf and allow to cool completely (at least an hour) on a wire rack prior to cutting. That's it! The easiest, most delicious homemade bread ever.
