No Knead Bread
This no knead bread recipe is proof that amazing homemade bread does not require any fancy skills or hours of kneading. With just four basic ingredients and a long, lazy rise, you get a loaf with a crackly crust and an open, chewy crumb that looks like it came from a bakery.
Equipment
- Large mixing bowl
- Dutch oven or cast iron pot with a lid - Heavy pot with lid, 5-6 quart size works well
- Wooden spoon or silicone spatula
- Plastic wrap or clean kitchen towel - For covering bowl during first rise
- Clean cotton or linen proofing cloth - Also called a couche
- Bench scraper
- Digital kitchen scale - optional but helpful for accuracy
- Instant-read thermometer - optional
- Bread lame - optional, for scoring
- Wire rack - For cooling
Ingredients
- 3 cups bread flour - 400g, plus extra for dusting
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant or active dry yeast
- 1 5/8 cups lukewarm water - 385ml, about 100-110°F (38-43°C)
- Cornmeal - optional, for dusting
- Wheat bran - optional, for dusting
- Extra flour - for shaping and dusting the proofing cloth
Instructions
- Whisk bread flour, salt, and yeast in a large bowl. Add lukewarm water and stir until no dry flour remains. The dough should be shaggy, sticky, and rough.
- Cover bowl tightly with plastic wrap or a damp towel. Let it rise in a draft-free spot for 12-18 hours at room temperature until doubled in size with visible surface bubbles.
- Turn dough onto a floured work surface. Fold edges into the center to form a rough ball. Place seam side down on a floured proofing cloth and dust top with flour, cornmeal, or wheat bran.
- Cover loosely and let rise for 1-2 hours until puffed. The dough is ready when it holds a gentle indentation that springs back slowly.
- Preheat Dutch oven with lid to 450°F (230°C) for 30 minutes. Carefully remove the hot pot and flip the dough seam side up into it.
- Cover and bake for 30 minutes. Remove lid and bake for 15-20 more minutes until deeply golden brown. Cool on a wire rack for 1 hour before slicing.
Notes
- Use bread flour rather than all purpose flour for better structure and chew.
- Lukewarm water should feel warm to the touch but not hot, around 100 to 110 degrees Fahrenheit (38 to 43 degrees Celsius).
- A longer rise time in a cooler kitchen will produce a more flavorful, slightly tangy loaf.
- Do not skip preheating the Dutch oven, this step is essential for a great crust.
- Resist the urge to slice the bread while it is still warm, since the interior is still setting as it cools.
- If your dough seems too sticky to handle, wet your hands slightly instead of adding more flour.
- Store cooled bread at room temperature in a paper bag or bread box for up to 2 days. Avoid plastic bags to preserve the crust.
- For longer storage, slice and freeze in a freezer safe bag for up to 3 months.
- To refresh a day old loaf, sprinkle with water and bake at 350°F (175°C) for 10 minutes.