No-Knead Crusty Bread
A rustic, bakery-quality loaf with a crackling golden-brown crust and a soft, airy crumb. This dough comes together in minutes, rests overnight, then bakes in a hot Dutch oven to create incredible steam for that coveted crisp exterior.
For 8 servings
- mix · ~1 min
Combine the dry ingredients.
In a large mixing bowl, stir together the flour, salt, and yeast. Make a well in the center.
- mix · ~2 min
Add water and form a shaggy dough.
Pour the water into the well. Mix with a wooden spoon or spatula until all the flour is incorporated and you have a sticky, shaggy dough — no dry patches should remain.
TIPThe dough will look messy and loose. That's exactly what you want — resist the urge to add more flour. - rest · ~720 min
Cover and proof overnight.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12 to 18 hours. The dough is ready when its surface is bubbly and it has doubled in size.
TIPCooler kitchens need closer to 18 hours. In summer, 12 hours is often enough. - prep · ~2 min
Shape the dough gently.
Generously flour a work surface and your hands. Scrape the dough out and fold it twice to form a rough ball — don't punch it down. Place it seam-side down on parchment paper dusted with flour.
TIPHandle the dough as little as possible to keep the air bubbles intact inside. - rest · ~30 min
Proof the shaped dough while the oven heats.
Cover the dough loosely with plastic wrap and let it rise for 30 minutes. Place a 5-6 quart Dutch oven with its lid on the middle rack of the oven and preheat to 450°F (230°C).
TIPThe pot must be screaming hot to create oven spring. Don't skip the full preheat. - bake · ~30 min
Bake covered.
Using oven mitts, carefully remove the blazing hot Dutch oven. Lift the dough by the edges of the parchment paper and lower it into the pot. Cover tightly with the lid and bake for 30 minutes.
TIPThe lid traps steam released from the dough — this is what gives you a blistered, crusty top. - bake · ~20 min
Uncover and finish baking.
Remove the lid and continue baking until the crust is a deep, rich golden brown — another 15 to 20 minutes. The internal temperature of the bread should reach 200°F to 205°F.
- rest · ~60 min
Cool completely.
Lift the loaf out by the parchment and transfer to a wire rack. Let it cool for at least 1 hour before slicing — the interior is still cooking and cutting early will make it gummy.
TIPHear that crackle? That's the sound of perfect crust telling you to wait.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kitchen scale for the most consistent results — 3 cups of flour equals about 420 grams.
- 2If your kitchen is cold, place the dough in the oven with the light on to maintain a steady temperature during the long proof.
- 3A sharp serrated knife or a bread lame creates the best score marks for controlled oven spring.
- 4For an even thicker crust, spritz a little water into the Dutch oven just before closing the lid.
- 5Cool the bread completely on a wire rack — trapping steam against the bottom softens the crust.
- 6Store leftover bread crust-side down in a paper bag to preserve the crunchy exterior.
Adapt it for your goals.
Seeded Whole Wheat
Replace 1 cup of bread flour with whole wheat flour and add 2 tablespoons each of sesame, sunflower, and flax seeds to the dry mix for a nuttier, more textured loaf with extra fiber.
Cheese & HerbCheese & Herb
Fold 1 cup of shredded sharp cheddar and 1 tablespoon of dried rosemary into the dough after the first mix for a savory, golden-crusted bread perfect alongside soup.
Olive & GarlicOlive & Garlic
Stir 1/2 cup of roughly chopped kalamata olives and 3 minced garlic cloves into the dry ingredients before adding water for a Mediterranean twist.
Gluten Free AdaptationGluten-Free Adaptation
Substitute the bread flour with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum; the dough will be more batter-like, so bake in a parchment-lined loaf pan.
Why this is on our healthy list.
Low in Added Sugars
This bread contains zero added sugars or sweeteners, making it a smart base for both sweet and savory toppings without spiking blood sugar.
Source of Complex Carbs
Made primarily from bread flour, it provides sustained energy and dietary fiber that supports digestive health when using whole-grain alternatives.
Minimal Ingredients
With only flour, salt, yeast, and water, this recipe avoids preservatives, emulsifiers, and artificial additives common in store-bought breads.
Frequently asked questions
Yes, all-purpose flour works fine — the loaf will be slightly less chewy but still delicious. Bread flour's higher protein yields a taller, more structured crumb.
