No-Knead Crusty Bread
Bake a perfect loaf of crusty, artisan-style bread with this incredibly simple recipe. It requires just four basic ingredients and minimal effort for a beautiful, bakery-quality result featuring a chewy, open crumb and a deeply golden, crackly crust. The magic lies in a long, slow fermentation, not in kneading.
For 8 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Mix the Dough (5 minutes)
- b.In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until well combined.
- c.Pour in the lukewarm water. Use a spatula or wooden spoon to mix until a shaggy, sticky, and wet dough forms. Ensure there are no dry patches of flour left.
- d.Do not knead. The dough will look messy and unstructured; this is correct.
- 2
Step 2
- a.First Rise (12-18 hours)
- b.Cover the bowl tightly with plastic wrap or a reusable silicone lid. A shower cap also works well.
- c.Let the dough rise at a warm, draft-free room temperature for 12 to 18 hours.
- d.The dough is ready when it has more than doubled in size, the surface is dotted with bubbles, and it jiggles when you shake the bowl.
- 3
Step 3
- a.Shape and Second Rise (30-60 minutes)
- b.Generously flour a work surface. Use a dough scraper to release the very sticky dough from the bowl onto the floured surface.
- c.With floured hands, gently fold the dough over on itself 2-3 times to form a rough ball. This creates surface tension. Do not overwork it.
- d.Place the dough, seam-side down, on a piece of parchment paper. Loosely cover it and let it rest.
- 4
Step 4
- a.Preheat Oven and Dutch Oven (30 minutes)
- b.While the dough is having its second rise, place a 5- to 6-quart Dutch oven with its lid in your oven.
- c.Preheat the oven to 450°F (232°C). It is crucial that the pot gets extremely hot for at least 30 minutes.
- 5
Step 5
- a.Bake the Bread (45-50 minutes)
- b.Once preheated, very carefully remove the hot Dutch oven from the oven. Remove the lid.
- c.Using the parchment paper as a sling, lower the dough into the hot pot.
- d.Optional: Use a sharp knife or bread lame to score a 1/2-inch deep slash across the top of the dough.
- e.Cover the pot with the lid and return it to the oven. Bake for 30 minutes.
- f.Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
- 6
Step 6
- a.Cool Completely (1-2 hours)
- b.Carefully remove the bread from the Dutch oven and place it on a wire cooling rack.
- c.Let the bread cool completely, for at least 1 hour, before slicing. This step is essential for the crumb to set properly and prevents a gummy texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use a kitchen scale to measure ingredients, especially the flour and water. Baking is a science!
- 2The long, 12-18 hour fermentation is key to developing complex flavor. Don't rush this step.
- 3Be extremely cautious when handling the preheated Dutch oven. It will be incredibly hot.
- 4If you don't have a Dutch oven, you can use any heavy, oven-safe pot with a tight-fitting lid.
- 5To check for doneness, you can also tap the bottom of the loaf. It should sound hollow.
Adapt it for your goals.
Whole Wheat
Replace up to half of the bread flour with whole wheat flour for a nuttier flavor and denser crumb. You may need to add an extra tablespoon or two of water.
Herb and CheeseHerb and Cheese
During the initial mixing (Step 1), fold in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh rosemary or thyme.
Seeded LoafSeeded Loaf
Mix in 1/4 cup of seeds like sunflower, pumpkin, or flax seeds with the dry ingredients. You can also brush the top with water and sprinkle with seeds before baking.
Why this is on our healthy list.
Clean Energy Source
Made from flour, this bread is a great source of complex carbohydrates, providing sustained energy to fuel your body and brain without added sugars or fats.
No Additives or Preservatives
By baking your own bread, you control the ingredients. This loaf is free from the preservatives, dough conditioners, and emulsifiers often found in store-bought bread.
Supports Gut Health
The long, slow fermentation process can help break down some of the complex carbohydrates and proteins in the flour, potentially making the bread easier to digest and the nutrients more bioavailable.
Frequently asked questions
A single slice of this no-knead bread, based on an 8-slice loaf, contains approximately 182 calories. This is primarily from the carbohydrates in the flour.