No-Knead Bread
A crusty, artisan-style loaf with a chewy crumb and crackly crust — made with just four ingredients and almost no effort.
Details
Ingredients
- 3 cups all-purpose flour
- 1.5 tsp salt
- 1/4 tsp instant yeast
- 1.5 cups warm water
Instructions
- 1
Stir together flour, salt, and yeast in a large bowl. Add warm water and mix until a shaggy, sticky dough forms. Do not knead.
- 2
Cover with plastic wrap and let rest at room temperature for 12-18 hours until the surface is dotted with bubbles and the dough has more than doubled.
- 3
Turn dough onto a floured surface and fold it over itself a few times. Shape into a rough ball. Place on a sheet of parchment paper, cover with a towel, and let rise for 2 hours.
- 4
30 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 230°C (450°F).
- 5
Carefully lower the dough (on the parchment) into the screaming-hot Dutch oven. Cover with the lid.
- 6
Bake covered for 30 minutes, then remove the lid and bake 15 minutes more until deeply golden and crusty.
- 7
Cool completely on a wire rack before slicing.
About This Recipe
A culinary rebellion against the perceived complexity of artisanal bread, the no-knead loaf, famously popularized by Jim Lahey of Sullivan Street Bakery, shattered the myth that exceptional bread demanded hours of strenuous kneading. This ingenious technique leverages time rather than muscle, allowing a slow, overnight fermentation to develop the gluten structure and complex flavors that define a truly great loaf. Its magic lies in minimal intervention: a simple mixture of flour, water, salt, and yeast, combined and left to proof, then baked in a preheated Dutch oven. This sealed environment traps steam, creating the quintessential crackly, burnished crust and an irresistibly chewy, airy crumb. It’s a foundational recipe that empowers even novice bakers to produce a rustic, bakery-quality bread with a deeply satisfying chew and robust flavor, perfect for elevating everyday meals.
Tips & Tricks
- • To achieve the ultimate crispy crust, ensure your Dutch oven is preheated thoroughly for at least 30 minutes at the specified baking temperature before carefully transferring the dough into it. This immediate high heat and trapped steam are crucial.
- • For a slight variation in texture and flavor, substitute up to 1/2 cup of the all-purpose flour with whole wheat flour, or incorporate a handful of dried herbs like rosemary or thyme into the dough during the initial mix.
- • This dough is incredibly forgiving and can be cold-proofed in the refrigerator for up to 3-5 days after its initial bulk fermentation. A longer, colder ferment will develop even deeper, more complex flavors; simply allow it to come to room temperature for about an hour before baking.
- • Serve warm slices alongside a rich, savory stew or a robust tomato soup, allowing the hearty crumb to soak up all the flavorful broth, or simply enjoy with good quality olive oil and a sprinkle of flaky sea salt.
Nutrition Facts
Per serving (approximate)