Here’s a detailed, easy recipe for No-Knead Bread—soft, chewy, and crusty without any kneading.
No-Knead Bread
Ingredients:
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3 cups (375g) all-purpose flour or bread flour
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1½ tsp salt
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¼ tsp instant yeast
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1½ cups (360ml) warm water
Optional: cornmeal or flour for dusting
Instructions:
1. Mix the dough
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In a large bowl, combine flour, salt, and yeast.
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Add warm water and stir until a sticky, shaggy dough forms.
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The dough will be very soft and wet—this is normal.
2. First rise
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Cover the bowl with plastic wrap or a clean kitchen towel.
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Let the dough rise at room temperature for 12–18 hours until bubbly and doubled in size.
3. Shape the dough
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Lightly flour your hands and work surface.
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Gently fold the dough over itself a few times to shape it into a ball.
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Place the dough on a piece of parchment paper.
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Cover and let rest for 30–60 minutes while preheating the oven.
4. Preheat the oven
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Place a Dutch oven or heavy ovenproof pot with its lid inside the oven.
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Preheat the oven to 450°F (230°C) for at least 30 minutes.
5. Bake the bread
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Carefully remove the hot pot from the oven.
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Using the parchment paper, transfer the dough into the pot.
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Cover with the lid and bake for 30 minutes.
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Remove the lid and bake for an additional 15–20 minutes until golden brown and crusty.
6. Cool
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Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
Tips for Success:
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High hydration dough (wet dough) gives a more open, airy crumb.
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Don’t skip the long rise—it develops flavor and texture.
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Dutch oven: Creates steam, which helps form a crisp crust.
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Variations: Add herbs, garlic, olives, or seeds to the dough for extra flavor.