Brilliant No-Knead Bread Recipe
Simple ingredients, zero kneading, and a beautifully crusty result — this no-fuss artisan-style bread is the perfect homemade loaf for beginners and pros alike.
🧂 Ingredients
3 cups all-purpose flour – The base structure of your loaf.
1½ cups warm water – Activates the yeast and hydrates the dough.
1 teaspoon active dry yeast – The rising agent for a light, airy texture.
1 teaspoon salt – Enhances flavor and strengthens the dough’s structure.
👩🍳 Step-by-Step Instructions
1. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, yeast, and salt until evenly blended.
2. Add the Warm Water
Pour in the warm water and stir using a wooden spoon. The dough will look sticky, messy, and shaggy — that’s exactly what you want!
3. Let It Rise (Hands Off!)
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours. It should double in size and develop a bubbly surface.
4. Shape the Dough
Lightly flour your work surface. Gently tip the dough out and form it into a rough ball. Don’t overwork it — minimal handling is key.
5. Preheat the Dutch Oven
Place your Dutch oven (with the lid on) inside the oven and preheat to 450°F (232°C) for 30 minutes. This ensures a crispy crust.
6. Bake with the Lid On
Carefully place the dough into the hot Dutch oven. Cover and bake for 30 minutes.
7. Finish Uncovered
Remove the lid and bake for another 15 minutes, until the crust is deep golden brown and crisp.
8. Cool Before Slicing
Transfer the loaf to a wire rack and let it cool for at least 30 minutes before slicing. This helps the interior finish setting and avoids a gummy crumb.
🔍 Expert Tips for Bread Success
✔ Use Active Yeast: If unsure, test it first: dissolve in warm water with a pinch of sugar. If it foams, it’s good to go.
✔ Patience Pays Off: A long fermentation (12+ hours) enhances the bread’s flavor and texture.
✔ Preheat the Pot: A hot Dutch oven traps steam, producing a signature artisan-style crust.
✔ Score Before Baking: A small slash on top with a razor or sharp knife helps guide the bread’s rise.
✔ Let It Rest: Cooling is essential — cutting too soon leads to a dense, sticky interior.
🍞 Final Thoughts
This no-knead bread proves you don’t need complex techniques to make bakery-worthy loaves at home. Just four ingredients, a little time, and the magic of slow fermentation will reward you with warm, rustic perfection.