Easy No Knead Bread
by Chungah
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An easy, no knead, fool-proof recipe for the most perfect crusty bread! So soft and fluffy inside. Just 4 ingredients, no special equipment!
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Why you’ll love this easy no knead bread recipe
- Perfect for beginners. Bread making has such a tedious, overwhelming rap to make, but this no knead method requires very little hands-on time, perfect for beginners or first-time bakers. You don’t even need a stand mixer!
- Bakery-quality. Simply put, this homemade bread exceeds bakery-quality. With complete control over ingredients, you’ll have the freshest loaves (no preservatives or hidden sugars) with that favorited golden brown crust on the outside, and soft and airy goodness on the inside!
what is no knead bread?
- A bread-making method that does not require any special techniques or equipment
- Uses a long fermentation (rising) process to allow the gluten to develop naturally and on its own, eliminating the need for physical kneading
- Creates a very wet, shaggy dough, allowing it to be stretched and folded as needed
- Typically baked in a Dutch oven to mimic a professional bread oven
How to make no knead bread
- Make the wet dough. Combine the flour, salt and yeast. Then make a well in the center and add water. Mix the dough until a wet, shaggy, sticky dough forms.
- First rise (6 hours). Cover the bowl tightly and let it rise in a warm place until doubled in size, about 6 hours.
- Shape the dough. Shape the dough into a round on parchment paper. The parchment paper will serve as a “sling” to safely transfer the loaf into a hot preheated Dutch oven later on.
- Second rise (1 hour). Cover and let it double in size, about 1 hour this time.
- Preheat the Dutch oven. Preheat a Dutch oven, covered, for at least 30 minutes. A Dutch oven has superior heat retention for the wet dough, mimicking a commercial bakery oven for that deep golden crackly crust.
- Transfer the dough. Working carefully, remove the hot Dutch oven from the oven and transfer the dough into the pot.
- Bake. Cover and bake for 30 minutes first. Remove the lid and continue baking until golden brown (internal temperature should reach 210°F) for an additional 15 minutes.
- Let cool. Let cool 30 minutes on a wire rack, preventing a soggy bottom.
what to serve with no knead bread
Tools For This Recipe
Dutch oven
Easy No Knead Bread: Frequently Asked Questions
1 cup of all-purpose flour can be substituted for whole wheat flour, keeping the rest of the recipe the same.
If you cannot find instant yeast, we have substituted active dry yeast with an overnight rise with great results.
This could be due to old, expired yeast or a cold temperature environment. Double check the yeast first, and find a warm place for the dough to rise for at least 6 hours, preferably a draft-free environment between 75-85°F.
You do not necessarily need a bread lame to make slits across your dough. You can use a paring knife or kitchen shears to score the bread dough instead.
A Dutch oven is ideal for this recipe to get that favorited golden brown crisp exterior. If you do not have a Dutch oven, use an oven-safe casserole dish with a lid instead, double checking that it can be heated to 450°F.
The bread will bake for 30 minutes covered in a preheated vessel (like a Dutch oven), and then uncovered for 15 minutes. The internal temperature should reach 210°F.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
Yes! Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months.
Easy No Knead Bread
Video
Ingredients
- 3 ¼ cups all-purpose flour
- 2 teaspoons kosher salt
- ¾ teaspoon instant yeast
- 1 ½ cups warm water, 100-110 degrees F
Instructions
- In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
- Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
- Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
- Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round.
- Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
- Preheat oven to 450 degrees F. Place a Dutch oven, covered, in the oven for at least 30 minutes.
- Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
- OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
- Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack.
- Serve warm.
Equipment
Notes
- Use a Dutch oven. A heavy bottom pot with a lid, such as a Dutch oven, is key here for even heat distribution. This will help the bread rise appropriately and develop that favorited golden crusty exterior.
- Use warm water. The warm water will help activate the yeast to help the dough rise. If the water is too hot (120°F), the yeast can start to die, preventing the bread from rising.
- Make a wet shaggy dough. The dough should be sticky, wet and slightly lumpy to start. A dry dough will yield dense, tough bread. Always dust your hands and the parchment paper with some flour, making it easier to handle and shape the dough.
- Use parchment paper. Using parchment paper will help to transfer the dough into the hot preheated Dutch oven.
- Preheat the Dutch oven. Preheating beforehand will create steam, helping the dough open up and create a better rise with golden brown crisp ridges.
- Mix it up. Add leftover fresh herbs such as thyme, rosemary or sage, roasted garlic or freshly grated Parmesan cheese.
- Save leftovers for croutons. Any leftover bread should be cut into cubes for the best homemade croutons.
- Freeze as needed. Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil, freezing up to 3 months.
Did you make this recipe?
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I made this bread just now. I mixed up the dough last night (using freshly-milled flour from organic, hard white wheat berries), left in a cold oven overnight with the oven light on, and followed the remaining steps this morning. WOW! Delicious slathered in butter! Can’t wait to try this again with herbs and such. And I want to try the abbreviated method omitting steps 3-5! Thanks for the recipe!
Why would you skip steps 3-5?
What are the directions for using the active dry yeast and an overnight rise?
Easy and delicious! I’ve shared it with family.
Really good bread we ate with some beef stew and really enjoyed it
The bread looks amazing and want to try this
But can anybody tell me what 3/4 of teaspoon yeast is and 3 1/4 cups of flour in grams?
I live in the netherlands .
Thanks
3/4 tsp is equivalent to 3.75 ml. The flour measurement in grams is 390. 1 cup of flour = 120 grams. Hope this helps
I made this my first time today. An old bread maker, but first time to try the no-knead method. Uncharacteristically, I followed the recipe precisely. The result was superb — Damn Delicious. Will be revisiting for sure. This site is addicting.
Thank you!
somebody adding vinegar, sugar or oil,….
what is the reason?
I don’t know what I’m doing Bering. The dough is so wet I can’t turn it on the parchment.
Anyone else have this issue? I followed the recipe to the t.
I checked a similar recipe to see if anything was drastically different, and actually they use only 3 cups of flour instead of 3 1/4, so that’s no help. Bread can be pretty forgiving, so I would just keep working a little bit of flour in at a time until it seems the right consistency.
I had the same problem. Followed the recipe exactly but it was a total mess turning it out on to the parchment. I’LL try one more time and add additional flour but I was pretty disappointed on my first try.
Thanks for sharing.. Can’t wait to try..
Allergic to milk products. Need bread receipes
I finally made my first loaf of bread! I had always been too intimidated to even try. This recipe seemed easy enough for me to make my first attempt. It was so easy and it turned out incredible. I may never buy store brought Rustic Italian bread again.
I have never made bread before. I made this today and it was fabulous! I used a cup of whole wheat flour to up the nutrition and fiber. Next time I am going add rosemary! My husband and neighbor loved it!
This is the best home made bread I have EVER made. It doesn’t taste yeasty and every one I’ve made before does. So easy! I didn’t have instant yeast so used active dry, looked up the conversion, dissolved it in the warm water for ab0ut half an hour. For the first time ever I actually used a thermometer to make sure the water was the right temperature so maybe that helped as well.
If I can stay organized I’m not sure I’ll ever buy bread again. This is so inexpensive and so delicious!
Do you have to grease the Dutch oven before adding the bread?
There is no need with the use of the parchment paper.
Best recipes EVER!!!!
What size Dutch oven? I only have a 7 qt
Can anyone tell me what size Dutch oven? I only have a 7qt.
Is there a way to make this bread in a log for sandwiches?
Could I let this sit for 12 hours?
I make the recipe at least twice a month. So good and my husband loves it! I’ve never made bread before and this recipe is so approachable and delicious!
Can prep and let sit overnight and bake in the morning?
I need it for 2pm gathering so I figure doing this way should be fine
If I wanted to leave it overnight do I have to put it in the fridge?