What makes no-knead bread different?

No-knead bread relies on long fermentation instead of physical kneading, which develops gluten slowly and creates a light texture.

Can I add flavors to the dough?

Yes, incorporating herbs, seeds, or roasted garlic before the first rise enhances flavor without affecting texture.

Baking in a Dutch oven traps steam, promoting a crispy crust and even cooking throughout the loaf.

The dough needs 12 to 18 hours of resting at room temperature for proper fermentation and rise.

Lightly spraying the dough with water before baking helps create a chewier, more textured crust.

A wonderfully crusty, airy artisan-style bread made with minimal effort and simple ingredients perfect for beginners and bread enthusiasts alike.

My first attempt at no-knead bread surprised me with its delicious crust and soft interior, making it a staple in my kitchen.

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

Step 1:: In a large bowl, whisk together flour, instant yeast, and salt.
Step 2:: Add the lukewarm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
Step 3:: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12 18 hours until the surface is dotted with bubbles and dough has doubled in size.
Step 4:: Lightly flour a work surface and turn the dough out onto it. With floured hands, fold the dough over on itself once or twice. Shape it loosely into a ball.
Step 5:: Place dough seam-side down on a piece of parchment paper. Cover with a towel and let rest for 30 60 minutes while the oven preheats.
Step 6:: Place a Dutch oven (or heavy lidded pot) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 7:: Carefully remove the hot pot from the oven. Lift the dough with parchment paper and lower both into the pot. Cover with the lid.
Step 8:: Bake for 30 minutes (lid on) then remove the lid and bake another 15 minutes until golden brown and crusty.
Step 9:: Transfer bread to a wire rack and let cool completely before slicing.

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

Baking this bread has become a cherished family tradition, bringing everyone together for fresh homemade loaves.

For added flavor, mix in herbs seeds or roasted garlic before the first rise.

Large mixing bowl, wooden spoon or spatula, Dutch oven or heavy lidded pot, parchment paper, kitchen towel.

Contains gluten (wheat) Vegan-friendly Always check packaging for cross-contamination if allergies are a concern.

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

This no-knead bread is perfect for both beginners and seasoned bakers seeking simplicity and great taste.

→ What makes no-knead bread different?: No-knead bread relies on long fermentation instead of physical kneading, which develops gluten slowly and creates a light texture.
→ Can I add flavors to the dough?: Yes, incorporating herbs, seeds, or roasted garlic before the first rise enhances flavor without affecting texture.
→ Why use a Dutch oven for baking?: Baking in a Dutch oven traps steam, promoting a crispy crust and even cooking throughout the loaf.
→ How long should the dough rest before baking?: The dough needs 12 to 18 hours of resting at room temperature for proper fermentation and rise.
→ How can I make the crust chewier?: Lightly spraying the dough with water before baking helps create a chewier, more textured crust.