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No Knead Bread Recipe

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4.1 from 11 reviews

This No Knead Bread recipe yields a rustic, artisan-style loaf with minimal effort and time spent hands-on. Using simple ingredients and a slow fermentation process, it produces a crusty, golden-brown bread with a soft, chewy interior. Baked in a preheated Dutch oven, this method locks in steam to create a perfect crust without kneading. Ideal for beginner bakers and bread lovers seeking homemade quality with ease.

Ingredients

Dry Ingredients

  • 3 cups bread flour (360 grams)
  • 2 teaspoons instant yeast (active or rapid rise will work as well)
  • 2 teaspoons sugar
  • 2 teaspoons salt

Wet Ingredients

  • 1 ½ cups barely warm water (100° F)
  • 1 tablespoon olive oil
  • 1 tablespoon butter (for brushing after baking)

Instructions

  1. Activate Yeast: Combine the yeast, sugar, and barely warm water in a small bowl. Cover with plastic wrap and let it sit for 5 minutes until bubbly and activated.
  2. Mix Dry Ingredients: In a large bowl, stir together the bread flour and salt until evenly combined.
  3. Combine Ingredients: Add the olive oil and the yeast-water mixture to the flour mixture. Use a silicone spatula to combine until all the flour is moistened and a sticky dough forms. Avoid using your hands to keep the dough intact.
  4. First Rise: Shape the dough roughly into a ball and spray the top with cooking spray. Cover with plastic wrap and a dish towel. Let it rise at room temperature for 2 to 3 hours until it has doubled in size.
  5. Optional Cold Fermentation: After the first rise, optionally refrigerate the dough for up to 3 days to develop deeper flavor. During this time, the dough may rise further and then slightly deflate, which is normal.
  6. Shape Dough: Using a silicone spatula, scrape the dough out onto a floured piece of parchment paper. Fold the dough’s outer edges into the middle to create a sturdier ball. Spray the dough with nonstick cooking spray and cover loosely with plastic wrap. Let it rest and rise for 45 minutes while preheating the oven.
  7. Preheat Dutch Oven: Preheat your oven to 425°F (220°C) and place an empty Dutch oven inside to heat. Ensure your Dutch oven can be preheated empty as some brands advise otherwise.
  8. Bake Bread: Remove the plastic wrap from the dough. With oven mitts, carefully take the hot Dutch oven out of the oven. Lift the parchment paper and lower both the paper and dough into the Dutch oven. Cover with the lid immediately and place it back into the oven.
  9. First Bake: Bake covered for 40 minutes to trap steam for crust development.
  10. Butter Top: Carefully remove the Dutch oven from the oven. Using a pastry brush, spread 1 tablespoon of butter over the top of the bread, allowing it to melt. This will help achieve a rich golden-brown color.
  11. Final Bake: Return the bread to the oven uncovered and bake for an additional 10 to 12 minutes until the crust is golden brown and crisp.
  12. Cool and Serve: Remove the bread from the Dutch oven and allow it to cool for at least 5 minutes before slicing. Serve warm with olive oil bread dip or your favorite spread.

Notes

  • The dough is very sticky—handle it gently using a silicone spatula rather than your hands to maintain its structure.
  • If you do not have a Dutch oven, you can bake the dough on a preheated baking stone or heavy baking sheet covered with a large bowl or foil to trap steam.
  • Be sure to spray the dough with cooking spray during rising to prevent sticking and assist shaping.
  • Rising times can vary; make sure the dough has at least doubled in size before proceeding.
  • Butter brushing after the initial bake enhances crust color and flavor but is optional.

Find it online: http://bitezly.com/no-knead-bread-recipe/