Simple No-Knead Bread

The No-Knead Bread recipe is a true game-changer. Made famous by Jim Lahey, it uses time and a very wet dough to create an incredible, artisan-style loaf with a crackling crust and an open, holey crumb, all with almost no hands-on effort.

Here is the classic, foolproof recipe.

Simple No-Knead Bread

This recipe requires just 4 ingredients and a lot of patience. The result is a loaf that looks and tastes like it came from a professional bakery.

Yields: One 1.5 lb loaf
Prep time: 5 minutes of active work
Rise time: 12-18 hours (first rise) + 2 hours (second rise)
Bake time: 45 minutes

Ingredients

3 cups (360g) all-purpose flour or bread flour (bread flour gives a chewier crust)
1 ½ teaspoons (7g) kosher salt or sea salt
½ teaspoon (2g) instant or active dry yeast
1 ½ cups (350g) lukewarm water

Equipment:

A large mixing bowl
Plastic wrap or a damp kitchen towel
A Dutch oven with a lid (or any heavy, oven-safe pot with a lid)

Instructions

Step 1: Mix the Dough (Day 1 – 5 minutes)

In a large bowl, whisk together the flour, salt, and yeast.
Pour in the lukewarm water.
Use a wooden spoon or your hands to mix until you have a shaggy, sticky dough ball. There should be no dry spots of flour. The dough will be very wet and messy—this is correct!
Cover the bowl tightly with plastic wrap or a damp kitchen towel.

Step 2: The Long, Slow Rise (12-18 hours)

Let the dough sit at room temperature (ideally around 70°F/21°C) for 12 to 18 hours. The dough is ready when its surface is dotted with bubbles and it has more than doubled in size.

Step 3: Shape the Loaf (Day 2 – 5 minutes)

Generously flour a work surface and your hands. The dough will be very loose and sticky.
Gently scrape the dough out onto the floured surface. With floured hands, gently fold the dough over itself a few times—north, south, east, west—to form a rough ball.
Place a sheet of parchment paper on a plate or a small baking sheet (this will be your “sling” to lower the dough into the hot pot). Place the dough seam-side down on the parchment paper.
Cover the dough loosely with the plastic wrap or towel and let it rest for another 2 hours.

Step 4: Preheat and Bake

About 30 minutes before the second rise is finished, place your empty Dutch oven, with its lid on, into your oven. Preheat the oven to 450°F (230°C).
When the dough is ready, carefully remove the very hot Dutch oven from the oven. Take off the lid.
Using the parchment paper as a sling, carefully lower the dough into the hot pot.
Put the lid back on and place the entire pot back into the oven.
Bake with the lid on for 30 minutes.
Remove the lid and bake for another 15-20 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped.

Step 5: Cool Completely

Carefully remove the bread from the pot and transfer it to a wire rack. It is crucial to let it cool completely (for at least 1 hour) before slicing. The inside is still cooking from residual heat!

✨ Why This Method Works & Pro-Tips

The Magic of Time: The long fermentation develops incredible flavor and creates the signature open, airy crumb without any kneading.
The Dutch Oven: The preheated pot creates a steamy environment for the first half of baking, which is essential for achieving a crispy, crackly crust.
No Dutch Oven? No problem. Use any heavy, oven-safe pot with a tight-fitting lid. A cast-iron combo cooker works perfectly. You can also use a baking sheet, but spritz the loaf with water a few times during the first 10 minutes of baking to create steam.
Customize It: Add 1 cup of chopped olives, nuts, seeds, or dried herbs when you first mix the dough.
For a More Sour Flavor: Let the initial rise go for the full 18 hours, or even up to 24 hours for a more pronounced sourdough-like tang.
Storage: Store the cooled bread in a paper bag at room temperature for 2-3 days. For longer storage, slice and freeze it.

Enjoy the magic of baking your own incredible, artisan-style bread with almost no effort

Simple No-Knead Bread