If you're intimidated by the thought of kneading dough for hours, this No-Knead Bread is here to prove that baking delicious, artisanal bread can be as simple as mixing and waiting. Soft, chewy, and packed with flavor, this loaf requires no fancy techniques—just a little patience and love. Perfect for breakfast, sandwiches, or simply enjoyed on its own, this recipe will have you slicing into golden goodness in no time.
Why No-Knead Bread Is So Loved
This bread isn’t just about being easy—it’s about delivering maximum flavor and texture with minimal effort. Here’s why everyone loves it:
- No Messy Kneading: The long resting period develops gluten naturally, eliminating the need for manual labor.
- Crusty Exterior, Soft Interior: A quick burst of high heat creates the perfect balance between crispiness and tenderness.
- Customizable Options: Add herbs, seeds, or cheese for unique variations.
- Perfect for Beginners: Requires no special equipment or advanced skills, making it accessible to all bakers.
- Hearty Yet Light Crumb: Satisfying enough for meals but delicate enough for snacking.
Ingredients You’ll Need
For the Dough:
- 3 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups lukewarm water
For Baking:
- Cornmeal or semolina (for sprinkling on the baking surface)
- Optional: Herbs like rosemary or thyme, or seeds like sesame or flax for added flavor.
Step-by-Step Instructions
1. Combine Ingredients
In a large mixing bowl, whisk together the flour, yeast, and salt. Gradually add the lukewarm water while stirring with a wooden spoon or silicone spatula until a shaggy dough forms. Don’t worry about smoothness at this stage—it’ll come together during the rest period.
2. Let It Rest
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 12–18 hours. This allows the gluten to develop naturally, giving the bread its signature texture.
3. Shape the Loaf
After resting, sprinkle a clean work surface with flour. Scrape the dough onto the surface and gently shape it into a round or oblong loaf. Dust your hands with flour to prevent sticking. Be gentle—overworking the dough now can deflate it.
4. Second Rise
Place the shaped loaf onto a piece of parchment paper dusted with cornmeal or semolina. Cover loosely with a towel and let it rise for another 1–2 hours, or until puffy and slightly doubled in size.
5. Preheat Your Oven
Preheat your oven to 450°F (230°C) with a Dutch oven or heavy pot inside to heat up. If you don’t have a Dutch oven, use a baking stone or sheet pan with a spray bottle for steam.
6. Bake Until Golden
Carefully transfer the risen dough into the hot Dutch oven (or onto the prepared baking surface). Score the top lightly with a sharp knife or razor blade for an attractive crackle pattern. Cover and bake for 30 minutes, then uncover and bake for an additional 15–20 minutes, or until deep golden brown.
7. Cool and Slice
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy fresh, toasted, or paired with butter, soups, or stews.
