No-Knead Bread

No-knead bread is a type of bread that requires minimal effort and skill to make. It was first popularized by a recipe published in the New York Times in 2006 by Jim Lahey of Sullivan Street Bakery. The recipe uses a simple combination of flour, water, salt, and yeast, and relies on a long fermentation process to develop flavor and texture.

The dough is mixed together and left to rise for 12-18 hours, then baked in a covered Dutch oven to create a crusty, artisan-style bread with a soft and chewy crumb. No-knead bread is a great option for those who want to bake bread at home but don't have a lot of experience or equipment.

This recipe is also used as a base for No-Knead Olive Bread.

BakingBread

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hour

Yield: 8 servings

Loaf of no-knead bread cooling on a wire baking rack.

Ingredients

  • 3 ¼ cup bread flour
  • 2 tsp. fine sea salt
  • ¼ tsp. instant yeast or ½ tsp. active yeast
  • 1 ½ cup warm water (110°F)

Equipment

  • Covered Bread Pan or Cast Iron Dutch Oven

Instructions

Mix

  1. 1.
    Combine flour, salt, and yeast in a large bowl
  2. 2.
    Add warm water and stir into a loose, shaggy dough
  3. 3.
    Turn the dough out into an oiled bowl.
  4. 4.
    Cover dough with plastic wrap.
  5. 5.
    Let the dough rest (on top of the refrigerator) at room temperature for 12 to 18 hours.

Form

  1. 6.
    Turn the raised dough out onto a floured surface.
  2. 7.
    Fold the edges of the dough up to form a rough dough ball.
  3. 8.
    Flour the top and flip the dough ball over onto a piece of parchment.
  4. 9.
    Shape the dough to pan shape, cover it with plastic wrap, and let it rest while the oven heats (approx 20-30 minutes).
  5. 10.
    Preheat the oven and pan (ceramic bread pan or dutch oven) to 450°F.

Bake

  1. 11.
    Add the dough and parchment to the hot pan.
  2. 12.
    Slice 3 times diagonally across the dough.
  3. 13.
    Brush the top of the dough with water.
  4. 14.
    Bake covered in the oven for 30 minutes at 450°F.
  5. 15.
    Remove cover and return to the oven for 15 minutes or until top is golden brown.

Wrap Up

  1. 16.
    Remove bread and parchment from the baking pan and place loaf on a rack to cool for 30 minutes.

Notes

  • Use 11 x 14 piece of parchment folded to fit bread pan.