No-Knead Bread Recipe
Ingredients
3 cups (360g) all-purpose flour (or bread flour for a chewier texture)
1 1/4 teaspoons (8g) salt
1/4 teaspoon (1g) instant yeast (or active dry yeast)
1 1/2 cups (360ml) warm water (about 100°F or 38°C)
Instructions
Mix the Dough
In a large bowl, whisk together the flour, salt, and yeast.
Add the warm water and stir with a wooden spoon or your hands until a shaggy dough forms. The dough will be sticky and rough—this is normal!
Let It Rise
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rest at room temperature for 12-18 hours (or overnight). The long fermentation develops flavor and texture.
Shape the Dough
After the dough has risen (it should be bubbly and doubled in size), lightly flour a work surface.
Gently transfer the dough to the floured surface and fold it over itself a few times to shape it into a loose ball. Don’t overwork it!
Place the dough on a piece of parchment paper (for easy transfer) and cover it with a towel. Let it rest for 30 minutes.
Preheat the Oven
About 20 minutes before baking, place a Dutch oven (or heavy oven-safe pot with a lid) in the oven and preheat to 450°F (230°C).
Bake the Bread
Carefully remove the hot Dutch oven from the oven.
Lift the dough (using the parchment paper as a sling) and place it into the hot pot. Cover with the lid.
Bake covered for 30 minutes.
Remove the lid and bake for another 10-15 minutes, or until the crust is deep golden brown.
Cool and Enjoy
Transfer the bread to a wire rack and let it cool completely before slicing.
Tips for Success
Use a Kitchen Scale: For accuracy, weigh your ingredients.
Experiment with Flavors: Add herbs, garlic, cheese, or seeds to the dough for a custom twist.
Storage: Store the bread in a paper bag or wrapped in a towel to keep the crust crispy.