Here’s a simple and reliable No-Knead Bread recipe — crusty on the outside, soft and airy inside, and requires minimal effort:
🧾 Ingredients (1 loaf)
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water (about 110°F / 43°C)
🥖 Instructions
- Mix the dough:
- In a large bowl, combine flour, salt, and yeast.
- Add warm water and stir until a sticky dough forms.
- First rise:
- Cover the bowl with plastic wrap or a towel.
- Let it rest at room temperature for 12–18 hours (overnight works well) until the dough has doubled and is bubbly.
- Shape the dough:
- Lightly flour your hands and a work surface.
- Gently shape the dough into a ball without kneading.
- Second rise:
- Place dough on parchment paper and cover lightly.
- Let it rest 30–60 minutes while you preheat the oven.
- Preheat oven and bake:
- Preheat oven to 450°F (230°C) with a covered Dutch oven or heavy pot inside.
- Carefully place the dough in the hot pot, cover, and bake 30 minutes.
- Remove the lid and bake another 15–20 minutes until golden and crusty.
- Cool and serve:
- Let bread cool at least 20 minutes before slicing for best texture.
💡 Tips:
- No kneading is needed — the long fermentation develops gluten naturally.
- For added flavor, you can mix in herbs, cheese, or olives during the initial mix.
- A preheated Dutch oven traps steam, giving a beautiful crust.
If you want, I can also give a quick no-knead bread version without a Dutch oven that bakes perfectly on a regular baking sheet.
Do you want me to share that version?
