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No Knead Bread Recipe

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3.9 from 21 reviews

This no-knead bread recipe offers a simple, hands-off approach to baking delicious homemade bread with a crisp golden crust and tender crumb. Using minimal active preparation and a Dutch oven for baking, it yields a rustic artisanal loaf perfect for any meal. The dough requires no kneading, making it accessible for bakers of all skill levels and guaranteed to produce impressive results with a rich, flavorful profile developed through slow rising.

Ingredients

Dough Ingredients

  • 2 teaspoons instant yeast (active or rapid rise will work as well)
  • 2 teaspoons sugar
  • 1 ½ cups barely warm water (100° F)
  • 3 cups bread flour (360 grams)
  • 2 teaspoons salt
  • 1 tablespoon olive oil

Finishing

  • 1 tablespoon butter
  • Nonstick cooking spray (for spraying dough and covering container)
  • Floured parchment paper (for shaping and transferring dough)

Instructions

  1. Activate yeast: Combine the yeast, sugar, and barely warm water in a small bowl. Cover with plastic wrap and let sit for 5 minutes until foamy to ensure the yeast is active and ready for fermentation.
  2. Mix dry ingredients: In a large bowl, stir together the bread flour and salt to evenly distribute the salt.
  3. Combine dough: Add olive oil and the yeast-water mixture to the flour and salt. Use a silicone spatula to mix until all flour is moistened and the dough is sticky but cohesive. Gently handle the dough with the spatula, avoiding hand kneading due to stickiness.
  4. First rise: Shape the sticky dough roughly into a ball inside the bowl, spray the top lightly with cooking spray, cover tightly with plastic wrap and then a dish towel. Let it rise at room temperature for 2-3 hours or until doubled in size.
  5. Optional refrigeration: For deeper flavor, refrigerate the risen dough for up to 3 days. It'll continue to rise slowly and might deflate slightly, which is acceptable. When ready, proceed with the next steps.
  6. Shape dough: Scrape dough gently onto a floured parchment paper. Fold the outer edges of the dough into the middle with a spatula to form a sturdier ball. Spray the dough top with nonstick cooking spray and cover loosely with plastic wrap. Let it rest for 45 minutes to rise again.
  7. Preheat Dutch oven: About 30 minutes before baking, preheat your oven to 425°F and place the Dutch oven inside uncovered to heat thoroughly (ensure your Dutch oven is safe for preheating empty).
  8. Transfer dough to Dutch oven: Remove the plastic wrap from the dough. Using oven mitts, carefully take out the hot Dutch oven, lift the parchment paper holding the shaped dough, and lower both into the Dutch oven. Immediately cover with the lid.
  9. Bake first phase: Bake covered for 40 minutes. This traps steam to develop a crisp crust and allows the bread to rise well.
  10. Butter topping and finish baking: Remove bread from oven, brush melted butter evenly over the top to promote a golden brown color. Return the bread to the oven uncovered and bake another 10-12 minutes until the crust is deeply golden and crisp.
  11. Cool and serve: Remove bread from the Dutch oven and let cool for at least 5 minutes before slicing. Serve warm with optional olive oil bread dip for a delightful experience.

Notes

  • Dough is very sticky; use a silicone spatula to handle instead of hands to preserve dough structure and avoid mess.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot or an oven-safe covered baking dish that can withstand high temperatures.
  • Rising times may vary depending on room temperature; the dough should at least double in volume during the first rise.
  • Refrigerating dough for up to 3 days enhances flavor but is optional.
  • Preheat your Dutch oven empty with caution and verify your cookware manufacturer’s instructions to avoid damage.
  • Use floured parchment paper to easily transfer sticky dough into hot Dutch oven without tearing or sticking.

Find it online: https://recipethrive.com/no-knead-bread-recipe/