How to Bake No-Knead Bread
A crusty, bakery-style loaf made with four ingredients, a long rest, and a Dutch oven — no kneading required.
-
1. Mix the dough until shaggy
Stir the flour, salt, and yeast together in a large bowl. Add the water and mix with a spatula until no dry flour remains. The dough should look rough and sticky, not smooth. Cover the bowl with a plate or plastic wrap.
-
2. Let it rest for 12 to 18 hours
Leave the covered bowl at room temperature, away from direct sun. The dough is ready when the surface is bubbly and it has roughly doubled. A slightly longer rest is better than a shorter one in a cool kitchen.
-
3. Shape with a few folds
Turn the dough onto a floured surface. Fold the four edges toward the center, then flip it seam-side down. Flour your hands rather than adding lots of extra flour to the dough. Shape into a loose round.
-
4. Do a second rise
Place the dough seam-side down on a piece of parchment. Cover loosely and let it rise for 1 to 2 hours while the oven preheats. It should look puffy and relaxed.
-
5. Preheat the Dutch oven
Put the Dutch oven with its lid into a cold oven, then heat to 450°F (230°C). Let it preheat for 30 minutes after the oven reaches temperature. The pot must be fully hot before the bread goes in.
-
6. Bake covered, then uncovered
Lower the dough into the hot pot using the parchment as a sling. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes until the crust is deep brown. An instant-read thermometer should read about 210°F (99°C).
-
7. Cool before slicing
Lift the loaf onto a rack and cool for at least 45 minutes. Slicing hot bread releases steam and makes the crumb gummy. The crust will crackle as it cools — that is a good sign.