How to Bake No-Knead Bread

No-knead bread trades muscle for time. Mix flour, water, yeast, and salt, then let the dough rest for most of a day. During that long rest, the flour hydrates and gluten develops on its own, producing a loaf with an open crumb and a crackling crust.

The method is forgiving, but it does depend on a hot covered pot. A Dutch oven traps steam, which keeps the crust from setting too early and lets the loaf rise fully before it browns.

What you need to know first

Plan ahead. The dough needs 12 to 18 hours at room temperature, plus a second rise and a preheated oven. Start in the evening to bake the next afternoon, or start in the morning to bake in the evening.

Things you'll need

• 3 cups (360 g) all-purpose or bread flour
• 1½ cups (360 ml) lukewarm water
• 1¼ tsp fine sea salt
• ¼ tsp instant or active dry yeast
• Large mixing bowl and spatula
• Dutch oven with lid
• Parchment paper

Step-by-step

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Step 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.

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Step 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.

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Step 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.

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Step 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.

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Step 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.

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Step 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).

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Step 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.

Tips

• Use a kitchen scale for consistent results; cup measurements vary a lot with flour.
• A wetter dough gives a more open crumb. If the dough feels stiff, add water a tablespoon at a time.
• Dust the parchment with rice flour or cornmeal to prevent sticking.
• For a darker crust, leave the loaf uncovered for an extra 5 minutes.

Warnings

• The Dutch oven and its lid are extremely hot. Use dry, heavy-duty gloves, not a damp towel.
• Do not place a cold or wet pot into a hot oven — it can crack.
• Open the lid away from your face; trapped steam can cause burns.

Frequently asked questions

What if I do not have a Dutch oven?

Use any heavy oven-safe pot with a lid, or bake the loaf on a preheated stone with an overturned metal bowl covering it for the first half of baking.

Why is my bread dense?

Common causes are old yeast, too short a first rest, or too much flour. Check the yeast, let the dough rest longer, and measure by weight if possible.

Can I use whole wheat flour?

Yes. Start with 25% whole wheat and 75% white flour. Whole wheat absorbs more water, so add a little extra if the dough feels dry.