🍞 Easy No-Knead Bread

This no-knead bread has a beautifully crisp, golden crust and a soft, airy interior with plenty of chewy texture. The dough takes only a few minutes to mix—most of the work is done by time, rather than kneading.Makes: 1 large loaf
Prep time: 10–15 minutes
Rising time: 12–18 hours
Bake time: 40–45 minutes
Difficulty: Easy

Ingredients

• 3 cups (375 g) all-purpose flour
• 1½ cups (360 ml) warm water
• 1½ tsp salt
• ½ tsp instant yeast
• 1 tsp honey or sugar (optional; helps the yeast get started)
• 1 tbsp olive oil (optional, for a slightly softer crumb)

Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Parchment paper
• Dutch oven or heavy oven-safe pot with a lid

Instructions

1. Mix the dough

Add the flour, salt, and instant yeast to a large bowl.

If using sugar or honey, add it as well.

Pour in the warm water and mix with a wooden spoon or spatula.

Keep stirring until all the flour is moistened and you have a sticky, shaggy dough.

Don’t worry about making it smooth. That’s exactly how it should look.

2. Cover and let it rise

Cover the bowl tightly with plastic wrap, a lid, or a clean kitchen towel.

Leave the dough at room temperature for 12–18 hours.

A slightly cool room may require closer to 18 hours, while a warm kitchen may need only 10–12 hours.

The dough is ready when it has almost doubled in size and the surface is covered with bubbles.

3. Prepare the dough

Lightly flour your work surface.

Scrape the dough out of the bowl.

Because the dough is very wet and sticky, sprinkle a little flour over your hands if necessary.

Gently fold the edges of the dough toward the center several times.

You don’t need to knead it—just bring it together into a rough round loaf.

4. Rest the dough

Place a sheet of parchment paper on the counter and lightly dust it with flour.

Put the dough seam-side down on the parchment.

Cover it loosely with a clean towel and let it rest for 30–60 minutes.

Meanwhile, start heating your oven.

5. Preheat the Dutch oven

Place your Dutch oven, including the lid, inside the oven.

Preheat to 450°F (230°C) for at least 30 minutes.

The pot needs to become very hot. This is one of the secrets to getting that fantastic crust.

6. Transfer the dough

Carefully remove the extremely hot Dutch oven from the oven.

Using the parchment paper as a sling, carefully lower the dough into the pot.

Be extremely careful—the pot and lid will be very hot.

You can lightly score the top with a sharp knife if you’d like.

7. Bake covered

Put the lid on the Dutch oven.

Bake at 450°F (230°C) for 30 minutes.

Keeping the bread covered traps steam inside the pot. This allows the bread to expand and helps create a thin, crisp crust.

8. Bake uncovered

Remove the lid.

Continue baking for another 10–15 minutes, until the loaf is deep golden brown.

For an extra-crispy crust, you can bake it for a few additional minutes.

9. Cool completely

Carefully remove the bread from the Dutch oven and place it on a wire rack.

Let it cool for at least 1 hour before slicing.

I know it’s tempting to cut into it immediately, but allowing the bread to cool lets the interior finish setting. Cutting too early can make the crumb gummy.

🥖 How to Tell When It’s Done

The loaf should:

• Have a deep golden-brown crust
• Sound hollow when tapped underneath
• Feel relatively light for its size
• Have an airy, hole-filled interior

If you have a thermometer, the center should generally be around 200–210°F (93–99°C).

⭐ Tips for Perfect No-Knead Bread

Don’t add too much flour

The dough is supposed to be sticky and wet. Adding lots of extra flour can make the finished loaf dense.

Give it enough time

The long fermentation is what develops the flavor and structure. If the dough hasn’t risen much, give it more time.

Use a very hot pot

A preheated Dutch oven creates a steamy environment that helps the bread rise dramatically during the first part of baking.

Don’t skip the cooling period

Letting the bread cool completely produces a much better texture and makes cleaner slices.

🌾 Easy Variations

Garlic & Herb Bread

Add:

• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried oregano

Cheesy Bread

Fold in ¾–1 cup shredded cheddar, mozzarella, or Gruyère before shaping.

Whole-Wheat Version

Replace 1 cup of the all-purpose flour with whole-wheat flour. You may need an extra tablespoon or two of water.

Rosemary & Sea Salt

Add 1–2 tsp chopped fresh rosemary to the dough and sprinkle the top with flaky sea salt before baking.

🧈 Serving Ideas

This bread is fantastic served warm with butter, but you can also use it for:

• Toast with eggs
• Grilled cheese
• Sandwiches
• Bruschetta
• Garlic bread
• Soup and stew
• Avocado toast
• French toast

Best trick: For an especially crisp crust, let the finished loaf cool completely, then put individual slices into a hot skillet with a little butter. The outside becomes wonderfully crunchy while the inside stays soft and chewy.