Mix flour, yeast, and salt, add warm water, and stir to form sticky dough.
Cover and let rise 12–18 hours. Shape into a ball, place in preheated Dutch oven, bake 30 min covered + 15 min uncovered, cool, and enjoy.

Brilliant No-Knead Bread Recipe – Step-by-Step Guide

There’s nothing quite like the aroma of freshly baked bread filling your kitchen. For many people, the thought of baking bread conjures up images of endless kneading, complicated steps, and hours of effort. But this no-knead bread changes everything. With just four basic ingredients and a bit of patience, you can produce an artisan-style loaf with a crispy crust, airy interior, and rich flavor—all without breaking a sweat.

This recipe is perfect for beginners and experienced bakers alike. It’s a method developed by Jim Lahey of Sullivan Street Bakery in New York, and it revolutionized home bread baking because it relies on time and hydration, not muscle power, to develop gluten.

Ingredients & Why They Matter

  • 3 cups (360 g) all-purpose flour
    This is the base of your bread. All-purpose flour works beautifully here, but you can also use bread flour for a chewier texture. The proteins in the flour will form gluten during the long rest.
  • 1 ½ cups (360 ml) warm water
    Warm water hydrates the flour and activates the yeast. Aim for water around 110°F (43°C)—slightly warmer than body temperature.
  • 1 teaspoon (4 g) active dry yeast
    Just a small amount of yeast is needed because the long fermentation time gives it plenty of opportunity to multiply and flavor the dough.
  • 1 teaspoon (6 g) salt
    Salt enhances flavor and strengthens the gluten structure, preventing your bread from being flat or bland.

Equipment You’ll Need

  • Large mixing bowl
    Big enough to allow the dough to double in size.
  • Wooden spoon or spatula
    Perfect for mixing without kneading.
  • Plastic wrap or clean kitchen towel
    For covering the dough during fermentation.
  • Dutch oven (with lid)
    This creates a mini steam oven, essential for that perfect crust.
  • Oven mitts
    For safety when handling hot cookware.
  • Cooling rack
    Allows air to circulate, keeping the crust crisp.

Step-by-Step Instructions

1. Mix the Dry Ingredients

In your large bowl, whisk together the flour, salt, and yeast. Mixing the dry ingredients first ensures the yeast and salt are evenly distributed, preventing salt from killing the yeast in concentrated spots.

2. Add the Warm Water

Pour the warm water directly into the center of your flour mixture. Using a wooden spoon, stir until a shaggy, sticky dough forms. It won’t look pretty—that’s okay. No need to knead or make it smooth; the magic happens during the long rise.

Tip: If the dough feels too dry, add 1–2 tablespoons more water. If it’s overly wet, sprinkle in a tablespoon of flour.

3. First Rise (Bulk Fermentation)

Cover the bowl tightly with plastic wrap or a kitchen towel. Place it somewhere at room temperature (about 70–75°F / 21–24°C) and let it rest for 12–18 hours.
During this time:

  • The yeast slowly ferments the dough, developing complex flavors.
  • Gluten forms naturally thanks to the high hydration and long rest.
  • The dough will become bubbly and doubled in size.

4. Prepare for Baking

Once the dough has risen and is airy with visible bubbles, dust your work surface generously with flour. Gently scrape the dough out of the bowl using a spatula.

Important: Handle the dough gently to preserve the air bubbles inside—it’s what gives the bread its light texture.

5. Shape the Dough

With floured hands, gently fold the dough over itself a few times to form a loose ball. Avoid kneading—this is just to give it some structure. You can use a bench scraper to help shape it without sticking.

Place the shaped dough on a piece of parchment paper (optional, but makes transferring easier).

6. Preheat the Dutch Oven

Place your empty Dutch oven with its lid in the oven and preheat to 450°F (232°C) for 30 minutes.
This is a crucial step—the intense heat ensures oven spring (that final burst of rise when bread first hits the heat) and a perfect crust.

7. Bake Covered

Using oven mitts, carefully remove the preheated Dutch oven from the oven. Lift your dough (using the parchment paper, if used) and place it inside. Cover with the lid and bake for 30 minutes.
The covered environment traps steam, creating a glossy, crisp crust.

8. Bake Uncovered

After 30 minutes, remove the lid and bake for another 15 minutes. This allows the crust to deepen in color and develop that irresistible crunch.

9. Cool Before Slicing

Remove the bread from the Dutch oven and transfer it to a cooling rack. Resist the temptation to slice it immediately—the bread continues to set as it cools, and cutting too early can make the texture gummy.

Let it cool for at least 30–45 minutes before slicing.

Serving Ideas

  • With olive oil and balsamic vinegar as a simple appetizer.
  • For breakfast with butter and jam.
  • As sandwich bread for rustic sandwiches.
  • With soups and stews to soak up the flavors.

Storage Tips

  • Room temperature: Wrap loosely in a clean kitchen towel and store in a paper bag for 2–3 days.
  • Freezer: Slice and freeze in an airtight bag for up to 3 months. Reheat in the oven or toaster.

Expert Tips for Success

  • Use a kitchen scale for the most accurate measurements.
  • If your kitchen is cold, extend the rise time or place the dough in a slightly warm (but turned off) oven.
  • Try mixing in extras like olives, herbs, or cheese during shaping for variety.
  • If you don’t have a Dutch oven, you can bake on a baking sheet with a pan of hot water in the oven to create steam.

Why This Recipe Works

The secret lies in the no-knead method. Instead of mechanically kneading to develop gluten, you let time and moisture do the work. The dough’s high water content encourages gluten formation naturally, while the long fermentation gives the bread a deep, almost sourdough-like flavor without any complicated starter.