Ahhh, the MVP of lazy baking 😄 Here’s a simple, foolproof no-knead bread—crusty outside, soft inside, zero stress.
No-Knead Bread (Basic)
Ingredients
- 3 cups (360 g) all-purpose flour
- 1½ tsp salt
- ¼ tsp instant or active dry yeast
- 1½ cups warm water (about 105–110°F / 40–43°C)
Instructions
- Mix
- In a big bowl, stir flour, salt, and yeast.
- Add water and mix until shaggy and sticky. No kneading—stop once there’s no dry flour.
- Rest (the magic part)
- Cover bowl with plastic wrap or a lid.
- Let sit at room temp 12–18 hours (overnight is perfect).
- Dough should be bubbly and doubled.
- Shape (lightly!)
- Flour your hands and surface.
- Gently fold dough over itself once or twice.
- Shape into a rough ball. Don’t punch it down.
- Second rest
- Place dough on parchment or a floured towel.
- Cover and rest 30–60 minutes while oven heats.
- Bake
- Preheat oven to 450°F (230°C) with a Dutch oven (lid on) inside for 30 minutes.
- Carefully drop dough (with parchment) into hot pot.
- Cover and bake 30 minutes.
- Remove lid and bake 10–15 minutes more until deep golden.
- Cool (hardest step)
- Let cool at least 30 minutes before slicing.
Easy Variations
- Garlic & Herb: Add 1 tsp garlic powder + 1 tbsp dried herbs
- Whole Wheat: Swap 1 cup flour for whole wheat + add 1–2 tbsp water
- Olive Oil & Rosemary: Add 1 tbsp olive oil + fresh rosemary
- Seeded Crust: Sprinkle sesame or sunflower seeds on top before baking
Want a no-Dutch-oven version, same-day shortcut, or a high-hydration bakery-style loaf? 🍞
