No-Knead Bread

Published on 17 Jun 2013

Bread, most people eat copious amounts of it but few bake it themselves. It may seem to be a daunting task –all that preparation and kneading– but this recipe requires very little effort (I’d wager the least of any bread recipe that I’ve come across) and should yield delicious bread every time.

I ~stole~ adapted this recipe from Mark Bittman (who in turn adapted from Jim Lahey, Sullivan Street Bakery) and is one I really enjoy because of how simple it is and how great the bread turns out every time –just look at that beautiful crumb structure.

No-Knead Bread Recipe

Yield 1 loaf
Prep Time 5 minutes
Wait Time 12-24 hours
Cook Time 45 minutes
Special Equipment A deep cast-iron Dutch oven


Amount Ingredient Notes
3 cups all-purpose flour
1/4 teaspoon yeast
1 1/4 teaspoons salt (kosher)
1 1/2 cups tepid water
a generous amount cornmeal, semolina or wheat bran enough to coat the exterior


A long fermentation period develops the gluten in the flour (in place of kneading) which is crucial to any bread’s texture and structure. So after fermenting for many hours your dough should be full of bubbles and have plenty of elasticity.


When finished baking your loaf should have a nice dark crust and plenty of cracks along the top.

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