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No Knead Bread
No Knead Bread
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Prep Time:
5 minutes
Cook Time:
50 minutes
Total Time:
55 minutes
No-knead bakery-style bread: 5 minutes prep, slow rise for flavor, bake in Dutch oven for crusty perfection.
Ingredients:
  • 4 cups (480g) all-purpose flour, plus more for shaping the dough
  • 1 teaspoon instant (“rapid rise”) yeast or active dry yeast dissolved in water
  • 1 1/2 teaspoons salt
  • 1 1/2 cups room temperature water
  • About 1/4 cup cornmeal or all-purpose flour for the final rise
Instructions:
  • Combine the flour, yeast, and salt in a large bowl, whisk until well mixed. Create a well in the center and pour in the water. Stir with a spoon or your hands until the flour is fully mixed in. The dough will be soft and slightly sticky. For a faster option, use a stand mixer with a paddle attachment to mix and let the dough rise in the mixer bowl.
  • Allow the dough to rise by covering the bowl with plastic wrap and letting it sit at room temperature for 8 to 24 hours, preferably overnight. Once risen, refrigerate the dough. To shape the dough, simply stretch and fold the edges in towards the center to form a ball, which helps redistribute the yeast. Store the bowl covered with plastic wrap in the fridge for up to 5 days. Remember to bring it to room temperature before using.
  • Prepare the baking sheet by lining it with a generously sprinkled 15-inch square of parchment paper dusted with cornmeal or flour.
  • Shape the dough: On a generously floured work surface, gently stretch and fold the dough towards the center, rotating as needed. Repeat 2 to 4 times to deflate and strengthen the dough. Form a smooth ball by patting it into a thick square and bringing the corners to the center. Pinch the ends firmly, then shape into a round using cupped hands.
  • Allow the dough to rise a second time: Transfer the dough onto the parchment paper, seam side down. Optionally dust it with around 1 rounded teaspoon of flour and evenly spread it across the top of the loaf using your fingers. Loosely cover with a cloth napkin or dishtowel. Let it rise for 1 1/2 to 2 hours until the dough doubles in size and becomes puffy and light to the touch.
  • Preheat a 5-quart cast iron or enameled cast iron pot with a lid in a 500F degree oven for about 45 minutes, ensuring the knob is covered in foil if not made of metal. This will be ready to use when the loaf is prepared to be baked.
  • Create decorative slashes on the risen dough: With a bread scoring tool or serrated knife, gently make one large 1/2-inch deep slash down the center of the loaf, followed by two smaller slashes on each side to make a total of 5 cuts.
  • Bake the loaf: Remove the pot from the oven, take off the lid, and transfer the loaf into it using the parchment paper. Press the parchment against the edges of the pot gently with a wooden spoon handle if needed, then cover with the lid and bake for 30 minutes.
  • Lower the oven temperature to 450F and uncover. Bake for an additional 20-25 minutes until the top is golden brown. Use an instant-read thermometer to check that the internal temperature of the bread reaches 190-210F. Total baking time should be about 50-55 minutes.
  • Place the bread on a cooling rack: Gently use a metal spatula to remove the bread from the pot and place it on a rack to cool completely. Avoid cutting into the bread until it has thoroughly cooled to allow it to finish baking and setting.

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