Best Easy No-Knead Bread (Printer-Friendly)

A crusty, airy loaf made effortlessly with simple ingredients and minimal hands-on time.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1/4 teaspoon instant yeast
03 - 1 1/4 teaspoons salt
04 - 1 1/2 cups lukewarm water

# How to Cook:

01 - In a large bowl, whisk together the flour, instant yeast, and salt.
02 - Add lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
03 - Cover the bowl tightly with plastic wrap or a clean kitchen towel and let rest at room temperature for 12 to 18 hours until bubbles appear and the dough doubles in size.
04 - Lightly flour a work surface and turn the dough out. Fold it over itself once or twice with floured hands and shape into a loose ball.
05 - Place the dough seam-side down on parchment paper, cover with a towel, and let rest for 30 to 60 minutes while preheating the oven.
06 - Place a Dutch oven or heavy lidded pot in the oven and preheat to 450°F (230°C) for at least 30 minutes.
07 - Carefully remove the hot pot from the oven, lift the dough with the parchment paper, and lower both into the pot. Cover with the lid.
08 - Bake for 30 minutes covered to develop a crust.
09 - Remove the lid and bake for an additional 15 minutes until the crust is golden brown and crisp.
10 - Transfer the loaf to a wire rack and allow it to cool completely before slicing.

# Expert Advice:

01 -
  • Minimal hands-on preparation time makes homemade bread accessible.
  • Long fermentation develops rich flavor and texture with no kneading required.
  • Uses basic pantry staples available in most kitchens.
  • Perfectly crusty crust with an airy crumb, ideal for all meals.
02 -
  • Use a Dutch oven or heavy lidded pot to trap steam and develop a crisp crust.
  • Preheat the pot well to ensure proper oven spring when baking.
  • If baking in different ovens, adjust time and temperature as needed.
  • Let the bread cool completely before slicing to maintain structure.
Go Back