A simple, no-knead artisan loaf with a crisp crust and soft, airy interior. Made with just flour, yeast, salt, and water. Minimal effort, no special equipment, and perfect for beginners.
Ingredients You’ll Need
Here’s what you’ll need to make this simple, no-knead bread:
All-Purpose Flour: The base of the loaf, giving it structure and a soft interior.
Salt: Enhances the flavour and helps strengthen the dough.
Instant Yeast: A small amount is enough for a long, slow rise that builds flavour.
Warm Water: Hydrates the dough and creates the sticky texture needed for no-knead bread’s airy crumb.
How to Make No-Knead Bread (Step by Step)
Step 1 – Mix the dough:
In a large bowl, combine flour, salt, and instant yeast. Stir in warm water until a sticky, shaggy dough forms.
Step 2 – First rise (long rest):
Cover the bowl and leave at room temperature 12–18 hours, until bubbly and roughly doubled.
Step 3 – Prepare to shape:
Dust your counter with flour. Gently turn the sticky dough out onto the counter, don’t knead.
Step 4 – Shape the loaf:
Lightly flour the top of the dough and your hands, then gently pull the edges under to form a round or oval loaf. Place seam-side down on parchment.
Step 5 – Final rest:
Cover loosely with a towel and let the loaf rest 30–60 minutes while you preheat the oven to 450°F (230°C).
Step 6 – Optional scoring:
You can score the loaf with a sharp knife or a blade with cuts 1/4 inch deep.
Step 7 – Bake with steam:
Place a pan on the bottom rack and pour 1 cup hot water into it right before baking to create steam. Quickly put the loaf (on its sheet) on the middle rack and bake 35–40 minutes until deep golden and crusty.
Step 8 – Cool:
Remove from oven and cool completely before slicing, the crumb finishes setting as it cools.
Easy No-Knead Bread With Only 4 Ingredients (No Dutch Oven)
Ingredients
- 3 cups all-purpose flour (375 g)
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water (360 ml)
Instructions
- Combine flour, salt, and yeast in a large bowl. Stir in warm water until a sticky dough forms.
- Cover and let rest 12–18 hours at room temperature until bubbly and doubled.
- Sprinkle flour on your counter. Gently dump the dough on the counter (it will be sticky)
- Sprinkle flour on the dough so it doesn’t stick to your hands. Gently shape the dough into a round or oval loaf (don’t knead).
- Place it on parchment paper lined baking sheet, seam side down. Cover loosely with a towel and let rest 30–60 minutes.
- Preheat oven to 450°F (230°C). Optionally, score the loaf with a sharp knife 5 minutes before baking.
- When ready to bake, pour 1 cup of hot water into a pan and place it on the bottom rack (this creates steam for a crisp crust).
- Quickly place your loaf (on its sheet) on the middle rack. Bake 30–35 minutes, until golden brown and crusty.
- Cool completely before slicing (the inside finishes cooking as it cools).
Notes
- Flour: All-purpose works perfectly, but you can swap up to 1 cup for bread flour for a chewier texture.
- Dough stickiness: This dough is meant to be very sticky—just use extra flour on your hands and counter for shaping.
- Resting time: The 12–18 hour rise gives the bread its flavour and open crumb; don’t rush it.
- Crust: Adding hot water to a pan creates steam and gives the loaf its crisp, rustic crust.
- Storage: Store at room temperature in a paper or cloth bag for 2–3 days. For longer storage, slice and freeze.