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My favorite no knead bread recipe is incredibly easy to make, perfectly crusty and golden on the outside, and soft and flavorful on the inside. Two versions included — one with a traditional (overnight) rise, and one with a faster (1.5-hour) rise.
Interested in trying to make no knead bread? ♡
Well today, I thought I would share my two favorite no knead bread recipes with you — the traditional recipe that I like best (which requires the dough to rest 12-18 hours) or a faster method (which requires just a short 1.5-hour rise).
Both of these no knead bread recipes are incredibly forgiving and easy to make, with just 15 or so minutes of active hands-on prep time. They both bake up magically in the oven to yield artisan-style loaves with the most gorgeous golden crusts and soft, flavorful interiors. They call for just 4 basic ingredients, plus an extra teaspoon of honey or sugar for the faster version. They are guaranteed to make your entire home smell like the yummiest, coziest French bakery as they cook. And best of all, they both taste downright heavenly served warm and fresh outta of the oven. (And — my breakfast-loving husband would add — fabulous toasted up the next morning too!)
So whether you are brand new to bread-baking, or just looking for some tried-and-tested recipes to add to your repertoire, I highly recommend bookmarking these recipes if you would like to give no knead artisan bread a try! If you are planning ahead and have the time for an overnight rise, I would recommend going with the traditional version (my favorite) which gives the dough time to develop more of that yeasty, sourdough-like flavor and yields a more airy, porous crumb on the inside. But if you’re pressed for time and just want a hot loaf of crusty homemade bread in a hurry, this faster version is a great option to try too. Both versions can be made with any extra seasonings that you would like to add in, and baked up with however light or deeply golden of a crust you prefer.
Alright friends, let’s make some no knead bread together!
no-knead bread recipe | 1-minute video
Traditional overnight no knead bread (left) and faster 2-hour no knead bread (right).
No Knead Bread Ingredients:
The ingredients four base ingredients for these no knead bread recipes are the same — water, yeast, flour, salt — but be sure to note in the recipe below that the amounts differ slightly for each. The faster version will also include a hint of sugar.
To make traditional (overnight) no knead bread, you will need the following ingredients:
Warm water: I recommend using a cooking thermometer to measure the temperature of the water, if you have one. It should be between 105-110°F — which will feel quite warm but not hot to the touch.
Active dry yeast: You will need less than a packet (1/2 teaspoon) for the overnight version, and one full packet (2 1/4 teaspoons) for the faster version. If you only have instant yeast on hand, see notes below for how to modify.
All-purpose flour: I highly recommend using a kitchen scale to weigh your flour, if possible, so that the amount is accurate. But if you do not have a scale, just be sure to spoon the flour into your measuring cups (instead of scooping the cups into the flour) to make the measurements more accurate.
Fine sea salt: To bring out all of those delicious flavors.
To make faster (2.5-hour) no knead bread, you will need the following ingredients:
All of the ingredients listed above: Warm water, active dry yeast, AP flour, fine sea salt, plus…
Sugar or honey: We add extra sugar to this version to help the yeast do its work a bit more quickly.
How To Make No Knead Bread:
Here are the basic steps for how to make overnight no knead bread (full instructions in the recipe below):
Mix the dough. Whisk together the dry ingredients, add the warm water, then stir everything together until no flour streaks remain. The dough will look quite loose and shaggy and won’t hold its shape well — which is ok.
Let the dough rise. Cover the bowl with plastic wrap or beeswrap, and let it rest at room temperature for about 12 to 18 hours. The longer it rests, the more flavor and better texture it will have.
Shape the dough. Transfer the dough to a well-floured surface. Form the dough into a round ball by folding the dough on top of itself. (Just gently pull the outer edges up and press them into the center of the dough a few times until the dough feels a bit tighter and holds its shape.) If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed. Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.
Heat the oven and Dutch oven. Place the Dutch oven inside of your oven, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)
Bake. Very carefully, use oven mitts to remove the Dutch oven from the oven. (It will be extremely hot – be careful!) Lift the edges of the parchment to carefully transfer the dough ball (along with the parchment) to the Dutch oven. Cover with the Dutch oven lid and bake for 30 minutes. Then carefully remove the lid and bake for 10-20 more minutes, until the crust of the bread reaches your desired level of doneness (as light or as deeply golden brown and crispy as you prefer).
Serve. Remove from the oven, uncover, and then carefully lift up the edges of the parchment to transfer the bread to a wire cooling rack. Cool for at least 30 minutes, then slice, serve and enjoy!
Here are the basic steps for how to make no knead bread faster (the 2-hour version):
Mix the dough. Whisk together the dry ingredients, add the warm water, then stir everything together until no flour streaks remain.
Let the dough rise. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 1 hour (not 12-18 hours).
Continue on with steps 3-6. As directed above.
Possible Variations:
Want to customize your no knead bread recipe? Feel free to…
Add in garlic: Mince 1-2 cloves of fresh garlic and stir them into the dough during Step 1.
Add in herbs: Chopped fresh herbs (such as rosemary, tarragon or sage) or dried herbs (or herb blends such as Italian seasoning or Herbs de Provence) would be lovely additions to this bread too. Just stir them into the dough during Step 1.
Add everything bagel seasoning: One of my personal faves — stir 1 tablespoon everything bagel seasoning into the dough during Step 1.
Add freshly-cracked black pepper: Sounds simple, but tastes so good. Just stir into the dough during Step 1.
Add in Parmesan: Stir 1/4 to 1/2 cup freshly-grated Parmesan cheese into the dough during Step 1.
Use less salt: If you are sensitive to salt, I recommend reducing the amount of fine sea salt in this recipe by half. And as always, just a reminder that fine sea salt is very different than table salt! (And to make things even more complicated, different brands of fine sea salt can taste more/less salty too.) I like my bread quite salty, but feel free to experiment and use less salt if you prefer.
Top with flaky sea salt: We also love to sprinkle a few pinches of flaky sea salt on top of the bread just before baking. (If you choose to do this, though, I recommend slightly lowering the amount of salt in the dough itself.)
No Knead Bread FAQ:
What if I only have instant yeast at home? No prob, just reduce the amount of yeast by half to use instant yeast. So for the traditional recipe, you would need 1/4 teaspoon instant yeast. Or for the fast recipe, you would need about 1 1/4 teaspoons instant yeast.
Do I need to proof the yeast for this recipe? Nope, just mix the yeast right in with the flour, salt and warm water.
Can I make this recipe with ______ flour? I’ve only tested this recipe with standard all-purpose flour, so I can’t speak to any other variations. But if you give the recipe a try with alternate flours, please report back in the comments!
Help, my dough feels too loose/wet/sticky! No prob, just add in a bit of extra flour. That said, when you very first mix the ingredients together in Step 1, know that the dough is supposed to look like a loose blob. :) But once you begin to shape it in Step 3, it should tighten up a bit and be able to hold a round shape. If not, just sprinkle on some extra flour until it does.
How do I create pretty patterns on top? If you would like to carve patterns into the top of your loaf, just use a knife to lightly score the top of the bread dough just before baking.
What if I don’t like a really crusty bread? No prob, you have 100% control over the doneness and color of your crust. Bake it for 5-10 minutes after removing the lid…or leave it in there for up to 20-25 minutes if you would like a super-crispy dark golden crust.
What if a piece of the crust pokes up really high and starts to burn? This can sometimes happen with crusty bread! If you notice that a piece of the crust is raised higher than the rest of the loaf, just carefully place balance a small piece of foil on top to cover that part of the crust, which will help it not to cook as quickly.
Is it safe to use parchment paper at such high heat? Most parchment brands have a heat limit of 425-450°F, so use parchment in this recipe at your own risk. But I have never had a problem using parchment in high-heat baking, and as Cooks Illustrated verified with leading parchment brands, “using parchment at higher-than-recommended temperatures does not release noxious chemicals, and the paper will not burn.”
Why do you need a Dutch oven for this recipe? Basically, the Dutch oven allows us to create an enclosed environment for the bread dough so that it will steam while baking.
Any recommendations for a cheaper Dutch oven? Definitely! If you don’t want to splurge on a Le Creuset or Staub Dutch oven, there are many cheaper options available on Amazon that work just as well. Since high heat baking can be hard on enameled cast iron, I would recommend this non-enameled Dutch oven from Lodge. But if you’re in the market for an enameled Dutch oven, I love this one by AmazonBasics (which is available in a variety of colors) or this one from Lodge. Just be sure to double-check that the knob on the lid can safely be heated up to 450°F.
Important tip for those with enameled Dutch ovens: If you own an enameled Dutch oven (as I do, pictured here), I highly recommend giving it a very good clean before baking. Any grease or residue that was on the pot can tend to stain when baked at this high of a temperature. If that happens, these are the tips that I follow for removing stains.
More Favorite Bread Recipes:
Looking for more easy bread recipes to try? Here are a few of my faves!
My favorite no knead bread recipe is incredibly easy to make, perfectly crusty and golden on the outside, and soft and flavorful on the inside. See notes below for an alternate faster (2-hour) version too.
Mix the dough. Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
Let the dough rise. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
Shape the dough. Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.
Heat the oven and Dutch oven. Place the Dutch oven inside of your oven*, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)
Bake. Very carefully, use oven mitts to remove the Dutch oven from the oven. (It will be extremely hot!) Lift the edges of the parchment to carefully transfer the dough ball (along with the parchment) to the Dutch oven. Cover with the Dutch oven lid and bake for 30 minutes. Then carefully remove the lid and bake for 10-20 more minutes, until the crust of the bread reaches your desired level of doneness (as light or as deeply golden brown and crispy as you prefer).
Serve. Remove from the oven, uncover, and then carefully lift up the edges of the parchment to transfer the bread to a wire cooling rack. Cool for at least 30 minutes, then slice, serve and enjoy!
Faster (2-Hour) No Knead Bread Ingredients: 3 1/4 cups (430 grams) all-purpose flour
2 teaspoons fine sea salt
1 teaspoon honey or granulated sugar
1 (7-gram) packet active dry yeast (2 1/4 teaspoons) 1 1/3 cups warm water (about 110°F)
Faster (2-Hour) No Knead Bread Instructions: 1. Stir together the flour, salt, sugar and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.) 2. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 1 hour. (It should double in size during this time.) 3. Continue with steps 3-6 as directed above.
Dutch oven safety tips: If you own an enameled (vs non-enameled) Dutch oven, I recommend giving it a very thorough scrub-down before making this recipe, as any grease that happens to be on the pot can stain when baked at high heat. Also, in order to avoid cracking the enamel in your Dutch oven, it is essential that it preheats along with the oven. So add the Dutch oven to your oven before turning the oven on and let them heat up together.
Source: Big thanks to Jim Lahey who developed the famous no knead bread method that went viral years ago! These recipes are slight adaptions of his original recipe.
I bake bread every week, and I love experimenting with recipes that use different flours, methods, etc. The overnight version of this recipe, with garlic and whatever herbs I have in the fridge has become one of my favorites! It’s so easy to throw together the night before, and lasts well throughout the week. Thanks!
Outstanding! My husband has been “begging” me to bake bread for months! I finally broke down and bought an enameled dutch oven. I don’t want the hassle of kneading bread so I’ve been trying out no-knead recipes. So far they’ve looked good but I was never happy. They seemed to be crumby (not crummy… lol) and the house never smelled like bread baking. Then I found this recipe. Only use 1/4 tsp instant yeast… and let it rise overnight?? OMG… sooooo good and soooo easy!! The crust was crunchy and chewy, not brick-hard… the inside was soft and nice and chewy… and the bread LOOKED like real bread. We toasted the little bit of leftovers this morning… delicious! I can’t wait to start experimenting by adding garlic, cheese, olives, herbs… etc etc etc! Thank you soooooo much!!!
P.S. I used bread flour because my husband bought some for me. I have no idea how it differs from all-purpose, but it worked perfect!!
Can you tell me the carb count? My husband is type 1, and doses to cover carbs.
Amina —
The 2 hour version is very good for a bread without a preferment. I haven’t found a short version that’s as airy as a biga or poolish based bread, and I doubt it exists. But the short version of this bread was less dense than other same day/rustic breads I’ve tried, and the air holes were sufficient for me. I did use half the salt because it sounded like too much for me, and I definitely think that was the right call. I also left it to rise for 2.5 hours instead of 1
Just a note for the short version of the recipe if you use honey dissolve it in water first! I recommend using sugar just because it’s easier. I will let you know how it came out using a cup of oat flour and a bit of whole wheat and a little bit of bread flour, my white flower was running out LOL
I followed the recipe exactly as written and it turned out beautiful and delicious! My family raved about it, and I love that I can mix it up at night and bake it in the morning.
Did not work out for me. I weighed my ingredients, used a thermometer for my water, etc. and let it rise at room temp for about 17 hours. It was so wet that I must have added almost two cups of additional flour and folded with two bench scrapers in order to try and save it. Out of curiosity I am trying the short rise version now and after the initial mixing the dough still doesn’t look like it does in the video. Could it be Canadian AP flour is just too light for American recipes?
Taffy —
Ok so the short rise turned out better than the slow rise but still not what I expected. The dough was still too wet though not quite as bad as the slow rise version. It’s too bad.
Dani Hoey —
The dough is always very wet for me also, but I just try to handle it as little as possible and not add any flour. It is supposed to be wet, the water helps make the crackly crust. I gently fold the dough over on itself until it’s just a little tighter and sort of holds a gently domed circular shape (it will flatten while the oven heats). Try not to knock too much air out of it or overwork it. I let it rest on parchment paper while the oven heats and then just gather the parchment paper corners and gently set it in the dutch oven, cover and bake as the instructions say. It can be nerve-wracking but just trust the dough to do its thing.
My favorite bread ever! Since I found your recipe, I make the fast version once a week in the fall/ winter. Easy, delicious and always beautiful. Thank you so much for the very clear instructions.
Does anyone know if I can double the batch with the same measurements? Will the dough rise above my mixing bowl?
Parker —
I have double batched this recipe multiple times. It comes our beautifully. Also, I add rosemary and tarragon in the dry ingredients, measuring with my heart. It’s AMAZING. And gets more amazing if you make a sharp cheddar grilled cheese sandwich on day 2 or 3. This recipe is hands down the easiest, tastiest recipe. 5 minutes, no mess, go about your evening and wake up in the morning to bread nearly ready to bake. LOVE!
Vicky —
I have only done the double batch and I do double exactly as the recipe indicates it. As I type, I am trying some rosemary & garlic. Will let you know how it turned out! My family is in love with these breads. I have only done the short version. It has turned out better and better each time..so happy to have discovered this recipe.
Elizabeth —
I’ve doubled the recipe many times with great success. I often mix it in my kitchen aid, I can’t remember the size, but it doesn’t proof above the mixing bowl. This is my favorite bread recipe, we devour the whole loaf the day it’s baked!!
Since I found this recipe, I’ve made the overnight version at least once a week, sometimes a couple of times a week! It’s our favorite new bread!!! We’ve put it in homemade French Onion Soup for a really special treat! And it makes great cheese toast! Of course, it’s good just with butter!!!
Used bread flour and had fantastic results. Was easy enough to bake with my 3 year old “helping”. We were impatient with the resting time and inner layers were perfectly chewy and still warm. Perfect with Kerrygold and jam for breakfast.
Made this bread tonight-short 2 hrs version. Wow! Easy, simple and very tasty. My husband is so thrilled right now. The color is a beautiful light caramel! Texture is a bit dense but crust is cracklingly crunchy😋. Had a slice with butter. Definitely will be baking more as per hubby’s request and my pleasure! Thanks for sharing this wonderful recipe.
Perfection. Did everything as instructed except at 10 hrs I couldn’t resist doing a 8x fold of the dough. The final texture was perfect. And that crust was the bomb. Thanks
First time ever making bread, and I used this recipe (overnight version)
It turned out so good the entire loaf was gone before it was cold.
We ate the whole loaf. With butter and apple pie moonshine jelly.
Was amazingly good.
Omg! This bread is amazing. I made the quick rise bread and added dried rosemary from my garden and finely grated parmesean reggiano cheese. I also bought French organic flour on Amazon and that made all the difference. Unbelievable. Only problem is that I can’t stop eating it!
I have made lots of bread in my life. This is a wonderful recipe and works well. Do not freak out about how wet the dough is- just follow the instructions. Cooking bread in a cast iron dutch oven is the bomb.
Nik —
This is my favorite bread recipe at the moment but I am wondering if anyone else has the issue of the bread sticking to the parchment paper and then having to basically skin it off before eating? Idk why this is happening but it is driving me crazy and happens each time. I tried a different brand of parchment and tried adding a ton of flour between the paper and the dough and it still happened.
I have used this recipe a Long time. The only difference is I dissolve a small bowl with the warm water & then add it to the mixed dry ingredients. Also after first rise I halve it and roll out handfuls and put sugar butter & cinnamon & make great cinnamon rolls. You can add rasins & chopped walnuts for variation.l and I let the other half rise in a reg bread pan & after fixing , then olive bake it.
And I have used this recipe to make rasin bread too.
I love this recipe! Easy and Yummy. For those who are looking for an inexpensive Dutch oven keep an eye out at Costco. This is what I use and they are awesome.
I recommend not turning it out onto parchment paper with flour. I ended up having parchment paper attached to the bread. It was a nightmare. Keep it in the bowl until you’re ready to dump it into the pot to put in the oven. This was just a nasty mess and I kept adding flour and kept adding flour. done. I will go to the next recipe. It’s in my oven now and I actually don’t smell anything. It does look like a gray blob. I’m not impressed. What a waste of my time.
Great bread recipe, simple and easy! Is there an option for whole wheat? Would you have to change any liquid or yeast ratios? I loved this bread, but would prefer a whole grain option.
Really great recipe. I’ve made it at least a dozen times. My best suggestion is not to rush the browning. I left in the full 20 minutes after removing the lid. It’s always excellent.
1st foray into the bread making world as trying to reduce my UPF and reduce my grocery bills! I actually used 100g bread flour, 100g wholewheat flour, and the rest standard flour. Had to use a touch more water (1-2 tbsp) so it wasn’t too dry and I also added a splash of EVOO (0.5 – 1tbsp) for good measure. It turned out perfect! Nice rise, soft, spongey bread and a delicious crispy crust. Will definitely be making it again.
Fed up with rock hard baguettes from the village boulangerie here in France (Dont ever let anyone tell you The bread in France is wonderful, its not, its terrible) I’m now making this no knead bread daily for my B&B guests breakfasts. Each couple get their own loaf presented to them each morning. Its certainly made me look good 👨🍳😁 and they rave about the bread. I’m trying out different variations of flours just to vary it a bit.
This bread turned out perfect! I used whole wheat and had no bitter aftertaste which is common with whole wheat flour. I am a beginner bread maker so this was a huge win for me 😊
5☆ fr flavor and simplicity but my dough always turns out like ciabatta, and the overnight/12-18hr rise doesn’t seem to give it a strong gluten structure and it’s a very high hydration dough. I’m using a high quality unbleached AP flour and filtered water. The flavor again is fantastic the crumb is excellent, it has a gummy texture which is fine, but I struggle getting the loaf in my Dutch oven to RISE. It kinda is more flat and there’s no trying to score it at all as the sharpest lame doesn’t leave a significant cut in the wet dough. Tips?
So gonna make to 2hr version, already have it proofing. However, I don’t own a Dutch oven or anything with an oven safe lid. So I’ll be using my instant pot insert and a sheet pan. I’ll let you know how it worked out.
So i think i overcooked it. I wanted a brown crust and after 10 mins it had very little color. So cooked for 20 without cover. Crust so hard could barely cut it. Bottom crust had to cut off. However i like the taste so will try again. I had to add more flour due to stickiness and maybe i overdid that as well? Its been years since i made bread. I used to make all kinds but usually the kneading kind.
I made BOTH versions, and they came out PERFECTLY!! I believe it is essential to weigh your flour on a scale if you want to be super accurate and get the correct outcome. I made both the two-hour version and the overnight version, and they both came out exactly as I had hoped. My family loved them so much!! Thank you for a fantastic bread recipe!!
Make this weekly and have shared the recipe with my friends. Something I like to do as well is put the dough in the fridge right away and let it cold rise for 45 hours. Gives a beautiful, tangy flavour. Take it out at 45, let it rest at room temp for one hour, then continue on with the last of the steps. It’s UNREAL.
I bake bread every week, and I love experimenting with recipes that use different flours, methods, etc. The overnight version of this recipe, with garlic and whatever herbs I have in the fridge has become one of my favorites! It’s so easy to throw together the night before, and lasts well throughout the week. Thanks!
The directions were spot on and the bread was amazing!
Outstanding! My husband has been “begging” me to bake bread for months! I finally broke down and bought an enameled dutch oven. I don’t want the hassle of kneading bread so I’ve been trying out no-knead recipes. So far they’ve looked good but I was never happy. They seemed to be crumby (not crummy… lol) and the house never smelled like bread baking. Then I found this recipe. Only use 1/4 tsp instant yeast… and let it rise overnight?? OMG… sooooo good and soooo easy!! The crust was crunchy and chewy, not brick-hard… the inside was soft and nice and chewy… and the bread LOOKED like real bread. We toasted the little bit of leftovers this morning… delicious! I can’t wait to start experimenting by adding garlic, cheese, olives, herbs… etc etc etc! Thank you soooooo much!!!
P.S. I used bread flour because my husband bought some for me. I have no idea how it differs from all-purpose, but it worked perfect!!
Can you tell me the carb count? My husband is type 1, and doses to cover carbs.
The 2 hour version is very good for a bread without a preferment. I haven’t found a short version that’s as airy as a biga or poolish based bread, and I doubt it exists. But the short version of this bread was less dense than other same day/rustic breads I’ve tried, and the air holes were sufficient for me. I did use half the salt because it sounded like too much for me, and I definitely think that was the right call. I also left it to rise for 2.5 hours instead of 1
Just a note for the short version of the recipe if you use honey dissolve it in water first! I recommend using sugar just because it’s easier. I will let you know how it came out using a cup of oat flour and a bit of whole wheat and a little bit of bread flour, my white flower was running out LOL
I followed the recipe exactly as written and it turned out beautiful and delicious! My family raved about it, and I love that I can mix it up at night and bake it in the morning.
Did not work out for me. I weighed my ingredients, used a thermometer for my water, etc. and let it rise at room temp for about 17 hours. It was so wet that I must have added almost two cups of additional flour and folded with two bench scrapers in order to try and save it. Out of curiosity I am trying the short rise version now and after the initial mixing the dough still doesn’t look like it does in the video. Could it be Canadian AP flour is just too light for American recipes?
Ok so the short rise turned out better than the slow rise but still not what I expected. The dough was still too wet though not quite as bad as the slow rise version. It’s too bad.
The dough is always very wet for me also, but I just try to handle it as little as possible and not add any flour. It is supposed to be wet, the water helps make the crackly crust. I gently fold the dough over on itself until it’s just a little tighter and sort of holds a gently domed circular shape (it will flatten while the oven heats). Try not to knock too much air out of it or overwork it. I let it rest on parchment paper while the oven heats and then just gather the parchment paper corners and gently set it in the dutch oven, cover and bake as the instructions say. It can be nerve-wracking but just trust the dough to do its thing.
Hello! Do you have recommendations for people who live in high altitude areas? I live in Denver…
I love this recipe and have made it several times. My favorite variation is to add 1 head roasted garlic and about 1/3 parmesean or Asiago. So good!
My favorite bread ever! Since I found your recipe, I make the fast version once a week in the fall/ winter. Easy, delicious and always beautiful. Thank you so much for the very clear instructions.
How much sugar or honey for the fast version?? I can’t find a quantity anywhere in the recipe
Under “Notes” it says 1 tsp
One teaspoon.
Great recipe, thanks. ?? How do I get the bigger air pockets in my bread? I’m getting very few.
Thanks
Jeff Owens
Does anyone know if I can double the batch with the same measurements? Will the dough rise above my mixing bowl?
I have double batched this recipe multiple times. It comes our beautifully. Also, I add rosemary and tarragon in the dry ingredients, measuring with my heart. It’s AMAZING. And gets more amazing if you make a sharp cheddar grilled cheese sandwich on day 2 or 3. This recipe is hands down the easiest, tastiest recipe. 5 minutes, no mess, go about your evening and wake up in the morning to bread nearly ready to bake. LOVE!
I have only done the double batch and I do double exactly as the recipe indicates it. As I type, I am trying some rosemary & garlic. Will let you know how it turned out! My family is in love with these breads. I have only done the short version. It has turned out better and better each time..so happy to have discovered this recipe.
I’ve doubled the recipe many times with great success. I often mix it in my kitchen aid, I can’t remember the size, but it doesn’t proof above the mixing bowl. This is my favorite bread recipe, we devour the whole loaf the day it’s baked!!
Since I found this recipe, I’ve made the overnight version at least once a week, sometimes a couple of times a week! It’s our favorite new bread!!! We’ve put it in homemade French Onion Soup for a really special treat! And it makes great cheese toast! Of course, it’s good just with butter!!!
What would cause the bread to be dense and heavy? I love the flavor of this recipe.
Excess flour. Not enough water. Over handling the dough. In my humble opinion.
Used bread flour and had fantastic results. Was easy enough to bake with my 3 year old “helping”. We were impatient with the resting time and inner layers were perfectly chewy and still warm. Perfect with Kerrygold and jam for breakfast.
Made this bread tonight-short 2 hrs version. Wow! Easy, simple and very tasty. My husband is so thrilled right now. The color is a beautiful light caramel! Texture is a bit dense but crust is cracklingly crunchy😋. Had a slice with butter. Definitely will be baking more as per hubby’s request and my pleasure! Thanks for sharing this wonderful recipe.
Perfection. Did everything as instructed except at 10 hrs I couldn’t resist doing a 8x fold of the dough. The final texture was perfect. And that crust was the bomb. Thanks
Can I let the dough rest More Then 18 hours before I bake?
First time ever making bread, and I used this recipe (overnight version)
It turned out so good the entire loaf was gone before it was cold.
We ate the whole loaf. With butter and apple pie moonshine jelly.
Was amazingly good.
Omg! This bread is amazing. I made the quick rise bread and added dried rosemary from my garden and finely grated parmesean reggiano cheese. I also bought French organic flour on Amazon and that made all the difference. Unbelievable. Only problem is that I can’t stop eating it!
I have made lots of bread in my life. This is a wonderful recipe and works well. Do not freak out about how wet the dough is- just follow the instructions. Cooking bread in a cast iron dutch oven is the bomb.
This is my favorite bread recipe at the moment but I am wondering if anyone else has the issue of the bread sticking to the parchment paper and then having to basically skin it off before eating? Idk why this is happening but it is driving me crazy and happens each time. I tried a different brand of parchment and tried adding a ton of flour between the paper and the dough and it still happened.
I have used this recipe a Long time. The only difference is I dissolve a small bowl with the warm water & then add it to the mixed dry ingredients. Also after first rise I halve it and roll out handfuls and put sugar butter & cinnamon & make great cinnamon rolls. You can add rasins & chopped walnuts for variation.l and I let the other half rise in a reg bread pan & after fixing , then olive bake it.
And I have used this recipe to make rasin bread too.
I love this recipe! Easy and Yummy. For those who are looking for an inexpensive Dutch oven keep an eye out at Costco. This is what I use and they are awesome.
The 2X and 3X selections do not seem to work as the amounts do not change. I am assuming you just double or triple everything?
Excellent, super easy recipe to make delicious French bread! Absolutely wonderful! Perfect crust, texture and flavor! Could be addictive it’s so good!
I recommend not turning it out onto parchment paper with flour. I ended up having parchment paper attached to the bread. It was a nightmare. Keep it in the bowl until you’re ready to dump it into the pot to put in the oven. This was just a nasty mess and I kept adding flour and kept adding flour. done. I will go to the next recipe. It’s in my oven now and I actually don’t smell anything. It does look like a gray blob. I’m not impressed. What a waste of my time.
Great bread recipe, simple and easy! Is there an option for whole wheat? Would you have to change any liquid or yeast ratios? I loved this bread, but would prefer a whole grain option.
Just took this out of the oven! Looks amazing!! So easy!
I made it 1 cup whole wheat and 2 cups white. Came out perfect.
Can I use a Kitchen Aide with the hook attachment to bring all the ingredients together?
I made the 2 hour version of this bread today. OMG, I did not think for one minute it would rise and taste so delicious
Thank you for this fabulous recipe. I don’t think I will go back to my standard 24 hour rise! 😌
Can I double or triple the recipe?
Yes, if you look at the recipe above there is an option to scale up.
First try and it was a success! Couldn’t believe how easy the recipe was and very few ingredients. Great recipe. Bread tasted amazing!
You talk a good game- I’m gonna try this (not experienced with no knead, YET).
Would this bake ok in a loaf pan?
Thanks very much!
Really great recipe. I’ve made it at least a dozen times. My best suggestion is not to rush the browning. I left in the full 20 minutes after removing the lid. It’s always excellent.
Such a great recipe! So easy. You did not leave anything out. Only the tasting is left, but my liaves smell great and look beautiful! Thanks so m7ch!
I used spelt foulr and the bread was amazing, thank you. I used the amounts in the recipe.
1st foray into the bread making world as trying to reduce my UPF and reduce my grocery bills! I actually used 100g bread flour, 100g wholewheat flour, and the rest standard flour. Had to use a touch more water (1-2 tbsp) so it wasn’t too dry and I also added a splash of EVOO (0.5 – 1tbsp) for good measure. It turned out perfect! Nice rise, soft, spongey bread and a delicious crispy crust. Will definitely be making it again.
It was my very first bread and this recipe was AMAZING!
It is easy to follow, very thorough explanation and spot-on with the ingredients!
Fed up with rock hard baguettes from the village boulangerie here in France (Dont ever let anyone tell you The bread in France is wonderful, its not, its terrible) I’m now making this no knead bread daily for my B&B guests breakfasts. Each couple get their own loaf presented to them each morning. Its certainly made me look good 👨🍳😁 and they rave about the bread. I’m trying out different variations of flours just to vary it a bit.
This really is a fantastic way of making bread.
This bread turned out perfect! I used whole wheat and had no bitter aftertaste which is common with whole wheat flour. I am a beginner bread maker so this was a huge win for me 😊
Delicious and easy! I made the quick version, and baked without a Dutch oven – just shaped it on a baking tray and cooked for less time.
5☆ fr flavor and simplicity but my dough always turns out like ciabatta, and the overnight/12-18hr rise doesn’t seem to give it a strong gluten structure and it’s a very high hydration dough. I’m using a high quality unbleached AP flour and filtered water. The flavor again is fantastic the crumb is excellent, it has a gummy texture which is fine, but I struggle getting the loaf in my Dutch oven to RISE. It kinda is more flat and there’s no trying to score it at all as the sharpest lame doesn’t leave a significant cut in the wet dough. Tips?
So gonna make to 2hr version, already have it proofing. However, I don’t own a Dutch oven or anything with an oven safe lid. So I’ll be using my instant pot insert and a sheet pan. I’ll let you know how it worked out.
my bread did not rise as much as i thought it would. What could be wrong?
Could you use wholemeal flour for this recipe please?
So i think i overcooked it. I wanted a brown crust and after 10 mins it had very little color. So cooked for 20 without cover. Crust so hard could barely cut it. Bottom crust had to cut off. However i like the taste so will try again. I had to add more flour due to stickiness and maybe i overdid that as well? Its been years since i made bread. I used to make all kinds but usually the kneading kind.
I made BOTH versions, and they came out PERFECTLY!! I believe it is essential to weigh your flour on a scale if you want to be super accurate and get the correct outcome. I made both the two-hour version and the overnight version, and they both came out exactly as I had hoped. My family loved them so much!! Thank you for a fantastic bread recipe!!
Make this weekly and have shared the recipe with my friends. Something I like to do as well is put the dough in the fridge right away and let it cold rise for 45 hours. Gives a beautiful, tangy flavour. Take it out at 45, let it rest at room temp for one hour, then continue on with the last of the steps. It’s UNREAL.