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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.
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.
Deborah —
This is exactly the info I needed. I had put mine in the fridge for a day after an overnight proof and didn’t know how long it needed to rest. I’ll be trying this next. Thank you, thank you!!!
This was my very first time ever making bread, and it turned out amazing! I let my dough rise for 12 hours, and with a little flour I was able to easily shape it. I do think I pushed some of the air out of the dough, but it still baked up great – soft and fluffy! Goes great with a drizzle of honey.
As long as you follow the instructions it will be the right temp. Bread doesn’t really go by temperature – if you can swish it down and it bounces back, or knock on the crust and it sounds hollow, then it’s done!
Good luck!
James —
It turns out best for me when > 200
Melissa Green —
At least 185°f
Denise E Ferguson —
190 for most breads
Laura Donovan —
200 F insert thermometer in the bottom of the loaf
James —
200 F
Cayleigh Romanovicz —
I tried this recipe a few weeks ago and it came out perfect! Tonight I made it again and it was very doughy and dense. I used the fast version both times. Any idea why that could be?
Does anyone know if this would work for a cinnamon bread??
Brandi —
No, you want a nice soft and elastic dough for cinnamon rolls. I recommend one that starts on the stove (like this one – https://www.ambitiouskitchen.com/best-cinnamon-rolls/) for the softest and most flavorful dough.
Good luck!
Brandi —
I just realized you said bread and not rolls, but I stand by what I said! Soft and elastic dough is best for sweet breads.
Diane —
I have put cinnamon and raisin in no knead doughs before and they are delicious.
Jesse Higgins —
I infused mine with honey and cinnamon and it was delicious!
Cindy Reisig —
Yes!!! Cinnamon rolls, braided bread too
I’ve also made foccacia and buns
Rachel Neudahl —
I added cinnamon and Raisins and it was delicious!
I made this today and it was amazing! Thank you so much for sharing the recipe
Jessie —
Can i use fresh yeast for this? It’s all i have on hand right now… (And active dry yeast doesn’t exist here in Belgium). If so, how much and how should I use it? Thanks!
I’ve heard about no-knead, artisan-style bread for a while, but never actually tried making it. I needed some bread and couldn’t get to the store and wanted something quick and easy that would rise overnight.. so I tried this. I always put some quantity of whole wheat flour in my baking.. I didn’t want to stray too far from the recipe, so I used about 100g whole wheat and the rest all purpose flour. This was SO delicious that my 7-year-old and I got another loaf going yesterday (before we finished the first loaf) and I am up early today to pop it in the oven. I could see myself using this recipe to make bread multiple times a week on a regular basis. The only problem is our waistlines might suffer from eating too much of it!
Emily Dunay —
Yeah, I was wondering about making it with some whole wheat flour to make it healthier.
I’ve been making this bread for quite some time, but now there is a member of the family that can’t have gluten. Can you use Gluten Free flour for this recipe?
Planning to impress my parents on Thanksgiving with this recipe! I’ve made this twice so far, the second time doubling the recipe for other uses. The first attempt, the preferment dough was especially moist and I ended up adding a little less than 1/4 cup of flour a couple hours in. Lo and behold, the resulting loaf had a really amazing chew! I did not do this for the second loaf and although it was still delicious, I’m still dreaming about that texture. For context, I used bread flour.
I’ve made this twice since the weekend and hands down the easiest and tastiest bread I’ve made! My husband and SIL said I make several loafs during Thanksgiving holiday !
I’m trying the recipe now and was looking for the no-knead bread recipe | 1-minute video but the link didn’t seem to work. Do you have a video available?
I discovered this recipe the first time I attempted to make bread. It was so easy and worked well! Even now after I have stepped up my bread baking game, I still come back to this recipe often for it’s simplicity and great tasting loaves on busy weekdays. The instructions were easy and complete to get me started. Thank you!
stella robertson —
I made it couple times. Thank you for the recipe. I used 1 cup rye flour and only one teaspoon with the hip and was perfect. I would like to try adding cheese or everything seasoning.
Can this recipe be done with whole wheat flour or almond flour?
Jake —
I want to start by saying this is basically the first time I’ve ever made bread at home. My first loaf came out nice. It didn’t rise as much as I was hoping and I cut it too soon because of my excitement and it got a little gummy. The next day I made the quick version (because we ate almost the whole loaf anyway) and I scored it quickly before dropping it in the Dutch oven. It came out so gorgeous I didn’t want to cut it! It even dang it to me on the cooling rack. I will be trying the overnight version again as I would love to give the flavors a little more time to develop.
Mary —
I love this recipe and have found it to be very flexible. Haven’t done a full Almond Flour version, but I’ve substituted Almond Flour for 1c AP flour and it’s worked fine. I just made it yesterday substituting 1 c bread flour and 1 c almond flour for AP since I needed to finish up both and it was also delicious. I add A LOT of Rosemary and minced garlic – delicious!
I made this AMAZING recipe last night for Thanksgiving today. It was a hit! I added 1/4 cup shredded Romano/Parmesan cheese and a couple of teaspoons of Italian seasoning. My kitchen smelled heavenly. The dough came together incredibly easily – I mixed together the ingredients at 7:30p and baked it at 8:30a. I didn’t have sea salt and used an online Kosher salt conversion which was one and a quarter teaspoons of Kosher salt to one teaspoon of sea salt. So, it was a hint too salty because I’d not taken into consideration the salt in the cheese. Next time I’ll back the salt down. I’ll be baking loaves of this for friends for their Christmas baskets…yes! it was THAT GOOD! I wish I could post a photo of my masterpiece!
Wish I could upload a picture, the bread came out WONDERFUL! For high altitude and whole wheat folks, I’ll report what I did. I’m at 5000 ft in Colorado USA
Doubled the recipe, used 650 grams whole wheat bread flour, 200 grams all purpose. 1/4+1/8 tsp *instant* yeast, 1 tablespoon sea salt. Used 3 1/2 cups COLD water. Refrigerated the dough for 16 hours, let it come to room temperature for about 3 hours. Shaped it, let it rise for about 1 hour then baked it in Dutch oven. Came out beautiful and delicious!
This worked out wonderfully! I accidentally left it to rise in the fridge overnight because I didn’t read the recipe correctly. I was really worried the next morning when the dough hadn’t risen at all. I left it to sit in my warm microwave for another 12 hours or so and then baked it. It was delicious and a great texture!
This is my new go to Bread recipe! I made 1 loaf of the regular over night recipe and 3 loaves of the faster 2 hour recipe. They all made amazing loaves, but I’m sticking with the faster recipe from now on! AMAZING bread in 2 hours…..Yes please!
I’m a college student and I always bring this to dinner parties with some cheese and butter. My friends love it. It’s such an easy and cheap recipe for fantastic bread!
Mixed up the dough, let it sit overnight in the fridge then took it out 3 hours before baking to sit in warm place. I was a bit concerned that my ball of dough spread a bit but put it in the covered pottery baker anyway. Wow, when I uncovered it-beautiful! It even created its own crunchy “ears” without any slashing of the top before baking. Will definitely be making this again. Tasted great with soup on a 20 degree winter day. Thank you!
There is probably a reason I don’t understand for this, but why is the 3 1/4 cups in the 2 hr version 430 grams, while 3 1/4 cups in the overnight version 425 grams?
Also, where it notes for instant yeast, for the 2 hr version, shouldn’t half of 2 1/4 teaspoons be 1 1/8 and not 1 1/4? Sorry. I’m not trying to be nit picky….I just want to get the quantities right. Thanks!
I made this recipe and I’m not sure why my loaf didn’t rise as much. Thoughts?
Diane —
A few factors could effect the outcome of the bread. Was the yeast fresh? The first time I tried it, my yeast was old. The flavor was OK, but the loaf was very dense because it didn’t rise very much. Did you add sugar/honey to the dough? Yeast uses sugar as food while it proofs.. Best of luck next time.
Anna —
Hi Stephanie, I would guess either yr yeast was bad or your water temperature was too hot or too cool. I’d get new yeast if it was old and make sure yr temp doesn’t go over 110
I just made this! Used the overnight version. I have attempted bread in the past but it never came out this delicious and beautiful! I wish I could share a photo here. I will be going this often and try some add ins 🥰
Eva —
Hi Ali, thank you for posting this recipe, I have made it dozens of times now with all kinds of flour, the only difference is that whole grain gives a sturdier more compact version, still delicious though!
Not looking promising for me. I did the overnight version. I was so excited for this to be a win based on ease and reviews. My dough was extremely wet. I lost much of it to being stuck to my hands. When shaping I kept adding flour but it was a frustrating hot mess. Never could wuite get it to form into a shape. Even after 2nd rise it was still spreading out. I was surprised that the recipe called for 1.5 cups of water when I saw it. The dough is in the oven as I write this. Hope I will be pleasantly surprised when finished. I expect a very small spread out loaf due to how wet it was, and the amount of dough I lost on my hands. I am going to try the recipe again. Going to double it and use less water. I will also use a scraper to do the folding next time, so I don’t loose so much dough to being stuck on my hands.
I’ve made this twice already and it turned out great both times! I did cut the salt in half the 2nd time as 2 tsp made it quite salty, and I managed without the parchment paper, but otherwise followed the recipe exactly. I’ve made the NYT no knead bread in the past, but this recipe was easier and resulted in a more consistently beautiful loaf. I’m making this again and will definitely print the recipe for future use. I really appreciated the thorough and helpful explanations for every step!
I’ve made this several times and dough is very sticky and impossible to shape. It turns out good and we love the crunchy crust. Wondered if you have any thoughts about the consistency. I’ve tried to increase flour.
I was skeptical but this came out great! I did the overnight version and when I went to shape some of the edges were a bit hard like there wasn’t enough moisture. I shaped and baked in my bread cloche and it came out delicious with no issues. Was great with a bowl of soup. I’ll be making this often.
My favorite bread recipe. I double the recipe. I love the ease of mixing it together, the minimal ingredients and the small amount of yeast. Plus you have bakery style bread with almost no effort. Delicious and disappears fast 😋
Wondering what size dutch oven she used? She has a link showing where you can order a dutch oven but the link is for a 5 quart model and I find it hard to believe she used that big of one? I made my bread in a 2 1/2 quart dutch oven but I felt it should have been made in a smaller one. It turned out really awesome though!
thank you so much for sharing your version of this recipe. I have made it at least 30 times and have used both versions each time it has worked perfectly.! I went to reproduce this recipe with a friend at their home . Little did I know they did not have sugar, a Dutch oven or a cast-iron pan & didn’t even have salt ! Not to be deterred, I subbed in two heaping tsp of peach jam , found some salt packets in my lunch bag & used a heavy duty stainless steel pot. I did not preheat the pot, but followed the baking instructions & it was still pefect! I have made this with everything bagel seasoning , roasted garlic, onions & olives. -rollling them in at the end. – I usually use my dutch oven but after this serendipitous experience , I will try to do this in my stainless steel post ( those that can tolerate the 450 heat anyway) !
Love his recipe! It’s a family favorite. Just one request: please consider breaking it up into two separate recipes – one for the long rise and the other for the 2 hour version. Also, noting the amts for instant yeast in the instructions themselves as opposed to just commentary. Love making this, but I find myself scrolling up and down a lot and losing my place. Also, any way to include a 1/2 recipe toggle button? The 2x is so handy! Thanks.
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.
This is exactly the info I needed. I had put mine in the fridge for a day after an overnight proof and didn’t know how long it needed to rest. I’ll be trying this next. Thank you, thank you!!!
This was my very first time ever making bread, and it turned out amazing! I let my dough rise for 12 hours, and with a little flour I was able to easily shape it. I do think I pushed some of the air out of the dough, but it still baked up great – soft and fluffy! Goes great with a drizzle of honey.
What should the internal temperature be?
As long as you follow the instructions it will be the right temp. Bread doesn’t really go by temperature – if you can swish it down and it bounces back, or knock on the crust and it sounds hollow, then it’s done!
Good luck!
It turns out best for me when > 200
At least 185°f
190 for most breads
200 F insert thermometer in the bottom of the loaf
200 F
I tried this recipe a few weeks ago and it came out perfect! Tonight I made it again and it was very doughy and dense. I used the fast version both times. Any idea why that could be?
I used Two cups of Rye
flour and 1 1/4 cup of bread flour, and it turned out great
Such an easy recipe to follow! Thanks for the faster recipe, which turned out great. Really love this recipe with your Potatoes & Leek soup recipe!
Does anyone know if this would work for a cinnamon bread??
No, you want a nice soft and elastic dough for cinnamon rolls. I recommend one that starts on the stove (like this one – https://www.ambitiouskitchen.com/best-cinnamon-rolls/) for the softest and most flavorful dough.
Good luck!
I just realized you said bread and not rolls, but I stand by what I said! Soft and elastic dough is best for sweet breads.
I have put cinnamon and raisin in no knead doughs before and they are delicious.
I infused mine with honey and cinnamon and it was delicious!
Yes!!! Cinnamon rolls, braided bread too
I’ve also made foccacia and buns
I added cinnamon and Raisins and it was delicious!
In cinnamon bread did you add extra sugar?
I made this today and it was amazing! Thank you so much for sharing the recipe
Can i use fresh yeast for this? It’s all i have on hand right now… (And active dry yeast doesn’t exist here in Belgium). If so, how much and how should I use it? Thanks!
I’ve heard about no-knead, artisan-style bread for a while, but never actually tried making it. I needed some bread and couldn’t get to the store and wanted something quick and easy that would rise overnight.. so I tried this. I always put some quantity of whole wheat flour in my baking.. I didn’t want to stray too far from the recipe, so I used about 100g whole wheat and the rest all purpose flour. This was SO delicious that my 7-year-old and I got another loaf going yesterday (before we finished the first loaf) and I am up early today to pop it in the oven. I could see myself using this recipe to make bread multiple times a week on a regular basis. The only problem is our waistlines might suffer from eating too much of it!
Yeah, I was wondering about making it with some whole wheat flour to make it healthier.
I’ve been making this bread for quite some time, but now there is a member of the family that can’t have gluten. Can you use Gluten Free flour for this recipe?
I’ve made this a couple times now and love it. Can I add In jalapeño and cubed cheese? Would this bread work for that?
Really easy and so delicious. It was eaten very quickly. Next is to add herbs
Made this for Thanksgiving dinner at a friends yesterday and it was amazing! Everyone loved it! So easy to make, making another for myself today 😊
It would be helpful to list the amount of the ingredients somewhere! Hard to make a recipe without knowing how much water or flour to use.
What if you don’t have a Dutch oven?
I left mine overnight but it didn’t rise. Not sure what happened.
Planning to impress my parents on Thanksgiving with this recipe! I’ve made this twice so far, the second time doubling the recipe for other uses. The first attempt, the preferment dough was especially moist and I ended up adding a little less than 1/4 cup of flour a couple hours in. Lo and behold, the resulting loaf had a really amazing chew! I did not do this for the second loaf and although it was still delicious, I’m still dreaming about that texture. For context, I used bread flour.
I’ve made this twice since the weekend and hands down the easiest and tastiest bread I’ve made! My husband and SIL said I make several loafs during Thanksgiving holiday !
I’m trying the recipe now and was looking for the no-knead bread recipe | 1-minute video but the link didn’t seem to work. Do you have a video available?
I forgot to ask if the dutch oven lid also needs to be pre-heated along with the dutch oven?
What size is your Dutch oven?
Can this be made in a non stick dutch oven?
I discovered this recipe the first time I attempted to make bread. It was so easy and worked well! Even now after I have stepped up my bread baking game, I still come back to this recipe often for it’s simplicity and great tasting loaves on busy weekdays. The instructions were easy and complete to get me started. Thank you!
I made it couple times. Thank you for the recipe. I used 1 cup rye flour and only one teaspoon with the hip and was perfect. I would like to try adding cheese or everything seasoning.
Can this recipe be done with whole wheat flour or almond flour?
I want to start by saying this is basically the first time I’ve ever made bread at home. My first loaf came out nice. It didn’t rise as much as I was hoping and I cut it too soon because of my excitement and it got a little gummy. The next day I made the quick version (because we ate almost the whole loaf anyway) and I scored it quickly before dropping it in the Dutch oven. It came out so gorgeous I didn’t want to cut it! It even dang it to me on the cooling rack. I will be trying the overnight version again as I would love to give the flavors a little more time to develop.
I love this recipe and have found it to be very flexible. Haven’t done a full Almond Flour version, but I’ve substituted Almond Flour for 1c AP flour and it’s worked fine. I just made it yesterday substituting 1 c bread flour and 1 c almond flour for AP since I needed to finish up both and it was also delicious. I add A LOT of Rosemary and minced garlic – delicious!
I made this AMAZING recipe last night for Thanksgiving today. It was a hit! I added 1/4 cup shredded Romano/Parmesan cheese and a couple of teaspoons of Italian seasoning. My kitchen smelled heavenly. The dough came together incredibly easily – I mixed together the ingredients at 7:30p and baked it at 8:30a. I didn’t have sea salt and used an online Kosher salt conversion which was one and a quarter teaspoons of Kosher salt to one teaspoon of sea salt. So, it was a hint too salty because I’d not taken into consideration the salt in the cheese. Next time I’ll back the salt down. I’ll be baking loaves of this for friends for their Christmas baskets…yes! it was THAT GOOD! I wish I could post a photo of my masterpiece!
Wish I could upload a picture, the bread came out WONDERFUL! For high altitude and whole wheat folks, I’ll report what I did. I’m at 5000 ft in Colorado USA
Doubled the recipe, used 650 grams whole wheat bread flour, 200 grams all purpose. 1/4+1/8 tsp *instant* yeast, 1 tablespoon sea salt. Used 3 1/2 cups COLD water. Refrigerated the dough for 16 hours, let it come to room temperature for about 3 hours. Shaped it, let it rise for about 1 hour then baked it in Dutch oven. Came out beautiful and delicious!
How long did you have to bake it for? Thanks :)
This worked out wonderfully! I accidentally left it to rise in the fridge overnight because I didn’t read the recipe correctly. I was really worried the next morning when the dough hadn’t risen at all. I left it to sit in my warm microwave for another 12 hours or so and then baked it. It was delicious and a great texture!
This is my new go to Bread recipe! I made 1 loaf of the regular over night recipe and 3 loaves of the faster 2 hour recipe. They all made amazing loaves, but I’m sticking with the faster recipe from now on! AMAZING bread in 2 hours…..Yes please!
I’m a college student and I always bring this to dinner parties with some cheese and butter. My friends love it. It’s such an easy and cheap recipe for fantastic bread!
Mixed up the dough, let it sit overnight in the fridge then took it out 3 hours before baking to sit in warm place. I was a bit concerned that my ball of dough spread a bit but put it in the covered pottery baker anyway. Wow, when I uncovered it-beautiful! It even created its own crunchy “ears” without any slashing of the top before baking. Will definitely be making this again. Tasted great with soup on a 20 degree winter day. Thank you!
There is probably a reason I don’t understand for this, but why is the 3 1/4 cups in the 2 hr version 430 grams, while 3 1/4 cups in the overnight version 425 grams?
Also, where it notes for instant yeast, for the 2 hr version, shouldn’t half of 2 1/4 teaspoons be 1 1/8 and not 1 1/4? Sorry. I’m not trying to be nit picky….I just want to get the quantities right. Thanks!
Can bread flour be used instead of all purpose flour?
Made this and it was so easy and delicious! Wondering if it would be OK to proof for 24 hours instead of 18?
I made this recipe and I’m not sure why my loaf didn’t rise as much. Thoughts?
A few factors could effect the outcome of the bread. Was the yeast fresh? The first time I tried it, my yeast was old. The flavor was OK, but the loaf was very dense because it didn’t rise very much. Did you add sugar/honey to the dough? Yeast uses sugar as food while it proofs.. Best of luck next time.
Hi Stephanie, I would guess either yr yeast was bad or your water temperature was too hot or too cool. I’d get new yeast if it was old and make sure yr temp doesn’t go over 110
I just made this! Used the overnight version. I have attempted bread in the past but it never came out this delicious and beautiful! I wish I could share a photo here. I will be going this often and try some add ins 🥰
Hi Ali, thank you for posting this recipe, I have made it dozens of times now with all kinds of flour, the only difference is that whole grain gives a sturdier more compact version, still delicious though!
Not looking promising for me. I did the overnight version. I was so excited for this to be a win based on ease and reviews. My dough was extremely wet. I lost much of it to being stuck to my hands. When shaping I kept adding flour but it was a frustrating hot mess. Never could wuite get it to form into a shape. Even after 2nd rise it was still spreading out. I was surprised that the recipe called for 1.5 cups of water when I saw it. The dough is in the oven as I write this. Hope I will be pleasantly surprised when finished. I expect a very small spread out loaf due to how wet it was, and the amount of dough I lost on my hands. I am going to try the recipe again. Going to double it and use less water. I will also use a scraper to do the folding next time, so I don’t loose so much dough to being stuck on my hands.
I’ve made this twice already and it turned out great both times! I did cut the salt in half the 2nd time as 2 tsp made it quite salty, and I managed without the parchment paper, but otherwise followed the recipe exactly. I’ve made the NYT no knead bread in the past, but this recipe was easier and resulted in a more consistently beautiful loaf. I’m making this again and will definitely print the recipe for future use. I really appreciated the thorough and helpful explanations for every step!
I’ve made this several times and dough is very sticky and impossible to shape. It turns out good and we love the crunchy crust. Wondered if you have any thoughts about the consistency. I’ve tried to increase flour.
I was skeptical but this came out great! I did the overnight version and when I went to shape some of the edges were a bit hard like there wasn’t enough moisture. I shaped and baked in my bread cloche and it came out delicious with no issues. Was great with a bowl of soup. I’ll be making this often.
My favorite bread recipe. I double the recipe. I love the ease of mixing it together, the minimal ingredients and the small amount of yeast. Plus you have bakery style bread with almost no effort. Delicious and disappears fast 😋
Wondering what size dutch oven she used? She has a link showing where you can order a dutch oven but the link is for a 5 quart model and I find it hard to believe she used that big of one? I made my bread in a 2 1/2 quart dutch oven but I felt it should have been made in a smaller one. It turned out really awesome though!
It came out excellent! Thank you for a great recipe 😋 for will be make it again
thank you so much for sharing your version of this recipe. I have made it at least 30 times and have used both versions each time it has worked perfectly.! I went to reproduce this recipe with a friend at their home . Little did I know they did not have sugar, a Dutch oven or a cast-iron pan & didn’t even have salt ! Not to be deterred, I subbed in two heaping tsp of peach jam , found some salt packets in my lunch bag & used a heavy duty stainless steel pot. I did not preheat the pot, but followed the baking instructions & it was still pefect! I have made this with everything bagel seasoning , roasted garlic, onions & olives. -rollling them in at the end. – I usually use my dutch oven but after this serendipitous experience , I will try to do this in my stainless steel post ( those that can tolerate the 450 heat anyway) !
I used this recipe today and used bread flour mixed with one cup all purpose flour and I finally baked a beautiful round bread that browned…
Love his recipe! It’s a family favorite. Just one request: please consider breaking it up into two separate recipes – one for the long rise and the other for the 2 hour version. Also, noting the amts for instant yeast in the instructions themselves as opposed to just commentary. Love making this, but I find myself scrolling up and down a lot and losing my place. Also, any way to include a 1/2 recipe toggle button? The 2x is so handy! Thanks.
Hi, have you frozen this bread and does it freeze well?
This was fabulous! It came out perfect with a nice crust & soft on the inside. Best of all, it was so easy.