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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.
This is my family’s favorite bread, I’ve made it at least 50 times! Sometimes I double the recipe and make two loaves. I was wondering if anyone has tried shaping it into a sandwich loaf?
pam —
yes, I baked in loaf pans, not preheated , and turned out great, check bread temp to 190*-200*. softer bottom and side crust, making it great for a sandwich
Andrea —
Micro-bakery owner here- I have and it’s so yummy! Follow the instructions but instead of a Dutch oven place the bread in a bread pan and then we you are ready to bake the bread, put another bread pan on top (like a lid) and bake as directed.
Natalie —
I recently tried both methods for this and although I got a better result with the long proof, my dough never had a good rise to double the size. I’m assuming this is because the active dry yeast wasn’t bloomed first with warm water and instead was mixed directly into the dry ingredients? But I see most people in the comment section had success doing it that way so I’m a bit confused as I’ve always been taught active dry yeast had to be bloomed first. I did see a few comments about not getting a good rise so I don’t think I’m alone. Will try again this week with blooming the yeast first. Otherwise, I love this recipe as its so quick and easy. I’m used to making sourdough loaves so love the convenience of this! Hoping it works :)
Angela —
Thank you, this recipe was a great success (both overnight and quick versions with some seeds added). I followed the recipe but used an Emile Henry ceramic pot and it worked perfectly.
Anita —
Hi I am making the over night no knead bread. I left it for 16 hours. Roses very well but very wet. I left it in my bowl and used a fork to fold it over and over adding fits of flour. I mean LOTS! It is still not keeping its shape. It passes the finger test tho. It is resting now but it has spread out. I am afraid I’ll get a flat loaf! 😭
Mary S —
I just finished making my first loaf of your bread. Yes, it was very good, but I have some observations that I hope someone can answer. When I mixed the flour,yeast,salt and flour it didn’t look “shaggy”. It looked like a wet paste. Then when it was time to shape the dough I had a difficult time getting it to take the shape of a round dough because it was so wet. Any suggestions??
Kat —
This has become my “go to” bread for simplicity and taste. It’s also great to share when I’m providing someone with a meal.
Lorelei Fraser Bryan —
Made this no knead bread for the first time turned out amazing. Looking forward what other recipes u have..
Asha patel —
So I made this bread, but left it he dough sitting for 48 hours at room temperature, then baked in a Dutch oven as directed up to the time to remove the lid. Once I removed the lid I baked for an additional 10 minutes/ internal temperature of 210 degrees F and it turned out beautiful!
Judy —
I only have a stainless steel Dutch oven – can I use that?
Annie —
I think this is my fourth time making this recipe, and I just want to thank you so much for posting it. I’ve been trying for YEARS to find the *perfect* bread recipe, and this is it. It makes my bread taste like I bought it. My only changes are adding my sourdough discard, and subbing a bit of wheat flour. Thank you thank you thank you ❤️
Paz —
How much of each ingredient?!
Rikki Ha —
Great overnight recipe!
Pamela Rainville —
I’ve tried a few easy bread recipes, trying to find what works (light, airy, good flavor). This one is it! I did the 2-hour method. I will make this again and again. I can’t wait to share it with family. Thank you!
MG —
Delicious, easy, impressive.
Everyone loved it!
Hannah —
This is the ABSOLUTE BEST quick no knead bread of all the recipes that I have tried. The wet dough is scary but gosh it turned out so yummy! Thanks!
_E_ —
Can I do this in a non Dutch Oven kind of baking container? I’m not allowed to lift anything that heavy for what seems like forever.
Mari —
Can confirm this recipe absolutely works with bread flour. I messed up and let the autolyse ferment for almost a full 24 hours. I figured I’d give it a shot and baked the dough anyways, a little gentler at 425 Fahrenheit. The extra long ferment turned my loaf into sourdough, it’s amazing. Thanks for the recipe!
Stephanie Muir —
I was really worried about making my own bread as I have zero experience, but this was SO easy and delicious. I def had sticky kind of shapeless dough, but somehow it came out great! A bit flat, but great air bubbles and so soft and tasty inside. LOVE.
Dave Hill —
I just decided it’s time for me to pay tribute. I have probably made 30 or more of your artesian loafs. They are such a go-to with “so little” trouble. EVERYONE! loves them and have “NEVER” had a complaint or hint thereof. lol. It is so easy, I can do it on the way to bed; sort of. You are at the top of my bread list . ( old school and make “most of my bread”
Joq —
Best No Knead Bread ever! I’ve made this bread no less than 10 times now and every time it turns out so well! I love all the different seasonings whether sweet or savory I get to customize.
Joanne —
It wasn’t a very big loaf. Maybe I made it too tight when I shaped it.
Michelle —
What can I use if I don’t have plastic wrap or bees wrap?
Elizabeth M —
YUM! My dough came out a little wet but still came out delicious!! Used instant yeast since that’s all I had and followed your instructions on that. Used kosher salt instead of fine! Only changes I made!
Christine Lankford —
I’ve used a soaking wet, then wrung out kitchen tea towel over the bowl for a shorter rise. It lets in O2 somewhat, so that is why you wet it so it does not form a dried crust and continues to rise. I’ve really messed up bread making by over-proofing and under-proofing, so try to follow the recipe’s suggested rise time. I’ve made this and similar no-knead and no-knead gluten free bread with generally good results.
Nancy —
This bread recipe is life changing. Have made it so many times and gift it for family members. It’s ridiculously easy and approachable for novice bakers. I’m a busy full time working mama with 2 kids under 4 and I bake a loaf 1-2 times a week. Make it asap!
Judy Jaeger —
Easy recipe. I need a bigger Dutch oven. We love all of your recipes so far. My husband does the Asian ones.
Aaron B —
Dang, Ali, I always learn something here! I’ve made lots of no-knead bread but I’ve always just dumped the sticky ball into the steaming hot Dutch oven — mishaps galore. It never occurred to me to try a parchment sling! I’m going home tonight and trying this. Thanks!! Chiefs Royals!
Julie Goodwin —
I haven’t even sliced this bread yet, but it is soooo pretty! It was also very easy to make as I used the instant yeast method. My husband and I will indulge with potato soup later this evening. I’m absolutely positive the bread will taste as good as it looks! Thanks for a great recipe!
Susan —
I’ve been making bread for a very long time. I always grind my own wheat berries and usually make 100% whole wheat sourdough bread. Yesterday, I was late feeding my sourdough starter and this recipe landed in my mailbox. Other than commercial yeast, the recipe is pretty similar so I thought I’d give it a try. I used 50% AP flour and 50% organic home milled Hard White Spring Wheat berries. I decided to shape the dough as I do for sourdough bread. Wow! Zero effort, fantastic oven spring, and soooo very delicious! Thanks for this great recipe!
Lori —
So easy and just so YUM! Directions were spot on. Will definitely be making again. Made the overnight version. May try some variations. Wondering….the variations are all savory. What about adding cinnamon and raisins?
marlene delzotto —
Your recipe is by far the best. Your presentation explains everything perfectly!
I’m thrilled to having found you on the web.
What about that circle that allows one to follow recipe without loosing it. A big help
Many thanks,
Marlene D
marlene delzotto —
Five star
Marlene
Elizabeth —
Could this be made into small individual rolls?
Kenneth —
Super easy recipe and this week at Aldi, they had French Ovens and also Bread Ovens for $26. Super cheap to have one when you want to make bread.
Sarah c —
Great easy recipe. This makes a small loaf of artisan bread. The crust is well developed and the inside is nice and soft, with a little density. I’ve used both the overnight proof and the 2 hour version and both are terrific! As it cools you can hear the bread cracking, a great sign. The only change to the recipe was using 1 tsp of regular salt as I didn’t have sea salt.
Maria —
At this point, I am pretty experienced with my bread making, however, I return to this recipe time and time again. It’s so simple and always comes out delicious. I have the recipe memorized at this point. LOL I did buy a bread sling, so I don’t have to use parchment paper any more, so easy.
Sarah —
I’ve made this bread and the dough was very, very wet and I weighed all of the ingredients. The bread was sort of on the flatter side probably due to the wet dough but it tasted really good and the bread was very soft and chewy. Super easy!
Richard —
Fantastic bread!
24 hr ferment (couldn’t bake it sooner) five hours on the counter initially, overnight in the fridge and three hours on the counter before baking.
Baked on parchment paper lined cookie sheet with an oven proof mixing bowl as a lid for thirty minutes, without bowl/lid for 25min. Crackly crust (a tad hard at the bottom as someone else mentioned), soft, full of gorgeous holes, and incredible complex sourdough flavor.
Nan M Miller —
Can i use sourdough starter in this recipe? I assume it would replace the yeast and some of the water?
Thanks
Shawn Groff —
Simplied the recipe. Let it rise in a greased dutch oven. Once you let it rise for your preferred time simple place it in a hot oven. Best practice is too crisscross 2 large sheets of parchment paper in the dutch oven before adding your wet dough. No sticking this way
Kat Villa —
I’ve tried 3 or 4 recipes so far and this one is the best one yet. Other recipes have produced dense doughy breads, but this one has come out airy and soft on the inside with great crust on the outside. Perfect for toast, even a quick sandwich. Its aroma is wonderful so yummy and delicious with butter and jam! Thank you!
Zoe Rain —
Could you use whey instead of water for this recipe?
Dev —
I didn’t have time to bake the dough so I put it in the freezer after it rose overnight. How do I proceed from here?
Carol —
hy do you use less water in the quicker method? My dough seemed way too dry with only 1 1/3 cup of water.
Jaz —
Just made this Bread. It was delicious and was gone within minutes. My bread was dense inside. Is there a way to make it so there are air pockets and less denser.
I don’t know if this has anything to do with bread inside being dense…but my bread didn’t get to cool for proper 30 minutes. My family was too impatient. We loved it but would like the next time to have some air pockets. BTW I made the 2 hour version.
Look forward to your tips.
Sierra —
I made the overnight version and it is fantastic! Followed the directions and proofed for 12 hours. I don’t have a dutch oven, so I put a loaf pan in the oven while it was preheating. Just before I put the bread in, I poured boiling water into the loaf pan to create steam and I did get a fantastic crust.
Since my bread wasn’t covered, I baked for the initial 30 minutes, then removed the loaf pan and baked for another 10. Half of the loaf is already gone!
Lisa —
I absolutely love this recipe! I’ve made the bread both ways (overnight vs 2 hours) and they both come out amazing each time. So easy and so flavorful! I always get rave reviews when making this delicious loaf of bread.
Ginger —
Is the slow rise recipe better than the one that’s faster rising? Thanks.
Tina B —
2nd time I’m making this this week! I’ve done the fast version each time as I made a pot of soup and wanted some bread to go with it. This is delicious and so easy! For someone with carpal tunnel to be able to make fresh bread without kneading is a game changer!
Claire —
I’ve used a couple of no-knead recipes without a problem in my Colordo kitchen, but this is the first that didn’t work. Dough was very dry from the get-go — never came together and it didn’t rise properly after about 14 hours. Not recommended for high altitude baking.
This is my family’s favorite bread, I’ve made it at least 50 times! Sometimes I double the recipe and make two loaves. I was wondering if anyone has tried shaping it into a sandwich loaf?
yes, I baked in loaf pans, not preheated , and turned out great, check bread temp to 190*-200*. softer bottom and side crust, making it great for a sandwich
Micro-bakery owner here- I have and it’s so yummy! Follow the instructions but instead of a Dutch oven place the bread in a bread pan and then we you are ready to bake the bread, put another bread pan on top (like a lid) and bake as directed.
I recently tried both methods for this and although I got a better result with the long proof, my dough never had a good rise to double the size. I’m assuming this is because the active dry yeast wasn’t bloomed first with warm water and instead was mixed directly into the dry ingredients? But I see most people in the comment section had success doing it that way so I’m a bit confused as I’ve always been taught active dry yeast had to be bloomed first. I did see a few comments about not getting a good rise so I don’t think I’m alone. Will try again this week with blooming the yeast first. Otherwise, I love this recipe as its so quick and easy. I’m used to making sourdough loaves so love the convenience of this! Hoping it works :)
Thank you, this recipe was a great success (both overnight and quick versions with some seeds added). I followed the recipe but used an Emile Henry ceramic pot and it worked perfectly.
Hi I am making the over night no knead bread. I left it for 16 hours. Roses very well but very wet. I left it in my bowl and used a fork to fold it over and over adding fits of flour. I mean LOTS! It is still not keeping its shape. It passes the finger test tho. It is resting now but it has spread out. I am afraid I’ll get a flat loaf! 😭
I just finished making my first loaf of your bread. Yes, it was very good, but I have some observations that I hope someone can answer. When I mixed the flour,yeast,salt and flour it didn’t look “shaggy”. It looked like a wet paste. Then when it was time to shape the dough I had a difficult time getting it to take the shape of a round dough because it was so wet. Any suggestions??
This has become my “go to” bread for simplicity and taste. It’s also great to share when I’m providing someone with a meal.
Made this no knead bread for the first time turned out amazing. Looking forward what other recipes u have..
So I made this bread, but left it he dough sitting for 48 hours at room temperature, then baked in a Dutch oven as directed up to the time to remove the lid. Once I removed the lid I baked for an additional 10 minutes/ internal temperature of 210 degrees F and it turned out beautiful!
I only have a stainless steel Dutch oven – can I use that?
I think this is my fourth time making this recipe, and I just want to thank you so much for posting it. I’ve been trying for YEARS to find the *perfect* bread recipe, and this is it. It makes my bread taste like I bought it. My only changes are adding my sourdough discard, and subbing a bit of wheat flour. Thank you thank you thank you ❤️
How much of each ingredient?!
Great overnight recipe!
I’ve tried a few easy bread recipes, trying to find what works (light, airy, good flavor). This one is it! I did the 2-hour method. I will make this again and again. I can’t wait to share it with family. Thank you!
Delicious, easy, impressive.
Everyone loved it!
This is the ABSOLUTE BEST quick no knead bread of all the recipes that I have tried. The wet dough is scary but gosh it turned out so yummy! Thanks!
Can I do this in a non Dutch Oven kind of baking container? I’m not allowed to lift anything that heavy for what seems like forever.
Can confirm this recipe absolutely works with bread flour. I messed up and let the autolyse ferment for almost a full 24 hours. I figured I’d give it a shot and baked the dough anyways, a little gentler at 425 Fahrenheit. The extra long ferment turned my loaf into sourdough, it’s amazing. Thanks for the recipe!
I was really worried about making my own bread as I have zero experience, but this was SO easy and delicious. I def had sticky kind of shapeless dough, but somehow it came out great! A bit flat, but great air bubbles and so soft and tasty inside. LOVE.
I just decided it’s time for me to pay tribute. I have probably made 30 or more of your artesian loafs. They are such a go-to with “so little” trouble. EVERYONE! loves them and have “NEVER” had a complaint or hint thereof. lol. It is so easy, I can do it on the way to bed; sort of. You are at the top of my bread list . ( old school and make “most of my bread”
Best No Knead Bread ever! I’ve made this bread no less than 10 times now and every time it turns out so well! I love all the different seasonings whether sweet or savory I get to customize.
It wasn’t a very big loaf. Maybe I made it too tight when I shaped it.
What can I use if I don’t have plastic wrap or bees wrap?
YUM! My dough came out a little wet but still came out delicious!! Used instant yeast since that’s all I had and followed your instructions on that. Used kosher salt instead of fine! Only changes I made!
I’ve used a soaking wet, then wrung out kitchen tea towel over the bowl for a shorter rise. It lets in O2 somewhat, so that is why you wet it so it does not form a dried crust and continues to rise. I’ve really messed up bread making by over-proofing and under-proofing, so try to follow the recipe’s suggested rise time. I’ve made this and similar no-knead and no-knead gluten free bread with generally good results.
This bread recipe is life changing. Have made it so many times and gift it for family members. It’s ridiculously easy and approachable for novice bakers. I’m a busy full time working mama with 2 kids under 4 and I bake a loaf 1-2 times a week. Make it asap!
Easy recipe. I need a bigger Dutch oven. We love all of your recipes so far. My husband does the Asian ones.
Dang, Ali, I always learn something here! I’ve made lots of no-knead bread but I’ve always just dumped the sticky ball into the steaming hot Dutch oven — mishaps galore. It never occurred to me to try a parchment sling! I’m going home tonight and trying this. Thanks!! Chiefs Royals!
I haven’t even sliced this bread yet, but it is soooo pretty! It was also very easy to make as I used the instant yeast method. My husband and I will indulge with potato soup later this evening. I’m absolutely positive the bread will taste as good as it looks! Thanks for a great recipe!
I’ve been making bread for a very long time. I always grind my own wheat berries and usually make 100% whole wheat sourdough bread. Yesterday, I was late feeding my sourdough starter and this recipe landed in my mailbox. Other than commercial yeast, the recipe is pretty similar so I thought I’d give it a try. I used 50% AP flour and 50% organic home milled Hard White Spring Wheat berries. I decided to shape the dough as I do for sourdough bread. Wow! Zero effort, fantastic oven spring, and soooo very delicious! Thanks for this great recipe!
So easy and just so YUM! Directions were spot on. Will definitely be making again. Made the overnight version. May try some variations. Wondering….the variations are all savory. What about adding cinnamon and raisins?
Your recipe is by far the best. Your presentation explains everything perfectly!
I’m thrilled to having found you on the web.
What about that circle that allows one to follow recipe without loosing it. A big help
Many thanks,
Marlene D
Five star
Marlene
Could this be made into small individual rolls?
Super easy recipe and this week at Aldi, they had French Ovens and also Bread Ovens for $26. Super cheap to have one when you want to make bread.
Great easy recipe. This makes a small loaf of artisan bread. The crust is well developed and the inside is nice and soft, with a little density. I’ve used both the overnight proof and the 2 hour version and both are terrific! As it cools you can hear the bread cracking, a great sign. The only change to the recipe was using 1 tsp of regular salt as I didn’t have sea salt.
At this point, I am pretty experienced with my bread making, however, I return to this recipe time and time again. It’s so simple and always comes out delicious. I have the recipe memorized at this point. LOL I did buy a bread sling, so I don’t have to use parchment paper any more, so easy.
I’ve made this bread and the dough was very, very wet and I weighed all of the ingredients. The bread was sort of on the flatter side probably due to the wet dough but it tasted really good and the bread was very soft and chewy. Super easy!
Fantastic bread!
24 hr ferment (couldn’t bake it sooner) five hours on the counter initially, overnight in the fridge and three hours on the counter before baking.
Baked on parchment paper lined cookie sheet with an oven proof mixing bowl as a lid for thirty minutes, without bowl/lid for 25min. Crackly crust (a tad hard at the bottom as someone else mentioned), soft, full of gorgeous holes, and incredible complex sourdough flavor.
Can i use sourdough starter in this recipe? I assume it would replace the yeast and some of the water?
Thanks
Simplied the recipe. Let it rise in a greased dutch oven. Once you let it rise for your preferred time simple place it in a hot oven. Best practice is too crisscross 2 large sheets of parchment paper in the dutch oven before adding your wet dough. No sticking this way
I’ve tried 3 or 4 recipes so far and this one is the best one yet. Other recipes have produced dense doughy breads, but this one has come out airy and soft on the inside with great crust on the outside. Perfect for toast, even a quick sandwich. Its aroma is wonderful so yummy and delicious with butter and jam! Thank you!
Could you use whey instead of water for this recipe?
I didn’t have time to bake the dough so I put it in the freezer after it rose overnight. How do I proceed from here?
hy do you use less water in the quicker method? My dough seemed way too dry with only 1 1/3 cup of water.
Just made this Bread. It was delicious and was gone within minutes. My bread was dense inside. Is there a way to make it so there are air pockets and less denser.
I don’t know if this has anything to do with bread inside being dense…but my bread didn’t get to cool for proper 30 minutes. My family was too impatient. We loved it but would like the next time to have some air pockets. BTW I made the 2 hour version.
Look forward to your tips.
I made the overnight version and it is fantastic! Followed the directions and proofed for 12 hours. I don’t have a dutch oven, so I put a loaf pan in the oven while it was preheating. Just before I put the bread in, I poured boiling water into the loaf pan to create steam and I did get a fantastic crust.
Since my bread wasn’t covered, I baked for the initial 30 minutes, then removed the loaf pan and baked for another 10. Half of the loaf is already gone!
I absolutely love this recipe! I’ve made the bread both ways (overnight vs 2 hours) and they both come out amazing each time. So easy and so flavorful! I always get rave reviews when making this delicious loaf of bread.
Is the slow rise recipe better than the one that’s faster rising? Thanks.
2nd time I’m making this this week! I’ve done the fast version each time as I made a pot of soup and wanted some bread to go with it. This is delicious and so easy! For someone with carpal tunnel to be able to make fresh bread without kneading is a game changer!
I’ve used a couple of no-knead recipes without a problem in my Colordo kitchen, but this is the first that didn’t work. Dough was very dry from the get-go — never came together and it didn’t rise properly after about 14 hours. Not recommended for high altitude baking.
excellent – great guidance and video! thank you