There’s something quietly satisfying about pulling a freshly baked loaf of bread from the oven—especially when you didn’t have to do much more than mix a few ingredients and wait. This no-knead bread recipe captures that magic, offering a crusty, rustic loaf that feels like a labor of love but really isn’t.
One evening, I tossed the dough together just before dinner, feeling a bit distracted by a never-ending stream of emails and the usual evening chaos. The dough was shaggy and loose, sticking a little to my fingers as I stirred—nothing like the smooth, elastic dough I’ve wrestled with before. I covered it and left it on the counter, half wondering if it would even rise properly. The next day, the kitchen was filled with the warm, yeasty scent that somehow makes everything feel cozier. When the loaf came out of the oven, golden and crackling, it was a reminder that sometimes the best things happen when you step back and let time do the work.
Why You’ll Love It:
- Hands-off approach means you can fit baking into a busy schedule without stress.
- The crusty exterior and soft crumb bring bakery quality home with minimal effort.
- It’s simple — and that’s kind of the point. No fancy techniques or special equipment needed.
- The long rise time helps develop flavor naturally, so the taste is surprisingly complex.
- Just one loaf at a time, so it’s perfect for small households or when you want fresh bread without leftovers.
If you’re worried about timing, don’t stress too much. The dough is forgiving, and you can adjust the resting time slightly to fit your rhythm.
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No-Knead Bread
- Total Time: 16 hours
- Yield: 1 loaf 1x
Description
A simple and effortless no-knead bread recipe from The New York Times that yields a crusty, artisan-style loaf with minimal hands-on time.
Ingredients
3 cups (360 grams) all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 1/2 cups (360 ml) warm water
Instructions
In a large mixing bowl, combine the flour, instant yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms and all the flour is absorbed.
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a work surface and place the dough on it. Sprinkle the dough with a little flour and fold it over on itself once or twice to shape it into a rough ball.
Cover the dough loosely with plastic wrap and let it rest for 15 minutes.
Using a kitchen towel, dust a cotton towel with flour and place the dough seam side down on the towel. Fold the towel over the dough and let it rise for 1 to 2 hours, until it has nearly doubled in size.
About 30 minutes before the dough is ready, place a heavy covered pot (such as a Dutch oven) in the oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Lift the dough with the towel and gently place it into the pot, seam side up.
Cover the pot with its lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the bread is deep golden brown and crusty.
Remove the bread from the pot and let it cool on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: You don’t need anything fancy here—just a heavy pot or Dutch oven that can go from stovetop to oven without fuss. I usually serve this bread simply with butter or olive oil and a sprinkle of sea salt; it’s the kind of loaf that shines with just a little accompaniment. Sometimes I try adding herbs or a handful of seeds into the dough, though I haven’t tested these variations extensively — they usually turn out okay but can change the texture a bit. If you like a softer crust, you can reduce the baking time by a few minutes, but then you lose some of that crackly charm.
FAQ
Can I use whole wheat flour? You can, but it will change the texture and rise time, so expect a denser loaf. What if I forget it for longer than 18 hours? The dough might get a bit more sour and bubbly, but it’s often still good to bake. Can I freeze the bread? Definitely—slice it first and toast directly from frozen for the best results.
Give this no-knead bread a try when you want something that feels special but fits into your life with ease. You might just find yourself baking it more often than you thought.