Name: Best No Knead Bread
Prep time: 5 min
Cook time: 45 min
Total time: 830 min
Ingredients: 3 cups all-purpose flour; 1½ tsp salt; ½ tsp yeast; 1½ cups warm water

Introduction

Best No Knead Bread is everything homemade bread should be: deeply golden and crackly on the outside, soft and airy on the inside, with a rustic artisan look that feels bakery-level impressive. This foolproof method relies on time instead of kneading, allowing a slow fermentation to develop incredible flavor and structure with almost no effort. With just four basic ingredients and minimal hands-on work, this no-knead bread recipe produces a chewy crumb, blistered crust, and rich wheat flavor that rivals professional loaves. If you’ve ever been intimidated by bread baking, this is the recipe that changes everything.

Why you’ll love this recipe

No kneading, no mixer, no stress
Only 4 pantry ingredients
Long fermentation = better flavor
Crispy artisan-style crust at home
Perfect for beginners and pros alike

Ingredients (1 round loaf)

3 cups (390 g) all-purpose flour
1½ tsp salt
½ tsp instant or active dry yeast
1½ cups (360 ml) warm water (about 100–105°F)

Optional additions

1–2 tbsp olive oil (slightly softer crumb)
Herbs, garlic, seeds, or olives

Essential Tools and Equipment

Large mixing bowl
Wooden spoon or spatula
Plastic wrap or towel
Dutch oven with lid (5–6 quart)
Parchment paper

Step-by-step process (detailed)

1. Mix the dough

In a large bowl, combine flour, salt, and yeast. Stir to distribute evenly. Pour in warm water and mix with a spoon or spatula until no dry flour remains. The dough will look shaggy, sticky, and rough—this is exactly right.

2. First rise (long fermentation)

Cover the bowl tightly with plastic wrap or a lid. Let the dough rest at room temperature for 12–18 hours. During this time, the dough will double in size, develop bubbles on the surface, and smell lightly yeasty and fermented. The long rest replaces kneading by building gluten naturally.

3. Shape gently

Lightly flour your work surface and hands. Turn the dough out and gently fold it over itself once or twice. Do not punch it down. Shape loosely into a round. The dough should remain soft and slightly sticky.

4. Second rest

Place the dough seam-side down on parchment paper. Cover with a towel and let rest 30–45 minutes. It will puff slightly but not double.

5. Preheat the oven and pot

While the dough rests, place a Dutch oven with its lid inside the oven. Preheat to 450°F (230°C) for at least 30 minutes. The pot must be screaming hot to create steam for crust development.

6. Bake covered (steam phase)

Carefully remove the hot Dutch oven. Lift the dough using the parchment and place it inside. Cover with the lid immediately. Bake 30 minutes. This traps steam, allowing maximum oven spring.

7. Bake uncovered (crust phase)

Remove the lid and bake an additional 10–15 minutes, until the crust is deep golden brown with blistered cracks. The loaf should sound hollow when tapped.

8. Cool completely

Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing. Cutting too early will compress the crumb, making it gummy.

Mistakes to avoid

Adding extra flour leads to dense bread
Shortening fermentation — weak flavor and crumb
Skipping the hot Dutch oven — pale crust
Cutting while hot — gummy interior
Using cold water — slows yeast activity

Variations of Best No-Knead Bread

Garlic Herb — add minced garlic and dried herbs
Whole Wheat — replace 1 cup of flour with whole wheat flour
Seeded — add sesame, sunflower, or flax seeds
Olive No Knead Bread — fold in chopped olives
Overnight Refrigerator Rise — ferment 24 hours cold for deeper flavor

Tips for storage & make-ahead

Store cut-side down at room temperature up to 2 days
Wrap tightly and freeze up to 3 months
Refresh crust by reheating at 375°F for 8–10 minutes
Dough can ferment up to 24 hours for a stronger flavor

Frequently Asked Questions

Do I need a Dutch oven?
It’s strongly recommended, but a covered oven-safe pot works too.

Active dry or instant yeast?
Either works; no blooming required.

Why is my dough so wet?
High hydration creates airy crumb and open holes.

Can I double the recipe?
Yes, but bake as two separate loaves for best results.

Conclusion

Best No Knead Bread proves that incredible homemade bread doesn’t require kneading, special skills, or fancy equipment—just patience and heat. With its crisp artisan crust, chewy open crumb, and deep fermented flavor, this loaf delivers bakery-quality results using the simplest possible method. Once you bake it, this no-knead bread recipe becomes a permanent staple in your kitchen routine.