Simple Homemade No-Knead Bread

An overnight no-knead bread with a deeply golden crust and a soft, chewy center. Stir the dough by hand, let it rise, and bake it in a covered Dutch oven.

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Course: Bread

Cuisine: American

Keyword: Dutch oven bread, no-knead yeast bread, overnight bread, simple homemade no-knead bread

Calories: 137kcal

Equipment

Large mixing bowl
wooden spoon
Dutch oven with lid Use cookware rated for 450°F and suitable for empty preheating.
Parchment Paper Use parchment rated for 450°F.
Sharp knife or bread lame
Oven mitts
Wire cooling rack

Ingredients

3 cups all-purpose flour or bread flour (375 g)
1½ cups lukewarm water (360 ml)
1 teaspoon salt
½ teaspoon instant yeast
1 teaspoon sugar, optional

Instructions

In a large bowl, stir together the flour, salt, instant yeast, and sugar, if using.
Pour in the lukewarm water and stir with a wooden spoon until a sticky, shaggy dough forms and no dry flour remains. Skip kneading.
Cover the bowl with plastic wrap or a clean kitchen towel. Leave it at room temperature for 8–12 hours, until roughly doubled and bubbly.
Scrape the dough onto a lightly floured surface. Gently fold the edges toward the center a few times to form a loose round, taking care to preserve the air in the dough.
Place the dough seam-side down on parchment paper rated for 450°F. Cover loosely and rest for 30–45 minutes.
During the shaped rest, put the covered Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Use oven mitts to set the hot pot on a heatproof surface. Lift the dough by the parchment, lower it into the pot, and score the top with a sharp knife or bread lame.
Replace the lid and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, until the crust turns deeply golden brown.
Transfer the loaf to a wire rack, remove the parchment, and let the bread cool for at least 1 hour before slicing.

Notes

Makes 1 loaf, or 8–10 slices. Active prep takes 10 minutes. Allow 8–12 hours for the first rise, 30–45 minutes for the shaped rest, 40–45 minutes for baking, and at least 1 hour for cooling. Preheat the Dutch oven during the shaped rest. Use parchment and cookware rated for 450°F. Nutrition is estimated per slice based on 10 slices, all-purpose flour, table salt, and no optional sugar.

Nutrition