No-knead Bread

28 reviews, 4.5 star(s). 89% would make again

Ready in 20 hours

From Mark Bittman, New York Times, THE MINIMALIST, November 8, 2006.


3 cups All purpose flour; (or bread flour), more for dusting
1/4 teaspoon Instant yeast
1 1/4 teaspoons Salt
Cornmeal; (or wheat bran), as needed
1 5/8 cups Water

Original recipe makes 1



1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Carefully shake pan (it's hot) once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.


Yield: One 1 1/2-pound loaf.

Verified by stevemur
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Crispy exterior & soft on the inside.


Wheat bread in cocotte by chez.katiel

wheat bread in crockpot by chez.katiel (same dough)

See 8 more photos
Calories Per Serving: 1484 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Love this!
sweetnhot 3y ago

cmv013 3y ago

Outstanding! Reliably delicious bread. Tip: substitute room temp beer for 1/2 of the H20 and rye flour for 1/2 of the rx'd.
JohnSpear 3y ago

Loved this bread and the fact I could throw it together and let it do it's thing. Only thing I will change the next time I make this is I will not be baking it in a dutch oven. i'm also going to try adding some variations as I feel this is a definite go to recipe
cateagosta 3y ago

I had made this in my bakering in california and nothing turnedd out as awful as this sorry just trying too help you.
sharaarnold 3y ago

I want to try this bread, but i am wondering, What does the cotton towel do, do I really need to cover with towels?
Mjlc 3y ago

I have been making this bread for over a year now and LOVE it. You can make so many variations--almost impossible to ruin! I have always, however, baked it on a heavy cookie sheet with parchment and corn meal--never in a Dutch oven. Recently I have changed the shape from round to oblong and find that it slices much easier.
JackieJR 5y ago

Absolutely wonderful, and easy to make! I have made this bread several times and it has turned out wonderfully every time. It's a delicious bread recipe that my family loves!
shilohann 5y ago

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