Go Back
Homemade No-Knead Bread Recipe photo

No-Knead Bread Recipe

This No-Knead Bread is an effortless delight! With just a few ingredients, enjoy a crusty, golden loaf perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1.5 cups warm water (about 100°F, not hot)
  • 0.5 tablespoon sea salt
  • 2.25 teaspoons active dry yeast (7 grams or 1 packet)
  • 3.25 cups all-purpose flour (or bread flour), plus extra for dusting
  • 2 tablespoons cornmeal (or more flour for dusting)

Equipment

  • Mixing bowl
  • Wooden Spoon or Dough Scraper
  • Plastic Wrap or Towel
  • Cast Iron Dutch Oven
  • Cooling rack

Method
 

Stepwise Method:
  1. In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes, until it becomes frothy.
  2. Once the yeast is activated, add the sea salt and stir to combine. Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.
  3. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for at least 12 hours, or overnight.
  4. After the first rise, dust your work surface with flour and gently scrape the dough out of the bowl. With floured hands, fold the dough over itself a few times to shape it into a ball.
  5. Place the shaped dough on a piece of parchment paper sprinkled with cornmeal. Cover it with a towel and let it rise for another 1-2 hours.
  6. About 30 minutes before the dough is done rising, preheat your oven to 450°F. Place your cast iron Dutch oven inside to heat up.
  7. Once the oven is hot, carefully remove the Dutch oven. Lift the parchment paper with the dough and place it inside the pot. Cover with the lid and bake for 30 minutes.
  8. After 30 minutes, remove the lid and bake for an additional 15-20 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
  9. Carefully transfer the bread to a cooling rack and let it cool completely before slicing.

Notes

  • Allow the dough to ferment for the best flavor and structure.
  • Experiment with different types of flour for unique flavors.
  • Add a cup of water to the oven for a crustier loaf.