So you’ve probably seen a recipe or two very similar to this before. Everyone loves warm, homemade bread, but who wants to spend 15 minutes kneading it? I definitely do not. I’d seen recipes for no knead bread a million times, but I always just figured kneading was a necessary part of the process. Why else would I have been doing it for so long? Well, apparently, I had been doing it for so long because I enjoyed torturing myself. This bread recipe is so simple and low maintenance; I couldn’t believe it actually produced a delicious loaf of rustic, crusty bread!
The only bummer about this recipe is that you have to let the dough rise for at least 12 hours. But, personally, I’d much rather plan ahead and let it rise for 12 hours than spend 15 minutes kneading it. Honestly, that 15 minutes of kneading feels like 12 hours anyway.
You’ll need some sort of dutch oven or casserole for the baking part of this recipe. If you don’t have a dutch oven, I definitely recommend buying one. I held out for so long, but it’s one of my favorite cooking tools now (as you might be able to tell from how often you see it in the photos).
The other great part about this bread recipe is its flexibility. Throw in some cheese, roasted garlic, or rosemary and olive oil for a twist on your homemade bread. I’m sure I’ll be posting variations here soon enough.
No Knead Bread
- 3 cups bread flour (use high quality flour here — it really does make a difference. I use King Arthur bread flour).
- 1/4 tsp. instant or bread machine yeast
- 1.25 tsp salt
- 1 3/4 c water
- Combine bread flour, yeast, and salt in a large mixing bowl. Add water and stir until the mixture forms a shaggy ball. There should be no excess flour in the bowl. If you’re still seeing excess flour, add water one tablespoon at a time and stir until well combined. The dough should be sticky.
- Cover loosely and let dough rise at room temperature for 12-24 hours. When you come back after 12 hours, it should be a bubbly mess about twice the size of the original dough.
- Turn dough out onto a floured surface. Turn over once or twice until you form a nicer looking ball.
- Place a sheet of parchment paper in another bowl. Flour the parchment paper to prevent sticking and add dough, seam side down, to the parchment papered bowl. Let sit another 2 hours. (I know adding flour to parchment paper seems redundant, but I didn’t the first time and the dough was completely stuck to the parchment paper after 2 hours).
- Once bread has been sitting for about an hour and a half, preheat your oven to 450 degrees. Place a large dutch oven in the oven to preheat.
- Once the oven and dutch oven are hot, carefully remove the dutch oven from the oven. Carefully flip your dough into the dutch oven. Don’t worry if it’s not perfect. Non-perfect flips will just result in a beautiful, rustic looking loaf.
- Return the dutch oven to the oven and cook, covered, for 20 minutes.
- Remove lid and continue cooking for 15 minutes.
- Remove from oven and allow bread to cool. Enjoy warm with a small pat of butter.