No-Knead Bread

Ingredients

• 2 cups all-purpose flour
• 1 cup bread flour
• 1 1/2 tsp kosher salt
• 1/2 tsp instant yeast
• 1 3/4 cups warm water (about 110 F)
• 1 tbsp honey

Make and Proof the Dough

In a large mixing bowl, whisk together the all-purpose flour, bread flour, kosher salt, and instant yeast.

In a small bowl, stir the honey into the warm water until it dissolves.

Pour the honey water into the flour mixture and stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour is visible.

Cover the bowl and let the dough rise at room temperature for ~12-18 hours. The dough is ready when it’s very bubbly and has more than doubled in size.

Shape the Dough

Generously flour a work surface and scrape the sticky dough out of the bowl.

Sprinkle the top of the dough with a little more flour and gently fold it over on itself a couple of times to form a rough ball.

Place the dough on a large piece of parchment paper and let it rest for ~30 minutes.

Bake the Bread

While the dough is resting, place a Dutch oven with the lid on in your oven and preheat to 450 F.

Once the oven is hot, carefully remove the Dutch oven.

Lift the parchment paper with the dough on it and carefully lower it into the hot pot.

Cover the pot and return it to the oven. Bake for ~30 minutes.

After 30 minutes, remove the lid and continue to bake for another ~15-20 minutes, until the crust is a deep golden brown.

Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing.

No-Knead Bread

This bread is all about letting time do the work for you. The dough is very wet and sticky, and instead of kneading, it develops its structure through a long, slow fermentation. Baking it in a preheated Dutch oven is the key to creating a thick, crackly, artisan-style crust while keeping the inside soft and full of irregular holes.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time20 hours hrs 25 minutes mins

Print Pin Email

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup bread flour
• ▢ 1 1/2 tsp kosher salt
• ▢ 1/2 tsp instant yeast
• ▢ 1 3/4 cups warm water about 110 F
• ▢ 1 tbsp honey

Cook ModePrevent your screen from going dark

Instructions

• Whisk together flours, salt, and yeast in large bowl.
• Dissolve honey in warm water.
• Mix water into flour until shaggy dough forms with no dry spots.
• Cover and let rise 12-18 hours until very bubbly and doubled.
• Turn dough onto floured surface, fold a few times to form rough ball.
• Transfer to parchment paper, rest 30 minutes.
• Place Dutch oven in oven, preheat to 450°F.
• Lower dough with parchment into hot Dutch oven.
• Bake covered 30 minutes.
• Remove lid, bake 15-20 minutes until deep golden brown.
• Cool completely on wire rack before slicing.

Notes

Dough will be very sticky – use plenty of flour when handling. Bread is done when internal temperature reaches 190°F.

Like this recipe? Rate & comment below!