The wonders of this no-knead bread recipe are endless. Today, I bake it without a Dutch oven, and yet, it has the lovely crust on the outside while still soft and airy on the inside. Just 5 minutes to prep and 4 hours to rise this bread is a winner every single time.
Table of Content
No-knead bread has become the recent trend for making homemade bread. This artisan bread method was made famous by Jim Lahey, owner of Sullivan Street Bakery in New York. It’s wildly popular with almost everybody from novice to seasoned bakers and for good reason.
Why this bread recipe
- This bread is perfect for anyone that loves bread but does not want to knead it.
- If you have never made bread before, this is an easy bread to learn.
- The dough is soft, wet, and sticky, and yet that is what gives this bread it's wonderful outside crust and soft airy inside.
- You don't need a stand mixer to knead this dough just a bowl and a wooden spoon does the job very well.
- The cast iron does a great job of giving the bread a hard crust but if you don't have a cast-iron pot you can use a 2 x 8-inch cake pan as I have or use a pyrex bowl, enamel, or ceramic bowl work too.
- While we do not knead the dough it's slow proofing of 4 hours compared to the usual hour is what helps develop the gluten as well as flavor in this bread. The longer you leave it to proof the more flavorful the dough becomes. You can leave it in the fridge for up to 24 hours.
- The process for this bread is simple and easy too.
- Prepare the dough - 5 minutes
- Place in the fridge for 4 to 6 hours
- Bake - 45 minutes
Ingredients and substitutes
- Flour - You can use either bread flour or all-purpose flour. Bread flour will give the bread a chewier texture.
- Water - It is very important to use warm water, not cold or hot water. The cold water will not revive the yeast and hot water will kill the yeast.
- Instant dry yeast – I like to use instant yeast because I’ve always had great success with it. If you have to use the same amount of active dry yeast or 15 grams of fresh baker's yeast
- Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade dinner rolls sweet. The sugar and fat in the recipe are there to feed the yeast.
- Olive oil - A good source of food for the yeast and adds a nice flavor as well.
No-knead bread without a dutch oven
- Dry ingredients - In a large bowl, combine flour and salt – and set aside.
- Wet ingredients - In a measuring cup or medium bowl – measure the warm water, and add olive oil, sugar, and yeast. Combine well.
- Dry to wet - Add the yeast mixture to the flour mixture. Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.
Pro tip - This is a very wet dough, so don’t try touching it with your hand. - Rise - Cover with a clean cotton towel or plastic wrap. Let on the countertop at warm room temperature for an hour. Then place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
- Shape - Remove the dough from the fridge. Dust your work surface with enough flour to prevent sticking. Turn the dough onto the floured work surface. It is best to use a bench scraper or spatula.
Pro tip - The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets. - Divide the dough into two with a bench scraper (this makes two loaves). Gently use your hands to bring each portion together into a ball (see video). Do the same with both loaves
- Proof - Dust two 8-inch round baking pans with flour. Place dough into each baking pan seam side down. Shake the pan to help the dough center. Sprinkle some dry flour on top. Cover the bowl and let proof for 30 minutes alternatively, you can place the dough on parchment paper to move from the work surface to the pan. Also, you can also use a pyrex, enamel or ceramic pot
- Preheat oven to 400°F/ 200°C / Gas Mark 6 for at least half-hour (30 minutes) before baking.
- Score - Using a blade, or sharp knife slash the proofed bread on top (see video) (this will help release steam from the bread)
- Bake - Place the bread pans in the hot oven on the middle shelf. Place a bowl or tray of water on the bottom of the oven. Bake for about 35 minutes until lightly golden on the top.
Pro tip - water will create steam which will give us a nice crust on the top - Cool - Remove the bread from the oven and take it out of the pan. Place the bread on a wire rack – this will prevent the bread from getting soggy on the bottom with the steam. Let cool for at least 20 minutes before you cut it into the bread.
- Enjoy!
The secret to baking this no-knead bread?
There are three things you must make sure you do get the desired outcome for this bread.
- Proof the bread for 30 minutes after shaping it. This makes light and airy bread.
- Place a bowl or tray of hot water at the bottom of the oven. This creates steam which in turn gives us a wonderful top crust.
- Don't overbake the bread. This dough is not dense but light and airy which means it will get done faster than other no-knead bread. Once you see a nice light golden color - remove it. Tap the bottom, if you hear a hollow sound. it's done.
Variations
- Whole wheat bread - you can substitute 1 ½ cup bread flour with whole wheat flour.
- No knead cheese bread - add 2 cups of grated cheese such as cheddar, gouda, emantle, or similar to the dry flour.
- Wheat bran - you can coat the top of the bread with wheat bran if you substitute some of the flour with whole wheat flour.
- Herbed no-knead bread - add 2 tablespoons of herbs such as dried rosemary, thyme, and oregano to the flour.
- Garlic flavored bread - add up to ½ cup roasted garlic to the flour then generously brush with butter or olive oil once baked.
Tips for Success
- This dough is a high-hydration bread, which means it has to be soft, wet, and sticky. Don't add more flour.
- Use warm water - not hot, not cold. The cold water will not revive the yeast, hot water will kill the yeast. Read here - baking with yeast - beginner's guide.
- Do not try to knead it. Because it has too much water, trying to knead it will be not just difficult but also not worth the effort.
- Don't make haste with the proofing. We use less yeast in this bread so the proofing is slow. But it also helps develop flavor and structure.
- When baking, the top of the bread will have a burst effect because steam trying to escape. If you do not like the burst effect you can score the bread on top before baking. Mark an X or just two slashes. This will direct steam to come out from those designated vents you created.
- Your bread is done when the bottom of the loaf sounds hollow or the internal temperature of the dough reads 210F on an instant-read thermometer.
- Take the bread out of the tray as soon as it is out of the oven. This will prevent the bread from getting soggy on the bottom.
- Do not cut the bread at least 20 minutes after it is out of the oven. This will prevent moisture in the form of steam from escaping from the bread resulting in dry bread.
- Do not cover or wrap the bread while it is warm. The steam will soften the crust.
- Do not store bread in the fridge as it will dry. Leave it on the counter at room temperature for 2 to 3 days. This is a great bread to freeze and yet freeze slices instead of the whole bread.
- If you have a Dutch oven, use it. This bread gives a wonderful crust when baked in a Dutch oven (See this video).
Troubleshooting
- My bread sunk to the bottom?
The pan in the oven must be very hot, which is why I asked you to let it heat for a minimum of 30 minutes. - Why is my dough is too dense?
The dough needs to be soft, wet, and sticky. The low yeast, high water content and slow rise help gluten development. If you add too much flour the dough will be dense. - Why did my dough not rise after 6 hours?
You must use warm water or room-temperature water. Warm water will revive the yeast, while hot water will kill the yeast and the dough will not rise. If the water was the correct temperature then check the yeast, perhaps the yeast is past its expiration date.
More no-knead bread
How long will this bread keep?
This no-knead bread will keep at room temperature for 2 to 3 days. Once cut, make sure to wrap the cut side of the bread well to prevent drying out.
Can I freeze this bread?
Absolutely. I cut the bread into slices. Place it into a re-usable silicone storage bag in the freeze. When I need it, I just thaw slices in the microwave for 15 to 30 seconds.
Can I use bread flour for this no-knead dough?
You can use bread flour. Personally, I prefer the texture of the dough with all-purpose flour. Bread flour does give a softer, chewier bread with a tough crust.
Do I need a Dutch oven for the no-knead bread?
The Dutch oven gives a wonderful crust and rises to the bread. I shared that recipe with you previously. You can also bake it open on a baking tray but the bread will spread more. The cake pan gives a better shape. You can of course, also use a loaf pan as I have done previously in my no-knead sandwich bread. The texture and crumb of all these bread will be completely different from each other but still delicious.
Can I let the dough rise longer than 8 hours?
Yes, you can let the dough rise up to 24 hours.
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Printable Recipe
No-Knead Bread without Dutch Oven
Print Pin Rate Share by Email Share on FB Save GrowCalories: 129kcal
Adjust Servings Here: 2 loaves
Description
The wonders of this no-knead bread recipe are endless. Today, I bake it without a Dutch oven, and yet, it has the lovely crust on the outside while still soft and airy on the inside. Just 5 minutes to prep and 4 hours to rise this bread is a winner every single time
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 cups (500 g) All-purpose flour
- 1 ½ teaspoon (7 g) Salt
- 1 teaspoon (3 g) Instant dry yeast
- 2 cup (470 ml) Water warm ((110F) )
- 1 tablespoon (15 g) Olive oil
- 1 tablespoon (15 g) Sugar
Instructions
- Dry ingredients - In a large bowl, combine flour and salt – and set aside.
- Wet ingredients - In a measuring cup or medium bowl – measure the warm water, add olive oil, sugar, and yeast. Combine well.
- Dry to wet - Add the yeast mixture to the flour mixture. Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.Pro tip - This is a very wet dough, so don’t try touching it with your hand.
- Rise - Cover with a clean cotton towel or plastic wrap. Let on the countertop at warm room temperature for an hour. Then place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
- Shape - Remove the dough from the fridge. Dust your work surface with enough flour to prevent sticking. Turn the dough onto the floured work surface. It is best to use a bench scraper or spatula.Pro tip - The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
- Divide the dough into two with a bench scraper (this makes two loaves). Gently use your hands to bring each portion together into a ball (see video). Do the same with both loaves
- Proof - Dust two 8-inch round baking pans with flour. Place dough into each baking pan seam side down. Shake pan to help the dough center. Sprinkle some dry flour on top. Cover bowl and let proof for 30 minutesAlternatively, you can place the dough on parchment paper to move from the work surface to the pan. Also, you can also use an pyrex, enamel or ceramic pot
- Preheat the oven at 400°F/ 200°C / Gas Mark 6 for at least half-hour (30 minutes) before baking.
- Score - Using a blade, or sharp kitchen knife slash the proofed bread on top (see video) (this will help release steam from the bread)
- Bake - Place the bread pans on the middle shelf. Place a bowl or tray of water on the bottom of the oven. Bake for about 35 minutes until lightly golden on the top.Pro tip - water will create steam which will give us a nice crust on the top
- Cool - Remove the bread from the oven and take it out of the pan. Place the bread on a wire rack – this will prevent the bread from getting soggy on the bottom with the steam. Let cool for at least 20 minutes before you cut into the bread.
- Enjoy!
Recipe Notes & Tips
- This dough is a high hydration bread, which means it has to be soft, wet, and sticky. Don't add more flour.
- Use warm water - not hot, not cold. The cold water will not revive the yeast, hot water will kill the yeast. Read here - baking with yeast - beginner's guide.
- Do not try to knead it. Because it has too much water, and trying to knead it will be not just difficult but also not worth the effort.
- Don't make haste with the proofing. We use less yeast in this bread so the proofing is slow. But it also helps develop flavor and structure.
- When baking, the top of the bread will have a burst effect because steam trying to escape. If you do not like the burst effect you can score the bread on top before baking. Mark an X or just two slashes. This will direct steam to come out from those designated vents you created.
- Your bread is done when the bottom of the loaf sounds hollow or the internal temperature of the dough reads 210F on an instant-read thermometer.
- Take the bread out of the tray as soon as it is out of the oven. This will prevent the bread from getting soggy on the bottom.
- Do not cut the bread at least 20 minutes after it is out of the oven. This will prevent moisture in the form of steam from escaping from the bread resulting in dry bread.
- Do not cover or wrap the bread while it is warm. The steam will soften the crust.
- Do not store bread in the fridge as it will dry. Leave it on the counter at room temperature for 2 to 3 days. This is a great bread to freeze and yet freeze slices instead of the whole bread.
- If you have a Dutch oven, use it. This bread gives a wonderful crust when baked in a Dutch oven (See this video).
Adapted from -
Inspired by -
Nutrition Information
Calories: 129- kcalCarbohydrates: 27- gProtein: 4- gFat: 1- gSaturated Fat: 1- gSodium: 243- mgPotassium: 39- mgFiber: 1- gSugar: 1- gCalcium: 6- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jandyn
I rarely leave comments, but this bread turned out amazing! I haven't made a no knead bread since my Dutch oven died, and didn't really think there was a way without one, but this turned out great! I don't even have 8" round pans, so I used the 9-10 inch ones I have and it still turned out so good! Thank you for this awesome recipe!
Veena Azmanov
Thank you so much Jandyn.