Time Required: ~24 hours

Crusty No-Knead Bread

There are tons of no-knead recipes out there, and this one is nothing new, but it's
a pretty foolproof way to get delicious bread without getting into the complex bread territory.

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When it comes to baking bread, there are a lot of factors that determine exactly how much flour and water you will need (such as the humidity of the air, etc.). Add water or flour a little at a time as needed to form a dough that holds together nicely. Once you try this a couple times and get a sense for what the dough should feel like, this calculation becomes much easier.

Basically, practice makes perfect when it comes to bread, but even a non-perfect batch here still makes a delicious loaf of bread!

Crusty No-Knead Bread


  • 400g bread flour, plus extra
  • ¼ tsp instant yeast
  • 1 ½ tsp kosher salt
  • 1 ⅓ cup water, room temperature


  1. Place the flour into a large bowl and whisk in the yeast.
  2. Add the salt and water and mix until fully combined and evenly moistened and a rough ball comes together. This is a high-hydration dough, so it will be sticky, but if it's too wet to form a rough ball and pull away from the sides of the bowl, add extra bread flour 1 tbsp at a time.
  3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-24 hours; there's no magical "right" amount of time here, just stay in this window to make sure it has had enough time to properly prove but doesn't rest long enough to deflate. Avoid placing it anywhere that will get especially cold or hot (so, not near a window or oven).
  4. Dust both a clean countertop and a sheet of parchment paper with plenty of flour, then turn the dough out onto the floured countertop.
  5. Pull the corners of the dough up and into the center repeatedly to form a smooth, floured, taut surface on the bottom of the dough. Do not work the flour into the dough, unless it is far too wet to hold together as a ball. You're just aiming to create a smooth, contained ball of dough with a floured surface.
  6. Flip the dough over in your hands so the smooth side that was on the bottom is now the top of the dough. Gently pull the bottom edges into the center of the bottom to shape it into a taut, smooth ball.
  7. Place the ball onto the floured parchment paper. Flour a small, clean towel and place it gently over the dough, then let the dough rise for 1-2 hours.
  8. For the last hour of the dough rising, preheat your oven to 500°F (or as hot as the oven will go) with a dutch oven inside it. If the lid to your dutch oven is oven safe, preheat it with the dutch oven as well.
  9. When you're ready to bake, score the top of your dough with a sharp knife in whatever pattern you desire. Be careful not to press down hard on the dough while you score the top to avoid deflating the dough.
  10. Cut off any excess parchment paper, remove the dutch oven from the oven, and then very carefully drop the parchment paper with the dough into the preheated dutch oven.
  11. Spritz the top of the loaf fairly liberally with water, then cover the dutch oven (either with the preheated oven-safe lid or with aluminum foil if the lid is not oven-safe).
  12. Place the loaf in the oven and bake for 15 minutes, then remove the lid and bake for an additional 15 minutes, or until the crust reaches your desired doneness.
  13. Remove from the dutch oven and let cool on a wire rack.