Homemade No Knead Bread

A loaf of baked homemade no knead bread in a Dutch oven lined with parchment paper.

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3.25 from 69 votes

Prep Time5

Cook Time45

Resting Time6 30

Total Time7 20

Servings:

Calories: 133kcal

Ingredients

3 1/2 cups Flour
1 1/2 tsp Salt
3/4 tsp Yeast Active Dry Yeast
2 1/4 cups Water tepid
extra flour for shaping dough

Instructions

In a large bowl lightly combine dry ingredients: flour, salt and yeast.
Slowly pour in tepid water and mix until dough is forming and wet. Cover with a damp towel or plastic rise and let rise for 4-6 hours. (If you are making the night before, you can allow the dough to rise up to 12 hours max)
Once dough has rested and doubled in size, lay out a large piece of parchment paper on your countertop and dust with flour.
Pour the wet dough onto the center of the floured parchment and fold the sides up and into itself, creating a round shape. Flip the dough over so the tucked edges are underneath and allow the dough to rest for 30 minutes.
While the dough is resting, preheat the oven to 450 degrees and place your dutch oven inside to warm it up.
After 30 minutes, remove the dutch oven pan from the oven and set aside. Score the top of the bread by making two cuts in the dough then pick up the entire dough ball using the parchment paper and sit it directly in the hot dutch oven. (Note: Your dough will be loose, that is typical of an artisanal no knead bread)
Cover with a lid and bake for 35 minutes. Remove the lid and bake for an additional 5- 10 minutes or until the crust is golden, crispy.

Notes

Storing Your Bread

Counter Storage: If you plan to eat your bread within a day or two, simply store it on the counter in a bread box, a large plastic bag, or wrapped in a clean kitchen towel. This will help keep the bread fresh while still allowing the crust to remain crisp.
Refrigerator Storage: While storing bread in the fridge can help extend its shelf life, it can also cause the bread to become dry and stale more quickly. If you must store your bread in the fridge, wrap it tightly in plastic wrap or aluminum foil to keep it from drying out. Keep in mind, though, that refrigeration may cause the crust to lose its crispiness.
Freezer Storage: If you won't be eating your bread within a few days, the freezer is your best bet. Simply wrap the loaf tightly in plastic wrap or aluminum foil, and then place it in a resealable plastic freezer bag. Your bread will stay fresh in the freezer for up to three months.

Reheating Your Bread

To reheat your homemade no-knead bread and recapture that just-baked taste and texture, follow these steps:

**Preheat your oven to 350°F (175°C).
Remove any plastic wrap or aluminum foil from the bread. If your bread was frozen, let it thaw at room temperature for a few hours before reheating.
Place the loaf on a baking sheet. If you're reheating a portion of the loaf rather than the whole thing, wrap the cut side in aluminum foil to keep it from drying out.
Reheat the bread for 10-15 minutes, or until it's warmed through and the crust is crispy again. Keep an eye on your bread to ensure it doesn't overcook or become too hard.
Enjoy your delicious, warm bread! Serve it with butter, jam, or your favorite spread, or use it to make a scrumptious sandwich.

Do You Need a Dutch Oven?

A Dutch oven is the key to achieving that perfectly crusty exterior on your no-knead bread. The heavy, lidded pot traps steam as the bread bakes, creating a moist environment that promotes a crispy crust. If you don't have a Dutch oven, you can try using a heavy, oven-safe pot with a tight-fitting lid, or even a cast-iron skillet with a lid or foil cover. Just be sure to preheat your chosen vessel in the oven to ensure even baking.

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