![\"No](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2017\/05\/No-knead-bread-2.jpg\")
<\/figure><\/div>\n\n[feast_advanced_jump_to]\n\n\nWhat Is No-Knead Bread?<\/strong><\/h2>\n\n\n\nNo-knead bread was introduced by bread baker Jim Lahey and went viral a few years ago when Mark Bittman published the recipe in the New York Times.<\/p>\n\n\n\n
This is the most straightforward kind of bread you can make. You throw everything into a bowl, mix it up, let the dough rest for 18 hours, and bake it.<\/p>\n\n\n\n
The slow rise gives this bread great flavor, and the no-knead baking method gives it an excellent crispy crust. It’s artisan quality with minimal effort!<\/p>\n\n\n\n
No-Knead bread is a method of bread baking that uses a very long fermentation time instead of kneading to form the gluten strands that give the bread its texture.<\/p>\n\n\n\n
This easy No-Knead Bread is the perfect recipe if you want to try making bread but need more confidence in your bread-making skills.<\/p>\n\n\n\n
It is super soft on the inside and has a flaky crust on the outside. But, as I said, the preparation is effortless.<\/p>\n\n\n\n
To make it even faster, If you have Instant Pot, you can reduce the fermentation time from 18 to 24 hours. Check that out in my Instant pot bread recipe post.<\/p>\n\n\n\n
Everyone who tastes this bread loves it. My favorite way to eat it is with a warm bowl of soup, with butter or dipped into balsamic vinegar and olive oil. And from leftover bread, I make different types of sandwiches like<\/p>\n\n\n\n
Caprese Grilled Cheese Sandwich<\/a>, Eggplant Parmesan Sandwich<\/a>, Creamy Beetroot And Sprouts Grilled Sandwich<\/a>, and Veggie Grilled Sandwich<\/a>.<\/p>\n\n\n\nIngredients required<\/strong><\/h2>\n\n\n\n- Bread flour<\/strong>: You can replace bread flour with all-purpose flour.<\/li>
- Salt:<\/strong> This makes the bread very flavorful.<\/li>
- Yeast:<\/strong> Active dry yeast and Instant yeast are the best choice for this no knead bread recipe; however, you can use rapid-rise yeast, but you will still need to let it rise overnight.<\/li>
- Sugar:<\/strong> to activate the yeast.<\/li>
- Water:<\/strong> Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.<\/li><\/ul>\n\n\n\n
![\"Pre-measured](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2017\/05\/No-knead-bread-5.jpg\")
<\/figure><\/div>\n\n\nStep-by-step recipe<\/strong><\/h2>\n\n\n\nStep – 1 Make The Dough<\/strong><\/p>\n\n\n\n- If you are using Active dry yeast, follow the below step.<\/em><\/strong>
- Mix the 1 teaspoon active dry yeast with the sugar and warm water in a small bowl, and set aside until the yeast is foamy and activated. It will take about 4 to 5 minutes. In a large bowl, add flour and salt. Mix well. Add water and yeast mixture. Using a wooden spoon or the back of your spatula, mix everything to mix until the flour is incorporated with the water. You can use your hands to finish if it is too hard to mix. But don’t knead the dough; mix it.<\/li><\/ul><\/li><\/ul>\n\n\n\n
- If you are using Instant yeast, follow the below step.<\/em><\/strong>
- First, you’ll need a big bowl. Add the flour, sugar, ½ teaspoon instant yeast, and salt and mix until combined. Next, pour in the warm water and mix everything with a wooden spoon or plastic spatula until well incorporated.<\/li><\/ul><\/li>
- Note: Do not be tempted to add more flour; this is quite a sticky, shaggy dough, so trust the process, and yes, the ratio of water to flour is correct.<\/li>
- Cover the bowl with plastic wrap and let it sit on your counter or anywhere at a warm place for 18 hours. Make sure your bowl is big enough. The dough will rise.<\/li><\/ul>\n\n\n\n
![\"adding](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2017\/05\/No-knead-bread-6.jpg\")
<\/figure>\n\n\n\nStep – 2 Process after 18 hours – Shape and second fermentation.<\/strong><\/p>\n\n\n\n- Preheat oven to @450 degrees F. Place a Dutch oven (I used a 3.5-quart size) in the oven to preheat it as well.<\/li>
- Scatter some flour on a piece of parchment paper, and remove the fermented dough from the bowl onto the floured Parchment paper.<\/li>
- Shape the dough on parchment paper into a tight ball.<\/li>
- Tip – Shaping the dough into a tight round loaf on parchment paper makes it easier to place the bread in the Dutch oven and take out the bread from the Dutch oven.<\/li>
- Cover the dough ball with a towel for about 30 minutes.<\/li><\/ul>\n\n\n\n
Step – 3 Baking<\/strong><\/p>\n\n\n\n- After 30 minutes, carefully remove the hot Dutch oven from the oven. Next, remove the lid and gently put the dough ball into the Dutch oven.<\/li>
- Sprinkle a light coating of flour over the top.<\/li>
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. Of course, you can skip this step as well.<\/li><\/ul>\n\n\n\n
![\"shaping](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2017\/05\/No-knead-bread-7.jpg\")
<\/figure>\n\n\n\n- Put the lid on and pop it in the oven for 30 minutes. After that, remove the cover and bake it for 10 to 15 minutes without the cap at @450 degrees F on the middle rack. (30 minutes lid on and 10 to 15 minutes without the cover, a total of 40 to 45 minutes).<\/li>
- Remove the loaf and let it cool on a rack before slicing. To keep it warm, cover it with a towel.<\/li>
- Enjoy Warm, crusty, and soft No Knead Bread with a warm cup of soup. It’s complete bliss.<\/li><\/ul>\n\n\n\n
![\"Loaf](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2017\/05\/No-knead-bread-1.jpg\")
<\/figure><\/div>\n\n\nVariations<\/strong><\/h2>\n\n\n\n- Add garlic: Grate<\/strong> 2 fresh garlic cloves and stir them into the dough during Step 1.<\/li>
- Add in herbs:<\/strong> Chopped fresh herbs (such as rosemary, cilantro, mint, tarragon, or sage) would be lovely additions to this bread too. Just stir them into the dough during Step 1.<\/li>
- Add cheese:<\/strong> Stir \u00bd cup freshly-grated cheese of your choice into the dough during Step 1.<\/li>
- Add in Jalapenos: <\/strong>Add chopped pickled or fresh jalapenos into the dough during step 1. The cheese and jalapeno combination works well.<\/li>
- Add in chocolate chips, nuts, or dried fruit<\/strong> of your choice in step 1.<\/li><\/ul>\n\n\n\n
Pro tips, notes, and quick FAQs<\/strong><\/h2>\n\n\n\n- Always check your yeast’s expiration date and ensure it hasn’t expired.<\/li>
- Check the water temperature before adding the yeast. The perfect water temperature is 105 to 115.<\/li>
- Flour-water ratio: Depending on how you measure the flour, the quality of the flour, and how dry the weather is, you may need to add\/less water to bring the dough to the proper wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.<\/li>
- Make wet, sticky, rough, and bit shaggy dough.<\/li>
- Shape the dough on parchment paper into a tight ball. Shaping the dough into a tight round loaf on parchment paper makes adding and taking out the bread from the Dutch Oven easier.<\/li>
- Slashing the dough – I do prefer to cut the dough. Use a sharp knife and gentle pressure.<\/li>
- Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. For example, I bake my no-knead bread at @450 degrees F.<\/li>
- Please give it a long rise. A long rise is required for no-knead bread. Ensure the dough is covered and in a relatively warm, room-temperature area. I place mine in the microwave(turned off) on cold winter days.<\/li><\/ul>\n\n\n\nHow can you check the perfect water temperature?<\/strong>
The answer is to use a candy thermometer or Finger test. Insert a clean finger in the water and count from 1 to 30. You should be able to leave your finger in the water.<\/p> <\/div>
What is the size Dutch oven for baking bread?<\/strong> I used a 3.5 qt. Dutch oven to make this bread!<\/p> <\/div>
How long can you let no knead bread rise?<\/strong> Let it rise for 16 to 24 hours overnight at room temperature or up to 3 days in the refrigerator.<\/p> <\/div>
Can I use a large dutch oven (5-6 qts)?<\/strong> Yes, you can use a larger dutch oven.<\/p> <\/div>
Can I double this recipe?<\/strong> Yes, you can double the ingredients and bake it in a 5-6 quart dutch oven according to the recipe.<\/p> <\/div>
When can I add other ingredients to the bread?<\/strong> You can add different ingredients when mixing all the ingredients to make dough.<\/p> <\/div>
Why is my bread chewy?<\/strong> Usually, your bread will be chewy when there isn’t enough gluten formation. Please make sure you let your bread dough rest for at least 16 hours to give it enough time for gluten formation.<\/p> <\/div>
Why is my bread dense?<\/strong> Usually, the bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy; only add flour as specified.<\/p> <\/div>
Do I need to proof the yeast for this recipe?<\/strong> If you are using instant yeast, mix the yeast right in with the flour, sugar, salt, and warm water. But if you use active dry yeast, you must first prove it in warm water.<\/p> <\/div>
Can I make this recipe with any other flour?<\/strong> I’ve only tested this recipe with all-purpose flour and bread flour, so I can only speak to some variations. But many of my readers have tried gluten-free flour with great success.<\/p> <\/div>
Why do you need a Dutch oven for this recipe?<\/strong> The Dutch oven allows us to create an enclosed environment for the bread dough so that it will steam while baking.<\/p> <\/div>
What else can be used instead of a dutch oven?<\/strong> You can make bread without a Dutch oven too.
Use covered metal pot – The metal pot should have a cover and can stand up to 500 degrees F heat.
Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
Oven-safe Casserole Dish works fine as well. Just read the instruction and make sure it’s safe up to 500 degrees F. temperatures.<\/p> <\/div> <\/div>\n\n\n
\n![\"slices](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2017\/05\/No-knead-bread-3.jpg\")
<\/figure><\/div>\n\n\nMore bread recipes<\/strong><\/h2>\n\n\n\n- Cranberry walnut bread<\/a><\/li>
- Bread wreath<\/a><\/li>
- Foccacia bread<\/a><\/li>
- Pita bread<\/a><\/li><\/ul>\n\n\n\n\n
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\nYou can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\nSubscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n
Ingredients required<\/strong><\/h2>\n\n\n\n- Bread flour<\/strong>: You can replace bread flour with all-purpose flour.<\/li>
- Salt:<\/strong> This makes the bread very flavorful.<\/li>
- Yeast:<\/strong> Active dry yeast and Instant yeast are the best choice for this no knead bread recipe; however, you can use rapid-rise yeast, but you will still need to let it rise overnight.<\/li>
- Sugar:<\/strong> to activate the yeast.<\/li>
- Water:<\/strong> Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\nStep-by-step recipe<\/strong><\/h2>\n\n\n\nStep – 1 Make The Dough<\/strong><\/p>\n\n\n\n- If you are using Active dry yeast, follow the below step.<\/em><\/strong>
- Mix the 1 teaspoon active dry yeast with the sugar and warm water in a small bowl, and set aside until the yeast is foamy and activated. It will take about 4 to 5 minutes. In a large bowl, add flour and salt. Mix well. Add water and yeast mixture. Using a wooden spoon or the back of your spatula, mix everything to mix until the flour is incorporated with the water. You can use your hands to finish if it is too hard to mix. But don’t knead the dough; mix it.<\/li><\/ul><\/li><\/ul>\n\n\n\n
- If you are using Instant yeast, follow the below step.<\/em><\/strong>
- First, you’ll need a big bowl. Add the flour, sugar, ½ teaspoon instant yeast, and salt and mix until combined. Next, pour in the warm water and mix everything with a wooden spoon or plastic spatula until well incorporated.<\/li><\/ul><\/li>
- Note: Do not be tempted to add more flour; this is quite a sticky, shaggy dough, so trust the process, and yes, the ratio of water to flour is correct.<\/li>
- Cover the bowl with plastic wrap and let it sit on your counter or anywhere at a warm place for 18 hours. Make sure your bowl is big enough. The dough will rise.<\/li><\/ul>\n\n\n\n
<\/figure>\n\n\n\nStep – 2 Process after 18 hours – Shape and second fermentation.<\/strong><\/p>\n\n\n\n- Preheat oven to @450 degrees F. Place a Dutch oven (I used a 3.5-quart size) in the oven to preheat it as well.<\/li>
- Scatter some flour on a piece of parchment paper, and remove the fermented dough from the bowl onto the floured Parchment paper.<\/li>
- Shape the dough on parchment paper into a tight ball.<\/li>
- Tip – Shaping the dough into a tight round loaf on parchment paper makes it easier to place the bread in the Dutch oven and take out the bread from the Dutch oven.<\/li>
- Cover the dough ball with a towel for about 30 minutes.<\/li><\/ul>\n\n\n\n
Step – 3 Baking<\/strong><\/p>\n\n\n\n- After 30 minutes, carefully remove the hot Dutch oven from the oven. Next, remove the lid and gently put the dough ball into the Dutch oven.<\/li>
- Sprinkle a light coating of flour over the top.<\/li>
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. Of course, you can skip this step as well.<\/li><\/ul>\n\n\n\n
<\/figure>\n\n\n\n- Put the lid on and pop it in the oven for 30 minutes. After that, remove the cover and bake it for 10 to 15 minutes without the cap at @450 degrees F on the middle rack. (30 minutes lid on and 10 to 15 minutes without the cover, a total of 40 to 45 minutes).<\/li>
- Remove the loaf and let it cool on a rack before slicing. To keep it warm, cover it with a towel.<\/li>
- Enjoy Warm, crusty, and soft No Knead Bread with a warm cup of soup. It’s complete bliss.<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\nVariations<\/strong><\/h2>\n\n\n\n- Add garlic: Grate<\/strong> 2 fresh garlic cloves and stir them into the dough during Step 1.<\/li>
- Add in herbs:<\/strong> Chopped fresh herbs (such as rosemary, cilantro, mint, tarragon, or sage) would be lovely additions to this bread too. Just stir them into the dough during Step 1.<\/li>
- Add cheese:<\/strong> Stir \u00bd cup freshly-grated cheese of your choice into the dough during Step 1.<\/li>
- Add in Jalapenos: <\/strong>Add chopped pickled or fresh jalapenos into the dough during step 1. The cheese and jalapeno combination works well.<\/li>
- Add in chocolate chips, nuts, or dried fruit<\/strong> of your choice in step 1.<\/li><\/ul>\n\n\n\n
Pro tips, notes, and quick FAQs<\/strong><\/h2>\n\n\n\n- Always check your yeast’s expiration date and ensure it hasn’t expired.<\/li>
- Check the water temperature before adding the yeast. The perfect water temperature is 105 to 115.<\/li>
- Flour-water ratio: Depending on how you measure the flour, the quality of the flour, and how dry the weather is, you may need to add\/less water to bring the dough to the proper wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.<\/li>
- Make wet, sticky, rough, and bit shaggy dough.<\/li>
- Shape the dough on parchment paper into a tight ball. Shaping the dough into a tight round loaf on parchment paper makes adding and taking out the bread from the Dutch Oven easier.<\/li>
- Slashing the dough – I do prefer to cut the dough. Use a sharp knife and gentle pressure.<\/li>
- Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. For example, I bake my no-knead bread at @450 degrees F.<\/li>
- Please give it a long rise. A long rise is required for no-knead bread. Ensure the dough is covered and in a relatively warm, room-temperature area. I place mine in the microwave(turned off) on cold winter days.<\/li><\/ul>\n\n\n\nHow can you check the perfect water temperature?<\/strong>
The answer is to use a candy thermometer or Finger test. Insert a clean finger in the water and count from 1 to 30. You should be able to leave your finger in the water.<\/p> <\/div>
What is the size Dutch oven for baking bread?<\/strong> I used a 3.5 qt. Dutch oven to make this bread!<\/p> <\/div>
How long can you let no knead bread rise?<\/strong> Let it rise for 16 to 24 hours overnight at room temperature or up to 3 days in the refrigerator.<\/p> <\/div>
Can I use a large dutch oven (5-6 qts)?<\/strong> Yes, you can use a larger dutch oven.<\/p> <\/div>
Can I double this recipe?<\/strong> Yes, you can double the ingredients and bake it in a 5-6 quart dutch oven according to the recipe.<\/p> <\/div>
When can I add other ingredients to the bread?<\/strong> You can add different ingredients when mixing all the ingredients to make dough.<\/p> <\/div>
Why is my bread chewy?<\/strong> Usually, your bread will be chewy when there isn’t enough gluten formation. Please make sure you let your bread dough rest for at least 16 hours to give it enough time for gluten formation.<\/p> <\/div>
Why is my bread dense?<\/strong> Usually, the bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy; only add flour as specified.<\/p> <\/div>
Do I need to proof the yeast for this recipe?<\/strong> If you are using instant yeast, mix the yeast right in with the flour, sugar, salt, and warm water. But if you use active dry yeast, you must first prove it in warm water.<\/p> <\/div>
Can I make this recipe with any other flour?<\/strong> I’ve only tested this recipe with all-purpose flour and bread flour, so I can only speak to some variations. But many of my readers have tried gluten-free flour with great success.<\/p> <\/div>
Why do you need a Dutch oven for this recipe?<\/strong> The Dutch oven allows us to create an enclosed environment for the bread dough so that it will steam while baking.<\/p> <\/div>
What else can be used instead of a dutch oven?<\/strong> You can make bread without a Dutch oven too.
Use covered metal pot – The metal pot should have a cover and can stand up to 500 degrees F heat.
Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
Oven-safe Casserole Dish works fine as well. Just read the instruction and make sure it’s safe up to 500 degrees F. temperatures.<\/p> <\/div> <\/div>\n\n\n
\n<\/figure><\/div>\n\n\nMore bread recipes<\/strong><\/h2>\n\n\n\n- Cranberry walnut bread<\/a><\/li>
- Bread wreath<\/a><\/li>
- Foccacia bread<\/a><\/li>
- Pita bread<\/a><\/li><\/ul>\n\n\n\n\n
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\nYou can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\nSubscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n
<\/figure><\/div>\n\n\nStep-by-step recipe<\/strong><\/h2>\n\n\n\nStep – 1 Make The Dough<\/strong><\/p>\n\n\n\n- If you are using Active dry yeast, follow the below step.<\/em><\/strong>
- Mix the 1 teaspoon active dry yeast with the sugar and warm water in a small bowl, and set aside until the yeast is foamy and activated. It will take about 4 to 5 minutes. In a large bowl, add flour and salt. Mix well. Add water and yeast mixture. Using a wooden spoon or the back of your spatula, mix everything to mix until the flour is incorporated with the water. You can use your hands to finish if it is too hard to mix. But don’t knead the dough; mix it.<\/li><\/ul><\/li><\/ul>\n\n\n\n
- If you are using Instant yeast, follow the below step.<\/em><\/strong>
- First, you’ll need a big bowl. Add the flour, sugar, ½ teaspoon instant yeast, and salt and mix until combined. Next, pour in the warm water and mix everything with a wooden spoon or plastic spatula until well incorporated.<\/li><\/ul><\/li>
- Note: Do not be tempted to add more flour; this is quite a sticky, shaggy dough, so trust the process, and yes, the ratio of water to flour is correct.<\/li>
- Cover the bowl with plastic wrap and let it sit on your counter or anywhere at a warm place for 18 hours. Make sure your bowl is big enough. The dough will rise.<\/li><\/ul>\n\n\n\n
<\/figure>\n\n\n\nStep – 2 Process after 18 hours – Shape and second fermentation.<\/strong><\/p>\n\n\n\n- Preheat oven to @450 degrees F. Place a Dutch oven (I used a 3.5-quart size) in the oven to preheat it as well.<\/li>
- Scatter some flour on a piece of parchment paper, and remove the fermented dough from the bowl onto the floured Parchment paper.<\/li>
- Shape the dough on parchment paper into a tight ball.<\/li>
- Tip – Shaping the dough into a tight round loaf on parchment paper makes it easier to place the bread in the Dutch oven and take out the bread from the Dutch oven.<\/li>
- Cover the dough ball with a towel for about 30 minutes.<\/li><\/ul>\n\n\n\n
Step – 3 Baking<\/strong><\/p>\n\n\n\n- After 30 minutes, carefully remove the hot Dutch oven from the oven. Next, remove the lid and gently put the dough ball into the Dutch oven.<\/li>
- Sprinkle a light coating of flour over the top.<\/li>
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. Of course, you can skip this step as well.<\/li><\/ul>\n\n\n\n
<\/figure>\n\n\n\n- Put the lid on and pop it in the oven for 30 minutes. After that, remove the cover and bake it for 10 to 15 minutes without the cap at @450 degrees F on the middle rack. (30 minutes lid on and 10 to 15 minutes without the cover, a total of 40 to 45 minutes).<\/li>
- Remove the loaf and let it cool on a rack before slicing. To keep it warm, cover it with a towel.<\/li>
- Enjoy Warm, crusty, and soft No Knead Bread with a warm cup of soup. It’s complete bliss.<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\nVariations<\/strong><\/h2>\n\n\n\n- Add garlic: Grate<\/strong> 2 fresh garlic cloves and stir them into the dough during Step 1.<\/li>
- Add in herbs:<\/strong> Chopped fresh herbs (such as rosemary, cilantro, mint, tarragon, or sage) would be lovely additions to this bread too. Just stir them into the dough during Step 1.<\/li>
- Add cheese:<\/strong> Stir \u00bd cup freshly-grated cheese of your choice into the dough during Step 1.<\/li>
- Add in Jalapenos: <\/strong>Add chopped pickled or fresh jalapenos into the dough during step 1. The cheese and jalapeno combination works well.<\/li>
- Add in chocolate chips, nuts, or dried fruit<\/strong> of your choice in step 1.<\/li><\/ul>\n\n\n\n
Pro tips, notes, and quick FAQs<\/strong><\/h2>\n\n\n\n- Always check your yeast’s expiration date and ensure it hasn’t expired.<\/li>
- Check the water temperature before adding the yeast. The perfect water temperature is 105 to 115.<\/li>
- Flour-water ratio: Depending on how you measure the flour, the quality of the flour, and how dry the weather is, you may need to add\/less water to bring the dough to the proper wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.<\/li>
- Make wet, sticky, rough, and bit shaggy dough.<\/li>
- Shape the dough on parchment paper into a tight ball. Shaping the dough into a tight round loaf on parchment paper makes adding and taking out the bread from the Dutch Oven easier.<\/li>
- Slashing the dough – I do prefer to cut the dough. Use a sharp knife and gentle pressure.<\/li>
- Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. For example, I bake my no-knead bread at @450 degrees F.<\/li>
- Please give it a long rise. A long rise is required for no-knead bread. Ensure the dough is covered and in a relatively warm, room-temperature area. I place mine in the microwave(turned off) on cold winter days.<\/li><\/ul>\n\n\n\nHow can you check the perfect water temperature?<\/strong>
The answer is to use a candy thermometer or Finger test. Insert a clean finger in the water and count from 1 to 30. You should be able to leave your finger in the water.<\/p> <\/div>
What is the size Dutch oven for baking bread?<\/strong> I used a 3.5 qt. Dutch oven to make this bread!<\/p> <\/div>
How long can you let no knead bread rise?<\/strong> Let it rise for 16 to 24 hours overnight at room temperature or up to 3 days in the refrigerator.<\/p> <\/div>
Can I use a large dutch oven (5-6 qts)?<\/strong> Yes, you can use a larger dutch oven.<\/p> <\/div>
Can I double this recipe?<\/strong> Yes, you can double the ingredients and bake it in a 5-6 quart dutch oven according to the recipe.<\/p> <\/div>
When can I add other ingredients to the bread?<\/strong> You can add different ingredients when mixing all the ingredients to make dough.<\/p> <\/div>
Why is my bread chewy?<\/strong> Usually, your bread will be chewy when there isn’t enough gluten formation. Please make sure you let your bread dough rest for at least 16 hours to give it enough time for gluten formation.<\/p> <\/div>
Why is my bread dense?<\/strong> Usually, the bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy; only add flour as specified.<\/p> <\/div>
Do I need to proof the yeast for this recipe?<\/strong> If you are using instant yeast, mix the yeast right in with the flour, sugar, salt, and warm water. But if you use active dry yeast, you must first prove it in warm water.<\/p> <\/div>
Can I make this recipe with any other flour?<\/strong> I’ve only tested this recipe with all-purpose flour and bread flour, so I can only speak to some variations. But many of my readers have tried gluten-free flour with great success.<\/p> <\/div>
Why do you need a Dutch oven for this recipe?<\/strong> The Dutch oven allows us to create an enclosed environment for the bread dough so that it will steam while baking.<\/p> <\/div>
What else can be used instead of a dutch oven?<\/strong> You can make bread without a Dutch oven too.
Use covered metal pot – The metal pot should have a cover and can stand up to 500 degrees F heat.
Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
Oven-safe Casserole Dish works fine as well. Just read the instruction and make sure it’s safe up to 500 degrees F. temperatures.<\/p> <\/div> <\/div>\n\n\n
\n<\/figure><\/div>\n\n\nMore bread recipes<\/strong><\/h2>\n\n\n\n- Cranberry walnut bread<\/a><\/li>
- Bread wreath<\/a><\/li>
- Foccacia bread<\/a><\/li>
- Pita bread<\/a><\/li><\/ul>\n\n\n\n\n
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\nYou can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\nSubscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n
- If you are using Active dry yeast, follow the below step.<\/em><\/strong>
- Mix the 1 teaspoon active dry yeast with the sugar and warm water in a small bowl, and set aside until the yeast is foamy and activated. It will take about 4 to 5 minutes. In a large bowl, add flour and salt. Mix well. Add water and yeast mixture. Using a wooden spoon or the back of your spatula, mix everything to mix until the flour is incorporated with the water. You can use your hands to finish if it is too hard to mix. But don’t knead the dough; mix it.<\/li><\/ul><\/li><\/ul>\n\n\n\n
- If you are using Instant yeast, follow the below step.<\/em><\/strong>
- First, you’ll need a big bowl. Add the flour, sugar, ½ teaspoon instant yeast, and salt and mix until combined. Next, pour in the warm water and mix everything with a wooden spoon or plastic spatula until well incorporated.<\/li><\/ul><\/li>
- Note: Do not be tempted to add more flour; this is quite a sticky, shaggy dough, so trust the process, and yes, the ratio of water to flour is correct.<\/li>
- Cover the bowl with plastic wrap and let it sit on your counter or anywhere at a warm place for 18 hours. Make sure your bowl is big enough. The dough will rise.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Step – 2 Process after 18 hours – Shape and second fermentation.<\/strong><\/p>\n\n\n\n
- Preheat oven to @450 degrees F. Place a Dutch oven (I used a 3.5-quart size) in the oven to preheat it as well.<\/li>
- Scatter some flour on a piece of parchment paper, and remove the fermented dough from the bowl onto the floured Parchment paper.<\/li>
- Shape the dough on parchment paper into a tight ball.<\/li>
- Tip – Shaping the dough into a tight round loaf on parchment paper makes it easier to place the bread in the Dutch oven and take out the bread from the Dutch oven.<\/li>
- Cover the dough ball with a towel for about 30 minutes.<\/li><\/ul>\n\n\n\n
Step – 3 Baking<\/strong><\/p>\n\n\n\n
- After 30 minutes, carefully remove the hot Dutch oven from the oven. Next, remove the lid and gently put the dough ball into the Dutch oven.<\/li>
- Sprinkle a light coating of flour over the top.<\/li>
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. Of course, you can skip this step as well.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
- Put the lid on and pop it in the oven for 30 minutes. After that, remove the cover and bake it for 10 to 15 minutes without the cap at @450 degrees F on the middle rack. (30 minutes lid on and 10 to 15 minutes without the cover, a total of 40 to 45 minutes).<\/li>
- Remove the loaf and let it cool on a rack before slicing. To keep it warm, cover it with a towel.<\/li>
- Enjoy Warm, crusty, and soft No Knead Bread with a warm cup of soup. It’s complete bliss.<\/li><\/ul>\n\n\n\n<\/figure><\/div>\n\n\n
Variations<\/strong><\/h2>\n\n\n\n
- Add garlic: Grate<\/strong> 2 fresh garlic cloves and stir them into the dough during Step 1.<\/li>
- Add in herbs:<\/strong> Chopped fresh herbs (such as rosemary, cilantro, mint, tarragon, or sage) would be lovely additions to this bread too. Just stir them into the dough during Step 1.<\/li>
- Add cheese:<\/strong> Stir \u00bd cup freshly-grated cheese of your choice into the dough during Step 1.<\/li>
- Add in Jalapenos: <\/strong>Add chopped pickled or fresh jalapenos into the dough during step 1. The cheese and jalapeno combination works well.<\/li>
- Add in chocolate chips, nuts, or dried fruit<\/strong> of your choice in step 1.<\/li><\/ul>\n\n\n\n
Pro tips, notes, and quick FAQs<\/strong><\/h2>\n\n\n\n
- Always check your yeast’s expiration date and ensure it hasn’t expired.<\/li>
- Check the water temperature before adding the yeast. The perfect water temperature is 105 to 115.<\/li>
- Flour-water ratio: Depending on how you measure the flour, the quality of the flour, and how dry the weather is, you may need to add\/less water to bring the dough to the proper wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.<\/li>
- Make wet, sticky, rough, and bit shaggy dough.<\/li>
- Shape the dough on parchment paper into a tight ball. Shaping the dough into a tight round loaf on parchment paper makes adding and taking out the bread from the Dutch Oven easier.<\/li>
- Slashing the dough – I do prefer to cut the dough. Use a sharp knife and gentle pressure.<\/li>
- Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. For example, I bake my no-knead bread at @450 degrees F.<\/li>
- Please give it a long rise. A long rise is required for no-knead bread. Ensure the dough is covered and in a relatively warm, room-temperature area. I place mine in the microwave(turned off) on cold winter days.<\/li><\/ul>\n\n\n\nHow can you check the perfect water temperature?<\/strong>
The answer is to use a candy thermometer or Finger test. Insert a clean finger in the water and count from 1 to 30. You should be able to leave your finger in the water.<\/p> <\/div>
What is the size Dutch oven for baking bread?<\/strong>I used a 3.5 qt. Dutch oven to make this bread!<\/p> <\/div>
How long can you let no knead bread rise?<\/strong>Let it rise for 16 to 24 hours overnight at room temperature or up to 3 days in the refrigerator.<\/p> <\/div>
Can I use a large dutch oven (5-6 qts)?<\/strong>Yes, you can use a larger dutch oven.<\/p> <\/div>
Can I double this recipe?<\/strong>Yes, you can double the ingredients and bake it in a 5-6 quart dutch oven according to the recipe.<\/p> <\/div>
When can I add other ingredients to the bread?<\/strong>You can add different ingredients when mixing all the ingredients to make dough.<\/p> <\/div>
Why is my bread chewy?<\/strong>Usually, your bread will be chewy when there isn’t enough gluten formation. Please make sure you let your bread dough rest for at least 16 hours to give it enough time for gluten formation.<\/p> <\/div>
Why is my bread dense?<\/strong>Usually, the bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy; only add flour as specified.<\/p> <\/div>
Do I need to proof the yeast for this recipe?<\/strong>If you are using instant yeast, mix the yeast right in with the flour, sugar, salt, and warm water. But if you use active dry yeast, you must first prove it in warm water.<\/p> <\/div>
Can I make this recipe with any other flour?<\/strong>I’ve only tested this recipe with all-purpose flour and bread flour, so I can only speak to some variations. But many of my readers have tried gluten-free flour with great success.<\/p> <\/div>
Why do you need a Dutch oven for this recipe?<\/strong>The Dutch oven allows us to create an enclosed environment for the bread dough so that it will steam while baking.<\/p> <\/div>
What else can be used instead of a dutch oven?<\/strong>You can make bread without a Dutch oven too.
Use covered metal pot – The metal pot should have a cover and can stand up to 500 degrees F heat.
Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
Oven-safe Casserole Dish works fine as well. Just read the instruction and make sure it’s safe up to 500 degrees F. temperatures.<\/p> <\/div> <\/div>\n\n\n\n<\/figure><\/div>\n\n\nMore bread recipes<\/strong><\/h2>\n\n\n\n
- Cranberry walnut bread<\/a><\/li>
- Bread wreath<\/a><\/li>
- Foccacia bread<\/a><\/li>
- Pita bread<\/a><\/li><\/ul>\n\n\n\n
\nHave you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\n
You can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\n
Subscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n
- Bread wreath<\/a><\/li>
- Cranberry walnut bread<\/a><\/li>
- Add in herbs:<\/strong> Chopped fresh herbs (such as rosemary, cilantro, mint, tarragon, or sage) would be lovely additions to this bread too. Just stir them into the dough during Step 1.<\/li>
- Add garlic: Grate<\/strong> 2 fresh garlic cloves and stir them into the dough during Step 1.<\/li>
- If you are using Instant yeast, follow the below step.<\/em><\/strong>
- Mix the 1 teaspoon active dry yeast with the sugar and warm water in a small bowl, and set aside until the yeast is foamy and activated. It will take about 4 to 5 minutes. In a large bowl, add flour and salt. Mix well. Add water and yeast mixture. Using a wooden spoon or the back of your spatula, mix everything to mix until the flour is incorporated with the water. You can use your hands to finish if it is too hard to mix. But don’t knead the dough; mix it.<\/li><\/ul><\/li><\/ul>\n\n\n\n
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