No Knead Bread

Jaye Fong
by Jaye Fong
1 Loaf
22 hr

I've made No Knead Bread SO MANY TIMES. I tried to push the limits to see if there was any way you could make this recipe wrong and I feel confident in saying no. I don't think you can. The power even got turned off in my apartment right before I went to bake, which meant that the dough sat for an additional 7 hours at room temperature proofing and it still baked just fine!

So this recipe is incredibly straight-forward and forgiving. It is fun to make and is really easy for kids too. The most difficult part is probably transferring the dough to the hot dutch oven. After that, it is smooth sailing!

You can fit the bread around your schedule for the most part since it does a lot of sitting/proofing. You can also freeze any leftover bread for later, which is great!

Recipe details
  • 1  Loaf
  • Prep time: 21 Hours Cook time: 1 Hours Total time: 22 hr
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  • 15oz (425g; 3 3/8 cup) All Purpose Flour or Bread Flour
  • 1/4 tsp active dry yeast or instant yeast
  • 8g (2 tsp) salt 
  • 15g (1 tbsp) distilled white vinegar (can replace w/ water)
  • 85g (~⅜ - 1/2 cp) beer (can replace w/ water)
  • 200g (1 cp) water

Combine vinegar, beer, and water.
In a large bowl, add flour and create a well.
Add wet to dry and stir to create a shaggy dough. Ensure no dry spots remain.
Rest for 30 mins.
Add yeast and salt. Combine well. No need to make a smooth dough. Just work it until you don't see any lumps of yeast and salt.
Cover with plastic film, proof at room temperature for 18 hours.
On a lightly floured surface, turn out the bread, fold the short ends toward the center, overlapping.
Use both palms in a cupping motion to shape the bread into a round boule and place it onto a large piece of parchment paper.
Cover with plastic film or a wet towel and proof at room temperature or warm 1:40-2hours.
Preheat the oven to 450F with the dutch oven and its lid inside, starting from cold (when you turn the oven on). Depending on your oven, it may pre-heat faster or slower. I would suggest allowing the dutch oven to sit inside for at least 30 mins at 450F.
Lightly flour the dough, cut slits and design as desired.
Carefully transfer the dough with the parchment paper directly into the hot dutch oven.
Bake in hot dutch oven with lid on 30-40 mins.
Remove lid, bake additional 20-25 mins.
The bread is done when it is golden brown on top and sounds hollow when you tap the bottom.
  • LIQUIDS - All liquids can be replaced with just water or all beer if you desire. I used a lager for a light flavor.
  • PRE-HEATING WITH THE DUTCH OVEN - In order to get that nice crisp exterior it is crucial to pre-heat your oven with the dutch oven sitting on the rack, lid on. Baking the bread with the lid on allows for the moisture to stay inside. When you remove the lid to bake for the last 20-25 mins, that is when it gets the nice dome and crust.
  • ROOM TEMP VS FRIDGE - You can also proof the bread in the fridge for up to 3 days. I would not recommend longer. Allow the dough to come back to room temp before doing the 2nd proof.
Jaye Fong
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  • Sharon Sharon on Jul 13, 2021


    • See 2 previous
    • Jaye Fong Jaye Fong on Jul 13, 2021

      You can use any high walled pan/casserole with a lid or as Rhonda suggests, tented foil. The key is the make sure the pot preheat with the oven and that the moisture is kept inside by the lid or foil so the crust will become crispy!

  • Sharon Sharon on Jul 13, 2021


    • See 2 previous
    • Lisa Lisa on Jul 14, 2021

      I have used glass with lid. The room temp dough is not "COLD" enough to cause that severe temp change. Bake away... :-)