How to Make No-Knead Bread Without a Dutch Oven (It’s Easier Than You Think!)
Making bread at home has a reputation for being difficult. But it doesn’t have to be! This no-knead bread recipe requires no stand mixer or special tools and is perfect for beginners.
And, of course, there’s no kneading. So you don’t need to invest in any tools before deciding you like bread baking. This is one of those yeast bread recipes I can’t stop making. It’s the kind of bread that feels special but is easy enough for any day of the week. Everyone in my house is a fan.
Simple No-Knead Bread (No Dutch Oven Required!)
Equipment
- Cooking Spray
- Baking Sheet
- Large mixing bowl
- Rubber spatula
- Plastic Wrap
Ingredients
- 3 ¼ cups all-purpose flour (400 grams)
- 1 cup plus 3 tablespoons water (281 grams)
- 1 1/2 teaspoons salt
- 1 teaspoon yeast (instant or active dry)
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Instructions
- Mix the ingredients. Combine the flour, salt, and yeast in a large mixing bowl. Then, add 1 cup of water and mix with a rubber spatula until the dough becomes a rough, shaggy ball. If the dough feels too dry or is not forming a ball, add more water, a teaspoon at a time, until the dough holds together.
- First rise (10-12 hours). Tightly cover the bowl with plastic wrap. Then, leave the dough at room temperature to rise for 10-12 hours or overnight. This long rise time is essential for the no-knead method. The dough should be very puffy and double in size at the end of the rise. Pressing your finger into the dough should slowly fill the indentation. If the dough hasn’t risen sufficiently, allow it more time.
- Shape the dough. Prepare a baking sheet by lining it with parchment paper or spraying it generously with non-stick cooking spray. Lightly flour your hands to prevent sticking, and gently lift the dough from the bowl. Shape it into a smooth ball by pulling from the bottom to stretch the surface rather than pressing or kneading. Then, place the dough onto the prepared baking sheet. Next, using a sharp knife or lame, make an X-shaped slash in the top of the loaf, cutting about ¼ inch deep. Feel free to get creative with other designs like hearts or zig-zags.
- Second rise (45 minutes). Create a warm-proofing environment by briefly turning on your oven (then turning it off) or placing a bowl of hot water inside. Cover the dough loosely with greased plastic wrap and allow it to rise for 45 minutes to 1 hour or until it becomes puffy but does not quite double in size. Preheat your oven to 425°F (220°C) towards the end of the proofing time, making sure the dough is removed first if it is inside.
- Bake. Place the baking sheet with the dough on the center rack of your preheated oven. Bake for 35-40 minutes until the loaf is deep golden brown. For precision, check that the internal temperature of the bread reaches 200°F (93°C) using a kitchen thermometer.
- Cool the bread. Once baked, remove the bread from the baking sheet and transfer it to a cooling rack. Allow the bread to cool completely for at least 30 minutes before slicing. This resting time allows the crumb to set for a perfect texture and flavor.
The secret to this easy loaf of bread is the long rise at room temperature. Mix the dough in the morning and let it sit all day before shaping and rising for one hour more. This wet dough and the long rise combine to develop proteins and gluten without kneading. (To be honest, the science of it all isn’t important. All you need to know is how to make it. If you can hold a spoon and mix for a minute, you can do this.
It’s my go-to for breakfast toast, hearty sandwiches, or just tearing off a piece to enjoy with butter. If you’re looking for a soft and versatile loaf for sandwiches, check out this recipe for No-Knead Sandwich Bread. It’s just as easy and perfect for everyday use.
Key Ingredients and Tools
Some key tools and ingredients in this recipe are worth noting. Knowing their importance can enhance your baking.
- Yeast: Both instant and active dry yeast work well here. If you’re using active dry yeast, you don’t need to dissolve it beforehand; the long rise will take care of it. Yeast is essential because it makes your bread rise and gives it that light texture. If you don’t have instant or active dry yeast, use 1 ½ teaspoons of fresh yeast. Just dissolve it in the water before mixing.
- Water: The right amount is important for the dough’s consistency. If the dough feels too dry or doesn’t come together, add water a teaspoon at a time. Filtered or room-temperature water is best—if it’s too hot, it can harm the yeast. You can use milk instead of water for a softer texture and richer flavor.
- Flour: All-purpose flour is flexible and works well, but you can use bread flour for added chewiness. You can replace all-purpose flour with bread flour for a chewier texture or use up to 50% whole wheat flour for a denser and nuttier loaf. Just remember to add a bit more water if needed.
- Kitchen thermometer: While not necessary, this tool can be very helpful. It lets you check if your bread is fully baked; aim for an internal temperature of 200°F. This helps you avoid doughy bread, ensuring success with each bake.
- Sharp knife or lame: A lame is made for slashing bread dough, but a sharp kitchen knife works fine, too. These cuts allow steam to escape and help the bread rise evenly while baking.
- Parchment paper: This prevents sticking and makes cleanup easy. It also helps you move the dough to and from the baking sheet without messing up its shape.
Each tool and ingredient is important for making this recipe easy and tasty. With the right setup, your bread will turn out right every time!
Troubleshooting and Help
Don’t panic! If your dough hasn’t risen after 10-12 hours, it’s likely because your kitchen is too cold. Try moving the bowl to a warmer spot near a sunny window or inside an oven turned off with the light on. Be patient—sometimes it just needs a little extra time.
If you want an extra crispy crust, place a pan of hot water in the oven while the bread bakes. The steam helps create that beautiful, crunchy crust.
Yes, it’s worth the wait! Cutting into hot bread can make the inside gummy. Letting it cool for at least 30 minutes helps the crumb set and makes slicing much easier.
This recipe is designed for regular flour so that gluten-free flour won’t work as a one-to-one substitution. If you want a gluten-free option, look for recipes for gluten-free bread.
A good rule of thumb is to tap the bottom of the loaf—if it sounds hollow, it’s done. For extra certainty, use a kitchen thermometer. The internal temperature should be 200°F.
During the initial mixing step, you can mix ingredients like fresh herbs, shredded cheese, minced garlic, or seeds. Just keep the total amount of add-ins to about ½ cup. You can also try this Jalapeño Cheddar No-Knead Bread for a flavorful twist on this classic recipe.
Yes! Make sure you have a large enough bowl for the dough to rise, and use two baking sheets if needed. Doubling works great if you want to freeze one loaf for later.
I hope this bread becomes a favorite in your home, just like mine! It’s perfect for a lazy weekend brunch or as a warm, comforting side for dinner. Make it once, and you’ll want to bake it every week—if there are leftovers, they’re amazing for sandwiches or toast the next day. This bread is as versatile as it is delicious!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.