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5 from 2 votes

Simple No-Knead Bread (No Dutch Oven Required!)

All you need are four basic ingredients to make this easy, hands-off loaf of bread. A few minutes of mixing + a long rise make this recipe foolproof.
Prep Time10 minutes
Cook Time40 minutes
rising time12 hours
Total Time12 hours 50 minutes
Course: Bread
Cuisine: American, european
Keyword: beginner bread recipe, no knead bread
Servings: 10 servings
Calories: 173kcal
Author: Katie

Equipment

  • Cooking Spray
  • Parchment paper
  • 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)

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.
    rough dough in mixing bowl.
  • 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.
    process of dough rising in mixing bowl.
  • 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.
    dough shaped into ball.
  • 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.
    round loaf before and after rising.
  • 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.

Nutrition

Calories: 173kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 373mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg