The Easiest No Knead Bread Recipe

Updated at: Sun, 25 Feb 2024 11:40:06 GMT

Step 1

Prepare the dough using your choice of either Method 1 (Zero Effort) or Method 2 (Stretch and Fold). See the section “About the two methods of making this bread” above, to understand the differences in the two methods.

Step 2

Make and proof the dough

Step 3

In a large bowl (the biggest you have) combine the water, salt, and yeast. Give these a good stir to mix them well.

Step 4

(Don’t worry about mixing the salt and yeast directly. It’s a myth that this kills the yeast!)

Step 5

Add the flour and mix using a large spoon or spatula until all the flour is incorporated. Scrape down the sides as best you can with your spoon or spatula.

Step 6

The dough should be very sticky. So, depending on your your flour, you might need to add more water (see the section “What kind of flour should I use for this bread?” above). Add extra water 2 tablespoons at a time, and fully incorporate to check the change in “stickiness” of the dough.

Step 7

Cover the bowl with a large plate, and leave on the counter for the day to rise (e.g., while you go out to work).

Step 8

That’s it, your dough is made. Leave it for a minimum of 6 hours.

Step 9

Pre-heat your oven and Dutch oven

Step 10

When you’re ready to bake your bread in the afternoon or evening, pre-heat your oven to 450°F (230°C) with your empty Dutch oven in the oven for 10 to 15 minutes.

Step 11

After 6 hours or more, your dough will be in serious need of attention. It will probably have risen, and then collapsed in on itself (see photo below).

Step 12

To rescue the dough, simply perform one quick round of four stretches and folds (see the stretch and fold technique in Method 2 below for details). That’s it, your dough is rescued.

Step 13

Rescuing the over-proofed dough with a quick series of stretches and folds.

Step 14

Bake the bread

Step 15

Now, take the hot Dutch oven out of the oven. (Be careful to use oven gloves!). Dust the bottom with flour (see photo).

Step 16

Then, gently pick up the dough and drop it into the pot. Make one snip in the top using a pair of scissors (see photo).

Step 17

Dusting the top of the loaf with flour then make cuts in the dough

Step 18

Put the the lid on on the Dutch oven, and transfer to the preheated oven.

Step 19

Bake with the lid on at 450°F (230°C) for 30 to 35 minutes.

Step 20

Then remove the lid, drop the oven temperature to 400°F (200°C) and make for another 10 minutes or longer, or until you’ve achieved the color of crust you want.

Step 21

Allow the bread to cool

Step 22

Using a wood spoon or spatula, carefully remove the bread from the Dutch oven and allow it to cool on a wire rack (or turn the bread on its side). Leave it for at least 45 minutes before cutting in to it.

Step 23

Dough Method 2 — Stretch and Fold

Step 24

In a large bowl, combine the water, salt, and yeast. Give these a whisk.

Step 25

Add the flour and mix using a large spoon or spatula until all the flour is incorporated. Scrape down the sides as best you can with your spoon or spatula.

Step 26

The dough should be very sticky. So, depending on your flour, you might need to add more water (see the section “What kind of flour should I use for this bread?” above). Add extra water 2 tablespoons at a time, and fully incorporate to check the change in “stickiness” of the dough.

Step 27

Cover the bowl with a large plate, and leave on the counter for 30 minutes.

Step 28

Stretching and folding the dough

Step 29

We are going to perform four or five rounds of "stretches and folds". Take one side of the dough, stretch and fold bringing the dough to the opposite side of the bowl. Rotate the bowl one quarter and repeat another 3 times. (See video for details of the stretch and fold technique.)

Step 30

Cover the bowl and leave for 30 minutes.

Step 31

Repeat the stretch and fold process another 3 or 4 times, leaving 30 minutes in between each round. At the end if this time, the dough should have double in size.

Step 32

Pre-heat your oven to 450°F (230°C) with your empty Dutch oven in the oven for 10 to15 minutes.

Step 33

Then, to bake the bread, simple follow the steps in Method 1 above, from the step “Bake the bread” onwards. The finished loaf should look similar to the photo below.

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