There’s something about the smell of bread baking that immediately changes the atmosphere of a home—like a warm, invisible hug wrapping around you. This No Knead Bread Dough recipe is exactly for those moments when you want fresh, crusty bread without the fuss of traditional kneading. It’s one of those surprisingly simple methods that rewards you with a loaf that looks like you spent hours in the kitchen, even if you only stirred a sticky dough and waited.
I remember the first time I tried this recipe. I was halfway through an unrelated kitchen experiment when I glanced at the dough resting quietly on the counter. It was bubbly and soft, almost like it was breathing under the cloth. I was a little skeptical—how could something so simple turn into such a beautiful loaf? But the moment I pulled that golden crust from the oven, the rustic scent filled my small kitchen, and any doubts just melted away. Honestly, I think I got a bit distracted and forgot to set a timer at one point, but it still came out perfectly crusty.
Why You’ll Love It:
- It requires almost no active time—just mix and wait, making it ideal for busier days or slow weekends.
- The crust develops beautifully without complicated techniques, but it’s not quite the same as traditional kneaded bread, which is part of its charm.
- The long fermentation gives it a depth of flavor that’s hard to beat for such minimal effort.
- You don’t need special equipment, just a heavy pot to bake it in, which you might already have in your kitchen.
If you’ve ever been intimidated by bread-making, this recipe gently welcomes you in without any pressure or rush. The slow rise lets you go about your day while the dough quietly does its thing.
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No Knead Bread Dough
- Total Time: 12 hours 50 minutes
- Yield: 1 loaf 1x
Description
A simple and easy no knead bread dough recipe that requires minimal effort and yields a delicious, crusty homemade bread.
Ingredients
3 cups (375 grams) all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 1/2 cups (360 milliliters) warm water (about 110°F or 43°C)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir well to evenly distribute the ingredients.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours. The dough will rise and become bubbly.
After the resting period, lightly flour a work surface and your hands. Turn the dough out onto the surface and fold it over on itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a large piece of parchment paper. Cover it loosely with a kitchen towel and let it rest for 1 to 2 hours, until it has doubled in size.
About 30 minutes before baking, place a heavy covered pot (such as a Dutch oven) in the oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid.
Bake the dough covered for 30 minutes. Then remove the lid and bake for an additional 10 minutes until the bread is golden brown and crusty.
Remove the bread from the pot and cool on a wire rack for at least 1 hour before slicing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Kitchen Notes:
This recipe is forgiving on equipment—you just need something oven-safe with a lid to get that perfect crust, like a heavy pot or Dutch oven. When serving, I love slicing the warm bread and spreading it with a little butter or dipping it into olive oil and balsamic vinegar. Sometimes, I’ve tried folding in herbs or a handful of olives before the long rise, though I’m still figuring out how that changes the texture. Or you could try swapping some of the flour for whole wheat, but I haven’t tested how that affects the crust yet. One day, I might even experiment with adding seeds on top, but for now, I enjoy the simplicity.
FAQ:
Can I speed up the rising time? Not really—the slow fermentation is key to the flavor and texture, so it’s best to let it rest overnight as suggested.
Will the dough be sticky? Yes, it’s supposed to be shaggy and sticky; resist the urge to add more flour.
Can I freeze the dough? It’s better to freeze the baked bread, but if you want, you can try freezing the dough after the first rise—though I haven’t tried this extensively.
Give this no knead bread dough a try the next time you want a cozy kitchen project that feels like a treat rather than a chore. Warm bread is waiting for you.