Serves 6
4320 min
Better No-Knead Bread
Recipe GLPR77a35c3474aa2f
A rustic artisan bread made with a long, cool fermentation that develops deep flavor and a beautiful crust. This simplified no-knead method requires only flour, water, salt, and yeast—no stirring or shaping required. The dough rises slowly overnight, then bakes in a hot Dutch oven for a crispy, chewy loaf with an open crumb structure.
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Ingredients
300 g bread flour or all-purpose flour
4½ g salt
3 g instant yeast
210 g water
Directions
Combine the flour, salt, and instant yeast in a large bowl. Whisk together to distribute the yeast and salt evenly throughout the flour.
Add the water to the dry ingredients and stir with a wooden spoon or rubber spatula until all the flour is hydrated and a shaggy, wet dough forms. The dough will be quite sticky and may not be fully incorporated—that is normal.
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 12 to 18 hours. During this long fermentation, the yeast will slowly activate and the gluten will develop naturally without any kneading. The dough should become bubbly and slightly risen.
About 30 minutes before baking, preheat your oven to 500°F (260°C). Place a covered Dutch oven or heavy enameled cast-iron pot with a lid inside the oven so it heats thoroughly.
Carefully remove the hot Dutch oven from the oven. Gently tip the dough from the bowl onto the heated surface inside the pot. The dough will be very sticky and will shape itself as it spreads in the pot.
Cover the pot with its lid and return it to the 500°F oven. Bake for 30 minutes covered to trap steam, which will help develop the crust.
Remove the lid from the Dutch oven and continue baking for an additional 25 to 30 minutes, until the bread is deeply browned and the internal temperature reaches 210°F when measured with an instant-read thermometer inserted into the center of the loaf.
Carefully remove the bread from the Dutch oven using tongs or a spatula and transfer it to a wire cooling rack. Allow the bread to cool for at least 1 hour before slicing to let the interior set properly.
