Perfect No-Knead Bread Recipe

No-Knead Bread is a game-changer for home bakers, offering an easy and fuss-free way to create artisan-style bread with a crisp crust and chewy interior. This method requires minimal effort and ingredients—just a simple mix of flour, water, yeast, and salt, followed by a long fermentation to develop complex flavors and textures. Baked in a cast iron pan, this bread achieves a beautiful golden-brown crust and a perfect crumb. Whether you’re a seasoned baker or a beginner, this recipe is a foolproof way to enjoy fresh, homemade bread without the need for kneading!

Ingredients

  • All-purpose flour: 3 1/4 cups (400 g)
  • Lukewarm water: 1 1/3 cups (320 ml)
  • Salt: 1 teaspoon
  • Dried yeast: 1/2 teaspoon
  • Cast iron pan
  • Baking paper

Step-by-Step Instructions

Step 1: Mixing the Dough

  1. Combine the Ingredients: In a large mixing bowl, add 3 1/4 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of dried yeast. Pour in 1 1/3 cups of lukewarm water. Using a wooden spoon, mix all the ingredients together until no dry flour remains. The dough should be shaggy and sticky, which is ideal for no-knead bread.
  2. Initial Fermentation: Cover the bowl with a lid or a clean tea towel. Place the bowl in a warm, draft-free area and let the dough rise for about 12 hours. This long fermentation period allows the yeast to work slowly, developing deep, complex flavors and a chewy texture. The dough should double in size and have a bubbly surface when ready.

Step 2: Shaping the Dough

  1. Prepare the Countertop: After the dough has risen and doubled in size, generously flour your countertop to prevent sticking. Gently remove the dough from the bowl using a spatula, being careful not to deflate it too much.
  2. Folding the Dough: Lightly flour your hands and the surface of the dough. Gently fold the dough in half a few times to create layers, which helps to build structure within the dough.
  3. Forming the Dough Ball: Shape the dough into a ball by tucking the edges underneath. Place the dough ball on a piece of baking paper. Sprinkle a little flour on top and cover it with a clean tea towel. Let the dough rise for another 2 hours. During this time, it should become puffy and relaxed.

Step 3: Baking the Bread

  1. Preheat the Oven and Pan: About 30 minutes before the end of the second rise, preheat your oven to 250°C (482°F) with the cast iron pan inside. The high heat is crucial for creating a crusty exterior.
  2. Transfer the Dough: Carefully remove the hot cast iron pan from the oven. Using the baking paper, lift the dough and place it into the pan. Be cautious, as the pan will be extremely hot. You can use the parchment paper to help lower the dough into the pan, which will also make it easier to remove after baking.
  3. Bake with the Lid On: Place the lid on the pan and return it to the oven. Lower the oven temperature to 200°C (392°F) and bake for 30 minutes. The steam trapped inside the pan helps create a crisp crust.
  4. Finish Baking without the Lid: After 30 minutes, remove the lid and bake for an additional 15 minutes. This final step ensures a golden-brown crust and a fully baked interior.
  5. Cooling the Bread: Once baked, carefully remove the bread from the pan using the edges of the baking paper, and let it cool on a wire rack. Cooling allows the bread to set and makes slicing easier. Resist the urge to slice it immediately; allowing it to cool for at least 30 minutes will result in the best texture.

Tips for the Best No-Knead Bread

  • Use Fresh Yeast: Ensure your yeast is fresh and active for the best rise. If in doubt, proof the yeast in a little warm water with sugar before mixing it with the flour.
  • Water Temperature: Lukewarm water (around 100-110°F / 38-43°C) helps activate the yeast without killing it. If the water is too hot, it can inhibit the yeast’s ability to rise.
  • Fermentation Time: The longer the fermentation, the better the flavor. Don’t rush this process; a full 12-18 hours of fermentation at room temperature yields the best results.
  • Flour Variety: Experiment with different types of flour, such as whole wheat, rye, or a mix of flours, to add varied flavors and textures to your bread. Adjust water slightly if using whole grain flours, as they absorb more moisture.
  • Steam for Crust: If you don’t have a lid for your pan, place a shallow pan of water on the bottom rack of your oven to create steam. This helps develop a crisp, golden crust.

Serving Suggestions

  • Serve slices of this crusty No-Knead Bread with butter, olive oil, or your favorite spreads.
  • Pair with soups, stews, or salads for a complete meal.
  • Use it to make gourmet sandwiches or as a base for bruschetta topped with fresh tomatoes, basil, and balsamic glaze.

Enjoy your freshly baked, homemade No-Knead Bread—a simple yet delightful treat that elevates any meal!