The Best No-Knead Bread
As its name suggests, this homemade bread recipe requires zero kneading and comes together in only a few easy steps. Instead of working the dough by hand or using a stand-mixer, the secret to this mostly-hands-off recipe lies in letting the dough sit, covered, on the counter overnight to let the yeast do its magic, resulting in a puffed, ready-to-bake product the next morning.
You can use any of our sea salts to flavor it, from Wild Ramp Sea Salt to our Rosemary-Basil Sea Salt Grinder.
The Best No-Knead Bread
Evelyn Greene
Rated 5.0 stars by 1 users
Category
Breads and Baked Goods
Author:
Evelyn Greene
Servings
8
Prep Time
10 minutes
Cook Time
50 minutes
This homemade loaf comes together with hardly any work, save for a few seconds of stirring and shaping...that's what we call magic! To measure out flour, spoon it into your measuring cup and level off before adding to the bowl. We recommend adding the water gradually and stirring as you go (you may not need all of it). You're looking for a dough that's sticky but not soupy with no dry bits of flour remaining.
After letting dough sit overnight, it should be puffed and doubled in size. If your kitchen is very cold, it may take a bit longer to rise.
Ingredients
- 3 cups all-purpose flour, plus more for shaping
- ¾ cup chopped fresh rosemary
-
1 ¾ tsp. Well Seasoned Table sea salt such as Roasted Garlic Sea Salt, Wild Ramp & Roasted Garlic Sea Salt Grinder, or Rosemary Basil Sea Salt
- ½ tsp. active dry yeast
- 1 ½ cups water (room temperature)
Directions
- In a large bowl whisk flour, rosemary, WST sea salt, and yeast together. Gradually mix in water and use a spatula to blend until well combined (dough should be sticky but not watery; we recommend adding in water a little at a time to make sure it is just right). Cover bowl and let sit on counter overnight, at least 12 hours.
- When you’re ready to bake, place a Dutch oven (with lid) on center rack in oven and preheat oven to 450°.
- Dust your hands with flour and sprinkle some over the top of the dough in the bowl. With your floured fingers, separate the dough from the sides of the bowl and form into a ball. (While this is a no-knead recipe, you may have to fold it a couple times to get it to form the shape you want.)
- Carefully remove Dutch oven from preheated oven (it will be very hot!) and place dough inside. Cover and bake 30 minutes, then remove lid and continue to bake until bread is golden brown, 15 to 20 minutes. (If you have an instant-read thermometer, insert it into center of loaf; temp should read at least 200°.)
- Remove bread from oven and transfer loaf to a wire rack to cool completely. Bread can be wrapped well in plastic wrap or a freezer bag (push out all of the air!) and frozen for up to 3 months.
1 comment
Hi! I’m looking for the recipe for the no knead bread but only see the photo. Can you share it? Thanks!