What are common problems with no-knead bread?

Flat bread usually means the dough over-proofed (rose too long) or your oven wasn't hot enough. Make sure to preheat your Dutch oven fully. Dense texture typically comes from not enough rise time or adding too much flour during shaping. Gummy inside means the bread was cut too soon: always let it cool for at least 45 minutes. Pale crust means the baking time was too short.

What's the point of no-knead bread?

The point of no-knead bread is to make artisan-quality bread easy to make by any home baker by taking out the work of kneading. Instead of working the dough by hand for 10 minutes, time does the work for you. The extended fermentation (12-18 hours) lets the gluten strands to form naturally through a process called autolysis, while the yeast slowly ferments the flour, creating complex flavors and that characteristic tangy taste. This method also fits easily into a busy schedule since most of the time is hands-off.

Is parchment paper safe to use at high temperatures?

Most parchment paper is safe up to 420-450°F, which is why I recommend removing the bread from the Dutch oven after the initial 16-minute covered bake and placing it directly on the oven rack for the remaining time at 400°F.

Can I use a loaf pan for this bread?

This recipe is designed for a round boule baked in a Dutch oven. I recommend trying my Sandwich Bread Recipe for a loaf pan.

Best No Knead Bread Recipe (Bakery-Style Loaf!)

Name: Best No Knead Bread Recipe
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Artisan
Ingredients: 3 cups all purpose flour (375 grams); 1/2 cup whole wheat flour (62 grams); 1/2 teaspoon instant or active dry yeast; 9 grams 1 1/2 teaspoons kosher salt; 1 1/3 cups water (314 grams); 1 tablespoon apple cider vinegar (15 grams)

Best No Knead Bread Recipe

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Make this no knead bread recipe for a crispy crust and tender crumb. Minimal hands-on time and a long rise create big flavor with almost no effort.

Author: Sonja Overhiser
Prep Time: 1 hour 30 minutes (including overnight)
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Yield: 12 to 14 slices 1x
Category: Bread
Method: Baked
Cuisine: Artisan
Diet: Vegan

Ingredients

Scale

3 cups all purpose flour (375 grams)
1/2 cup whole wheat flour (62 grams)
1/2 teaspoon instant or active dry yeast
9 grams 1 1/2 teaspoons kosher salt
1 1/3 cups water (314 grams)
1 tablespoon apple cider vinegar (15 grams)

Instructions

Mix the dough & rest overnight: In medium bowl, stir together the all purpose flour, whole wheat flour, yeast and salt. Add the warm water and vinegar and stir with a wooden spoon or dough whisk until all flour is incorporated. Place the bowl in a proofing bag or cover with plastic wrap. Rest at room temperature overnight (12 to 18 hours). The resulting dough will be bubbly and very sticky.
Shape the dough: When ready to bake, remove the dough from the bowl onto a clean, lightly-floured countertop. Gently spread the dough into a square and then fold up each side into a packet. Flip the dough over. Place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a boule shape. Follow this video tutorial for boule shaping technique.
Proof the dough for 1 hour: Place the boule on a piece of parchment paper about twice the width of the boule. Cover the dough with an inverted large bowl and rest one hour.
Preheat the oven: Preheat the Dutch oven (with lid) at 475°F for 30 minutes. (Or for the pizza stone method, place the pizza stone on middle rack of oven, off to one side. Place a cast iron pan or thickest baking sheet on the rack just below and off to the other side of oven. You’ll pour water into it later to create steam.)
Score the bread: Use a sharp knife or lame to cut several shallow slits at angle across the top of the dough. The photographs show this cross pattern.
Bake for 16 minutes: Working quickly and carefully with oven gloves or mitts, transfer the dough on the parchment paper to the preheated Dutch oven, then place the top on. Bake for 16 minutes. (Or for the pizza stone method, transfer the dough on the parchment paper to the preheated pizza stone. After the bread is on the the stone, make the steam: cover your hand with a towel and very carefully pour 1 cup of water onto the cast-iron pan or baking sheet, then immediately close the door.
Reduce to 400°F and bake for 25 to 27 minutes: After the 16 minutes, reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack. (Or for the pizza stone method, open the oven door a couple of times to fan out excess moist air.) Bake for an additional 25 to 27 minutes, until hollow when tapped or internal temperature is at 205 to 209 Fahrenheit. Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days (do not store in plastic). Freeze (sliced) wrapped in foil in a plastic bag for several months.

Notes

Flour substitutions: You can use 100% all-purpose flour if you don’t have whole wheat.

Salt: I use Morton’s kosher salt or fine sea salt. If you use Diamond Crystal, you can increase slightly.

Without a Dutch oven: See the preheated pizza stone with steam method.

Storage: Store wrapped in cloth at room temperature for up to 2 days, or freeze sliced bread in a sealed bag for up to 3 months.

Find it online: https://www.acouplecooks.com/easy-no-knead-bread/