The Best Ever No-Knead Bread: Foolproof, Delicious, and Worth the Wait
After decades of being the full-time family cook, I’ve tackled more than my fair share of bread recipes. Some of my fondest memories are of my mom making bread, kneading and shaping it by touch and feel, rarely following a recipe. Inspired by her, I tried to replicate that magic early on, but let’s just say my attempts were more suitable as doorstops than dinner!
Thankfully, I didn’t give up on bread-making. I learned the basics, found my rhythm, and then this game-changing recipe came along: No-Knead Bread, one of the most beloved recipes to ever grace The New York Times cooking section. And let me tell you, there’s a reason it’s so highly praised. It’s simple, it’s foolproof, and it’s absolutely delicious.
Now, this bread isn’t a lot of work, but it does ask for a little patience. You need to start the night before you want to enjoy it, as the first rise takes about 18 hours. But trust me, it’s worth it!
There are just a few key things to keep in mind to make sure this bread turns out perfectly every time:
1. Check your yeast. Expired yeast is unreliable. A few days past expiry might be fine, but why risk it? Fresh yeast means a dependable rise.
2. Get the water temperature right. Use a thermometer to ensure the water is between 110°F and 115°F. Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it.
3. Room temperature matters. The overnight rise needs a cozy environment, around 72°F. If you live in a cold climate (like I do) and turn down the heat at night, this can be tricky. Thankfully, one of my kitchen counters is heated, making it the perfect spot for the dough to rise. Plus, it makes mornings a little more enjoyable, whether I’m sipping a hot espresso (for me) or a hot coffee (for my husband).
The best part? This bread is always a showstopper. The crust is golden and crisp, the inside is soft and chewy, and it tastes like something you’d get from an artisan bakery. And the best thing? It’s not complicated. A little planning, a few simple ingredients, and you’ll have a loaf of homemade bread that’ll wow your family and friends every time.
Give it a try, and enjoy the magic of freshly baked bread with minimal effort. You won’t be disappointed! ❤️🍞
The Best Ever No-Knead Bread
Special Note: You need a 6-8 qt heavy covered pot (cast iron, enamel, Pyrex or ceramic) The photo here is of an enamel coated cast iron Le Creuset pot.
Ingredients:
Yield:One 1½-pound loaf
3⅓cups all-purpose or bread flour, plus more for dusting
Generous ¼ teaspoon instant yeast
2teaspoons/8 grams kosher salt
1 1/2c warm water (between 110°F and 115°F)
Instructions:
In a large bowl combine flour, yeast and salt.
Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles (next day).
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour.
Put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.
