No Knead Bread (step by step)

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

yeast

💰Cheaper: baking powder

Baking powder can be a cheaper leavening agent.

In a large bowl, combine all the ingredients until there are no clumps of flour left using a wooden spoon.

Cover the bowl with plastic wrap or a damp paper towel and let it rest outside of the fridge for 12 to 18 hours.

After 16 hours, the dough should have risen significantly and have a beautiful gluten formation.

Minimize contact with the dough; wet your hands before handling it.

Grab the dough, pull it up and towards you, and push it down towards the center, doing this on all sides for about four or five turns.

Dump the dough onto parchment paper seam side down to make transferring easier.

Cover the dough and let it proof for another 2 hours.

After 1 hour of proofing, preheat your oven to 450°F (232°C) with the Dutch oven and lid inside.

After 2 hours, sprinkle a little flour on top of the dough.

Make an incision down the middle of the dough using a sharp knife or scissors to control steam escape.

Carefully transfer the dough into the hot Dutch oven using the parchment paper.

Cover the Dutch oven and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 25 to 30 minutes until the crust is nice and golden brown.

Once done, let the bread cool on a wire rack for about an hour until completely cooled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens