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You are here: Home / Recipes / Breads and Rolls / No-knead Crusty Bread

No-knead Crusty Bread

September 19, 2018 Updated June 16, 2020 2,277 Comments

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No-knead Crusty Bread in a Dutch oven
No-knead crusty bread made with just 4 simple ingredients and literally takes just 5 minutes of prep time with an overnight rise.  The dough is baked in a covered dutch oven for perfect artisan bread.
 
Crust Bread

What I love about this bread

  • It’s so easy to make.   This dough can be made in less than 5 minutes.
  • The basic dough recipe can be enhanced with many different flavor varieties.
  • Very little hands-on time.
  • Crusty bread never ceases to impress family and friends.
  • My 12-year-old grandson can make it.
No-knead Crusty Bread on a cloth
 
 
For your viewing pleasure, you can easily watch the video below with step-by-step instructions for 3 different flavors of Crusty Bread.
 
 
 

Let’s make No-knead crusty bread:

 
No knead crusty bread ingredients in a bowl
No knead crusty bread just mixed after adding water
No knead crusty bread ingredients in a bowl with water
No-knead Crusty Bread rising
  • In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
  • Add water.  Mix just until all of the flour has combined with the water.  The dough will look like a shaggy mess.  That’s ok.
  • Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop.  DO NOT REFRIGERATE.  This is not optional.  It takes that much time to proof the dough.  The reason why you need a large bowl is that the dough will start to rise.
  • After 12 hours the dough will look like this.  It’s pretty sticky, but that’s ok it’s supposed to be.

Shaping and baking the bread:

No knead crusty bread shaped ready to bake
No knead crusty bread rising
  • Preheat  oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and preheat the pot for 30 minutes.
  • Right after you put the pan in the oven to pre-heat, dump the dough out onto a HEAVILY floured surface.  Shape it into a round ball and place on a sheet of parchment paper.  Parchment makes it so easy to transfer the dough into a hot pot and then remove it after baking.  The parchment paper stays in the pot.  This will rest for 30 minutes while the pan is heating.  Cover with plastic wrap.  Note:  Use silicone coated parchment paper.  The regular non-coated paper will stick terribly.  Don’t chance it.
No-knead Crusty Bread dough in a dutch oven
No-knead Crusty Bread in a Dutch oven
  • Remove pot from the oven and carefully pick up the parchment and drop dough into the pot.  Be careful the pan is HOT.  Put the lid on the pot and return it to the oven for 30 minutes.
  • After 30 minutes remove the lid from the pan.   Bake for an additional 15 minutes or until nicely browned.  You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside.  The temp should be between 190F and 200F degrees.  Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper.
     
    No-knead Crusty Bread being sliced

Holy cow!  Can you believe how gorgeous that is?  It’s best to wait for the bread to cool before slicing.  Because I love warm bread I sliced it right away.

 
No-knead Crusty Bread
 
When you put the dough into the pan, it looks like a shaggy mess and when you take off the lid, you have a masterpiece.  This is when you can start patting yourself on the back while telling yourself how awesome you are…because you ARE.  
 

FAQ’s

Q:  Do I have to use an enamel covered cast iron pan?

A:  NO.  You can use anything that can take the heat.  The following have been used that I know of:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.

Q:  Do I have to use unbleached flour?

A:  I always use unbleached flour.  You can try bleached flour.

Q:  Can I use self-rising flour?

A:  I don’t know.  I would just stick to all-purpose.

Q:  What size is my pan?

A:  My smallest pan is 5.5 quart.  You can use as small as a 3 quart.

Q:  What type of yeast do I use?

A:  I use SAF instant yeast.  Any yeast should work.

Q:  Why is my bread turning out flat?

A:   You could try using less 1/4 cup less liquid.  Or add 1/4 cup additional flour.  Make sure your dough appears to be dry when you first mix it.  It will have more moisture during the rising time.

Q:  Can my dough sit out longer than 18 hours?  Does it HAVE to be between 12-18 hours?

A:  I have let some dough sit as long as 24 hours and the bread was beautiful.

Q:  Have you tried Gluten-free?

A:  From what I hear the best GF is from King Arthur Flour  https://shop.kingarthurflour.com/items/gluten-free-measure-for-measure-flour-3-lb

Q:  Do I have to grease or oil the pan?  Will my breadstick?

A:  No you don’t need to grease the pan.  I have never had the bread stick when using a cast iron pot.  I haven’t tried anything else.  The best way to be certain that the bread won’t stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.  Leave the paper in the pan.  It’s won’t burn.  When the bread has baked, just lift the sides of the parchment out of the pan.  Voila!  HOWEVER:  Not all parchment paper is created equal.  I use a silicone coated parchment paper.  Regular parchment paper can stick something terrible.  Don’t chance it.

 

No-knead Crusty Bread in a Dutch oven
4.35 from 97 votes
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No-Knead Crusty Bread

Wonderful yet easy artisan bread with a crisp crust.  Prep takes just a few minutes with an overnight rise.  Baked in a pot with a lid to create a steam oven.  Bread can be made with many flavors and variations.

Course Breads
Cuisine American, French, Italian
Keyword crusty bread, dutch oven bread, No-knead bread
Prep Time 5 minutes
Cook Time 45 minutes
overnight rise 18 hours 3 minutes
Total Time 50 minutes
Servings 10
Calories 138 kcal

Ingredients

  • 3 cups + 2 tablespoons unbleached all purpose flour (450 gr)
  • 1 3/4 teaspoons Kosher salt (10 gr)
  • 1/2 teaspoon Instant or Rapid-rise yeast (3 gr)
  • 1 1/2 cups water cool (315 gr)

Instructions

  1. In a large mixing bowl, whisk together flour, salt and yeast.       

  2. Add water and mix until a shaggy mixture forms.

  3.  Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.

  4.  Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  OR pot can be placed in cold oven while oven is preheating leave in oven for 30 minutes. 

  5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.

  6. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Recipe Video

Recipe Notes

FAQ's

Q:  Do I have to use an enamel covered cast iron pan?

A:  NO.  You can use anything that can take the heat.  The following have been used that I know of:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.

Q:  Do I have to use unbleached flour?

A:  I always use unbleached flour.  You can try bleached flour.

Q:  Can I use self-rising flour?

A:  I don't know.  I would just stick to all-purpose.

Q:  What size is my pan?

A:  My smallest pan is 5.5 quart.  You can use as small as a 3 quart.

Q:  What type of yeast do I use?

A:  I use SAF instant yeast.  Any yeast should work.

Q:  Why is my bread turning out flat?

A:   You could try using less 1/4 cup less liquid.  Or add 1/4 cup additional flour.  Make sure your dough appears to be dry when you first mix it.  It will have more moisture during the rising time.

Q:  Can my dough sit out longer than 18 hours?  Does it HAVE to be between 12-18 hours?

A:  I have let some dough sit as long as 24 hours and the bread was beautiful.

Q:  Have you tried Gluten-free?

A:  No.  I'm still waiting for someone to venture into the realm of Gluten-free. If you try it, let everyone know.

Q:  Do I have to grease or oil the pan?  Will my breadstick?

A:  No you don't need to grease the pan.  I have never had the bread stick when using a cast iron pot.  I haven't tried anything else.  The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.  Leave the paper in the pan.  It's won't burn.  When the bread has baked, just lift the sides of the parchment out of the pan.  Voila!  HOWEVER:  Not all parchment paper is created equal.  I use a silicone coated parchment paper.  Regular parchment paper can stick something terrible.  Don't chance it.

More Notes:

Regular active yeast can be used in place of the instant or rapid-rise yeast.  It will need to be activated in 1/4 cup warm water.  Stir and let sit for 5-10 minutes.  However, most of the comments I have received state that the rapid raise works the best.  You choose.  Whisk the flour, salt, and yeast together.

 

Nutrition Facts
No-Knead Crusty Bread
Amount Per Serving
Calories 138
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 409mg17%
Potassium 45mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 0g0%
Protein 4g8%
Calcium 7mg1%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

More recipes you’ll love:

overhead shot of sliced No-knead Lemon Rosemary Gruyere Bread
Partially sliced No-Knead Green Chile Cheddar Bread on tan cloth in blue bowl
overhead shot of sliced cranberry orange pecan bread on a burgundy cloth
Round focaccia bread topped with an arrangement of fresh herbs on a cloth and bread board

Check out more flavor variations for No-knead crusty bread:

Cranberry Orange Almond Crusty Bread

Focaccia in Five Minutes

Kalamata Olive and Rosemary Fougasse
 
No-knead Delicata Focaccia
 
Artisan No-Knead Bread

Anadama Bread

Parker House Rolls

Update notes:  This recipe was originally posted in 2010 but was published again in 2019 with a printable recipe card and nutritional information and video.

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Filed Under: Breads and Rolls Tagged With: Breads, crusty bread, dutch oven bread, no-knead bread

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Comments

  1. Alice says

    January 1, 2021 at 6:33 pm

    5 stars
    I love this recipe and make it all the time for gifts. The neighbor thinks I’m awesome. Lol. (why is this all caps…?) I was wondering though, if you’ve ever tried substituting almond flour or something for part of the flour? I don’t care about gluten, I just want to lower my carb intake. I was thinking the long rise, and perhaps adding some vital wheat gluten, would still have a good rise. thoughts?

    Reply
    • Janet Barton says

      January 1, 2021 at 9:41 pm

      I’m sorry about all CAPs. The caps do not come through on the comment. 🤷🏼‍♀️ The bread does make awesome gifts!

      I have not tried adding almond flour. My guess is it could be quite dense. I generally use vital wheat gluten when I make whole wheat bread. I have received comments using gluten-free, but not using almond flour. I’m sorry I’m not much help. Let me know if you have any other questions. Happy baking.

      Reply
  2. Scott Henderson says

    December 8, 2020 at 4:12 am

    Do you have any suggestions for adapting this bread to gluten-free flour? I tried my usual gluten-free blend (cup For Cup) and it didn’t come together or rise properly.

    Reply
    • Janet Barton says

      December 8, 2020 at 9:24 pm

      I personally have never attempted a GF loaf. I do trust King Arthur Flour and they have a post making GF Crusty Bread. Here is a link: https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe. I sure hope this helps. I have received comments that GF bakers have had great success using King Arthur GF Flour or Bob Redmill GF. Please let me know if you have any luck.

      Reply
      • Scott Henderson says

        December 9, 2020 at 4:58 am

        Thank you for your advice and insights. I will be trying the recipe with King Arthur GF flour, and i will let you know the results.

        Reply
        • Janet Barton says

          December 9, 2020 at 5:20 am

          Thank you so much. Good luck!

          Reply
  3. Judy Palermo says

    December 1, 2020 at 10:01 pm

    Can you bake more than 1 loaf at a time? (I’m assuming if you have 3 Dutch Ovens)

    Reply
    • Janet Barton says

      December 1, 2020 at 11:29 pm

      Absolutely! You do need to bake them in individual dutch ovens. So if your oven will fit more than one dutch oven, you’re in luck. I have used the same dutch oven to bake multiple loaves. I just remove the cooked bread and drop in another one and bake in that same dutch oven. I do leave the lid in the oven while the first loaf is baking with the lid removed. I hope I’m making sense. Please let me know if you have more questions.

      Reply
  4. Anna says

    November 29, 2020 at 7:51 pm

    4 stars
    I’ve been making a variation of this recipe for several years now. From my experience, i can add a few tips.

    Use a 3 quart or 3 litre dutch oven. Your loaf will take on a perfectly round shape.

    Next, you should shape the dough more so it’s not a sticky mess that you need to put onto parchment paper. To do this, generously cover your counter with flour and flour your hands. Pull a chunk of the dough up from the back and push into the centre of the loaf, turn a quarter turn, and repeat. Keep on doing this at least 8 or 10 times, turning each time until you have a loaf that has formed a tight skin on it. Flip the seam side down and leave it under a towel while the oven is warming (at least 30 minutes) with dutch oven inside. After the 30 minutes, uncover the loaf, give a very quick slash (X) with a sharp knife. I like to add coarse salt on top so next I would spritz the loaf with water and then sprinkle on salt. Salt, of course, is optional. The water spritz makes for a crunchier crust. I take the dutch oven out of the oven and using a bench scraper, I loosen the loaf from the counter. NOW HERE’S THE TRICKY PART: Then I quickly pick it up and drop it into the hot pot (no parchment paper, it will not stick!), put it back in the oven and put the lid on. Be very careful. I generally drop the bread from a good height so I don’t accidently touch the hot pot and burn myself. It doesn’t matter if it goes in crooked, it will be fine! Don’t try to straighten it! Bake for 30 minutes, remove the lid and bake for an additional 15 minutes. Wait at least a ½ hour to cut into it. It needs to rest. If you cut into it too soon, the crumb will be gummy.

    Enjoy!

    Reply
    • Janet Barton says

      November 30, 2020 at 4:38 am

      Fabulous tips! Thank you so much.

      Reply
      • Anna Lamarche says

        November 30, 2020 at 2:16 pm

        No problem. I’ve been tweaking this recipe all along. I once happened upon a video on how to shape a loaf from a high hydration dough and everything clicked. Not that it was bad before, but it’s just so much easier this way and yields a nicer looking loaf.

        Reply
  5. Becci says

    November 13, 2020 at 8:22 am

    WOndering if you could SUBSTITUTE kefir for the water to make it like a Sourdough Loaf?

    Reply
    • Janet Barton says

      November 13, 2020 at 6:16 pm

      It’s worth a try! I think it sounds delcious. Please let me know if you try it.

      Reply
  6. Lilly says

    November 12, 2020 at 2:09 pm

    Do i need to sift the flour?

    Reply
    • Janet Barton says

      November 12, 2020 at 3:56 pm

      Nope! I never do.

      Reply
  7. Judy says

    October 27, 2020 at 5:10 pm

    QUESTION..WHEN PUTTING A COLD POT IN THE OVEN, DO YOU KEEP IT IN THERE 30 MIN AFTER THE OVEN IS PREHEATED OR DO YOU SET A 30 MIN TIMER WHEN YOU PUT THE POT IN COLD? tHANKS!

    Reply
    • Janet Barton says

      October 27, 2020 at 5:51 pm

      The oven is generally preheated to 450℉ then the cold pot is put into the oven and preheated for 30 minutes. I have had many comments stating that they just put the cold pot in the cold oven and preheat the pot with the oven at the same time to save on energy. Either way will give the same results. I always do the first method preheat the oven to 450 then add the cold pot and heat for another 30 min. I hope this helps. Please let me know if you have any other questions.

      Reply
    • Barb says

      October 31, 2020 at 3:47 pm

      So far k have lnly accom a fully cooked bread with only white flour, it always seems pretty dry when i am mix it. I really want to add white wheat flour but even af a longer cooking time it is still mot tot cooked inside! HELP! 😊
      Any sugg please!!!

      Reply
      • Janet Barton says

        November 1, 2020 at 3:53 pm

        Perhaps you need less flour?? I have found that not all brands of flour perform equally. After your first initial stir, if the dough seems too stiff, add a bit more water. The water should absorb the flour as it sits overnight and generally looks quite wet. Try baking the bread with the lid ON the pot for an additional 5-7 minutes then remove the lid. Raise the rack in your oven to the upper third. This will help so the crust doesn’t get so hard on the bottom.
        An instant-read thermometer is quite valuable when baking bread. The internal temperature for the bread should be 195-200℉. If it’s lower than that, your bread isn’t fully baked. I hope this helps. Please let me know if you have any other questions.

        Reply
  8. Judy maybaHaase says

    October 22, 2020 at 7:49 pm

    Can you use sour dough starter rather than yeast? Maybe less water is needed then?

    Reply
    • Janet Barton says

      October 22, 2020 at 10:13 pm

      Yes, you can use a sourdough starter. I have never tried it but there are comments that have been left saying that they used 1/2 cup starter. Let me know if it works out for you.

      Reply
  9. sAM says

    October 20, 2020 at 3:47 pm

    5 stars
    i’M NOT SURE WHY THIS IS ALL CAPS! bUT i’VE MADE THIS RECIPE PROBABLY 10 TIMES NOW. aLWAYS GONE IN A DAY! cAUGHT MYSELF A BOYFRIEND WITH THIS RECIPE! HAHAHA.
    oNLY COMMENT (AND SORRY TO BE SHOUTING!) IS THAT 3 G OF YEAST IS 1 CLOSER TO 1 FULL TSP. wHICH HAS ALWAYS BEEN FINE, BUT i DID WONDER WHY i WAS GOING THROUGH YEAST SO MUCH FASTER WHEN i STARTED WEIGHING ALL MY INGREDIENTS.

    Reply
    • Janet Barton says

      October 20, 2020 at 4:40 pm

      I have no idea why the type appears in all caps but comes through in lower case. I have no idea why. I’ll see if I can fix it. So sorry about that. Thanks for letting me know the measurement for the yeast. You can decrease that by a gram if you’d like. I’m so happy your boyfriend had the recipe!

      Reply
  10. Patricia says

    October 16, 2020 at 10:07 pm

    Ive never made bread before this recipe. I always Assumed I need a bread machine! I made this bread and added sesame seeds to the Crust before baking. It turned Out beautifully! It’s gone in one day so next time I’ll try sunflower seed crust!

    Reply
    • Janet Barton says

      October 17, 2020 at 1:52 am

      Bravo! Sesame seed crusted sounds AMAZING!

      Reply
  11. John L says

    September 28, 2020 at 10:07 pm

    Can you use wax paper instead of parchment paper?

    Reply
    • Janet Barton says

      September 29, 2020 at 12:51 am

      No, I’m sorry you can’t. That would end up being a disaster. The wax would melt and stick to your pan and the bread. You are better off just dropping the dough into the pot. The parchment just makes it easier to lift in and out of the hot pot. I hope this helps. Let me know if you have any other questions.

      Reply
  12. Sonja G Monskey says

    July 31, 2020 at 1:40 pm

    5 stars
    This is fabulous!! So super easy! I just made a loaf with 1.5 + 2T bread flour and 1.5 cc King Arthur 1:1 flour and it turned out perfect! So yummy and aromatic adding rosemary and shredded asiago cheese! Thank you for sharing this recipe!

    Reply
    • Janet Barton says

      August 3, 2020 at 4:26 pm

      Thank you so much for sharing your comment. You’ll love the asiago and rosemary.

      Reply
  13. Janice says

    July 21, 2020 at 6:51 am

    5 stars
    Thank you so much for your time, Janet. I have just made this beautiful bread. People like you help to make baking more wonderful. My husband’s father was a master baker and my husband loves bread. This bread is now his favourite, airy, crusty, tastes and looks delish.We ate it immediayely, could’nt wait till it cooled.

    Reply
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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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