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No Knead Bread

This easy homemade crusty No Knead Bread recipe is incredible! It's just like the bread my Italian mother-in-law makes!! All the hard work is overnight when it slowly rises...the next day you have delicious bread is made in your Dutch oven! Perfectly crisp crust and soft on the inside. You will fall in love with this beautiful bread!
Prep Time14 hrs
Cook Time45 mins
Course: Bread
Cuisine: American
Keyword: Bread, yeast
Servings: 1 loaf
Author: Lora

Ingredients

  • 2 1/4 cups unbleached bread flour plus more for surface and hands
  • 3/4 cup whole-wheat flour I used AP flour-I ran out of whole wheat
  • 1 1/4 teaspoons salt
  • one 1/4 ounce envelope yeast -0.8 grams recipe in Martha Stewart's magazine says 1/2 tsp-I measure approx 2 tsp
  • 1 1/3 cups cool water 55-65 degrees F
  • wheat bran coarse cornmeal, or more flour, for dusting

Instructions

  • Stir together flours, salt, and yeast in a medium bowl. Add water, and mix well using a wooden spoon or your hand until dough is wet and sticky. Cover with plastic wrap; let stand at room temperature until dough doubles in volume and the surface is dotted with bubbles (approximately 12-18 hours).
  • Transfer dough to a floured surface using a rubber spatula or a bowl scraper to scrape dough from bowl.
  • Fold dough using lightly floured hands, lifting edges toward the center. Shape dough into a loose round.
  • Generously dust a clean kitchen towel with wheat bran, cornmeal, or flour (I used cornmeal). Gently place dough on towel, seam side down. Dust the top lightly with wheat bran, cornmeal, or flour.
  • Loosely fold ends of towel over dough to cover. Let stand in a warm place until almost doubled in volume, 1-2 hours (the dough should not spring back when pressed).
  • After dough has risen for 30 minutes, preheat oven to 475 with rack in lower third of oven. Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) for 30 minutes or until dough is ready. Carefully remove preheated pot from oven, and uncover. Unfold towel, and quickly but carefully invert dough into pot, seam side up.
  • Cover with lid. Bake for 30 minutes.
  • Uncover pot, and bake until bread is dark brown (mine was golden brown)but not burned, 15-20 minutes.
  • Carefully lift bread from pot using metal spatulas, and transfer to a wire rack to cool completely.