Classic No Knead Bread
Making homemade bakery-style bread has never been easier. This extra crusty no knead bread is baked in a dutch oven and requires almost no hands-on work!
Ingredients
- 4 and ½ cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 2 teaspoons olive oil
- 2 cups warm water
Instructions
- In a large bowl, stir together the flour, yeast, salt, olive oil, and warm water. The dough will be sticky– don't be tempted to add more flour, you want this dough sticky. Gently shape the dough into a ball as best as you can. Cover tightly with plastic wrap or aluminum flour. Set on the counter at room temperature and allow to rise for 12-16 hours. The dough will double in size, stick to the sides, and have lots of air bubbles.
- Turn the dough onto a very lightly floured surface and shape into a ball as best as you can– it doesn't have to be perfect. Transfer the dough onto a large piece of parchment paper (one that is safe for high oven heat.) Place the ball of dough with the parchment paper inside a bowl so the dough doesn't spread as it rests. Using a sharpe knife, score an X into the top. Let it set for 30 minutes.
- While the dough rests, preheat the oven to 475°F. Place the dutch oven with the lid into the oven while it preheats so it's VERY hot when the dough is placed inside.
- Remove the dutch oven from the oven and carefully place the dough with the parchment paper inside the pot. Cover with the lid. Bake for 25 minutes with the lid on. Remove the lid and bake for an additional 10-14 minutes until the bread is golden brown.
- Remove the pot from the oven and allow it to cool on the counter for about 30 minutes before serving. Cover and store leftover bread at room temperature for up to 2-3 days. Make sure the bread is completely cooled prior to storing.
Notes
- Make Ahead Instructions: This dough takes 12-16 hours to rise so this is a make ahead recipe. You can also bake the bread, allow it to cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Dutch Oven: You need a 6-quart or larger dutch oven or any large oven-safe pot with a lid. If your pot is smaller than 6-quarts, you can make the recipe and then shape into 2 balls. Then, bake them one at a time. While the 2nd dough waits, lightly cover and allow it to sit at room temperature.
Tried this recipe?Let us know how it was!