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No Knead Bread

Course Bread
Author Five Silver Spoons


  • 3 cups all-purpose flour (plus more for shaping)
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • cups warm water


  1. In a large bowl, whisk together flour, salt and yeast until well mixed.
  2. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. Do not overmix. The dough will be very sticky. You will get to the shaggy dough point quickly (under a minute).
  3. Cover bowl tightly with plastic wrap and put the bowl aside in a warm place for between 8-18 hours until the dough rises, bubble and flattens on top.
  4. Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

During the 30 minutes that the dutch oven is warming, complete following steps:

  1. Punch down dough. A few punches is fine - it shapes up quickly.
  2. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball.
  3. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

Remove Dutch oven from oven.

  1. Uncover dough and carefully transfer to Dutch oven, with parchment paper. Cover Dutch oven and return to oven. Note: you can also transfer the dough without the parchment paper, but I find it much easier with parchment paper.
  2. Bake bread 45 minutes covered, then another 5 to 10 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing, and enjoy!

SO yummy with butter placed on a slice of warm bread right out of the oven.

Recipe Notes

Adapted from Girl Versus Dough