No Knead Bread Recipe

Two slices of crusty bread cut from a rectangular loaf on a wooden cutting board, with a serrated knife partially visible in the background.

No-knead shaggy dough bread is a rustic artisan loaf made with bread flour, active dry yeast, salt, and water. The high-hydration dough rises overnight without kneading, then bakes in a covered Dutch oven for a crisp, golden crust and tender interior. This straightforward method delivers reliable homemade bread with minimal hands-on time.

Course Breads

Cuisine American

Prep Time 5

Cook Time 45

Rise Time 12

Total Time 12 50

Servings servings

Calories 77kcal

Author Diane Gail

Ingredients

3 cups bread flour
1 1/2 cups warm water 100–110°F
2 teaspoon salt
3/4 teaspoon active dry yeast

US Customary - Metric

Instructions

Pour 1 1/2 cups warm water (100–110°F) into a large bowl. Sprinkle 3/4 tsp active dry yeast over the water and let sit 5–10 minutes until dissolved and slightly foamy.
Add bread flour and salt. Stir until no dry flour remains and a rough, sticky dough forms. Do not knead.
Cover tightly and let rise at room temperature (68–72°F) for 12–18 hours, or until doubled in size and bubbly.
Place a covered Dutch oven in the oven and preheat to 450°F (232°C). Heat the pot for at least 30 minutes.
Turn dough onto a lightly floured surface. Gently fold edges toward the center 3–4 times to form a loose round. Place seam-side down on parchment paper.
Using a sharp knife or bread lame, cut one 1/2-inch-deep slash across the top of the dough.
Transfer dough (using parchment) into the hot Dutch oven. Cover and bake 30 minutes.
Remove lid and bake 15–20 minutes more, until deep golden brown and internal temperature reaches 205–210°F (96–99°C).
Transfer to a wire rack and cool completely before slicing.

Notes

Measure flour properly: Spoon bread flour into the measuring cup and level it off to avoid packing too much flour, which can make the dough dry and dense.
Expect a sticky dough: This is a high-hydration dough and should feel loose and tacky; adding extra flour will reduce oven spring and tighten the crumb.
Adjust rise time as needed: If your kitchen is cooler than 68°F, allow additional time for the dough to fully rise before baking.
Preheat the Dutch oven fully: A thoroughly heated pot is essential for strong oven spring and proper crust development.
Cool completely before slicing: Allow the loaf to cool fully so the interior sets properly and avoids a gummy texture.

Nutrition