No-Knead Bread

A rustic, artisan-style loaf made with just flour, water, salt and a pinch of yeast — no kneading required.

This no-knead bread yields a crisp, deeply caramelized crust and an open, chewy crumb with minimal hands-on time.

The method is forgiving and perfect for beginners and busy home bakers alike. Recipe and testing notes by tinsuf. 

Ingredients

3 cups (375 g) all-purpose flour

1 1/2 teaspoons fine sea salt

1/2 teaspoon instant dry yeast

1 1/2 cups (360 ml) warm water (about 110°F / 43°C)

Optional: 1 tablespoon olive oil or melted butter (for slightly softer crust)

Instructions

Mix the dough: In a large mixing bowl, whisk together the flour, salt and instant yeast. Add the warm water and, if using, the olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains. The dough will be wet and shaggy — that’s correct.

First rest (bulk fermentation): Cover the bowl loosely with plastic wrap or a lid and leave at room temperature (about 68–75°F / 20–24°C) for 12–18 hours. The dough should rise and become bubbly and domed. Timing depends on temperature: shorter in a warm kitchen, longer if cool.

Shape the loaf: Lightly flour a work surface. Turn the dough out onto the surface (no punching down). With floured hands, fold the dough over itself a couple of times to build surface tension, then shape it roughly into a round loaf by tucking edges underneath. Handle gently to preserve the gas bubbles.

Second proof: Place the shaped dough seam-side down on a piece of parchment paper or in a well-floured banneton/coupled bowl. Cover with a clean towel and let rest 30–60 minutes at room temperature while you preheat the oven. It will puff slightly.

Preheat Dutch oven: Place a heavy Dutch oven (6–8 quart) with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes. Using a preheated pot gives the loaf the steam and radiant heat needed for a crisp crust.

Bake: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment and lower it into the pot (parchment prevents sticking). Score the top with a sharp knife or lame to control expansion. Cover with the lid and bake 20 minutes. After 20 minutes, remove the lid and bake another 20–25 minutes until deep golden brown and the loaf sounds hollow when tapped.

Cool: Carefully lift the loaf out and transfer to a cooling rack. Let cool at least 1 hour before slicing so the crumb sets properly.

Troubleshooting & consistency tips

Dough too stiff? Add 1 tablespoon warm water at a time until you achieve a wet, shaggy consistency. Aim for a tacky dough that holds bubbles.

Not bubbly after bulk rise? Your kitchen may be cool — allow extra time (up to 24 hours) or place the bowl in a slightly warmed oven (turned off) with the light on.

Loaf collapses in the oven? That can happen if the dough was over-proofed; shorten the second proof time or bake as soon as the dough holds its shape.

Crust too hard? Brush lightly with butter right after baking for a softer crust; or reduce baking by a few minutes if very dark.

Dense crumb? Ensure your yeast is fresh and avoid over-handling the dough during shaping to preserve gas bubbles.

Why this recipe works

The no-knead method depends on long, slow fermentation rather than mechanical development of gluten. Time and hydration allow gluten to form naturally, and the extended fermentation builds flavor and open crumb structure. Baking in a preheated, covered Dutch oven traps steam, promoting oven spring and creating a crisp, blistered crust while finishing the interior gently once uncovered. 

Variations & additions

Whole wheat: Replace up to 1 cup of the all-purpose

 cheese: Gently fold in 1/2 cup chopped olives or 1/2 cup grated Parmesan at shaping for a savory loaf.

Seeded crust: Brush the loaf with water and press seeds (sesame, sunflower) on top before baking.

Storage & make-ahead

Store at room temperature wrapped loosely in a clean tea towel for up to 2 days. For longer storage, slice and freeze in an airtight bag; reheat slices in a toaster or warm oven. Dough can be refrigerated after the initial mix (bulk rise) for 12–24 hours to slow fermentation — allow it to return to room temperature before shaping and continuing.

Expert tips

Use a digital instant-read thermometer: internal temperature of a fully baked loaf is ~205–210°F (96–99°C).

Score confidently: a single long slash often gives the nicest oven spring and rustic look.

If you don’t have a Dutch oven, bake on a preheated baking stone and create steam by placing a tray of hot water at the bottom of the oven for the first 10 minutes.

This no-knead bread method is provided by tinsuf — a simple, low-effort way to bake bakery-style loaves at home. Try it once and you’ll discover how easy great bread can be.

 flour with whole wheat; expect a slightly denser loaf and adjust water (+1–2 tbsp) as needed.

Herb & garlic: Fold 1–2 tbsp chopped fresh herbs (rosemary, thyme) and 1–2 cloves minced garlic into the dough during shaping.

Olives &