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No-Knead Bread: A Quick How-To



By Chris Siciliano


Below is a VERY basic how-to for making no-knead bread at home. For best results, I suggest you read this longer post and follow it up by watching a few videos on YouTube. In addition to ingredients, you will need a cast-iron Dutch oven or similar baking vessel. A roll of parchment paper is also helpful to have on hand.

  • 1 pound bread flour or all-purpose flour (bread flour is preferred)

  • 12 ounces water

  • 10-12 grams salt (1.5 - 2 teaspoons)

  • 1/4 teaspoon instant or active yeast (instant is preferred)


Again, your best bet is to watch a few videos to see how it's done. But here's the basic method. This will vary somewhat from most videos in that I use parchment paper to help transfer the dough. Eventually you might develop your own variation(s).


  • Mix flour, salt and yeast in mixing bowl

  • Add water and mix until all flour is incorporated (no dry bits). The dough will feel shaggy at first

  • Cover bowl and let sit overnight, 12-18 hours

  • Turn dough out onto floured counter

  • Shape into a loaf, sprinkle flour on hands and dough to make dough more manageable, but don't over do it

  • Place loaf on parchment paper; cover

  • Meanwhile pre-heat oven and cast-iron dutch oven to 500 degrees for AT LEAST 30 minutes; 45 is better

  • After dough has proofed for 45-60 minutes, score the top with a sharp knife or razor blade. (Note: Other directions will say to proof for 2 hours. I think this is too long.)

  • Place dough, parchment and all, in pre-heated cast-iron dutch oven

  • Bake with LID ON for 30 minutes

  • After 30 minutes, take lid off and bake for 8-15 minutes longer, depending on how dark you want the crust. I usually go about 10 minutes.

  • Let cool for an hour before cutting


Have questions? Let us know. Good luck!