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!