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no-knead bread


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Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 1


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Step 1

Crumble the yeast into a large bowl. Add lukewarm water and dissolve the yeast in it. Then set aside for 5-6 minutes until it starts to foam. (The waiting time is optional, but that way you’ll know if the yeast is intact. If you don't want to wait, you can continue with the next step immediately).

Step 2

Add flour and salt to the bowl and mix until everything is incorporated. (The dough will be relatively wet, sticky, and tough, but that's how it should be).

Step 3

Cover the bowl with plastic wrap or a tea towel and let it rise on the counter for about 2-3 hours. Then place in the refrigerator overnight (minimum 10 hours, maximum 20 hours*).

Step 4

Put the dough on a well(!) floured work surface and sprinkle with flour. Then fold the outer sides into the center, one side at a time, until a loaf is formed (since the dough is very wet, this works best when using a dough scraper as shown in the step-by-step pictures above).

Step 5

Place the loaf, fold side down, on parchment paper in a proofing basket or bowl, and let rise for another 30-40 minutes while the oven and pot heat up.

Step 6

Preheat the oven with a 9-inch (approx. 22cm) dutch oven/pot in it to 445°F (230°C) for at least 30 minutes (to make sure the pot is hot, too).

Step 7

Optionally, before baking, dust the top of the loaf again with a little flour and then cut slits with a sharp knife (but that’s not a must).

Step 8

Remove the hot pot from the oven using oven gloves (be careful - don't burn yourself!) and carefully plop the loaf along with the parchment paper into the pot. Cover the pot with the lid and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes, until the bread is golden brown on top.

Step 9

Let cool for 20 minutes before slicing and serving!