• No-Knead Bread

No-Knead Bread Recipe

No-Knead bread is justifiably popular due to its ease and good results. In side-by-side tests, we discovered that 90 seconds of extra work is all it takes to transform no-knead bread from good to great. Three simple folds, each taking about 30 seconds, will do the trick. We’ve also tweaked the ingredients to make a big improvement in the flavor of this simple bread. Read more about our improvements to no-knead bread.

Printable Recipe          recette imprimable

Yield: One round loaf.

Timing: Start this bread at least 17 hours before serving time. While the exact timing of the folds isn’t important, it is good to space them out. The long fermentation usually happens overnight, so it’s easy to do one fold before bed and then another after rising in the morning, fitting the third in when convenient.

noknead_bread_TIMELINE

Ingredients

U.S.
Volume
U.S.
Weight

Grams
Baker’s
%
Unbleached AP or Bread Flour 2¾ C* 14.1 oz 400 93%
Whole Rye Flour ¼ C* 1.1 oz 30 7%
Instant Yeast ⅛ tsp 0.01 oz 0.4 0.1%
Salt, fine 1½ tsp 0.3 oz 8.6 2%
Water, about 70F / 21C 1⅓ C 11.2 oz 317 74%

* Measured by dipping the cup into a container of flour, then leveling off. If desired, AP or bread flour can be substituted for the whole grain flour.

No-Knead loaf in dutch ovenEquipment: Brød & Taylor Folding Proofer, dutch oven (oven-safe to at least 450 °F / 230 °C).

Mix the dough. In a large bowl, mix flour, yeast and salt until well distributed, then add water and mix until dough is evenly hydrated. The dough will be very soft and sticky.

Ferment the dough. Cover the bowl and place in the Proofer to ferment at 70 °F / 21 °C for at least 12 and up to 16 hours. During this long fermentation, put the dough through three folding sessions, well spaced out. To fold the dough, use a wet hand or spatula to scrape a section of dough from the side of the bowl, then lift and stretch it a bit before folding it in to the center of the bowl. Do this eight times for each folding session, traveling around the circumference of the bowl.

Shape the bread. After the long fermentation in the bowl and three folds are complete, our recipe follows the classic no-knead method for folding and shaping the dough. To shape the dough, scrape it out onto a floured work surface and give it a fourth eight-way fold, then cover and allow to rest for 15 minutes. While the dough is resting, prepare a sheet pan or plate with an oblong of parchment about 16″ / 41 cm long (the long ends will be used to lift and move the risen loaf).

Shape the dough into a round (one easy way to do this is with one last eight-way fold), brushing flour off as needed. If desired, stretch the outermost “skin” by brushing excess flour from the work surface, flipping the loaf seam side down and sliding the base towards you. Rotate the loaf and repeat to stretch the skin evenly (do not tear). Place the loaf seam side up on the parchment-lined pan or plate, cover with a generously floured kitchen towel and place the loaf in the Proofer, set to 72 °F / 22 °C.

Proof the bread. Proof the bread until an indent in the side of the loaf springs back slowly, about 2½ hours at 72 °F / 22 °C.

Preheat the oven. At least 30 minutes before baking, place a dutch oven in the lower part of the oven and preheat to 450 °F / 230 °C.

Bake the bread. When the loaf is finished proofing, use the oblong ends of the parchment to carefully lift the loaf and transfer it into the hot dutch oven (still seam side up). Place the lid on the dutch oven to seal in steam and bake the bread for 30 minutes. After 30 minutes, remove the lid and rotate the dutch oven, then continue to bake uncovered for another 20-30 minutes, until very well browned and the bread sounds hollow when knocked gently from the bottom. Cool before slicing.

2017-05-12T14:36:07+00:00 Bread & Sourdough|23 Comments

23 Comments

  1. Sophie-Lee Johnston July 24, 2016 at 6:18 am - Reply

    This is now my routine bread recipe. As it says, the changes don’t take much more time but they give a much nicer result – more flavour and more of a glossy crumb, and it also stores very well (not that it lasts very long.. I need to start making double batches).

  2. Mike January 16, 2017 at 2:14 am - Reply

    This is great! I love the improvements. If you don’t have rye flour on hand, can you substitute with whole wheat flour or more AP flour? Would it be the same amount for either?

    • Diane January 27, 2017 at 3:02 pm - Reply

      Mike, Thank you for your interest. We see you already discovered a substitute will work. All the best in baking!

  3. Laurie February 3, 2017 at 9:27 pm - Reply

    Looking very much forward to trying this! Using whole wheat flour as I had no rye on hand. I’ve tried both the original New York Times recipe and the tweaked version from Mr Lopez-Alt after enjoying the New York Times version but feeling it lacked a bit of depth of flavor. I definitely prefer the Food Lab variant, although I must confess that I have never been able to wait the full three to five days of refrigeration that it recommends. Thank you for another delicious sounding alternative to the two aforementioned recipes! I will update.

    • Diane February 3, 2017 at 10:39 pm - Reply

      Laurie, All the best in making this recipe, which happens to be a customer favorite. If you are looking for depth of flavor, next time try the recipe with rye flour. We think you’ll enjoy the wonderful flavor.

  4. Laurie February 7, 2017 at 11:51 pm - Reply

    Wow – never going back to either of the other two no-knead recipes. One of the best and most beautiful loves that has ever come out of my oven. I can’t imagine that it could be any better using the rye flour instead, but I have some on hand now so that’s what I’m going to try next! Thank you so very much.

    • Diane February 8, 2017 at 2:59 pm - Reply

      Laurie, Wonderful to hear. Thanks for sharing your success!

  5. Erik April 28, 2017 at 4:05 am - Reply

    My house is set to 78 degrees (I live in Phoenix) but the recipe calls for 70 degrees. How will that affect my dough for the 18 hours?

    • Diane April 30, 2017 at 8:37 pm - Reply

      Erik, Thank you for your inquiry. This bread recipe calls for a long fermentation at a lower temperature than many bread recipes. The Proofer does not cool, so if the room where you are using the Proofer is warmer than 70 degrees, you could not make this recipe and achieve the optimum results. If your home has a basement or cooler area to place the Proofer, that could work. Many people use their Proofer in cooler lower floors of their homes to be certain the food they are making does not rise above the temperature set point of the Proofer. Some foods such as Kombucha needs a constant lower warm temperature for days and weeks at a time.

  6. Anne May 11, 2017 at 7:16 am - Reply

    Hi, sounds great, can this be baked in a loaf tin?

    • Diane May 11, 2017 at 2:28 pm - Reply

      Anne, Thank you for your interest. This recipe is a customer favorite. We have not tried this recipe in a loaf pan but suspect the crust will not be as crisp in a loaf pan. It would be worth trying and at some point we will. Let us know if you make it in the loaf pan and how it turns out. All the best to you in baking!

  7. Lu December 6, 2017 at 5:35 pm - Reply

    What is the size of the Dutch oven? 4 quart or 5 quart?

    • Diane December 7, 2017 at 4:27 pm - Reply

      Lu, Thank you for your question. 4 or 5 quart will work. Our iron dutch oven is 5 quart.

  8. Ann Datunashvili December 28, 2017 at 4:13 pm - Reply

    How do I add nuts to this?

    • Diane December 28, 2017 at 4:50 pm - Reply

      Ann, Adding nuts to this recipe may result in less rise depending on the volume of nuts. If you would like to add them, the best time is just after mixing all the ingredients and prior to the first ferment in the instructions. Good luck with this modification and we would love to hear about your results. All the best to you in baking.

  9. Al January 4, 2018 at 3:23 pm - Reply

    After mixing the dough, when do you begin counting the ferment duration? Do you begin after the dough has come together or after the 3rd stretch and fold. I’ve tended to give around 12 hours after the final stretch, using a different (but similar) recipe. Many thanks, looking forward to trying this with my NEW bread proofer!

    • Diane January 7, 2018 at 3:28 pm - Reply

      Al, Thank you for your question. The fermentation time is a total of 12 to 16 hours. Within that 12 to 16 hours there are a total of 3 stretch-and-fold sessions which are spaced out within the 12 to 16 hour time. We hope you’ve had a chance to try this recipe and enjoyed the results. Our No-Knead recipe is a customer favorite. All the best to you in baking.

  10. Bart January 13, 2018 at 7:22 am - Reply

    Thanks for the improvements. I was used to make no knead bread for about a year and a half and I liked it. But it was not realy the bread I was looking for although I loved the no knead method. But now it works out much better. The structure is better. and the taste is great now. For me this is a revolution in breadmaking.

  11. Jason Rikkers August 18, 2018 at 2:02 am - Reply

    are you sure we need to bake this for a total time of one hour at 220 degrees? Seems excessive?

    I am about to start the first process…..

    • Wes August 19, 2018 at 2:16 am - Reply

      Jason: The baking time in the recipe is correct. Bake in the Dutch oven for 30 minutes with the lid on at 230C/450F. Then remove the lid and bake for another 20-30 minutes. After removing the lid, we always set the timer for 20 minutes and check the loaf. Depending on your oven you may want to lay a small piece of foil on top of the loaf after 25 minutes with the top off if the top seems to be getting too dark. But this bread is great with a crackling crust so you probably do not have to worry. The longer baking time is because of the high water content of the dough. Good luck with your loaf!

      • Jason Rikkers August 23, 2018 at 6:19 am - Reply

        All good. It works really well. Thanks.

  12. Christina November 29, 2018 at 1:26 pm - Reply

    I think my previous attempt at posting a comment may not have worked, but apologies if I’m repeating myself. I’ve used this recipe countless
    times with great success — it’s a brilliant take on the standard method. I’m now wondering about the timing of the long fermentation – would the
    bread be adversely affected if it were left for 18 hours (vs. the prescribed 16) before the final 2 1/2 hour rise?

    • Wes December 4, 2018 at 11:57 pm - Reply

      Christina

      We have not tried an 18 hour ferment. There is a possibility of going too long if the culture uses up all its food. For a ferment this long you may want to retard the dough (keep it cool) rather than warm it.

Leave A Comment