How to Make Easy, No-Knead Crusty Bread

Learn how to bake no-knead crusty bread that’s deliciously moist and chewy inside, but still has the beautiful outer crust of rustic, peasant loaves. The No-Knead Dutch Oven bread technique and recipe is easy even for beginners. Includes recipe, ingredients list, instructions, step-by-step photos and a video demonstration of the technique.



Wonderful bread requires nothing more than yeast, water, flour and salt.
Wonderful bread requires nothing more than yeast, water, flour and salt.
Photo by Roger Doiron
When its surface is dotted with bubbles (from fermentation), the bread dough is ready for Step 2 of the No-Knead Dutch oven recipe.
When its surface is dotted with bubbles (from fermentation), the bread dough is ready for Step 2 of the No-Knead Dutch oven recipe. 
Photo by Roger Doiron
Once the yeast has been dissolved in the warm water, it’s time to add the flour and salt. You can use white or whole-wheat flour, or a mixture of both.
Once the yeast has been dissolved in the warm water, it’s time to add the flour and salt. You can use white or whole-wheat flour, or a mixture of both.
Photo by Roger Doiron
This easy no-knead crusty bread recipe requires no kneading, and uses the heat and humidity of a Dutch oven to achieve the perfect crispy crust.
This easy no-knead crusty bread recipe requires no kneading, and uses the heat and humidity of a Dutch oven to achieve the perfect crispy crust.
Photo by Roger Doiron
This bread requires no kneading, but the dough needs to undergo a long fermentation process to develop good flavor and rise appropriately.
This bread requires no kneading, but the dough needs to undergo a long fermentation process to develop good flavor and rise appropriately.
Photo by Roger Doiron
In Step 3, gently shape the bread dough into a ball. No kneading is required.
In Step 3, gently shape the bread dough into a ball. No kneading is required. 
Photo by Roger Doiron
No-knead Dutch Oven bread is easy even for novice home bakers.
Knead Dutch Oven bread is easy even for novice home bakers.
Photo by Roger Doiron

















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