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.

| December 2007/January 2008

  • 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
  • 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
  • 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
  • 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 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

  • When its surface is dotted with bubbles (from fermentation), the bread dough is ready for Step 2 of the No-Knead Dutch oven recipe.
  • 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.
  • Wonderful bread requires nothing more than yeast, water, flour and salt.
  • 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.
  • This bread requires no kneading, but the dough needs to undergo a long fermentation process to develop good flavor and rise appropriately.
  • In Step 3, gently shape the bread dough into a ball. No kneading is required.
  • No-knead Dutch Oven bread is easy even for novice home bakers.

You can bake rustic artisan loaves at home. Learn how to make this easy, no-knead crusty bread using these step-by-step instructions.

Minimal Work for Homemade Bread

No-Knead, Dutch Oven Bread Recipe

How to Make Easy, No-Knead Crusty Bread

Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still, imagine a deliciously tangy piece of Camembert cheese, served with a glass of red wine, but no accompanying hunk of baguette. Quelle horreur! as the French would say.

Much has been written over the centuries about bread’s importance in global cuisine. Legendary American chef and food writer James Beard called it the “most fundamentally satisfying of all foods” and referred to bread served with fresh butter as the “greatest of feasts.” True to form, the Italians are even more dramatic in describing bread’s essential role. “Senza il pane tutto diventa orfano,” they say, which means “without bread, everyone’s an orphan.”



About six years ago, I felt orphaned myself. I had just returned from 10 years living in Europe where artisan bread is so common you almost trip over the stuff in the streets. The same cannot be said of my native state of Maine, where Wonder Bread still leads wonderful bread by a comfortable margin. If you trip over anything in the winter-worn streets of Maine, it’s more likely to be a frost heave.

Bread had become so fundamental to my culinary happiness that I realized upon returning to the States that I needed to knead some of my own. After five years playing around with different recipes and techniques, I reluctantly came to terms with my limits as a home baker. I could produce zucchini and banana breads to die for, a decent sandwich loaf in both white and whole-wheat varieties, and a perfectly respectable focaccia.

KOM
1/1/2018 1:08:52 PM

I have a receipe for oatmeal bread from Mother Earth News in the 1970s. What I have lost are the directions for how often to let the dough rise. If memory serves, only once---can anyone direct me? K. Moore kathyandallyn@gmail.com


golferpro5
3/22/2016 2:04:41 PM

I just made this and the bread is very good, I will use my sourdough starter next time. thank you for the recipe.


taswiq
1/14/2015 3:39:50 AM

I made this bread this week ,thanks alot [URL=http://alhila-cleaning.com]شركة نظافة بالرياض[/URL]




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