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No-Knead Bread Recipe

Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 2 hours 40 minutes
Servings 8
Author Laura Bossart

Ingredients

  • 1 1/2 Cups warm water
  • 3/4 Tbsp Salt, course salt if available
  • 1 packet, 7 grams or 2 1/4 tsp active dry yeast
  • 3 1/4 cups Flour, using the gentle fill method Use a spoon to fill the measuring cup.
  • 2 Tbsp Corn meal or more flour

Instructions

Instructions

  • In a large non-metallic bowl, mix together the water (100°) and salt. Sprinkle the top with yeast and let sit 2 min, then stir.
  • Measure out exactly 3 1/4 cups of flour using a spoon to add the flour to the measuring cup, and add to the bowl. Using a spatula, stir until dough comes together and is well blended.
  • Cover the bowl with plastic wrap and let it rise at room temperature (at least 72°) for 2 hours or until it has reached 2 to 3 times in volume.

After the Rise

  • Line a cutting board with parchment paper and gererously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
  • With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands.
  • Sprinkle parchment paper with more flour, extending about 1" past the border o the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.

Baking the Bread Round

  • Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet or pizza stone on the center rack. Preheat the oven and cookie sheet to 450°. Also heat up one cup water.
  • Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (NEVER a glass dish) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough the the parchment paper onto the hot cookie sheet and bake at 450° for about 25-28 min or until golden brown.
  • Transfer loaf to a rack ad cool to room temp before cutting into it.

To make 2 Baguettes instead of 1 Round

  • Split the dough in half after first rise. Each half makes one baguette. (You can save half the dough in the fridge in a bowl with loose fitting lid for up to 10 days and then continue with recipe).

No need for second rise

  • Roll the dough into a skinny log that will fit onto the cookie sheet or pizza stone.
  • Bake as directed above, for 25 minutes until golden brown.