Marry This No-Knead Bread is a crusty and chewy recipe, which is made with just four simple ingredients. It’s a foolproof recipe for artisan-style bread at home, ready after a mostly hands-off rise.
Jump to RecipeNo-Knead Bread (Boule) Recipe Ingredients
- 1 (0.25-oz.) packet active dry yeast (2 1/4 tsp.)
- 1 tsp. sugar
- 1 1/2 cups warm water (110°F)
- 3 1/3 cups all-purpose flour
- 2 tsp. kosher salt
How To Make No-Knead Bread
- Activate the Yeast: In a large mixing bowl, sprinkle the yeast and sugar over the warm water. Stir to combine and let it sit for 2 to 3 minutes, until the yeast blooms and becomes foamy.
- Mix and First Rise: Add the flour and salt to the bowl. Use a sturdy spatula to mix until a shaggy dough forms and no dry flour remains. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 3 to 4 hours, until it has doubled in size and is bubbly.
- Shape the Loaf: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 5-inch round. Fold the edges into the center to form a ball. Flip the dough so it is seam-side down and gently pull it towards you to create a taut surface.
- Second Rise: Transfer the dough to a large sheet of parchment paper. Dust the top with flour and cover it loosely with plastic wrap. Let it rest for 1 hour until puffed.
- Preheat the Dutch Oven: About 45 minutes before you’re ready to bake, preheat your oven to 500°F with a large Dutch oven and its lid inside.
- Bake the Bread: Use a sharp knife to score the top of the dough. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as handles, lower the dough into the pot. Cover it with the lid.
- Finish Baking: Place the Dutch oven back into the oven and immediately lower the temperature to 450°F. Bake, covered, for 25 minutes. Remove the lid and bake for another 15 to 20 minutes, until the bread is deeply golden brown and sounds hollow when tapped.
- Cool Completely: Carefully transfer the bread to a cooling rack and let it cool for at least 20-30 minutes before slicing.
Recipe Tips
- How to get a crispy, artisan crust? The most important secret is baking the bread in a preheated Dutch oven with the lid on. This traps steam from the dough, creating a humid environment that allows the bread to rise fully before the crust hardens, resulting in a perfect, crackly crust.
- Can I make the dough ahead of time? Yes! This dough is very flexible. After the first rise, you can place the covered bowl in the refrigerator for up to 2 days. Just let the dough sit at room temperature for about 30 minutes before you proceed with shaping it.
- Why do I have to preheat the Dutch oven? Placing the cold dough into a scorching hot Dutch oven gives the bread an initial blast of heat, which is known as “oven spring.” This causes the loaf to expand rapidly, giving it a beautiful, airy interior.
- What if my dough doesn’t rise? This is usually because your yeast was old or the water was either too hot (which kills the yeast) or too cold (which doesn’t activate it). The water should feel like a warm bath, around 110°F.
What To Serve With No-Knead Bread
This versatile, crusty bread is the perfect accompaniment to almost any meal. It is fantastic served:
- Simply with a smear of good quality salted butter.
- For dipping into a hearty soup or stew.
- As the base for an artisan sandwich or a piece of avocado toast.
- Alongside a cheese and charcuterie board.
How To Store No-Knead Bread
- Room Temperature: This bread is at its best on the day it is made. Store it, cut-side down, on a cutting board at room temperature or in a paper bag for up to 2 days. Avoid storing it in plastic, which can make the crust soft.
- Freeze: For longer storage, let the loaf cool completely, then wrap it tightly in plastic wrap and a layer of foil. It can be frozen for up to 3 months.
No-Knead Bread Nutrition Facts
- Serving: 1 slice
- Calories: 180 kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 1g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this the same as sourdough?
No. While it has a similar artisan look, this is a yeasted bread. Sourdough is leavened with a natural starter, which gives it its signature tangy flavor and requires a much more involved process.
What if I don’t have a Dutch oven?
A Dutch oven is the best tool for this job. However, you can try to replicate the effect with any heavy, oven-safe pot with a tight-fitting lid that is rated for high temperatures.
Can I use bread flour?
Yes. As the recipe tip suggests, substituting the all-purpose flour with an equal amount of bread flour will result in a slightly chewier bread with a more open crumb, which is also delicious.
Try More Recipes:
No-Knead Bread (Boule) Recipe
Course: Side DishCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
15
minutesCooking time
45
minutesCalories
180
kcalA simple, foolproof recipe for a rustic, artisan-style loaf of bread with a crispy, crackly crust and a soft, chewy interior, all with no kneading required.
Ingredients
1 packet (2 1/4 tsp.) active dry yeast
1 tsp. sugar
1 1/2 cups warm water (110°F)
3 1/3 cups all-purpose flour
2 tsp. kosher salt
Directions
- In a large bowl, dissolve the yeast and sugar in the warm water.
- Add the flour and salt and stir until a shaggy dough forms.
- Cover the bowl tightly and let the dough rise at room temperature for 3-4 hours until doubled.
- Shape the dough into a round ball on a floured surface and let it rest on parchment paper for 1 hour.
- Preheat your oven to 500°F with a large Dutch oven inside for 45 minutes.
- Lower the dough (on its parchment) into the hot Dutch oven.
- Reduce the oven heat to 450°F. Bake, covered, for 25 minutes.
- Uncover and bake for another 15-20 minutes, until deeply golden brown. Cool on a wire rack before slicing.
Notes
- The most important tip for a perfect crust is to preheat the Dutch oven for the full 45 minutes; this is the secret to a great “oven spring.”
- Do not overwork the dough; this is a “no-knead” recipe, so minimal handling is key to a light and airy crumb.
- Let the finished loaf cool for at least 20 minutes before you slice into it. This allows the interior structure to fully set.
- This recipe is incredibly forgiving and is the perfect starting point for anyone who wants to learn how to bake artisan-style bread at home.
