Do I really not need to knead this bread?

Correct! Time does the work for you. The long rise allows gluten to develop naturally without kneading.

Why does no-knead bread take so long to rise?

The slow fermentation improves flavor and texture. A longer rise creates a chewier crumb and better structure.

Can I use instant yeast instead of active dry yeast?

Yes. You can substitute instant yeast in equal amounts and mix it directly into the flour. No need to bloom.

Why is the dough so sticky?

No-knead dough is intentionally wet. This high hydration is what creates large air pockets and a soft interior.

Do I need a Dutch oven to make no-knead bread?

A Dutch oven is highly recommended because it traps steam for a crisp crust, but you can bake it on a sheet pan with a steam tray if needed.

Can I let the dough rise longer than the recipe says?

Yes. No-knead dough is very forgiving and can rise up to 24 hours, which often improves flavor.

Easy No-Knead Bread

Slices of bread laid out on a linen napkin.

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Delicious loaf of bread that comes together with minimal effort - no kneading required. Only 4 ingredients and 15 minutes of active prep time.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 12 hours
Yield: 1 Large Loaf 1x
Category: Bread
Method: Bake
Cuisine: American

Ingredients

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1 1/2 cups lukewarm water

1 teaspoon granulated sugar

3/4 teaspoon active dry yeast

3 cups all purpose flour

1 1/2 teaspoons salt

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Instructions

Bloom: Begin by blooming the yeast. In a small bowl or measuring cup, combine the lukewarm water, granulated sugar and active dry yeast. Leave to sit undisturbed for 10 minutes. Mixture should appear frothy once time has elapsed. If it doesn't, the yeast is dead or expired. Discard and start again.
Mix: In a large bowl, mix together the flour and salt. Pour in the yeast mixture. Stir wet into dry with a rubber spatula until dough comes together. Cover bowl with plastic wrap and place in a warm, dry place to rise for 8-12 hours or overnight. Dough should double to triple in size.
Prep: Preheat oven to 450 degrees F (230 C) and place a large dutch oven with lid inside to warm up with the oven. While oven and dutch oven are preheating, crumple up a piece of parchment paper and use it to line a medium sized bowl. Sprinkle paper with flour.
Shape: Uncover the dough. Scrape down the sides of the bowl using a rubber spatula. Gently shape into a ball using the spatula. Transfer the dough to the bowl lined with parchment paper. Sprinkle dough with all purpose flour and score the top. No kneading necessary!
Bake: Once oven is preheated, remove the dutch oven. Uncover the dish and place dough along with the parchment paper inside. Re-cover and bake for 30 minutes. Remove from oven, uncover, and bake for an additional 10-25 minutes. The length of this second bake is determined by how dark you want the bread. Peel off the parchment paper and transfer bread to a wire cooling rack. Allow bread to cool completely before slicing.