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Easy Classic No-Knead Bread

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Easy Classic No-Knead Bread
  • Author: Delphine Fortin
  • Prep Time: 2 mins
  • Cook Time: 45 mins
  • Total Time: 47 mins
  • Yield: 1 bread 1x
  • Category: Breads & Brioches
  • Cuisine: French recipes

Learn how to bake bread at home – the easy way! Featuring a crispy crust and a soft, chewy texture, this no-knead bread is ridiculously easy to bake and tastes amazing.

Ingredients

Scale
  • 3 cups (360g) all purpose flour
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups (360 ml) room temperature water

Instructions

  1. In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. The dough must form a sort of unfinished ball, wet and sticky but in no way liquid. If so, add just a little bit more of flour, but not too much. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
  2. In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
  3. Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it’s hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it’s normal, just let it be). Sprinkle some flour on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It’s done!

Notes

*If you really have no time, I sometimes skip this part and it works too. Just remember that it’s better if you follow this step but you don’t necessarily have to.

NOTE: this bread doesn’t last long as it dries out quickly. It is best eaten fresh, ideally same day of baking or at the latest the day after.

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