Instead of kneading, a no-knead bread relies on time to develop gluten, strength, and flavor in the dough. And thanks to the hot and steamy environment inside a pre-heated Dutch oven, it bakes up with a crunchy, floury crust!
I've got lots of great homemade bread recipes on my site, but this is the base recipe I riffed on when making my popular no-knead cheddar jalapeno bread and crusty rosemary parmesan bread recipes!
This base recipe is moderately low hydration to make it easier to shape and handle for beginners. I also have a mini small batch crusty bread version of this recipe that uses just one cup of flour if you prefer a smaller loaf.
No Knead Dill Gouda Artisan Bread.
And just like in my overnight focaccia bread, this long resting period is a great hands-off way to develop strength and flavor in your dough quite literally in your sleep.
That lower hydration means this no-knead bread has a slightly tighter crumb that still has a gorgeous airy texture. It's perfect slathered with homemade butter, for making my chicken and prosciutto grilled cheese, fancy egg toasts, and so much more.
5 star reader review “Writing this review as I’m eating my fifth slice of this bread. The bread is so good I have my 2 year old daughter crying for more. We are just eating it plain with butter and I’m 100% satisfied. I am a first time bread baker and I am excited to use this recipe again in the near future(like again next week)” —Caitlin
Dutch Oven Bread (no Knead)
There are a lot of types of no knead breads, but usually when someone says they're making a no knead bread they're referring to a crusty white bread that bakes up in a dutch oven.
No-knead bread is exactly what it sounds like. Bread dough that requires no kneading to develop gluten and flavor. No periodic folding, no fancy equipment,
. Just stir the ingredients together to form a shaggy dough and letting it sit for a long period of time before shaping and baking.
Overnight No Knead Bread
I am far from the first person to ever develop a no-knead Dutch oven bread recipe. They've been around for a good long time, but saw a surge in popularity in 2006 when Jim Lahey and Mark Bittman published their version in the New York Times (later updated in 2021).
This easy homemade bread recipe is a solid recipe with enduring popularity for good reason. And there have been dozens if not hundreds of recipes spun off from it (mine included).
The four basic ingredients remain the same: flour, water, salt, and yeast, but by shifting the ratios, timing, and shaping techniques, no knead bread recipes can produce a wide variety of loaves.
No Knead Bread (overnight Method)
I've made dozens of different no-knead bread recipes over the years, but I often find them a little fussier and also bigger than I wanted.
The way I make no-knead bread is simple and straightforward. I've removed a few finicky steps from other recipes that I always find myself skipping.
I also shrunk the overall size of the loaf to something that should feel a little more manageable in a beginner bread maker's hands. So if you're looking for an easy bread recipe for beginner bread bakers, this is a good place to start!
How To Make Crusty Bread Without A Dutch Oven
The hydration of a dough is calculated as is the weight of water compared to the weight of flour in a recipe, expressed as a percentage. So if your dough calls for 100 grams of flour and 50 grams of water, that's a 50% hydration dough. This type of formulation is called baker's percentage and makes scaling recipes up and down very easy.
Prefers a lower hydration 70% dough but gives his a long (3-day!) rise in the fridge to develop a more open crumb. Other no-knead recipes can go as high as 98% or even 100% hydration!
My no knead cheddar jalapeno bread recipe is 90% hydration dough. I did that to encourage the unpredictable shaping in the way it cracks open in the oven. You can absolutely reduce the amount of water in that recipe and end up with a dough that's slightly denser, but much easier to shape.
Homemade Dutch Oven Bread: Kneaded And No Knead Methods
When it comes to this base no-knead bread recipe, I wanted something a little easier to manage. This no-knead bread recipe is 80% hydration, similar to the Lahey/Bittman loaf. It has a tender crumb with a few larger air bubbles but not so many that you can't use it for grilled cheese or sandwiches.
At 80% hydration, it may still be a bit challenging to shape the first time you try it, especially if you're new to bread making. But you'll get the hang of it very quickly.
Just remember: this is not meant to be a tightly controlled dough, so even if it's a little lumpy or imperfect or messy, that's absolutely okay.
No Knead 4 Seed Dutch Oven Bread
Bonus: If you have leftover whey from making homemade goat cheese you can sub it in to this bread recipe (and most bread recipes) in place of water without making any adjustments. It gives the bread a tangy, almost sourdough like flavor —basically a more intense bread flavor and is so good!
Of course, there are a few things you can do to make it just a little easier on yourself. Mix your dry ingredients together first: Flour, salt, and yeast. This disperses the yeast and salt throughout the flour for more even mixing.
It won't look smooth at all. You're just looking for all the flour to be hydrated and all the water to be incorporated.
Dutch Oven Bread Recipe (no Knead!)
The stiff coil of dough whisk is ideal for efficiently mixing sticky, wet doughs to break up any sneaky lumps of flour hiding inside.
To be a shaggy, messy, lumpy dough. It will be sticky to the touch and impossible to knead (because it doesn't need kneading).
No-knead bread relies on time to develop a gluten network — the structure that gives bread its shape and texture. The gluten network traps the gas produced by the yeast, creating air bubbles in the dough.
Dutch Oven No Knead Overnight Bread
True to its name, there is no need to knead (and no need for speed) to develop that strength and structure in the dough.
Thanks to the long slow rise time you have a pretty big 2 hour window in which you can get to this no-knead bread dough at its peak for shaping.
Perfectly proofed no-knead bread dough will have a bubbly top that is flat or slightly domed and stretches across the mouth of the bowl.
Dutch Oven Cheddar Cheese Bread
If your dough has overproofed, it will have sunken in slightly. Slightly overproofed dough can still be shaped and baked. It will just produce a flatter loaf.
Temperature is one of the main factors in determining how quickly or slowly your no knead dough rises (proofs). This includes the temperature of ingredients in your dough, as well as the ambient temperature of the room where your dough is rising.
An even longer rise: Put this no-knead dough in the fridge immediately after mixing or after the first overnight rise. I've left it for as long as 5 days in the fridge before baking and it works just fine. As a bonus, gluten tightens up in the cold, meaning cold dough is slightly easier to shape.
Easy Dutch Oven Bread With Roasted Garlic And Rosemary {no Knead Bread}
This batch of dough was in the fridge for 3 days before shaping and baking. You can actually see the gluten network in the dough!
When your dough is ready to shape, turn it out onto a well floured counter. It's a sticky dough, and the flour will prevent it from sticking to the counter. Dust the top very lightly with flour too — just enough so your hands don't stick to it.
The dough may stick to your hands slightly, but that's okay. Don't sweat it too much. Use a light touch as you fold.
No Knead Bread Recipe In Less Than 5 Minutes A Day
Cup your hands around the dough and gently lift and rotate it in short, quick movements to create surface tension on the top as you tuck the dough underneath.
Crumbling the parchment paper softens it so that it fits neatly into the round space of a Dutch oven without digging into your dough.
Here's how to do it right: Crumple the paper up, unfurl it. Crumple it, then unfurl it again. Now it's ready for your dough.
Mulitseed No Knead Dutch Oven Bread
Dust the top of the no-knead dough with flour, then cover it with a clean kitchen towel while you preheat the Dutch oven for 30 minutes.
Stretch the dough into a loose square shape. Fold the top two corners in to make a point, then loosely roll the pointed end toward your body.
Scoring bread isn't just decorative; it creates a vent through which steam can escape. Without scoring, your bread will crack and tear open in the oven unpredictably and might even blow out at the bottom.
Easy Dutch Oven No Knead Bread
To get an ear (the dramatic, crisp flap of bread that runs the length of the scoring mark) hold the blade at a 45° angle when you make the slash.
The confined space of a pre-heated Dutch oven traps the steam released by the dough as it bakes, creating a nice moist environment which results in a super crunchy crust.
Steam [...] helps produce a really crisp crust. When
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