No-Knead Bread Recipe (2024)

Where you use towels to hold the dough, I use parchment paper...then I grab the paper, lower it into the 450 degree pot put on the lid, and bake it. No sticking. No burning.

I've made this for years. I double or triple the batch and after rising 2 hours I put it, tightly covered, in the fridge. The next day I take out a large handful/grapefruit sized amount of dough, shape it and let it rise on the counter on a lightly floured silpat covered with a kitchen towel for 1-2 hours depending on how much time I have. Follow the preheat directions and use the silpat to transfer the dough to the pot. You'll have dough for days and it will taste more complex as days pass.

I've made this for years and, at the outset, found that last rise outside the bowl was a disaster--dough stuck to whatever it was placed on and sprawled all over the counter if left unchecked. I started to do all the rises, including the last one of two to three hours, inside the same steel bowl, and have never looked back. Easier and we've found has the same results

Maybe this will help you: I line a bowl with parchment for the second rise. At that point the dough sticks somewhat. But when it's time to bake, I pick it up by the 4 corners of the parchment and just plop the whole thing into my preheated Creuset Dutch oven, put on the lid, and bake as directed. The parchment peels off easily after baking. The crust is amazingly crisp and the crumb is like in the picture. Just had some with supper tonight.

By weight:
450 g flour
315 g water
9 g salt (1 1/2 tsp.)
1/4 tsp. dry yeast
Or:
450 g flour
285 g water
9 g salt
60 g sourdough starter (100% hydration ratio - 30 g each flour and water)

You can't always get what you want. But if you try sometimes, you findyou get what you don't knead.

Not 1/4 teaspoon yeast ; but 1/4 ounce equals 2 and 1/2 teaspoons of yeast. Made it as recipe states once ! Obviously flat! Excellent bread

Note to all cooks who use a LeCruset with the Phenolic knob - it is only oven safe to 375 (it will explode and melt in your oven if you put it in the oven at 450). Best to replace with the stainless steel knob, which LeCruset says can withstand any oven temp (available at many retailers and inexpensive).

I have been making this for years. Every time I do, folks declare it the best bread they've ever had. Tip: for an airier crust, increase the water to 1-3/4 cup. I for this tip at th Scottsdale Farmers' Market from the bread chef at The Phoenician resort.

I have been making this for years too and do a lot of variations. Diane: it helped me get over my fear of baking. Also check out Bittman's variations. These days I usually use 1 cup of whole wheat, 2 cups of unbleached white bread flour, handfuls of pumpkin, sunflower, poppy and sesame seed, and one heaping half tsp of instant yeast.
Susan: The towel is definitely the hardest part of the recipe! So I let it rise in a greased bowl, covered.

For those looking to improve the flavor, try slowing the rise!
Cooler temperatures encourage bacterial fermentation, converting starches to sugars that result in a more complex flavor.
After shaping the loaf in step 3, try refrigerating the dough overnight, then allow 6-8 hours at room temperature for the final rise, instead of 2.
It increases the time from 24 hours to as much as 48 (or more), but you'll never know unless you try...
I also prefer more salt.

I have made this general recipe weekly for 5 years...I find it extremely forgiving. I double it, cover, leave it overnight. I stir it away from the sides in the a.m. pop it onto a floured board, cut in 2. Fold each one into itself, make a nice balls. Cover with towel 35 min, while containers heat up. Place each one into the hot dish, place cover on and bake. Gorgeous crusty round bread when done! Slightly more or less of any ingredient doesn't make or break--it is an amazing recipe.

I've made Mr Lahey's bread so many times I've lost count. I've stopped buying bread in stores. I converted the volumetric measures for flour and water to grams and use this recipe: 430g bread flour, 345g water, .25tsp dry active yeast, 1.75 tsp course salt. I use an electronic scale to weigh the flour and water. Works every time.

Miracle bread. Couldn't be simpler. Couldn't be tastier.

Let it rise over night but no bubbles...should i let it rise until the surface is bubbled and what if it doesn't?

madeline’s mom adds flax seed, rosemary

This was my first time making bread and it turned out great. Could have used another loaf.

I've made it exactly like the recipe, but with an 8qt dutch oven, I've found it will be done in even less than 15 minutes after removing the top, unless you want it *really* browned. My wife loves this bread. Took the first loaf (with a big wedge of Edam) to a potluck picnic, and thought it might get ignored as we arrived late but it vanished rapidly. Today I started with 80g of rye flour, and added 1/2 tbsp of ABC sweet soy sauce, for color as much as anything. Turned out great!

This recipe for no-knead bread is a game-changer! With just a few simple steps and minimal ingredients, anyone can make delicious homemade bread. The long fermentation time develops incredible flavor, and the crispy crust and soft interior are irresistible. Plus, the instructions are clear and easy to follow, making it perfect for both novice and experienced bakers alike. Time to preheat the oven and enjoy the aroma of freshly baked bread filling the kitchen! 🍞😋

Great i love it

We vary the recipe substituting 1 cup of wheat bran for 1 cup white flour, 1/2 tsp. salt, 3/4 tsp, yeast and 1 tsp. sugar using the same method. It’s excellent. Thank you NYT!

I’ve made this twice and both times it was kind of flat. I let it sit for 18 hours both times and the bubbles were there and it doubled in size after forming into a ball. I bought new yeast for second loaf thinking it was that but pretty much exact results. Any ideas on what could be happening?

Delicious and easy. Thinking I need to upgrade my Dutch oven to make the baking a bit more even. The crust was pretty toasty by the time I took it out, still delicious nonetheless. Served with Brie, lox, and capers…and of course lots of butter. Will never buy bread again!

This came out . . . okay. Nice crumb and chewy crust, not much taste or rise. I prefer the Simple Crusty Bread recipe.

I follow this recipe exactly. Bread flour yields a fluffier dough but ap works great too. Easy and fabulous! Those in humid climates or in the winter if it’s colder using time may take longer

Super easy and delicious!

This recipe is too simple not to make.

Someone please tell me….is this really only 1/4 tsp of yeast? And no other sourdough starter or leavener? This just seems so wrong, and I don’t want to waste my ingredients. Please enlighten me.