No-knead bread is extra crispy on the outside and bubbly on the inside. With very little effort, you’ll get an amazing outcome each and every time.
No-knead bread is a staple that we make on a weekly basis. Whether we pair it with soups or make fresh sandwiches with it, we find it so easy to make that we rarely buy packed bread anymore.
Dutch Oven No-Knead Bread has been highly requested by so many of you. So here we are, answering your call!
The difference between knead bread and no-knead bread is pretty straightforward — one requires you to do the kneading and the other doesn’t. There has been much debate about whether or not bread can be made by skipping this essential step. But, through the powers of the dutch oven, it’s hard to argue that it can’t be done! It works every single time!
How to Make No-Knead Bread
- Mix the dry ingredients together and add water. Stir until you form a sticky ball.
- Cover and let it set for 24 to 48 hours.
- Flour your hands and press down on the dough ball. Reform the dough into a ball shape. Let it rise on a parchment paper.
- Preheat your dutch oven. Move the bread dough with parchment paper inside.
- Bake in a dutch oven covered for the first 30 minutes and for 15 minutes without a lid.
- Remove the bread from the dutch oven and let it cool on a wire rack. Serve and enjoy!
If you are looking for a great Dutch oven, I have two favorites. I use the Cravings or Staub. Le Creuset is a great option too.
Dutch Oven Alternatives
If you don’t have a dutch oven, use our other no-knead bread recipe. This is the method that I used for over 10 years and it works amazingly.
Basically you need two baking sheets, one with bread on it and a second one with water. On a bottom rack, you place water, it creates a steam bath for the bread to rise on a middle rack. The result is very similar and just as good!
No Knead Bread Rising
No-Knead Bread needs 12-48 hours to rise. This slow rising method allows the bread to create the extra airy bubbles in the bread. After shaping the dough into a loaf, you want to give the dough 30 to 60 minutes of rising time.
Troubleshooting – Bread Too Dense
There are several different reasons why your bread came out dense. Here’s a couple pitfalls and how to avoid them:
- Adding too much flour. This recipe calls for strict measurements when baking.
- Using improper flour. Try using flour with higher protein content to get the best texture. A couple of my favorites include King Arthur or Bobs’ Red Mill. Any Canadian brand will typically fit the bill.
- Using old yeast. This common mistake happens to the best of us. Over time, active yeast deactivates and loses its ability to make your bread rise and fluff.
- Ending the fermenting process too early. No-knead bread saves you from a lot of arm work, but it still requires a good chunk of time to set. Ending the fermenting process too early will likely cause you to get dense bread. 12 hours or more is the sweet spot for a light and fluffy texture.
- Not allowing the bread to rise in a warm place. After you form your loaves, it is essential that you let your bread rise in a warm place.
Other No-Knead Treats
- No-Knead Easy Cinnamon Rolls – Easy cinnamon rolls are made with no-need-to-knead dough. They are ultra-fluffy and perfectly sweet.
- No-Knead Buns – These are incredible and so perfect for your next burger party.
- No-Knead Baguette – Crunchy, chewy and so good for your new cheese platter.
- Combine the dry ingredients together.
- Add in the wet ingredients and stir to combine everything together until the dry ingredients are no longer visible.
- Cover the dough using a plastic wrap and allow for the dough to sit for at least 12 hours at room temperature.
- Flour a working surface and shape the dough into a bread shape. Sprinkle the parchment paper with flour and place the dough on it. Cover it using a towel and allow it to rise for about 30-60 minutes.
- Preheat the oven to 425 °F, with the dutch oven inside. Place the bread dough inside of the dutch oven together with parchment paper. Bake it for 30 minutes with the lid on.
- Remove the lid and bake the bread for another 15 minutes. Leave the bread on a wire rack to cool down before cutting into it.
I am wanting to try this bread but here is my problem. If I use a scale to weigh the amount of bread it doesn't measure up when I then put it in a 3 cup measuring cup. It is quite a bit short. I take my scale, zero it out after I put my measuring cup on it, then add my flour to the measuring cup. If I fill the measuring cup to the full mark it shows 139 grams of flour for each cup. I don't want to waste 3 cups of bread flour if it is wrong. Any suggestions?
Hi Paul, it might the way the conversion calculator converts it. The US measurement is based on volume, while the metric system is based on weight. If you have an option, use cups because it makes it more accurate in this recipe. Hope this helps.
Good morning 😃 I’m trying your recipe for the first time. Getting ready to bake in about an hour
I sure hope it turns out as beautiful as yours 🤗
Hi Maria, I am sure it is going to be perfect! Let me know how you like it when it comes out. Enjoy!!
It says to let the dough sit at least 12hr... what would be the maximum amount of time to let sit before baking?
Hi Mary, You can let it sit up to 24 hours. Thanks for reaching out. Good luck!
When I let the bread cool on a rack ,do I take out of the pan?
Hi there, Jean! I recommend that you take it out of the pan. Thank you for the question, Enjoy!
Can I make these into rolls or hoagies??
Hey Debbie, absolutely. I think you may need to adjust baking time based on their size. Hope this helps.
Followed this recipe and baked this morning. It turned out amazing.
I did use sourdough starter instead of the yeast called for.
Works for me
How much sourdough starter did you use in place of the yeast?
Hi Rosa, So glad you were able to make this recipe your own! Thank you for sharing. Enjoy!
Enjoy the recipe but would like to add cheese, spices maybe olives can this be done with this recipe and how much?
Hey Winnie, I have not tested the recipe with any add-ins. If you try it, would you let me know how it goes?
what is the smallest size dutch oven you can use for your bread?
Hi Carol- I'd say probably 5 quarts. Enjoy!
Hi, can i mix cheese and walnut into the dough?
Hey there- this is a great question- I haven't tested the recipe with any add-ins! If you give it a try, let us know how it turned out!
Hi! How can you store the leftover bread?
Hey Dee- a bread box, plastic wrap, or ziplock bag would work great.
Hello, how big is the cup?I have different sizes cups at home. Can you write the flour in grams please?an water as well?
Hey Aneta- One cup of flour is roughly 120 grams, while a cup of water is 240 grams. However, we do have a metric option for our recipes and it's found in the recipe card- just switch over to the metric option. Enjoy!
Hola !! Las 12 horas de reposo, es en nevera ? Y , la harina ultilizada es todo uso? Podría usar bread Flour?
Hello!! The 12 hours of rest, is it in the fridge?
And, is the flour used all-purpose? Could you use bread Flour?
Hi Fanny- the 12 hours of rest is at room temp/on the counter. I do recommend using bread flour since it has a higher protein count. Enjoy!
I live in a super hot country in the tropics, hence the question of letting it rise at room temperature or in the fridge
Hey Fanny- I wish I had more tips but I don't have experience making this bread in super warm/tropical climates. My kitchen doesn't get overly hot so I can't say if you would need to adjust the rising or resting time.
I did it! I stay great. As I told you, I left it for an hour at room temperature and then I put it in the fridge until it was 12 hours old. I don't know how I can send you a photo.
I'm so glad to hear that, Fanny! If you have Facebook or Instagram you can try tagging us in a photo there. 🙂
I'm going to do it and then I'll tell you!
Is dry active yeast the same as dry yeast? I’m a rookie. 🤭
Hi Rosie- yes, that is correct! There are the 2 types of yeast: active dry yeast or instant yeast, and they are generally pretty interchangeable for most recipes.
P.S. rookies are always welcome here, we try to make our recipes as easy as possible! Enjoy 😀
Can you use whole wheat flour?
Hi! I have made it with 2 cups bread flour and 1 cup whole wheat. Or you could also just do half and half.
Hi, I just made today with Arthur’s white whole wheat flour. It was a little dense. Any suggestions? I also noticed that after the 30-60 min of resting the sought stayed around the same size as it was before.
Hey Candace- I haven't tried with whole wheat for this recipe so I don't have exact answers. Maybe 1/2 whole wheat and half regular flour would help with density?
Hi Nancy- I have only tested this recipe with regular flour. If you end up using whole wheat, let us know how it goes!
Hi can I use a Visions casserole instead of Dutch oven to make the bread?
Hello Maz- I haven't tried using a visions casserole before so I'm not sure what the outcome would be like!
Hello! What brand of Canadian flour do you use?
Hey Stephanie, when we lived in Seattle, we would drive down to Canada very often. I would get some at Costco. But if you want a very similar outcome, use Bobs Redmill flour, it's amazing.
What size of Dutch oven?
Hi Carol, mine is 5QT. It works well for this recipe.
Can you use almond flour to make a low carb version?
Hi Ron, I have never tested this recipe with almond flour. Unfortunately, I dont think the outcome would be the same.
Thanks I love it so yummy
Happy to hear this! 🙂 Thanks for sharing.
Can you bake this in a cast iron Dutch oven ? If do same oven trmp ?
Hey Pat, yes, you would use the same temperature. Enjoy it.
Hi! Once you form the ball and place it on parchment paper to rise, how long do you let it rise for?
Hey Brigid, usually up to an hour, it depends on the temperature in your home. But 30-60 minutes is plenty. Enjoy
Hi! Any recommendations for high elevation? I live at 8100’. I know sometimes when I bake cakes I have to add a little extra flour and water. Thank you…
Hi Nikki- I haven't made this recipe in high altitude so I don't have exact measurements for you. I did find this helpful guide online, it mentions how much extra liquid to add based on you elevation:
I LOVE this bread recipe! It's super easy yet so delicious! My Hubby loving home baked bread as well 😆😉 I am so happy I found this recipe cuz it's perfect for a beginner like me 😃👍
Alena, this is so great to hear. Thank you for sharing your feedback!
Question: Can you cook the no knead bread in a crock pot or slow cooker? If so, how do you adjust the temperature and time. I read where someone did this, but didn't get the particulars. Thank you
Hi Judy - I've actually never tried this before, so I'm not entirely sure. It is an interesting approach though! Let me know if you try it and how it turns out. Good luck!
Question. What if I do 1/2 whole wheat and 1/2 regular flour will I get same results ? Thanks you
Hi Tammy - We've actually never done this recipe with half of each. I would assume the bread would be a bit denser, but just as delicious. If you try it, let us know how it turns out!
Is this dough sour at all since it sits for so long?
Hi Emmi- this dough won't be sour at all since its not a sourbread recipe (no starter). Hope this helps!
Hi, I made this bread once before and it came out perfect. This time I had no all purpose flour so I used bread flour.. it's been over 12 hrs and it has risen maybe halfway up the bowl, not like before... would the flour make the difference? or do I let it rest more?
Hi Zoila- sometimes weather makes a difference too in how long dough takes to rise. On colder days it can take longer, so leave it a bit longer to rest! Also, yeast can be a factor too- is it fresh? Hope this helps!
I realized what I did 🙁 I did only 1/2 cup water! it's been resting for over 15 hrs and not rising. Is there any way to save it or do I just start over?
Hi Zoila- Oh no! Yes, I would probably recommend you start over. Bummer, but mistakes happen and I'm glad you atleast figured out what it was though.
I let it rise more and baked and it was good! Not like the first time but we ate it, thanks!
Hi! yes, yeast is fresh. I'm in Oregon so it is cold but we have the heater on. I'll leave for a few more hours and hope it rises more. thanks! 🙂
When I baked bread in the cold (don’t laugh) I would put covered bread bowl in bathroom sink counter, close door and then enjoy a nice toasty bath. It always worked
Karla, I want to laugh and also LOVE this tip! Thanks for sharing 🙂
Ah, gotcha! I hope it turns out so delicious and worth the wait!
My dough wouldn't form a ball like yours. I baked it and it is all broken apart on the top, not smooth like yours. I don't know what I am doing wrong.
Hi, Pam. To get a smooth top you'll want to tuck the edges underneath as you shape it into a ball, that way the top of the bread is round and smooth. If you haven't watched the video I recommend you do so, you'll see how I do it. Hope this helps!
It also happens to my bread. I don’t know if the recipe needs more water. Could it be the reason?
Hi Monica- are you referring to the top of your bread not being smooth? I'm not sure which comment you are responding to.
Hi Natalya, do you have a Fruit and spice loaf bread recipe? Do you mind to share it with me please?
Hello Anita, I do not have a fruit and spice loaf bread recipe specifically, but I've included a link for you of all the bread recipes I do have on my site. Hope you find one to try!
I wish I could upload a photo of this beautiful, first-timer bread! Followed directions exactly and it’s easy and delicious. Thank you 😊
Amazing, Kayla! So happy it turned out great for you. If you follow Momsdish on Instagram, tag me in a pic @momsdish. Would love to see it!