No-Knead Bread

From the Kitchen

There is something deeply satisfying about making bread with almost no effort at all. A few simple ingredients, a bit of patience, and by the following morning the kitchen smells like a home that has been loved for generations.

This simple no-knead loaf is one I return to again and again. Warm from the oven with salted butter, alongside a pot of soup, or sliced thick for toast the next morning, it reminds me that some of the best things in life ask very little of us.

I first discovered this recipe back in 2011 during the golden days of blogging from Janet Korff of The Gardener’s Cottage. Janet embodies the art of simple living, and her blog reflected every facet of that life. If memory serves, the recipe itself originated with The New York Times before being simplified even further.

I usually start the dough in the late afternoon or early evening so it is ready to bake the following morning. The long rise—anywhere from 12 to 18 hours—makes it wonderfully forgiving and easy to adapt to almost any schedule.

I bake mine in a cast iron Dutch oven on a sheet of parchment paper, though there are endless ways to make it your own. Different flours, a handful of herbs, grated cheese, or other additions can transform this humble loaf into something entirely new.

Still, I think its greatest beauty lies in its simplicity. A few pantry staples, a little patience, and by morning there is fresh bread cooling by the window.

Ingredients

  • 3 cups of flour
  • 1/4 teaspoon yeast
  • 1 1/2 teaspoons salt
  • 1 3/4 cup warm water

Instructions

  1. In a large mixing bowl, whisk together the flour, yeast, and salt.
  2. Add the warm water and stir until a shaggy dough forms.
  3. Cover the bowl with a towel or an inverted bowl and let rest for 12–18 hours.
  4. After the long rise, gently punch the dough down several times and fold it over onto itself a few times. Cover again and let rest for another 1–2 hours.
  5. About 30 minutes before baking, place a cast iron Dutch oven with the lid on inside the oven and preheat to 450°F.
  6. Turn the dough out onto a sheet of parchment paper.
  7. Carefully remove the hot Dutch oven from the oven and transfer the dough, along with the parchment paper, into the pot.
  8. Cover and bake for 45 minutes. For a darker crust, remove the lid during the last 15–20 minutes of baking.
  9. Remove the bread from the Dutch oven and allow it to cool slightly before slicing and serving.