No Knead Crusty Bread Recipe with Video

This no knead crusty bread is simple to make and has the flavor and texture of a bakery-style artisan loaf. It bakes up with a crisp golden crust, a chewy center, and a rustic look that is perfect for serving with soup, chowder, pasta, or a generous spread of butter. The dough can be mixed ahead of time and refrigerated until you are ready to bake, making this an easy homemade bread recipe for busy days.

If you enjoy soft and chewy homemade bread, you might also like a classic French bread recipe that makes two delicious loaves.

Step-by-Step No Knead Crusty Bread

There is something especially comforting about a loaf of crusty homemade bread served with a warm bowl of soup or chowder. The crisp outside, soft inside, and simple flavor make this bread one of those recipes you will want to make again and again. It is especially good with clam chowder, creamy soups, stews, and anything that needs a slice of bread for dipping.

If you love artisan-style bread but feel intimidated by traditional bread making, this no knead crusty bread is a great recipe to try. The loaf crackles when you press on the crust, bakes to a deep golden brown, and stays chewy and soft on the inside. Best of all, the dough requires very little hands-on work. You do not need a stand mixer, dough hook, or complicated shaping technique.

What is No Knead Bread?

No knead bread is exactly what it sounds like: bread dough that does not need to be kneaded on the counter. Instead of working the dough by hand for several minutes, you simply stir the ingredients together in a large bowl until a rough, sticky dough forms. The dough then rests and rises, allowing time to develop texture and flavor.

This recipe uses a simple rise schedule. The dough rises at room temperature for 2 hours, then rests in the refrigerator for at least 2 more hours. If you are not ready to bake right away, the dough can stay chilled longer. As it rests, the flavor becomes a little more developed and slightly tangy, similar to the flavor people enjoy in rustic bakery bread.

The dough will not look smooth like a traditional kneaded bread dough. It should look rough, sticky, and shaggy. That is normal. The most important thing is to make sure the flour, yeast, salt, and warm water are fully mixed together before the first rise.

How To Make No Knead Bread

1. Mix the flour, yeast, salt, and warm water in a large bowl until a sticky dough forms.
2. Cover the bowl and let the dough rise on the counter for 2 hours.
3. Move the covered bowl to the refrigerator and chill the dough for at least 2 hours.
4. Sprinkle the dough with flour and shape it into a simple round loaf.
5. Place the dough on parchment paper in a bowl and let it rise until it returns to room temperature, about 1 hour.
6. Preheat the oven to 450 degrees with a Dutch oven inside.
7. Transfer the dough to the hot Dutch oven, score the top, cover with the lid, and bake for 30 minutes.
8. Remove the lid and bake for 20 more minutes, or until the loaf is golden brown.

Ingredients for No Knead Bread

The ingredient list is wonderfully simple. You only need flour, yeast, salt, and warm water. These four basic ingredients come together to make a rustic loaf with a crisp crust and chewy crumb.

After mixing, the dough will be sticky and rough rather than smooth. Cover the bowl with plastic wrap or a damp towel and let it rest on the counter for 2 hours. After that, place the bowl in the refrigerator for at least 2 hours. A 3 to 6 hour chill works well if you want to make the dough earlier in the day and bake later.

Once the dough comes out of the refrigerator, sprinkle it lightly with flour so it is easier to handle. It will still be somewhat sticky, so use a floured surface and gentle hands.

Shape the dough into a simple round loaf. It does not need to be perfect or fancy. A rustic round shape is exactly what you want for this type of crusty homemade bread.

Wash the mixing bowl so you can use it again for the final rise.

Place a sheet of parchment paper inside the bowl and set the shaped dough on top. Cover it with a damp cloth and let it rise for about 1 hour, or until the dough is no longer cold.

Note: Parchment paper makes it easy to lift the dough from the bowl and lower it into the hot Dutch oven when it is time to bake.

About 30 minutes into the final rise, preheat the oven to 450 degrees. Place the Dutch oven and lid in the oven while it heats. The pot needs to be very hot before the dough goes in so the crust bakes properly.

When the dough is ready, carefully lift it with the parchment paper and place it into the hot Dutch oven. Use caution, because the pot and lid will be extremely hot. Score the top of the dough with a sharp knife by making a few shallow slashes. Scoring helps the loaf expand as it bakes.

Place the lid on the Dutch oven and bake the bread for 30 minutes.

Note: Baking with the lid on traps steam inside the pot. This helps create a chewy interior and a crisp, bakery-style crust.

After 30 minutes, remove the lid and continue baking for another 20 minutes, or until the loaf is beautifully golden brown.

Transfer the bread to a wire rack and let it cool before slicing. Cooling helps the inside finish setting and makes the loaf easier to cut.

Store leftover bread in a plastic bag at room temperature.

Note: Make sure the pot you use is oven-safe. Dutch ovens are designed for high heat, but if you use another type of covered pot, confirm that both the pot and lid can safely withstand a 450 degree oven.

No Knead Crusty Bread Recipe