No-Knead Bread

Absolutely delicious and the smell is marvellous. Of course I’ve got this one from the internet, but I don’t remember from where anymore.


  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt (not table salt)
  • ½ teaspoon dry yeast (active dry or highly active dry work best)
  • 1 ½ cups lukewarm water


In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you “work” it, the more soft, fluffy air pockets will form. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise.

Preheat oven to 450°F / 230°C. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes. While your Dutch oven preheats, turn dough onto a well-floured surface and form into a ball. Cover dough loosely with plastic wrap and let rest.

After 30 minutes, place the bread dough into the Dutch oven, replace cover and bake for 30 up to 40 minutes covered. Remove cover, raise Temperature to 300°C above-heat and bake for another 7-15 minutes more, uncovered.