What if I don't have a Dutch Oven?

You will just need a heavy oven-safe pot or pan with an oven-safe tight-fitting lid. Please check instructions on whatever you use to ensure it can be heated to 450 degrees. If you want to buy a Dutch Oven, this is my favorite one ! (affiliate link)

Do I need to proof the yeast first for this recipe?

Nope! Instant Yeast requires no prior proofing - you'll just mix it right in with the flour and water.

Will active dry yeast work for this bread?

Yep! Just make sure to activate the yeast first according to package instructions.

Why didn't my bread rise?

We'd recommend using fresh yeast for this recipe, as expired yeast can lead to bread that won't rise. Another culprit can be if the temperature during the rest/rise is too cold - if it's too cold, it will require a longer rest (closer to 18 hours).

What temperature should it be as the dough rests?

Related to the above, the bread will rest/rise best at a room temperature of 70-75 degrees. In the winter, I try to place the bowl near the thermostat or near a vent so I know it's at the correct room temperature.

How do I avoid it being too sticky when forming into a ball?

Be sure to use ample flour on the surface when forming into a ball, and sprinkle it on top of the dough too! If you're really having trouble, I've also rubbed some olive oil on my hands to avoid it sticking.

Why was my bread so dense?

The best way to avoid dense bread and get those beautiful air bubbles inside is to be very, very careful when handling the dough after letting it rest. Use flour liberally if needed so that it can easily and carefully be formed into a round shape. If you handle the dough too much, the air bubbles pop and it will result in denser bread.

Can you use parchment paper at such high heat?

Technically... you're not supposed to. Parchment paper is supposed to only go up to 425 degrees. However, I've never had an issue using it at 450 degrees with this recipe and just keep a close eye on it. A good time to check it is when you remove the lid. If the edges of the parchment are getting too brown, you can quickly rip or cut off those edges before returning to the oven.

Can I use different types of flours for this recipe? (Gluten-free, whole wheat, etc.)

We tried this recipe with both gluten-free flour and whole wheat flour! A few notes for each, and a photo reference below: Gluten-Free: We tried this flour (affiliate link) and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy - close to the real thing. Some downsides: the bread didn't rise as much as the regular version and, of course, it didn't have quite the same flavor. Whole Wheat: This was very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.

No Knead Bread Recipe (Easy + Homemade!)

Miracle No Knead Bread

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4.8 from 595 reviews

Author: Lindsay Ostrom (with inspiration from my friends Angela and Stephanie)
Total Time: 18 hours 40 minutes
Yield: 8 servings 1x

Description

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. Crusty outside, soft and chewy inside – perfect for dunking in soups!

Ingredients

Units Scale

3 cups all-purpose flour (410 grams)
1 1/2 teaspoons kosher salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water

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Instructions

DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together. Add water and stir together with a wooden spoon until a chunky, sticky dough forms. Cover the mixing bowl with plastic wrap and let it rest on the counter for 12-18 hours at room temperature. If you want to speed up this process, use water that is 110 degrees. The dough should be ready in 3-4 hours. You’ll know its ready when the dough is at least doubled the original size, has visible small bubbles throughout, and jiggles loosely in the bowl.
PREP FOR BAKING: Preheat the oven to 450. Place a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. Lay out a piece of parchment. Sprinkle 1 tablespoon of flour over the parchment and a bit more over the top of the dough. Gently nudge the dough out of the bowl and onto the parchment. Don’t knead it; the dough is going to be very sticky and difficult to handle at this point, but it is not meant to be handled. Just use floured hands to gently shape it into a round loaf shape.
BAKE: When the Dutch oven is hot, lift the dough and parchment together, placing the whole thing inside the Dutch oven. Bake, covered, for 30 minutes. Remove the cover and bake another 10 minutes to get that golden, crisped crust. Let stand for 10 minutes before cutting. Voila! Done. Miracle no-knead bread, you boss you.