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new york times no knead bread

New York Times No Knead Bread

An easy homemade rustic bread recipe that requires no kneading or special equipment.
4.24 from 17 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Rising time 20 hours
Total Time 20 hours 50 minutes
Course Bread
Cuisine American
Servings 1 rustic loaf

Ingredients
  

  • 3 ⅓ cups all purpose flour
  • 2 tsp kosher salt or 1 ½ tsp if using table salt
  • ¼ tsp active dry yeast
  • 1 ½ cups warm water

Instructions
 

  • Mix all ingredients together until a sticky dough forms.
  • Cover with plastic wrap and a towel and leave to rise in a warm place away from drafts. Let rise for a minimum of 12 hours up to 20 hours.
  • Flour a clean dry surface. Dump dough out and press out bubbles. Knead a few times by pressing down, folding over, turning and repeating. Form into a ball and dust with flour.
  • Leave to rise a minimum of 2 hours until doubled in size.
  • When bread is nearly finished rising, preheat oven to 450 degrees. Place heavy lidded pot such as a Dutch oven in the oven to preheat on a rack between the middle and bottom.
  • Carefully place dough into the heated pot, cover and cook for 30 minutes.
  • Remove lid and cook another 15 - 20 minutes or so until the dough is nicely browned and a good crust is formed.
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