This is our favorite No-Knead Bread -- an artisan-style white bread using simple, everyday ingredients and requiring only minimal hands-on time. Plus, all the tips and tricks to ensure success every single time!
YEAST: Whisk 2 tsp. yeast, 1 tbsp. honey, and 1-1/2 cups warm water (not too hot, not too cold) in a medium bowl and let sit 5 minutes (It should look creamy/foamy after 5 minutes (see photo). If not, your yeast is dead and you'll need to begin again. Either the yeast is dead or the water was too hot)
DOUGH PREP: Meanwhile, in a large mixing bowl (that will fit in your fridge), use a rubber spatula to mix together 3 cups flour and 1-3/4 tsp salt. Use that spatula to scrape every bit of the yeast mixture into the flour mixture. Stir with the spatula until a shaggy dough forms with no dry streaks of flour (see photo -- should be sticky/wet). Add a touch more water or flour if needed. Use a spatula to pull the dough to one side and drizzle in the oil. Turn dough to coat in oil then cover bowl fully with plastic wrap. Two options for how to proceed:
OPTION 1: IF CHILLING DOUGH IN FRIDGE (Note 3)FIRSTRISE: Set covered dough aside at room temperature (~70 degrees F (21 degrees C) on a counter for 2-3 hours or until it has doubled in size. It will look bubbly and be wobbly. If it hasn't risen at all after an hour, move somewhere warmer. Or on a warm day, it may be risen/doubled in 45 minutes! For 2-Hour No-Knead Bread, see Note 4.OVERNIGHTRISE: After the dough has doubled in size, transfer to the fridge and let rise overnight, or at least 8 hours. It can stay in the fridge for up to 3 days before baking. (The longer the bread rests, the more flavor it will have.)
OPTION 2: IF YOU DON'T WANT TO CHILL DOUGH IN FRIDGE: Otherwise, prepare dough and let stand overnight at room temperature (~70 degrees F (21 degrees C) on counter for 10-18 hours.
PREP TO BAKE: When you're ready to bake, remove the bowl from the fridge and let stand at room temperature for 45 minutes while the oven and pot preheat. (Pro-tip: set out some butter now if you'd like it to be room temperature for spreading!) Move oven rack to center of oven. Preheat the oven to 450 degrees F (230 degrees C). Add 5.5-quart cast iron pot to the oven to heat for 30 full minutes before baking bread.
SHAPE AND BAKE: Sprinkle 1 tablespoon flour on a clean work surface. Use a spatula to scrape all of the dough out onto the flour. Sprinkle 1 more tablespoon flour on top. Use the spatula or dough scraper to gently fold the sides inwards, making a total of 6 folds, to form a rough ball shape (remember -- no kneading!). Doesn't need to be a perfect ball. Set out a large piece of parchment paper (Note 4) right next to the ball. Use the spatula or dough scraper to gently transfer the ball to parchment paper, flipping it upside down so the seam sides are down and touching the paper. Slide the ball to the middle and press in the sides to gently shape into a rough ball. (Optional: if you have a lamé and would like, score across the top 3-5 times). Working quickly, carefully pull the pot from the oven, remove the lid, and lift the parchment paper with dough up and into the pot. Cover pot with lid and bake for 30 minutes. After 30 minutes, keep the pot in the oven but remove the lid and bake for another 12-18 minutes or until it sounds hollow when tapped in the middle and is a deep golden brown on top.
COOL: After baked, carefully remove the bread, holding the sides of the parchment paper. Slide the bread off the paper onto a wire cooling rack. Let cool for 30 full minutes. (The steam is still cooking the bread!) -- Note 5. Once cooled, add bread to a cutting board and use a very sharp serrated knife to cut the bread. It's tough to cut through the bottom crust without a sharp knife!
STORAGE: This bread is best day one and two. On the first day, leave it out, uncovered with the cut side down on cutting board (this keeps crust crisp without the inside drying out). After one day, store bread in an airtight container or bag. It does lose its crispy texture being stored this way, but it's still great after being toasted!
Video
Notes
Note 1: Cast-iron pot: Here is a great affordable cast iron pot and here is my personal favorite pot! If you don't have a cast-iron pot, read the post for an alternative method for baking bread.Note 2: Water temperature: Drizzle a few drops of the warmed water onto the inside of your wrist. If it is warm and comfy for you, it will be perfect for the yeast. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.Note 3: Chill in the fridge: The longer the bread chills, the more flavorful it becomes (for up to 3 days). But even one night in the fridge will be great! If you plan to chill the dough for 2 or 3 days, you don't need it to rise at all at room temperature -- prepare the dough then you can immediately refrigerate it.Note 4: No-Knead Bread In a Hurry: After 2-3 hours, you can bake the bread immediately. The flavor/texture isn't as good as it is after long rest, but still tasty! Note 5: Parchment paper: Be sure you're using parchment paper-- not foil or wax paper. Wax paper will melt in the oven! Without parchment paper, the bottom crust is too tough.Note 6: Cooling: This rest time is just as important as the bake time! The residual heat and steam ensure the inside is fully baked through. As tempting as it is to cut in, don't rush it because you'll likely end up with a mushy instead of airy inside texture.