New York Times No Knead Bread
Discover the magic of homemade artisan bread with the iconic New York Times No-Knead Bread recipe. Designed to be both beginner-friendly and foolproof, this recipe requires minimal effort but delivers maximum flavor and texture. With just four simple pantry staples—all-purpose flour, salt, active dry yeast, and water—you'll create a rustic loaf featuring an irresistibly crisp, golden crust and soft, airy interior. The secret lies in the slow, overnight fermentation that develops deep, complex flavors, all without the need for kneading! Baked to perfection in a preheated Dutch oven, this bread is ideal for sandwiches, soups, or simply slathered in butter. Perfect for busy schedules, the hands-off preparation ensures homemade bread can fit into your routine. Whether you're a seasoned baker or a first-timer, this no-knead bread recipe will become your go-to for bakery-quality results right from your kitchen.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 teaspoons Salt
- 0.25 teaspoons Active dry yeast
- 1.5 cups Water (room temperature)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast. Mix well to evenly distribute the ingredients.
Gradually add the room-temperature water into the dry ingredients, stirring with a wooden spoon or your hands until a sticky dough forms. Do not knead the dough.
Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rest at room temperature for 12 to 18 hours. The dough should rise and become bubbly during this time.
After the resting period, generously flour a clean surface and your hands. Turn the dough out onto the floured surface and gently shape it into a ball. Do not knead it.
Place the dough ball onto a generously floured piece of parchment paper. Cover it loosely with plastic wrap or a towel, and let it rest for an additional 2 hours.
Thirty minutes before the dough finishes resting, preheat your oven to 450°F (230°C) and place a large, oven-safe Dutch oven (with the lid) inside the oven to preheat.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the Dutch oven. The parchment paper can remain underneath the dough.
Cover the Dutch oven with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown with a crispy crust.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
