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My friend Maglia put me on to this. Literally so easy and goated and I’ve been consuming bread at a very rapid rate. 3 cups flour, 2 tsp salt, 1.5 cups warm water, 1 packet of yeast. Cover and proof for 2 hours. Preheat 445° oven. Flour and shape dough into round ball and cook in Dutch oven lined with parchment paper. (Lifehack for diy dutch oven, just use an oven safe pot and cover with a tray). 30 mins covered, 15 mins uncovered. I like to sprinkle some water onto the bread/pot right before it goes into the oven to create some steam in there. Scoring a square will give a good rise I feel. Also don’t knead it bc it will get spongy and dense. I like to err on the side of a dryer dough. YUM and less than 3 hours total.
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A few weeks ago I bought a Dutch Oven, almost solely for the purpose of trying this recipe. There’s no smell better in the world than fresh-baked bread, and when I saw I could bake bread without breaking out the stand mixer or hand kneading for what feels like forever, I knew I had to try it. As it turns out, the recipe is as easy as advertised, and more delicious than I imagined. It’s so basic but so good, one of those recipes that takes hours to complete but only actually requires hands-on interaction or attention for minutes. Since my first try, I’ve made a no-knead loaf maybe 10 times and have started to experiment with different varieties (honey oat 😍). BONUS EDIT - looks like Kenji just re-visited his no-knead bread recipe today!
May 4, 2021
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Here’s a pretty simple bread recipe that I’ve made a few times!!
3 cups flour
1 1/4 tsp salt
1/4 tsp instant/active yeast
1 1/3 cup cold water
Stir together the flour, salt, and yeast. Add the water and mix until you have a sticky dough. I use a mixer but you can mix by hand too. Spray a little pam in a big bowl, put the dough in and cover with plastic wrap or a damp cloth and let it rise over night. it should double in size. after the first rise take the dough out onto a floured surface and shape into a rough loaf shape (doesn’t have to be perfect). Put it in a loaf pan and let it rise again for a few hours til it’s nice and big (big = more air bubbles and fluffier texture). Bake at 400 for 45-60mins.
Another tip I haven’t tried yet: when you put the bread in the oven, on a rack below it put a tray of water (about a half inch deep or so). The steam that’s created should keep the crust from getting to hard before the bread is fully cooked
Mar 6, 2025
I‘ve made this dough now for the fourth time and it’s truly the easiest thing in the world. It’s 5 ingredients and there’s no-kneading and no-deep-understanding-of-bread necessary.
And it makes the house smell so yummy and makes everything you eat taste yummier with it
Oct 10, 2024
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