Making no-knead bread. In this recipe video, we'll show you how to make homemade bread without kneading! This recipe will show you how to make homemade no-knead bread!
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Our favorite no-knead bread recipe is incredibly easy to make, perfectly crusty and golden on the outside, and soft and flavorful on the inside. Here’s how you make the ever-popular no-knead bread!

If you love this how-to-make no-knead bread Recipe from New York Times Jim Lahey and Adapted by Mark Bittman, let us know what you think in the comments below! #dished #bread #baking

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Equipment used in this video:
Camera: [ Ссылка ]
Camera Lens: [ Ссылка ]
Cooking Bowls: [ Ссылка ]
Measuring Cup: [ Ссылка ]
Mini Whisk: [ Ссылка ]
Dutch Oven: [ Ссылка ]
Pastry Brush: [ Ссылка ]
Chef's Knife: [ Ссылка ]

Food used in this video:
Flour: [ Ссылка ]
Salt: [ Ссылка ]
Yeast: [ Ссылка ]

0:00 Preparing the dough
2:00 Baking the no-knead bread
2:31 Serving the no-knead bread

Ingredients for making no-knead bread:
3 1/4 cups (430g) bread flour
1 2/3 cups (390g) water
2 tsp salt
1/4 tsp yeast

Instructions for making homemade artisan bread:
- You’ll need 1 gram or 1/4 tsp of yeast, 12 grams or 2 tsp of kosher salt, 430 grams or 3 1/4 cups of bread flour, and 390g or 1 2/3 cup of warm water
- Add the yeast and the salt to the flour and mix, you could use all-purpose flour instead
- Finally, pour in the water then use your hands to gently bring the dough together, this is a high hydration dough so be prepared for it to get quick sticky
- Eventually, a smooth dough will form. At that point, cover with plastic wrap or a kitchen towel and let ferment for at least 12 hours. I’d recommend making the dough in the evening then when you wake up, the dough is fully fermented and nearly ready to bake
- After fermentation, you should notice that the dough has doubled in size and is covered with lots of bubbles all over the surface
- Using wet hands gently separate the dough from the edges of the bowl then grab about a quarter of the dough, pull it up, and fold it back into the center
- Rotate the bowl and continue like this several more times until all the dough has been separated from the bowl and folded into the center, that’s it, don’t knead the dough as you would with other breads
- When you’re done folding, pour the dough into the center of a large piece of parchment paper
- Next place a bowl large enough to completely cover the dough and leave about an inch of extra space all around it over the dough
- Let this sit at room temperature for another 2 hours
- After about 1 hour of resting, place a dutch oven with a lid into a 450-degree oven to preheat
- When the dough has doubled in size, carefully remove the bowl
- Lightly dust the top with flour then you can use a pastry brush to brush away the excess
- Use a sharp knife to cut a slit down the center of the loaf, this will help the steam to escape while it bakes
- Carefully pick up the parchment paper with the loaf still on it and transfer the whole thing to your now smoking hot dutch oven
- Place the lid on top then return to the oven for 30 minutes
- After 30 minutes remove the lid and you’ll notice a nearly fully formed loaf of bread
- Now return to the oven to get nicely browned for about 20 minutes
- When it’s done you can use the overhanging parchment paper to easily remove the bread from the pan
- The only minor downside to using parchment paper is that it does result in some little dents around the edges
- If that really bothers you, you can remove the payment paper before baking, just make sure you lightly flour the bottom of the dough first
- If you’ve got the time, this is seriously one of the best and easiest bread recipes I’ve ever had so you should give it a try!

➡️ If you recreate this homemade bread recipe please link and mention us in your video so we can find you and give you a shout-out!

This no-knead bread recipe is part of our essential recipes series:
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