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No Knead Bread


  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon Instant or Rapid-rise yeast
  • 1 1/2 cups water


  • In a large mixing bowl, whisk together flour, salt and yeast.
  • Add water and mix. I kneaded just a tiny bit to make a ball and get all the left over bits together.
  • Cover bowl with plastic wrap and set aside for 12 - 18 hours, as many as 24 is fine.  It will be a thick gooey mess at this point.
  • Start the first of the 4-fold sessions. Take a piece of dough, gently pull out and up and fold towards the middle. Rotate the bowl 90° and repeat.
  • Set somewhere warm and repeat folding the 4 corners after 30 minutes. Do 4 times.
  • Prepare a medium sized bowl by placing a linen towel in it, dusting it with RICE flour.
  • At this time, place the dough onto a surface that has been lightly sprinkled with water.
  • Spread the dough into a rectangle (pulling gently with your fingers, not flattening with your hands). Fold into thirds. Then fold into thirds again the opposite way.
  • Scoop up with your hands or a scraper and place the dough into the bowl, so the seam side is facing up. Dust with a bit more rice flour and lightly fold the towel edges over.
  • Place somewhere warm and let rise for one hour.
  • Heat oven to 450°F and place the dutch oven (and lid) inside.
  • Cut a piece of parchment paper to have a set of handles. Uncover the dough. Place the parchment paper centered over the bowl, and flip confidently over onto the parchment paper. Remove the bowl and the towel.
  • Dust the top of the ball lightly with bread flour and score with a sharp blade in an "X" or hashtag pattern. Make sure to score under the edges of the corners lightly. This will help with the rising during baking.
  • Remove the pot from the oven when it has reached 450°F.
  • Using the handles in the parchment paper, keep the paper as flat as possible and place into the hot dutch oven. If the cuts have stuck together, gently rescore.
  • Place the lid on the pot and bake for 30 minutes.
  • After 30 minutes, remove the lid, and bake an additional 20-25 minutes (until the bread is desired brownness).
  • Remove bread from pot (carefully, it's hot!) and place immediately on a rack to cool.