No-Knead Bread Recipe
Total Time
3 hrs 10 mins
Prep Time
2 hrs 45 mins
Cook Time
25 mins
Rating
4.93 out of 5 stars
(205)
Ingredients
8 servings
- 1 1/2 cups water, warm, at 100˚F (not hot)
- 1/2 Tbsp sea salt
- 2 1/4 tsp active dry yeast (7 grams or 1 packet)
- 3 1/4 cups all-purpose flour (or bread flour) plus extra flour for dusting
- 2 Tbsp cornmeal or more flour
How would you rate this recipe?
Preparation
Chef’s notes
Use warm water – ideally about 100˚F to 110˚F. Avoid hot water which can deactivate the yeast.
Measure precisely – spoon flour into measuring cup and level off the top.
Dough Rising Temperature – A room temperature of 71˚F to 75˚F is ideal for bread rising.
Don’t Rush the Rise – For the best texture and rise, do not rush the rising process.
Preheat the oven and baking sheet – putting the dough onto a hot baking sheet or pizza stone, will help form a beautiful crust.
Scoring the bread – allows it to expand and creates a pretty bread.
Cool before slicing – If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.
CAUTION:
DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.