No Knead Crusty Bread

Carol Conboy


This bread is so easy to make and it's delicious. Everyone loves it - crusty on the outside, soft and flavorful on the inside
I serve it with "everything bagel butter" - just mix a stick of room temperature butter with 2 to 3 tablespoons of the seasoning.
The first prep time the night before is less than 5 minutes
Prep time the day of baking is around 10 minutes


☆☆☆☆☆ 0 votes

8 to 10
15 Min
45 Min


  • 3 c
    unbleached bread flour (can use all purpose)
  • 1-1/2 tsp
    kosher salt
  • 1 tsp
    active dry yeast
  • 1 tsp
    "everything bagel seasoning" or whatever else you'd like (optional)
  • 1-1/4 c
    room temperature water
  • 1/4 c
    flour for hands and counter when getting ready to bake
  • 1/2 tsp
    kosher salt for sprinkling on top of dough before baking

How to Make No Knead Crusty Bread


  1. The night BEFORE you bake (or early in the morning and bake for dinner)
  2. In a medium to large bowl - Mix together flour, salt, yeast and seasoning (if using) use a whisk
  3. Stir in water and mix with a wooden spoon until dough is mixed well and comes away from the side of the bowl
  4. Cover the bowl with plastic wrap and let sit overnight
  5. The Next Morning - Put a large Dutchen Oven with a lid in the oven
    Preheat the oven to 450 degrees
    The dough will be VERY STICKY.
    Flour the counter and your hands (liberally) dump the dough out of the bowl - I use a rubber spatula coated with flour to get it out
  6. Once on the counter, fold the dough over a few times so it's a bit more stable. Gather the dough into a a ball by gently pressing on the top of the dough and pulling the ends underneath the loaf. Press the dough into the shape you want (can be round and long)
  7. Place the dough on parchment paper and cover to let rise while the oven is preheating - at least 30 minutes
  8. After the dough has rested, use a serrated knife and make a few slits along the top of the loaf. Using your hand spread a little water on the top of the loaf and sprinkle with kosher salt.
  9. After 30 minutes - take the Dutch Oven out of the oven - remove the lid and lift the dough by the corners of the parchment paper (may want to trim it a little) and put in the dutch oven - cover with the lid and bake for 30 minutes
  10. After 30 minutes, remove from the oven. Take the lid OFF and let the bread bake another 10 to 15 minutes
  11. Remove bread from the pan and place on cooling rack

Printable Recipe Card

About No Knead Crusty Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American

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