The No Knead Bread Recipe

I know that this is mainly a woodworking blog but as several people have asked me about this bread recipe it seemed like a good idea to publish it here. The original recipe is from Claire Sutton and I have made it every day for many months now. It is by far the easiest way to make bread that I have tried and the bread tastes amazing.


No Knead Bread
Ingredients imperial:
1 lbs all-purpose flour
1 tsp salt
2 cups lukewarm water
¼ tsp dried yeast or 1/5 oz fresh yeast
Ingredients metric:
400g all-purpose flour
1 teaspoon salt
350ml lukewarm water
6 grams fresh yeast (or ¼ teaspoon dried yeast)
You will need a heavy cast iron pan with a lid to bake the bread in, like a Le Creuset, with a diameter of 24cm / 9″”.
Day one
Mix the flour and salt in a bowl.
Let the yeast dissolve in the lukewarm water (about body temperature, not too hot and not too cold).
Add this mixture to the flower in the bowl. Stir until it is a gooey lump of dough. Add some more flour if it is very runny but it does not have to resemble “normal” bread dough.
Cover with a towel, cling film or a lid and set aside for 12+ hours. We usually make the bread dough at half past seven in the evening and bake it the next morning around 9am.
Day two
We usually proceed the next step around 7am the next day.
Sprinkle the dough mixture with some flour, then use a dough scraper to scrape the dough away from the sides, using more flour to stop it from sticking back to the bowl.
Then shuffle it into a nice round shape by holding the bowl with both hands and circling it around. Cover again and leave for another 2 hours.
The bake
After rising the bread for 2 hours (or more if you forgot), put a heavy cast iron pan (lid on) in your oven and preheat on full power for 15 minutes.
Use the scraper and some flour to detach the dough from the bowl. Try not to puncture the air at this point.
After 15 minutes take the hot pan out of the oven with oven mittens and as quickly as you can tip the dough into the pan. If the dough sticks to the bowl use some more flour to detach it. Give a quick score to the top with a sharp knife (optional) and close the lid afterwards. Put back in the oven immediately. 
Depending on your oven, baking time may vary but we cook the bread for 27 minutes inside the pan and 2 minutes lid off for the final browning. Our oven’s thermostat broke some time ago so it never shuts off but heats and heats some more. This is actually an advantage for making this bread.
Make sure the bread is done by putting it upside down and tapping the bottom to see if it sounds hollow. If it doesn’t sound hollow, put it back into the oven without the cast iron pan for a bit longer. 
Cool well before cutting the bread, and resist the temptation to do this too early.

The finished bread, double scored in this case

2 thoughts on “The No Knead Bread Recipe”

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