Brilliant No-Knead Bread Recipe

Here’s a brilliant no-knead bread recipe — famously popularized by Jim Lahey of Sullivan Street Bakery. It’s crusty on the outside, chewy inside, and requires no kneading, just time and patience. Perfect for beginners or anyone wanting fresh artisan bread at home.

🍞 Brilliant No-Knead Bread (Crusty Artisan Style)

🕒 Time:

• Prep: 5 minutes

• Rest/Rise: 12–18 hours (overnight)

• Bake: 45 minutes

📋 Ingredients:

• 3 cups (375g) all-purpose flour (or bread flour for extra chew)

• 1¼ teaspoons (8g) salt

• ¼ teaspoon (1g) instant yeast (not active dry)

• 1½ cups (360ml) water, room temperature

🔪 Instructions:

1. Mix the Dough (Night Before):

• In a large bowl, stir together:

  • Flour

  • Salt

  • Yeast

  • Water

• Mix with a spoon or your hand until a shaggy dough forms. It will look rough and sticky — that’s perfect.

• Cover bowl with plastic wrap or a damp towel.

• Let rest at room temperature for 12 to 18 hours. (Overnight is best.)

2. Shape & Second Rise (Next Day):

• Dough will be very bubbly and sticky.

• Turn it out onto a floured surface. Sprinkle with a little flour and fold it over on itself a few times.

• Form into a ball. Don’t knead — just shape.

• Place on a floured parchment paper or kitchen towel.

• Cover and let rise another 1–2 hours, until puffy.

3. Preheat Oven (and Pot):

• About 30 minutes before baking, place a Dutch oven (or heavy lidded pot) in your oven and preheat to 450°F (230°C).

• The pot needs to be very hot.

4. Bake:

• Carefully remove the hot Dutch oven.

• Lift the dough (with parchment, if used) and place it inside the pot.

• Cover with the lid and bake for 30 minutes.

• Remove lid and bake 15–20 minutes more, until deep golden brown.

5. Cool & Serve:

• Let cool on a wire rack for at least 30 minutes before slicing.

🧠 Tips:

• Don’t skip the resting time — this long fermentation builds flavor and structure.

• You can add:

  • Olives, rosemary, or garlic for savory variations.

  • Raisins and walnuts for a sweet twist.

• Works best in a cast iron or enameled Dutch oven, but you can improvise with a baking dish and foil.