No Knead Bread

Yield: 3-4 small loaves, 2 large pizzas or 10-12 rolls


  • 1 tablespoons yeast
  • 1 tablespoons salt
  • 1 tablespoon sugar
  • 3 C. warm water (about 800 ml)
  • 6 cups bread flour (1 kilo)
  • Cornmeal


  1. In a large bowl or plastic container, mix 1 T. yeast, 1 T. salt and 1 T. sugar into 3 cups lukewarm water (about 100 degrees). If I'm making this outside of the U.S., I use about 800 ml of water with 1 kilo of bread flour.
  2. Stir in flour, mixing until there are no dry patches. Dough will be shaggy, too wet to knead.
  3. Cover with plastic wrap or a towel and let dough rise at room temperature 2 hours (or up to 5 hours). I've even let it rise overnight on the counter and baked it in the morning.
  4. Shape into loaves, rolls or focaccia and let rise. Or, if you prefer, you can bake just part of the dough and refrigerate the rest, covered, for up to a week. If kept in the fridge, the dough needs to "breathe". I usually just set the lid lightly on the bowl, so air can escape.To shape the dough, flour your hands and sprinkle a little flour on the dough. Pinch off a part of the dough--depending on whether you want loaves or rolls. I find it helpful to drop the whole piece into a bowl or canister of flour and then tuck the edges under to form a loaf or roll.
  5. Place the dough either on a greased, stainless steel baking sheet or on towel sprinkled generously with flour or cornmeal, if you want to bake it in a preheated, covered cast iron pan ( with an oven-safe lid). Baking it in a covered pan helps to form a "steam oven" of sorts so that the loaf is crustier.
  6. 4. Let the ball of dough rise for about 45 minutes*. If you're going to bake it in the ungreased, preheated cast iron pan, transfer the risen loaf from the towel into the pan and cover before baking. Bread risen on baking sheets can go directly into the hot oven once the bread has risen.
  7. Bake in a preheated 400° F (200° C) oven for 25 minutes. (I have baked it at a lower temperature when I had something else baking at 350° F (180° C),¦just bake it longer, until lightly browned.)
  8. When lightly browned, uncover and bake 15 minutes longer or until well-browned. You may want to remove it completely from the pan and bake directly on the oven rack at this point for a darker crust.
  9. Note: Note: Cold dough needs to rise about 1 1/2 hours, instead of just 40 minutes since it needs to come to room temperature first.


This dough can be used as a pizza crust. Just press the dough onto a greased cookie sheet and spread with sauce”¦ You can also make the dough into sandwich rolls. The dough is soft but if you flour your hands well, just pinch off a piece about the size of an orange and manipulate it into an oblong roll. Let rise about 30 min. and bake as direct above.

Step-by-Step Instructions

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