Video Recipe: No-Knead Bread

What’s better than homemade bread? Homemade bread that doesn’t require kneading or any laborious rising, punching down, folding, rising, shaping and proofing steps. We’ve all seen no-knead recipes out there. Here is my take on the super simple bread recipe.


No-Knead Bread

[tabs tab1=”Information” tab2=”Yield” tab3=”Difficulty” tab4=”Time” tab5=”Serving Suggestions”] [tab id=1]This recipe is inspired by and adapted from numerous sources including: The New York Times’ Take on Jim Lahey’s No-Knead Bread, various Rose Levy Beranbaum recipe and a Jeff Hertzberg M.D. and Zoe Francois recipe. [/tab] [tab id=2]This recipe yields 1 loaf (about 1 1/2 pounds).[/tab] [tab id=3]This recipe is easy. See the recipe difficulty key for more information.[/tab] [tab id=4]This recipe will take 24 hours +. Prep – 5 minutes, Rising – 24 hours, Shaping – 5 minutes, Proofing – 2 hours, Baking – 30-45 minutes[/tab] [tab id=5]Allow to cool completely before serving. Store at room temperature covered. Never store bread in the fridge. This loaf should last 2-3 days. [/tab] [/tabs]


Large Bowl
Baking Stone or oven-safe cast iron/enamel pan
Peel (optional)


1 teaspoon active yeast
1 1/4 cup warm water (90-115°F)
1/4 cup olive oil
10 ounces all-purpose flour
2 ounces whole wheat flour
1/2 teaspoon salt


1. Dissolve the yeast in warm water in a large bowl. Add the olive oil and mix.

2. Add the flours and salt. Mix until the dough comes together and there are no visible dry clumps. There is no need to mix the dough very long.

3. Cover the bowl and allow the dough to rise at room temperature about 2 to 3 hours or until the dough has doubled in volume.

4. Move the dough to the fridge and let it rest overnight, preferably 16 hours.

5. Remove the dough from the fridge 2 to 3 hours before you plan to bake it.

6. On a liberally-floured surface, turn the dough in on itself a few times. Take care not to deflate the bubbles.

7. Let the dough sit on a floured or cornmealed surface to rise about two hours or until doubled in volume.

8. In the meantime preheat the oven to 450°F with a baking stone or heavy-duty cast iron or enamel pan on the lowest rack.

9. Just before baking slice a 1/2″ inch deep slit into the top of the bread. Place on the baking stone in the oven and bake at 450°F for 30 to 45 minutes or until the crust is dark golden brown and the bread sounds hollow when you knock on it.

10. Remove to a cooling rack and allow the bread to cool completely before cutting it.


AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.


  • Yosef - This American Bite

    This looks delicious, I have heard of a lot of no-knead breads, but never one that looks this good!

  • Laura (Tutti Dolci)

    Love your videos, Russell! I’ve actually never made no-knead bread but yours looks great!

  • ami@naivecookcooks

    Wow love it ! I have heard how simple it is but never tried it! It goes to my to do list soon! One quick question..Can I use a simple non stick pizza pans for baking bread?

    • Russell

      You definitely can! I would still dust it with cornmeal or line it with parchment paper before putting the bread on it just in case.

  • Sommer@ASpicyPerspective

    LOVE the clip and the new look of our site. Very slick!!

  • Jeanette

    Great video Russell – and I love how easy this bread is to make. Thanks for putting this together!

  • Kiran @

    Great video, Russell! And I love the new look of the site!

  • Diane {Created by Diane}

    LOVING the yellow around here, great change!
    and WOW that bread looks yummy and I loved your video :)

  • Gary

    Okay…. so why so many stripes?

  • Alice @ Hip Foodie Mom

    Love the video, Russell! and great recipe!

Post A Comment