---
title: No-Knead Bread
description: A simple artisan-style bread that requires no kneading, just time.
author: Jim Lahey (via NYT Cooking)
servings: 1 loaf
tags:
  - bread
  - basics
---

In a #large bowl{}, combine @all-purpose flour{430%grams}, @active dry yeast{1/4%tsp}, and @salt{2%tsp}. Add @water{345%grams} and stir until blended; dough will be shaggy and sticky.

Cover bowl with #plastic wrap{}. Let dough rest at least ~{12%hours}, preferably about ~{18%hours}, at warm room temperature, about 70°F.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about ~{15%minutes}.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a #cotton towel{} (not terry cloth) with flour, @?wheat bran{}, or @?cornmeal{}; put dough seam side down on towel and dust with more flour, wheat bran, or cornmeal. Cover with another cotton towel and let rise for about ~{2%hours}. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat #oven{} to 450°F. Put a #dutch oven{} in oven as it heats.

When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake ~{30%minutes}, then remove lid and bake another ~{15-30%minutes}, until loaf is beautifully browned.

Cool on a #cooling rack{}.