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new york times no knead bread
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4.08 from 14 votes

New York Times No Knead Bread

An easy homemade rustic bread recipe that requires no kneading or special equipment.
Prep Time5 minutes
Cook Time45 minutes
Rising time20 hours
Total Time20 hours 50 minutes
Course: Bread
Cuisine: American
Keyword: easy homemade bread, how to make no knead bread, new york times no knead bread, no knead bread, nyt no knead bread, overnight bread recipe
Servings: 1 rustic loaf

Ingredients

  • 3 ⅓ cups all purpose flour
  • 2 tsp kosher salt or 1 ½ tsp if using table salt
  • ¼ tsp active dry yeast
  • 1 ½ cups warm water

Instructions

  • Mix all ingredients together until a sticky dough forms.
  • Cover with plastic wrap and a towel and leave to rise in a warm place away from drafts. Let rise for a minimum of 12 hours up to 20 hours.
  • Flour a clean dry surface. Dump dough out and press out bubbles. Knead a few times by pressing down, folding over, turning and repeating. Form into a ball and dust with flour.
  • Leave to rise a minimum of 2 hours until doubled in size.
  • When bread is nearly finished rising, preheat oven to 450 degrees. Place heavy lidded pot such as a Dutch oven in the oven to preheat on a rack between the middle and bottom.
  • Carefully place dough into the heated pot, cover and cook for 30 minutes.
  • Remove lid and cook another 15 - 20 minutes or so until the dough is nicely browned and a good crust is formed.