No-Knead Crusty White Bread | King Arthur Baking

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No-Knead Crusty White Bread

1. Recipes
2. Bread
3. Crusty bread

No-Knead Crusty White Bread Recipe by PJ Hamel 1452 Reviews 4.7 out of 5 stars

The most basic of all no-knead crusty bread recipes, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, artisan-style crusty bread, worthy of its 2016 Recipe of the Year title.

Our thanks to Jeff Hertzberg and Zoë François, whose wonderful book, Artisan Bread in Five Minutes a Day, is the inspiration for this recipe.

Prep 5 mins Bake 30 to 40 mins Total 5 hrs 35 mins Yield 3 or 4 loaves, depending on size Print Share

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Ingredients

• 7 1/2 cups (900g) King Arthur Unbleached All-Purpose Flour
• 3 cups (680g) water, lukewarm
• 1 tablespoon (18g) table salt
• 1 1/2 tablespoons (14g) instant yeast or active dry yeast

Nutrition Information

Instructions

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1. The flour/liquid ratio is important in this crusty bread recipe, so measure carefully. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

2. Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

3. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.

4. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

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5. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

6. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 400g to 540g piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

7. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

8. Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking. Drape the bread with greased plastic wrap, or cover it with a reusable cover.

9. Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

10. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

11. Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

12. Bake the crusty bread for 25 to 35 minutes, until it's a deep, golden brown.

13. Remove the bread from the oven, and cool it on a rack.

14. Store leftover no-knead crusty bread in a plastic bag at room temperature. For longer storage options, see our blog post, Freezing no-knead bread dough, for details.

Tips from our Bakers

• Would it be better to use bread flour in this crusty bread recipe? Bread flour has more gluten-forming protein, so if you choose to use it in this recipe, the crust will be a bit thicker and you won't get quite the same open-holed structure as with all-purpose. We really prefer the texture of both crust and crumb when all-purpose flour is used. If you do use bread flour, increase the water by about 2 teaspoons per cup of flour to make the requisite sticky dough.

• Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat, either our Premium or golden whole wheat flours. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.

• Looking for more ways to bake this well-loved bread? Check out our blog posts for instructions on how to turn this dough into no-knead sandwich rolls, pizza crust, or even flavorful loaves studded with sweet or savory add-ins.

Baker’s Resources

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