Jim Lahey's No Knead Bread
Jim Lahey's No Knead Bread is a easy American recipe that serves 8. 150 calories per serving. Recipe by Grant Bakes on YouTube.
Prep: 20 hrs 40 min | Cook: 40 min | Total: 21 hrs 35 min
Cost: $0.62 total, $0.08 per serving
Ingredients
- 3 cups All-Purpose Flour (Can substitute bread flour for a chewier texture)
- 1.5 cups Water (Room‑temperature water)
- 1.25 teaspoons Kosher Salt (Can use regular table salt if needed)
- 0.25 teaspoons Instant Yeast (SAFF instant yeast or any other instant dry yeast)
- as needed All-Purpose Flour (for dusting) (To prevent sticking while shaping and lining)
- 1 sheet Aluminum Foil (Shiny side up, used to line Dutch oven if parchment not available)
Instructions
Combine Water and Yeast
Pour 1½ cups of room‑temperature water into the mixing bowl, add ¼ teaspoon instant yeast, and stir a few times until dissolved.
Time: PT5M
Add Flour and Salt
Add 3 cups of all‑purpose flour directly into the water‑yeast mixture, then sprinkle 1¼ teaspoons kosher salt on top. Mix thoroughly until no dry flour remains and a shaggy dough forms.
Time: PT5M
First Bulk Fermentation
Cover the bowl tightly with plastic wrap or a kitchen towel to keep air out. Let the dough rest at room temperature for 12–20 hours (19 hours in the video).
Time: PT19H
Shape the Dough
Generously flour a clean countertop. Turn the dough out, gently pull each edge toward the center repeatedly, then fold the sides over the top to form a tight ball. Flip the ball so the smooth side is up and round any rough edges.
Time: PT5M
Second Proof
Place the shaped dough ball on a piece of lightly floured aluminum foil (or parchment). Cover with a kitchen towel and let rest for 1 hour.
Time: PT1H
Preheat Oven and Dutch Oven
While the dough rests, preheat the oven to its maximum temperature (500°F/260°C) and place the empty Dutch oven with its lid inside to heat up.
Time: PT30M
Temperature: 500°F
Bake with Lid
Carefully transfer the dough (still on the foil) into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
Time: PT30M
Temperature: 500°F
Finish Baking Uncovered
Remove the lid and continue baking for an additional 10 minutes, or until the top is deep golden‑brown.
Time: PT10M
Temperature: 500°F
Cool and Serve
Remove the loaf from the Dutch oven, let it cool on a wire rack for at least 1 hour before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 28 g
- Fat
- 1 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (may affect texture)
- Instead of Kosher Salt: Sea Salt, Table Salt
- Instead of Instant Yeast: Active Dry Yeast (use 0.5 tsp)
- Instead of Aluminum Foil: Parchment Paper
Equipment Needed
- Mixing Bowl
- Spoon or Spatula
- Plastic Wrap or Kitchen Towel
- Dutch Oven with Lid
- Oven
- Parchment Paper (optional)
- Bench Scraper (optional) (optional)
Critical Steps — Do Not Skip
- Mix until no dry flour remains.
- Allow the dough to rest 12‑20 hours for gluten development.
- Preheat the Dutch oven until piping hot.
- Bake with the lid on first, then finish uncovered for crust color.
Chef Tips from the Video
- Use ice‑cold water in summer months to slow fermentation and improve flavor.
- For extra flavor, add 1 tbsp olive oil to the dough before the first mix.
- A light spray of water on the loaf before the final uncovered bake adds extra crust shine.
Troubleshooting
Dough does not rise during the overnight rest.
Check that the yeast is fresh and that the water was not too hot. A warmer environment (70‑75°F) helps fermentation.
Crust is too pale or hard.
Make sure the Dutch oven was fully preheated and bake the final 10 minutes uncovered. If the crust is too hard, reduce baking time by a few minutes.
Bread sticks to the foil or Dutch oven.
Generously dust the foil or parchment with flour and shake off excess before placing the dough.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep up to 3 days.
Freezer: Wrap in foil then place in a freezer bag; up to 2 months.
Room temperature: Store in a bread box; best within 2 days.
Make-Ahead Tips
- After the first 12‑hour rise, you can refrigerate the dough for up to 24 hours before shaping.
- Baked loaves freeze well; slice and wrap before freezing.
Frequently Asked Questions
What is the cultural significance and history of no‑knead rustic bread in American home baking?
No‑knead bread became popular in the early 2000s after Jim Lahey’s recipe showed that a simple, long‑fermented dough could produce artisan‑style loaves at home, democratizing bakery‑quality bread for everyday cooks.
What are the traditional regional variations of no‑knead bread in the United States?
While the basic recipe is universal, regional twists include adding cornmeal in the Midwest, sourdough starter in the Pacific Northwest, and whole‑grain flours in New England to reflect local grain traditions.
How is no‑knead rustic bread traditionally served in American cuisine?
It is often sliced thick and served with butter, used for open‑faced sandwiches, or paired with soups and stews. In many households it appears at breakfast alongside jam or as a side for dinner.
What occasions or celebrations is no‑knead rustic bread traditionally associated with in American culture?
The loaf is a staple for casual family meals, weekend brunches, and holiday gatherings where fresh bread adds a comforting, homemade touch without extensive effort.
What makes no‑knead rustic bread special or unique in American bread making?
Its simplicity—just four ingredients and a long rest—allows gluten to develop without kneading, producing a chewy crumb and crisp crust that rivals professional bakery loaves.
What are the most common mistakes to avoid when making no‑knead rustic bread?
Common errors include using water that’s too hot (killing yeast), not covering the dough tightly (causing a dry crust), and skipping the long fermentation, which prevents proper gluten formation.
Why does this no‑knead rustic bread recipe use instant yeast instead of active dry yeast?
Instant yeast dissolves directly in the water and works faster at room temperature, which is ideal for the short‑mix, long‑rest method; active dry yeast would need to be proofed first.
Can I make the no‑knead rustic bread ahead of time and how should I store it?
Yes. After the first rise you can refrigerate the dough for up to 24 hours before shaping, or freeze the baked loaf wrapped tightly for up to two months. Thaw and reheat before serving.
What texture and appearance should I look for when the no‑knead rustic bread is done?
The loaf should have a deep golden‑brown crust, sound hollow when tapped on the bottom, and the interior crumb should be open, airy, and slightly moist with irregular holes.
What does the YouTube channel Grant Bakes specialize in?
Grant Bakes focuses on approachable, beginner‑friendly baking tutorials, often highlighting simple techniques that produce bakery‑quality breads, pastries, and desserts with minimal equipment.
How does the YouTube channel Grant Bakes' approach to American baking differ from other baking channels?
Grant Bakes emphasizes ultra‑simple recipes that require no kneading or fancy tools, prioritizing time‑saving methods while still delivering flavor and texture, unlike many channels that focus on intricate techniques.
Last updated: September 6, 2026
