YT Recipe

No Knead Bread

No Knead Bread is a easy American recipe that serves 8. 200 calories per serving. Recipe by The New York Times on YouTube.

Prep: 12 hrs 5 min | Cook: 1 hr 3 min | Total: 13 hrs 28 min

Cost: $0.39 total, $0.05 per serving

Ingredients

  • 3 cups All-Purpose Flour (regular all‑purpose flour, sifted)
  • 0.25 teaspoon Instant Yeast (instant or active‑dry yeast)
  • 1.25 teaspoons Salt (fine kosher or table salt)
  • 1.5 cups Water (room‑temperature tap water)
  • 2 tablespoons All-Purpose Flour (for dusting) (extra flour for handling the dough)

Instructions

  1. Combine Dry Ingredients

    In a large mixing bowl, whisk together 3 cups all‑purpose flour, 0.25 tsp instant yeast, and 1.25 tsp salt until evenly distributed.

    Time: PT5M

  2. Add Water and Form Dough

    Add 1.5 cups room‑temperature water to the dry mixture. Stir with a spatula until the dough comes together into a shaggy, slightly sticky mass.

    Time: PT3M

  3. First Fermentation (Bulk Rest)

    Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 12 hours (or up to 19 hours) until it has doubled in size and shows a stringy, gelatinous texture.

    Time: PT12H0M

  4. Shape the Loaf

    Generously flour a clean work surface. Lightly pat the rested dough to release excess gas, then fold it over a few times, forming a rough ball. Place the seam side down, dust the top with a little flour, and flip the ball so the smooth side faces up.

    Time: PT5M

  5. Preheat Oven and Dutch Oven

    Place the cast‑iron Dutch oven (with lid) on the middle rack and preheat the oven to 500 °F (or 515 °F) for about 15 minutes until the pot is scorching hot.

    Time: PT15M

    Temperature: 500°F

  6. Transfer Dough to Pot

    Using oven mitts, carefully remove the hot pot from the oven. Gently lower the shaped dough into the pot, seam side down. Cover with the lid.

    Time: PT2M

  7. Bake Covered (Steam Phase)

    Return the pot to the oven and bake with the lid on for 30 minutes. This trapped steam provides at least 70 % humidity for the first two‑thirds of the bake.

    Time: PT30M

    Temperature: 500°F

  8. Bake Uncovered (Crust Development)

    Remove the lid and continue baking for an additional 15‑20 minutes, until the crust is deep golden‑brown and caramelized.

    Time: PT18M

    Temperature: 500°F

  9. Cool the Bread

    Transfer the loaf to a cooling rack and let it rest for at least 30 minutes before slicing to allow the crumb to set.

    Time: PT30M

Nutrition Facts

Calories
200
Protein
5 g
Carbohydrates
40 g
Fat
0.5 g
Fiber
2 g

Dietary info: Vegetarian

Allergens: Wheat, Gluten

Last updated: April 11, 2026

Amazon Associates

Amazon Associates PartnerTrusted

As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.

No Knead Bread

Recipe by The New York Times

A simple, no‑knead artisan loaf that uses a tiny amount of instant yeast, water, flour and salt. The dough rests for 12 hours, then is baked in a pre‑heated cast‑iron pot at 500 °F for a crisp, caramelized crust and an open, airy crumb. The technique is so straightforward that a six‑year‑old could do it.

EasyAmericanServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
13h
Prep
48m
Cook
1h 39m
Cleanup
15h 27m
Total

Cost Breakdown

$0.39
Total cost
$0.05
Per serving

Critical Success Points

  • • Mix dry ingredients thoroughly before adding water.
  • • Allow the dough to rest for a full 12 hours at room temperature.
  • • Preheat the cast‑iron pot until it is blazing hot.
  • • Bake covered for 30 minutes to create steam.
  • • Finish baking uncovered to achieve a caramelized crust.

Safety Warnings

  • • The Dutch oven and lid become extremely hot; use oven mitts when handling.
  • • Steam released when removing the lid can cause burns; open the lid away from your face.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of no‑knead water‑flow bread in American artisan baking?

A

No‑knead bread became popular in the early 2000s after a New York Times article demonstrated that a simple, low‑yeast dough could produce bakery‑quality loaves. It reflects a shift toward home bakers seeking minimal‑effort, high‑quality bread that rivals professional bakeries.

cultural
Q

What traditional regional variations of water‑flow style bread exist in the United States?

A

In the U.S., variations include adding whole‑grain flours, rye, or olives for flavor. Some bakers swap the high‑heat Dutch‑oven method for a stone‑baked loaf, but the core principle—long fermentation with minimal kneading—remains the same.

cultural
Q

How is no‑knead water‑flow bread traditionally served in New York City bakeries?

A

In New York City bakeries, the loaf is often sliced thick and served warm with butter, olive oil, or as a base for open‑face sandwiches. It’s a staple for breakfast or a side to soups and stews.

cultural
Q

What occasions or celebrations is no‑knead water‑flow bread commonly associated with in American cuisine?

A

Because the recipe is simple and adaptable, it appears at weekend brunches, holiday meals, and casual gatherings where fresh, homemade bread adds a special touch without extensive labor.

cultural
Q

How does no‑knead water‑flow bread fit into the broader American artisan bread tradition?

A

It embodies the American artisan movement’s focus on high‑hydration doughs, long fermentation, and the use of a hot, steamy environment to achieve a crusty exterior and open crumb—techniques borrowed from European sourdough traditions but simplified for home cooks.

cultural
Q

What are the authentic traditional ingredients for no‑knead water‑flow bread versus acceptable substitutes?

A

The authentic recipe uses all‑purpose flour, instant yeast, salt, and water. Acceptable substitutes include bread flour for a chewier crumb, active‑dry yeast in place of instant, and whole‑wheat flour (with a slight water reduction).

cultural
Q

What other American dishes pair well with no‑knead water‑flow bread?

A

It pairs beautifully with hearty soups like New England clam chowder, stews such as beef bourguignon, and classic American spreads like avocado toast or butter and jam.

cultural
Q

What makes no‑knead water‑flow bread special or unique in American bakery cuisine?

A

Its uniqueness lies in the extremely low yeast amount and the absence of kneading, yet it still produces a lofty crumb and a deep, caramelized crust—qualities usually reserved for more labor‑intensive breads.

cultural
Q

What are the most common mistakes to avoid when making no‑knead water‑flow bread at home?

A

Common errors include over‑mixing the dough, using water that’s too hot (which kills the yeast), under‑preheating the Dutch oven, and removing the lid too early, which reduces steam and leads to a pale crust.

technical
Q

How do I know when the no‑knead water‑flow bread is done baking?

A

The loaf is done when the crust is deep golden‑brown, the bottom sounds hollow when tapped, and an internal temperature of 200‑205 °F is reached on an instant‑read thermometer.

technical
Q

What does the YouTube channel The New York Times specialize in?

A

The New York Times YouTube channel produces high‑quality food journalism, recipe demonstrations, and culinary storytelling, often featuring expert chefs and behind‑the‑scenes looks at iconic dishes and food culture.

channel
Q

How does the YouTube channel The New York Times' approach to American bakery cooking differ from other cooking channels?

A

The New York Times emphasizes rigorous testing, clear explanations of technique, and cultural context, whereas many other channels focus more on entertainment or rapid‑fire recipes without the same depth of culinary history.

channel
More like this:American RecipesBread RecipesMore by The New York Times

You Might Also Like

Similar recipes converted from YouTube cooking videos

Five‑Ingredient No‑Knead Cheesy Bread
789

Five‑Ingredient No‑Knead Cheesy Bread

A quick, fool‑proof cheese‑filled bread that needs only five core ingredients, no kneading, and a Dutch oven. The dough rises in about an hour and a half, then bakes to a golden, cheesy crust—perfect for sandwiches, grilled cheese, or eating straight from the loaf.

2 hrs 45 minServes 8$44
American
Artisan No-Knead Bread
104

Artisan No-Knead Bread

A simple, foolproof artisan‑style loaf that requires no kneading. With just flour, salt, yeast, and water, the dough rests for several hours, then bakes in a hot Dutch oven for a crisp crust and tender crumb.

2 hrsServes 8$1
American
Cranberry Walnut No-Knead Bread
27

Cranberry Walnut No-Knead Bread

A simple, no‑knead artisan loaf packed with sweet dried cranberries and crunchy walnuts. With just seven ingredients and a long, slow rise, the dough is sticky and forgiving, producing a crisp golden crust and a chewy, flavorful interior. Perfect for beginners and anyone who loves bakery‑style bread at home.

16 hrs 10 minServes 8$3
American
No-Knead Sourdough I Beginner Sourdough Bread
42

No-Knead Sourdough I Beginner Sourdough Bread

A beginner‑friendly no‑knead sourdough loaf that requires minimal effort but delivers a rustic, crusty, and mildly sour bread. Perfect for toast, sandwiches, or dipping in soup, this recipe walks you through feeding the starter, bulk fermentation, shaping, proofing, and baking in a Dutch oven.

28 hrs 57 minServes 10$13
American
No Knead Beginner Sourdough Bread
37

No Knead Beginner Sourdough Bread

A step‑by‑step artisan sourdough loaf that uses a simple levain built from a mature starter, a gentle autolyse, stretch‑and‑fold bulk fermentation, and a hot‑Dutch‑oven bake. Perfect for beginners who want a bakery‑quality crust and open crumb without a lot of fancy equipment.

27 hrs 22 minServes 8$11
American
You Won’t Believe This Bread Made in a Blender! Just Blend & Bake-No Kneading!
37

You Won’t Believe This Bread Made in a Blender! Just Blend & Bake-No Kneading!

A quick, no‑knead bread made entirely in a blender. The dough is blended, proofed, and baked for a soft crumb, golden crust, and unbelievably fluffy texture—all with minimal mess.

2 hrs 12 minServes 8$2
American
🔥 Trending Recipes← All Recipes