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
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
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
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
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
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
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
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
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
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
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (reduce water by 10 %)
- Instead of Instant Yeast: Active Dry Yeast (same amount)
- Instead of Salt: Sea Salt
- Instead of Water: Warm water (adjust temperature if using active dry yeast)
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Kitchen Towel or Plastic Wrap
- Cast Iron Dutch Oven with Lid
- Oven
- Oven Mitts
- Cooling Rack
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Use ice‑cold water for the dough; the contrast between cold dough and a scorching pot creates extra oven‑spring.
- Dust the pot with a thin layer of flour or parchment paper to prevent sticking.
- For extra flavor, stir a tablespoon of olive oil into the dough before the bulk rest.
Troubleshooting
Dough is too dry and crumbly.
Add water a tablespoon at a time, mixing gently, until the dough sticks together.
Bread does not rise much and is dense.
Ensure the yeast is fresh, the water is not too hot (ideal 105‑110 °F), and the room temperature is warm enough for fermentation.
Crust is pale and lacks crunch.
Make sure the pot was preheated thoroughly and bake the final uncovered stage for the full 18‑20 minutes.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in a sealed container for up to 3 days.
Freezer: Slice the loaf, wrap each slice in foil, and freeze for up to 2 months.
Room temperature: Keep in a bread box for up to 2 days; longer storage will dry the crust.
Make-Ahead Tips
- The dough can be refrigerated after the 12‑hour bulk rest for up to 24 hours before shaping.
- Unshaped dough can be frozen in a sealed bag; thaw overnight in the fridge, then shape and bake as directed.
Frequently Asked Questions
What is the cultural significance and history of no‑knead water‑flow bread in American artisan baking?
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.
What traditional regional variations of water‑flow style bread exist in the United States?
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.
How is no‑knead water‑flow bread traditionally served in New York City bakeries?
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.
What occasions or celebrations is no‑knead water‑flow bread commonly associated with in American cuisine?
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.
How does no‑knead water‑flow bread fit into the broader American artisan bread tradition?
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.
What are the authentic traditional ingredients for no‑knead water‑flow bread versus acceptable substitutes?
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).
What other American dishes pair well with no‑knead water‑flow bread?
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.
What makes no‑knead water‑flow bread special or unique in American bakery cuisine?
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.
What are the most common mistakes to avoid when making no‑knead water‑flow bread at home?
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.
How do I know when the no‑knead water‑flow bread is done baking?
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.
What does the YouTube channel The New York Times specialize in?
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.
How does the YouTube channel The New York Times' approach to American bakery cooking differ from other cooking channels?
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.
Last updated: August 24, 2026
