No-Knead Bread recipe – the best and easiest way to make a perfect sourdough bread at home! No kneading needed!
This bread is exactly what your next sandwich or a steaming bowl of soup needs. A thick slice of home-baked sourdough bread. It’s simply too easy not to try it. Just stir all of the ingredients in a bowl, cover and let sit overnight. Next day, bake, slice and enjoy!
Homemade bread is one of my very favorite things to bake. It’s very gratifying and be used for sweet sandwiches (peanut butter and strawberry jelly comes to mind) or loaded with cheese and meat, tomatoes, lettuce and peppers OR dipped into thick tomato soup. By the way, this bread is amazing for grilled cheese sandwiches! So good!
There is a lot of no-knead bread recipes out there, most of them using only 3 ingredients: flour, yeast and water. While these ingredients are indeed required, I do not think they will make the best tasting bread. You need to add sugar to make the yeast happy and bubbling and salt to give the bread flavor. So it’s 5 ingredients but the result is the best bread you will make at home. Since kneading is usually the reason why most of us don’t bake sourdough at home, the fact that you can make this gorgeous loaf without any kneading makes it a must try and quite incredible.
This is what the dough will look like after resting overnight on the counter, covered. It will rise and be airy. Remove the cover and gently place the dough onto a piece of parchment paper lightly dusted with flour.
Form into a ball, cover and let sit while you preheat the oven and the Dutch oven. When ready, place the dough with parchment into your Dutch oven, cover and bake for 30 minutes. Remove cover and bake for about 10 minutes for that crusty skin.
I highly recommend cooling the bread completely before slicing for the best results.
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- 3 cups all-purpose flour
- 1 and 1/2 tsp salt
- 1/4 tsp granulated sugar
- 1/2 tsp dry yeast
- 1 and 1/2 cup warm water
In a large mixing bowl, stir together flour, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy.
Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
The next day, lightly flour a piece of parchment paper. Place dough onto paper. With floured hands, shape into a ball. Cover with plastic wrap.
Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.
When oven is ready, carefully place the parchment paper with dough inside the Dutch oven. Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks.
Carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely.