You can use all-purpose flour, no fancy bread flour needed! You can let this dough rise for just 2 hours and bake it right away, or you can keep it in the fridge for up to 7 days and use it whenever you want. 

Unlike other no-knead bread recipes that need a minimum 12-hour rise time, this bread doesn’t need a second rise time like a traditional loaf. The bread doesn’t have enough structure to rise “up,” so it’ll flatten out and fill the shape of whatever you’re making. 

How to make no knead dough

You only need water, yeast, flour, and salt for this no knead bread dough.

• Warm the water (1.5 cups) to about 100 degrees F.
• Add the warm water to a large bowl, along with 2.25 teaspoons and 1/2 tablespoon of table salt (or 2 teaspoons kosher salt).
• Whisk together until the yeast and salt are dissolved.
• Add the flour – 3.25 cups – all at once, and stir with a wooden spoon until everything is uniformly wet.

I like to use a silicone spatula to scrape the dough off the wooden spoon, as it will be quite sticky and loose.

Letting the dough rise

Once the dough is mixed, just cover it with a kitchen towel and let it rise in a warm-ish spot for two or three hours. It should double in size at least.

Storing the dough in your fridge

• After the dough has risen for 2 hours, you can bake it immediately.
• Alternatively, you can store it in the refrigerator for up to 7 days until you’re ready to bake it.
• Cold dough is easier to handle, making it a pro for this method.
• To store the dough in the fridge, cover the bowl with plastic wrap or an airtight container.
• If you’re making the dough in advance, mix it in a container with the lid ajar while it’s rising, then seal the lid when you put it in the fridge.
• The taste will become sourer over time, and the dough will collapse, but this is normal.

Preheating the Dutch Oven

Ensure your Dutch oven is well-heated and ready for baking the bread, allowing the bread to crisp up properly on the outside. 

• Turn on the oven to 450 degrees Fahrenheit.

Place the Dutch Oven on the center rack of your oven about 30 minutes to an hour before baking time.  Or once the oven reaches 450 degrees, continue preheating the Dutch oven for approximately 20 minutes.

Forming the loaf

• Lay a piece of parchment paper on your counter and sprinkle some flour on the bottom part closest to you.
• Use a silicone spatula to scrape the dough in a pile onto the floured part.
  • Be gentle to avoid losing gasses and creating fewer fluffy holes in the loaf.
• Use the silicone spatula to form the dough into a “loaf” shape.
  • Scoop up the dough from the bottom of the pile and place it on top.
• Shape the dough into a circular or oval shape, depending on the shape of your Dutch oven.
• Grab the corners of the parchment paper closest to you and use them to gently flip the loaf onto the center of the sheet of parchment.
• The loaf may be misshapen, but it’s okay.
  • If it bothers you, use the spatula to try to shape it some more, but be careful not to handle it too much.

At this point, before putting it in the Dutch oven, you can use a very sharp knife or clean razor blade to make a few cuts about 1/2″ deep in the top of the loaf. I did this with mine in a cross shape from end to end in both directions. This will help it rise up a little more in the oven and get some browner crustier bits. But it’s totally optional.

Baking the bread

Once you’ve got the loaf shape in the center of your parchment, pop the oven door open and take the lid off the Dutch oven. Then, grab the sides of the parchment paper and slide the loaf into the Dutch oven. Pop the lid back on and bake at 450 degrees for about 35 minutes.

After 35 minutes, take the lid off and bake for another 5-10 minutes, until it’s golden brown.

Finally, remove the bread by holding the parchment paper and place it on a wire rack or a cutting board to cool. Let it cool for at least 10 minutes before slicing.