No need to knead!

Only five minutes of hands-on time will yield a delicious, crusty, bakery-style loaf of bread.

If you havent jumped on the bread bandwagon yet, welcome aboard!

Overhead view of an easy no knead bread with a crispy crust that is dark brown.

Sally Vargas

You may never get off it once youve made your first loaf of bread in a Dutch oven.

And you wont believe how easy it is!

Youre going to pat yourself on the back so hard you’ll knock yourself over.

Close up of crusty homemade bread loaves stacked on top of each other. The bread has an airy crumb.

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Seriously, folks, this bread is easy and delicious.

This is why the rising time is so much longer than typical bread recipes.

The long rise also develops excellent flavor in the dough.

Side view of no-knead dutch oven bread on a cutting board. The crust is deep golden brown and a second loaf is behind the first.

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Also, the pot acts as a mini-oven.

Start by substituting one cup of alternate flour for one cup of the all-purpose flour.

If you like the results, you could try using more of it the next time you bake.

Showing How to Make No Knead Bread in a dutch oven. The loaf is golden and crusty inside the pot and has browned parchment paper underneath the loaf..

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It keeps alongtime in the freezeras long as a couple of years, as far as I can tell!

How To Use Sourdough Starter Instead of Yeast

If you have sourdough starter, use it!

you’re free to use sourdough starter alone without yeast or sourdough by itself without any yeast.

Easy kno knead bread is on a wooden cutting board and the the inside of the crusty loaf is visible.

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It has two rises, one of which happens overnight.

Let it rise in the same bowl.

The dough will probably double or triple in volume when it rises overnight.

A wooden spoon is inside a bowl with flour inside. A measuring cup of water is to the left of the bowl.

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It also develops more flavor with a slow rise.

But flexible timing is the beauty of this dough.

Whats the Best Way To Score Bread?

A wooden spoon stirs the ingredients for crusty homemade bread.

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Without it your dough will probably burst in places.

Not the end of the world, it still tastes great.

You could use avery sharp knife, razor blade, serrated knife, or credit card (!

A bowl covered in plastic wrap with a wet dough inside to show how to make no knead bread.

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)to cut into the dough.

What If You Don’t Have a Dutch Oven?

Without a Dutch oven there are two options worth considering.

Easy No Knead Bread dough on a parchment covered baking sheet with cornmeal underneath it.

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Let the Bread Cool Completely (No Cheating!)

Slow down, buddy!

Youve put some time into this, sodont cut into the bread until its thoroughly cool.

No-Knead Dutch Oven Bread dough on a baking sheet covered in parchment paper. The dough is proofed and smooth.

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The bread will compress and the texture will be squishy rather than airy and full of pretty holes.

When the bread cools completely (and not before), you’re free to cut into it.

I like to store mine in one of the many lightweight canvas bags Ive accumulated.

No-Knead Dutch Oven Bread on a parchment covered baking sheet with the slits in the top of the dough.

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You probably have at least one in your closet.

Thats why toasters were invented!

Ways to Use Up Stale Bread

The first go-to with stale bread is to toast it.

Dutch Oven Bread dough with slits on the top and a piece of parchment underneath.

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But there are several other ways that make stale bread like money in the bank.

It will keep in the freezer for at least three months.

To refresh a frozen loaf:Let it defrost at room temperature.

Preheat the oven to 350oF.

Cool completely before slicing.

Stir to combine the starter with the water and add to the dry ingredients.

I also add 1/4 teaspoon of yeast to the flour just to see to it the dough rises.

Just add it to the water, stir to combine, then add the combination to the flour.

Adapted from Jim Lahey’sNo-Knead Bread recipe.

Make a well in the flour and pour the water into it.

Mix together with your hands or a spoon until all the flour is incorporated.

The dough will be soft and sticky.

After the first rise, the dough can be refrigerated.

Cover the bowl with plastic wrap, and store in the fridge for up to 5 days.

Bring to room temperature before using.

On a generously floured work surface turn out the dough.

Rotate it 1/4 turn and repeat.

Repeat this 2 to 4 times.

This deflates the dough and gives it better structure.

Pinch the ends together firmly.

Turn the dough over and, with cupped hands, shape it into a round with a smooth top.

Place the dough on the prepared parchment paper with the seam side down.

Cover loosely with a cloth napkin or dishtowel.

If your Dutch oven’s knob is not metal, cover the knob with foil to protect it.

Remove the pot from the oven and remove the lid.

Carefully lift the parchment and place the loaf in the pot.

Place the lid on the pot.

Bake the bread for 30 minutes.

Turn the oven down to 450F and remove the lid.

Bake for 20 to 25 minutes longer, or until the top is browned.

Total baking time is 50 to 55 minutes.

Do not cut into the bread until it is thoroughly cool!

I know, its hard to resist, but it continues to bake and set as it cools.