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Dutch oven no-knead bread is a great way to get into making bread at home.
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no-knead bread

This is a more detailed description of the NY Times Mark BIttman no-knead bread article. It replaces volumetric measurements with weights and offers a couple tips on safety.
Prep Time22 hrs
Cook Time50 mins
Total Time22 hrs 50 mins
Course: side
Cuisine: global
Servings: 1 loaf
Calories: 1545kcal
Author: romain | glebekitchen


  • 344 grams all purpose flour
  • 86 grams of whole wheat flour
  • 345 grams water - at around 90F
  • 8 grams salt
  • 1 gram instant rise yeast


  • Combine flour, salt and yeast in a large bowl.
  • Add water and mix using your hands. This is a sticky mess.
  • Cover with plastic wrap and let rise, undisturbed, for 12-18 hours. It's ready when you see little bubbles forming on the surface of the dough.
  • Cut a piece of parchment about 14 inches square. Sprinkle with a bit of flour. Flour your hands. Slide the dough out of the bowl onto the parchment.
  • Fold the dough onto itself 4 times. You are taking one side of the dough and folding about 1/3 of the dough onto itself. Now do it on the other side. Rotate everything 90 degrees and repeat for the third and 4th fold. Watching the video in the link helps understand this.
  • Flour your hands some more and flip the dough over so the folded side faces down and the smooth side is up. Try to shape the dough into a ball as best you can.
  • Place the dough in a bowl to help it keep its shape.
  • Flour the surface of the dough and place a tea towel over top. It's sticky, sticky dough so don't let the towel get too stuck.
  • Place a 5-6 quart dutch oven in the oven and pre-heat to 475F.
  • After about an hour remove the dutch oven and transfer the dough into the dutch oven using the parchment as a cradle. The parchment goes into the dutch oven along with the dough. Be careful here. The dutch oven is screaming hot.
  • Cover the dutch oven and return it to the oven. Bake for 30 minutes.
  • After 30 minutes remove the lid and cook for an additional 10-20 minutes. You are going for an internal temp of about 210 degrees.
  • When the bread is cooked, remove and transfer to a cooling rack. Let stand about an hour.
  • Slice and be impressed with yourself.


Calories: 1545kcal | Carbohydrates: 324g | Protein: 47g | Fat: 6g | Saturated Fat: 1g | Sodium: 3126mg | Potassium: 680mg | Fiber: 18g | Sugar: 1g | Calcium: 91mg | Iron: 19mg