Jim Lahey’s No-Knead Bread

Jim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.

This is it, folks. Jim Lahey’s no-knead bread recipe. The technique that incited an insurrection among bread bakers everywhere. The recipe is ridiculously easy, even for first-time bread bakers, and will make you wonder why you ever spent all that time and effort kneading dough in the past. The loaf is an adaptation of Lahey’s phenomenally and outrageously popular pugliese sold at Sullivan Street Bakery in Manhattan. And once you try it, you’re going to wonder where it’s been your entire life.Renee Schettler Rossi

How to ensure magnificence from your loaf of no-knead bread

Baker Jim Lahey took great care, in his original recipe for this no-knead bread, to explain as many tricks as he possibly could to help ensure you have spectacularly satisfying results at home. We’ve included them in the instructions below.

Don’t rush through this recipe and skim the details. Each word, each visual cue, each explanation has meaning.

Rely on the description of how the dough should appear or feel more than the timing.

And know that conditions change from kitchen to kitchen and from day to day, depending on the exact flour you’re using and the temperature of your house and the humidity and, we suspect, the barometic pressure, the phase of the moon, and maybe even your mood. So some days your bread baking may seem blessed and others it may feel cursed. Although as Lahey says, “Even the loaves that aren’t what you’d regard as perfect are way better than fine.”A round loaf of Jim Lahey's no-knead bread, dusted with flour on a leather chair As easy as this recipe is, Lahey cautions that it’s not exactly an impromptu sorta thing. “This bread is incredibly simple and involves little labor, but you need to plan ahead. Although mixing takes almost no time, the first rise requires from 12 to 18 hours. Then you’ll need to shape the dough and let it rise for another 1 to 2 hours. The longer rise tends to result in a richer bread, but you need the patience and the schedule to do it. After preheating the oven and the pot, you’ve got 30 minutes of covered baking, another 15 to 30 of uncovered baking, and about an hour of cooling. And please, don’t gulp down that first slice. Think of the first bite as you would the first taste of a glass of wine: smell it (there should be that touch of maltiness), chew it slowly to appreciate its almost meaty texture, and sense where it came from in its hint of wheat. Enjoy it. You baked it, and you did a good job.”

Jim Lahey’s No-Knead Bread

A piece of Jim Lahey's no-knead bread with three pieces of butter and a sprinkling of salt on top.
Jim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.
Jim Lahey

Prep 30 mins
Cook 3 hrs
Total 3 hrs 30 mins
Sides
American
16 slices
85 kcal
4.92 / 102 votes
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Equipment

  • 6- to 8-quart heavy pot with lid

Ingredients 

  • 3 cups bread flour or all-purpose flour plus more for the work surface
  • 1/4 teaspoon instant yeast (it’s a small amount but trust us, it’s correct)
  • 1 1/4 salt
  • 1 1/3 cups water
  • Cornmeal or wheat bran as needed

Directions
 

  • In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they've worked with. Even though it's not what you're accustomed to handling, it's perfectly fine.)
  • Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You'll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread's rich flavor.
  • Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That's it. Don't knead the dough.
  • Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it's ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.
  • A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.
  • When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also, uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes.
  • Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Print RecipeBuy the My Bread cookbook

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Notes

Commonly Asked Questions About No-Knead Bread

1. Why didn’t my bread rise?
Because the recipe calls for so little yeast, it’s important to make sure the yeast is fresh. Also, if the room is too cool (the ideal temperature is 72°F/22°C), the dough will need longer to rise.
2. I don’t have a Dutch oven. Can I still make the bread?
You certainly can. What’s most important is to have a tight-fitting cover. Some bakers have had success with:
— a stainless steel pot with a lid
— an oven-safe glass (Pyrex) dish with a cover
— a clay pot with a lid
— a pizza stone with an inverted stainless steel bowl as a cover
3. Why are my bread loaves flat? They’re not big and round.
First, check your yeast. It could be old and expired. Keeping yeast in the freezer helps extend its life considerably. Another culprit is not letting the dough rest enough after shaping and before baking. Creating a tight skin on the surface of the dough allows it to rise to lofty heights in the oven–something called oven spring.

Show Nutrition

Serving: 1sliceCalories: 85kcal (4%)Carbohydrates: 17g (6%)Protein: 3g (6%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 32mg (1%)Potassium: 25mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1IUVitamin C: 1mg (1%)Calcium: 4mgIron: 1mg (6%)

Recipe Testers’ Reviews

For me, this is the PERFECT bread recipe. Making bread is my obsession. I have made nearly every bread recipe you can name. As much as I love the ritual of old-fashioned bread-making—kneading, resting, proofing, etc.—this no-knead bread recipe is my go-to loaf.

I base this on two things: texture and flavor. This is hands-down the best-tasting “white bread” that I have ever eaten, let alone made. I use a digital scale and weigh my ingredients.

Good bread takes several hours to produce. GREAT bread takes nearly 24 hours. If you rush this recipe, you will be doing yourself a great disservice. When Jim Lahey says this dough should be wet, trust him, it will be as wet as a ciabatta dough. VERY WET. When folding the dough, it doesn’t have to be precise. I simply pull 4 edges up and toward the center. Then simply turn the dough, seam side down, on a floured cloth or linen. Do not scrimp on the flour for the tea towel. You will NEED a thick coating on the cloth or it will stick when you flip it into the 450°F Dutch oven. Trust me. Don’t fret over how the dough looks when you put the lid on and just slide it back in the oven, set your timer for 30 minutes, and, like some crazy magic, when the lid comes off, it will always be perfect. The last 15 minutes is the hardest for me. I always want to take it out of the oven before it turns a lovely dark brown. DON’T DO IT! Let it bake without the lid for at least 12 minutes.

Remove your masterpiece from the oven, carefully place it on a cooling rack (I use 2 silicone spatulas) and, while you’re admiring your mastery, listen. The bread will crack and hiss and sing. Truly one of the most beautiful sounds that you’ll ever hear.

Yum! This no-knead bread recipe is perfect! I used bread flour and let it rise for 22 hours. I used a glass bowl so I could see many bubbles visible on top and throughout the dough along the sides. After the first rise, the dough is exactly as described—quite loose and sticky. I let it rise 2 hours after shaping the loaf and baked for the recommended time. The bread matched the picture color.

I hopped into the shower and left the bread cooling and unguarded from bread lovers. When I came out, my husband had cut the bread only about 20 minutes into the recommended cooling time. There was no detriment to the bread. It retained a moist chew inside and a lovely, crunchy crust outside. I will definitely make this again.

This no-knead bread recipe has been around for a few years and I’ve made it a few other times. When the recipe was initially published in the New York Times, it pretty much shocked the bread-baking world. But the long fermentation definitely eliminated any need to knead the dough. As long as you plan out the timing for the fermentation and baking, it’s very easy and only takes about 10 minutes of actual hands-on time. The crust is a nice crunchy brown and the crumb is moist and airy.

You do have to follow the directions precisely and be sure to look for the clues given in the recipe to determine when the dough is properly fermented. Best used the day it is baked.

The aroma of the bread while it was cooking was extremely deep and rich. The taste of the bread from the fermentation is unbelievable. Adding cornmeal to the covering of the bread before the final rise is possibly the best decision to make. The cornmeal adds a textural element to the bread that enhances the overall experience of eating it.

If you’ve been wanting to try making bread, this is a great way to get started. There aren’t a lot of ingredients or equipment to acquire and the entire hands-on time commitment is under 10 minutes. For this, you are rewarded with a beautiful, crusty loaf of bread with an open and airy crumb. I have made bread in a machine and bread by hand/mixer before, but this is the first time I have tried no-knead bread and I am hooked.

The picture closely resembles what I produced, except my air holes were larger and my crumb was more light and feathery.

I let my dough rest for 19 hours on my gas stove top (a little warmer than the rest of the kitchen during the winter). The recipe is correct in assuring that even though the dough looks like a mess, everything is OK. My bread still came out great, if a little oblong instead of round. I would try using cornmeal or wheat bran in place of flour on the towel in the future to see if that works better.

I allowed my dough to rise for 2 hours 10 minutes. It held an impression at this point, but it did not appear to have doubled in size. It seemed more important to continue with the recipe once your fingertip left an impression so I did not wait for the dough to double in size.I baked my bread for 45 minutes total—30 minutes with the lid and 15 minutes more without the lid. At this point, it was a lovely dark brown color.

No need to worry when making this no-knead bread! I was pleasantly surprised at this rustic, crusty bread I made with little effort. Total time (because of almost a full day of rising) is about 26 hours. But that sounds crazy since you literally have about 10 minutes total of hands-on time. The rest of the time was rising (18 hours for my first rise; 2 hours 15 minutes for second) then baking and cooling.

I chose to use half bread flour and half regular flour. For the coating on the cotton towel, I used cornmeal and so glad I did. The directions are very clear, but I was skeptical about “dropping” the risen dough into the hot pot without touching the sides and with no oil! But to my surprise, every step was so simple and the bread turned out amazing. It didn’t stick at all!

I let it cool for the complete hour as recommended. The bread didn’t last long after that. We smothered it with delicious Kerry Gold butter and couldn’t be happier with the results. The cornmeal added more texture to the crust and looked beautiful.

This recipe is a no-brainer. Delicious and quite impressive!

Gnarled, crunchy, bronzed crust, light and soft pillowy bread beneath—this is THE BEST BREAD I have ever made. I’m not usually very successful with bread—I’m impatient and have small weak hands, neither of which go to producing a good loaf of bread. This recipe, with no kneading at all, is just perfect then and very easy indeed. The recipe suggest leaving it to cool but I couldn’t. I used a towel to hold onto the hot bread and sliced a piece off, smothered it in butter, and devoured it.

I was very un-confident with the amount of yeast required. Just a 1/4 tsp is such a small amount to the volume of flour that I was sure this was incorrect. However, I stuck to the recipe and I’m glad I did. I would suggest a note to re-assure people that it’s an accurate amount.

I was also not sure if the water should be cold or warm. Usually with bread its warm water but again I decided to go with the recipe deciding if it was warm it would have stated so.

Using the 1 1/3 cups of water the dough was still dry with loose flour in the bowl. I ended up adding another 2/3 cup water to produce the consistency described in the recipe. The detail provided in the recipe was really useful to help me know things were going well—this is a very unusual bread recipe so I do think this amount of detail is required.

I found the times for raising the dough were quite varied, my first rest was for 25 1/2 hours. It does advise it may take longer due to variances in temperature. This didn’t really matter though the actual hands on time is so minimal the bread making fitted around everything else that was going on at the weekend.

The second rest is only meant to take 2 hours but I left mine for 16 hours. Partly for convenience but also because after 2 hours it just didn’t look as if it had changed at all. The finger test described in the recipe was an excellent tip to confidently decide if the dough was ready for baking.

I didn’t have the special pot with the lid but just used a Pyrex dish (1 litre) and covered it with a plaited foil lid.

The baking time was perfect. My loaf took 30 minutes with foil lid on and then just another 20 minutes lid off to produce a fabulous dark golden crust.

One of my favorite things about Leite’s Culinaria is the surprise of learning a recipe’s source after a test (yes, recipes are blind to the source— we get a recipe title, headnote, picture, and the recipe). This recipe was different—I instantly recognized the name Lahey as the developer of the no-knead bread that broke the internet, the bakery on Sullivan Street, and the only no-knead bread recipe I had not tried. Seriously, I swear I’ve tried them all, for better or worse. This loaf stood up to the hype. A perfectly written recipe, flawless timing, forgiving ingredients and detailed directions and exact cook time and oven temp, check-check-check. Flour: all purpose. Salt: Morton’s kosher. Water temp: purposely ignored. A floured towel (this will never work!): NBD (that’s no-biggie!). Pitfalls: none. MAKE THIS LOAF. Then, google it, tweak it, play with it, and MAKE IT AGAIN. I’ll be right there with you.

Flipping the dough into the pan sounded disastrous but even the loose flour that went along with it and the sticking to the towel, which was inevitable but way less terrifying than I’d always imagined, no biggie.

I gave it the full bake time to get a beautiful dark golden brown, a few minutes south of a scorch on the bottom…just how I love it.

I was happily restricting carbs in my diet until I made this bread…it’s over now. This is by far the easiest bread I have ever made and the results are incredible. For about 25 cents worth of ingredients and several minutes of hands on time, you are rewarded with a house that smells like a bread bakery and a homemade bread worthy of praise.

The most difficult part of this recipe is figuring out what time to get it going based on what time you would like to serve this freshly baked masterpiece.I allowed my bread to rest for 18 hours in the first rise and my dough definitely took on all of the characteristics described in the recipe. (I love when I feel like the recipe writer is standing in my kitchen telling me what to look for!)

My second rise did not give me dough that had doubled in size-I let it go another 15 minutes. I probably could have let it go further. Oddly, my dough felt cool to the touch at that point and I wondered if my kitchen just was not warm enough for a proper rise.

I used my 7-quart enameled cast iron Le Crueset pot for baking and my only concern was that I had once made this bread before and it had darkened the interior of my pot. The bread does not stick but the enamel has continued to appear a bit darker after this high heat baking. I baked the dough as directed for the first 30 minutes but left it in only 15 minutes for the uncovered portion of the baking. I started to smell burning flour and got concerned. In retrospect, I think the bread would have benefitted from a bit more time in the oven to keep that crust crunchy. It was a beautiful color when I took it out but I think it could have withstood a few more minutes to get it even darker.

I waited the hour for the bread to cool, always following directions…but then I sliced it…and it was delicious. Then I got out some butter and it was great, too. Then I thought of all the wonderful things I could eat on it or next to it! I opted to eat a bit more for dinner and then slice and freeze what was left and it defrosted and toasted just beautifully over the weekend.

My end product was a circle that was 9 inches wide and about 4 inches high in the middle. I can’t wait to make it again. Admittedly, I am no longer carb-free-I had a job to do!

My kids actually thought I performed magic this morning! What started as a thought for dinner last night ended up as avocado and poached egg toast this morning. Our kitchen isn’t warm enough so the proofing actually took 24+ hours but it did finally get there!

I wish the instructions would have given a temperature for the water in the ingredients. Often while making bread I’ve used room temperature or even warm water to help hasten the proofing. Because it wasn’t instructed here, I used room temperature.

My dough was NOT sticky at all. In fact, it was dry and I was nervous that it wouldn’t come together. I kneaded for about 45 minutes with my hands to get it to come together. I covered it with a plate in the kitchen on a counter during a snowstorm so it never got too warm. And 26 hours later, I decided to keep going!

Cooking time for me, at 5600 feet, was about 25 minutes after removing the lid. It was gorgeous! I did wish there was some advice as to how to know when it was done besides color—mine was hollow on the bottom and gave off a good knock but is there any way to help people who aren’t used to making bread? We covered it with a towel at night after it was cool and left it on the counter to demolish for breakfast. I’ll be making this again and again!

This is a wonderfully delicious crusty loaf. With a little or maybe a lot of patience and only a few minutes effort, you get an amazing bakery-style loaf. All with less time and effort than going to the store. The crisp exterior yields to a soft tasty interior. Perfect on its own slathered with butter but would also be lovely with a saucy meal.

I covered it with plastic wrap and let it rise for 20 hours. The dough was dotted with bubbles and doubled in size and came out of the bowl with long strands as described. I used a bowl scraper and followed directions to make dough into a round. Took 30 seconds. I covered it with a tea towel coated with flour. Let it rise for 2 hours. Baked for 30 minutes with lid on and then for another 15 without. Loaf was nicely browned.

Originally published January 21, 2021

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Comments

  1. 5 stars
    Incredible recipe! Made this last night. Using weight instead of volume (which is almost an exact match to the above recipe), I used 300g bread flour, 150g unbleached AP flour, and 320g water, salt & active dry yeast are identical. 24hr bulk proof. Cut dough in half, 2hr proof on counter. The other half of the dough is in the fridge for a follow-on 24hr of cold ferment. Shaped into a “batard” with 1/2 the dough onto parchment paper, then into a hot dutch oven at 450, 20min covered, 15min uncovered. Fantastic crust, pillowy and chewy crumb. We’ll see tomorrow how the other one turns out.

  2. Ken, Here’s a little trick I picked up to mix up the flour. I take my mixing spoon and turn it around and use the stick end to mix the ingredients. It’s actually way more efficient than the spoon as it moves through the sticky blob more efficiently and I use it to turn like a Kitchenaid mixer would, but just about 30-45 seconds is all you need. This may help you get your ingredients mixed better.

  3. 5 stars
    My bread turned out excellent, with wonderful crust and crumb, large holes, fermented for more than 18 hours. Then I increased the recipe by 1.5 times the ingredient weights, which also came out good, but a little dense, So will do the 1.5 times the ingredients again and lengthen the bulk fermentation.

    Another question: Now creating a sourdough starter, and when it’s absolutely ready to be used, how would I incorporate my starter into Jim Lahey’s no-knead recipe and eliminate the yeast, if possible.

    Thank you in advance for your response.

    1. Hi Linda, I stumbled over this YouTube video today to make an “Easy Homemade Sourdough Bread | A Basic No-Knead Recipe That Gives Amazing Results Every Time”. You’ll find it here. It’s very interesting.

      Hope that helps a bit. ☺

    2. 5 stars
      I’m also looking into this but I think the two are fairly different animals. Jim’s no-knead, long fermentation method is used to build flavour and crumb structure WITHOUT the use of a sourdough starter. It isn’t a match but it still makes a damn nice loaf of bread.

      An established sourdough starter adds more flavour to the dough in less time (though you could cold ferment it in the refrigerator to deepen the flavour further). The best instructional video on making a sourdough starter and loaf that I have found is from Irish baker Patrick Ryan. I haven’t found ANY vids or articles on combining the 2 methods ANYWHERE–and, boy, have I trawled the internet for them.

      As to a good bread baker’s % calculator, you’ll find one here.

      Bonne chance !

      1. I used to use the Jim’s method and with some very good successes, but for the last two years I have had good and consistent results with this combination of a method and dough computer from “the Instructables” make fast workshop.

          1. I neglected to provide the link.

            This is worth taking a look at. This is a sourdough loaf using an overnight ferment at room temp, and the recipe can be altered by, for example, including a percentage of rye, hydration, etc. It will recalculate the other ingredients accordingly.

    3. Gorgeous bread, Linda!

      You can replace the yeast with starter, but we don’t have an exact amount. You’d have to play around with it a little to see what works best, but I’d suggest starting with 2/3 cup of starter in place of the yeast. Keep in mind that your starter is half flour and half water, so you need to subtract those amounts from the amount of flour and water called for so that the total amount of flour and water in the recipe remains the same. Does that make sense?

      If any of our readers have found a method and amount of starter that works well here, we’d love to hear from you.

  4. Would multiplying just the ingredients x1.5, give me the same results without changing anything else? Would mean I wouldn’t have to bake so often, would give me a couple of days more to not make dough again. Ideas?

    1. Linda, you could try it. In theory, it should work if you have a large enough baking vessel. You will definitely get a bigger loaf but you may find that it doesn’t rise as much as a single recipe loaf would. You could also just make 2 loaves at once and freeze one, if you’re trying to stretch the time between bread making days.

  5. 5 stars
    Has anyone tried cold-proving after the initial 18-24hr bulk ferment? That is, shape into a boule, place in a lined banneton that has been well floured with rice flour, covered with a linen cloth and placed in the refrigerator for 24-48 hours to slow prove?

    If so, did you bake from cold or let it rest at room temperature for an hour while the dutch oven heated?

    Thanks for any thoughts.

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