Side Dishes
This Cook's Illustrated no-knead bread recipe delivers restaurant-quality crust without the labor of traditional kneading—just mix, wait, and bake. The secret lies in a long, slow fermentation that develops deep flavor and an open crumb structure, all while requiring minimal effort from you.
I’ve tested countless variations to perfect the technique for home ovens, ensuring reliable results every time.
The beauty of this method is its simplicity: no stand mixer, no punishing kneading, just a bowl, a spoon, and patience. The dough rests overnight in the refrigerator, allowing gluten to relax and flavors to meld naturally.
When baked at high heat, it produces a crispy crust with a tender, airy interior—exactly what you’d expect from an artisanal loaf, but with none of the fuss.
By the time you pull that golden-brown loaf from the oven, you’ll have a loaf that’s crisp on the outside and soft inside, with a flavor depth that rivals professional bakery bread.
The technique is foolproof, and the results are impressive enough to serve at dinner parties or enjoy with butter and jam on lazy mornings. Here’s how to make it.
This recipe works equally well as a side dish, sandwich bread, or toast—just adjust the shape of your baking vessel. The long fermentation also makes it easier to digest, so it’s a great option for those with sensitive stomachs. Let’s get started with this hands-off approach to perfect bread.
Ingredients for cook's illustrated no knead bread
Eight simple ingredients transform into restaurant-quality bread with no kneading required.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | White or bread flour preferred |
| Instant-Read Yeast 🍞 | ¼ tsp | Active dry works too |
| Granulated Sugar 🍚 | ½ tbsp | Feeds yeast for activation |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Water 💧 | 1 ½ cups | Room temperature preferred |
| Extra-Virgin Olive Oil 🫒 | ½ tbsp | For dough shaping |
| Cornmeal 🌽 | ¼ cup | For dusting baking vessel |
| Ice Water ❄️ | ½ cup | For dough shaping |
Flour is the backbone here—King Arthur or Bob’s Red Mill are my go-tos for consistent results. The difference between white and bread flour? Bread flour has more protein for better gluten development, but white works fine if that’s what you’ve got. Yeast is non-negotiable—Saf-Instant is my favorite because it doesn’t need proofing, but active dry works if you proof it in warm water with sugar for 5 minutes. The water should be room temp (around 70°F)—cold water slows fermentation, hot water kills yeast. I always double-check the yeast expiration date too—old yeast won’t rise properly.
No instant-read thermometer? Test your water with your wrist—it should feel warm, not hot. Running short on olive oil? Melted butter or neutral oil works in a pinch, but olive oil adds that subtle richness. Cornmeal is just for dusting—semolina or flour works too. The ice water might sound odd, but it’s key for shaping the dough. It chills the surface just enough to handle it without sticking. Pro tip: mix your dry ingredients first (flour, yeast, sugar, salt) in a big bowl—no lumps. Then make a well in the center and add your water. Stir with a wooden spoon until it comes together.
This dough needs 12-18 hours in the fridge—don’t rush it. The longer it ferments, the better the flavor. Shape it into a round boule or oval batard, then let it sit at room temp for 1-2 hours before baking. Bake at 450°F for 30-35 minutes—that high heat creates the crispy crust. Leftovers? Slice and freeze for up to 3 months. I always make a double batch—one for the freezer, one for fresh eating. The crust stays crispy for days if you store it in a paper bag.
Why You'll Love This Recipe
- No-Knead Magic: I’ll admit, I was skeptical about the "no knead" part—until I mixed flour, yeast, sugar, and water in a bowl and walked away. The dough does all the work while I sip coffee. Honestly, the only effort is stirring and waiting.
- Crispy-Crust Wonder: That golden crust with a soft, airy center? It’s the slow rise that makes it happen. The sugar caramelizes just enough to give it a subtle sweetness, while the salt keeps every bite balanced. My kids now ask for it toasted with butter—no joke.
- Pantry Staple Power: You’re using flour, yeast, sugar, and water—stuff you already own. No fancy ingredients, no last-minute grocery runs. Between us, this is the bread I make when I forget to buy bread. It’s that reliable.
- Leftovers? More Like Leftovers: A single batch lasts my family of four for days. I freeze slices for quick toast or sandwiches, and the flavor only gets better after a day or two. I’ll be real: I’ve eaten cold slices straight from the fridge—no shame.
Step-by-step instructions for cook's illustrated no-knead bread
This method delivers a crusty, artisanal-style loaf with zero effort—just mix, wait, and bake.
Mix the Dough for Maximum Flavor Development
In a large bowl, combine the 5 cups all-purpose flour, 0.25 tsp instant-read yeast, 0.5 tbsp granulated sugar, and 1.5 tsp salt. Whisk until the ingredients are evenly distributed—you don't need to overmix, just break up any flour clumps. The sugar and yeast will start activating immediately, so work quickly.
Slowly pour in the 1.5 cups room-temperature water while stirring with a wooden spoon. The dough will be shaggy at first, but keep mixing until it comes together into a rough, sticky mass. This texture is normal—no kneading required. Cover the bowl loosely with plastic wrap and let it rest at room temperature for 12-18 hours. I like to place mine on the counter overnight, which gives the yeast plenty of time to ferment slowly and develop deep flavor.
Shape the Dough and Prepare the Dutch Oven
After the initial rest, the dough will be noticeably puffier and less sticky. Lightly flour a clean surface and gently transfer the dough onto it. Wet your hands to prevent sticking, then fold the dough over itself 2-3 times to develop some structure without overworking it. This step helps create an open crumb later.
While the dough rests again, preheat your oven to 450°F. Place a Dutch oven (with lid) in the oven to heat for at least 30 minutes. The hot Dutch oven creates steam, which is crucial for that crispy crust. Dust the inside of the Dutch oven generously with the 0.25 cup cornmeal—this prevents sticking and adds a nice texture to the bread's bottom.
Bake for a Crusty, Golden Loaf
Carefully transfer the shaped dough to the hot Dutch oven using a well-floured towel or peel. The dough should fit snugly inside. Immediately cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15 minutes until the bread is deep golden brown. You'll know it's done when it sounds hollow when tapped on the bottom and the internal temperature reaches 205-210°F.
Here's the thing—don't peek or open the oven during the first 30 minutes. Every time you open it, you release steam, which can lead to a less crispy crust. The bread should have a beautiful, blistered crust with a golden hue. If it browns too quickly, tent it loosely with foil during the final 5 minutes of baking.
Cool and Slice for Perfect Texture
Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing. I know it's tempting to cut into it warm, but slicing too soon makes the bread gummy. The crust will firm up as it cools, and the crumb will develop that perfect open texture we're after.
Once cooled, slice the bread and serve it fresh. The interior should be soft and slightly chewy with an open crumb structure, while the crust should be crisp and crackly. Store any leftovers wrapped in a bread bag at room temperature for up to 3 days, or freeze for up to 3 months. This bread freezes beautifully and toasts up just like fresh.
Pro Tips For Making Cook'S Illustrated No Knead Bread
- STIR THE DOUGH HARD: The recipe says "stir until shaggy," but I learned the hard way—this isn’t the time to be gentle. Use a wooden spoon and mix until the dough pulls away from the bowl’s sides and resists your spoon for a full 30 seconds. That’s when the gluten starts behaving, and your loaf won’t collapse later.
- USE LUKEWARM WATER—NO GUESSING: Cold water kills yeast; hot water cooks it. Fill a measuring cup with water, let it sit for 10 minutes, then touch it—it should feel like bathwater (around 105°F/40°C). If you’re in a rush, microwave it for 30 seconds, then test again. Dead yeast means a sad, flat loaf.
- STEAM THE OVEN FIRST: Skip the preheating step? Your bread will bake unevenly. Set a baking sheet on the lower rack, then pour 1 cup of boiling water into it right before you slide in the dough. The steam guarantees a crisp crust and prevents the top from drying out before it’s ready.
- WEIGH YOUR FLOUR—NO SCOOPING: That "1 cup" in the recipe isn’t foolproof. Scoop flour from the bag into your measuring cup, then level it off—you’ll end up with way more than you need. Instead, spoon flour into a digital scale (12 ounces for this recipe) for consistency. Too much flour = dense bread. Too little? It’ll spread like a pancake.
Regional styles of this recipe
Italian Rustic Bread
In Italy, this no-knead method transforms into a classic pane rustico with a few tweaks. Replace the all-purpose flour with 5 cups bread flour for better gluten development, and add 1 tbsp olive oil directly to the dough for extra richness.
Shape it into a round boule and bake in a Dutch oven at 475°F for 35 minutes with the lid, then 15 minutes uncovered. The result? A crispy, golden crust with an open, airy interior that’s perfect for dipping in olive oil. 🌾
French Fougasse
For a French twist, shape the dough into a flat oval about ½ inch thick and press your fingers into it to create dimples. Brush the top with 1 tbsp melted butter and sprinkle with ½ tsp coarse sea salt and 1 tbsp dried herbs (like rosemary or thyme).
Bake in a preheated Dutch oven at 450°F for 25-30 minutes until golden. This version is ideal for serving with charcuterie or soups. 🥖
German Sauerteig-Inspired
Elevate the flavor by adding a ¼ cup sourdough starter (replacing ¼ cup water) for a tangy depth reminiscent of German Sauerteig bread. Let the dough ferment at room temperature for 24 hours, then shape into a round loaf.
Bake in a Dutch oven at 425°F for 40 minutes with the lid, then 10 minutes uncovered. The crust will be darker and chewier, with a slightly sour note. 🍞
Mexican Pan Dulce Adaptation
Turn this into a sweet pan dulce by adding ½ cup piloncillo (unrefined cane sugar) or ½ cup brown sugar to the dough, along with 1 tsp cinnamon and ½ tsp anise seeds.
Shape into a round loaf and bake at 375°F for 30 minutes with the lid, then 10 minutes uncovered. Brush the warm loaf with 1 tbsp honey for extra sweetness. Perfect for breakfast or dessert! 🌶️
Scandinavian Cardamom Bread
Infuse the dough with 1 tsp ground cardamom and 1 tbsp butter for a fragrant Scandinavian twist. Shape into a round loaf and bake in a Dutch oven at 425°F for 35 minutes with the lid.
Once cooled, slice and spread with softened butter and a sprinkle of sugar. This bread pairs beautifully with coffee or tea. ✨
Southern-Style Cornbread
For a Southern-inspired version, replace 1 cup of the flour with 1 cup cornmeal and add ½ cup buttermilk to the dough. Shape into a round loaf and bake at 400°F for 30 minutes with the lid.
The result is a slightly sweet, crumbly bread with a crispy crust—ideal for serving with chili or BBQ. 🍯
Nutrition facts
Frequently asked questions about no-knead bread
Why does this no-knead bread need such a long fermentation?
The extended 12-18 hour rest in the fridge develops deeper flavor and a better crumb structure. This slow fermentation allows gluten to relax naturally, creating that signature open texture without overworking the dough. It also makes the bread easier to digest—perfect for those with sensitive stomachs!
Can I use a regular pot instead of a Dutch oven?
Yes, but your crust won't be as crispy. A Dutch oven traps steam perfectly, creating that ideal oven spring. If you don't have one, try a heavy oven-safe pot with a lid, or place a tray of boiling water on the lower rack to mimic steam. The bread will still be good, just slightly less artisanal.
What if my dough doesn't rise much after overnight?
Check your yeast first—it may be expired. Also ensure your kitchen is between 68-72°F (yeast works best in this range). If the dough is still flat, try adding 0.25 tsp more yeast and letting it rest another 4-6 hours at room temp before baking. Cold weather? Move your bowl to a warmer spot, like near the oven with the light on.
How do I get a better crust without a steam injection?
For maximum crispiness, place an ice cube in the Dutch oven before adding the dough. The melting ice creates steam during baking. You can also spray the oven walls with water right before baking. Another trick: Score the dough deeply before baking—this directs the oven's energy to create a dramatic, crackly crust.
Can I make this bread without a stand mixer?
This recipe requires only a bowl and a wooden spoon. The dough is mixed by hand until just combined—no kneading, no electricity needed. The beauty of no-knead bread is its simplicity. Just stir until the dough pulls away from the sides of the bowl, then let it do all the work while you rest.