No-Knead No-Fail Bread

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recipe by The Kitchen Paper https://thekitchenpaper.com/

  • Time icon
    Total Time
    12hrs 25mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    166
based on 4 ratings

I’m pretty sure, after making this bread about a million times, it’s impossible to mess it up. I’ve thrown in all sorts of spices, other grains, various amounts of flour, inaccurate amounts of water/yeast/salt: it always works. I would be shocked if you could mess this recipe up — assuming (as I probably shouldn’t) that you act within reason.

Inspired by: http://thekitchenpaper.com/no-knead-no-fail-bread/

recipe updated 8 Jun 2020

Ingredients

  • Water icon
    Water
    1.75 cups (420ml)
  • Bread flour icon
    Bread flour
    3 cups (367g)
  • Quick-rise yeast icon
    Quick-rise yeast
    about ½ tsp (2g)
  • Salt icon
    Salt
    1.5 tsp (9g)
  • Bread flour icon
    Bread flour
    as needed

Tools

  • kCook icon Plastic wrap
  • kCook icon Large mixing bowl
  • kCook icon Dutch oven
  • kCook icon Lightly floured surface

Step preview

  1. Add bread flour, quick-rise yeast, salt and water to a clean large mixing bowl
  2. Mix until dough forms
  3. Cover with plastic wrap and let rise - approx 12 hr
  4. Transfer content of large mixing bowl to lightly floured surface
  5. Fold into thirds
  6. Roll into a ball
  7. Dust with bread flour
  8. Cover with kitchen towel - approx 2 hr
  9. Pre-heat oven - 230°C
  10. Pre-heat a clean Dutch oven
  11. Transfer dough to Dutch oven and cover
  12. Bake and remove lid - 15 min, 230°C
  13. Bake until golden brown - 15 min, 175°C
  14. Let cool - approx 30 min
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