Quick No-Knead Bread

One of my favourite no-knead breads is the Crusty Artisan Bread, a fuss free recipe where you leave the dough to rise for between 8 and 24 hours before baking.  I have made this very moreish bread on a number of occasions to rave reviews and most everybody says it’s the best ciabatta they have eaten.

I then read about a no-knead bread which is ready to go in 2 hours or less over at Eat, Play, Love, which Kristy originally read about over at Five Euro Food and naturally I had to give it a go.

quick no knead bread 1This is a lovely loaf of bread which is a more traditional loaf than the artisan bread.  I made a second round of dough and baked it in 8 mini loaf tins which we enjoyed with friends.  They did however say they thought a bit more salt was needed.  I am very tempted to bake this super easy recipe in a Dutch oven as with the artisan bread and see what the difference is.

Quick no-knead-2

I couldn’t wait so I cut the bread while it was too hot -oops

 Quick No-Knead Bread

As seen on Eat, Play, Love


8g dried yeast – I used instant – it’s all I can get
50ml warm water
400g plain flour – I used unbleached stone ground bread flour
3tsp sugar – I used brown
1tsp salt
250ml warm water


  1. Place the yeast into a small bowl and pour over the 50ml water. Set aside and allow the yeast to activate for approximately 15 minutes.
  2. Combine the flour, sugar and salt in a large bowl and make a well in the centre.  Pour in the activated yeast and the remaining water and mix well until the flour is completely combined. Cover with a cloth and leave in a warm spot to prove for approximately 60 minutes until the dough has doubled in size.
  3. Turn the dough out onto a floured surface. Dust the dough with a little flour and fold over a few times.  Form the dough and place in a prepared loaf tin. Make cuts into the top of the loaf  and sprinkle on some flour before setting aside in a warm place to rise for approximately 30 minutes.
  4. Preheat the oven to 230°C.
  5. Bake the bread for 25-30 minutes until the loaf sounds hollow when tapped underneath.
  6. Remove the bread from the tin and allow to cool on a wire rack.

No-Knead Crusty Artisan Bread

I have to open this post by saying, I think Celia over at Fig Jam and Lime Cordial will be proud of my first attempt at this lovely recipe which I saw over at Georgia’s, The Comfort of Cooking.  For some strange reason I have not been receiving Georgia’s updates for a while (sorted now) so missed this wonderful recipe.  I have never seen a recipe for a loaf of bread where you leave the dough to rise for between 8 and 24 hours; a novel and interesting idea I thought, plus being baked in a Dutch oven was also a new concept to me.  This is guaranteed to be a winner of a recipe in any home and highly recommend you bake a loaf.

No knead crusty bread  2

I left my dough to rise for 18 hours before baking.

No knead crusty bread  1

This loaf is guaranteed to take your low-carb, low fat eating habit and throw it right out of the window.  I enjoyed slice after slice of this warm from the oven with lashings of cold butter, cut thick like cheese!  The crumb is moist and slightly chewy like a ciabatta with a fabulous crispy crust and base.  Not sure if the chewiness was due to the flour I used.  All the same, I would enjoy it again, exactly the same way.

No-Knead Crusty Artisan Bread


3 cups all purpose flour
2-3 teaspoon kosher salt – I found 2 tsps way too salty so reduced this to 1 tsp
½ tsp dry yeast – I used instant yeast
1½ cups lukewarm water – I used approximately 1¼ cups


  1. In a large bowl, stir together the flour, salt and yeast.
  2. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough.  You may not need the full amount of water so start with 1 cup and slowly add more until you have a nice soft dough.
  3. Cover the bowl with cling film and leave the dough sit at room temperature for 8-24 hours.
  4. After dough is ready, preheat the oven to 230°C.
  5. Place a Dutch oven or casserole dish uncovered into the oven for 30 minutes.  I left my casserole dish in for 15 minutes.
  6. While your dish preheats, turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover the dough loosely with cling film and allow to rest.
  7. After the 30 (15) minutes remove your dish from the oven and place the dough into it and place the lid on.
  8. Bake for 30 minutes covered then remove the cover and bake for an additional 7-15 minutes.  The loaf is ready when it is golden brown and crispy.

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