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5 from 1 vote

No-Knead Crusty Bread


  • 3 cups all-purpose flour
  • 2 tsp active dry yeast
  • 1 tsp kosher salt
  • 1 1/2 cups warm water


  • In a large bowl, combine all ingredients. Stir with a wooden spoon until incorporated.
  • Cover with a dish towel or plastic wrap. Let rise for 2 hours.
  • Place an oven-proof dish on the bottom rack of the oven and fill it about 2/3 of the way with water. Preheat oven to 450 degrees.
  • Scoop out dough onto a floured surface and work with hands, adding flour as needed so dough isn't sticky (depending on climate and humidity, you might beed to add quite a bit of flour). Shape dough into 2 round loaves.
  • Place loaves on a silicone-mat-lined (or greased) baking sheet and score the tops with a serrated knife.
  • Bake for 18-20 minutes until loaves are crusty brown on the outside. Measure internal temperature to 190 degrees, if you have a food thermometer.


Best served warm.
Store in a closed paper bag so bread stays crusty.
Try adding a couple teaspoons of Italian seasoning for variety.