If you love simple recipes, this is the one. This 3-ingredient no-knead bread bakes up with a crispy golden crust and a soft, airy crumb—using only flour, water, and salt. The secret is time: a slow rise develops flavor and structure with almost no effort.
Servings
1 large loaf (about 10–12 slices)
Time
- Mixing: 5 minutes
- Rising: 12–18 hours
- Baking: 40–45 minutes
- Total: about 13–19 hours (mostly hands-off)
Ingredients
- 3 cups (375 g) all-purpose flour (or bread flour)
- 1 1/2 cups (360 ml) water, room temperature
- 1 1/2 tsp (9 g) fine salt
Note: This recipe relies on natural fermentation from time and flour microbes. Results are best in a warm room. If your kitchen is cold, the rise may take longer.
Equipment
- Large mixing bowl
- Kitchen towel or plastic wrap
- Parchment paper (recommended)
- Dutch oven with lid (or heavy oven-safe pot with lid)
Instructions
1) Mix the dough (no kneading)
In a large bowl, mix flour + salt, then add water. Stir with a spoon until a shaggy dough forms. It will look sticky and rough—this is normal.
Cover the bowl with a towel or plastic wrap.
2) Let it rise (12–18 hours)
Leave at room temperature for 12 to 18 hours, until the dough is doubled and the surface looks bubbly.
3) Shape gently
Dust your hands and a surface with flour. Turn the dough out and fold it over itself 2–3 times to form a ball.
Place the dough on parchment paper, cover, and rest 30–60 minutes.
4) Preheat the pot
Place the Dutch oven (with lid) in the oven and preheat to 230°C / 450°F for 30 minutes.
5) Bake
Carefully lift the dough (on parchment) into the hot pot. Cover with the lid.
- Bake 30 minutes covered
- Then remove the lid and bake 10–15 minutes uncovered, until deep golden brown.
6) Cool before slicing
Remove bread and cool on a rack for at least 45 minutes. This prevents a gummy inside and improves texture.
Tips for Guaranteed Success
- Sticky dough is good — don’t add too much flour.
- The pot must be fully preheated for a strong oven spring (the big rise).
- For extra crust: leave the loaf in the turned-off oven with the door slightly open for 5 minutes after baking.
Storage
- Keep at room temperature in a bread bag or wrapped in a towel for 2–3 days.
- Freeze slices for up to 2 months.
Quick Troubleshooting
- Dense loaf: rise time was too short or room was cold → let it rise longer.
- Flat bread: dough over-proofed → shorten rise next time.
- Pale crust: bake uncovered a bit longer.