No Knead Crusty White Bread
Recipe type: Bread
  • 3 cups lukewarm water
  • 6 -1/2 cups or (32 oz) or (907 grams) unbleached all purpose flour
  • 1 Tbsp salt
  • 1-1/2 tsp instant or active dry yeast
  1. Measure your flour by dipping your measuring cup into the flour and gently sweep off the excess, or weigh it on a scale. One easy way to get out of measuring is to just use an entire 2 lb bag of flour.
  2. Combine all ingredients in a large mixing bowl. The approximate water temp is 105°, but you can just make sure it's warm to the touch without being ouchy hot.
  3. Mix all the ingredients together. The dough will be sticky. I mixed mine in my KitchenAid mixer with my dough hook attachment, but you can just use a large spoon. Or your hands. I've done that before and it's easy.
  4. Place the dough in a large greased bowl or food-safe plastic bucket. This will rise a lot, so make sure it's at least a 6 quart capacity. Cover with plastic wrap.
  5. Allow to rise at room temp for 2 hours. Then refrigerate for at least 2 hours. The original recipe says that it can be kept up to 7 days, but I personally don't like the flavor it takes own after that long. I would recommend using it within 3-4 days.
  6. When you are ready to pull off some dough, sprinkle a little bit of flour on the top to make it easier. Pull off a 14-19 oz piece. Or just eyeball it if you don't want to measure it. KAF's recipe says it should be the size of a softball or large grapefruit.
  7. Place on a floured surface and shape it into a ball.
  8. Place on a piece of parchment or a lightly greased baking sheet. Sprinkle a small amount of flour over the dough.
  9. Allow dough to warm to room temperature and rise, about an hour. It will expand more than rise up. Preheat oven to 450°. Place a shallow metal pan (not glass, Pyrex, or ceramic) on the lowest rack and have a cup of very hot water ready.
  10. Slash bread 2 or 3 time across the top with a very sharp knife. The cut should be about ½" deep. Don't worry if this makes the bread deflate a little bit. It will rise in the oven.
  11. Place bread in the oven. You can use a baking stone if you'd like. If not, place on the middle rack. Carefully add the VERY hot water to the shallow pan you've placed underneath. It will be steamy and bubbly. Close the door quickly.
  12. Bake for 25-30 minutes, or until it's a deep, golden brown.
  13. Remove from oven and cool on a rack.Store leftover bread in a plastic bag at room temperature.
Recipe by The Tasteful Baker at