How do I make crusty no-knead bread at home?

Simple no-knead method for a crusty loaf

A no-knead loaf relies on a long, slow fermentation and a hot, steamy oven to build structure and a crunchy crust. The basic ratio is about 3 parts flour to 2 parts water (roughly 75% hydration), a small pinch of yeast, and salt. Mix until just combined, let it rest, then bake in a preheated covered pot (Dutch oven) to trap steam.

Start by whisking 3 cups (360 g) all-purpose or bread flour with 1½ teaspoons salt and 1/8–1/4 teaspoon instant yeast. Add ~1⅓ cups (315 ml) lukewarm water and stir until a shaggy, sticky dough forms. Cover tightly and let rise at room temperature for 12–18 hours until bubbly and puffed.

Before baking, flour a work surface and gently turn the dough out. Shape it with minimal handling into a round by folding the edges under and letting surface tension form. Place the dough seam-side down on a piece of parchment, cover, and proof 30–60 minutes while the oven and Dutch oven heat to 450°F (230°C).

Baking steps:

• Preheat a heavy lidded pot (Dutch oven) in the oven for 30 minutes at 450°F.
• Carefully lower the dough on parchment into the hot pot, cover, and bake 20–25 minutes.
• Remove the lid and bake another 10–20 minutes until deep golden and crusty.

Tips to improve results:

• Use high heat and steam (the covered pot provides this) for good oven spring and crust.
• Avoid overhandling the dough—gentle shaping preserves gas pockets.
• Cool fully on a rack for at least an hour to finish the crumb set; cutting too soon yields a gummy interior.

Variations are easy: swap some whole wheat flour, add herbs or olives, or reduce hydration slightly for easier shaping. This approach yields impressive, bakery-style crust with minimal effort and equipment.