"New York Times" No-Knead Artisan Bread Recipe

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2 votes | 3846 views

A friend made this recipe for a small gathering. I loved it because the crumb is full of holes like ciabatta, and it has a light sourdough flavor.

Beginners can make this wonderful bread. All you need is a room temp of at least 70 F for 12-18 hours.

I would start this bread late afternoon, and then bake it the next day for dinner.

There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions.

This bread is only really good for 12-24 hours after baking. After that make croutons, bread salad, etc.

The original recipe does not call for any butter or oil, even to grease the pan.


7-8 qt. cast iron or pyrex container with a lid
2 smooth cotton cloths - not terry cloth


Cost per recipe $0.13 view details
  • 1 1/2 cup + 1 tbs. warm water
  • 1/4 tsp. yeast
  • 1 1/4 tsp. salt
  • 3 cups AP flour


  1. Add the ingredients to a large glass or plastic bowl, stir ingredients together.
  2. Cover and let rest 12-18 hours in a 70 F room or higher (maybe use the oven with a light on).
  3. Surface should be double in size, or more, due to long fermentation.
  4. Sprinkle on a bit more flour, fold over 4 times, cover, let rest 15 minutes.
  5. Sprinkle flour on a tea towel, place dough on it, cover with more flour, cover with the second towel.
  6. Heat your baking container ( I use a dutch oven with a lid) in a 450 F oven.
  7. Transfer the dough to the container, removing cotton cloths first.
  8. The dough does not have to be perfecty shaped. Shake the container to distribute the dough.
  9. Cover the dough with a lid, bake 30 minutes.
  10. Remove cover, bake another 15-30 minutes until browned.
  11. Remove and let cool before slicing.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 373g
Calories 3  
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2922mg 122%
Potassium 21mg 1%
Total Carbs 0.38g 0%
Dietary Fiber 0.2g 1%
Sugars 0.0g 0%
Protein 0.38g 1%
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  • A.L. Wiebe
    Hi Myra!
    I made this bread today, and it is wonderful!
    I have to admit that I obsessed about wether or not to grease my cast iron Dutch oven. I Google-searched all of the similar recipes I could, but could find no mention of this issue. I didn't bother to grease it, instead just forged ahead. After all, with so few ingredients there wouldn't be too much to waste if the bread didn't turn out.
    Other than the crust being a bit too "crusty" for my personal taste, it was an amazing success. I fixed this minor problem by lightly brushing the top crust with butter.
    Terrific recipe! Thank you for sharing with us.
    I've cooked/tasted this recipe!
    This is a variation
    1 reply
    • myra byanka
      January 5, 2013
      Glad you enjoyed it. I like the crust, but if you try to make coutons or something the next day, you need a buzz saw to cut it, so I just pulled out the interior and cut that in cubes.


    • SYLVIA THERESA Cabay,Ostir
      October 7, 2014
      Looks simple enough
      • February 25, 2013
        In reading this recipe, I'm finding the measurement for the warm water to be shown incorrectly...it surely must take more than 1-1/2 + 1 Tbsp. Experience tells me it should be 1-1/2 CUPS water + 1 Tbsp.
        Also, only 1/4 tsp yeast? Is this another misprint, generally a pkg of yeast yields 2-1/4 tsp, not just 1/4 tsp.

        Thanks for checking this out & hopefully making corrections! :)

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