Rustic no-knead loaf that lives in the fridge and gets baked off in small batches over the course of a week. Big-batch dough, single mixing bowl, no kneading, crackly crust from a splash of water in the oven. Adapted from King Arthur Baking’s No-Knead Crusty White Bread; see the original for the full write-up.
At a Glance
| Yield | 3 to 4 loaves from one batch of dough |
| Active time | ~5 minutes to mix |
| Total time | 5+ hours (2 hr rise, 2+ hr chill, 1 hr shape/proof, 30 min bake) |
| Dough shelf life | Up to 7 days in the fridge |
Ingredients
| Ingredient | Weight | Volume |
|---|---|---|
| All-purpose flour | 900 g | 7½ cups |
| Lukewarm water | 680 g | 3 cups |
| Table salt | 18 g | 1 tbsp |
| Instant or active dry yeast | 14 g | 1½ tbsp |
Method
Mix the dough
Combine the flour, water, salt, and yeast in a large bowl or 6-quart lidded bucket. Stir until you have a sticky, shaggy dough with no dry pockets. No kneading. Cover loosely.
First rise and chill
Let the dough rise at room temperature for 2 hours; it will roughly double and get bubbly on top. Move it to the fridge for at least 2 more hours, and up to 7 days. Cold-holding is where the flavor develops. It also firms the dough so it is easier to portion.
Portion and shape
Pull off ¼ to ⅓ of the dough (400 to 540 g by weight for a standard loaf) onto a floured surface. Shape it into a rough ball by tucking the edges under itself a few times. Set the ball on a parchment-lined or greased baking sheet, dust with flour, and cover loosely.
Second rise
Rest at room temperature for about 60 minutes. It will spread and swell rather than dramatically double.
Preheat setup
While the loaf is rising, heat the oven to 450°F. If you use a baking stone, put it on the middle rack. Put a shallow metal pan (an old sheet pan works) on the lowest rack. This pan is what generates the steam.
Score and bake
Right before baking, slash the top of the loaf 2 or 3 times about ½ inch deep with a sharp knife or lame. Slide the loaf into the oven, then pour 1 cup of hot water into the shallow pan below. Close the door quickly to trap the steam.
Bake 25 to 35 minutes, until deeply golden and hollow-sounding on the bottom when tapped.
Cool
Transfer to a wire rack and let it cool at least 20 minutes before slicing. Cutting too early makes the crumb gummy.
Notes
- Weighing beats measuring. Bread hydration is picky; a scale is worth using here.
- Steam matters. The hot water in the bottom pan is what gives the crust its crackle. Don’t skip it.
- Dough left in the fridge past 4-5 days gets a more sourdough-like tang. Not bad, just different. After a week, start a fresh batch.
- Score direction changes the look. Parallel slashes for a baguette feel, a single deep cut for a boule, a cross for a country loaf.
Source
Adapted from No-Knead Crusty White Bread — King Arthur Baking. Refer to the original for the full method, photos, and troubleshooting.