No-Knead White Loaf
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Cook time: 
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Serves: 1 loaf
NOTE: You will need a Dutch/French oven for this recipe.
  • 3 cups all-purpose flour
  • 2 tsp. salt
  • ¼ tsp. instant yeast
  • 1 and ½ cups warm water
  1. Measure flour, salt and yeast into a large bowl; whisk until combined. Pour in warm water and stir with a wooden spoon until cohesive. Your dough will look shaggy and like it needs water. This is normal.
  2. Cover bowl firmly with plastic wrap and leave to rest in a slightly warmer area of the house (I use my laundry room) overnight.
  3. The next day, prepare a surface such as a counter or a cutting board with a few generous sprinkles of flour. Grab your bowl, unwrap it (but keep the plastic handy), and peel the dough out onto the floured surface. Sprinkle a small amount of flour on top of the dough. Grabbing one side of the dough (it doesn't matter which), fold over itself once or twice.
  4. Using the plastic wrap (the side that doesn't have condensation on it), gently cover the dough and let rest for 15 minutes. Grab two clean tea towels and generously flour one of them while laying flat; set aside for now.
  5. After 15 minutes, start shaping your dough into a ball. I do this by grabbing sides and folding in the centre quickly, as if I were capturing something in the centre. Once all the sides have been folded into the centre, quickly flip over so the smooth, even side is face-up and seams are face-down, and place on the floured tea towel. Sprinkle a bit of flour on top.
  6. Cover with the other tea towel and let rest at least 2 hours, or until doubled in size. This might take more than 2 hours if it's winter or cold in your kitchen. I recommend leaving the rising dough next to a warm oven or somewhere warm to speed it up. Alternatively, if it doesn't fully double and you've got places to be, go ahead and proceed with the next step. It will still be delicious, just smaller.
  7. About 20 minutes before your dough will be ready, preheat your oven to 450 degrees F. As soon as you set the temperature, place your Dutch/French oven inside the oven, lid on, to heat up. You need a Dutch oven that is at least 5.3L. (I use a larger one, and mine is oval as compared to round. If you find your dough is too rounded for your oval Dutch oven, just gently shape it into a more oval shape and it will fit.)
  8. Once the oven has preheated fully, take the Dutch oven out and remove lid. Now comes the messy part. Take the top tea towel off the dough, and slide your hand underneath the second tea towel to pick up the dough ball. Flour will go everywhere. I recommend quickly and carefully shaking excess flour off in the sink. Then, transfer the dough to the Dutch oven by flipping it so that the seam-side is facing up and the smooth side is facing down in the Dutch oven. The dough may stick to the towel slightly, just peel it off and use more flour on the towel next time.
  9. Cover the Dutch oven with its lid and let bake, covered, for 30 minutes. After that, remove the lid and let bake for an additional 10-15 minutes, or until the top is medium to dark brown. The loaf will sound hollow when tapped.
  10. Let cool completely on a wire rack and then slice with a strong and sharp serrated knife. Congrats, you just made bread!
Recipe by Crumb Kitchen at