No-Knead Bread
An overnight no-knead loaf scented with lemon peel and rosemary — the dough does the work while you sleep, and the oven does the rest.
Overview
Ingredients
Equipment
- Large bowl
- Covered Dutch oven
- Kitchen towel
- Cooling rack
Method
Combine the dry ingredients
Combine flour, yeast, salt, lemon peel, and rosemary.
Add the water
Add the water and stir until a very sticky dough forms.
Let it rise overnight
Cover and leave in a warm place for 12-24 hours, until bubbly.
Fold, don't knead
Turn onto a lightly floured surface and gently fold it over itself once or twice. Don't knead.
Rest
Cover loosely and rest for 15 minutes.
Shape
Gently shape into a ball.
Prepare the towel
Sprinkle a kitchen towel with cornmeal, place the dough seam-side down on it, and sprinkle more cornmeal over the top.
Second rise
Cover and rise for about 2 hours, until more than doubled.
Preheat the Dutch oven
Thirty minutes before baking, preheat the oven and a covered Dutch oven to 450°F.
Transfer the dough
Carefully transfer the dough into the hot Dutch oven, seam-side up.
Score
Cut three shallow slits in the top.
Bake covered
Cover and bake for 30 minutes.
Bake uncovered
Remove the lid and bake another 15-30 minutes, until deeply golden.
Cool
Cool on a rack before slicing.
Tips
Nutrition
Storage
Frequently asked
Do I really not knead it?+
Correct — a long, slow rest builds the gluten for you. Just fold it over itself once or twice.
Can I skip the lemon peel and rosemary?+
Yes. Leave the dough plain or swap in another herb, but keep the salt and yeast amounts as written.
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