Rustic No-Knead Bread

Prep Time:15

Cook Time:45

Rest Time & Cold Proof:17

Total Time:18

Servings: slices

4 c. (500 g) unbleached all-purpose flour (RECOMMEND WEIGHING) or bred flour for a chewier texture
¼ tsp. instant yeast or active dry yeast
1 ½ tsp. salt
1 ½ c. (360 g) water about 100°F
1 tbsp. (21 g) honey

In a large mixing bowl, combine flour, yeast, salt, and honey. Add lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Cover with a shower cap or plastic wrap.

Let dough rise in a warm, draft-free spot (70–75°F/21–24°C) for 12 hours, until doubled and bubbly. During the first 2–3 hours, perform 3 sets of stretch and folds (roughly 30 minutes apart, but timing is flexible): Wet hands, stretch one side of dough upward, fold over center, rotate bowl 90 degrees, and repeat for all sides. Cover with shower cap between sets. After 3 sets, let rise undisturbed.

Lightly flour a work surface. Gently scrape dough onto surface. Using a wet bench scraper at a 45-degree angle, drag dough to form a tight ball, avoiding deflation. Place seam-side down on parchment paper or in a floured proofing basket/bowl/loaf pan. Cover with shower cap or plastic wrap. Refrigerate for 4 hours to 3 days.

Remove dough from fridge, place on parchment (if not already), cover loosely with a kitchen towel, and let rest at room temperature for 1 hour.

Preheat oven to 450°F (230°C). Place roasting pan and lid (or Dutch oven) in oven to heat (45 minutes for roasting pan, 30 minutes for Dutch oven).
Transfer dough (on parchment) to hot roasting pan or loaf pan inside it. Tuck 2–3 ice cubes under parchment for a chewy crust. Cover with lid and bake 5 minutes. Remove lid, score top with a 1/4-inch deep slash, and replace lid. Bake covered for 20 more minutes (25 minutes total). Remove lid and bake 15 minutes, until golden and internal temperature reaches 200–210°F (93–99°C).
Remove bread from pan and cool on a wire rack for 1 hour before slicing.

Cold Proof Flexibility: 4 hours is enough, but up to 3 days in the fridge adds flavor and fits busy schedules. Check for sour smells beyond 3 days.
Roasting Pan Tip: Use a loaf pan inside a large roasting pan to prevent spreading. Add a dish of hot water on a lower rack if the lid isn’t tight.
Dutch Oven Users: Preheat for at least 30 minutes for best results.
Shower Cap Hack: A reusable, eco-friendly cover for fermentation and proofing. Covering with a shower cap rather than a towel helps the dough not dry out during the long fermentation process.
Storage: Store in a paper bag or towel for 2 days. Freeze sliced bread in an airtight bag for up to 1 month. Reheat at 350°F for 5 minutes to revive crust.

Recipe Variations

Mix-Ins: During final stretch and fold, add 1/2 cup olives, rosemary, or sesame seeds for extra flavor.
Whole Grain Twist: Swap 1 cup all-purpose flour for whole wheat or rye, keeping at least 2 cups all-purpose or bread flour for structure.
Cheesy Herb Delight: Stir in 1/2 cup grated sharp cheddar and 1 tbsp dried herbs (thyme or oregano) during final stretch and fold. Sprinkle extra cheese on top before baking.
Sweet Cinnamon Swirl: After cold proof, spread 2 tbsp softened butter, 2 tbsp brown sugar, and 1 tsp cinnamon over flattened dough, roll into a log, and shape.