Name: No-knead white bread
Yield: Three or four small loaves
Ingredients: 900 g Unbleached all-purpose flour; 680 g Water Warm; 18 g Table salt; 14 g Instant yeast or active dry; as needed Flour + vegetable oil dusting; hands; about 240 ml Hot water separate metal pan

King Arthur Baking · reference variation

No-knead white bread

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Ingredients

Group	Ingredient	Amount	Preparation
Dough	Unbleached all-purpose flour	900 g
Dough	Water	680 g	Warm
Dough	Table salt	18 g
Dough	Instant yeast	14 g	or active dry
Handling	Flour + vegetable oil	as needed	dusting; hands
Steam	Hot water	about 240 ml	separate metal pan

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
5.7 L container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Metal steam pan	Use a sturdy metal roasting tin suitable for the stated oven heat. Keep the recipe’s separate steam or water-bath setup.

Timing & recipe details

Time & temperature

Baking temperature: 230°C
Baking time: 25–35 min

Makes: Three or four small loaves
Heat: 230°C
Plan for: At least about 5½ h

Method

01 · Mix
1 min
Use: Dough
Stir in a covered 5.7 L container.
Ready when: Rough, sticky
01 MixStir until the flour is fully moistened; the dough should remain rough and sticky.
02 · Rise
2 h + at least 2 h chilled
Use: Dough
Keep at room temperature, then refrigerate.
Ready when: Rises then settles
02 RiseLet the covered batch rise at room temperature, then refrigerate before taking out a portion to shape.
03 · Shape
—
Use: Dough
Remove 400–540 g; round on floured surface using oiled hands. Cover on tray.
Ready when: Loose ball
03 ShapeTake only one portion from the chilled batch and round it gently with oiled hands.
04 · Proof
1–2 h
Use: Loaf
Dust and cover. Preheat oven/steam pan at 230°C.
Ready when: Expanded
04 ProofDust the small loaf, cover it on a tray and allow it to become puffy.
05 · Bake
25–35 min
Use: Loaf + steam
Slash 13 mm deep; load loaf. Carefully pour hot water into lower metal pan.
Ready when: Deep golden
05 BakeSlash before baking and use a separate metal pan for steam. Look for a deep golden crust.
06 · Cool
Until cool
Use: Bread
Cool on rack.
Ready when: Set crumb
06 CoolLeave the loaf on a rack until the crumb is cool and set.

What to look for

Stage	Look / feel for	Needs attention
Refrigeration	Rise followed by settling	Treating settling as failure

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Very slow proof	Cold dough	Allow longer	Follow expansion

Refrigerate dough up to seven days. Steam pan: metal, never glass.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Flour	Unbleached all-purpose, 11.7% protein	King Arthur	named formulation; matching type is the practical alternative
Yeast	Instant or active dry	Not specified	specified in recipe

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Bread flour1:1 by weight	Watch consistency; stronger flour absorbs more liquid.	May be stronger and chewier.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Recipe

No-knead white bread

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Unbleached all-purpose flour	900 g
Dough	Water	680 g	Warm
Dough	Table salt	18 g
Dough	Instant yeast	14 g	or active dry
Handling	Flour + vegetable oil	as needed	dusting; hands
Steam	Hot water	about 240 ml	separate metal pan

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
5.7 L container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Metal steam pan	Use a sturdy metal roasting tin suitable for the stated oven heat. Keep the recipe’s separate steam or water-bath setup.

Timing & recipe details

Makes: Three or four small loaves
Heat: 230°C
Allow: At least about 5½ h

How do I make it?

Mix a rough dough
1 min
Stir the dough ingredients together in a 5.7 L container until you have a rough, sticky dough, then cover it.
Stir until the flour is fully moistened; the dough should remain rough and sticky.
Ready when: Rough, sticky
Let it rise, then chill
2 h + at least 2 h chilled
Keep the dough covered at room temperature for 2 hours, then refrigerate it for at least 2 hours.
Let the covered batch rise at room temperature, then refrigerate before taking out a portion to shape.
Ready when: Rises then settles
Take enough for one loaf
—
Take 400–540 g of dough from the container. Lightly oil your hands, shape it into a loose ball on a floured surface and put it on a tray, covered.
Take only one portion from the chilled batch and round it gently with oiled hands.
Ready when: Loose ball
Let the loaf puff up
1–2 h
Dust the loaf with flour and cover it while it rises. Heat the oven and a separate metal steam pan to 230°C.
Dust the small loaf, cover it on a tray and allow it to become puffy.
Ready when: Expanded
Cut the top and bake
25–35 min
Cut a 13 mm-deep slash in the loaf and put it in the oven. Carefully pour the hot water into the separate metal pan on a lower rack to make steam, then bake.
Slash before baking and use a separate metal pan for steam. Look for a deep golden crust.
Ready when: Deep golden
Cool before slicing
Until cool
Put the baked loaf on a rack and let it cool so the inside can set.
Leave the loaf on a rack until the crumb is cool and set.
Ready when: Set crumb

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Very slow proof	Cold dough	Allow longer Follow expansion

Useful recipe notes

Refrigerate dough up to seven days. Steam pan: metal, never glass.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Unbleached all-purpose flour	900 g	100%
Water	680 g	75.6%
Table salt	18 g	2%
Instant yeast	14 g	1.6%

Method

01 · Mix

02 · Rise

03 · Shape

04 · Proof

05 · Bake

06 · Cool

What to look for

Troubleshooting

How do I make it?

Mix a rough dough

Let it rise, then chill

Take enough for one loaf

Let the loaf puff up

Cut the top and bake

Cool before slicing

What can go wrong, and how can I fix it?

No-knead white bread at a glance