Pot And PantryAustin, Texas
06
Breads

No-Knead Pantry Bread

This is the loaf we hand out the recipe card for more than any other. No stand mixer, no kneading, and no special flour, just time and a hot covered pot standing in for a bread oven.

10 min prep
45 min cook
Easy level
Makes 1 loaf

Method

  1. Mix

    Whisk the flour, yeast, and salt in a large bowl. Add the water and stir with a spoon until a shaggy, sticky dough forms. Don't knead it.

  2. Rise overnight

    Cover the bowl and let it sit at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled.

  3. Shape

    Turn the dough out onto a floured surface, fold it over itself a few times, and shape it into a rough ball. Let it rest, covered, for 30 minutes.

  4. Preheat the pot

    About 30 minutes before baking, place a Dutch oven with its lid on in the oven and heat to 450°F.

  5. Bake covered

    Carefully transfer the dough into the hot pot, cover, and bake 30 minutes.

  6. Bake uncovered

    Remove the lid and bake 12 to 15 minutes more, until the crust is deep golden brown. Cool on a rack before slicing.

Kitchen note

The long overnight rise does the work a stand mixer would otherwise do. Don't rush it by using more yeast; the slow rise is what gives the bread its flavor.

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