No-knead bread

This recipe has been adapted from the one posted by New York Times.


  • 300g all purpose flour
  • 140ml tepid water
  • 1 tea spoon of dry yeast
  • 1 tea spoon of salt


  1. Pour 300g all purpose flour
  2. Add 1 tea spoon of salt
  3. Add 1 tea spoon of dry yeast
  4. Mix well with a spoon
  5. Incorporate slowly about 140ml of tepid water
  6. Mix with a spoon until it all becomes wet
  7. Let it rest in the bowl, covered, in a warm place, for about 12 hours
  8. Oil your hands. The dough will be sticky, but try to fold it and turn it around inside the bowl.
  9. Cover with a cloth and waith for another 2 hours. After 1 1/2 hours, preheat the oven at 220ºC. It must have a tray on the lower third, with a pyrex bowl and cover, as the one in the photo.
  10. When the 2 hours are finished, pour the mix into the pyrex bowl. Cook in the oven, covered, for 30 minutes.
  11. Remove the lid and cook at the same temperature for 15-20 minutes, until a good crust develops.
  12. Take out and let it cool down.


Good things: -the long fermentation gives it a wonderful flavor. -it has the right density -the final product does not stick to the pyrex -no manipulation on a floured surface means no uncooked flour in the mix

Bad things: -it is sticky as hell, you need some non stick spatula for handling the dough -the recipe tricks you into thinking it can be manipulated, but it can not so easily, unless it is much drier. -you have to pour the mix in a hot container, which is risky -long waiting times, needs preparation.

No-knead bread 1.jpg

Figure 1: The final product, together with the pyrex glass pot used to create it

No-knead bread 2.jpg

Figure 2: Very nice crust and dense bread, with good color thanks to fermentation.

No-knead bread 3.jpg

Figure 3: Captures butter nicely and makes wonderful avocado toasts