Almost No-Knead Bread 2.0

"From Cook's Illustrated. This recipe is AMAZING, and sooo easy too! Time does not include Rising Time -- approximately 18 hours, and Cooling Time -- approximately 2 hours. Also makes wonderful whole wheat bread!"
photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by fmonahan photo by fmonahan
photo by Waylando photo by Waylando
photo by Waylando photo by Waylando
photo by Galley Wench photo by Galley Wench
Ready In:
1 Large Round Loaf




  • Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
  • Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  • Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
  • Transfer dough to lightly floured work surface and knead 10 to 15 times.
  • Shape dough into ball by pulling edges into middle.
  • Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  • Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
  • About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
  • Carefully remove pot from oven and remove lid.
  • Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
  • Cover pot and place in oven.
  • Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
  • Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
  • Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Questions & Replies

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  1. Juana B.
    Alcohol is not allowed aboard my ship. What can I substitute for the beer?
  2. robbiemedler4
    Are the measurements for this recipe by volume or by weight?


  1. PoiBoy
    Made The whole wheat version, excellent flavor. Followed the recipe exactly except that I used regular salt instead of sea salt and about 1/3 regular yeast instead of the instant yeast. I let it sit for 18 hours. Baked for 30 min. in a Dutch oven, then 20 min. uncovered. Next time I take it out after about 17 min. uncovered. Nevertheless wonderful easy to make bread.
  2. riario
    I saw this on America's Test Kitchen and this bread is the best I've ever made and so easy - Yum, Yum, can't wait to make it again. Thanks for posting the recipe.
  3. Monstr
    This bread turned out great, it's a HUGE improvement over the original no-knead that went around awhile ago. The dough is firmer and easier to work with. The parchment trick makes it very easy to shape and get in the pot. I used my 5 quart crock pot liner and glass lid to bake, worked fine. I forgot to slash the top but that was fine too, not as fancy looking I guess.


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