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Home » BREAD

No Knead Bread without Dutch Oven

Published: Apr 25, 2020 · Modified: Aug 5, 2020 by Meymi

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Pin showing a slice of bread and 2 loaves
No knead loaf bread pin
No knead white bread slice
2 loaves of no knead bread and a slice of bread with text overlay in the middle.
No knead bread with text overlay.
Slices of homemade white bread on a cutting board.
Homemade bread loaves.
Slices of no knead bread with text overlay.

You can easily make no knead artisan bread without dutch oven.  You need only 4 ingredients.   This recipe makes 2 long loaves or 1 large(or 2 medium) round loaf and they taste just like bakery-style!

No knead bread without dutch oven on a wooden surface.

Today I share my no knead white bread. If you don’t have a dutch oven don’t worry because you don’t need it to make this no mixer homemade bread.  Yes! This is a no knead, no dutch oven homemade bread without mixer.

This white bread is as delicious and easy as my no knead whole wheat bread and soft dinner rolls.  If you are looking for a no knead pizza dough, you should try my delicious pizza dough recipe by hand.

Previously I’ve shared my bread recipes using fresh yeast with instant yeast substitutions.  I always prefer using it as it has no additives.  Today I share my recipe with instant yeast and give the fresh yeast alternatives.  If you may not find fresh yeast easily, you can still make this delicious bread using instant yeast and below I show you how. 

2 loaves of long bread on a white surface.

Why You Should Try This Recipe

In my no knead whole wheat bread I’ve written that you shouldn’t be intimidated by yeast. I repeat it again.  It is as simple as making cookies but your active time is less.

Whether you use fresh yeast or instant yeast, literally you will spend almost 5 active minutes while making this bread; mixing 4 ingredients and making a ball which takes almost 1-2 minutes, knocking back the dough and giving the shape which takes 1-2 minutes.  Making slashes and tiding up the dough if needed (more on that below)takes only 1 minute.  

As this is a no knead bread, you won’t need any extra work. This recipe is as simple as it sounds.  With little effort, you’ll come up with bakery style bread.

If this is your first time making bread, this is a good start.  Below I’ll be sharing the stages of bread making step by step just like my other bread recipes.

Slices of no knead bread on a cutting board.

White Bread Ingredients

  • Flour-I use all-purpose flour and still end up chewy bread.
  • Water-I use warm water to activate the yeast.  If you are not sure how warm the water should be, simply mix ⅓ boiling water with ⅔ room temperature water.  If you use too hot, it will kill the yeast and the dough won’t rise.
  • Salt-I use table salt. Salt both controls the activation of the yeast and adds flavor.
  • Yeast-In this recipe I use instant just in case if this is what you can find.  If you are like me and prefer fresh yeast in general, you’ll find the conversion and how to use it in the recipe card below.  You can also check my no knead whole wheat bread post that shows how to use it with step by step photos.

White bread ingredients; flour, salt, instant yeast and water on white surface.

How to Make No Knead Bread

Mixing:

First mix the flour, salt and instant yeast in a large mixing bowl using a wooden spoon or a spatula. 

(If you are using fresh yeast, first you should dissolve the fresh yeast with ⅓ cup of warm water in another small bowl and then you can add it to the flour-salt mixture)

Collage for mixing flour, salt and instant yeast with a wooden spoon in a large bowl.

Next, add the water and mix with a wooden spoon or spatula.  Make sure to scrape down the sides and bottom of the bowl with your spoon/spatula.  As you do this, the flour from the bottom will come to the top so don’t add extra flour.  This step should take less than a minute. 

Collage for adding water into the mixture and mixing with a wooden spoon.

Rising

Once you mix thoroughly, you would end up with a sticky but easily workable dough.  Instead of adding flour to the dough, flour your hands and make a ball to let the dough rise.  The ball you make doesn’t have to be perfect.

Sprinkle flour into the bowl so the ball you make doesn’t stick to the bottom.  Place the dough into the bowl.  Sprinkle flour on top so it doesn’t stick to the plastic film.  Then cover the bowl with plastic film and let it sit until it doubles and has bubbles on top.

Collage for dough ball that rests in a large bowl covered with plastic film.

In my case, it takes 1 hour and 15 minutes at 79-80° F(26-27 °C) to rise.

Collage for dough ball after it has risen in a large bowl, covered with plastic film.

Knocking Back (removing the gas bubbles that formed during rising):

When the dough doubles in size, sprinkle flour over the dough so it won’t stick to your hand while deflating the dough with your knuckle. 

Collage for deflating the dough with a knuckle to remove the gas from the dough.

The dough will be sticky while you are leaving the dough from the bowl. This is how the consistency of the dough should be. You can flour your hands to work easily.  You don’t need to add flour to the dough. 

Removing the sticky dough from the bowl.

Giving the Shape and Proofing(the 2nd Rise)

Cover a baking sheet with parchment paper.

You can either make 2 long loaves or 1 large (or 2 small) round loaves.

To make 2 long loaves:

Place the dough on the lightly floured parchment paper and gently press with your hand to make almost a 4.7*8 inch (12*21 cm)rectangle. Then cut in half with a pastry scraper or a sharp knife.

Cutting the rectangle dough in half with a pastry scraper.

Gently pressing to each half, form them into rectangles.  Next, form each rectangle into a loaf; fold one of the long sides to the middle.  Then fold the other side over the folded one. 

A three-collage photo showing the process of forming each rectangle into a loaf.

Next, seam the edges with your fingers and reverse the loaf.

Collage of seaming the edges of the dough and reversing the other side.

Then sprinkle flour on top and loosely cover with plastic film and let it rise for 40 minutes.

Side by side photos showing two long loaves before and after risen.

To make a large round loaf:

Place the dough onto floured parchment paper. Flour your hands and fold the dough over itself a couple of times until you have a smooth dough. Then reverse the dough and tuck the edges towards the middle to make a smooth round dough.   

If you want to make 2 round loaves, simply cut the dough in half after you remove from the bowl and then turn them into 2 balls. 

Collage for forming dough into a round loaf on a parchment paper.

Then cover the dough with plastic film, sprinkle flour on top so the plastic film doesn’t stick and let it rise for almost 45 minutes.

Collage for round loaf that is covered with plastic film while rising.

Baking

Preheat the oven in the middle of the rising process.  

For the long loaves: After 45 minutes when almost doubled in size, make 3-5 diagonal slashes with a sharp knife or a bread lame.  The loaf may lose it puff a little once you make the slashes or even after the second rise. Using your hands, gently narrow them out from the two sides as much as you can.

Long loaf with slashes on parchment paper.

For the round loaf: Simply remove the plastic film and sprinkle flour on top.

Fill a metal pan with almost 3 cups of hot water to create steam if you want a crusty bread.

Bake for 40 minutes or until the crust is golden brown and there is a hollow sound when you tap the back for the long loaves or almost 50 minutes for the big round loaf.  Let them cool for 20 minutes before slicing with a serrated knife.

Homemade artisan long loaf bread on a white surface.

Homemade no knead bread slices on a white surface.

Either you make as 2 long loaves or a round loaf, enjoy your no knead bread without dutch oven!

Round no knead bread that is baked without dutch oven on parchment paper.

Sliced no knead round loaf bread.

How To Store 

You can store this totally cooled and well-wrapped bread at room temperature up to 3 days or in the freezer for up to 3 months.

Tips:

  • You need to use warm water.  You can simply boil ⅓ of the water amount and add ⅔ of the room temperature water to make warm water.  If you use hot water it will kill the yeast.
  • While working with the dough don’t add any excess flour.  This supposed to be a sticky but workable dough. Flour your hands as needed to work easily.  This way you can control the use of the flour.
You can also try my quick breads!
  • Simple Banana Bread Recipe
  • Carrot Cake Loaf Recipe
  • Pumpkin Chocolate Chip Bread

I love hearing from you! If you try my No-Knead Bread recipe or my other recipes please leave a comment and give a star rating!

No knead bread on a wooden surface.

No Knead Bread without Dutch Oven

You can easily make no knead bread without dutch oven.  You need only 4 ingredients.   This recipe makes 2 long loaves or 1 large(or 2 medium) round loaf and they taste just like bakery-style!
5 from 22 votes
Print Pin Rate
Course: Bread
Prep Time: 5 minutes
Cook Time: 40 minutes
Resting Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 30 slices (from 2 long loaves
Calories: 59kcal
Author: Meymi

Ingredients

  • 480 grams (3 cups and 6 tablespoons) all-purpose flour, dip and sweep
  • 6 grams (2 teaspoons) instant yeast*
  • 9 grams (1 and ½ teaspoons) salt
  • 320 grams/ml (1 cup and ⅓ cup) water, warm**
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Instructions

  • Place the flour, salt and instant yeast in a large mixing bowl and mix with a wooden spoon or a spatula. (If you are using fresh yeast, see the notes section below.)
  • Add the water and mix with a wooden spoon or spatula.  Scrape down the sides and bottom of the bowl with your spoon/spatula so the flour from the bottom will come to the top. The flour should be enough so don't add extra flour.
  • After you mix the dough with a spoon thoroughly, the dough will be sticky but easily workable. Don't add flour over the dough but flour your hands to make a ball. The ball doesn't have to be perfect. Sprinkle flour into the bowl so the ball you make doesn’t stick to the bottom.  Place the dough into the bowl.  Sprinkle flour on top of the dough so it doesn’t stick to the plastic film.  Cover the bowl with plastic film and let it sit until it doubles and has bubbles on top. It takes 1 hour and 15 minutes at 79-80° F(26-27 °C) to rise.
  • Once the dough doubles in size, sprinkle flour over the dough. This way the dough won't stick to your knuckle. Using your knuckle, deflate the dough to remove the gas bubbles that formed during rising.
  • Cover baking sheet with parchment paper and set aside.
  • Flour your hands and remove the dough from the bowl. The dough will be sticky, this is how it is just supposed to be. So don't attempt to add flour to the dough.
  • To make two long loaves: Place the dough on the parchment paper covered baking sheet and press with your hand to make almost a 4.7*8 inch (12*21 cm)rectangle. Then cut the rectangle in half with a pastry scraper or a sharp knife. By gently pressing, make rectangles out of each dough. Form each rectangle into a loaf by folding one of the long sides to the middle. Then fold the other sides over the folded one. Seam the edges with your fingers and reverse the loaf(you can check step by step pictures in the post). Sprinkle flour on top and loosely cover with plastic film and let it rise for 40 minutes.
    To make a big round loaf: Place the dough onto floured parchment paper. Flour your hands and fold the dough over itself a couple of times until you have a smooth dough. Tuck the edges of the dough towards the middle to make a smooth round dough. If you want to make 2 round loaves, simply cut the dough in half after you remove from the bowl and then turn them into 2 balls. Cover the dough with plastic film, sprinkle flour on top so the plastic film doesn’t stick and let it rise for almost 45-50 minutes.
  • Preheat the oven to 400°F(205°C)in the middle of the rising process.  
    For the long loaves: After 40-45 minutes when almost doubled in size, make 3-5 diagonal slashes with a sharp knife or a bread lame.  The loaf may lose it puff a little once you make the slashes or even after the second rise. Using your hands, gently narrow them out from the two sides as much as you can.
    For the round loaf: Remove the plastic film once after 45-50 minutes almost doubled.
  • If you want to make a crusty bread fill a metal pan (I use 9*11inch -23*28cm) with almost 3 cups of hot water to create steam and place on the bottom rack of the oven. Place the loaves in the oven. Bake for 40 minutes or until the crust is golden brown, there is a hollow sound when you tap the back for the long loaves and almost 50 minutes for the large round loaf. After you remove from the oven, let them cool on the baking sheet for 20 minutes.

Notes

*How to Use Fresh Yeast: You can substitute the instant yeast amount with 18 grams(0.64 ounces) of fresh yeast.  First, you should dissolve the fresh yeast with 80 grams (⅓ cup) of water.  Once dissolved you should add into the flour and salt mixture.
**You can boil ⅓ cup water and add ⅔ room temperature water to make warm water.
How to Store: You can store totally cooled and well-wrapped bread at room temperature up to 3 days or in the freezer up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Serving: 30slices | Calories: 59kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg
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