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Loaf of bread from the top

No Knead Farmhouse Bread

The recipe produces a 1.5 lbs loaf of bread.
4.84 from 18 votes
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Course: starter
Cuisine: European
Keyword: no knead bread
Prep Time: 5 minutes
Cook Time: 40 minutes
Rising Time: 12 hours
Total Time: 50 minutes
Servings: 8 -10


  • 3 to 3 ½ cups/400g to 450 g all-purpose or bread flour more for dusting (I used 3 ½ cups)
  • ¼ teaspoon instant yeast
  • teaspoons salt
  • 1 ½ cups/ 375ml warm water
  • Flour for dusting


  • Mix flour, yeast and salt in a large bowl.
  • Add warm water to the ingredients and mix until a sticky dough forms.
  • Cover with a towel and let it rise on the counter for 12 hours.
  • Preheat the oven to 500F/260C with dutch oven inside. 
  • Turn your dough out on a floured surface, it will be flat, tuck all four sides in to form a ball and place it on a floured surface seam side down, sprinkle with more flour and cover with a towel. Don't be afraid to be generous with flour. 
  • Let it rise for 20 minutes.
  • If you are short on time you can bake your bread after a 20 minute rise, and it will be a somewhat dense and hefty loaf yet still delicious. (Like mine in the pictures). Alternatively, you can let it rise for 2 more hours in order to produce a more airy loaf of bread.
  • Cut slits in the top of the loaf with a sharp knife approximately 1-2cm deep to allow steam to escape and create a better shaped loaf.
  • Take dutch oven out of the oven and carefully place your dough in it, cover with a lid and bake for 25 minutes.
  • Take the lid off and bake for 10-15 minutes longer to get more colour into your crust.


Since oven temperatures vary so much, I would recommend purchasing a small oven thermometer to monitor your oven's temps. 
If the crust colour of your loaf is not as dark after 10-15, increase your oven time for a thicker, deeper coloured crust.