No Knead Bread Recipe – 24H

No-Knead Bread Recipe (It’s corona diaries time)

Based on NYT 24H recipe by Mark Bittman

who credited Jim Lahey, owner of Sullivan Street Bakery.

All purpose flour used - no knead bread

Less air than bread flour

Not very pretty 24H no-knead loaf





To make no-knead bread, combine 3 dry ingredients and water.  Wait a bit. Bake.

430g flour

15g salt

1g yeast

No Knead Bread recipe 24H - 430g or 15Oz ish

Weigh the flour – 430g -or 15 and a bit oz.

Bread flour is best – but as it’s hard to find right now (March 2020) this is just regular “All-Purpose” white flour.

No knead bread - the salt

 Salt – 15g

No need to weigh separately – you can just re-tare and add to the flour.  (My brother complained that his first effort was a bit too salty – but that’s just my brother.  Please feel free to experiment, and the original recipe called for significantly less – 5g I think).

24H Bread fast acting yeast

Fast-acting yeast – 1g

It doesn’t seem to matter if you use a bit more by accident!

No knead bread ingredients

Mix the three dry ingredients together

Fingers or a fork works fine.

345g of water

Weigh 345g of water


No knead bread water

or 1 and 2/3 cups

If you would rather measure it than weigh it.

Combine the wet and dry

Add the water to the dry ingredients

Only stir clockwise.

Dough mix 24H bread


Fingers or a fork works fine.

no knead bread - cover with tea-towel

Cover with a tea-towel

Or something else that isn’t air-tight.

Wait 18-24H

No knead bread before baking

Before baking or shaping

This is what it should look like.

get it out no knead bread

Dust a chopping board with flour

And scrape the bad-boy out of the bowl.

No knead bread


You can fold it over a couple of times now.  The “No-knead bread” part is that you waited 18~24 hours rather than kneading. At this point, you just wait a little longer. (The original recipe calls for waiting 2 hours for the bread to rise again at this point.  Sometimes I do, sometimes I don’t)

Make it bread shaped

Make it somewhat bread shaped

And slice the top a couple of times.

Pre-heat the oven and pan

Put a Dutch oven in the oven at 450F / 230C

Drop into hot pan

Drop it into the very hot pan

Once the oven and pan are up to temp, remove the pan and remove the lid.  Carefully drop the blob into the pan.  Don’t worry too much about what it looks like.  It will be eaten in a matter of minutes, so who cares?

Baked with lid on - 30 minutes

Bake for 30 minutes with the lid on

This is a good time to sell your house.

Not very pretty 24H no-knead loaf

Bake for 10-15 minutes more with lid off

Until it’s brown and crunchy-looking.

Less air than bread flour

Leave to stand for 15 minutes

Then slice and eat it all.  Best with crunchy peanut butter in my opinion, but it works with other things too!


Leave a comment

Your email address will not be published. Required fields are marked *