430g flour
2 tsp. salt
1 tsp. sugar
2 1/4 tsp. dry yeast
345g (1 1/2 cups) warm water

  • mix dry ingredients, then add water and stir until the dough is evenly mixed
  • cover with a damp towel and rest for 1 hour (dough should double in size)
  • remove dough to a floured work surface and fold into center until it holds its shape
  • form into a ball, dust with flour and add to cloche or dutch oven lined with baking parchment
  • fold cloche or cover dutch oven
  • heat oven to 450°F and bake for 30 minutes
  • unfold cloche or remove cover from dutch oven
  • continue baking for 10-20 minutes, until the bread reaches desired doneness
  • remove from oven and cool on wire rack for 30 minutes

source: Bespoke Post flyer, https://cooking.nytimes.com/recipes/11376-no-knead-bread

2020-09-23 18:36:46: Note: 1.33 cups of water is not quite enough, the dough was too dry and not cohesive. Added water and then a bit of flour until the dough texture was right — should probably be 1.5 or 1.75 cups water, or maybe reduce initial flour and add rest once the dough is wet?

2020-09-30 Actually, a little more kneading is probably all this needs to work the water into the flour and avoid making the dough too wet (though that’s pretty annoying given the title of this recipe).

2025-01-28: fixing water volume from similar nytimes recipe, adding dutch oven instructions