America's Test Kitchen No-Knead Bread Recipe: Oven-Baked Crust With Foolproof Rise

The America's Test Kitchen no-knead bread recipe delivers restaurant-quality results with minimal effort—no kneading, no stress, just a perfectly risen loaf with a crisp oven-baked crust. This method transforms simple ingredients into bread so good, you’ll forget it took hours to make.

The secret lies in precise fermentation and Dutch oven baking, techniques refined over years of testing.

What makes this recipe foolproof is the 48-hour cold fermentation, which develops deep flavor and a light, airy crumb without requiring expertise. You’ll mix, shape, and let the dough rest in the fridge while you go about your day—no standing over a warm oven or guessing proofing times.

The Dutch oven creates that coveted crisp crust while keeping the interior tender.

By the time it emerges from the oven, your bread will have a golden, crackly crust with an open crumb structure and a rich, slightly sweet aroma.

It’s the kind of bread that pairs beautifully with soups, butter, or jam, and stays fresh for days. This is bread-making made simple—without sacrificing quality.

Perfect for beginners or seasoned bakers looking to streamline their process, this recipe ensures consistent results every time. Let’s get started on your first loaf—it’s easier than you think.

Ingredients for america's test kitchen no knead bread

Eight simple ingredients, one Dutch oven, and 48 hours of patient fermentation.

The flour is non-negotiable here—King Arthur or Gold Medal deliver the best results, but any high-protein all-purpose works. If your pantry only has bleached flour, add 1 extra tablespoon for better structure. The yeast? Fresh is fine, but instant dissolves faster. Store-bought yeast loses potency after 3 months, so check the date. Water temperature is critical—too hot kills yeast, too cold slows fermentation. Lukewarm (like bathwater) is perfect. For salt, Diamond Crystal measures differently than table salt—use the recipe's amount exactly.

No instant yeast? Active dry yeast at half the amount works, but dissolve it in warm water first. Running short on olive oil? Melted butter adds richness, though it may slightly darken the crust. Cornmeal substitutes? Semolina or rice flour both work, but cornmeal gives that classic texture. Ice water seems counterintuitive, but it strengthens the dough's structure—don't skip it. For a sweeter loaf, add 1 extra teaspoon of sugar (though the original recipe's amount is perfect for subtle flavor). The dough will feel sticky—flour your hands liberally when shaping.

This dough keeps for 2 days in the fridge before baking—perfect for meal prep. Once baked, store wrapped at room temperature for 3 days or freeze slices for 6 months. The crust stays crisp for hours, but the interior softens quickly. For reheating, wrap in foil and warm at 300°F for 10 minutes. Leftovers? Toast them—they taste even better the next day. The Dutch oven is essential for that signature crust, but if you're short one, a heavy oven-safe pot with a lid works too.

Step-by-step instructions for america's test kitchen no-knead bread

Here's the method that delivers a perfectly risen, crusty loaf with minimal effort.

In a large bowl, combine the 7 cups all-purpose flour, 0.25 teaspoon instant yeast, 0.5 teaspoon granulated sugar, and 2 teaspoons diamond crystal kosher salt. Whisk these dry ingredients together until evenly distributed—this ensures consistent flavor and rise throughout the dough.

Make a well in the center and add the 3.5 cups lukewarm water (around 100°F). Stir with a wooden spoon or silicone spatula until a shaggy dough forms. The mixture should look wet and sticky, almost like a thick batter. This high-hydration dough is key to developing that open crumb structure.

Cover the bowl loosely with plastic wrap or a damp towel and let it rest at room temperature for 18 to 24 hours. You'll notice the dough gradually rise and develop a slightly sticky, bubbly surface—this indicates fermentation is working. The longer it rests, the more flavor develops, so don't rush this step.

After resting, the dough will have risen significantly and may have collapsed slightly. Lightly flour a clean work surface and gently transfer the dough. I like to use a wet spatula to scrape out every last bit from the bowl—you want to use all that sticky dough.

Shape the dough into a rough ball by folding the edges toward the center. Dip your hands in the 0.5 cup ice water (this prevents sticking) and gently shape it into a smooth, round boule. Place it seam-side up on a floured surface and let it rest for 10 minutes while you prepare your baking setup.

Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. While it heats, sprinkle 0.5 cup cornmeal into the bottom of the Dutch oven—this prevents sticking and adds a subtle crunch to the crust. The cornmeal should form an even layer, so shake the pot gently to distribute it.

Carefully transfer the shaped dough to the hot Dutch oven using a well-floured towel or parchment paper. The dough will be sticky, so work quickly. Lift it gently to avoid tearing—if it sticks, use a little more flour on your hands or the towel.

Using a sharp razor blade or serrated knife, score the top of the dough with a ½-inch deep cross or simple diagonal slash. This releases steam during baking, preventing the loaf from bursting and creating an attractive opening. The blade should cut through the surface tension cleanly—if it resists, let the dough rest another 5 minutes to relax the gluten.

Bake covered for 30 minutes, then remove the lid and bake for another 15 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The crust should be crisp and the internal temperature should reach 205°F when measured with an instant-read thermometer.

Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely. I know it's tempting to slice into that warm loaf immediately, but resisting for at least 1 hour allows the crumb to set properly. This prevents a gummy texture and lets you appreciate the full development of that crisp crust.

Once cooled, slice the bread to reveal an open, airy crumb structure with a golden crust that's perfect for dipping in olive oil or butter. The flavor will be more pronounced after cooling—you'll notice nutty, slightly sweet notes from the long fermentation. Store any leftovers wrapped in a cloth bag at room temperature for up to 3 days or freeze for longer storage.

Best sauces and condiments for this dish

Classic Olive Oil

For a simple yet elegant pairing, drizzle your no-knead bread with extra-virgin olive oil right after baking. I recommend California olive oil (like Corto or Bertolli) for its fruity, peppery notes that complement the bread’s nutty crust.

Warm the oil slightly and brush it over the crust—this enhances the bread’s natural flavors and adds a luxurious touch. 🫒

Honey Butter

Mix ½ cup softened unsalted butter with 2 tablespoons honey and a pinch of flaky sea salt for a sweet-savory spread. The honey caramelizes slightly when toasted, creating a perfect balance with the bread’s crust.

I love this on warm slices—it’s like dessert for breakfast! Use Manuka honey for deeper floral notes or clover honey for a milder sweetness.

Garlic Compound Butter

For a savory twist, blend ½ cup softened butter with 3 minced garlic cloves, 1 teaspoon fresh rosemary (finely chopped), and ½ teaspoon lemon zest. Roll into a log, chill, and slice onto warm bread.

The garlic softens slightly with the bread’s heat, creating a rich, aromatic bite. This works especially well with soups or grilled meats. 🧄

Whole-Grain Mustard

Spread Dijon mustard (like Maille) or whole-grain mustard on toasted slices for a tangy contrast. The mustard’s sharpness cuts through the bread’s richness, while its texture adds depth.

I pair this with sharp cheddar or smoked salmon for a hearty open-faced sandwich. For extra flair, add a sprinkle of poppy seeds or fresh dill.

Spicy Harissa

For heat lovers, mix 2 tablespoons harissa paste (like Bella brand) with 1 tablespoon olive oil and a pinch of smoked paprika. Spread thinly on warm bread—this North African-inspired condiment adds smoky, fiery depth.

The harissa’s complexity makes every bite exciting. Serve with feta cheese or grilled halloumi for a Mediterranean-inspired meal. 🌶️

Herbed Whipped Filling

Whip ½ cup softened cream cheese with 1 tablespoon chopped chives, 1 teaspoon fresh dill, and ½ teaspoon lemon juice until fluffy. Spread on toasted bread and top with everything bagel seasoning or crumbled feta.

This light, herby filling balances the bread’s crust beautifully—perfect for brunch or light lunches. Use Philadelphia cream cheese for the best texture.

Frequently asked questions