Welcome to No Knead Bread Central

Providing quick access to no knead bread resources.

There are two basic methods for making no knead bread… traditional and turbo.

19a.Harvest8GrainCountryWhite“Traditional” No-Knead Method: The traditional no knead method uses long proofing times (8 to 12 hours) to develop flavor and was designed to be baked in a Dutch oven. The purpose of the Dutch oven is to emulate a baker’s oven by trapping the moisture from the dough in a “screaming” hot, enclosed environment. It’s an excellent method for making artisan quality bread.


Ultimate Intro to No-Knead Turbo Bread

No-Knead “Turbo” Method: The no knead “Turbo” method uses shorter proofing times (…ready to bake in 2-1/2 hours) and was designed to be baked in both the Dutch oven and traditional bakeware (bread pan, etc.). It’s more versatile and well suited for those who want to make no knead bread, but… don’t want to wait 8 to 24 hours. Those who want bread machine bread, but… don’t want to buy and store a bread machine. It’s for those of you who want a fast reliable way to make fresh from the oven bread without the hustle of kneading.

No Knead Bread 101Highly Recommended Video: No-Knead Bread 101

Video discusses and demonstrates the process, options, and decision points for making a variety no-knead breads and rolls. (June 2016 – 14:23)

93 thoughts on “Home

  1. Hi Steve,
    I have never made bread and your videos made me a master baker!
    I’m 76 years old and just learning to cook.
    In some of your recipes you are using a oven stone in your oven.
    What is it and what size? Where can I get one.
    Thank You Very Much for your videos!!

    1. I have 2 baking stones… FibraMent D baking stone (15” x 20”) from Webstaurant, and a Fisher & Paykel porous baking stone (14” x 18” x 1/2”) which can with the oven. Steve

      1. Hi Steve
        I just ordered a FibraMent stone.
        How much do I have to adjust my baking times?
        Thanks, Mike

  2. Aloha!

    My very first bread baking experience was with your no–knead recipe and my entire family just loved the bread~thank you for developing such a wonderful. easy to follow recipe and video. Since I don’t have a dutch oven, may i improvise its use with your PMDO? Also, since our family does not use cooking spray, is it possible to use parchment paper or aluminum foil instead? Please send your reply to bonnie.m2huoa.org


    1. Yes you can use parchment paper, etc. And, my recipes (ingredients) are independent of baking technique. You can use the ingredients from one recipe with the technique of another (baking vessel, time and temperature, etc.). You may want to go to my website (nokneadbreadcentral.com) for all the options. Steve

  3. Hi, Steve! I have been greatly enjoying your recipes — I make one no-knead multigrain whole wheat loaf every week in the PMDO, and have made the overnight and turbo cinnamon rolls, with great success. It’s basically changed my baking life (I never touch my bread machine anymore, and very rarely buy bread)!

    I have a question — I’d like to use chia seeds in addition to the flax and sesame seeds for the no- knead multigrain whole wheat bread (this recipe: https://www.youtube.com/watch?v=6OmME9lZtwo). I know chia absorbs water quite a bit, so I wondered if you might have any suggestions on how to adjust the recipe to accommodate this, especially for an overnight recipe.

    If chia isn’t something you’ve baked with, I would be happy to test it and let you know the results. I just thought I’d ask first.

    Thanks again for all the bread-baking joy you’ve brought to me and countless others.

  4. I am making the bread boule and the dough with 12 oz of water is very dry. Now it has been on the counter proofing for 16 hours and hasn’t risen much. Next time, would upping the water to 14 oz work? This is the second time making it and I am getting the same dry dough- not sticky like your video shows.

      1. When THAT has happened to ME — it was because the yeast was getting old. Am NOT STEV – so do not take my words as gospel. Just wanted to share my experiences.

  5. Hi Steve,
    In one of your recipes, it calls for cool water. I always thought yeast needed to be in warm water. Could you explain why we are to use cool water?

    Thank you!

    1. Use cool water for long proofing times (8 to 24 hours) when you don’t want to rush proofing and warm water for shorter proofing times. Steve

  6. I’ve been baking my bread 100% a la Steve since pandemic & I love the crispy crust however …. I have to be very careful slicing.
    I want the grandkids to bake but how can we bake a soft crust? Less accident prone?
    Thanks Pat Reilly

    1. I see Steve hasn’t replied, so I’ll weigh in! The easiest way to get a soft crust is to butter the outside (at least the top, maybe sides, too) of your loaf when it’s just out of the oven, then cover it for the whole cooling time. (To avoid a buttery cloth, I lay a clean plastic bag over the loaf before draping it with a kitchen cloth big enough to cover it all the way.) The steam from inside the loaf will soften your crust for you!

    2. Hi, Pat, If still looking for an answer, to make a softer crust using a Dutch Oven, bake for shorter baking time with the lid off, or use a PMDO which protects the crust from overcooking before the bread reaches a proper internal temperature. You can also make other recipes that do not require lidded pans, such as just a regular bread pan.
      For additional kids tips, the kids can assist in assembling ingredients and mixing dough, Proof the dough in a skillet as demonstrated by Steve in videos, this way if using preheated Dutch oven, the kids can take the proofed dough from the skillet and just turn over it into the Dutch oven, then you can proceed by handling the hot pot. You can also make other bake items that will not require them to handle anything hot until oven time, which you can then handle, such as No-Knead Cinnamon Rolls recipe or N.K. Pizza Dough recipe (including a YT video for toaster oven pizza – which doesn’t require preheating). You can also check out his videos on YouTube, “My First No-Knead Bread… for Kids of all Ages (super easy… no equipment… 4 ingredients)” and “How to Bake No-Knead Bread in a Toaster Oven (no mixer… no bread machine… “hands-free” technique),” the latter will keep them away from a big hot oven.

  7. Hi. I’ve been using your cookbook and love it! One question, when baking a boule in a Dutch oven, do I spray the Dutch oven & when. Thank you.

  8. I’ve made about 20 Dutch oven loafs in my 5qt cast iron pot, one being the harvest grain….450 temp 30 min. All turned out great. I’m having a problem with the Dutch oven OXO bread pan method……400 temp, 40 min. I’ve made the harvest grain twice, but loafs come out not baked fully done, still wet. First loaf I replaced one cup of white flower with one cup of wheat flower. Second loaf white was replaced with wheat flower by 2cups. To be clear, I did you use the proper amt of flower and water as recipe called for. Both loafs I had to put back in the oven for 20-30 min after oven was reheated, but still came out not done, to moist. I have only tried the Harvest grain using the OXO pan. Is it the harvest grains giving me the not finished loafs? Should I increase temp ? Time? Thank you steve……….my daughters too now are baking your easy breads.

    1. Mass (raisins, oats, olives, ect.) require longer baking times. And, non-preheated recipes requires longer baking time. Steve

  9. Hi Steve love your recipes would love to find one of your rectangle clay baker with the lid can you put me in touch where I could purchase one like yours thank you Bev

      1. I have the same one she’s looking for & I found mine while I was at home and saw this through Grommet,com they’re a women owned company and many great kitchen items as well for cooking and baking They got a wonderful bunch of items t see PLUS I was able to create an account and make a Wishlist” on the account I have there of anything I see i like on the website anytime they ‘ve emailed me of new products their having Or sale items that are of interest to me for future purchase .

  10. My family and friends absolutely love every recipe I’ve made so far from your cookbooks and can’t wait till I try more. Thank you for making it look so easy.

  11. I have a few questions.

    First, can you use the sweet dough recipe to make honey buns by exchanging sugar with honey and rolling out the dough into 12 rope size strands and wrapping into a honey bun shape and then adding a glaze?

    Second, can you change the cooking pan on all of the bread recipes? For example, I’d like to make the garlic bread in a loaf rather than Dutch oven. Do I have to make any changes to the recipe or cook time?

    Lastly, can you use roasted garlic in the garlic bread rather than minced?

    Thank you so much for the great recipes.

    1. You can use the sweet dough with honey for honey buns. And, you can use roasted garlic in stead of minced. And, My recipes (ingredients) are independent of baking technique. You can use the ingredients from one recipe with the technique of another (baking vessel, time and temperature, etc.). Steve

  12. I have never baked bread before. I watched
    Your video and gave it a try. It is truly as easy
    Ad you say. I never buy bread anymore.
    Thank you for your videos. I’m a believer
    I just purchased your book to try more

  13. Can you add 1 cup finely chopped toasted pecans to the cinnamon roll sweet dough and bake in a loaf pan? Should I add pecans into the dough mixture before first proof or wait until cinnamon sugar mixture is added? If in loaf pan, would it be baked for the same amount of time or longer? Thank you.

  14. I have bought all copies of your books but I don’t see your recipe for your Chewy Oatmeal Cookies in any of them.

    Have you any new book editions and if so, does it include your Chewy Oatmeal Cookie Recipe?

    I have so thoroughly enjoyed your videos and all the good bread recipes.

    Also would like to know if you have a recipe for Tea Cakes like my mom use to make for us when we were growing up back in the ‘40’s and ‘50’s?

    They weren’t called Tea cookies, they were called Tea Cakes because they had a soft cake-like texture. The only ingredients my mom used were self-rising flour, sugar, nutmeg, egg, shortening, and buttermilk.
    My mom never measured her ingredients for her Tea Cakes because she made them using her bread tray that she used to make biscuits. She made so many and they were so good. Such good memories.

    Also, would like to know if by any chance that you may have a chewy or soft lemon cookie recipe?

    Thanks in advance for all your time and help Steve. You’ve helped so many of us to be able to enjoy the labor of making and being able to enjoy so many different types of homemade bread in our homes! Stay well, keep safe, and the best of health to you and yours.

    1. I didn’t start cooking/baking until 2000 so I don’t have a lot of cake recipes. I have released videos of some of my favorite non-bread recipes, but they aren’t available in any cookbook. Steve

      1. Thanks for your response, Steve. I’ll go back and check out your released videos showing your favorite non-bread recipes.

  15. Does the traditional method impart more flavor since it proofs for a longer time or will it be the same flavor as the turbo method?

  16. Hi Steve! Disregard my last post. I saw on one of your videos that your book was on Amazon! Just ordered it!! 🙂

  17. I forgot to add the 1/3 cup flour and it already proofing. How do I add it in. First time making bread. When can I add it in? Thank you

    1. You can leave it as it is and have a little smaller loaf or add it after first proofing by sprinkling it in during roll-to-coat and sprinkling it on the counter and kneading the dough. Steve

  18. I am not a baker but would like to make my own bread. I am confused about the difference of the flour such as whole wheat hard white, soft white, hard red, bread flour & so on. To stay with a good nutritional bread what is the best to used in this need. Thanks

  19. Hi Steve,
    I want to make your “World’s easiest Pizza Dough” from the video on your Youtube channel. What size pan do you use? Does the recipe make 2. 14 inch pizzas? My pan is 14 inches.

  20. I’m so excited and thanks for sharing your talents. Can I use your no knead recipes as-is to make hot dog buns too? Thanks.

    1. You may want to watch “Artisan Hamburger & Hot Dog Buns (Easy… No Kneading… No Mixer… No Yeast Proofing)”. Steve

  21. I love your breads and make my own almost exclusively now since weeing your first video and buying your books. But i do have one question. How do I soften the crust? I wear dentures now and the crusts on all my breads tend to be on the very thick side and hard for me to chew. Any help would be appreciated.

    1. Artisan bread does have a harder crust, but you can control it some by increasing baking time with the top on and decreasing baking time with the top off. And some people baste the bread with butter after baking Steve

  22. Steve.
    I make your breads ( PMDO ) every week. We do not buy bread any more.
    My Question is I want to make a loaf of bread in a long loaf pan’s that i received as a gift.
    For a normal loaf that i would put in a standard loaf pan ( 8 x 4 ) , any idea on how much less baking time is needed for the long pan. ( approximately 11.5 x 9 ).
    Thanks in advance.
    We love your breads and so do my neighbor’s.

  23. Thank you for your knowledge, easy to follow recipes, great video instructions and above all your calm demeanor to baking bread! I am in awe and ready for done homemade “no knead” bread.

  24. It’s Saturday, 12 March 2022. After getting great Artisan No Knead Dutch oven bread using your excellent method this morning, am having a great time exploring your videos, web site and just bought the Kindle version of 3 of your cookbooks, so far. Just subscribed yesterday to your excellent YouTube channel.

    Question: Many have said that eggs are not necessary for Cinnamon Roll yeast dough. Your recipes call for one egg yolk? Is the egg yolk a must for good results? Your pending explanation and time to reply is appreciated. Thanks a bunch in advance.

      1. Thanks for such a speedy reply. Late last night, was speed reading your book regarding baking in pans, however, it appears as though the recipes require use of two bread pans for a loaf and using one of them for a lid. That’s not something I can do. My bread pans are Lodge cast iron loaf pans. The recipes are no knead shaggy dough so what results can be expected with no lid?

  25. Hi Steve
    I love all your videos!
    However I never came across a milkbread recipe…
    Could you make one or two please
    Thanks Chris

  26. H Steve
    I am a great fan of your videos.
    You never made a recipe using milk to make a soft milk bread
    Please make one recipe.
    Thanks Chris

  27. Hi, Steve! You are a God-send. I have never baked before, but when I followed your no-knead recipe, it was a success and I could not believe it. Without having read that your recipes are independent of baking technique I somehow already mixed and matched it with that I have and it turned out great. So, I ended up baking a no-knead whole wheat bread using PMDO.
    How long does these no-knead bread stay fresh and do you have any tips on keeping them fresh?

    Thank you for sharing your experiments! Keep doing what you’re doing and keep posting more recipes.

    1. The bread will stay fresh for a week. If you want it to last longer, slice the loaf and freeze the slices… then you can use one at a time. Steve

  28. dear s
    I have been focused on your rye bread recipe.
    both times the proof’d dough hasn’t really risen. sort of watery. the 1st time I added 2 xtra cups of all purpose and the 2nd time just one cup of the same. both times the result in a 9″ loaf pan has been a very tasty but squat and more cake like bread baked uncovered to address the wetness hasn’t really made any difference that I can c.
    I used 2 different yeasts each time. same difference. and honey both times instead of sugar.
    that’s about it.
    wondering how I might improve my result?

      1. one step ahead of you as I bought a bag of bread flour yesterday. still have concerns about rising?am using a steel bowl to proof. do you think that’s ok? should I use less water also?prob give it a go over the weekend for round 3

  29. Hi Steve,

    I tried to make a no-knead bread using the PMDO with white and red flour, I did keep the mixture for proving for around 12 hours however, noticed that the top half of bread had risen a bit and the lower half was very think and was sort of heavy. Not sure what went wrong. Are there any tips that you can share. The only thing I used different from you was a few months old normal yeast and a bit of warm water ( I live in a very cold place). Tried it twice, and same results.

    Any suggestions , tips or advise that you can share

    Thanks and Regards

  30. Steve,
    I watched a number of your YouTube videos and liked what I saw. I purchased the b&w version of your original book and the kindle version of the turbo box.

    I made two loaves of the Italian sandwich bread with the turbo method in open loaf pans. I was very impressed with the result. I’m giving one to a friend, hence the two loaves.

    I’ve always loved good bread and have tried one with the poolish method and a couple of others. Now the poolish method one tasted great, but I was less impressed with the other methods. This changed when I found your recipes. Thanks for all the work you put into this and I will enjoy for years.

    Five out of five stars I would make your bread again.


  31. Can regular yeast, not rapid rise, be used in all of your recipes? If so, what changes do I have to make, if any? Thank-you for the inspiring videos and your clear, easy to follow instructions.

    1. Instant yeast and active dry yeast are made from different strains of yeast, but that’s ok. After some tests and experiences, I have changed my position. I now consider them interchangeable… using the same amount and technique. Steve

  32. Hi Steve,
    A friend just introduced me to your recipes and methods and I am eager to try them out.
    One problem is that I have a very tiny apartment stove (3/4 size) which is very old and the oven doesn’t have a light.
    Also, I live in the northeast and keep my thermostat at 63-64 degrees during the cold months, so there isn’t a warm spot in my house for proofing bread.
    The oven thermostat has 200 degrees listed, then one notch below that. Do you think that one-notch-below-200 would be OK for proofing?

    1. Turn your oven on for 10 to 15 minutes, turn it off, then put your dough in to proof. If your oven got too hot, leave the door open a crack. In other words, creat a warm environment that won’t bake the bread. Steve

  33. We’ve made several loaves of your white bread, not the turbo recipe. Since our main use of bread is for making toast, we are disappointed that our loaves do not brown. If we run a double cycle in the toaster, the bread crisps up, but still no browning. Would appreciate your thoughts about what the problem might be? We love your technique and hope you can solve this problem. We use bread flour, bread machine yeast and bottled water, plus salt.
    Thank you!

        1. I run mine twice in the toaster, and at a browner setting than store bought bread, really until very crisp!

  34. Steve. I think about you often – ’cause you were support in my early years of baking bread and the reason I didn’t ever do videos to show my methods. I am glad that you are still at it.

    I started baking in 2014 (toward the end of my career as an auditor/CPA) – and your simple approach and enthusiasm not only helped me to be confident that I could do it, but that anyone can do it. I have migrated to using a digital scale, a Cottage Food Operation registration in my county, batches of 1250g flour in 6 qt buckets, and using 50-75 pounds of flour a week. Much of my fresh bread is donated to staff at a large local hospital in two oncology wards (long story) with two deliveries a week, every week. BUT, when people want to know how to do it themselves, I give them the link to your sock puppet video intended to show 6 year olds how they can make bread.

    So many of those folks with white hats and coats think they have a lock on making bread with their precise methods – but you simplify it and show that bread making is for everyone.

    YOU are the bread evangelist. I thank you and I know that anyone who has enjoyed my bread (neighbors, church and the hospital) thanks you as well.

  35. Hi Steve,
    I really enjoy your videos and they has inspired me to follow your principles in baking. I not sure but I think your recipes would be to much for me if I’m the only one eating the bread. Can I cut the recipes in half?

      1. Alfred, if I may, after the bread has cooled down, I slice the entire bread and put small pieces of waxed paper between the slices and freeze most of it in a good freezer bag that I double to make sure the bread will stay protected. I pull a slice of two at a time and use the defrost setting on my toaster. Voila, homemade bread at any time. Works too with baguettes but I freeze them in thirds (basically what we will eat with a meal).

  36. Hi Steve,
    Love your videos and recipes. Do you have any gluten free recipes with the poor man’s Dutch oven? My husband is on a GF diet and I’d rather not have to buy a bread machine. Thanks!
    Lisa Hanson

  37. Hi Steve. Finding you on youtube has been like a miracle. We have tried your Pizza dough (BEST EVER PIZZA), Cinnamon and raisin was our first try (Amazing flavor) taste lasted for an age in my mouth. This morning we have made your Classic White in a bread pan and can’t wait for it to cool (Crumb Fantastic).
    I am 67 and have been trying to make bread for over 20 years, all failed miserably. Even the seagulls around here would, or could not eat it. You are a star! Thank you so much for sharing your knowledge with us mere mortals 🙂
    Many thanks from Scotland

  38. I made my first no knead Artisan bread today! My husband loved it. Thank you for your videos. My last loaf of bread was in a breadmaker but I wasn’t impressed with the hole it left in it. So again thank you for this new experience at 65!😊

  39. Hi Steve. The no knead method is literally life changing. I have one question, how can I make the crust soft like a commercial loaf? I love the crisp crust but my wife prefers a soft crust. Have you ever added any fats to your recipe? Is there a way to bake the standard loaf to tender a soft crust?

    1. When I want a softer crust I use a “poor man’s Dutch oven” (PMDO) and reduce the amount of baking time with the top off. You may want to check my website (nokneadbreadcentral.com) for PMDO recipes. Steve

  40. My first try, I got a perfect loaf from the Poor Man Dutch Oven recipe.
    Lately my loaves do not rise as much as the first try. My yeast is in date and I keep it in refrigerator.
    The only change is that first try was tap water. After that I am using reverse osmosis purified water.
    Am I seeing a chemistry problem?
    Thank you for any help you can give.
    I love your videos.

  41. When converting a traditional bread recipe, do you use the exact same measurements, and just change the technique

    1. You can use the Turbo method for all my recipes with three changes… (a) use a warm bowl and warm ingredients (warm temperatures encourage yeast activity), (b) use 1-1/4 tsp yeast verses 1/4 tsp yeast (shorter proofing times need additional yeast), and (c) it very important to proof in a warm, draft-free, environment (78 to 85 degrees). For your convenience my Turbo bread cookbook has all the traditional recipes using the Turbo method. Steve

  42. If I make a 1/2 recipe of no knead bread, how long would I bake it in a 1 1/2 qt preheated Dutch oven. Thank you.

  43. Yesterday, I made hamburger buns with a recipe that was printed in a catalog from a well-known flour company. The buns were not good. My husband said your hamburger buns are his favorite and not to try others’ recipes. He’s absolutely correct – your hamburger buns are the best ever and I will continue to make them. I have two of your cookbooks and have made many of the recipes and they always turn out great every time.
    Thank you Steve

  44. Steve or anyone that can answer:
    I am using a preheated Dutch Oven in a 450 F Oven
    1. Why is my bread heavy and very dense?
    2. Is it because the scoop and shake method for the flour is not a consistent measurement as weighing the flour?
    3. Am I not baking my long enough?
    4. Am I not fully proofing?
    5. Is my oven temperature off?
    Thanks for your help.

  45. This is an old European artisan bread… it is by nature heaver and more dense than store bought bread. Steve

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