Bread baking can seem daunting, but it doesn’t have to be. This Easy No-Knead Refrigerator Bread transforms four simple pantry staples into a crusty, flavorful loaf with almost zero effort. By combining flour, yeast, water, and salt, then letting nature do the rest, you’ll enjoy bakery-quality bread that’s perfect for sandwiches, toast, or simply tearing and dipping. And because the dough rests in the refrigerator, you can bake fresh loaves on your schedule—weekday mornings, weekend brunches, or impromptu dinner parties.
Cooking Time
-
Active Prep: 10 minutes
-
First Rise (Room Temp): 30 minutes
-
Cold Fermentation: 8–12 hours (overnight)
-
Second Rise: 30 minutes
-
Baking: 40 minutes
-
Total Elapsed Time: ≈10–14 hours (mostly hands-off)
Ingredients
-
500 g bread flour (Type 550)
-
6 g (1½ tsp) dry yeast
-
375 ml lukewarm water (35–40 °C)
-
10 g (1 tbsp) fine salt
Step-by-Step Cooking Directions
-
Mix the Dough
In a large bowl, whisk together flour, dry yeast, and salt. Pour in lukewarm water and stir with a wooden spoon or spatula until a rough, sticky dough forms—no need to knead. -
First Rise at Room Temperature
Cover the bowl tightly with plastic wrap and let it rest for 30 minutes on the countertop. This brief proof allows the flour to hydrate and the yeast to activate. -
Stretch & Fold
After 30 minutes, use lightly oiled hands to gently lift one side of the dough and fold it over itself. Rotate the bowl 90 ° and repeat—folding all four sides. Cover again and let rest 30 minutes. Repeat this stretch-and-fold cycle two more times, at 30-minute intervals. -
Cold Fermentation
After three total folds, cover the bowl and transfer it to the refrigerator. Let the dough ferment slowly for 8–12 hours (overnight). This long, cold rise develops flavor and improves the bread’s texture. -
Shape & Second Rise
Generously flour your work surface and gently turn the chilled dough onto it. Without deflating it too much, shape it into a tight round by folding the edges underneath. Place the dough, seam side down, on a piece of parchment. Cover loosely and let it rest 30 minutes at room temperature. -
Preheat the Oven
About 30 minutes before baking, place a heavy-duty Dutch oven (with lid) in the oven and preheat to 230 °C (450 °F). -
Bake the Bread
Carefully remove the hot Dutch oven, lift the dough by the parchment and lower it inside. Cover with the lid and bake 30 minutes. Remove the lid and bake another 10 minutes until the crust is deep golden brown. -
Cool & Serve
Transfer the bread, still on its parchment, to a wire rack. Let it cool at least 1 hour before slicing to allow the crumb to set.
Nutritional Information
(per 100 g slice)
-
Calories: 250 kcal
-
Protein: 8 g
-
Carbs: 52 g
-
Fat: 1 g
-
Fiber: 2 g
-
Sodium: 450 mg
The Origins and Popularity of the Recipe
No-knead bread techniques date back centuries but were popularized in modern times by Jim Lahey of Sullivan Street Bakery in the early 2000s. Lahey’s method—which uses high-hydration dough and extended fermentation—makes artisan-style bread accessible to home bakers. The no-knead approach spread rapidly online and in cookbooks because it delivers a crackly crust and open crumb with minimal effort.
Reasons Why You’ll Love the Recipe
-
Effortless: Mix-and-rest method—no kneading required.
-
Flexible Timing: Cold proofing fits your schedule.
-
Artisanal Results: Bakery-quality crust and crumb.
-
Minimal Ingredients: Pantry staples only.
-
Economical: Makes two loaves from a single batch.
Health Benefits
-
Slow Fermentation: Breaks down phytic acid, improving mineral absorption.
-
Simple Ingredients: No additives or sugar—just flour, water, yeast, salt.
-
Whole-grain Option: Substitute up to 50% whole-wheat flour for added fiber.
Serving Suggestions
-
Classic: Thick slices with butter and sea salt.
-
Savory: Toasted with olive oil, garlic, and herbs.
-
Sweet: Warm with jam or honey.
-
Sandwiches: Hold up to hearty fillings like grilled vegetables or roast beef.
Common Mistakes to Avoid
-
Insufficient Hydration: The dough should be sticky; under-hydrated dough yields a dense loaf.
-
Over-handling: Too much shaping deflates bubbles—be gentle.
-
Premature Lid Removal: Keep the lid on for the first bake to trap steam for a crisp crust.
Pairing Recommendations
-
Cheeses: Soft burrata or aged cheddar.
-
Wines: Crisp Sauvignon Blanc or fruity Pinot Noir.
-
Soups: Tomato basil or creamy potato leek.
Cooking Tips
-
Flour Variety: High-protein bread flour yields better structure, but all-purpose works.
-
Steam Boost: Add a few ice cubes to the preheated Dutch oven bottom before closing the lid.
-
Flavor Infusions: Stir in dried herbs (rosemary, thyme) or 1 tbsp olive tapenade for variety.
Similar Recipes to Try
-
Whole Wheat No-Knead Bread
-
No-Knead Focaccia
-
No-Knead Rye Bread
Variations to Try
-
Olive & Herb: Fold in 100 g chopped olives and 2 tbsp fresh herbs.
-
Seeded: Roll shaped dough in sesame, poppy, or sunflower seeds.
-
Cheesy: Mix 50 g grated Parmesan into the dough.
Ingredient Spotlight
High-Hydration Dough: Water content of 75% (375 ml per 500 g flour) creates large gas pockets and a light, open crumb—key to artisan texture.
Conclusion
This Easy No-Knead Refrigerator Bread proves that homemade artisan-style loaves don’t require hours of kneading or fancy equipment. With a simple mix, a long rest, and a hot Dutch oven, you’ll delight in crusty, flavor-packed bread that raises any meal. Bake one today and taste the transformation that slow fermentation brings.
FAQ
-
Can I use all-purpose flour instead of bread flour?
Yes—results are slightly less chewy but still excellent. -
How do I know when to bake?
After shaping, the dough should puff up noticeably in 30 min. -
Why do we refrigerate?
Cold fermentation deepens flavor and improves crumb structure. -
Can I freeze the dough?
Yes—shape it, wrap tightly, and freeze up to 1 month. Thaw before baking. -
Do I need a Dutch oven?
A heavy pot with a tight lid works best to trap steam; alternatives include a covered clay baker. -
What’s the ideal water temperature?
35–40 °C—warm to the touch but not hot. -
How to store leftover bread?
Room temperature in a paper bag for 2–3 days; freeze longer storage. -
Can I add seeds or nuts?
Fold in up to 100 g seeds or chopped nuts during the final folding. -
Why stretch & fold?
It develops gluten structure without kneading. -
My crust is too dark—what now?
Reduce oven temp by 10–15 °C in the final bake or cover loosely with foil.