Master this foolproof no-knead rustic bread recipe that transforms four simple ingredients into an easy artisan bread with a ...

No-knead bread is a minimalist bread making method that took the world by storm in 2006, when the technique, developed by Jim Lahey, was widely publicized in an article in the New York Times.

New York City baker Jim Lahey calls his no-knead bread, which home bakers fell on when it was first published 18 years ago, “the first mega-viral recipe in the digital age.” ...

1. Make sure to preheat your oven. I usually only advise to preheat the oven for about 30 minutes, but since we are not doing this with a dutch oven, it is important to heat the oven well at a ...

Article continues below this ad When ready to bake, place a covered, empty 5.5-quart Dutch oven into the oven and heat to 500 degrees. Line another large bowl with a large sheet of parchment paper.

8. After the dough has risen for 1 hour, adjust a rack to the lower third of the oven. Set the oven at 450 degrees. Place the casserole, covered with the lid, on the oven rack.

Because it is no-knead, the dough needs to sit longer than one you would be punching and working repeatedly. You will want to let it rise for at least six hours, and up to 24.

No-knead cranberry walnut bread I made two loaves, one in my cast iron Dutch oven (that’s the classic recipe) and one on a baking pan for those of you who don’t own a Dutch oven.

Place the cover on the Dutch oven, transfer that to the heated oven and bake for 30 minutes. When that time is up, reduce the temperature to 400 degrees and bake an additional 10 minutes.