24 Hour No – Knead Bread
Recipe by Chef Michael Williams
Michael Williams

24 Hour No – Knead Bread

  • Prep time 15 mins
  • Cook time 1 hour
  • Ready in 24 hours

Making your own bread is easier than you think and with this no – knead recipe it does not get much easier. You will be amazing by the results once you get this down, so give it a go!



  1. Add the warm water to a large mixing bowl, dissolve the honey into the water and then stir in the yeast.  Wait until the yeast has activated, i.e. once the yeast starts to foam on the surface of the water.
  2. Now stir in the salt and then add the flour.
  3. Continue stirring the flour until it forms a wet dough and is completely incorporated.
  4. Now cover the bowl with a rag and let it sit out for 18 – 22 hours.  During this time the dough will bubble away, rise and fall.  As it does it will actually do all of the kneading for you.
  5. After the time on the counter is up, butter and flour a 2 ½ – 3 qt. casserole dish and set aside.
  6. Next, turn the dough out onto a surface dusted with all-purpose flour, using a spatula to get the dough out of the bowl.
  7. Fold the dough in half and then turn it 90 degrees and fold it in half again.  Repeat this process once more adding more all-purpose flour if necessary until you have folded the dough 4 times, turning after each fold.
  8. Shape the dough to fit the shape of your casserole dish whether round or oval and then place the dough into the buttered dish and put the lid on.
  9. Allow the dough 1 ½ – 2 hours to proof.
  10. Towards the end of the proofing time, turn your oven on to 475 degrees F with the rack in the middle of the oven.
  11. Once the oven is preheated and your dough is proofed, place it in the oven and bake with the lid on for 30 minutes.  After 30 minutes remove the lid and bake for an additional 20 – 30 minutes.
  12. To check if the bread is cooked it should feel rock hard and have a bit of a hollow sound when you knock on it with your knuckles.
  13. Remove the dough from the casserole dish and cool on a baking rack for at least 30 minutes before cutting into it.  Then enjoy.


Lighten your bread up a little bit by do a mix of whole wheat and all-purpose. Try 3 cups of whole wheat and 1 cup of all-purpose.

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Reviews on "24 Hour No – Knead Bread" (13)

  1. June 29, 2020
    excellent..the bread tasted wonderful. I used one cup each of millet, wheat, and oats flour.
  2. July 9, 2020
    This recipe is horrible for me because after I took out the bread dough from rising for 22 hours, it was completely liquid. There was disgusting water stuff all over it, and it did not knead like normal dough. It was so liquidy, we added at least 1/2 a cup of flour to it and it did nothing. It was really annoying.
    • July 9, 2020
      I am sorry to hear that. A couple things come to mind. Sometimes you will need extra flour as there is different moisture content present in different flours. Also, it sounds like your yeast may be a little in active. It needs to be kept in a no light air-tight container in the fridge for the best lifespan. Even then, it only lasts a couple months at best.
  3. November 8, 2020
    You were right you can’t mess it up. We used khorasan, red fife, spelt and emmer flour. It’s so easy and delicious! We cut the loaf in half once take it out of the oven and gave half of it to my mother in-law who used to bake her own bread for her 6 kids. Thanks again! We love to watch your cooking show ‘Cookin’ on the Coast’.
  4. November 9, 2020
    My first loaf of bread ever and it worked perfectly. I didn’t have honey so I used molasses instead. Will definitely make this a regular.
  5. May 10, 2022
    Do you have a similar recipe that works as well with white flour?
    • May 10, 2022
      Hi Jim. Please email Chef Mike at chef@urbanforage.ca He is a busy bee down at his cafe in the atrium in Victoria so this will be the fastest way to get an answer. Thank you!
  6. September 14, 2022
    Had the same problem. Wrote about it to the admin as I did not see the comment box at the bottom until later. When you click the comment it takes you to the top instead of here. Anyway, had to use more flour than 1/2c as it was an thick liquid. Don't know why because it was like other no kneed bread... I let it rise for an hour because I did not want it to be a giant biscuit. I expect it to taste like the others, and hope it does not have the extra extra thick crust... I like the long rise time and no, there was no problem with the yeast and while I understand moisture content, it is not possible to have THAT MUCH moisture in the flour. It was making a bee line to the table edge had it been thinner I would have had some on the floor. The 3 rating is because I do not understand why it was so thin. Will make again and make sure it wasn't my mistake, but from the amount of dough and the fact I used a 10 cup measuring bowl and a 4 cup measuring cup, I dont see where I made a mistake.
    • September 14, 2022
      Thank you for the information Ron. Please email Chef Mike with any questions. He can be reached at chef@urbanforage.ca Thank you!
  7. April 29, 2023
    Like others have said this “dough” was just a gloopy wet mess! I’ve been experimenting with different types of homemade bread for several weeks now and decided to try this one just because is was sooo dramatically different in its quantities (usually bread uses about half to 2 thirds of the volume of water compared to flour where as this one has MORE water than flour). I had to convert everything to grams for use outside of the US but if anything that should have made it more precise than using cups. I tried cooking it anyway. Cooked 475 (240 Celsius) as suggested above and even after an hour in the oven it was still dough-y and damp in the middle. Also doesn’t have a good taste. Definitely won’t be doing this recipe again

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