Recipe · No-Knead Loaf · Slow-Fermented
75% Hydration Slow-Fermented No-Knead Loaf
The recipe Mark Bittman made famous for a reason. Mix, wait, shape, wait, bake covered, bake uncovered. The slow autolyse develops the gluten by itself, and the result is genuinely good bread from very little fuss.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
75%
Difficulty
⌬○○
At 75%, you get real artisan crumb without fighting the dough. It's wet enough for visible holes in the cut loaf, dry enough that you can shape it on a lightly floured counter without the dough sticking to everything.
A 24 to 48 hour ferment is the professional approach scaled to a home kitchen. The dough rests in the refrigerator for most of its life, gluten develops without effort, and the bake produces a crust and crumb that read as serious bread.
Ingredients
1000g total dough. Yields 1 round loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 564 g | 100% |
| Water | 423 g | 75% |
| Salt | 11.3 g | 2% |
| Instant yeast | 0.8 g | 0.15% |
Schedule
- Day 1, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd yeast and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Shape into a tight boule, place seam-up in a floured banneton.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Preheat the oven and Dutch oven to bake temperature.
- Day 3, morningScore the loaf. Bake at 475°F covered for 25 minutes, then uncovered for 20 more minutes.
Method tips for this style
Mix until the flour is just hydrated, cover, and walk away for 12 to 18 hours. When you return, the dough should be wet and sticky, dotted with bubbles. Shape gently on a floured surface, rest, and bake covered in a Dutch oven.
What to expect
A balanced open crumb with visible holes and a chewy texture. The crust is thin but sturdy, and the flavor is a clean read on the flour and ferment.
Advertisement
More Recipes
75% Hydration Overnight No-Knead Loaf
European style · Beginner
75% hydration
75% Hydration Slow-Fermented Sourdough
European style · Advanced
75% hydration
65% Hydration Slow-Fermented No-Knead Loaf
European style · Beginner
65% hydration
Related Guides
Baker's Percentages Explained For Home Bakers
The universal language of bread bakers, in plain English. Learn how flour always equals 100% and why that makes every recipe scale instantly.
Feb 8, 2026
Hydration In Bread Dough, From 60% To 90%
What hydration actually means, how it changes dough behavior, and how to choose the right level for the bread you want to bake.
Feb 12, 2026