Recipe · No-Knead Loaf · Slow-Fermented
65% Hydration Slow-Fermented No-Knead Loaf
No-knead bread proves that time replaces effort. A wet dough, twelve to eighteen hours on the counter, no folding, no shaping beyond a quick form, and a Dutch oven hot enough to give it a real crust.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
65%
Difficulty
⌬○○
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
The slow schedule is for bakers who plan ahead. Mix Friday, fold and refrigerate, shape Saturday, ferment again, bake Sunday. The time produces depth that a shorter schedule simply can't reach, and the dough is a pleasure to handle by the end.
Ingredients
1000g total dough. Yields 1 round loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 598 g | 100% |
| Water | 389 g | 65% |
| Salt | 12 g | 2% |
| Instant yeast | 0.9 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
Expect a tight, controlled crumb and a robust crust. The loaf slices cleanly and holds together for sandwiches; not the most dramatic interior, but the most reliable.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
Lodge Combo Cooker
The go-to choice for home bakers. Shallow lid makes loading dough safer and easier.
Banneton Basket Set
Round & oval baskets with liners, lame, and scrapers. Premium Indonesian rattan.
UFO Bread Lame
Handcrafted walnut wood handle with secure blade storage. Includes extra blades.
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. This means I may receive a small commission if you buy through my links, at no extra cost to you. I only recommend products I genuinely believe will help your bread baking journey. Thank you for supporting The Dough Formula!
More Recipes
65% Hydration Overnight No-Knead Loaf
European style · Beginner
65% hydration
65% Hydration Slow-Fermented Sourdough
European style · Advanced
65% hydration
75% Hydration Slow-Fermented No-Knead Loaf
European style · Beginner
75% 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