No-Knead Bread
Freshly baked bread really is the best. This no-knead bread recipe is incredibly easy to make, and the end result is absolutely delicious.
Servings: 1 loaf
Ingredients
- 450 grams all-purpose flour
- 8 grams salt
- 3 grams dry yeast
- 350 ml water room temperature
Instructions
- If you need the bread at a specific time, start the recipe about 15 hours in advance. I usually start in the evening before going to bed, so I can enjoy fresh homemade bread by early afternoon the next day.
- Place all the ingredients in a bowl and mix with a spatula until fully combined and the flour is completely incorporated. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise for about 12 hours, or until doubled in size.
- On warm days, this may happen faster; on colder days, it may take a bit longer. The timing isn’t very precise, generally, a rise time of 8-18 hours works well for this type of bread.
- After the first long rise, generously flour your work surface and turn the dough out onto it. Using two spatulas or dough scrapers (also lightly floured), fold the dough over itself a few times. Lightly flour your hands and quickly shape the dough into a ball.
- Place the dough directly onto a piece of parchment paper, dust with flour, and cover with a clean towel. Let it rise again for about 2 hours.
- Preheat your oven to 480°F/250°C (conventional oven). While preheating, place a cast iron pot or another oven-safe pot (with lid!) into the oven.
- Once the oven is fully heated and the dough has risen, it’s time to bake.
- Carefully remove the hot pot from the oven and transfer the dough (along with the parchment paper) into the pot. Put the lid back on and return it to the oven.
- Bake the bread for 25-30 minutes with the lid on. Then remove the lid and bake for another 10-15 minutes.
- Remove the bread from the pot and let it cool on a wire rack.
Tips
Keep a close eye on the bread during the final baking stage without the lid. It can brown very quickly, and you don’t want it to become too dark or dry.
How to store
Store in a bag for 3-4 days. Keep in mind that the crust will lose its crispness once stored. You can also freeze the bread for up to 3 months.