Easy No-Knead Bread

Ingredients

• 375 ml Water (lukewarm, about 35‑40°C to dissolve yeast)
• 8 g Dry Yeast (active dry yeast)
• 500 g Bread Flour (type 550 or high‑protein bread flour)
• 10 g Salt (fine sea salt)
• 20 g Bread Flour (for dusting) (lightly dust surface and dough to prevent sticking)

Instructions

1. Measure all ingredients

   Weigh 500 g bread flour, 10 g salt, 8 g dry yeast and measure 375 ml lukewarm water.

   Time: PT5M

2. Dissolve yeast

   Stir the dry yeast into the lukewarm water until fully dissolved.

   Time: PT2M

3. Combine dry ingredients and add liquid

   In the large bowl, whisk together the bread flour and salt. Pour the yeast‑water mixture over the flour and stir with a spatula until a shaggy dough forms. No kneading needed.

   Time: PT5M

4. First bulk rest

   Cover the bowl tightly with plastic wrap or a damp kitchen towel and place it in the refrigerator for 30 minutes.

   Time: PT30M

5. First stretch‑and‑fold

   Wet your hands with water, grab the dough from the edge, stretch it upward and fold it back into the center. Pat the dough gently to seal.

   Time: PT3M

6. Second bulk rest

   Cover again and refrigerate for another 30 minutes.

   Time: PT30M

7. Second stretch‑and‑fold

   Repeat the wet‑hand stretch‑and‑fold technique.

   Time: PT3M

8. Third bulk rest

   Cover and refrigerate for a further 30 minutes.

   Time: PT30M

9. Long fermentation

   Let the dough rest undisturbed in the fridge for 1.5 hours. This develops flavor and structure.

   Time: PT90M

10. Divide and pre‑shape

    Turn the dough onto a lightly floured surface, divide it into two equal pieces, and gently shape each piece into a round ball without pressing out the air bubbles.

    Time: PT5M

11. Bench rest

    Cover the two rounds with a damp towel and let them rest for 15 minutes.

    Time: PT15M

12. Final shaping and proof

    Shape each round into a loaf (or keep as round boules), place them on a parchment‑lined baking sheet, cover loosely, and let rest in the fridge for 40 minutes.

    Time: PT40M

13. Preheat oven and create steam

    While the dough rests, preheat the oven to 210°C (410°F). Place a small oven‑safe dish with hot water on the bottom rack to generate steam.

    Time: PT15M

    Temperature: 210°C

14. Score and bake

    Remove the dough, dust lightly with flour, and make 2‑3 shallow cuts on top with a razor blade. Bake for 25‑30 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

    Time: PT30M

    Temperature: 210°C

15. Cool

    Transfer the baked loaves to a cooling rack and let them cool completely (at least 30 minutes) before slicing.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of Water: Warm milk, Plant‑based milk
• Instead of Dry Yeast: Instant yeast (same amount)
• Instead of Bread Flour: All‑purpose flour plus 2 tbsp vital wheat gluten
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Bread Flour (for dusting): All‑purpose flour

Equipment Needed

• Large mixing bowl
• Kitchen scale or measuring cups
• Spatula or wooden spoon
• Plastic wrap or clean kitchen towel
• Razor blade or sharp knife
• Baking sheet
• Oven
• Small oven‑safe dish for water
• Cooling rack (optional)

Critical Steps — Do Not Skip

• First stretch‑and‑fold
• Second stretch‑and‑fold
• Long fermentation (1.5 h)
• Final shaping and proof
• Scoring before bake
• Baking with steam

Chef Tips from the Video

• Use ice‑cold water for a chewier crumb
• Add a tablespoon of honey or malt syrup to the dough for a subtle sweetness and better browning
• For extra flavor, mix in 1 tsp of dried herbs (rosemary, thyme) with the flour.

Troubleshooting

Storage

Refrigerator: Store in a sealed bag for up to 5 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw at room temperature before reheating.

Room temperature: Best eaten within 2 days; keep in a bread box.

Make-Ahead Tips

• The dough can be shaped, scored, and frozen raw; bake from frozen adding 5‑7 minutes to the bake time
• Baked loaves keep well toasted for breakfast; reheat in a 180°C oven for 5 minutes.