Easy No-Knead Bread Recipe

Ingredients

• 380 ml Water (lukewarm (about 38°C) to activate yeast)
• 6 g Active Dry Yeast (Dissolve in water before adding flour)
• 500 g Bread Flour (13% protein; high‑protein flour gives better gluten development)
• 6 g Salt (Fine sea salt)
• 30 g Extra Bread Flour (for dusting) (Used to prevent sticking during shaping)

Instructions

1. Activate Yeast

   In the large mixing bowl, combine 380 ml lukewarm water with 6 g active dry yeast. Stir until the yeast is fully dissolved.

   Time: PT5M

2. Add Dry Ingredients and Mix

   Add 500 g bread flour and 6 g salt to the bowl. Mix with a spoon or spatula until no dry flour remains. If dry spots persist, lightly spray a few drops of water.

   Time: PT5M

3. First Room‑Temperature Rest

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 30–45 minutes.

   Time: PT35M

4. Gentle Folding

   Wet your hand lightly to prevent sticking. Fold the dough from the outside toward the center, turning the bowl each time. Perform 10–12 folds until the dough feels silky and smooth.

   Time: PT5M

5. Second Room‑Temperature Rest

   Cover the bowl again and let the dough rest for another 30–45 minutes.

   Time: PT35M

6. Cold Fermentation

   Place the covered bowl in the refrigerator and let the dough ferment for 10–12 hours (about 11 hours).

   Time: PT11H

7. Shape into Balls

   Remove the dough from the fridge. Sprinkle a little extra flour over the surface, scrape the dough out of the bowl, and gently open it by hand. Fold once more, then divide into four equal pieces. Shape each piece into a smooth ball and let rest for 15 minutes.

   Time: PT10M

8. Form Loaves and Final Proof

   Flatten each ball into a rectangle, fold the edges toward the center, and seal the seams to form a loaf shape. Place the loaves on a parchment‑lined baking sheet, cover, and let rest for 30 minutes.

   Time: PT30M

9. Preheat Oven and Add Steam

   While the loaves are proofing, preheat the oven to 210 °C (410 °F). Place a metal bowl of hot water on the lower rack to generate steam.

   Time: PT15M

   Temperature: 210°C

10. Score and Bake

    Using a razor blade or sharp knife, make a quick slash across the top of each loaf. Bake for 25–30 minutes until the crust is deep golden brown and the loaves sound hollow when tapped.

    Time: PT30M

    Temperature: 210°C

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

90 g

Fat

1 g

Fiber

3 g

Ingredient Substitutions

• Instead of Water: Milk (adds richness), Plant‑based milk
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Bread Flour: All‑Purpose Flour (reduce water by ~10 ml)
• Instead of Salt: Kosher salt (use 1.5× amount)
• Instead of Extra Bread Flour (for dusting): All‑Purpose Flour

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Measuring Spoons
• Plastic Wrap or Clean Kitchen Towel
• Razor Blade or Sharp Knife
• Baking Sheet
• Oven
• Refrigerator
• Spray Bottle (optional) (optional)

Critical Steps — Do Not Skip

• Activate Yeast
• Add Dry Ingredients and Mix
• Gentle Folding
• Shape into Balls
• Form Loaves and Final Proof
• Score and Bake

Chef Tips from the Video

• Use the highest‑protein bread flour you can find for the best gluten development.
• For an extra‑crisp crust, place a cast‑iron skillet of water on the oven floor during the first 10 minutes of baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts 4–5 days.

Freezer: Freeze wrapped loaves for up to 3 months; thaw at room temperature before reheating.

Room temperature: Store in a bread box for up to 2 days.

Make-Ahead Tips

• The dough can be shaped into loaves, frozen raw, and baked directly from frozen (add 5‑7 minutes to bake time).
• After baking, let the bread cool completely before slicing to avoid gummy crumbs.

Frequently Asked Questions