Four-Ingredient No-Knead Bread

Ingredients

• 360 ml Water (warm (about 40°C))
• 20 g Fresh Baker's Yeast (room temperature)
• 500 g All-Purpose Wheat Flour (type 55) (sifted)
• 1 tsp Salt (fine table salt)

Instructions

1. Activate the yeast

   Measure 240 ml of warm water (≈40°C) into the bowl, add 20 g fresh baker's yeast and stir until fully dissolved.

   Time: PT5M

2. Add flour, salt and remaining water

   Add 500 g sifted flour and 1 tsp salt to the bowl. Gradually pour the remaining 120 ml warm water while mixing with the spoon until a shaggy, slightly sticky dough forms.

   Time: PT5M

3. First rise (bulk fermentation)

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature (20‑25°C) until it doubles in size, about 1½ hours.

   Time: PT1H30M

   Temperature: 20-25°C

4. Stretch‑and‑fold series

   Perform four stretch‑and‑folds: pull the dough up, fold it over itself, turn the bowl, and repeat. This builds gluten without kneading.

   Time: PT10M

5. Shape the loaf

   Turn the dough onto a lightly floured surface, gently shape it into a round loaf, and place it on a piece of parchment paper.

   Time: PT5M

6. Score the top

   Using a sharp knife or lame, cut a shallow cross (≈1 cm deep) on the surface of the loaf and sprinkle a light dusting of flour.

   Time: PT2M

7. Bake with lid (steam phase)

   Place the parchment‑lined loaf into the pre‑heated cast‑iron pot, cover with the lid, and bake at 200°C for 30 minutes.

   Time: PT30M

   Temperature: 200°C

8. Finish baking uncovered

   Remove the lid and continue baking for another 10 minutes, or until the crust is deep golden‑brown.

   Time: PT10M

   Temperature: 200°C

9. Cool and serve

   Transfer the bread to a cooling rack and let it rest for 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

300

Protein

9 g

Carbohydrates

55 g

Fat

1 g

Fiber

2 g