No-Knead Italian Bread with Big Airy Crumb

Ingredients

• 480 g Bread Flour (high‑protein flour; can substitute plain all‑purpose flour)
• 5 g Salt (about 1 teaspoon, fine sea salt)
• 480 g Water (lukewarm, about 40°C; same weight as flour for 100% hydration)
• 1.5 tsp Instant Dry Yeast (about 4.5‑5 g; no pre‑activation needed)
• 30 ml Extra Virgin Olive Oil (about 2 tablespoons; adds softness and flavor)

Instructions

1. Measure Flour and Salt

   Weigh 480 g of bread flour into the large mixing bowl, then add 5 g of salt and give it a quick stir to distribute evenly.

   Time: PT5M

2. Prepare Yeast Liquid

   In a separate container, combine 480 g (ml) of water at about 40°C, 1.5 tsp instant dry yeast, and 30 ml olive oil. Stir until the yeast is fully dissolved.

   Time: PT5M

   Temperature: 40°C

3. Mix Dough

   Pour the yeast liquid into the bowl with the flour. Using a Danish dough whisk (or a wooden spoon), mix until no dry patches remain. The dough will be very sticky and wet.

   Time: PT5M

4. First Bulk Fermentation

   Cover the bowl with a damp towel or plastic wrap and let the dough rest for 1 hour at room temperature.

   Time: PT1H

5. First Stretch and Fold

   Wet your hands lightly, then lift one side of the dough, stretch it upward, and fold it over the opposite side. Rotate the bowl a quarter turn and repeat until you have gone around the bowl.

   Time: PT2M

6. Rest After First Fold

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

   Time: PT45M

7. Second Stretch and Fold

   Wet your hands again and repeat the stretch‑and‑fold motion once more.

   Time: PT2M

8. Shape and Final Proof

   Lightly dust your work surface with flour, gently lift the dough and place it directly onto a parchment‑lined baking tray. Let it rest for about 20 minutes while you preheat the oven.

   Time: PT20M

9. Preheat Oven and Create Steam

   Preheat the oven to 230°C. Just before loading the bread, place a shallow pan of hot water on the lower rack to generate steam.

   Time: PT10M

   Temperature: 230°C

10. Bake Bread

    Bake the loaf for 25‑28 minutes, until the crust is deep golden‑brown and the loaf sounds hollow when tapped on the bottom.

    Time: PT27M

    Temperature: 230°C

11. Cool

    Remove the bread from the oven, transfer to a wire rack and let it cool for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

323

Protein

9 g

Carbohydrates

55 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Salt: Kosher Salt (use slightly more)
• Instead of Water: Filtered water
• Instead of Instant Dry Yeast: Active Dry Yeast (activate in lukewarm water first)
• Instead of Extra Virgin Olive Oil: Vegetable oil, Canola oil

Equipment Needed

• Large Mixing Bowl
• Danish Dough Whisk (optional)
• Kitchen Scale
• Oven
• Baking Tray
• Knife or Dough Cutter
• Clean Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Mixing until no dry patches remain
• First 1‑hour bulk fermentation
• Both stretch‑and‑fold rounds
• Shaping without over‑handling
• Baking with steam

Chef Tips from the Video

• Use a kitchen scale for precise 1:1 flour‑to‑water ratio; this is the key to the open crumb.
• If you don’t have a Danish whisk, a sturdy wooden spoon and a wet hand can do the job.
• For extra flavor, replace 10 ml of the water with milk or add a pinch of honey.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keeps 3‑4 days.

Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature before reheating.

Room temperature: Best eaten the same day; can stay fresh for up to 12 hours if wrapped.

Make-Ahead Tips

• After the first bulk fermentation, cover the bowl and refrigerate the dough overnight for deeper flavor.
• Baked loaves can be sliced and frozen; reheat in a 180°C oven for 10‑12 minutes.

Frequently Asked Questions