Simple No‑Knead Bread

Ingredients

• 3 cups All‑purpose flour (Adjust amount to achieve a sticky, shaggy dough; may need a little more or less water.)
• 0.5 teaspoon Active dry yeast (Make sure yeast is fresh; proof in warm water if unsure.)
• 1 teaspoon Salt (Fine sea salt works best.)
• 1.25 cups Warm water (Warm to about 105‑110°F (40‑43°C); not hot enough to kill yeast.)

Instructions

1. Combine dry ingredients

   In a large mixing bowl whisk together the flour, active dry yeast, and salt until evenly distributed.

   Time: PT5M

2. Add water and form sticky dough

   Pour the warm water into the dry mixture and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not over‑mix; the dough should be tacky and cling to the bowl.

   Time: PT5M

3. First rise (bulk fermentation)

   Cover the bowl tightly with a kitchen towel or plastic wrap and let it sit at room temperature for about 5 hours, or until the dough has noticeably puffed and roughly doubled in size.

   Time: PT5H

4. Prepare work surface and shape loaf

   Generously flour a clean countertop. Turn the risen dough onto the floured surface, sprinkle the top with a little more flour, and gently shape it into a rough loaf or place it directly on a parchment‑lined baking sheet.

   Time: PT5M

5. Cold‑oven start and bake (first stage)

   Place the loaf on the prepared baking sheet and put it into a cold oven. Set the oven to 450°F (232°C) and bake for 30 minutes.

   Time: PT30M

   Temperature: 450°F

6. Continue baking (second stage)

   Without opening the oven, continue baking for an additional 25 minutes at the same temperature, or until the crust is deep golden‑brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT25M

   Temperature: 450°F

7. Cool the bread

   Remove the loaf from the oven and transfer it to a cooling rack. Let it cool for at least 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

0.5 g

Fiber

2 g