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

Ingredient Substitutions

• Instead of All‑purpose flour: Whole‑wheat flour, Bread flour
• Instead of Active dry yeast: Instant yeast (use 0.33 tsp), Fresh yeast (use 0.2 oz)
• Instead of Salt: Kosher salt (use 1.5 tsp)
• Instead of Warm water: Milk for richer crumb (use same amount)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Kitchen towel or clean cloth
• Baking sheet or loaf pan
• Oven
• Pastry scraper or bench knife (optional)

Critical Steps — Do Not Skip

• Mix until a sticky dough forms – over‑mixing can develop too much gluten.
• Allow the dough to rise for the full 5 hours; insufficient rise leads to dense bread.
• Start baking in a cold oven to get a good oven‑spring.
• Bake the full 55 minutes; under‑baking leaves a gummy interior.

Chef Tips from the Video

• For extra steam, place a shallow pan of hot water on the lower rack during the first 15 minutes of baking.
• Dust the top of the loaf with a little cornmeal before baking for a rustic look.
• If you prefer a softer crust, brush the loaf with melted butter immediately after removing from the oven.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in a bread box for up to 3 days.

Freezer: Slice and freeze in a zip‑top bag for up to 2 months; reheat in a toaster or oven.

Room temperature: Keep in a bread box or paper bag for 1‑2 days; avoid plastic bags which cause sogginess.

Make-Ahead Tips

• The dough can be prepared the night before and refrigerated for a slower, overnight rise.
• Baked loaves freeze well; slice before freezing for easy toast.