No Knead Bread Recipe – 4 Ingredients, Just Mix & Bake

Ingredients

• 500 g All-Purpose Flour (sifted)
• 6 g Instant Dry Yeast (2 tsp, active)
• 400 ml Water (lukewarm (about 30°C))
• 7 g Salt (1¼ tsp, fine sea salt)
• 10 g Sugar (optional, adds browning if oven makes pale crust)

Instructions

1. Measure and Prepare Ingredients

   Weigh 500 g flour, 6 g instant yeast, 7 g salt, and 10 g sugar (if using). Warm 400 ml water to about 30 °C.

   Time: PT5M

2. Mix the Dough

   In a large bowl combine flour, yeast, salt, and sugar. Add the lukewarm water and stir until no dry flour remains. If using a stand mixer, run on low speed until the dough comes together; otherwise mix by hand.

   Time: PT5M

3. First Bulk Fermentation

   Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 30–40 minutes.

   Time: PT35M

4. Fold the Dough

   Wet your hand, then lift the dough from the edge and fold it toward the center. Repeat 10–12 times without tearing the dough.

   Time: PT5M

5. Cold Fermentation

   Cover the dough again and place it in the refrigerator for 10–12 hours (overnight).

   Time: PT11H

6. Shape the Loaf

   Remove the dough from the fridge. Sprinkle a little flour on the work surface, transfer the dough, gently fold it into a ball, and place it upside‑down into a 24 cm springform pan. Press lightly to spread evenly without squeezing.

   Time: PT10M

7. Final Proof

   Cover the pan and let the dough rise at room temperature for 40–50 minutes until it looks puffy.

   Time: PT45M

8. Preheat Oven and Add Steam

   While the dough is proofing, preheat the oven to 210 °C (410 °F). Place a metal bowl or tray with boiling water on the bottom rack to generate steam.

   Time: PT15M

   Temperature: 210°C

9. Score the Bread

   Using a razor blade or sharp knife, make a quick slash across the top of the loaf.

   Time: PT2M

10. Bake

    Place the pan in the oven and bake for 25–30 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

    Time: PT27M

    Temperature: 210°C

11. Cool and Serve

    Remove the bread from the pan, let it cool on a rack for at least 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

1500

Protein

45 g

Carbohydrates

300 g

Fat

15 g

Fiber

10 g