🍞 No-Knead Perfect Bread
Ingredients (Makes 1 loaf)
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3 cups (375 g) all-purpose flour
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1 ½ tsp salt
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½ tsp instant yeast
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1 ½ cups (360 ml) warm water (room temp is fine too)
Optional for flavor:
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1 tbsp olive oil (for a slightly softer crust)
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1 tsp sugar or honey (feeds yeast, optional)
Instructions
1. Mix the dough
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In a large bowl, whisk together flour, salt, and yeast.
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Add water and stir with a spatula until a sticky, shaggy dough forms.
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Cover the bowl with plastic wrap or a clean kitchen towel.
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Let it rest 12–18 hours at room temperature — dough will bubble and rise.
Tip: Longer fermentation = better flavor and more open crumb.
2. Shape and preheat
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Lightly flour your hands and a work surface.
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Scrape the dough out gently, fold it over itself a couple of times, and shape it into a rough ball.
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Cover and let rest 30–60 minutes while your oven heats.
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Place a Dutch oven (or oven-safe pot with lid) in the oven. Preheat to 450°F (230°C) for 30 minutes.
3. Bake
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Carefully remove the hot Dutch oven from the oven.
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Transfer the dough into it (use parchment paper for easy handling).
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Cover with the lid and bake 30 minutes.
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Remove the lid and bake an additional 15–20 minutes until golden brown and crusty.
4. Cool and enjoy
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Remove from the pot and let the bread cool on a wire rack for at least 20 minutes before slicing.
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Enjoy with butter, jam, or as a sandwich base!
Tips for Perfect No-Knead Bread
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Use bread flour instead of all-purpose for chewier texture.
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For extra crusty bread, sprinkle water in the oven or cover with foil for a few minutes at the start.
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Add herbs, garlic, or cheese into the dough for a flavored loaf.
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No Dutch oven? Bake on a preheated baking stone or sheet, and put a pan of water in the oven to create steam.
If you want, I can also give a 5-step ultra-fast no-knead version that takes less than 2 hours for those times you want fresh bread today, not tomorrow.
Do you want me to do that?
