Here’s a classic no-knead bread recipe — super easy and perfect for a crusty, bakery-style loaf without the effort of kneading:
🧾 Ingredients (1 loaf)
- 3 cups all-purpose flour (or bread flour)
- ½ tsp instant yeast (or active dry yeast)
- 1 ½ tsp salt
- 1 ½ cups warm water (about 110°F / 43°C)
🍞 Instructions
- Mix the dough:
- In a large bowl, combine flour, yeast, and salt.
- Add warm water and stir until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap or a towel.
- First rise:
- Let dough sit at room temperature for 12–18 hours (overnight works best).
- It should double in size and be bubbly.
- Shape the dough:
- Lightly flour your work surface.
- Gently fold the dough over itself a couple of times and shape into a ball.
- Place the dough on a piece of parchment paper and let rest 30–60 minutes while you preheat the oven.
- Preheat the oven:
- Place a Dutch oven or oven-safe pot with a lid in the oven and preheat to 450°F (230°C).
- Bake:
- Carefully place the dough (with parchment) into the hot pot and cover.
- Bake 30 minutes covered, then 15–20 minutes uncovered until golden brown and crusty.
- Cool and serve:
- Remove from the pot and let cool on a wire rack for at least 30 minutes before slicing.
💡 Tips:
- The dough is meant to be wet — don’t add too much flour.
- You can add herbs, garlic, or cheese for flavor.
- Store leftover bread in a paper bag to keep the crust crisp.
If you want, I can also give a quick 4-hour no-knead bread version that doesn’t need an overnight rise — still soft inside and crusty outside.
Do you want me to share that version?
