No-knead bread

The first time I managed to make a no-knead bread that I actually liked was after many attempts. I had years where anything I tried with dough turned into either a heavy, wet mess or simply didn't rise at all. With this recipe, I had good results at home for the first time, without unnecessary headaches. There’s no need for complicated techniques or special utensils. The bread comes out fluffy inside, with a crunchy crust, and is suitable for everyday meals.

Quick Info

Total time: about 14 hours (including overnight rising)
Actual preparation time: 30 minutes
Baking time: 1-2 hours (depending on the oven)
Servings: one large loaf
Difficulty: easy
Recipe type: homemade bread, no-knead, suitable for any meal

Ingredients

500 g all-purpose flour
25 g fresh yeast
250 ml lukewarm water
3 teaspoons sugar
2-3 teaspoons olive oil
1 teaspoon salt (or to taste)

Preparation method

1. Place the yeast in a large bowl. Mash it with the 3 teaspoons of sugar until it becomes liquid.
2. Pour 100 ml of lukewarm water over the yeast and mix. Let it rise for 10-15 minutes.
3. In the meantime, sift the flour into a larger bowl. Sprinkle the salt and make a well in the center.
4. When the yeast is activated, pour it into the center of the flour along with the remaining 150 ml of lukewarm water.
5. Gently mix with a spoon or by hand, just enough to incorporate the flour. No intense kneading is needed.
6. Add the 2-3 teaspoons of olive oil and mix just until you have a cohesive dough.
7. Sprinkle a little flour over the dough, cover the bowl with a kitchen towel, and place it in the fridge. Let it rise overnight, about 12 hours.
8. The next day, take the dough out and knead it lightly on a floured surface, just enough to prevent sticking.
9. Shape it into a round loaf and place it in a higher-walled pot (I use one preheated in the hot oven), lined with parchment paper.
10. Cover the pot and place it in the already preheated oven.
11. After 25-30 minutes, remove the lid and leave the bread in the oven until it browns nicely on top. Baking time can vary significantly. In my oven, the bread took about 2 hours to be well done, but 35-40 minutes might be enough, depending on the oven.
12. Remove the bread and let it cool on a rack. If you can't wait, you can taste it warm.

Why I make this recipe often

For me, this recipe is a simple solution for homemade bread when I don’t want to knead a lot or monitor the dough every hour. The crumb is fluffy, the crust is crunchy, and it doesn’t require complicated techniques. Simple ingredients, good results every time if you follow the steps.

Tips and variations

Tips

If you want an even airier crumb, let the dough rise as long as possible, even up to 16 hours if you have the time.
If you feel the dough is too sticky after rising, don’t add too much flour, just enough to work with it.
While baking, watch the crust. If it browns too quickly, you can lower the temperature or cover the pot again for a few minutes.

Substitutions

Dry yeast: you can use 7 g of dry yeast instead of fresh, but I only used the fresh version.
Flour: only all-purpose flour, I haven’t tried other types in this recipe.

Variations

You can sprinkle sesame or poppy seeds on top before baking.
You can add a little chopped rosemary if you want a flavorful note, but the basic bread is very good plain.

Serving ideas

It goes well with simple butter, cheeses, or as a base for sandwiches. It also works for bruschetta if you’re a fan.

Frequently asked questions

1. Why did my dough turn out too sticky after rising?
The dough should be soft, but if it’s too sticky, just add a spoon or two of flour when shaping it, no more.

2. How far in advance can I prepare the dough?
It’s best to leave it in the fridge overnight, between 10 and 16 hours. You can prepare it in the evening and bake it the next morning.

3. If I don’t have a covered pot, how do I bake the bread?
You can use a ceramic dish, a glass baking dish, or even a deep tray. Cover with aluminum foil during the first part of baking.

4. What do I do if the bread doesn’t rise?
Check that the yeast is fresh. If you respected the cold rising time, it should rise quite a bit anyway.

5. Why does the bread have a wet crumb?
Baking time can differ. If you see that the crumb is wet or sticky, leave it in the oven longer and possibly lower the temperature towards the end.

Nutritional values

Estimate for a thick slice (out of 12 slices, from one large loaf):
Calories: approximately 120 kcal
Carbohydrates: 24 g
Protein: 3.5 g
Fats: 1 g
Values are approximate and vary depending on the size of the slices and the exact ingredients used.

Storage and reheating

The bread keeps well at room temperature, in a paper bag or a cloth, for 1-2 days. If you want to keep it longer, slice it and put it in the freezer. To reheat, put the slices in the oven or toaster for a few minutes.

No-knead bread is a simple choice for anyone who wants to make something better at home than supermarket products, without much effort. The crust remains crunchy, and the crumb is soft and keeps well.

We put the yeast in a bowl and mash it with the 3 teaspoons of sugar until it liquefies, then we add 100 ml of warm water and let it rise for about 10-15 minutes. Meanwhile, we sift the flour and sprinkle the salt. We make a well in the middle where we add the yeast and the remaining water (150 ml), which should also be warm. We gently mix until all the flour is incorporated and knead the obtained dough lightly, using 2-3 teaspoons of olive oil to homogenize everything. Then we sprinkle a little flour over the dough, cover the bowl with a kitchen towel, and keep it in a cool place until the next day. I kept it cool for about 12 hours. After that, I kneaded the dough with a little flour to prevent it from sticking. I shaped it into a round form and placed it in a preheated oven dish lined with parchment paper. We then cover the dish and put it back in the oven. After 25-30 minutes, we remove the lid and let the bread bake until it turns a nice golden brown. The crust, as I mentioned in the introduction, remains crispy, while the crumb is wonderfully fluffy! I couldn't wait for it to cool down! The baking time varies depending on each oven. While 35 minutes was sufficient for Dia, I needed about 2 hours for it to be well baked. :) Dia used 400 ml of water for the 500 g of flour, but I limited myself to 250 ml. It seemed too much to me.

 Ingredients: 500 g white wheat flour, 25 g yeast, 250 ml warm water, 3 teaspoons of sugar, 2-3 teaspoons of olive oil, salt to taste (I believe one teaspoon is sufficient)

 Tags:  no-knead bread