Quick no-knead bread
Quick no-knead bread: just mix, wait and bake. A high-hydration dough that develops gluten on its own, with a crispy crust and fluffy crumb baked in a Dutch oven. The easiest bread for beginners — no messy hands.
Ingredients
- 400 g plain wheat flour (all-purpose)
- 300 g water at room temperature
- 4 g dry active yeast
- 8 g fine salt
Instructions
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Mix everything in a bowl
In a large bowl, combine the flour, dry yeast and salt. Add the water and stir with a spoon or spatula for 1-2 minutes, just until no dry flour remains. You will have a wet, sticky, shapeless mass: no kneading is required.
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Long undisturbed fermentation
Cover the bowl with cling film or a plate and leave to rest at room temperature (22-24 °C) for 2 to 3 hours, until the dough has doubled and the surface is covered in bubbles. Time does the work of kneading.
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Fold on the counter
Turn the dough onto a well-floured surface. With floured hands, stretch and fold the edges towards the centre 4-6 times to shape it into a tight ball. Do not overwork it.
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Short rest and preheating the pot
Transfer the ball to a sheet of parchment paper seam-side down and cover it. While it rests for 20-30 minutes, preheat the oven to 240 °C with a Dutch oven (casserole with lid) inside so it heats up thoroughly.
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Score and bake covered
Score the surface with a sharp knife, about 1 cm deep. Lift the bread using the parchment and lower it into the hot Dutch oven. Cover and bake for 30 minutes at 240 °C: the lid traps steam from the dough itself and creates the crust.
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Uncover and brown
Remove the lid and bake for a further 12-15 minutes until the crust is deeply golden and crisp. The internal temperature should be around 96-98 °C.
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Cool before slicing
Transfer the bread to a wire rack and wait at least 40 minutes before slicing. The crumb continues to set as it cools; cutting it hot leaves it gummy.
Frequently asked questions
Really, no kneading at all?
That is correct. The high hydration (75%) and long fermentation develop gluten on their own, without kneading. You only do a brief folding step to shape the dough. It is the easiest method to start making bread.
Do I need a Dutch oven or casserole to bake it?
It is highly recommended: the lid traps the steam produced by the dough itself and creates a crispy crust without adding water to the oven. If you do not have one, bake on a tray at 230 °C with a container of water inside to generate steam.
Can I leave the dough to ferment overnight?
Yes. For more flavour, mix the dough with half the yeast (2 g) and leave it in the fridge for 12 to 18 hours. This is the slow-fermentation no-knead version, with a deeper aroma. Take it out 1 hour before shaping.
Why is the dough so sticky?
That is normal and correct for this method: the dough contains a lot of water. Do not add more flour to the mix; only flour your hands and the counter when folding and shaping.
How do I keep no-knead bread fresh?
Once cool, store in a cloth or paper bag at room temperature and it stays crispy for 2-3 days. For longer storage, freeze in slices for up to 3 months and toast directly from frozen.
Can I use this method with sourdough starter instead of yeast?
Yes. Replace the yeast with 100 g of active sourdough starter and extend the fermentation time. If you want the full natural fermentation method, follow the sourdough bread recipe in the cluster.
