How to Make No-Knead Bread at Home | Beginner-Friendly Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

active dry yeast

🥗Healthier: instant yeast

💰Cheaper: fresh yeast

Instant yeast is easier to use and store.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthy.

cornmeal

🥗Healthier: semolina

💰Cheaper: flour

Semolina adds texture and is often less expensive.

Combine 100 g of all-purpose flour and 400 g of bread flour in a bowl.

Add 15 g of sea salt and whisk.

Add 1 g of active dry yeast and whisk again.

Pour in 325 g of water and mix until it just comes together.

Remove from the container and knead for 2 or 3 minutes until it forms a large mass.

Place it back in the bowl and cover.

Let it firm at room temperature for 24 hours.

Turn it out and gently form it into a rectangle.

Fold it over itself to build structure by grabbing each corner and folding it into the center.

Flip it over and cup your hands to gently tuck the sides and pull to create surface tension.

Rest for 15 minutes.

After resting, repeat the folding process a little tighter.

Lightly flour and place into a bowl or basket seam side up, pinching the seam closed.

Cover and let rest for about an hour.

Turn it out onto a piece of parchment and score the dough.

Launch it onto your baking steel or stone and add a few ice cubes for steam.

Bake at 450°F (232°C) for 20 minutes.

After 20 minutes, open the oven and place the loaf on the baking steel bracelets and bake for another 20 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens