Skip the hours of waiting and complicated techniques with this revolutionary no-knead bread recipe that delivers bakery-quality results in just one hour. Using only four simple ingredients and a foolproof method, this bread develops a perfectly crispy crust and soft, airy interior without any traditional kneading or lengthy fermentation. The secret lies in high hydration and steam baking, which creates the ideal texture and flavor that rivals artisanal loaves from professional bakeries.
Ingredients
- Lukewarm water – 370ml / 12.5 fl oz / 1½ cups
- Active dry yeast – 10g / 0.35 oz / 1 tablespoon
- Bread flour (Type 650) – 500g / 17.6 oz / 4 cups
- Salt – 8g / 0.3 oz / 1 teaspoon
- Sesame seeds – for topping (optional)
Instructions
- Dissolve the yeast: In a large mixing bowl, combine lukewarm water and dry yeast. Whisk until yeast completely dissolves. No need to proof or activate separately.
- Mix the dough: Add bread flour and salt to the yeast mixture. Using a wooden spoon, mix until no dry flour remains. The dough will be sticky and rough-looking.
- Moisten if needed: If mixing becomes difficult, lightly wet your hands or the spoon to help incorporate all flour. Do not knead – just mix until combined.
- First rise: Cover the bowl with a damp cloth or plastic wrap. Let rest at room temperature (20-25°C / 68-77°F) until doubled in size, about 45-60 minutes.
- Shape the dough: Generously flour a work surface and your hands. Gently transfer the risen dough onto the floured surface. Fold the dough over itself 2-3 times to create surface tension, then shape into a rough ball.
- Second rest: Cover the shaped dough and let rest for 15 minutes while you preheat your pot.
- Preheat equipment: Place a heavy-bottomed pot with lid (cast iron, ceramic, or enamel) in the oven. Preheat to 220°C / 428°F for at least 30 minutes.
- Final shaping: Place dough on parchment paper. Fold once more so the smooth side faces up. Spray lightly with water and sprinkle with sesame seeds if using.
- Score and bake: Make 3-4 random cuts with kitchen scissors about 1cm deep. Carefully transfer the dough on parchment into the hot pot. Cover and bake for 30 minutes.
- Finish baking: Remove lid and continue baking for 20-25 minutes until golden brown and hollow-sounding when tapped.
- Cool properly: Remove from pot and cover warm bread with a clean towel until completely cooled to keep crust from becoming too hard.
Recipe Details
Prep Time: 10 minutes
Rise Time: 60 minutes
Bake Time: 50 minutes
Total Time: 2 hours
Servings: 8-10 slices
Nutrition (per slice)
Calories: 195 | Fat: 1g | Carbs: 40g | Protein: 7g | Fiber: 2g
Why This Recipe Works So Well
This no-knead method produces bread with exceptional texture and nutrition through simple science. The high water content creates steam during baking, which develops the crispy crust while keeping the interior moist. The minimal handling preserves the natural gluten structure that forms during the resting period, resulting in better texture than over-kneaded breads. Fresh homemade bread provides complex carbohydrates for sustained energy, B-vitamins from the flour, and beneficial compounds from the fermentation process. Without preservatives or additives found in commercial breads, this recipe offers cleaner nutrition while being more economical than store-bought artisan loaves. The quick method makes fresh bread accessible for busy schedules while delivering the satisfaction and health benefits of homemade baking.