Easy 3-Ingredient No-Knead Italian Bread: A Foolproof Recipe

I discovered this amazing no-knead bread technique years ago, and it revolutionized my home baking. This method, inspired by traditional Italian bread-making, produces a crusty, artisanal-style loaf with minimal effort. The long fermentation develops complex flavors that rival any bakery bread.

Ingredients

Main Components

• 3 cups (420g) all-purpose flour, plus extra for dusting
• 1¼ cups (300g) lukewarm water (80-100°F/27-37°C)
• 2 teaspoons (8g) kosher salt
• 1 teaspoon (3.5g) active dry yeast

Instructions

1. Initial Dough Preparation

1. In a large mixing bowl, combine:

• Lukewarm water
• Kosher salt
• Active dry yeast

1. Stir until dissolved
2. Add flour all at once
3. Mix with wooden spoon until shaggy dough forms
4. Dough should be very sticky

2. First Rise (Bulk Fermentation)

1. Cover bowl with:

• Plastic wrap or
• Large plate

1. Let rise at room temperature (68-72°F/20-22°C)
2. Ferment for 6-8 hours
3. Dough should double in size

3. Preparing for Baking

1. Preheat oven to 450°F (230°C)
2. Place Dutch oven with lid inside
3. Heat for 15 minutes minimum
4. While oven heats, perform stretch and fold:

• Pull each side of dough
• Fold over center
• Rotate bowl 90 degrees
• Repeat 4 times total

4. Baking Process

1. First Bake (Covered):

• Remove hot Dutch oven
• Dust bottom with flour
• Transfer dough carefully
• Score top with scissors
• Cover with lid
• Bake 30-35 minutes at 450°F

1. Second Bake (Uncovered):

• Remove lid
• Reduce temperature to 400°F (200°C)
• Bake 10 minutes more
• Look for golden-brown crust
• Listen for hollow sound when tapped

5. Cooling and Storage

1. Remove bread carefully
2. Place on wire rack
3. Cool minimum 45 minutes
4. Slice only when completely cooled

Recipe Notes

• Use room temperature water if kitchen is warm
• Sticky dough is crucial for open crumb
• Don’t skip the preheating step
• Score deeper rather than shallow

Storage Instructions

• Room temperature: 2-3 days in paper bag
• Freezer: Up to 3 months well-wrapped
• Refresh in 350°F oven for 5-10 minutes

Nutritional Information

Per slice (12 slices per loaf):

• Calories: 120
• Protein: 4g
• Carbohydrates: 25g
• Fiber: 1g
• Fat: 0.5g
• Sodium: 390mg
• Iron: 1.5mg

Time Requirements

• Prep Time: 10 minutes
• Rise Time: 6-8 hours
• Bake Time: 40-45 minutes
• Total Time: 7-9 hours
• Yield: 1 large loaf

Troubleshooting Tips

If Dough Is Too Wet

• Add flour 1 tablespoon at a time
• Dust surface generously when handling

If Dough Is Too Dry

• Add water 1 tablespoon at a time
• Look for sticky, shaggy consistency

If Crust Is Too Pale

• Increase final baking time
• Ensure oven is fully preheated

Pro Tips

1. Use filtered water for best fermentation
2. Keep dough away from drafts while rising
3. Handle dough gently to preserve air bubbles
4. Preheat Dutch oven thoroughly
5. Let cool completely before cutting

This bread recipe is perfect for:

• Beginning bakers
• Busy schedules
• Weekend baking
• Special occasions
• Daily bread needs

The beauty of this recipe lies in its simplicity and flexibility. With just three ingredients and minimal hands-on time, you can create a professional-quality loaf that will impress family and friends.