Discover the secret to making bakery-quality crusty bread with just 4 ingredients and minimal effort! This traditional European no-knead method lets time do all the work while you sleep. The long, cold fermentation creates incredible flavor and a perfectly crispy crust that rivals any artisan bakery. Simply mix before bed, bake in the morning, and enjoy fresh homemade bread without the fuss.
Ingredients
- 375ml / 12.7 fl oz / 1⅔ cups lukewarm water
- 7g / 2¼ tsp active dry yeast
- 500g / 17.6 oz / 4 cups bread flour (type 650 or strong bread flour)
- 10g / 1 tbsp salt
Instructions
- Mix the wet ingredients: In a large bowl, add lukewarm water and dry yeast. Instead of whisking, gently shake the bowl to dissolve the yeast completely.
- Add dry ingredients: Add bread flour and salt to the yeast mixture. Using the handle end of a wooden spoon, mix until a shaggy dough forms with no dry flour remaining. The dough will be sticky and rough-looking.
- First fermentation: Cover bowl tightly with plastic wrap or lid. Place in refrigerator for 12 hours (or up to 24 hours). The cold fermentation develops complex flavors and creates the signature crusty texture.
- Shape the dough: Remove from fridge. Generously flour the dough surface. With floured hands, gently scrape edges and fold dough over itself without punching down. Shape into a rough ball by bringing edges together.
- Second rise: Place shaped dough seam-side down in a banneton, bread basket, or fine-mesh strainer lined with floured cloth. Cover and let rise at room temperature for 30 minutes.
- Prepare for baking: Preheat oven to 210°C / 410°F. Place an empty bowl on the bottom oven rack. Carefully turn dough onto parchment-lined baking sheet, seam-side up.
- Score and bake: Using a sharp knife or razor blade, make one deep slash along the length of the loaf. Pour boiling water into the bowl on bottom rack for steam. Bake 25-30 minutes until deep golden brown and hollow-sounding when tapped.
Time & Servings
- Active Time: 15 minutes
- Fermentation Time: 12 hours
- Rising Time: 30 minutes
- Baking Time: 25-30 minutes
- Total Time: 13 hours (mostly hands-off)
- Yield: 1 large loaf (8-10 servings)
Nutrition Information (per slice)
- Calories: 180
- Carbs: 37g
- Protein: 6g
- Fat: 1g
- Fiber: 2g
- Sodium: 290mg
Why This Recipe Works
This no-knead bread method revolutionizes home baking by using time instead of physical effort to develop gluten structure. The extended cold fermentation breaks down starches into sugars, creating complex flavors while the slow yeast activity produces the characteristic open crumb structure. The high hydration creates steam during baking, resulting in the coveted crispy crust. This technique mimics traditional European bakery methods where doughs ferment slowly overnight, concentrating flavors and improving digestibility. The minimal handling preserves the delicate gluten network formed during fermentation, while the steam creates the perfect environment for maximum oven spring and crust development. Rich in complex carbohydrates and naturally fermented for better nutrient absorption, this bread provides sustained energy and is easier to digest than quick-rise commercial breads.