No-Knead Everyday Bread

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No-Knead Everyday Bread (No Eggs, No Butter!)

Ingredients

  • 500 g all-purpose flour (about 4 cups)
  • 1 ½ tsp salt
  • 1 tsp sugar (helps activate yeast)
  • 1 tsp instant yeast (or 7 g active dry yeast)
  • 350 ml warm water (1 ½ cups), not hot

Instructions

1. Mix the dough (no kneading!)

  1. In a large bowl, combine:
    • Flour
    • Salt
    • Sugar
    • Yeast
  2. Pour in the warm water.
  3. Stir with a spoon until a slightly sticky dough forms.
    • It will look messy — this is perfect!

2. Let it rise

  1. Cover the bowl with plastic wrap or a towel.
  2. Let it rise for 1–2 hours in a warm spot until doubled in size.

3. Shape (still no kneading)

  1. Once risen, flour your hands and the surface lightly.
  2. Gently scrape the dough out onto the surface.
  3. Fold the dough over itself 2–3 times to shape it into a rough ball or oval.
    • No kneading — just fold!

4. Second rise

  1. Transfer dough onto parchment paper.
  2. Cover and let rest for 20–30 minutes while the oven preheats.

5. Preheat the oven

  • Preheat to 230°C / 450°F.
  • Place a Dutch oven (or heavy pot with lid) inside to heat up.
    • If you don’t have one, I’ll give alternatives below.

6. Bake

Using Dutch oven (best method)

  1. Carefully remove the hot pot from the oven.
  2. Lift the dough with parchment paper and place it inside.
  3. Cover with lid and bake 30 minutes.
  4. Remove the lid and bake another 10–15 minutes until deep golden and crisp.

Without a Dutch oven

  • Place dough on a baking tray.
  • Add a small oven-safe bowl of water on the bottom rack (for steam).
  • Bake 30–35 minutes until golden.

7. Cool

Let the bread cool on a rack for at least 20–30 minutes before slicing.
This gives the crumb time to set and prevents gummy texture.

Tips for Perfect No-Knead Bread

  • If dough is too sticky → add 1–2 tbsp flour.
  • If dough is too dry → add 1–2 tbsp water.
  • For extra flavor: add herbs, garlic powder, or seeds.

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