Easy No-Knead Bread – Fluffy & Crusty

Step 1: Combine Wet Ingredients

Pour 1 cup (220 ml) of water into a large bowl. Crumble ¾ tsp (3g) of fresh yeast (or ½ tsp (2g) of dry yeast) into the water. Mix well with a wooden spoon until the yeast is dissolved.

Step 2: Add Dry Ingredients

Add 2 ½ cups (320 g) of bread flour and 1 tsp (6g) of salt to the bowl. Mix with the wooden spoon until there is no dry flour left and a shaggy dough forms. No need for traditional kneading. Scrape any dough from the spoon with a spatula.

Step 3: First Dough Rest

Cover the bowl and let the dough rest at room temperature for 30 minutes.

Step 4: First Stretch and Fold

After 30 minutes, wet your hand and gently stretch each of the four sides of the dough, folding it towards the center. Lift the dough and slap it back into the bowl several times to develop gluten. This technique is called 'lift and slap'.

Step 5: Second Dough Rest

Cover the bowl again and let the dough rest for another 30 minutes.

Step 6: Second Stretch and Fold

Repeat the stretching, folding, lifting, and slapping technique from step 4. The dough should be more elastic now.

Step 7: Final Dough Rise

Cover the bowl and let the dough rise at room temperature until it has doubled in size, which usually takes about 2 hours.

Step 8: Shape the Dough

Lightly sprinkle flour on a clean work surface. Gently scrape the risen dough onto the floured surface. Fold the dough in half. Gently stretch the dough to form a long strip, being careful not to deflate the air bubbles (bubbles are a great sign!).

Step 9: Roll and Seal

Starting from one end, gently roll the dough, bringing in the sides with each roll to create a tight cylinder. This process helps create a good structure and is full of bubbles. Seal the seam and the sides to form a neat loaf. Fold the loaf in half and gently shape it into a round.

Step 10: Second Proofing

Place the shaped dough on parchment paper inside a deep pot (suitable for baking). Cover the pot with a towel and let the dough rise for 1 hour.

Step 11: Prepare for Baking

Lightly sprinkle flour over the top of the risen bread. Gently smooth the flour with your hand. Score the top of the bread with a sharp blade or knife in a cross pattern. Sprinkle a little water on the sides of the pot (avoiding direct contact with the bread). Cover the pot with a lid or another oven-safe pan.

Step 12: Initial Bake

Bake the covered bread in a preheated oven at 450°F (≈230°C) (approximately 230°C) (230°C (≈445°F) (approximately 445°F)) for 20 minutes.

Step 13: Final Bake

Carefully remove the lid from the pot. Reduce the oven temperature to 390°F (≈200°C) (approximately 200°C) (200°C (≈390°F) (approximately 390°F)) and bake for an additional 10 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Step 14: Cool the Bread

Carefully take the bread out of the pot and allow it to cool completely on a wire rack before slicing. The aroma will be spectacular!

Step 15: Serve

Slice the bread and serve it with butter. Enjoy the fluffy and soft crumb!

• Use a wet hand when stretching and folding the dough to prevent sticking.

• The 'lift and slap' technique helps develop gluten without traditional kneading.

• Be gentle when shaping the dough to preserve the air bubbles.

• A hollow sound when tapping the bottom of the baked bread indicates it's perfectly done.