No-Knead Bread – Crispy Crust, Soft Inside
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the yeast mixture
Pour 1 cup (220 ml) of water into a large mixing bowl. Add ¾ tsp (3g) of fresh yeast or ½ tsp (2g) of dry yeast. Optionally, add 1 tsp (4g) of sugar. Mix well with a wooden spoon until the yeast and sugar are dissolved.
Combine dry ingredients with wet ingredients
Add 1 ½ cups (220g) of bread flour and ¾ cup (100g) of spelt flour to the bowl. Sprinkle 1 tsp (6g) of salt over the flour. Mix with a wooden spoon until there is no more dry flour and a shaggy dough forms. No need to at this stage.
First rest
Cover the bowl with a lid and let the dough rest for .
Stretch and fold the dough
Wet your hand slightly. Stretch one side of the dough upwards and fold it towards the center. Repeat this process for all four sides of the dough. Then, lift the entire dough and slap it back into the bowl. Repeat this 'lift and slap' technique several times until the dough becomes smoother and more elastic.
Second rest
Cover the bowl again and let the dough rest for another .
Proof the dough
Let the dough proof for , or until it doubles in size.
Divide and shape the dough
Sprinkle flour generously on a clean work surface. Gently scrape the proofed dough out of the bowl onto the floured surface. Fold the dough into a rectangular shape to make it easier to cut. Cut the dough into 3 equal parts. Take one piece, flatten it slightly, then fold each piece into a ball, sealing the edges by pinching them together. Rub the dough ball against the work surface to create tension and seal the bottom. Set aside and repeat for the remaining pieces. Let the shaped dough balls rest for .
Form the loaves
Take one dough ball and flatten it gently into an oval shape. Roll the dough from one end, pressing down with your fingers to create a tight roll. Seal the edge by pinching it firmly along the length of the loaf. Repeat for the other two dough balls.
Final rise
Place the shaped loaves seam-down on a baking tray lined with parchment paper. Cover the tray with a clean kitchen towel and let the loaves rise for .
Prepare for baking
Lightly sprinkle flour over the risen breads using a small sieve. Gently smooth the flour with your hand. top of each bread with a sharp blade or knife to allow for expansion during baking. Sprinkle a little water around the breads on the tray. Cover the baking tray with another tray of the same size to create a steamy environment.
Bake the bread
Preheat your oven to 450°F (approximately 230°C) (230°C (approximately 445°F)). Bake the covered breads for . After , carefully remove the top tray. the oven temperature to 390°F (approximately 200°C) (200°C (approximately 390°F)) and bake for 10 more minutes, or until the crust is golden brown and crispy.
Serve and enjoy
Remove the freshly baked breads from the oven. Listen to the 'singing' of the bread as it cools, indicating a perfect crust. Tap the bottom of a loaf; a hollow sound means it's perfectly baked. Slice and serve with butter or your favorite spread.
Before You Cook
Helpful details before you startPlan Ahead
Complete this step earlier to save time later.
- View Step 3First rest30 minutes
Cover the bowl with a lid and let the dough rest for 30 minutes.
- View Step 5Second rest30 minutes
Cover the bowl again and let the dough rest for another 30 minutes.
- View Step 6Proof the dough2 hours
Let the dough proof for 2 hours, or until it doubles in size.
Variations
Simple ways to adapt this recipe.
- Experiment with different types of flour
Such as whole wheat or rye, for varied flavors and textures.
- Add herbs like rosemary or thymeCustomise
Or spices like garlic powder, to the dough for an aromatic twist.
- Incorporate seeds such as sesame
Poppy, or sunflower seeds for added crunch and nutrition.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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