A simple homemade bread with a crispy golden crust and a soft, airy center — no kneading machine and no hard work required!

Ingredients

  • 3 cups (375 g) all-purpose flour or bread flour
  • 1½ tsp salt
  • ½ tsp instant yeast
  • 1½ cups (360 ml) lukewarm water
  • 1 tsp sugar (optional)
  • 1 tbsp olive oil (optional)

Instructions

Step 1: Mix the dry ingredients

Take a large mixing bowl and add the flour, salt, instant yeast, and sugar if using. Stir everything together until evenly combined. Make sure the yeast and salt are distributed throughout the flour.

Step 2: Add the water

Pour in the lukewarm water and mix with a wooden spoon until a sticky, shaggy dough forms. Add the olive oil if you prefer a slightly softer texture. The dough will look rough and messy, which is completely normal. There is no need to knead it.

Step 3: Let the dough rise

Cover the bowl with plastic wrap or a clean kitchen towel. Leave it at room temperature for 8–12 hours, or overnight, until the dough has doubled in size and looks bubbly. A longer rise helps develop the bread’s flavor and texture.

Step 4: Shape the dough

Lightly flour your work surface and gently transfer the dough onto it. Sprinkle a little flour over the top, then fold the edges inward a few times to create a loose ball. Avoid pressing or handling it too much, as you want to keep the air bubbles inside.

Step 5: Rest before baking

Place the dough on a piece of baking paper and cover it loosely. Let it rest for another 30–45 minutes while the oven preheats.

Step 6: Preheat the oven

Preheat your oven to 230°C (450°F). If using a heavy oven-safe Dutch oven with a lid, place it inside the oven while it heats for about 30 minutes. The hot pot helps create a wonderfully crispy crust.

Step 7: Bake the bread

Carefully transfer the dough, along with the baking paper, into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes, until the crust turns deep golden brown.

No Dutch oven? Place the dough on a preheated baking tray and bake at 230°C (450°F) for approximately 35–45 minutes. The crust may be slightly different, but the bread will still be delicious.

Step 8: Cool and slice

Remove the bread from the oven and place it on a wire rack. Let it cool for at least 45–60 minutes before slicing. This allows the inside to finish setting and prevents a gummy texture.

✨ Tips for Perfect No-Knead Bread

  • Use lukewarm, not hot, water: Very hot water can damage the yeast.
  • Keep the dough sticky: Adding too much extra flour can make the bread dense.
  • Be patient: The long resting time develops flavor without kneading.
  • Wait before slicing: Cutting the bread while it’s piping hot can make the inside gummy.
  • Store properly: Keep the cooled bread in a paper bag or bread box for the best crust; refrigerating it can make it stale faster.