1325 minutes
An easy and rewarding no-knead bread recipe that yields a loaf with a crisp crust and tender crumb.
0 oz
teaspoons
Instant Yeast
teaspoons
0.25 fluid ounces
teaspoons
teaspoons
Rice Flour, for dusting
tablespoons
1. Combine Dry Ingredients and Water
Whisk together the bread flour, salt, and instant yeast in a large bowl. Add in warm water along with a dash of white vinegar or lemon juice and stir until a shaggy dough forms.
2. First Rise
Cover the bowl with a towel and let the dough rest at room temperature for 12 to 18 hours, until it doubles in size and is dotted with bubbles.
3. Shape the Dough
Dust the work surface with flour, then gently fold and shape the dough into a ball, ensuring a smooth and taut surface.
4. Second Rise
Place the dough into a lined bowl dusted with rice flour and let it rise until doubled in size, about 2 hours.
5. Preheat Oven and Bake
Preheat the oven to 500 degrees Fahrenheit with a rack in the lower-middle position. Flip the dough onto a baking sheet and cover it with an inverted bowl. Bake at 500 degrees for 25 minutes, then remove the bowl and reduce the temperature to 450 degrees, continuing to bake for another 15 to 25 minutes until golden brown.
6. Cool the Bread
Let the bread cool on a rack before slicing and serving.
Aim for an overnight ferment (12-18 hours) for complex flavors and a bubbly, doubled-in-size dough.
Baking in a preheated covered pot at high temperature (450°F, 232°C) traps steam and promotes oven spring and crust development.
Weigh your ingredients using a digital scale to ensure consistency and a perfectly hydrated dough.
Bake with the lid on initially, then remove the lid for the final portion to develop a deep crust. Typically, 20-25 minutes covered and 15-25 minutes uncovered.
Opt for high-quality bread flour for a chewier texture and better gluten development. Bread flour has a higher protein content which improves the bread's structure.
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