Absolutely! A no-knead bread is amazing because it’s simple, rustic, and requires very little hands-on effort. Here’s a reliable recipe:
Ingredients:
- 3 cups all-purpose flour (or bread flour)
- 1/4 tsp instant yeast
- 1 1/4 tsp salt
- 1 1/2 cups warm water (about 110°F / 43°C)
Instructions:
- Mix ingredients:
In a large bowl, combine the flour, yeast, and salt. Add the water and stir with a spoon until it forms a sticky, shaggy dough. Don’t worry if it looks rough—that’s perfect. - First rise:
Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12–18 hours. The dough should double in size and have lots of bubbles. - Shape the dough:
Generously flour a clean surface. Scrape the dough onto it and fold it over itself a couple of times to form a rough ball. No kneading required! - Second rise:
Place the dough on a piece of parchment paper, cover with a towel, and let it rise for 1–2 hours until slightly puffed. - Preheat the oven:
Place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. - Bake:
Carefully remove the hot pot from the oven. Lift the dough with the parchment paper and place it in the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until the crust is golden brown. - Cool:
Transfer the bread to a wire rack and let it cool completely before slicing.
✅ Tips:
- You can add herbs, garlic, or olives to the dough for extra flavor.
- Use bread flour for a chewier texture.
- Don’t skip the long first rise—it’s what develops the flavor and texture without kneading.
If you want, I can also give a quick version that only takes a few hours instead of overnight. Do you want me to do that?
