No-knead bread

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Bread that makes itself. The easiest way to bake bread.

Prep 10 min
Cook 45 min
Total 55 min
Servings 8 servings

Ingredients

Instructions

  1. Mix all the ingredients in a bowl to a sticky dough.

  2. Cover the bowl with plastic wrap and leave it somewhere warm on the kitchen counter for 12 to 18 hours.

  3. Sprinkle flour on a baking paper and pour the dough over, folding the dough a few times towards the middle.

  4. Cover with a towel and leave the dough to rise for another 2 hours.

  5. Set the oven to 250 °C.

  6. When there are 35 minutes of rising time left, place the cast iron pot in the oven.

  7. Take out the pot and lift the dough into it.

  8. Put the lid on and let the bread bake for 30 minutes at 250 °C.

  9. Remove the lid and turn down the heat to 200 °C and bake the bread for approx. 15 minutes.

Notes

Tips: Let the dough rise long and slow, 12 to 18 hours at room temperature or overnight in the fridge. A cast iron pot with a lid is the key to the crisp crust.

Storage: Keeps for 2 to 3 days in an airtight container or bread bag. Freeze sliced once fully cooled.

FAQ: The steam trapped under the lid for the first 20 minutes creates the crisp, golden crust. Remove the lid for the last half hour for extra colour.

Nutrition per serving

Calories
271 kcal
Carbohydrates
57 g
Protein
8 g
Fat
1 g
Saturated fat
0 g
Polyunsaturated fat
0 g
Monounsaturated fat
0 g
Cholesterol
0 mg
Sodium
292 mg
Potassium
133 mg
Fiber
5 g
Sugar
1 g

Nutrition values are estimates.

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