The Easiest No-Knead Bread Recipe (The Secret is Kneading!)
There's nothing more satisfying than pulling a perfect loaf of artisan bread from your oven. The crackling crust, the soft, open crumb, the incredible aroma it's a feeling of pure accomplishment. And what if I told you that you could achieve this with a recipe so simple, it almost feels like cheating?
This is my go-to no-knead bread recipe. It's perfect for beginners, but the flavor is so complex, even experienced bakers will be impressed. The secret? A tiny bit of kneading and a long, 24-hour fermentation that does all the hard work for you.
Ready to make the best bread of your life? Let's get started.
Why This Recipe Works
This isn't just another no-knead recipe. Here's what makes it special:
The Secret Knead: A quick 2-3 minute knead at the beginning ensures there are no dry clumps of flour, leading to a more consistent crumb.
24-Hour Fermentation: While most no-knead recipes call for 12-18 hours, pushing it to 24 hours develops a deeper, more complex flavor that mimics a sourdough starter.
The Flour Blend: Using a mix of bread flour and all-purpose flour gives you the best of both worlds: the strong structure of bread flour and the soft tenderness of all-purpose.
The Baking Steel Method: Baking directly on a preheated Baking Steel with a bit of steam creates an incredible oven spring and a crispy, crackling crust that's impossible to get with a regular baking sheet.
The Easiest No-Knead Bread Recipe
Yields: 1 loaf
Prep time: 10 minutes
Rest time: 24 hours
Cook time: 40-45 minutes
Ingredients
- 400 grams organic bread flour
- 100 grams organic all-purpose flour
- 15 grams fine sea salt
- 1 gram instant yeast
- 325 grams water (around 80°F)
Equipment
- Baking Steel Original
- Baking Steel Dough Container (or large bowl)
- Bread basket or bowl for proofing
- Bench scraper
- Scoring lame or sharp knife
Instructions
Day 1: The Mix (2 minutes)
1. Combine Dry Ingredients: In your Baking Steel Dough Container or a large bowl, add the bread flour and all-purpose flour. Add the salt and whisk to combine. Then, add the yeast and whisk again. This ensures the salt doesn't kill the yeast.
2. Add Water: Pour in the water and mix with your hands until a shaggy dough forms. There should be no dry spots.
3. The Secret Knead: Remove the dough from the container and knead on a lightly floured surface for 2-3 minutes. This isn't about developing gluten; it's just to make sure there are no dry clumps of flour.
4. Bulk Fermentation: Place the dough back in the container, cover, and let it rest at room temperature for 24 hours. You'll see bubbles forming, and the dough will more than double in size.
Day 2: Shape and Bake
1. First Shape: After 24 hours, lightly flour your work surface and gently remove the dough from the container. It will be sticky and full of air. Form the dough into a rectangle, then fold it over in half. Take each of the four corners and lightly press them into the center. Flip the dough so the seam side is down. Cup your hands around the dough and gently pull it towards you to create tension and form a tight ball. Let it rest for 15 minutes.
first shape of the loaf, folding corners. into center of dough
2. Final Shape: Repeat the tightening process one more time. Gently rotate the ball, cupping your hands and sliding them underneath to create a tight, round shape.
last shape of the dough before the final proof (GROW)
3. Final Proof (The GROW Method): Place the dough seam-side up in a well-floured bread basket or a bowl lined with a floured tea towel. Let it rest for 1-2 hours. This is the crucial GROW phase:
dough is placed seem side up for final proof
The GROW Method
G - Gas: The yeast is refilling the dough with CO₂ after shaping, creating the air pockets that will become your beautiful crumb.
R - Relax: The gluten, which was tightened during shaping, is now relaxing, allowing the dough to expand evenly.
O - Open: The crumb structure is opening up, ensuring a light, airy interior instead of a dense, gummy one.
W - Window: The surface of the dough is becoming dry and taut, creating the perfect "window" for scoring.
This phase is crucial for achieving great oven spring and a consistent bake. Don't rush it!
4. Preheat: While the dough is in its final proof, place your Baking Steel on a rack in the middle of your oven and preheat at 450°F on convection for at least 45 minutes.
5. Score and Launch: Gently flip your dough out of the basket and onto a lightly floured pizza peel. Make one decisive score across the top of the loaf with a lame or sharp knife, about 1/2 inch deep. Launch the dough onto your preheated Baking Steel.
scoring the bread, using a serrated knife was not ideal. a lame is a better option.
6. Add Steam: Carefully toss a few ice cubes onto the floor of your oven (not on the Steel!) and quickly close the oven door. This creates a burst of steam that helps the bread achieve maximum oven spring.
7. Bake: Bake for 20 minutes. Then, open the oven to release the steam and reduce temperature to 400F continue baking for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F.
8. Cool: Let the bread cool on a wire rack for at least an hour before slicing. This is the hardest part, but it's essential for the crumb to set properly.
The Final Touch
There's only one thing left to do: slice a thick piece, slather it with some good room-temperature butter, and share it with someone you love. That's what this is all about.
Frequently Asked Questions
Why do you use a mix of bread flour and all-purpose flour?
Bread flour provides the strong gluten structure needed for a good rise, while the all-purpose flour adds a micro-layer of softness to the crumb, creating the perfect texture.
Why bake at 450°F?
This temperature is the sweet spot for no-knead bread. It's hot enough to create a powerful oven spring and a crispy crust, but not so hot that the crust burns before the inside is fully cooked.
Why use convection?
A convection oven has a fan that circulates hot air, ensuring the bread bakes evenly and develops a beautiful, uniform crust. I always recommend using it if you have it.
Can I use a different type of yeast?
Yes, but you may need to adjust the amount. If using active dry yeast, you might need slightly more (1.25 grams) and should bloom it in the water first.
How do I know when the final proof is done?
You can do the "poke test." Lightly flour your finger and gently press it into the dough. If the indentation springs back slowly, it's ready. If it springs back immediately, it needs more time. If it doesn't spring back at all, it may be over-proofed.
What is the GROW Method?
GROW is a method for understanding the final proof phase: Gas (yeast refills CO₂), Relax (gluten relaxes after shaping), Open (crumb structure opens evenly), and Window (surface becomes score-ready). This phase is crucial for achieving great oven spring and consistent bake.
Can I skip the 2-3 minute knead?
While this is called a no-knead recipe, the secret is actually kneading for 2-3 minutes at the beginning. This ensures there are no dry clumps of flour, leading to a more consistent crumb. It's a quick step that makes a big difference.
Why 24 hours instead of 12-18 hours?
A 24-hour fermentation develops a deeper, more complex flavor that mimics a sourdough starter. The longer fermentation allows the yeast to break down more of the flour, creating better taste and texture.
About the Author
Andris Lagsdin is the inventor of the Baking Steel and a passionate home baker. He believes that with the right tools and techniques, anyone can make incredible bread and pizza at home. When he's not in the kitchen, you can find him watching his son play hockey or enjoying a slice of his latest creation.
