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No-Knead Bread (100% hydration)

No-Knead Bread (100 % Hydration)

In the realm of homemade bread, few things are as satisfying as a warm, crusty loaf fresh out of the oven. And what if I told you that achieving this culinary delight requires minimal effort? Yes, it’s true! With this simple no-knead bread recipe, you’ll be baking artisan-quality bread with ease. So roll up your sleeves, preheat your oven, and let’s get baking!



  • 500g (4 cups) all-purpose flour
  • 500ml (2 cups) lukewarm water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 tablespoons dry yeast


  • Prepare the Yeast Mixture:
    • In a bowl, combine the lukewarm water with the dry yeast and sugar. Save 50 ml (1/4 cups) of water and mix with a teaspoon of salt. Stir gently to dissolve the yeast.
    • Let the mixture sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated and ready to use.
  • Mix the Dough:
    • In a large mixing bowl, combine the flour and yeast mixture.
    • Mix the ingredients until they come together into a sticky, shaggy dough. It will be quite wet and loose, but don’t worry, that’s exactly what we want for a no-knead recipe!
  • Fold and Stretch:
    • Cover the bowl with plastic wrap or a clean kitchen towel.
    • Let the dough rest at room temperature for 20 minutes to relax the gluten.
    • After 20 minutes, wet your hands slightly to prevent sticking, then reach into the bowl and grab one side of the dough.
    • Gently stretch it up and fold it over the rest of the dough in the bowl. At the same time add the salt & water mix to the dough.
    • Rotate the bowl and repeat the folding process from all sides until you’ve completed a full circle.
    • Cover the bowl again and let the dough rest for another 20 minutes.
  • Repeat the Fold and Stretch:
    • After the 20-minute rest period, repeat the fold and stretch process four more times, resting 20 minutes after each round.
  • Shape the Dough:
    • After the final fold and stretch, the dough should be more elastic and cohesive.
    • Preheat your oven to 240°C (470°F). Place a Dutch oven or a heavy, oven-safe pot with a lid into the oven to heat up.
    • While the oven is preheating, lightly flour a clean work surface.
    • Lightly flour a clean work surface.
    • Carefully transfer the dough onto the floured surface.
    • Shape the dough into a round or oval shape by tucking the edges underneath, creating surface tension.
  • Bake:
    • Carefully remove the preheated pot from the oven.
    • Place the shaped dough into the pot. Be cautious as the pot will be extremely hot.
    • Cover the pot with the lid and return it to the oven.
    • Bake for 40 minutes with the lid on.
  • Cool and Enjoy:
    • Once baked, remove the bread from the pot and transfer it to a wire rack to cool completely.
    • Allow the bread to cool for at least 30 minutes before slicing. This resting period helps the crumb to set and prevents it from becoming gummy.
    • Slice and serve your freshly baked no-knead bread with your favorite spreads, soups, or simply enjoy it on its own!
  • Why You’ll Love This Recipe:

With this straightforward recipe, you’ll become the master of homemade bread in no time. Experiment with different flours, add-ins, and shapes to make it your own. Happy baking!

More bread recipes: https://www.cinnamonandpie.com/category/bread/

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