Easy No-Knead Homemade Bread
An Italian no-knead Dutch-oven loaf with an airy crumb and thin crisp crust, developed through folds and a long rise.
This high-hydration Italian loaf builds structure through three gentle fold sessions instead of kneading. A long room-temperature rise, a cold rest and baking in a preheated covered pot produce an open, soft crumb beneath a thin crisp crust.
Instructions
- 1
Combine the flour and salt in a large bowl. Stir with a sturdy spoon, then add most of the water, the crumbled fresh yeast and honey. Mix until smooth and very soft, adding the reserved water only as needed. The dough will be sticky; use a spatula to scrape down the bowl.
- 2
Cover and rest for 15 minutes. Wet your hands, lift one outer edge of the dough gently into the center, rotate the bowl and repeat from three more sides for four overlaps total. Cover again.
15 min
- 3
After 15 minutes, repeat the four folds and cover. Wait another 15 minutes and perform the third and final round. Cover and leave to mature for 16 hours at about 22°C (72°F), shortening the time in a warmer room according to the dough's growth.
16 hr 30 min
- 4
Lay a clean kitchen towel on the work surface and dust it lightly with flour. Turn the dough onto it. Fold the top, left, right and bottom edges into the center to make a square, then bring all four corners into the center.
- 5
Use the towel to lift the shaped dough into a 20 cm (8-inch) bowl. Dust the top lightly with flour, close the towel over it and refrigerate for 4 hours.
4 hr
- 6
Near the end of chilling, preheat a conventional oven and a covered 20 cm (8-inch) oven-safe cast-iron or stainless-steel pot to 220°C (428°F).
- 7
Invert the dough onto parchment paper. Dust lightly with flour, brush off the excess and score a cross in the top with a sharp knife. Carefully remove the hot pot, lower in the dough with the parchment and cover.
- 8
Bake covered for 30 minutes at 220°C (428°F) in conventional mode. Remove the lid, switch to fan/convection at the same temperature and bake for 20 minutes more, until the crust is crisp and well browned.
50 min
- 9
Lift the bread from the pot using the parchment and cool completely on a wire rack before slicing.
Ago's Notes
- Use medium-strength Italian type 0 flour around W250. Type 00 or type 1 flour can work, but absorption and the final texture will differ.
- This is a 75%-hydration dough. Hold back a little of the water at first and add it only if the flour can absorb it; the dough should remain soft and sticky.
- Three rounds of folds, each made from four edge-to-center overlaps, build gluten without traditional kneading.
- At about 22°C (72°F), mature the dough for 16 hours. In a warmer room it may be ready sooner, so judge by its growth rather than the clock alone.
- Ten grams fresh yeast can be replaced with 3.5 g instant or active dry yeast. Honey can be replaced with the same weight of sugar or malt.
- Use a fully oven-safe 20 cm (8-inch) cast-iron or stainless-steel pot with a lid. Handle the preheated pot with great care.
- If the oven has only conventional heat, remove the lid after 30 minutes, raise the temperature slightly and bake until well browned. With fan-only heat, bake slightly cooler and raise the heat only near the end.
- Store in a food bag for up to 2 days. The fully baked and cooled loaf can also be frozen.
Cool the loaf on a rack before slicing so the airy crumb can finish setting.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Pear and Gorgonzola Focaccia
The pear and gorgonzola focaccia is a bold yet irresistible combination of sweetness and intense flavor, perfect for surprising guests or enjoying at home.
Pandoro: A Soft and Fluffy Christmas Cake
Learn how to make this classic Italian holiday bread, known for its light texture and sweet flavor.
Schiacciata
The Tuscan oil-infused schiacciata is a typical street food focaccia, but now you can recreate it at home!