Method
This simple no-knead bread delivers a beautifully crisp crust and a light, airy crumb with very little hands-on effort. The long fermentation develops flavour naturally, making it perfect for beginners and experienced bakers alike.
Step 1: Mix the Dough
Add 500g strong white bread flour to a large mixing bowl.
Add 7g fine sea salt.
Add 3g instant yeast.
Pour in 375g water.
Add 1tbsp olive oil if using.
Stir with a spoon or spatula until all the flour is hydrated and a shaggy dough forms.
Step 2: First Rise
Cover the bowl tightly with a lid, plate, or cling film.
Leave at room temperature for 12 to 18 hours.
The dough should become bubbly, risen, and jiggly.
Step 3: Shape the Dough
Generously flour a work surface.
Tip the dough out carefully.
Fold the edges toward the centre 4 to 6 times to create a rough ball.
Avoid kneading to preserve the air bubbles.
Step 4: Second Rise
Place the dough seam-side down on a piece of baking paper.
Cover loosely with a clean tea towel.
Leave to rise for 45 to 60 minutes.
Step 5: Preheat the Oven
Place a Dutch oven with its lid into the oven.
Preheat the oven to 230°C.
Allow the Dutch oven to heat for at least 30 minutes.
Step 6: Bake the Bread
Carefully remove the hot Dutch oven from the oven.
Lift the dough using the baking paper and lower it into the Dutch oven.
Place the lid on immediately.
Bake for 30 minutes with the lid on.
Remove the lid.
Bake for a further 15 to 20 minutes until the loaf is deep golden brown and crusty.
Step 7: Cool
Remove the bread from the Dutch oven.
Transfer to a wire rack.
Allow to cool for at least 1 hour before slicing.
Baker's Tips
For extra flavour, let the first rise go the full 18 hours.
If your kitchen is very warm, reduce the yeast to 2g.
Add 1tbsp dried rosemary or 1tbsp mixed seeds for a flavoured variation.
The loaf is fully baked when the internal temperature reaches approximately 96°C to 98°C.
Yield: 1 large loaf (approximately 850g to 950g baked weight)
