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Step 1: Mix the Dough
In a large mixing bowl, combine flour, salt, sugar, and yeast. Stir until evenly mixed. Pour in the warm water and stir with a spoon or spatula until a sticky, shaggy dough forms. No kneading is required.
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Step 2: First Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and covered with bubbles.
Step 3: Shape the Dough
Lightly flour a work surface. Turn the dough out gently and fold it over itself once or twice to form a rough ball. Do not knead. Place the dough onto parchment paper.
Step 4: Second Rest
Cover the dough loosely and let it rest for 30–45 minutes while the oven preheats. This short rest helps the dough relax and puff slightly.
Step 5: Bake the Bread
Preheat oven to 450°F (230°C). Place a heavy oven-safe pot or Dutch oven inside to heat. Carefully transfer the dough (with parchment) into the hot pot, cover with lid, and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.
Variations
Whole Wheat Version: Replace 1 cup of flour with whole wheat flour.
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Garlic & Herb Bread: Add dried herbs or garlic powder to the dough.
Seeded Bread: Sprinkle seeds on top before baking.
Olive Bread: Fold in chopped olives after the first rise.
Mini Loaves: Divide dough and bake smaller portions.
Cooking Notes
Long rise time is essential for texture and flavor.
Dough should be sticky—do not add extra flour.
Preheating the pot creates steam for a crusty exterior.
Serving Suggestions
Serve No-Knead Homemade Bread warm or at room temperature with olive oil, jam, or soup. It’s perfect for sandwiches, toast, bruschetta, or alongside hearty meals. This bread also makes excellent garlic bread or croutons.
Tips
