3 Ingredient No-Knead Bread

115 mins
Serves 1
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Directions

  1. 1Add 440 grams (3 cups) of bread flour, 1 teaspoon of cooking salt, and 1 tablespoon of instant or fast action yeast to a mixing bowl.
  2. 2Add 440 grams (3 cups) of bread flour, 1 teaspoon of cooking salt, and 1 tablespoon of instant or fast action yeast to a mixing bowl.
  3. 3Add 440 grams (3 cups) of bread flour, 1 teaspoon of cooking salt, and 1 tablespoon of instant or fast action yeast to a mixing bowl.
  4. 4Mix all the dry ingredients to ensure they are fully incorporated.
  5. 5Mix all the dry ingredients to ensure they are fully incorporated.
  6. 6Mix all the dry ingredients to ensure they are fully incorporated.
  7. 7Add 330 milliliters (1.5 cups) of very warm water (not boiling, just hot from the tap) to the dry ingredients.
  8. 8Add 330 milliliters (1.5 cups) of very warm water (not boiling, just hot from the tap) to the dry ingredients.
  9. 9Add 330 milliliters (1.5 cups) of very warm water (not boiling, just hot from the tap) to the dry ingredients.
  10. 10Mix in the water with the dry ingredients until there is no visible flour and the consistency is sticky.
  11. 11Mix in the water with the dry ingredients until there is no visible flour and the consistency is sticky.
  12. 12Mix in the water with the dry ingredients until there is no visible flour and the consistency is sticky.
  13. 13Cover the bowl with a tea towel and let it proof for 1 to 2 hours until it has doubled in size, has air holes, and is wobbly.
  14. 14Cover the bowl with a tea towel and let it proof for 1 to 2 hours until it has doubled in size, has air holes, and is wobbly.
  15. 15Cover the bowl with a tea towel and let it proof for 1 to 2 hours until it has doubled in size, has air holes, and is wobbly.
  16. 16Preheat your fan oven to 230 degrees Celsius (450 degrees Fahrenheit).
  17. 17Preheat your fan oven to 230 degrees Celsius (450 degrees Fahrenheit).
  18. 18Preheat your fan oven to 230 degrees Celsius (450 degrees Fahrenheit).
  19. 19Remove the dough from the sides of the bowl using a spoon or fork.
  20. 20Remove the dough from the sides of the bowl using a spoon or fork.
  21. 21Remove the dough from the sides of the bowl using a spoon or fork.
  22. 22Flour your surface well with a handful of flour.
  23. 23Flour your surface well with a handful of flour.
  24. 24Flour your surface well with a handful of flour.
  25. 25Place the dough on the floured surface and fold it four times from each side.
  26. 26Place the dough on the floured surface and fold it four times from each side.
  27. 27Place the dough on the floured surface and fold it four times from each side.
  28. 28Tuck and turn the dough underneath to create a ball-like shape.
  29. 29Tuck and turn the dough underneath to create a ball-like shape.
  30. 30Tuck and turn the dough underneath to create a ball-like shape.
  31. 31Place the mixing bowl over the shaped dough and let it proof for a further 15 minutes.
  32. 32Place the mixing bowl over the shaped dough and let it proof for a further 15 minutes.
  33. 33Place the mixing bowl over the shaped dough and let it proof for a further 15 minutes.
  34. 34Place an oven-proof pot (Dutch oven or stainless steel pot) into the preheated oven for 15 minutes to heat up.
  35. 35Place an oven-proof pot (Dutch oven or stainless steel pot) into the preheated oven for 15 minutes to heat up.
  36. 36Place an oven-proof pot (Dutch oven or stainless steel pot) into the preheated oven for 15 minutes to heat up.
  37. 37Grab some baking paper and place the dough on top of it. Score the dough if you'd like.
  38. 38Grab some baking paper and place the dough on top of it. Score the dough if you'd like.
  39. 39Grab some baking paper and place the dough on top of it. Score the dough if you'd like.
  40. 40Carefully place your dough into the heated pot.
  41. 41Carefully place your dough into the heated pot.
  42. 42Carefully place your dough into the heated pot.
  43. 43Place the pot with the dough into the oven for 30 minutes with the lid on.
  44. 44Place the pot with the dough into the oven for 30 minutes with the lid on.
  45. 45Place the pot with the dough into the oven for 30 minutes with the lid on.
  46. 46After 30 minutes, remove the lid and cook for a further 10 minutes or until beautifully golden brown.
  47. 47After 30 minutes, remove the lid and cook for a further 10 minutes or until beautifully golden brown.
  48. 48After 30 minutes, remove the lid and cook for a further 10 minutes or until beautifully golden brown.
  49. 49Place the bread onto a cooling rack for 15 minutes.
  50. 50Place the bread onto a cooling rack for 15 minutes.
  51. 51Place the bread onto a cooling rack for 15 minutes.

Ingredients

  • 440 g bread flour
  • 440 g bread flour
  • 440 g bread flour
  • 1 tsp cooking salt
  • 1 tsp cooking salt
  • 1 tsp cooking salt
  • 1 tbsp instant or fast action yeast
  • 1 tbsp instant or fast action yeast
  • 1 tbsp instant or fast action yeast
  • 330 ml very warm water
  • 330 ml very warm water
  • 330 ml very warm water

Equipment

mixing bowltea towelfan ovenspoonforkoven-proof potDutch ovenstainless steel potbaking papercooling rack

Tips

  • Do not use boiling water for the dough; use hot water from the tap that you can comfortably hold your finger in.
  • The dough should have a sticky consistency, not too wet and not too dry.
  • You'll know the dough is ready after proofing when it's doubled in size, has lots of air holes, and is wobbly like jelly.
  • You can score the dough before baking if desired.