Recipes / No-knead homemade bread
Breakfast
Side
Vegetarian
Baked
No-knead homemade bread
Two crusty loaves made with nothing but folds and rests, no kneading. And your bread is ready.
- Cooking
- 25 min
- Prep
- 15 min + 2 h 15 min resting
- Difficulty
- Easy
Per serving
362 kcal
Protein · 12 %
11 g
Fat · 15 %
6 g
Carbs · 73 %
68 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 350 ml lukewarm water
- 5.5 g dried yeast
- 20 ml extra virgin olive oil
- 375 g strong bread flour
- 10 g salt
- a bowl of ice, for steam
Step by step
- Mix the lukewarm water with the yeast.
- Add the oil.
- Add the flour and salt and mix until all the flour is well hydrated. Cover and leave to rest for 30 minutes.
- Wet your hands and make 10 folds from the outside in. That's all. Cover and leave to rest for 30 minutes.
- Repeat the folds a second time and leave to rest for 30 minutes.
- Repeat the folds a third time and leave to rest for 45 minutes.
- Tip the dough out onto a floured worktop, letting it fall. Don't knock it back (don't knead the air out). Split it in two and gently twist each piece over itself.
- Put the loaves on the oven rack on baking paper.
- Put a bowl of ice in the oven.
- Bake for 10 minutes at 250 °C. Turn down to 215 °C and bake for another 12–14 minutes.