No knead bread

    15 hours

    Use this technique for a crusty loaf of bread that requires just a little waiting and very little effort. A slow-rise ensures lovely bread that is easy to make, yet tastes like an artisan loaf.


    London, England, UK
    67 people made this

    Makes: 1 (650g) loaf

    • 375g strong white bread flour
    • 1 1/4 teaspoons salt
    • 1/4 teaspoon quick yeast
    • 385ml water

    Prep:15min  ›  Cook:45min  ›  Extra time:14hr  ›  Ready in:15hr 

    1. Combine all dry ingredients in a bowl, ensuring the yeast and salt are thoroughly distributed throughout the flour. Add the water and mix by hand till well combined.
    2. Cover the bowl with cling film and let rest for at least 12 hours, but no longer than 24 (the time will vary depending on the ambient temperature; around 21 degrees C is ideal).
    3. Turn dough out onto a floured surface. Flatten into an oblong shape, then fold onto itself twice. Cover loosely with cling film and let rest 15 minutes.
    4. Gently shape the dough into a ball. Cover with a cloth and let rise for 2 hours.
    5. Place a heavy lidded casserole dish in the oven. Preheat the oven to 230 C / Gas 8 with the casserole in the oven.
    6. Carefully place the dough into the casserole dish and cover with the lid. Bake for 45 minutes, removing the lid for the last 15 minutes.

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    Reviews in English (1)


    Super easy to make and better tasting than store-bought. I made it a few times already.  -  15 Jan 2015