Most homemade bread recipes are needlessly complicated, requiring a stand mixer, a proofing box, and a laundry list of special ingredients. They promise an artisanal loaf but deliver a dense brick. This recipe strips away the fuss, relying on a long, cold fermentation to develop flavor and structure with zero kneading.
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You only need flour, salt, yeast, and water. The magic happens in the oven, where a covered Dutch oven traps steam to create a crackling crust and an open, chewy crumb. The result is a loaf that rivals any bakery, but you make it in your own kitchen with 5 minutes of active work.
This is the bread I make every week. It's the one I teach in my workshops, and it's the one that converts skeptics into bakers. If you've ever been intimidated by yeast, this is your starting point.
Why You'll Love This Recipe
About the Ingredients
500g (about 3 1/2 cups) bread flour, plus extra for dusting
Bread flour's higher protein content builds gluten for a better rise. Substitute all-purpose flour, but reduce water slightly.
10g (about 2 teaspoons) fine sea salt
Salt controls fermentation and strengthens gluten. Use fine salt for even distribution; table salt works but reduce to 8g.
4g (about 1 teaspoon) instant yeast
Instant yeast doesn't need proofing. Active dry yeast can be used, but dissolve in part of the water first.
350g (1 1/2 cups) lukewarm water (about 95°F/35°C)
Water that's too hot kills yeast, too cold slows fermentation. Use filtered water if your tap is heavily chlorinated.
Rice flour or extra bread flour for dusting the proofing cloth
Rice flour doesn't absorb into the dough, preventing sticking. Use in place of all-purpose flour for dusting.
Tips & Tricks
- Use a kitchen scale for accuracy. Measuring flour by volume can lead to a dry or sticky dough.
- If your dough is too sticky to handle, wet your hands with water instead of adding extra flour.
- After baking, let the bread cool completely on a wire rack before slicing. This allows the crumb to set.
Pro Tips
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, whisk together the flour, salt, and yeast. Add the lukewarm water and stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
2. Fold and Ferment
After resting, perform a series of folds: reach underneath one side of the dough, stretch it up, and fold it over the center. Repeat 4 times around the bowl. Cover and refrigerate for at least 12 hours, or up to 18 hours.
3. Shape the Loaf
Turn the dough onto a lightly floured surface. Gently shape it into a round by pulling the edges toward the center. Place it seam-side down on a piece of parchment paper dusted with rice flour. Cover with a towel and let it proof at room temperature for 1-2 hours, until puffy.
4. Preheat the Oven
Place a Dutch oven with its lid in the oven and preheat to 450°F (232°C) for at least 30 minutes. The pot must be screaming hot for the best oven spring.
5. Score and Bake
Carefully remove the hot Dutch oven. Using a sharp knife or lame, score the top of the dough with a 1/2-inch deep slash. Lift the parchment paper and dough into the pot. Cover and bake for 30 minutes.
6. Finish Baking
Remove the lid and continue baking for 15-20 minutes, until the crust is deep golden brown and the internal temperature reaches 205°F (96°C). If the crust browns too quickly, tent with foil.
7. Cool Completely
Transfer the bread to a wire rack using tongs. Let it cool for at least 1 hour before slicing. This step is crucial for a soft interior; slicing while hot will make it gummy.
Delicious Variations
- Add 1 tablespoon of caraway seeds and 1 tablespoon of orange zest for a Scandinavian twist.
- Replace 100g of bread flour with whole wheat flour and increase water to 375g for a heartier loaf.
- Fold in 1 cup of chopped walnuts and dried cranberries during the final shaping for a festive bread.
How to Store Best Bread
Refrigerator
Store in a paper bag at room temperature for up to 3 days. Do not refrigerate, as it accelerates staling.
Freezer
Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2 hours.
Reheating
Revive a stale loaf by placing it in a 350°F (175°C) oven for 10 minutes. It will crisp up like fresh.
Frequently Asked Questions
Q: Why is my bread dough so sticky?
High-hydration doughs are naturally sticky. Avoid adding extra flour; instead, wet your hands or use a bench scraper to handle it. Stickiness is normal and yields a light, airy crumb.
Q: Can I bake this bread without a Dutch oven?
Yes, you can use a heavy cast-iron skillet or a baking stone. Place a pan of boiling water on the lower rack to create steam, and bake at 450°F (232°C) for 30 minutes, then remove the water and bake for an additional 15-20 minutes.
Q: Why didn't my bread rise in the oven?
Your dough may have been under-proofed or over-proofed. Ensure it has doubled in size after the cold ferment, and that your yeast is fresh. Also, the oven must be fully preheated to create the initial burst of steam.
Q: Can I use all-purpose flour instead of bread flour?
Yes, but the crumb will be slightly less chewy. Reduce the water to 330g and expect a slightly denser loaf. For best results, use bread flour if available.
Now that you've mastered this simple no-knead loaf, try adding your own twist—fold in herbs, cheese, or olives. Share your baking triumphs in the comments below!
Best Bread
This Best Bread recipe yields a crisp, golden crust and soft, airy crumb with just 5 ingredients and minimal effort.
🧂 Ingredients
- 500g (about 3 1/2 cups) bread flour, plus extra for dusting
- 10g (about 2 teaspoons) fine sea salt
- 4g (about 1 teaspoon) instant yeast
- 350g (1 1/2 cups) lukewarm water (about 95°F/35°C)
- Rice flour or extra bread flour for dusting the proofing cloth
📋 Instructions
- 1Mix the Dough — In a large bowl, whisk together the flour, salt, and yeast. Add the lukewarm water and stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
- 2Fold and Ferment — After resting, perform a series of folds: reach underneath one side of the dough, stretch it up, and fold it over the center. Repeat 4 times around the bowl. Cover and refrigerate for at least 12 hours, or up to 18 hours.
- 3Shape the Loaf — Turn the dough onto a lightly floured surface. Gently shape it into a round by pulling the edges toward the center. Place it seam-side down on a piece of parchment paper dusted with rice flour. Cover with a towel and let it proof at room temperature for 1-2 hours, until puffy.
- 4Preheat the Oven — Place a Dutch oven with its lid in the oven and preheat to 450°F (232°C) for at least 30 minutes. The pot must be screaming hot for the best oven spring.
- 5Score and Bake — Carefully remove the hot Dutch oven. Using a sharp knife or lame, score the top of the dough with a 1/2-inch deep slash. Lift the parchment paper and dough into the pot. Cover and bake for 30 minutes.
- 6Finish Baking — Remove the lid and continue baking for 15-20 minutes, until the crust is deep golden brown and the internal temperature reaches 205°F (96°C). If the crust browns too quickly, tent with foil.
- 7Cool Completely — Transfer the bread to a wire rack using tongs. Let it cool for at least 1 hour before slicing. This step is crucial for a soft interior; slicing while hot will make it gummy.
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.
