As a home baking enthusiast with years of perfecting artisan breads, this no-knead recipe delivers exceptional results with hands-off simplicity. Mix the dough, let it rest, and bake into a crusty, flavorful loaf – no kneading required.
Ingredients
- 234 g wheat flour
- 234 g wholemeal flour
- 2 g yeast
- 364 g water
- 8 g salt
Additional tools: tea towel, colander, oven-safe casserole or glass bowl with lid. For the best crust, use a cast iron Dutch oven, like this.
Instructions
- Mix all ingredients in a large bowl until combined.
- Cover and let rise for at least 12 hours, until bubbly and doubled.
- Flour your hands, gently lift the dough, and fold the bottom up to form a loose ball (it will be sticky – that's normal).
- Flour a tea towel in the colander generously. Place the dough seam-side up, fold edges inward to shape, and rest for 2 more hours.
- Preheat oven to 250°C with the Dutch oven inside. Transfer dough to the hot pot, cover, and bake 30 minutes.
- Remove lid and bake another 20 minutes for a golden crust.
Editor's Tip
Resist peeking during the first bake – steam builds the perfect rise. Cool on a wire rack for best texture.
