Saturday, November 28, 2020

No-Knead HomeMade Bread

The easiest homemade bread recipe you will ever try
Take a look at my homemade, NO-KNEAD bread loaf. Doesn't it look like it came out from your favorite bakery?!?And yes, you heard me right, no knead needed to whip this baby up. It's seriously the easiest bread you could ever make. It only requires five minutes of your time, 24 hours of patience, and one little secret ...
To make the best no-knead bread all you need is a cast iron Dutch oven. One important trick: Make sure to pre-heat the empty pan in the oven for 20 minutes (longer than it would normally take your oven to come to temperature), so when you add the dough it will be extra hot and extra steamy to get this golden and extra crispy crust. Take a look!
The pan I'm using today is this beautiful and elegant, white Milo Dutch oven by Kana   Goods. This high quality, durable and affordable pan makes it a great choice in my opinion. 
The heat is evenly distributed in the cast iron pan to make the best bread. But not only, I use it for soup, stew and lots more!
Here a few things to keep in mind: 
Measure carefully the flour and adjust with water if needed. 
Don't make the water too hot (over 105 degrees the heat kills the yeast).
Careful when removing the pan from the oven and adding the dough! 
Ready to try this too?!? I bet you will want to make this over and over. And over! 


YIELD: 1 loaf
    • 3 1/2 cups (450 gr) all-purpose flour
    • 1 packet ( 2 1/4 teaspoon, 7 gr) dry yeast
    • 1/2 tablespoon (12 gr) salt
    • 1/2 tablespoon (12 gr) sugar
    • about 1 3/4 cup (415 ml) warm water
    • 1 teaspoon olive oil
    • semolina flour (to sprinkle)


TIME: 10 minutes, plus 12 hours inactive
Add flour, dry yeast, salt, sugar and water in a large bowl. Mix with a spoon or your hand, until the ingredients are evenly combined.
Drizzle with a little olive oil, cover with plastic wrap and and let the dough rise at room temperature for about two hours.
Refrigerate for at least two more hours or overnight (recommended).Sprinkle a piece of parchment paper with semolina flour. Pull off the dough from the ball and made into a ball. Sprinkle with more semolina flour. Cover with plastic wrap and let rest for 1 more hour.
Preheat oven to 450F with the Dutch oven inside for 20 minutes. 
Slash the bread 2 or 3 times with a sharp knife or blade.  
Carefully place the loaf inside with the Dutch oven. 
Bake covered for 30 minutes, remove the lid and bake for 10 more minutes until deep golden. Let cool completely before slicing. 


  1. how about METRIC MEASURES then?warmly

    1. I've just updated with more measures! Thank you :)

  2. Made this wonderful recipe today. It turned out perfectly. Thank you for sharing this recipe. It is the perfect balance of crispy crust and just the right density and texture on the inside. Easy to make as well.