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This no‑knead loaf relies on time and simple ingredients rather than labor. Warm water, sugar, and yeast combine to create a lively sponge that ferments gently. Flour and salt transform the sponge into a pliable dough that you simply turn and fold in the bowl at 30‑minute intervals; this builds structure without kneading. After a brief bulk rise, the dough is shaped into a smooth boule, given a final proof on the baking sheet, and chilled slightly to maintain its form. A quick slash on top and two‑stage bake at high then moderate heat yield a golden crust and a pillowy interior dotted with irregular air pockets. No special equipment is required—just a bowl, a sheet pan, and your oven. The result is a versatile white bread perfect for sandwiches, toast, or simply slathered with butter.
Preparation, Cook, and Total Times
Preparation Time: 3 minutes (initial mix) + 10 minutes shaping/resting
Rise Time: 30 min + 30 min + 30 min bulk rises, plus 40 min final proof + 20 min refrigeration
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Bake Time: 15 minutes at 230 °C (446 °F) + 20 minutes at 180 °C (356 °F)
Total Time: Approximately 3 hours 8 minutes (including all rests and bakes)
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Yield
One 900 g (2 lb) loaf, yielding 12–14 standard slices.
Cuisine
Modern European‑style home baking.
A Full List of Ingredients
600 ml (2½ cups) warm water (40–43 °C)
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