If you’re new to bread baking, this no-knead loaf is the perfect place to start. It has a beautifully chewy texture, a golden crust, and takes just minutes of hands-on time to pull together.
Mix. Mix flour, salt, yeast, and water in a large bowl until a shaggy dough forms. Add more water if needed to bring it together.
First Rise. Cover the bowl tightly with plastic wrap. Let rise at room temperature for 10–12 hours, until puffy and doubled.
Shape. Line a baking sheet or spray it with cooking spray. Gently shape the dough into a ball and place it on the sheet. Slash the top with a sharp knife.
Second Rise. Cover with greased plastic wrap and let rise in a warm place for 45 minutes, until puffy.
Bake. Preheat the oven to 425°F. Bake the loaf for 25-35 minutes, until deep golden brown and the internal temperature reaches 200°F.
Cool. Transfer to a wire rack and let cool at least 15 minutes before slicing.
Notes
You can experiment with different slashing patterns—try a zig-zag, initial, or heart design.Nutrition info is for ⅒th of the loaf.Try adding a handful of shredded cheese, chopped fresh herbs, or a teaspoon of minced garlic when mixing. Just keep add-ins under 1 cup total so the dough structure stays intact.