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This skips kneading entirely and instead relies on a very long, slow rise, since extended time develops the gluten structure on its own, which is what makes this method so forgiving for a first attempt at homemade bread. Baking inside a covered Dutch oven traps the dough's own steam, giving even this simple, hands off recipe a crackling, bakery style crust.
Per serving
150kcal
Calories
4g
Protein
31g
Carbs
1g
Fat
1g
Fiber
Prep Time
15 min
Cook Time
50 min
Servings
10 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a large bowl, combine the flour, yeast, and salt.
Add the water and stir with a spoon until a shaggy, sticky dough forms, with no kneading required.
Cover the bowl with plastic wrap or a lid and let sit at room temperature for 12 to 18 hours, until the surface is dotted with bubbles.
Turn the dough out onto a well floured surface and shape it gently into a round, without deflating it too much.
Place it on a piece of parchment paper, cover loosely, and let rest for 30 minutes.
Preheat the oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.
Carefully lower the dough, still on its parchment, into the hot Dutch oven.
Cover and bake for 30 minutes, then remove the lid and bake for another 15 to 20 minutes, until deeply golden.
Cool on a wire rack for at least 30 minutes before slicing.
Let the Long Rise Do the Work: This method relies on time rather than kneading to develop gluten, so resist the urge to rush the initial 12 to 18 hour rise. Handle the Dough Gently When Shaping: Since there's no gluten built through kneading, being gentle when shaping helps preserve the air bubbles that formed during the long rise. Bake in a Preheated Dutch Oven: Starting with a hot pot and trapping steam under the lid is what gives this simple dough its crackling crust.
Since the dough rises for such a long time, only a tiny amount of yeast is needed, and using more would cause it to overproof and develop an overly sour, unpleasant flavor over the 12 to 18 hour rise.
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