The HomeBaker
No-Knead Bread
When I say bread is my main dish, this is exactly the bread I mean.
Morning, noon, and evening—I could eat only this bread with just a little salted butter, and that’s all I need.
Bake it once, and you’ll see why you’ll stop buying bread from bakeries… because this one tastes so much better. I promise.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
No-Knead Bread
Ingredients:
700 g bread flour
2 teaspoons dry yeast
4 tablespoons dark brown sugar
3 tablespoons olive oil
4 teaspoons fine salt
3–4 cups (720–960 ml) cold water
A little flour, for dusting
Sesame seeds (optional, for topping)
Instructions:
1. Mix the DoughIn a large bowl or container with a lid, combine the flour, yeast, salt, sugar, and olive oil.Add half of the cold water and mix, then gradually add more water until the dough is very sticky.The dough should be quite liquid — don’t worry about achieving a smooth texture.
2. First RiseCover the bowl with a lid or plastic wrap and place it in the refrigerator for 24–48 hours.No folding is necessary; this slow fermentation develops deep flavor and excellent texture.
3. Shape the Loaf & Second RiseTransfer the dough to a generously floured surface and shape it into a round or oval loaf.Place the dough on well-floured parchment paper, cover with a towel, and let it rise for 30–40 minutes while preheating the oven to 250°C with a heat-resistant pot inside.
4. BakeCarefully transfer the dough (with parchment) into the preheated pot.Cover with the lid and bake for 35 minutes.Remove the lid and bake an additional 15–20 minutes, or until the crust turns golden brown.
5. CoolRemove the bread from the pot and let it cool on a rack.Wrap well to keep it fresh — it will stay good for up to 3 days.