HOW TO MAKE NO KNEAD BREAD – Introduction to Bread Making

Today we are going to make one of the simplest breads for beginners – A No Knead Bread.

It takes a little longer than some, but requires very little of your time.

Enjoy this No Need to Knead Rustic Loaf.

HOW TO MAKE NO KNEAD BREAD – Introduction to Bread Making

How to make the No Knead Bread
Preparation Time: 10 minutes
Proving Time:  12 Hours + 2 Hours
Baking Time: 45 Minutes
Oven Temperature: 220C / 430F


  • 400g / 14oz of Strong Bread Flour
  • 1/4 of a teaspoon of Dried Instant Yeast
  • 1.25 teaspoons of Salt
  • 300ml / 10oz of Water

Extra Flour for when you Shape your Bread – I used a coarser Whole Wheat Flour for Texture.

Watch the full Video Tutorial


  1. Place the flour into a bowl and add the yeast on one side and the salt on the other. Pour in the water and using a fork begin to mix together. When you have a shaggy dough use your hands to gather the rest of the flour and dough into a very wet dough.
    Cover with plastic wrap and leave somewhere not too cold, overnight (or at least 12 hours).
  2. The next day gently remove your proved dough on to a floured surface. Using your fingertips to get under the dough, fold the dough over itself by two thirds and then take the opposite side and fold that on top of your first fold. Give the dough a quarter turn and repeat the two folds again. (If you watch the video from around the 2:00 minute mark it may be easier to understand).
  3. On a baking tray place a cotton cloth and liberally dust this with flour. Take your ‘ shaped’ dough and place it onto the cloth ‘seam side’ down. Cover the dough with another cloth and leave to prove for another 2 hours or so, or until it has ‘puffed up’
  4. Place your baking dish in the oven and heat your oven to the highest setting it has. When it has come up to temperature, set your oven temperature to 220C /430F, remove the dish and dust some flour inside the dish. Very carefully drop the dough into the dish, this time seam side up. Replace the lid on your dish and put back into the oven and bake the bread for 30 minutes. After 30 minutes remove the lid and bake for a further 15 minutes.
  5. Once baked remove from the oven and place the bread onto a cooling rack to cool.
    Allow your bread to cool before slicing because if it is still warm and you cut into the bread it will lose moisture and become dry.


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