Easy No-Knead Homemade Bread

Recipe directions

• Prepare the Dough
• In a large bowl, combine the lukewarm water and salt.
• Add the dry yeast and the flour.
• Mix until a dough forms that is slightly sticky to the touch.
• First Rise
• Dip a spatula in water.
• Fold the dough from the edges toward the center.
• Cover the bowl with a kitchen towel.
• Allow the dough to rest and rise for 30–40 minutes.
• Second Folding
• Dip the spatula in water again.
• Fold the dough repeatedly for about 1 minute.
• Cover and allow the dough to rest for another 15 minutes.
• Shape the Loaves
• Lightly dust the surface of the dough and your work surface with flour.
• Transfer the dough onto the floured surface.
• Sprinkle with a little more flour.
• Fold the edges toward the center for approximately 1 minute.
• Divide the dough into 2 equal portions.
• Flatten one portion gently with your hands and roll it into a loaf shape.
• Brush off any excess flour.
• Transfer the loaf to a parchment-lined baking tray.
• Repeat with the remaining dough.
• Final Proof
• Preheat the oven to 400°F (200°C) using conventional top and bottom heat.
• Cover the loaves with a kitchen towel while the oven preheats.
• Bake
• Lightly spray the surface of the dough with water.
• Score the tops using a sharp knife or bread lame.
• Bake at 400°F (200°C) for 10 minutes.
• Reduce the temperature to 355°F (180°C).
• Continue baking for 40–50 minutes, until the loaves are deeply golden.
• Allow the bread to cool before slicing.