No Knead Salt Bread
Ingredients
Dough
All-purpose flour (dry)
400 g
Salt (dry)
10 g
Active dry yeast (dry)
7 g
Water (room_temperature)
300 ml
Olive oil (liquid)
15 ml
Instructions
Mix dry ingredients
In a large bowl, combine flour, salt, and yeast.
Add liquids and form dough
Pour in water and olive oil. Stir until a shaggy, sticky dough forms. No need for perfect smoothness.
Knead briefly
Knead the dough in the bowl for 2-3 minutes until it becomes slightly smoother and more cohesive.
First rise
Cover the bowl and let the dough rise at room temperature for 1.5-2 hours until doubled in size.
Shape the bread
Turn the dough out onto a lightly floured surface. Gently shape into a round or oval loaf without deflating too much air.
Second rise
Place the shaped dough on parchment paper and let it rise for another 30-45 minutes.
Preheat oven
Preheat the oven to 220°C with a baking tray or Dutch oven inside.
Bake the bread
Score the top of the loaf if desired. Transfer to the hot oven and bake for 25-30 minutes until deep golden brown.
Cool and serve
Remove bread from oven and cool on a wire rack for at least 20 minutes before slicing.
Original recipe
Storage
Store in a paper bag or bread box at room temperature for up to 3 days. Slice and freeze for longer storage.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.