No kneading Bread
No kneading bread is simple only uses four ingredients. A big batch of dough that keeps in refrigerator for 5 days. Cut portion of dough, then shape, proof and bake. Results into tasty country style bread loaf.
Servings Prep Time
4Loafs 10Minutes
Cook Time Passive Time
20Minutes 24Hours
Servings Prep Time
4Loafs 10Minutes
Cook Time Passive Time
20Minutes 24Hours
Mixing No Kneading Dough
  1. Measure all the ingredients accurately, starting with the water first. Be sure water is about 105 degrees, put in a 6 quart bowl. Next measure flour and put into the bowl over water. Continue measuring salt put on one side four. Finally measure the yeast and put on the other side of flour, making sure that yeast doesn’t touch the salt
  2. Sir the bread ingredients with heavy duty spoon until all ingredients are combined and gluten is developing. This takes about 2 minutes to mix and develop gluten.
  3. Next cover bread dough in mixing bowl with plastic wrap or lid. Leave the bread dough out at room temperature for first rise. This takes about 1 to 2 hours, depending on room temperature.
  4. After the first rise punch the dough down. I like using bowl scraper, but using hands lightly greased will also work too. Note the dough is very sticky because of its high moisture content. This deflates the bread dough and develops more gluten.
  5. Cover the dough and refrigerate for at least 24 hours to develop flavor. This dough can be refrigerated for up to 5 days.
Shape and Bake
  1. Remove bread dough from refrigerator, and cut a portion of the dough off. This could weigh about 12 to 14 ounces for nice loaf of bread.
  2. Shape the cut portion with greased hands, by folding dough under the both hands. Keep fold the dough under until it forms tight ball. The is called rounding bread dough up.
  3. Place rounded bread dough onto a sheet pan lined with parchment paper.
  4. Sprinkle flour over each bread loaf, coating tops well with flou
  5. Next cover bread loafs with plastic and let the bread do it’s final rise, until doubled. Then slash with sharp knife at least three times, to allow bread to expand as it’s baking.
  6. Bake in 425 degrees convection oven or 450 conventional oven. Set a rack in the middle of oven, place the sheet pan with bread on that rack. With water in a pan, to provide steam as it is baking, put it on the bottom rack or floor of the oven.
  7. Bake the bread loafs for about 20 minutes or until center of the loafs reaches a internal temperature of 190 to 200 degrees. Remove bread from oven onto cooling rack.
  8. Allow bread to cool before cutting, about 15 to 20 minutes. Cut with bread knife into desired portions.