"Effortless Daily Bread: No Knead, Just Perfect Crust!"

Easy Bread Recipe

Step 1: Prepare the Dough [00:20]

Take a large mixing bowl and add 300 ml of warm water (it should be warm to the touch, not hot).

Step 2: Add Yeast [00:29]

Add 1.5 teaspoons of dry instant yeast directly to the bowl without activating it separately.

Step 3: Add Olive Oil [00:37]

Add 1 tablespoon of extra virgin olive oil to enhance flavor and help achieve a softer crumb.

Step 4: Mix Ingredients [00:45]

Quickly stir the ingredients to combine them.

Step 5: Prepare Dry Ingredients [01:01]

In a separate bowl, weigh out 400 grams of bread flour (about 14.1 ounces).

Step 6: Add Salt [01:10]

Add 5 grams of salt to the flour and mix well.

Step 7: Combine Mixtures [01:18]

Add the flour mixture to the yeast mixture and start mixing. You can use a dough whisk, wooden spoon, or your hands.

Step 8: Form Rough Dough [01:30]

Mix until the dry flour disappears and a rough dough forms.

Step 9: Rest the Dough [01:34]

Cover the bowl and let the dough rest for 15 to 20 minutes to allow the flour to absorb the water completely.

Step 10: Fold the Dough [01:47]

After resting, wet your hands slightly and fold the dough once by pulling one side up and folding it over to the opposite side. Repeat this around the bowl.

Step 11: Let the Dough Rise [02:08]

Cover the bowl again and let the dough rise at room temperature for 1.5 to 2 hours, or until noticeably puffed and doubled in size. Alternatively, refrigerate overnight for fresh bread in the morning.

Step 12: Prepare for Baking [02:31]

Once the dough has risen, sprinkle a little flour on your work surface and gently transfer the dough onto the table.

Step 13: Divide the Dough [02:45]

Divide the dough into four pieces or any size you prefer and shape each piece gently.

Step 14: Shape the Dough [02:49]

Don’t worry about making them perfectly even; rustic shapes add to the charm of crusty bread.

Step 15: Rest Again [03:11]

Sprinkle the shaped dough with a little flour and place it on a baking tray lined with parchment paper, leaving space between each piece as they will expand while baking.

Step 16: Preheat Oven [03:23]

Let the shaped dough rest for 15 to 20 minutes while preheating the oven to 230°C with the fan on.

Step 17: Score the Loaves [03:30]

Just before baking, use a sharp blade or knife to make slashes on the surface of each loaf to control the expansion and give the bread a beautiful artisanal look.

Step 18: Bake the Bread [03:46]

Bake at 230°C for 20 minutes, then reduce the temperature to 200°C and continue baking for another 10 minutes.

Step 19: Create Steam [03:54]

For extra rise and a crispy crust, place a tray on the bottom rack of the oven and pour some hot water when placing the bread in the oven to create steam.

Step 20: Enjoy Your Bread [04:05]

When the bread comes out of the oven, you will be rewarded with a golden-brown loaf that is crispy on the outside and soft and light on the inside.