No-Knead Bakery Style Bread

This no-knead bread is simple to make and results in a large boule loaf with a perfect crust and texture. It's ideal for beginners and bread enthusiasts alike.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the flour and salt together in a large bowl.

Step 2

In a jug, add warm water (about 37/40°C) and honey, stirring until the honey is dissolved. Sprinkle the yeast over the water and stir to combine.

Step 3

Add the yeast liquid into the flour and mix with a fork until no floury patches remain. Use a dough scraper to scrape the sides down. Cover with a towel and let rest for 15 minutes.

Step 4

Perform the first set of 'stretch and folds' to build gluten bonds. Use wet hands to stretch and fold the dough from north to south, rotating the bowl 90° each time. Do 4-6 times.

Step 5

Cover with a towel and rest for another 15 minutes.

Step 6

Perform another set of 'stretch and folds' to get a tight ball shape. Cover with clingfilm and let prove in a warm area.

Step 7

The proving time will depend on room temperature; try placing on top of the fridge overnight

Step 8

Place on counter, do another set of stretch and folds and shape bread. Cover and leave to prove for 2 hours ( or put in fridge)

Step 9

Do final set of shape and folds, shape and place in lined pan

Step 10

45 mins with lid on at 220centigrade or 420 fareheight Lid off for 20 - 25 mins