No-Knead Perfect BreadIngredientsSugar: 1 tbspDry yeast: 1 tspLukewarm water: 250 ml (1 cup)Flour: 450 g (about 3½ cups)Salt: 1 tsp(Optional) Olive oil: 1 tbsp for extra softnessInstructions1. Activate the yeastIn a large bowl, mix the lukewarm water, sugar, and dry yeast.Let it sit for 5–10 minutes until it becomes foamy on top.2. Make the doughAdd the flour and salt to the bowl.Mix with a spoon or spatula until everything comes together into a shaggy, sticky dough.(Optional) Add 1 tbsp olive oil for a softer crumb.3. First riseCover the bowl with plastic wrap or a towel.Let it rise for 1½–2 hours at room temperature, or until doubled in size.For even better flavor, you can refrigerate it for 8–12 hours.4. Shape the doughDust your hands and a surface with flour.Turn the dough out gently—don’t knead.Fold the dough edges inward to form a round ball.Place it on parchment paper and let it rest for 30 minutes.5. Preheat the ovenPlace a Dutch oven (or heavy pot with lid) inside your oven.Preheat to 230°C (450°F) for at least 30 minutes.6. BakeCarefully remove the hot pot from the oven.Lift the dough using the parchment paper and place it inside the pot.Cover with the lid and bake for 30 minutes.Remove the lid and bake for another 10–15 minutes until golden and crisp.7. CoolLet the bread cool on a rack for at least 30 minutes before slicing.
No-Knead Perfect Bread
