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Miracle No Knead Bread

A crusty artisan bread with no need for kneading..
Prep Time1 hr 40 mins
Cook Time50 mins
Course: Side Dish
Cuisine: French
Keyword: baking, bread, crusty bread, french bready, loaf, no knead, no knead bread
Servings: 1 Loaf


  • 300 ml Warm Water
  • 360 g Plain flour
  • 2 tsp Active dry yeast
  • 1 tbsp Sugar
  • 1 tbsp Olive Oil
  • 1.5 tsp salt


  • In a large bowl combine your plain flour and your salt. Mix it around to give the salt an even covering.
  • in a jug add your sugar and olive oil to warm water. You don't want it too hot as it will kill the yeast and too cold won't revive it enough either!
  • Add the yeast, give it a good mix and watch it lovingly for 5 minutes as it starts to bubble in the jug. Take a moment to smell it too. It maybe weird but I love that smell!
  • After 5 minutes add the yeast mix to the flour and combine well making sure you get all the bits of flour round the edges. You'll end up with a very wet and sticky dough.
  • When combined cover with a damp tea towel or cling film and leave for an hour. It will nearly treble in size
  • Add flour to a board and turn out your dough. If you need to use your hands to do this, add flour to the bowl or the areas you'll touch. Try not to knock out too much air from the dough at this point.
  • Fold the edges of the dough into the middle, and then turn upside down. Form a ball by turning the dough and shaping it with your hands.
  • Turn your oven on to 200°C, Gas mark 6 - Put your casserole in with its lid to warm up.
  • Add more flour to a bowl (if you have a proofing basket then great, use that). Add more flour to the dough covering it fully and add it to the bowl. You want to make sure that it's not going to stick to whatever its in. Leave it to prove for another half hour.
  • Take some baking paper, enough to line the inside of the casserole and scrunch it into a bowl. Flatten it out and dust with flour.
  • Pour your dough from the bowl on to the centre of the baking paper
  • Remove your casserole from the oven (remember it will be very hot!) and taking the corners of the baking paper lift the dough into the casserole. Cover and bake for 30 minutes.
  • After 30 minutes, remove the lid. It will have grown and will be a light golden colour. Bake for a further 20 minutes without the lid.
  • When a beautiful golden crust has formed, remove from the casserole and place onto a cooling rack. Tapping the bottom of the bread will give the most beautiful hollow thud sound.
  • When it's cool, slice it up, slather it with butter and consume!