No-Knead Perfect Bread Recipe — Don’t Bake Bread Until You See This!

In a large bowl, dissolve the sugar and dry yeast in lukewarm water. Let it sit for about 5–10 minutes until it becomes frothy.

Mix the dough:
Add flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until the dough just comes together — it will be sticky and shaggy.

First rise:
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 1.5 to 2 hours, or until doubled in size.

Prepare for baking:
Lightly flour a clean surface. Turn the dough out gently onto it without deflating it too much. Fold the dough over on itself a couple of times to shape into a rough ball.

Second rise:
Place the dough on a parchment-lined baking sheet or into a well-floured banneton/bowl. Cover and let rise for another 30–45 minutes.

Bake:
Preheat your oven to 230°C (450°F). Place a baking tray or cast-iron pot inside while the oven heats. When hot, transfer the dough (with parchment) into the pot or onto the tray. Optionally, slash the top of the dough with a sharp knife for better expansion. Bake for 25–30 minutes until the crust is golden and crisp.

Cool:
Remove bread from the oven and cool on a wire rack before slicing.

Serving and Storage Tips