On this page, you will find both the short and long version videos of a basic no knead bread baking technique. See these variations of no knead recipe too.

Before we get started, I wanted to share an email I received from Leanna who says more for the benefits of the no knead method than I could ever convey. She says…

Love This Method

I’ve been baking bread for 40 years and this method has turned my bread baking upside down. I even had kneading down to an art. My dough had to feel just right. My ingredients had to be the best. Now I just throw these four items into a bowl and with no effort on my part, I end up with perfection. I take care of a lady with handicaps and bake it for her too. She has a gas oven and mine at home is electric. I have had no problems with this method. I used to have a sourdough starter but several moves ago, I discarded it. Now with your starter I am back in business. I can hardly wait for my first loaf of NK sourdough bread.

6 min. 40 sec.

12 min. long

Ingredients for basic yeasted No Knead Method:

3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

  • Mix together the dry ingredients.
  • Mix in water until the water is incorporated.
  • Cover with plastic and let sit 12-18 hours.
  • Follow video instruction for folding.
  • Cover loosely with plastic and rest for 15 minutes.
  • Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
  • Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
  • Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
  • Let cool completely on rack.
  • Consume bread, be happy.

Note: Regarding the 15 minute rest after the long proofing period; it’s a habit of mine from working with “regular” dough where it helps to have the dough rest after folding in order to relax it so it’s easier to shape for the final rise. With the wet no knead dough recipes, I’ve been skipping it and haven’t noticed any difference in the results.

No Knead Revisited – A Three Year Check Up

The original New York Times no knead bread recipe was published in 2006, about the same time Breadtopia was born. By far the most common difficulty people write or call in about is with the dough being too wet to handle at the end of the long first proofing period and also when it’s time to place the dough into a covered vessel to bake at the end of the second rise.

When you run into this, there’s not a whole lot you can do about it other than attempt to follow through on the instructions and ultimately wrest the dough into your heated baker and into the oven. Your “mistake” may turn out better than you expected and if nothing else, you’ll learn from it. The next time around you can do one or a combination of a couple things differently.

  • Add more flour and/or use less water than you did the first time. Dough has a way of getting more slack as it sits for many hours so if you start off with the dough being a little stiffer than you think it should be, that’s fine and maybe it’ll be easier to handle later.
  • Consider reducing the long proofing time by several hours. Don’t get stuck on the idea of 18 hours. Depending on your room temperature and humidity, 18 hours may result in over proofing. When dough proofs too long, the gluten breaks down, the yeast looses some oomph and it can just get downright soupy. Most of the time, I find 12-14 hours to be about right (and sometimes even 9-10 hours during very warm weather). If you want or need to prolong the proofing time, but don’t want to risk over proofing, stick the dough in the fridge for several hours or overnight. That will slow things down a lot. Then resume proofing at room temp until it’s ready to bake.

The same principle holds true on the second rise. While 1-2 hours is the suggested range, I’m almost always at about 60 to 75 minutes.

Another concern we hear a lot is about the dough not rising much during that second short proofing period. I don’t see mine rise much then either and it doesn’t matter so long as you see a good rise during the first several minutes that the dough is in the oven. That’s called oven spring and it’s a very good thing. By keeping your proofing periods on the shorter side, you’re more likely to get good oven spring from the still vigorous yeast or sourdough starter.

Of course all of the above is assuming your yeast or sourdough starter is fresh and viable to start with.

In summary, most problems can be helped or solved by stiffening the dough a little and/or shortening the rising times.

If you’re new to bread baking, don’t think from reading this that it’s difficult or tricky to get great results. Most people find it a breeze and enjoy success right out of the blocks. Others may find it takes a few tries. It’s important to have fun with it and don’t worry about bombing. There’s no significant downside to bread baking but the upside can be fabulous. Enjoy!

This method of baking is quite forgiving if you alter the ingredients and proportions. One of the great things about a bread recipe that is so easy and involves just one loaf at a time is you don’t feel like you’re risking a lot if your experimenting goes awry.

Try using different flours and/or different proportions of flour and play around with the water measurement a little.

We’d would love to hear from anyone with their experiences using this technique, both successful and otherwise. Please share your experiences below.

Note: Here are some great dough handling tips from Breadtopia reader Mark Liptak. Also, check out these no knead baking techniques by Margaret Ball.

1,692 thoughts on “No Knead Bread Baking Method

  1. Cdn Baker

    I’ve made several loafs now and am still working on perfecting a recipe so I can duplicate it more consistently. Like some people I found the dough too wet to work…going to try using intuition instead of recipes next time. One comment – might be better for people to use weights for their recipe re. flour and water.

    generally 3C flour s/b 473 – 500 grams
    to 1.5 cups of water? has someone weighed the water. One guy I saw said 75% -80% hydration. But I found this watery.

    Another comment to make: SAF yeast is next to impossible to find. I contacted the manufacturer and they said in Toronto, Ontario. SAF yeast is BAKIPAN yeast – use instant not rapid rise.

  2. Henrik

    Thanks for these fantastic videos that are SO instructive! Helped a lot really!

  3. Brian Avery

    Leonard, I think sometimes we can stick too closely to a recipe. I know I did. If a recipe called for a certain amount of flour and water that is what I used, regardless of what my intuition might tell me. After making many loaves of no-knead bread I measure very carelessly now and seem to have better success. I pour most of the water/sourdough mix (or if you like, water/yeast mix) into the flour/salt and stir using the wire whisk sold at this site. As I stir the dough gets stiffer and stiffer and becomes too dry to pick up all the flour in the bowl. I keep adding small quantities of the remaining water/sourdough mix until I get just slightly beyond the point where I am picking up the remaining flour as I stir. If you try this method and the result is too wet or too dry then you can adjust your ingredients. For me this works better than going by exact measurements and ignoring what my senses tell me about the dough. I use a stainless steel bowl with an elastic plastic cover for the initial proofing. Then I dump the dough onto a floured board using a plastic scraper to release the dough from the bowl. Sometimes I let the dough sit for the recommended 15 minutes resting time after folding it over a couple times but I seem to get equally good results just putting it directly into a proofing basket sprayed with cooking oil and coated with bran. Sometimes I dump a bit of flour randomly over the bran. It makes the finished bread attractive. When the dough has completed the second rise I place a wooden baker’s peel covered with parchment over the bowl and carefully turn the peel and bowl over. After gently lifting the bowl off the dough I slide the parchment and dough off the slip and onto a pizza stone, covering it with a La Cloche lid. I find this easier to do than trying to slide the dough into the La Cloche base but I’m sure that would give excellent results if I practiced a bit. My methods may not be the methods you choose. I find the true enjoyment of baking comes when one can place less emphasis on sticking exactly to the recipies and begin to make the process their own. Have fun.

  4. Hi Leonard,

    Either way aught to help a lot. Add more flour, or less water should get you to about the same place. In my videos you can see I’m folding the dough and picking it up with my hands with no difficulty. I don’t use a super wet dough and it works great. I think a lot of people get thrown by too wet a dough. It shouldn’t be a soupy mess.

    The other thing that helps some, is letting it rise in a bowl of some kind so it kind of holds a roundish shape a little. This isn’t such a big deal but at least it won’t pancake on you.

    Try it next time with a good bit more flour and keep track of how much you use so if you get lucky, you’ll know how much to use the next time.

    Good luck and report back.


  5. Leonard Kolins

    I made another loaf of no knead and have the same problem as before. The dough is so soft after the first and second rise that I basically pour into La Cloche. It has no structural integrity, so even though the taste, crust, and crumb are very good, it resembles a large pregnant pancake rather than a boule. Do I need less water or more flour?
    Thanks for any help.

  6. Hi Betty,

    That’s kind of a tough one as far as I know. Storing it in a paper bag is the best way to go I think. Plastic will definitely soften it. And don’t refrigerate it.

    Once the bread is cut, some find it helpful to keep the bread cut side down on a cutting board or counter and slide a paper bag over the loaf.

    Or do what many do and eat the whole thing in one day ;).


  7. Ashley

    I just had to write to thank you for the amazing NK technique!
    I cook much more than I bake, and have tried baking whole wheat bread many times with the result being a dense and barely risen brick!
    I honestly didn’t know this method existed, and was skeptical… okay fully doubted the fact that I could turn out a successful, let alone airy loaf of 100% whole wheat bread!
    WELL… I DID!
    Not having a La Cloche or a dutch oven, I am also thankful for the comment that suggested using the stone insert of my crock pot and a stone cookie sheet as the lid, which worked nicely (though I will turn the heat down sooner or bake at 475/425 next time because the bottom got a bit darker than I would’ve liked)
    I used a tablespoon of baking powder with my 100% whole wheat, since I didn’t use any all-purpose, gluten or bread flour, and I think it really helped the wheat bind and rise appropriately. Also, I added a tablespoon of honey to sweeten the wheat… YUM!
    So, that’s it… it worked… I am truly impressed and forever grateful for your website, which will be the basis of why my money will rarely go to bread baked in industrial ovens… unless I become a paid chef someday!
    Thank you, thank you, thank you. :)

  8. Betty

    Eric, I need help. I’ve been making good bread following your No-Knead. The crust is my problem. It is so crispy when it is just out of the oven, then the next day it is soft. Is there a way you keep your crust from doing that?
    Thanks in advance, Betty

  9. Thanks Dave and Betty. A little innovation solves most challenges.

  10. Betty

    I just made my first loaf following your recipe. Wow!! The best bread I ever made and I’ve made some pretty good stuff.
    I have an oblong La Cloche and I was going to order a proofing basket for that. But I needed one right away so I could roll the dough into the hot baker. I just happened to have a plastic celery keeper which is now a proofing basket.

    Thank you so much for the videos and all your great instructions.

  11. Dave Reich

    I’ve had great success without using a towel or bowl for the second rise. I simply put the dough on a small, well-floured pizza peel and then let it fall into the pot for baking – scraping in the entire amount. It works great with nothing left stuck in a towel or bowl.

  12. Very cool! That’s great. Thanks for reporting back.

  13. Tim

    So using a cornmeal dusted towel inside a bowl worked just fine, I was actually suprised how well the bread came out, it looked just like a round loaf you would get at any decent bakery.

    Can’t wait to try it again, will defintley try putting some extra stuff in there for different flavors.

  14. Hi Tim,

    First off, congratulations. I hope it turns out well.

    You can use any kind of bowl. The important thing is that you are able to easily get the risen dough out of the bowl and into the Dutch oven or whatever. You don’t want it sticking like crazy so you end up totally deflating and basically destroying your dough.

    It’s easy to coat a towel or proofing basket with wheat bran (as is suggested) to prevent the dough from sticking. You’ll have to figure out a way of getting the bran to stick to the sides of whatever container you are using for that final proof.

  15. Tim

    So I am currently in the process of making my first loaf of bread ever, trying the no knead process. When I get home tonight it will be ready to fold and proof…I don’t have a proofing basket or a towell large enough to use, why can’t it still sit in a bowl to proof? Am I completley missing the point of the step?

  16. Dave Reich

    A couple of things:

    1. A round 4 quart crock pot insert works great. While their lids are not oven proof, you can simply use a cookie sheet or foil for the covered portion of the baking. For a larger loaf, I’ve also used 1.5 times the ingredients in an oval 6 quart crock pot insert, again with great results.

    2. The discussion about measuring flour in your longer video is interesting, but I wonder about its significance. In the original Bitman video, he doesn’t seem too fussy in measuring his flour. Additionally, I have often wondered how the authors of other bread recipes have measured there flour when creating their recipes – did they weigh it, sift it, or just scoop it out?

  17. Shaun

    Thanks a heap…I’ll try the 14 hrs. The dough doesn’t seem to double though, but I’ll try it anyway. Heck flour is cheap. I’m gonna make a hat that can sever statues if it doesn’t work. I think I saw that on a movie somewheres.

    The starter does froth and puff when I feed it and it smells great. I have granite countertops and they are considerably cooler than the room temp 55-60?

    I’m gonna buy a diamond router bit and holler out the carcass fer some bowls. They make great anvils.

    Thanks fer the tips.

  18. Hi Shaun,

    I wonder if that’s how discuss throwing came to be. A few thousand years ago, some guy in Greece starting flinging his failed bread and from there it evolved into a major Olympic event.

    I would actually go the other direction on the first rise time. When you go too long on the first rise, the sourdough starter consumes too much of its available nutrients (the flour) and there’s not enough left to give it a decent second rise. Maybe try proofing for 14 hrs (rough guess) on the first rise and see what happens. 65 degrees is a good proofing temp.

    With sourdough, success depends a lot on the health of the starter. And that’s always a tough one to trouble shoot from here. When you feed it, is it rising really well in its container before it falls back down?

    Worst case – your son can get some extra throws in.

  19. Shaun

    Well, I must be some kinda short bus ridin, winder lickin retard. I’m on my 5th loaf of sourdough. My son throws the discus and he’s started takin the loafs to school soas he can fling em. They are just about the right weight fer tossin. I’ve changed my starter twice using the pineapple method with good results but the dough won’t rise the second time.

    I don’t know…my kitchen is about 65 degrees so I have extended the first rising time to 24 hours and it still doesn’t help.

    I’m just about ready to give up on the sourdough process.

    Any suggestions Eric would be of value.


  20. Steve

    I have tried the oatmeal and olive loaf. Both are very good. The oatmeal is especially good for toast. Steel cut oats can be purchased on Amazon if they are hard to find at a store. I was able to buy them at Costco in the Seattle area.

  21. Steve

    Thank you so much for the wonder web site, information and videos!

    I made two loaves of basic bread when the NY Times article appeared last year, but both times it burned baking at 500 for the 45 minute duration. I use an older cast iron enamel dutch oven and it also stuck to the bottom.

    Your video filled in some gaps from the Times article and indicated at lower temperature for the last 15 minutes of uncovered baking.

    The bread turned out quite well. I placed parchment paper in the bottom of the dutch oven and had no issues with sticking. Next time I will try without the paper at the lower temperature.

    Your recipe with whole cut oats is next on my list. Well maybe your olive loaf will come before that…


  22. Hi Debbie,

    I think what you read about using the refrigerator to “buy time” might be just the ticket. This technique is already used in many delayed fermentation recipes so I don’t see why it wouldn’t translate well to the no knead method. I think I’ve used this myself with no knead but can’t recall for sure :).
    What I would do is put the dough in the fridge immediately after mixing it up. Refrigerating it will not stop the fermentation, it will just greatly slow it up. How much will depend to some extent on how cold you keep your fridge. So some experimenting will be required to find what works best for your conditions and schedule.
    When you take the dough out of the fridge again, you’ll just have to monitor it to see about how much more time it requires to finish proofing. Once you get this down, it should be a fairly predictable and easy process you can count on.

  23. Paula

    i have had the same problem as a couple of writers in that my dough cannot be “shaped”–it’s runny. The recipe I was given had 1 5/8 c. of water and I can’t imagine 1/8 c. extra would make this much difference. I have made this recipe twice, both times with the same messy outcome. The first go-round, I ended up overworking the dough because Of the excessive amount of flour I had to add as well as having to use a dough scraper to keep the dough from sticking. I baked it in an enamel dutch oven and ended up with a hockey puck that tasted ok but the inner crumb was mushy and the crust almost burned–it barely rose after 2+ hours rise time and I got no oven rise.

    Tonight’s effort is a little better, altho the loaf is heart shaped as I couldn’t get it off the peel easily (there was no way it was going to come out of a rising basket, and it didn’t rise so much as “spread”) and it flopped into the pan. I used cast iron this time and the crust is better, and I actually got some oven rise this time.

    BTW, I have used rapid rise/bread machine yeast in conventional knead recipes (even long-rise sourdough recipes) and always get a very nice second rise in much shorter time frames. I also can’t imagine that the yeast is making the difference in the texture of my doughs.

    Is there a version of this recipe by weight?

  24. Debbie Shaffer

    Thanks Rosemary and yes, it does help. However, I would really like to have the option of having bread at various times during the week. After my earlier posting I was reading where someone talked about putting the dough in the frig. This might help one be more in control of the situation, rather than being at the doughs “beck and call”- if you know what I mean. Have you every tried that?


  25. Rosemary Jones

    Debbie – here’s what I’d do:

    7pm Thursday – mix the bread
    1pm Friday – 18 hours is up, fold and let rise and bake.

    I have class on Fridays so I use this schedule but bake Saturday afternoon instead. I use sourdough, so start at least 8 hrs earlier, but this still works if I start feeding my sourdough starter Friday morning or even the night before.
    Hope this helps!

  26. Debbie Shaffer

    Hi, I’am curious about something. How do all of you work and still manage to make this bread? I have taken the ingredients to work with me on my last day of the week, mixed it together, taken it back home, and baked it the next day. But seriously, has anyone figured out how to make this workable for those who work Monday thru Thursday, 9-5?

    By the way- the loaves I made are wonderful! Thanks Eric for this website!


  27. Hi Hal,

    A paper bag on the counter is your best bet to preserve the crispy crust. The other options will definitely soften it. Sometimes I turn the bread cut side down on a cutting board to slow staling of the crumb and slide a paper bag over the top. May not fly visually, but works short term at least.

  28. Hal Weitzel

    Order arrived, made my first loaf and everyone loved it. . . great crust, good flavor and texture. Now, how do I store the leftover to preserve the crisp crust. . . paper bag on the counter, refrigerte in a plastic bag, freeze. . . Thanks for your help

    Hal Weitzel

  29. Hi Alen,

    Right after you mix up the flour, water, salt & yeast, you can place in the fridge to delay the fermentation for many hours. When you take it out of the fridge, you just have to keep an eye on it to see when it’s ready for the oven.

    You can also freeze the dough for up to a few days until you want to bake again. Again, freeze it right after you mix up the dough. This works with the instant yeast, I’m not so sure how well with sourdough leavening.

  30. Ok, Yesterday i did mixed the dough and because im late in the office its resting for more than 18 hours approx 21h and its the first time I’m doing it that way…i will do some pics and if i suceed i will mail you back Eric! Is there a way to have the dough after resting in the fridge for later use? (to have always fresh bread at home..) thanks again

  31. Elliott Fauré

    Does the dough recipe have to always be the same?
    Has anyone tried the dry commercial “just add water” bread mixes with this method?



  32. Brian Avery

    I use sourdough starter in my no-knead bread but whatever method is used this bread is open for experimentation. Try adding grated cheddar cheese and jalepeno slices (or diced or however you like). Quantities or kind of cheese are not critical. Just suit your own tastes. I loved this bread but I thought it could use a little more jalepeno (I used one). My latest loaf included a fully-ripe red jalepeno and a green one, cheddar cheese and a bit of rosemary. I was in a cooking mood today and ate so much I had no room for the bread. I’m looking forward to slicing into it tomorrow. It’s great with fresh garden tomatoes. By the way, I make my bread with (generally) about half white and half multigrain flour.

  33. Hi Mafalda. Thanks for the great feedback. That’s interesting what you say about your LeCreuset. I recently ordered a Dutch oven from Amazon just to see for myself how the two compare. I wonder if the cast iron transfers the heat too quickly.
    Anyway, I’m REALLY glad to hear you are happy. Thanks again.


  34. Mafalda Henry

    Hi Eric – Just wanted you to know how excited I was to receive the La Cloche bell, proofing basket and the wisk. I just couldn’t wait to start baking. It is now so simple when you have the right tools. My counter was always a mess and I could never find the right article to rise the dough. The bread came out perfect, now I can’t wait to use the sour dough starter. Unfortunately, I can’t make the bread too often since I have a naughtly diabetic hubby, you know how that is!!! I found that using the LeCreuset makes the bottom crust much too hard, no matter what temperature I baked it at, now I’m happy again!!! By the way the video problem must have been fixed since it is now working. Also it is pretty cool that you sign the order forms, it feels as though I made a new friend. Thanks again Mafalda

  35. Hi John,

    It’s great to hear that your bread is turning out so well.

    Special thanks too for pointing out the video loading problem. It should be working now.


  36. John Watherley

    I just received the instant yeast from you. Only the regular rapid rise yeast was available anywhere in this area (Melbourne FL).
    I made the NK bread per your recipe with all white bread flour but chickened out on the 500 F and baked at 450 F. I used a clay pot. The result at each stage was just like in your video and the texture and taste are excellent. The crust was a very nice golden brown. This was more acceptable to me than the apparently very dark crust in the video. I already have the second loaf proofing with some whole wheat flour this time.
    I think I will be disposing of my bread machine! By the way I could play the 6 min. video OK but the 12 min. video will not load?

  37. jeff

    I followed Denali’s idea of knocking it down in the bowl and just folding it over a couple of times, less messy and less work, I’m all for that. I have made both of my loaves with 2/3 whole wheat and 1/3 reg with great results. I also use increased the salt to 2 tsp. I don’t mind a hard crust but it’s a pain in the butt to have to cut it when it’s that hard, I don’t mind chewing it but cutting it is another matter. My second batch I added some fresh herbs from the garden, rosemary, thyme, and basil. I’m hooked, I’ve never baked before and love not having to buy any additional stuff to clutter my kitchen ever more. I’ll likely make a loave a week.

  38. Hi Liz,

    I seem to remember some reader comments addressing this very subject. Now if I can only remember where they are on this site…

    I’m sure some adjustment would be required but 3000 ft isn’t too bad. One suggestion would be to use an instant read thermometer to test the inside temperature of the bread. When it reaches 200-205, it should be done.

  39. Liz

    I just watched your no-knead video for the first time. The high heat and time scare me a bit – have you had any feedback concerning if this time and heat works at high altitudes?? I live in Calgary, Canada and we are over 3000 ft above sea level. Many of our baking recipes have to be adjusted.

  40. elpanadora

    I tried a white covered pyrex dish, and it didn’t work very well.
    I found a cast iron ‘beanpot’ – like the kind cowboys cooked over the fire – and that works great. It cost me about $15.

  41. 2 qt. might be a tad small but otherwise should be fine. I would try for 500 degrees.

  42. How’s about a 2 qt round, covered pyrex bowl? If so should the temp still be 500d? I just don’t want to spend 50 bucks or more for a lecreuset, or la cloche. Charlie at Cmebrewcoffee.

  43. Hi Charlie,

    I would just try it as is. The big advantage of using a preheated lidded container to bake the no knead bread is it helps create a crispy crust and you tend to get good oven spring (rise). But you may find baking it in loaf pan makes some nice bread anyway.

    You might want to grease the pan with a little butter as called for in the “holy grail” recipe.

    What may vary is the baking time. You’ll just have to experiment a little. This is where an instant read thermometer can come in very handy. The bread is done baking when the internal temp hits around 205F.

    Good luck and please let us know how it comes out.


  44. Hi Eric,
    I made a great loaf of the “holy grail whole wheat” today, and want to make the “basic yeasted no-knead method”. How can this recipe be adapted to a regular loaf pan? I don’t possess a Dutch or French oven, nor La Cloche.

  45. Here are some photos Zhang emailed from China. He mentioned that his 5 year old nephew liked the bread very much and couldn’t help biting it before he took the pics. I wish he had sent a picture of his nephew too…

    no knead bread

    no knead bread

    no knead bread

    no knead bread

  46. That is interesting, Zhang. If you want to lengthen the process in order to potentially improve the flavor, after you mix up the dough you can put it in the refrigerator overnight and then the next morning let it warm back to room temperature before doing the fold and final rise.

    At this time, it is not possible for you to upload photos to this site, but if you email me the photo, I will be happy to upload it for you.

  47. Zhang

    Hi, Eric,
    I just finished my first no-knead bread. I only spent 6 hours in total, it should thank to the weather, there is 37 degree C in Nanjing, China today, so it only took 3 hours to make the first fermentation. I\’m quite satisfied with my bread, although the dough was a little bit wet. I ues a stainless steel pot plus a stainless steel dish as the baking container. The flour was bought by my father, I think it shoukd be all the purpose flour,tomorrow I will try with the all wheat flour. By the way, could you tell me how to upload picture onto your Blog?

    Best Regards,


  48. Hello Zhang,

    Yes! As long as your oven can reach a temperature of about 245-260 degrees Celsius. You should be able to find a cast iron pot or ceramic baker with a lid that will fit inside your oven. Of course you may have to scale down the recipe a little and make somewhat smaller loaves, but I definitely think it is possible and worth a try.

    Good luck and please let us know how it goes.


  49. Zhang

    I’m in China and have a small oven heated by tubular electric heating element on the top and bottom, the baking space of the oven is around 400mmX300mmX300mm(WxHxD), we can get all wheat flour from the super market. Do you think I have chance to make a beautful no-knead bread with my small equipment?

  50. Gustavo

    I think you are right. I just baked one loaf at 200C for a longer time and the crumb seems to be much better. The crumb is a little “white” now.
    At 220C the crust become brown faster and maybe this is the problem.
    And yes. It’s wheat flour.

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