No-knead bread

So, for this no-knead bread the only important thing is for you to decide the day before that you’re going to make it, and then to combine a few basic ingredients. We devised this recipe with dry yeast instead of fresh because most homes always have dry yeast on hand. We bet you’ll find preparing this no-knead bread so simple that you’ll bake it again and again, and your family will be so impressed they’ll think you got up at 4 am! But be sure to remember the most important ingredient, one not included on the list of ingredients – love. Anything that’s made with love tastes especially delicious. And if you decide to spread your favourite Argeta on it, the result will be extra scrumptious!

Making the dough

1. In a bowl, mix flour, salt and yeast, then add water and stir.

2. The dough will be very wet and sticky.

3. Tightly cover the bowl and place it in the fridge overnight.

4. Take it out an hour before baking.

Forming

1. Thirty minutes before the proving is complete, heat the oven to 230°C and put a large cast iron pot with a lid in it.

2. Shake the dough out on a flour-dusted surface, but don’t knead it. Using a spatula, fold its sides towards the middle a few times.

3. Put this dough ball onto the parchment paper.

1. Form it into a roughly round shape with your hands or the spatula, pushing the edges under the dough.

2. Dust with a bit of flour.

1. Uncover the pot and carefully place the parchment paper with the dough in it.

2. Tightly cover the pot and place it in the oven.

3. Bake the bread for 30 minutes in the covered pot, then remove the lid and bake it for another 12–15 minutes.

4. While the pot is covered, most of the steam remains inside, helping the bread to rise nicely before its crust dries out and hardens.

5. After removing the lid, the direct heat causes it to bake to a beautiful golden-brown colour.

If you share this recipe, don't forget to add #ArgetaBread 😉