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How to Make Bread Without Kneading

How to Make Bread Without Kneading

A bread - especially a really good loaf of bread - can go well with almost anything. There’s the classic soup and bread combo. There’s a no-fail sandwich that can satiate your hunger in a jiffy. And there’s bread that you can eat on its own because it’s really that good! 

But to make really good bread takes a lot of time and effort - especially when it comes to the kneading process. If you don’t have a stand mixer, we know that kneading is something that requires a lot of patience and well… arm muscle. 

So what do you do if you’re craving that buttery, crusty, and comforting warm bread but you’re not up for kneading? Make a no-knead bread instead! 


Breadmaking may sound intimidating especially if you’re a beginner. But it doesn’t have to be that way! Follow these tips to make sure that you nail your bread the first time. 

  • Know your flour: The kind of flour that you use plays a big factor on how your bread will turn out. If you want your bread to be on the chewier side, using bread flour can help you achieve that result. Bread flour has higher protein content (usually at around 11-13%) as opposed to all-purpose flour. Remember that most bread recipes will need higher amounts of protein to produce lots of gluten.

  • Cover your dough: Covering the dough while you let it rise prevents the skin from forming on the surface. We are looking for that fluff and chewy and not that dense, hard-as-a-brick consistency. 

  • Measure your ingredients correctly: Weighing your ingredients using a reliable kitchen scale is much more accurate than measuring your ingredients in cups or spoons. If you don’t have a kitchen scale, make sure to spoon and level your ingredients. 

  • Check if your yeast is still active: Yeast may lose its freshness even before it reaches the maximum shelf life. When in doubt, always check if your yeast is still active. To test, dissolve ½ teaspoon white sugar in ½ cup of warm water. Next, put 2 teaspoons of instant yeast in the white sugar and warm water mixture. Wait for 10 minutes. If the yeast is still active, it will bubble and expand. 


    • 3 cups bread flour (405 grams or 14.3 ounces)
    • 1 ½ teaspoons salt 
    • ½ instant yeast 
    • 1 ½ cups room temperature water 


    1. In a large mixing bowl, whisk together your dry ingredients until well combined. 
    2. Stir in the water until a thick dough forms. If the dough is too dry, add a few tablespoons of water until it’s a bit wet. 
    3. Cover the mixing bowl with a plastic wrap or damp cloth. Let it rest for 12-18 hours at room temperature. After the resting period, your dough should be big, puffy, and loose with little bubbles in it. 
    4. Preheat the oven to 450 F. Next, you’ll also want to preheat the Segretto Cookware Dutch oven for at least 30 minutes. Line the Dutch oven with parchment paper to prevent the dough from sticking on its surface after it’s baked. 
    5. Put the dough on a well-floured surface, gently scraping the sides off the mixing bowl to get all the dough. 
    6. Shape it into a ball with flour on the outside. Cover with plastic. 
    7. Once your oven reaches 450 F, remove the plastic from the dough and gently set it in the Dutch oven. Make sure to use your trusted oven mittens as the preheated Dutch oven will be very hot. 
    8. Bake covered for 30 minutes. 
    9. Remove the Dutch oven lid and bake for another 10-15 minutes to get that trademark, artisan golden brown and crispy exterior. 
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