No-Knead Italian High-Hydration Bread
A rustic Italian-style bread with an open crumb and crisp, lightly floured crust
2 large loaves or 4–6 small loaves
Total Time
Approximately 60–70 minutes (excluding cooling)
Oven Temperature
220°C (430°F)
Ingredients
Yeast Starter
100 ml water, lukewarm
1 teaspoon granulated sugar
8 g dry yeast
3 tablespoons wheat flour (all-purpose or bread flour)
Main Dough
500 g wheat flour, sifted
1½ teaspoons salt
350 ml water, lukewarm
30 ml vegetable oil
1. Prepare the Yeast Starter
In a small bowl, combine the lukewarm water, sugar, and dry yeast.
Add the flour and whisk until a smooth mixture forms.
Cover the bowl and allow it to stand at room temperature for 10–15 minutes, until the mixture becomes foamy and visibly active.
2. Mix the Dough
Place the sifted flour and salt into a large mixing bowl and stir to distribute evenly.
Create a well in the center of the flour.
Pour in the prepared yeast starter, the remaining lukewarm water, and the vegetable oil.
Mix using a sturdy spoon or spatula until all ingredients are combined and a very soft, sticky dough forms.
The dough should be fluid and elastic rather than firm; this high moisture content is essential for an open internal structure.
Cover the bowl and allow the dough to rise in a warm, draft-free environment for 30–40 minutes, until it has doubled in volume and shows visible air bubbles on the surface.
3. Shape the Bread
Generously flour a clean work surface.
Carefully transfer the risen dough onto the floured surface, handling it gently to preserve the air inside.
Lightly dust the top of the dough with additional flour.
Using a dough scraper or lightly floured hands, divide the dough into 2 large portions or 4–6 smaller rectangular portions.
Place the shaped pieces onto a baking tray lined with parchment paper, leaving space between each loaf to allow for expansion.
4. Bake
Preheat the oven to 220°C (430°F).
Place the baking tray on the center rack of the oven.
Bake for 20–25 minutes, until the bread is evenly golden and the crust is firm.
Remove from the oven and transfer the loaves to a wire rack.
Allow the bread to cool for at least 15 minutes before slicing to allow the crumb to stabilize
Storage
Best consumed on the day of baking
Can be stored at room temperature for up to 24 hours
Freeze once fully cooled for longer storage