There’s something deeply satisfying about baking your own bread—especially when it requires no fancy tools, no kneading, and only four humble ingredients. This Simple Dough Bread is inspired by the no-knead method popularized by Jim Lahey, but streamlined for everyday kitchens. With a crisp golden crust and a tender, airy crumb, it tastes like it came from a village bakery—even though you mixed it in a bowl before bed.

Perfect for sandwiches, soup-dunking, or slathering with butter, this loaf proves that great bread doesn’t need complexity—just time and care.

Why You’ll Love This Recipe
🥖 Only 4 ingredients: flour, water, yeast, salt
✋ No kneading, no stand mixer
⏳ Mostly hands-off (overnight rise = deeper flavor)
💸 Costs under $2 per loaf
🌾 Naturally vegan, nut-free, and easily gluten-free(Makes 1 round loaf)

3 cups (375g) all-purpose flour (or bread flour for chewier texture)
1½ cups (360ml) lukewarm water (about 95°F / 35°C)
¼ tsp (1g) instant or active dry yeast
1½ tsp (9g) fine sea salt
Optional: cornmeal for dusting, water for steam
Step-by-Step Instructions (Effortless, Artisan-Style)
1. Mix the Dough (5 Minutes)
In a large bowl, whisk flour, salt, and yeast.
Add lukewarm water. Stir with a wooden spoon until no dry flour remains.
The dough will be shaggy and sticky—that’s perfect.
2. First Rise (Overnight or 12–18 Hours)
Cover bowl tightly with plastic wrap or a damp towel.
Let rest at room temperature (68–72°F / 20–22°C) for 12–18 hours.
It should double in size, look bubbly, and smell slightly tangy.
3. Shape the Loaf (5 Minutes)
Lightly flour a work surface. Scrape dough out gently.
Fold edges toward center to form a loose ball.
Flip seam-side down; let rest 15 minutes (covered).
Tighten into a round boule by tucking edges underneath.
4. Second Rise (1–2 Hours)
Place dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel.
Cover and let rise until puffy—about 1–2 hours.
Meanwhile, preheat oven to 450°F (230°C) with a Dutch oven inside (lid on) for 30+