The Easiest No-Knead Bread Recipe

In a Baking Steel Dough Container or large bowl, add the bread flour and all-purpose flour. Add the salt and whisk to combine. Then add the yeast and whisk again.

Pour in the water and mix with your hands until a shaggy dough forms. There should be no dry spots.

Remove the dough from the container and knead on a lightly floured surface for 2-3 minutes to ensure there are no dry clumps of flour.

Place the dough back in the container, cover, and let it rest at room temperature for 24 hours. The dough will more than double in size.

After 24 hours, lightly flour your work surface and gently remove the dough. Form into a rectangle, fold in half, press the four corners into the center, flip seam-side down, and create tension by pulling towards you. Let rest 15 minutes.

Repeat the tightening process, gently rotating the ball and cupping your hands underneath to create a tight, round shape.

Place the dough seam-side up in a well-floured bread basket or bowl lined with a floured tea towel. Let it rest for 1-2 hours.

Place your Baking Steel on a rack in the middle of your oven and preheat at 450°F on convection for at least 45 minutes.

Gently flip your dough onto a lightly floured pizza peel. Make one decisive score across the top about 1/2 inch deep. Launch onto the preheated Baking Steel.

Toss a few ice cubes onto the floor of your oven (not on the Steel) and close the door. Bake for 20 minutes, then release steam, reduce to 400°F, and bake another 20-25 minutes until deeply golden brown and internal temperature reaches 205-210°F.

Let the bread cool on a wire rack for at least an hour before slicing to allow the crumb to set properly.