Easy No-Knead Bread Recipe without Dutch Oven

Dry ingredients - In a large bowl, combine flour and salt, and set aside.

Wet ingredients - In a measuring cup or medium bowl, measure the warm water, add olive oil, sugar, and yeast. Combine well.

Dry to wet - Add the yeast mixture to the flour mixture. Use a wooden spoon or spatula to combine the ingredients thoroughly, ensuring no dry flour remains on the bottom.

Rise - Cover with a clean cotton towel or plastic wrap. Let it sit on the countertop in a warm room for an hour. Then place in the fridge for 4 hours, or up to 12 hours. I like to leave it overnight.

Shape - Remove the dough from the fridge. Dust your work surface with enough flour to prevent sticking. Turn the dough onto the floured work surface. It is best to use a bench scraper or spatula.

Divide the dough into two with a bench scraper (this makes two loaves). Gently use your hands to bring each portion together into a ball (see video). Do the same with both loaves.

Proof - Dust two 8-inch round baking pans with flour. Place the dough into each baking pan, seam side down. Shake the pan to help the dough settle in the center. Sprinkle some dry flour on top. Cover the bowl and let it proof for 30 minutes.Alternatively, you can place the dough on parchment paper to move from the work surface to the pan. Also, you can also use a Pyrex, enamel, or ceramic pot.

Preheat the oven to 400°F/ 200°C / Gas Mark 6 for at least half an hour (30 minutes) before baking.

Score - Using a blade, or a sharp kitchen knife, slash the proofed bread on top (see video) (this will help release steam from the bread).

Bake - Place the bread pans on the middle shelf. Place a bowl or tray of water on the bottom of the oven. Bake for about 35 minutes until lightly golden on top.

Cool - Remove the bread from the oven and take it out of the pan. Place the bread on a wire rack – this will prevent the bread from becoming soggy on the bottom due to steam. Let the bread cool for at least 20 minutes before you cut it.