Recipe for perfect bread without kneading

Preheat oven to 230°C (450°F).

Also heat an ovenproof casserole dish or heavy ovenproof casserole with a lid.

Carefully transfer the dough with parchment paper to the hot casserole dish and cover with the lid.

Bake covered for 30 minutes, then remove the lid and bake for another 10–15 minutes until the crust is a deep golden brown.

6. Let cool:

Remove the bread from the oven and let it cool completely on a wire rack before cutting into slices.

Tip:
Use bread flour for extra chewiness or wheat flour for a lighter crumb.

Don’t skip the long proofing process – it develops flavor and texture.

Store leftover bread wrapped in a cloth at room temperature for 2–3 days.