Kneadless Bread

Photograph of bread.
Photograph of bread.

The long standing period, allowing the flour to fully dissolve (or rather for the glutens to fully relax), almost eliminates the kneading process.

Starting with instant yeast and hot water allows the fermentation to begin immediately. Keeping it warm reduces the waiting time.

The large amount of water creates steam in the closed pot, approximating the conditions in a professional bread oven.


  1. Combine dry ingredients:
    • 3 cups Flour (all-purpose or bread) {360g}.
    • 1 teaspoon Salt {7g, 2%}.
    • ½ teaspoon Instant Yeast {2g, .5%}.
  2. Mix in 1 5/8 cups Warm (130°F) Water {360g, 100%}.
  3. Cover bowl with plastic wrap.
  4. Leave for at least 3 hours at warm room temperature.

If your room is cool, place it in the oven and leave the inside light on to keep it slightly warmer.

Note that instant yeast is not the same as normal dry yeast. It has a much finer grain, is easier to use, and works a lot better.

Early afternoon

  1. Shape dough.
    1. Dump dough onto a floured surface.
    2. Fold in half.
    3. Fold in half again, a dozen times.
  2. Prepare for rising.
    1. Place dough in parchment lined bowl.
    2. Cover loosely with plastic wrap and wait 30 minutes.


  1. Put a heavy covered pot or large casserole dish (including the lid) into the oven and preheat to 450°F.


This is the one possibly bad step. Remember that the pot, and especially the lid, are hot.

  1. Bake
    1. Put the hot pot onto a surface that won't burn, and remove the hot lid.
    2. Use the parchment paper to carry the dough, and place both into the pot.
    3. Cover with hot lid.
    4. Return to oven and bake 30 minutes.
  2. Remove lid and parchment paper and bake loaf another 10 to 15 minutes until browned but not burnt.
  3. Remove loaf from oven and allow it to cool on a rack for at least 30 minutes.

The crust should be thin and crispy, with one or more large cracks and stretch marks at the top. The inside should have a moist crumpet-like texture.