This fermented no-knead bread is a simple, hands-off recipe that delivers a soft, chewy loaf with deep flavor—all in the same day! Using active yeast and a slow fermentation process, this bread develops incredible texture and taste without any kneading. Perfect for beginners and experienced bakers alike, this easy homemade bread pairs beautifully with any meal. Bake fresh, flavorful bread at home with minimal effort!

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0:00 Intro
0:08 Adding ingredients
1:07 Mixing dough, Stretch and Fold
3:28 Shaping the dough
6:00 Preparing dough for baking
7:20 Ready to Eat with some butter

No-Knead Fermented Bread Recipe (Same-Day Bake)

Ingredients:

500g (4 cups) all-purpose or bread flour
330g (1 ⅓ cups) water
15g (1 tbsp) oil (olive oil or neutral oil)
5g (1 tsp) salt
½ tsp active dry yeast
Instructions:

Mix the Dough – In a large bowl, combine flour, water, oil, salt, and yeast. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Cover and let it rest for 30 minutes.

Stretch and Fold – After resting, perform a stretch and fold: Wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3 more times. Cover and let rest for 30 minutes.

Repeat Stretch and Fold – Perform the stretch and fold one more time, then cover the bowl and let the dough ferment at room temperature for 3 hours.

Shape the Dough – Lightly rub water on your work surface. Flip the dough onto the surface, gently shape it into your desired form, and place it in a parchment-lined, buttered, or greased baking tin.

Final Rise – Cover and let the dough rise for 1 to 2 hours, or until puffy and slightly domed.

Bake – Preheat oven to 450°F (232°C). Bake for 10 minutes, then reduce the heat to 425°F (218°C) and continue baking for 20-25 minutes until golden brown.

Cool and Enjoy – Let the bread cool in the pan for a few minutes, then transfer it to a wire rack. Allow it to cool before slicing for the best texture.

This bread is crusty on the outside, soft and airy inside, with a deep, slightly fermented flavor. Perfect for sandwiches, toast, or dipping in olive oil!

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