First Attempt – Artisan Bread Without Kneading

This is my first attempt but I am happy with the results but will improve further.

Credit goes to for the detailed instruction of “Dough Preparation”.


How to Make Crusty Artisan Bread


1 cup warm water

1 teaspoon yeast

2 teaspoons of sea salt

1 teaspoon coarse sugar

1 teaspoon olive il

5 cups bread flour

1 teaspoon olive oil

Plain flour for coating

2 small rectangular baking tray



Add yeast to warm water and leave it to sit for 5 minutes.

In a mixing bowl, transfer the yeast together with the sugar, salt and olive oil together.

Add the bread flour.

Mix by hand until dough comes together and no longer stick to edges of the mixing bowl.

With this, you will need to add more bread flour until the mixture is uniform.

You have to ensure that the dough is uniformly moist without dry patches.

Allow the dough to rise. Cover with lid (Lock and Lock container).

Allow the mixture to rise at room temperature to a maximum of 5 hours.

Thereafter leave the container in the refrigerator overnight.

For baking procedures: Refer to link on what to do on “Baking Day”.



Photo of the crusty nicely browned and firm to touch Artisan Bread.



Close-Up View