Yield

1 large loaf (8½ x 4½-inch loaf pan)
10–12 slices

Ingredients

500 g (4 cups) bread flour
375 g (1½ cups + 1 tablespoon) warm water (95–100°F / 35–38°C)
10 g (2 teaspoons) salt
2 g (½ teaspoon) instant yeast
1 teaspoon honey or sugar (optional)

Equipment

8½ × 4½-inch loaf pan
Large mixing bowl
Plastic wrap or clean towel
Sharp bread lame or razor
Cooling rack

Step 1 – Mix the Dough

Add flour, yeast, and salt to a bowl.
Pour in warm water.
Mix with a spoon until no dry flour remains.
Dough will be sticky—this is normal.
Cover the bowl.

Rest for 12–18 hours at room temperature (68–72°F / 20–22°C).

The dough should double in size and look bubbly.

Step 2 – Shape

Lightly flour your counter.

Turn dough out gently.

Stretch into a rectangle.

Fold:

Top to center
Bottom to center
Left to center
Right to center

Roll into a loaf shape.

Place seam-side down into a lightly greased loaf pan.

Step 3 – Second Rise

Cover loosely.

Rise 45–90 minutes until dough rises about 1 inch above the pan.

Do not overproof.

Step 4 – Score

Dust lightly with flour if desired.

Using a razor blade:

Make one long cut down the center.

Depth:

¼–½ inch (6–12 mm)

The score allows controlled expansion.

Step 5 – Bake

Preheat oven to 450°F (230°C).

For extra crust:

Place an empty pan on the lower rack.
Pour 1 cup hot water into it when the bread goes in.

Bake:

20 minutes at 450°F (230°C)
Reduce to 400°F (205°C)
Bake another 20–25 minutes

Internal temperature:

205–210°F (96–99°C)

Cool completely before slicing.

Baker’s Tips

✔ Bread flour gives better rise.

✔ Sticky dough makes an open crumb.

✔ Don’t add lots of flour while shaping.

✔ Cool at least 1 hour before cutting.

Storage

Room temperature:

3–4 days

Refrigerator:

Not recommended (dries bread)

Freezer:

Up to 3 months

Freeze sliced for easy use.

Nutrition (Approximate)

Per slice (1 of 12):

Calories: 165
Carbohydrates: 33 g
Protein: 5 g
Fat: 0.7 g
Fiber: 1.3 g
Sodium: 195 mg
Sugar: <1 g

Frequently Asked Questions

1. Can I use all-purpose flour?

Yes. The loaf will be slightly softer and have a little less oven spring.

2. Why is my dough sticky?

This recipe uses high hydration. Sticky dough produces a lighter, more open crumb.

3. Can I knead it?

Yes. Knead for 8–10 minutes, but it’s designed to work without kneading.

4. Why didn’t my bread rise?

Possible reasons:

Old yeast
Water too hot (killed the yeast)
Cold room
Not enough proofing time

5. Why did my loaf collapse?

Usually caused by overproofing. Bake when the dough has risen just above the rim of the pan.

6. Can I make it overnight?

Yes. Mix in the evening and bake the next day.

7. Can I use active dry yeast?

Yes. Use ¾ teaspoon active dry yeast and dissolve it in the warm water first.

8. How do I get a crisp crust?

Bake with steam.
Cool on a wire rack.
Avoid covering while hot.

9. How do I get a softer crust?

Brush the hot loaf with melted butter and cover with a towel for 15–20 minutes.

10. Why score the loaf?

Scoring controls where the bread expands during baking, creating an attractive split and preventing random cracks.

11. Can I add seeds?

Yes. Mix 2–4 tablespoons of sesame, sunflower, flax, or pumpkin seeds into the dough, or sprinkle them on top before baking.

12. Can I add whole wheat flour?

Yes. Replace up to 25–30% of the bread flour with whole wheat flour. You may need an extra 1–2 tablespoons of water.

No-Knead Artisan Loaf Pan Bread