The no-knead gateway bread: wet dough, overnight fridge rise, dimples full of olive oil and flaky salt. Nearly impossible to ruin, dangerous to be near.
400 ml
💧 Sparkling Water ›
still water, 400 g
Mise en place
Before you start
Yield: One 23×33 cm slab
Prep checklist
Sparkling Water — still water, 400 g
Stir flour, water, yeast, and salt into a wet shaggy mass — 2 minutes, no kneading. Cover and refrigerate 12–72 hours.
💡
Time is the kneader here: the long cold rise builds flavor and structure while you sleep.
Pour into a generously oiled pan, fold once, and let it spread and puff at room temperature, 2–3 hours.
Oil your fingers and dimple to the bottom everywhere. Rosemary, flaky salt, more oil than feels responsible.
Bake at 220°C until deep gold, 22–25 minutes. Cool 10 minutes in the pan — the base crisps in the oil as it sits.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
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