This recipe is the perfect lazy bread recipe! No-knead, mug bread is so popular because it guarantees a crispy crust and a wonderfully bubbly, holey interior with minimal effort (thanks to the slow, cold rising).

Here is the recipe, in “mug” (i.e. measuring cup) units:

🍞 No-Knead Mug White Bread
Ingredients
Quantity Ingredient Note
3 cups White fine flour (BL-55) Use good quality bread flour if possible.
1/4 teaspoon Dry yeast The key to this is the little – for slow rising.
1.5 teaspoons Salt To taste, salt is essential for flavor.
1 1/2 cups Water (lukewarm, not hot!) The exact ratio is key.
(A “cup” here means about 2.4 dl, but the key is to use the same cup for all measurements!)

⏱️ Preparation (15 minutes work time + 12-24 hours proofing + 45 minutes baking)

1. 🥣 Mixing (5 minutes)
   In a large bowl, combine the flour, salt, and dry yeast.
   Add the lukewarm water.
   Mix with a wooden spoon or your hands until you have a rough, sticky dough. Do not knead! The key is to keep all the dry flour wet.
2. 🧊 Long, Cold Rise (12–24 hours)
   Cover the bowl with plastic wrap or a tea towel.
   Leave the dough at room temperature for 2 hours, then refrigerate for at least 12 hours, but up to 24 hours. This long, cold rise will develop the bubbly lining and sourdough flavor.
   
   
3. 💨 Shaping and Resting (10 minutes work time + 30 minutes rest)
   Flour a work surface. Turn out the sticky, bubbly dough onto it (don’t squeeze the air out of it!).
   Fold the edges of the dough into the center to create a roughly round shape (like an envelope). Turn it out and let it rest, covered, for 30 minutes while you preheat the oven.
4. 🔥 Bake (45 minutes)
   Preheat: Place a cast iron pan (with lid!) in a cold oven. Preheat the oven to 230°C for at least 30 minutes, until the pan is hot.
   Bake with lid: Carefully remove the hot pan. Transfer the dough to the hot pan (flour the bottom a little if necessary to prevent sticking). Place the lid on top.
   Bake the bread with the lid on for 30 minutes at 230°C. (Trapping the steam will give you a crispy crust!)
   
   Bake without lid: Remove the lid. Bake for a further 15-20 minutes, until the crust is golden brown and crispy.
   Cool: Remove the bread from the pan and leave to cool completely on a wire rack before slicing. The secret to a crispy crust is ventilation during cooling!
   This method is guaranteed to produce bread that looks like it came from an artisan bakery!

Want a simple recipe for a quicker, but equally crispy crust rye bread?