No kneading, no fuss, and yet a bread that tastes like it’s fresh from the bakery—no wonder I bake it all the time. This no-knead bread is simply mixed together and left to rise overnight before coming out of the oven with a crispy crust and soft crumb. Hearty, airy, crispy, and simply irresistible in every slice. Just mix, let it rest, and the oven does the rest. One bite, and you’ll never want to buy bread again.

Ingredients: 500g flour, 400ml lukewarm water, ½ tsp active dry yeast, 1½ tsp salt, and a pinch of cumin to taste.

Mix the flour, yeast, salt, and cumin in a large bowl. Add the water and briefly stir to form a soft, slightly sticky dough. Cover and let it rest at room temperature for about 12 hours, ideally overnight.

The next morning, gently shape the dough into a round loaf on a well-floured surface. Do not knead vigorously to retain the air in the dough. Cover and let it rest for another hour.

Preheat an ovenproof pot with a lid in the oven to 240°C (465°F). Carefully place the dough in the hot pot, put on the lid, and reduce the temperature to 220°C (425°F).

Bake the bread with the lid on for 30 minutes. Then remove the lid and bake for another 20–25 minutes, until