Sometimes making bread can seem a little intimidating. That's why I wanted to create a super easy no-knead skillet bread for you, so you can start by making bread without any prior experience. In fact, most of the time I prefer making no-knead skillet bread for breakfast because it's easy, I don't have to knead for ages and the result is a superb crusty exterior which really offers that satisfying crunch.
The difference between no-knead skillet bread and a simple baked bread or a herbed bread is that you just need to combine the ingredients and mix them with a wooden spoon until just about combined, versus kneading the dough to activate the gluten. Also, unlike our twisted bread recipe, this artisanal no-knead skillet bread can't really be shaped in anything else but a ball. However, rather than getting that soft interior, you will enjoy a completely different consistency, a lot "breadier", more wholesome and a crispy, golden crust.
Where did no-knead skillet bread come from?
No-knead bread is as old as flour and beer. Written references date as far back as The Compleat Housewife by Eliza Smith (1739).
There is evidence which suggests that no-knead bread was first invented by a California baker sometimes in 1999, however there are other notes from different authors which suggest this method was practised before the 1990s in Italy.
In this recipe we are loosely following the method created by New York baker Jim Lahey in his book My Bread. Lahey was praised by the New York Times food columnist Mark Bittman saying that his bread was light, had a great crumb and a crackling crust. 
Lahey method uses a long rise instead of kneading to essentially align the dough's gluten molecules. It's actually, incredibly interesting that bakers don't just engage in the art of making bread, but take the science of it into account too. Baking is art and science combined to yield the most incredible baked delights.
How to make a no-knead skillet bread
This recipe is incredibly easy to replicate and do. You will need 3 cups of bread flour, 1 1/2 cups of water, 1 1/2 teaspoons salt, 1 sachet (7g) instant yeast and a little oil.
Mix the dry ingredients in a large bowl, then add the water. Using a wooden spoon (or the end of the wooden spoon if it's easier) and gently combine all ingredients. You should not over-do this. Make sure the ingredients are just about combined. You will know when it's done when the dough starts to sort of stick to the bowl a little.
Cover and let it proof for 8-24 hours. I like to proof my dough for about 12 hours. This seems to be my optimum time.
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Drizzle a little oil in a different bowl. Dust some flour on a work surface. Scrape the proofed dough onto the floured surface and add a little more flour on top of the dough. Using a plastic scraper, simply fold the dough until you get a ball shape. Transfer the dough to the lightly oil bowl and proof for another 1.5-2 hours.
To bake the bread you will need a super hot oven and a super hot skillet. So preheat the oven at least 30 minutes before baking the bread, with the skillet in the centre of the oven. Set the temperature of the oven to 450F / 230C. Carefully remove the super-hot skillet from the oven. Transfer the dough on top of the skillet and using s scissors you can score the dough.
Bake in the skillet, in the centre of the oven for about 30-35 minutes. The result should be a golden crust with a hollow-sounding interior.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.