Pain sans petrissage

A recipe for very easy homemade bread

I was looking for a bread recipe that doesn’t require a bread machine or any special equipment, and without the need for kneading… just a bread with a light and airy crumb and a beautiful crust. 🍞I discovered the “Dutch oven bread” method from a New York baker named Jim Lahey on the “Cuisine campagne” website by Lilo.
Since I didn’t have a Dutch oven, I used the utensils I found in my pantry. Any oven-safe container with a diameter of about 7.87 inches (20 cm) and a tight-fitting lid will do the job.


Minuteur en forme de chef de cuisine jaune

Prep Time : 8 min
Resting time: 12 hours + 2 hours
Bake Time: 25 min + 10 min





blé en épis avec grain

The day before

Step 1 : Preparing the Dough

In a bowl, combine the flour, salt, and yeast. Start by adding 7 fl oz of warm water. Adjust the remaining water based on the dough’s consistency, which should be slightly wet and sticky (*).


Pain sans petrissage


Step 2 : First dough rise (12 hours)

Cover the bowl with a damp towel and let the dough rest in a draft-free area for 12 to 16 hours. The dough should double in size.


Pain sans petrissage


The next day

Step 3 : Second Dough Rise (2 hours)

Generously flour your work surface (a silicone mat works well) and transfer the dough onto it.


Pain sans petrissage


Fold the sides of the dough toward the center several times to form a ball. Do not knead it.


Pain sans petrissage


Place a piece of parchment paper  in an oven-safe container. If you don’t have a Dutch oven, you can use a 7.87 inches (20 cm) diameter stainless steel  pot and place the dough ball inside.


Pain sans petrissage


Cover with a towel and let it rest for 2 hours.


Pain sans petrissage


Step 4 : Baking

Preheat your oven to 450-475 degrees Fahrenheit (230-240 degrees Celsius).
Using a sharp knife, make four slashes on the top of the dough ball.
Cover the container with a heat-resistant, airtight lid. In my case, I used an inverted PYREX pie dish on top of the pot (see photo below).


Pain sans petrissage


Bake for 25 minutes, then open the oven to remove the “lid” and continue baking for another 10 to 15 minutes until the crust is golden brown.
Allow the bread to cool completely before slicing.


Enjoy your homemade Bread !


Gisou’s Tips and Tricks

  • (*) The amount of water may vary depending on the quality of the flour used. The more whole-grain the flour contains, the more water it will need to hydrate.
  • Sometimes, I add a tablespoon of olive oil before adding the warm water.
  • You can add olives, various seeds, or aromatic herbs according to your preferences.


Homemade Bread without a Bread Machine

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