No-Knead Homemade Bread with Biga Starter: The Easiest Way to Artisan Bread at Home

In a small bowl, mix together 1/2 cup of lukewarm water and 1/2 teaspoon of yeast. Stir until the yeast is dissolved.
Add the flour and mix to combine. The mixture should resemble a thick batter.
Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature for about 12-16 hours (or overnight). This will allow the yeast to ferment, giving the bread a wonderful flavor.
2. Mix the Dough:
In a large mixing bowl, dissolve 1/2 teaspoon of yeast in 1 1/2 cups of lukewarm water. Add the biga starter, flour, and salt to the bowl.
Stir until the dough comes together. You don’t need to knead—just ensure everything is combined and there are no dry patches of flour.
Drizzle olive oil over the dough and fold it into the mixture. The dough should be soft, sticky, and shaggy.
3. First Rise:
Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise at room temperature for 12-16 hours (overnight is best). It will double in size and have bubbles on the surface.
4. Shape the Dough:
After the dough has risen, transfer it to a floured surface. Gently shape the dough into a round or oval loaf by folding the edges toward the center.
Place the dough onto a piece of parchment paper and cover with a towel. Let it rise for an additional 30 minutes to 1 hour.
5. Preheat the Oven:
Preheat your oven to 475°F (245°C). Place a Dutch oven or heavy pot with a lid in the oven while it preheats.
6. Bake the Bread:
Once the oven is hot, carefully remove the pot. Using the parchment paper, place the dough into the pot, covering it with the lid.
Bake the bread for 30 minutes with the lid on. Then, remove the lid and bake for another 10-15 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
7. Cool and Serve:
Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.
Serving and Storage Tips: