No-Knead Japanese Bread

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Technique · Step 4: Wet your hands before each stretch and fold; the sticky dough clings to dry ones and tears as you pull it.
• Technique · Step 9: Baking with the lid on traps the dough's own steam, which keeps the crust soft long enough for the loaf to spring up.
• Equipment · Step 7: The pot and its lid both need to take 220°C. A heavy lidded casserole works; check the knob and handles first.
• Scaling: Halving the recipe leaves just 1g of yeast, too little to measure with a spoon. Weigh it on a scale that reads to 0.1g.