#bread, #baking, #recipe @FastEasyDelicious1 🌐 Turn on subtitles! [cc] Welcome to the “Fast Easy Delicious” virtual family ❤️ Make a bakery-quality no-knead bread with just 4 ingredients. Thin, crispy crust and a soft, airy crumb. Mix, rest, fold, bake. Beginner-friendly, zero mess, repeatable results. What you’ll learn Cold-water, no-knead method for better flavor Simple folding that builds gluten without kneading Easy steam setup for a glossy, crispy crust Exact US + metric conversions for consistent results Ingredients Water (cold): 375 ml / 12.68 fl oz / 1½ cup + 1 Tbsp Instant dry yeast: 6 g / 0.21 oz / ≈ 2 tsp Bread flour (≈11% protein): 500 g / 17.6 oz / ≈ 4 cups Salt: 6 g / 0.21 oz / ≈ 1 tsp Method (quick overview) Stir water and yeast until dissolved. Add flour and salt. Mix until no dry flour remains. Cover and refrigerate 30 min. Wet hands; stretch from edges and fold to center 10 times. Cover and cold-ferment 8–12 hours in the refrigerator. Dust, release dough without pressing; place on floured surface. Divide into 9 pieces (each 85–90 g), ball, shape, tray, cover 30 min. Score. For steam, pour water into empty tray areas. Cover with a second same-size tray. Bake 230°C / 446°F for 18 min (covered), then 210°C / 410°F for 10 min (uncovered). Pro tips Use 240 ml = 1 US cup standard for liquids. For best crust, preheat thoroughly and keep steam for the first stage. Don’t over-flour the surface; it can block seams from sealing. Storage: cool fully, then store in a paper bag or freeze same day. Community Which country are you watching from? Tell me in the comments. Your traditional breads inspire future videos. Chapters (suggested) 00:00 Hook 00:15 Ingredients 00:40 Mix & 30-min chill 01:20 Folding (10 folds) 02:00 Overnight rest 02:30 Divide & shape 03:10 Steam setup 03:30 Bake & serve 👉 Don’t forget to LIKE 👍, SUBSCRIBE 🔔, and SHARE with fellow bread lovers!