Overnight Bread
A simple no-knead bread made with just four ingredients, resulting in a crunchy crust and soft interior.
Equipment
- Dutch Oven
- Mixing Bowl
- Plastic Wrap
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon yeast active, instant, dry, or fast-acting
- 1 1/2 to 2 cups warm water start with 1 1/2 cups
- 1 1/2 teaspoons salt
- 1 tablespoon all-purpose flour or cornmeal for sprinkling
Instructions
- In a large bowl, whisk together flour, yeast, and salt.
- Warm the water to body temperature and pour it over the flour mixture. Stir gently with a wooden spoon until a sticky dough forms.
- Cover the bowl tightly with plastic wrap and let it rest in a warm spot for at least 12 hours or overnight.
- When ready to bake, preheat your oven to 450°F (230°C) and place the Dutch oven inside to heat up.
- Lightly flour the top of the dough, turn it out onto a floured surface, and shape it into a ball.
- Carefully remove the hot Dutch oven, sprinkle cornmeal or flour on the bottom, and place the dough ball inside. Cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes until golden brown.
- Let the bread cool before slicing for best texture.
Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days; freeze for longer storage.