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Overnight Bread
A simple no-knead bread made with just four ingredients, resulting in a crunchy crust and soft interior.
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
12
minutes
mins
Course
bread
Cuisine
Baking
Servings
1
loaf
Calories
120
kcal
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.
Keyword
No-Knead, Overnight Bread