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–+ servings
half sliced loaf of bread on a piece of parchment paper
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Overnight No Knead Bread

Crisp exterior, light and fluffy interior, all in less than 15 minutes of active prep time!
Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 13 hours
Total Time 55 minutes
Servings 4 Servings

Equipment

  • dutch oven

Ingredients

  • 3 cups flour plus a little extra for dusting
  • 1 ½ teaspoon salt
  • ½ teaspoon instant yeast
  • 1 ½ cups warm water

Instructions

  • In a large bowl mix together the flour, salt, and instant yeast.
  • Add in the water. Stir until ingredients are well mixed. Dough will be shaggy.
  • Cover bowl with plastic wrap. Leave bowl at room temperature for a minimum of 12 hours up to 24 hours.
  • Sprinkle flour over a working surface and place dough on it. Lightly flour dough and fold dough over on itself a few times. Sprinkle dough with flour and gently shape into a ball.
  • Cover dough with plastic wrap and allow to rise for minimum 1 hour.**
  • Place dutch oven into the oven. Preheat oven to 450°F.
  • When dough is ready, carefully remove dutch oven from oven. Drop dough into the dutch oven and cover and put back in the oven.
  • Bake for 30 minutes with lid. Uncover and bake for 20-30 more minutes until golden brown.

Notes

*A longer second rise time will allow for a lighter bread, I tend to rest for 3 hours. Dough will be ready when it has doubled in size.
Adapted From: https://cooking.nytimes.com/recipes/11376-no-knead-bread