No-Knead Overnight Bread Recipe

This recipe makes the process of baking homemade bread unbelievably easy, not to mention unbeatably delicious!

Course Bread

Cuisine American

Prep Time 12

Cook Time 30

Total Time 12 30

Servings

Calories 371kcal

Author Jill Nystul

Ingredients

3 1/4 cups all-purpose flour
1 1/2 – 2 tsp kosher salt
1/2 tsp active dry yeast
1 1/2 cups warm water

Instructions

Whisk the flour, salt, and yeast together in a medium-sized bowl.
Gradually add the water while stirring with a wooden spoon until the dough comes together into a ball.
Transfer the dough to a large ungreased bowl, then cover with plastic wrap. Leave the bowl out at room temperature for 12-18 hours, or until the surface is covered in bubbles and the dough has doubled in size.
Place a Dutch or French oven in your oven, then set it to 450°F. Let the Dutch oven warm up for about 30 minutes.
Transfer the dough to a floured surface, then fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
Use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Mist the top of the dough lightly with water.
Remove the preheated Dutch oven, then use the parchment paper to place the dough inside. Cover the Dutch oven and bake for 30 minutes.
After 30 minutes, remove the lid and continue baking for an additional 8-15 minutes.
Transfer the loaf to a cooling rack and allow it cool for 30 minutes before slicing.

Notes

Don’t own a Dutch or French oven? Use the insert of your crockpot or a deep enameled baking dish. If your chosen vessel doesn't have an oven-safe lid, just cover the dish with aluminum foil where indicated.

Customize your loaf with flavorful add-ins! Try garlic and herbs for a savory loaf, dried fruit and nuts for a sweeter loaf, or a handful of your favorite cheese.

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