Overnight No Knead Bread
A crusty, chewy loaf made with flour, water, yeast, and salt that rests overnight and bakes in a Dutch oven.
Equipment
- Large bowl
- Dutch oven
- Parchment paper
Ingredients
Main Ingredients
- 3 cup all purpose flour
- 1 cup warm water plus 1/2 cup more
- ½ tsp active dry yeast
- 1 tsp salt
Instructions
Cooking
- Mix. Stir the flour, yeast, and salt together, add the water, and mix into a shaggy dough.
- Rest. Cover and rest at room temperature for 8 to 24 hours.
- Shape. Fold the dough into a loose ball on a floured surface and set it on parchment.
- Bake covered. Heat the oven to 450 F with the Dutch oven inside, then bake the dough covered for 30 minutes.
- Bake uncovered. Remove the lid and bake 15 to 20 minutes until golden, then cool on a rack.
Notes
Substitutions: Use bread flour for a chewier loaf.
Tips: Rest the dough 8 to 24 hours.
Storage: Keep at room temperature for up to 2 days.
Nutrition is calculated per slice.