Overnight No-Knead Bread

Crispy on the outside and soft, airy, and chewy on the inside this Overnight No-Knead Bread is the easiest artisan loaf you’ll ever make. With just four basic ingredients and almost no effort, you’ll have bakery-quality bread fresh from your own oven. Perfect for beginners and seasoned bakers alike!

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Ingredients

• 450 grams (about 3¼ cups) bread flour, plus more for dusting
• 2 tsp kosher salt (not table salt)
• ½ tsp instant yeast
• 1½ cups warm water (110°–120°F; avoid going over 130°F)
• 1 tbsp extra virgin olive oil (optional)

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Instructions

1. Mix the Dough
   In a large bowl, combine the flour, salt, and yeast. Gradually pour in the warm water and olive oil while stirring with a wooden spoon or spatula.
   Mix for 1–2 minutes until you have a shaggy, sticky dough. It won’t look smooth, but that’s fine — it will hydrate as it rests. If the dough feels too dry, add a teaspoon or two of water — but avoid overhydrating.
2. First Rise (Overnight)
   Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 16–18 hours.
   By the next day, it should have doubled in size, with bubbles visible on the surface.
3. Transfer the Dough
   Place a sheet of parchment paper on your counter and lightly dust it with flour.
   Use a spatula to scrape the dough onto the parchment — it will look soft and slightly wet.
4. Shape the Dough
   Sprinkle a bit more flour on top of the dough.
   Fold the edges up and toward the center to form a rough round loaf. Pinch the seams together at the top. No kneading needed!
5. Second Rise
   Cover the dough loosely with a clean kitchen towel and let it rise again for 30 minutes while your oven preheats.
6. Preheat the Dutch Oven
   Place a large Dutch oven (with its lid) inside your oven and preheat to 450°F (230°C) for 30 minutes.
   This ensures the pot is piping hot for the perfect crust.
7. Bake the Bread
   Carefully remove the hot Dutch oven. Using the parchment paper, lift the dough and gently place it into the pot (shake off any excess flour).
   Cover with the lid and bake for 30 minutes.
   Remove the lid and bake for another 10–15 minutes, until the crust is golden brown and crisp.
8. Cool and Serve
   Use tongs or the parchment paper to lift the bread out of the pot. Cool on a wire rack for at least 10 minutes before slicing.
   Serve warm with butter — pure heaven!

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Why You’ll Love This Recipe

• Only 4 ingredients — no mixer, no kneading!
• Foolproof even for beginners.
• Long fermentation gives amazing flavor and texture.
• Crispy crust with a tender, airy crumb.
• Tastes just like bakery artisan bread at a fraction of the price.

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Tips

• Use bread flour: It gives better structure and chew than all-purpose flour.
• Measure accurately: If possible, weigh your ingredients for consistent results.
• Warm environment: If your kitchen is cold, place the dough near a warm spot (around 70°F) for the first rise.
• Use parchment paper: Makes transferring the dough safe and easy.
• Cool completely: The bread continues to set as it cools; cutting too early can make it gummy inside.

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Variations and Substitutions

• Flour options: Swap up to 1 cup of bread flour for whole wheat flour for a nuttier flavor.
• Add-ins: Mix in ½ cup of shredded cheese, chopped herbs, or roasted garlic before the first rise.
• No Dutch oven? Bake on a preheated baking sheet with a small pan of water in the oven for steam.
• Olive oil: Skip it for a more traditional rustic loaf, or keep it for a slightly softer crust.

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FAQs

Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount, but dissolve it in warm water first before mixing it with the dry ingredients.

Can I refrigerate the dough overnight instead of leaving it out?
You can! Let it rise at room temperature for 2 hours first, then refrigerate overnight. Allow it to come to room temperature before baking.

My dough looks too wet. Is that normal?
Yes, the dough should be sticky and loose — that’s what creates the open, airy crumb.

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Serving Suggestions

• Slice warm with butter and honey for breakfast.
• Use as the base for bruschetta or garlic bread.
• Pair with soups, stews, or pasta dishes.
• Makes excellent sandwich bread when sliced thinly.
• Toast the next day for a crisp, flavorful snack.