No-Knead Overnight Bread


  • 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


  • Mix The Dough – Start by whisking the flour, salt, and yeast together in a medium-sized bowl.
  • Gradually add the water to the dry mixture, and stir using a wooden spoon.
  • Mix the dough gently and form it into a ball.
  • Let It Rest – Transfer the dough ball to a large ungreased bowl.
  • Cover the bowl with plastic wrap, then place it out of the way in a room-temperature area.
  • Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.
  • Prep The Dough – When the dough is ready, place a Dutch or French oven into your oven and turn it on to 450°F. Let the Dutch oven warm up for about 30 minutes or so.
  • Transfer the dough to a floured surface. 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.
  • Next, 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.)
  • Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.
  • Bake The Bread – Remove your preheated Dutch oven from the oven, and place the parchment paper and dough inside. Cover the Dutch oven and bake for 30 minutes.
  • After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt.
  • Remove from the oven and transfer your bread to a cooling rack.
  • Allow to cool for 30 minutes before slicing.

Source: One Good Thing by Jillee

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