I absolutely love this recipe because it’s incredibly satisfying to make something this delicious from such simple ingredients, and the slow rise gives the bread a flavor and texture that’s just unbeatable. Plus, there’s something almost magical about hearing the crust crackle as it cools – it’s like my very own symphony in the kitchen!
This Overnight No Knead Bread is so straightforward and wholesome that I can hardly believe it. You use 3 cups of all-purpose flour, a mere 1/4 teaspoon of instant yeast, and some salt and water, and you’ve got the makings of a strikingly delicious loaf of bread with a crusty exterior and a tender interior.
Ingredients:
– 3 cups all-purpose flour
– 1/4 teaspoon instant yeast
– 1 1/4 teaspoons salt
– 1 1/2 cups water
Ingredients
All-purpose flour: Main supplier of carbohydrates, form, and feel.
Instant yeast: Causes the bread to rise, making it light and fluffy.
Salt: Boosts taste, manages yeast, and fortifies gluten.
H2O: Initiates constituents, supplies moisture for the merging of flour into a dough.
Ingredient Quantities
- 3 cups (360g) all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups (360ml) water, at room temperature
Instructions
1. In a sizable mixing basin, combine the flour, instant yeast, and salt. Combine well to mix the components evenly.
2. Pour the water into the dry components, then use a sturdy wooden spoon or spatula to bring the mixture together into a soft, slightly sticky dough.
3. In a manner identical to the original, cover the bowl with plastic wrap or a damp kitchen towel. Allow it to rest at room temperature for approximately 12 to 18 hours, or until the dough appears to be bubbly and has doubled in size.
4. Following the resting period, flour a clean work area and your hands, using the lightest possible dusting. Pick up the dough and tip it onto the work surface. Shape the dough into a ball by tucking the edges underneath, into the center of the dough.
5. Put the dough on a piece of parchment paper and sprinkle a little flour over the top. Cover it with a kitchen towel and let it rest for about 1 to 2 hours, or until it has puffed up.
6. Preheat your oven to 450°F (232°C) about 30 minutes before the end of the resting time, and place a Dutch oven (or heavy pot with lid) inside to heat up.
7. When the oven has reached its designated temperature, the Dutch oven can be removed. With the pot now sitting on the stove, the dough can be placed inside, alongside the parchment paper.
8. Place the lid on the pot and place it in the oven for 30 minutes.
9. Following a half-hour of baking, take off the lid and continue baking the bread for another 15 to 20 minutes. When you remove it from the oven, the bread should have a golden-brown exterior, with the sort of crust that will cause it to “sing” as it cools.
10. Take the bread out of the pot and allow it to cool on a wire rack. After cooling, it can be sliced and served.
Equipment Needed
1. Sizable mixing bowl
2. Sturdy wooden spoon or spatula
3. Plastic wrap or damp kitchen towel
4. Clean work surface
5. Parchment paper
6. Kitchen towel
7. Dutch oven (or heavy pot with lid)
8. Oven
9. Wire rack
FAQ
- Q: Can I use whole wheat flour instead of all-purpose flour?Yes, you can do that, but the texture will be denser. For best results, use half all-purpose flour and half whole wheat flour.
- Q: What if I don’t have instant yeast?You can use active dry yeast instead. Before you mix it with the dry ingredients, activate it in the water for a few minutes.
- Q: How long should the dough rest overnight?A: Allow it to rest for 12 to 18 hours at room temperature, covered with plastic wrap or a lid.
- Q: Can I add herbs or cheese to the dough?Certainly! When you mix together the dough, you can chop up some fresh herbs or grate some cheese for extra taste.
- Q: What type of pot is best for baking?A: The ideal pot for baking sourdough is a heavy Dutch oven with a lid. It retains heat so well that it simulates a commercial steam-injected oven, the kind that underbakes bread but creates a lovely crust.
- Q: Can I bake this bread without a Dutch oven?B: Yes, place a baking dish with water at the bottom of the oven for steam. And bake the bread on a preheated baking stone or baking sheet.
- Q: How do I store the bread once baked?B: To keep the crust crisp, store the bread in a paper bag. For longer storage, freeze the bread after wrapping it in plastic.
Substitutions and Variations
All-purpose flour: You can use bread flour for a chewier texture, or a 50/50 mix of all-purpose and whole wheat flour for a nuttier flavor.
Instant yeast: You can use active dry yeast instead. Just use the same amount and dissolve it in water first to activate.
Salt: You can substitute kosher salt or sea salt in equal amounts, but make sure to taste and adjust, since they can vary in saltiness.
Pro Tips
1. Use a Kitchen Scale: For the most accurate and consistent results, measure your flour and water by weight using a kitchen scale. This ensures precision and helps maintain the proper hydration of the dough.
2. Autolyse for Better Texture: Let the flour and water sit together for 20-30 minutes before adding the yeast and salt. This process, called autolysis, helps improve gluten development, resulting in a better texture and crumb structure.
3. Preheat Thoroughly: Make sure your Dutch oven is fully preheated before placing the dough inside. This ensures the bread gets an initial burst of steam for a great rise and develops a crisp crust.
4. Handle Gently: When shaping the dough, handle it as gently as possible to retain the bubbles that have developed during fermentation. This helps achieve a light and airy loaf.
5. Experiment with Add-ins: Consider incorporating additional ingredients like seeds, nuts, or herbs into the dough for added flavor and texture. Add these extras during the initial mixing to evenly distribute them throughout the dough.
Overnight No Knead Bread Recipe
My favorite Overnight No Knead Bread Recipe
Equipment Needed:
1. Sizable mixing bowl
2. Sturdy wooden spoon or spatula
3. Plastic wrap or damp kitchen towel
4. Clean work surface
5. Parchment paper
6. Kitchen towel
7. Dutch oven (or heavy pot with lid)
8. Oven
9. Wire rack
Ingredients:
- 3 cups (360g) all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups (360ml) water, at room temperature
Instructions:
1. In a sizable mixing basin, combine the flour, instant yeast, and salt. Combine well to mix the components evenly.
2. Pour the water into the dry components, then use a sturdy wooden spoon or spatula to bring the mixture together into a soft, slightly sticky dough.
3. In a manner identical to the original, cover the bowl with plastic wrap or a damp kitchen towel. Allow it to rest at room temperature for approximately 12 to 18 hours, or until the dough appears to be bubbly and has doubled in size.
4. Following the resting period, flour a clean work area and your hands, using the lightest possible dusting. Pick up the dough and tip it onto the work surface. Shape the dough into a ball by tucking the edges underneath, into the center of the dough.
5. Put the dough on a piece of parchment paper and sprinkle a little flour over the top. Cover it with a kitchen towel and let it rest for about 1 to 2 hours, or until it has puffed up.
6. Preheat your oven to 450°F (232°C) about 30 minutes before the end of the resting time, and place a Dutch oven (or heavy pot with lid) inside to heat up.
7. When the oven has reached its designated temperature, the Dutch oven can be removed. With the pot now sitting on the stove, the dough can be placed inside, alongside the parchment paper.
8. Place the lid on the pot and place it in the oven for 30 minutes.
9. Following a half-hour of baking, take off the lid and continue baking the bread for another 15 to 20 minutes. When you remove it from the oven, the bread should have a golden-brown exterior, with the sort of crust that will cause it to “sing” as it cools.
10. Take the bread out of the pot and allow it to cool on a wire rack. After cooling, it can be sliced and served.
