Overnight No-Knead Bread

If you want to create bakery-style bread at home without spending hours in the kitchen, this overnight no-knead bread recipe is for you. It’s simple, forgiving, and gives you incredible soft, chewy loaves that are perfect for dunking in soups and stews, or making a classic avo toast. Let me show you just how easy it is!

Course Side Dish

Cuisine American, Australian

Prep Time 10

Cook Time 45

Rising Time 18

Total Time 18 55

Servings slices

Calories 171kcal

Author Sally

Equipment

cast iron dutch oven

Ingredients

450 grams plain flour/all purpose flour all purpose flour
1 ½ teaspoons salt
½ teaspoons yeast
1 ½ - 2 cups warm water

US Customary - Metric

Instructions

In a large bowl or container, stir together the flour, salt, and yeast with a wooden spoon. Add 1 ½ cups of warm water and mix until the dough is rough, shaggy, and a little sticky. If it seems too dry, add a little more water, one tablespoon at a time, until it comes together.
Cover the bowl with a lid or plastic wrap and leave it at room temperature on the kitchen counter. Let the dough rise slowly for 12-24 hours. For best results, aim for around 18-20 hours as this gives the bread the best bubbles and flavour.
When you’re ready to bake, gently tip the dough onto a lightly floured surface. Using floured hands, fold the edges into the centre to form a rough ball. Be careful not to handle it too much. Place the dough seam-side down on a sheet of baking paper, with the smooth top facing up.
Loosely cover the dough and let it rest for 20-30 minutes. While it rests, place a Dutch oven with its lid into a cold oven. Turn the oven on to 230°C (450°F) so both the pot and oven heat up together.
Once the oven is hot, carefully take out the Dutch oven, remove the lid, and lift the dough (with the baking paper) into the pot. If the dough has spread, gently nudge it back into a ball shape. 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.
Transfer the bread to a wire rack and let it cool completely before slicing.

Notes

Quick 1-Hour Rise Version

If you're short on time, you can have this bread ready the same day with a few small changes. The bread will be a little less complex in flavour than with the long-rise but still be delicious.

Increase the yeast to 2¼ teaspoons and add 1 teaspoon of sugar along with the other dry ingredients. Mix the dough as normal, then cover and let it rise in a warm spot for 1 hour instead of overnight. From there, continue with the recipe as written.

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