Overnight Artisanal No Knead Bread – EASY Recipe for Beginners – Step By Step

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

yeast

💰Cheaper: baking powder

Baking powder can be a cheaper leavening agent.

Gather 4 ingredients: flour, dry active yeast, salt, and lukewarm water.

Measure 355 grams of lukewarm water (1 and 1/2 cups) and ensure it's not hotter than 110°F (45°C).

Add 3 grams of active dry yeast (1 teaspoon) to the water.

Measure and add 450 grams of all-purpose flour (3 and 3/4 cups) to the mixture.

Add 10 grams of salt (2 teaspoons) to the mixture.

Mix the ingredients together until there are no dry patches of flour.

Cover the bowl tightly with plastic wrap and leave it overnight to ferment (about 12 to 14 hours).

After 13 hours, check the dough for bubbles and rising.

Perform a stretch and fold technique: dip fingers in water, stretch one edge of the dough over to the opposite side, rotate the bowl 90° and repeat until all sides are folded over (2-3 times).

Cover the bowl again with plastic wrap and let it rest for 1 to 2 hours (aim for 1 and a half times in size).

After 1 and a half hours, scrape the dough onto a floured surface and dust some flour on top.

Shape the dough into a ball by folding the sides to the middle and then turning it over to tighten the skin on top.

Crumple and unfold parchment paper to prevent it from rolling up, place the dough on it, and cover with a bowl to rest.

Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat for 1 hour.

After 1 hour, place the dough with parchment paper into the hot Dutch oven, cover with the lid, and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 30 minutes until golden brown.

Let the bread cool for about 2 hours before cutting to avoid a gummy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens