Easy Overnight No Knead Bread - No Dutch Oven Required

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used without proofing.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

cornmeal

💰Cheaper: flour

Flour can be used for dusting instead of cornmeal.

In a large bowl, mix together 3.5 cups of all-purpose flour, 9 grams of salt, and 0.5 teaspoons of instant yeast using a spatula.

Add 1.5 cups of water to the dry ingredients and stir until a rough dough ball forms.

Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 8 to 18 hours to proof.

Preheat the oven to 450°F (230°C) and place an oven-safe deep container (like a Pyrex glass bowl) inside to heat for at least 30 minutes.

Prepare a piece of parchment paper with a sprinkling of flour and transfer the proofed dough onto it.

Shape the dough into a ball by folding the edges into the center and flipping it over to create a smooth top.

Carefully remove the hot Pyrex bowl from the oven and place the dough with parchment inside it, covering with a lid or aluminum foil.

Bake for 30 minutes covered, then remove the lid and bake for an additional 15 minutes until golden brown.

Remove the bread from the oven and let it cool on a trivet or cooling rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens