Easiest No-Knead Bread Ever! Overnight Dutch Oven Recipe - Crusty Yeast Bread - Not Sourdough

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor and complexity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

Start with 1 and 1/2 cups of warm water (100-110°F) in a bowl.

Add 3 and 1/4 cups of all-purpose flour to the bowl.

Incorporate 1/2 teaspoon of active dry yeast into the mixture.

Add 1 and 3/4 teaspoons of salt to the bowl.

Pour in 1 tablespoon of olive oil.

Mix the ingredients until a shaggy dough forms.

Cover the bowl with plastic wrap and let it sit on the countertop for 12-16 hours.

After 12 hours, sprinkle flour on a dough mat and turn the sticky dough out of the bowl.

Shape the dough into a round ball by pulling the sides toward the center and pinching the seam.

Transfer the shaped dough to a silicone bread sling and let it rise for 30 minutes.

Preheat the oven to 450°F and place the Dutch oven inside to heat up.

Score the dough with a leaf pattern before placing it into the hot Dutch oven.

Cover the Dutch oven and bake for 30 minutes.

Remove the lid and bake for an additional 10-15 minutes until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens