No Knead Overnight Bread

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.

Prepare the ingredients: 6 cups of bread flour, 2.5 teaspoons of sea salt, and 0.5 teaspoons of instant yeast.

Blend the dry ingredients with a whisk and add 2 and 2/3 cups of cool spring water, distributing it around the bowl.

Mix to combine using a Swedish dough hook, then switch to hands to incorporate all flour, ensuring no dry patches remain.

Cover the bowl and let the dough rest for about 12 hours in a cool spot.

After 12 hours, the dough should be bubbly. Turn the sticky dough out onto a clean surface.

Clean the bowl and coat it with cooking spray.

Gently pull the dough together into a ball and place it back in the bowl, covering it for another hour and a half until it doubles in size.

Preheat the oven to 425 degrees Fahrenheit with a porcelain covered cast iron pot inside.

Once the dough has doubled, sprinkle flour on top and rotate the bowl to compact the dough into a ball.

Dump the dough into the preheated pot, shake it to even it out, and cover with the lid.

Bake in the oven for 40 minutes.

Remove the pot from the oven and dump the bread onto a cooling rack.

Let the bread cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens