Overnight No-knead Bread
If you’re a first-time bread-baker, this recipe is for you. This Overnight No-Knead Bread is a basic loaf that doesn’t require kneading nor does it include a sourdough starter. The yeast-base dough is simply stirred together and rests overnight on your counter top to slowly ferment, rise and develop flavors. Baked the next day in a sizzling skillet, the bread grows into a crusty bakery-style loaf with a flavorful airy crumb. Trust me, it will not disappoint! Now I know making bread at home can be intimidating. So, if you…
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour
- 1/3 cup + 1 tbsp (50g) whole wheat flour
- 1/4 tsp instant yeast (yes, only ¼ tsp)
- 1 1/2 tsp kosher salt
- 1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
The night before:
- 3
Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.
- 4
Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.
- 5
Note: Use a wooden spoon or even French rolling pin to combine. Do not knead – just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.
- 6
Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.
- 7
Leave on the counter, and allow to rise overnight at room temperature.
- 8
In the morning:
- 9
The dough should have tripled in size, and have a spongy appearance with big air bubbles.
- 10
Step 1 – Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.
- 11
Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.
- 12
Step 2 – Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.
- 13
Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.
- 14
Step 3 – With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear – it is fine if it isn’t completely closed.
- 15
Step 4 – Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)
- 16
Step 5 – Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.
- 17
Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.
- 18
Step 6 – Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.
- 19
Allow the bread to cool for at least one hour before slicing.