Here is a photo of my Overnight No Knead Bread filled with some delicious Spinach Dip!
How To Make Overnight No Knead Bread
On Day 1: The first thing you do is mix the yeast into some warm water. Let it sit for about 10 minutes until it gets foamy. If your yeast doesn’t get foamy, you probably need some fresher yeast.
Next, in a large bowl, combine the dry ingredients and add the yeast mixture. Using a spatula, mix until you have a wet dough. Cover and let sit in a well-oiled bowl for an hour in a warm spot.
After the hour, punch the dough down, then fold 3-4 times. Place the dough back into the bowl, cover and let rise another hour. Repeat the punch/fold and place the dough into the fridge overnight.
Day 2: Butter a round baking dish and plop the dough into it. Cover and let rise in a warm spot for an hour.
I don’t have a Dutch oven so I normally butter a piece of foil to seal my bread into the baking dish. I make a few slashes into the top of the dough before covering it. Make sure the foil is well sealed around the dish, then bake for 25 minutes at 500F. Reduce the temperature of the oven to 450F, remove the foil and continue baking from 25-30 minutes until you have a beautiful golden brown color.
This is an easy recipe to make, a little time consuming, but NO KNEADING!
Ingredients
1 and 1/2 tsp (7 g) active dry yeast
1 and 3/4 cups water (425 ml), heated to 100-105 F (37-40 C)
3 and 1/2 cups (537 g) all purpose flour
2 tsp (16 g) salt
Light tasting olive oil for greasing the bowl
Butter for greasing the baking dish
Directions
- Day 1
- In a small bowl, dissolve the yeast in water. Cover and let stand about 10 minutes.
- In a large bowl, whisk the flour and salt together. Using a rubber spatula, stir in the yeast mixture to form a soft, sticky dough. Cover with plastic wrap and let rise for about an 1 hour.
- Punch down the dough (with wet hands because it’s sticky). On a lightly floured surface fold the dough over itself three times, turn and repeat. Place in an oiled bowl. Cover with plastic wrap and let rise another 1 hour.
- Punch down dough and repeat the folding process. Return dough to bowl, cover and refrigerate overnight.
- Day 2
- The next day, take your dough out of the refrigerator and place in a buttered pan and cover with a buttered piece of plastic wrap. I use a 9″ round Pyrex baking dish, it’s 3″ high (22cm round, 7 cm high). Let it rise in a warm place for 1 hour.
- Preheat your oven to 500 F (260 C/gas mark 10). Make a few slashes across the top of loaf using a sharp knife. Cover the baking dish tightly with buttered foil. Bake for 25 minutes.
- Reduce the oven setting to 450 F (230 C/gas mark 8). Remove the foil gently and bake the bread 25 minutes longer or until it’s a deep golden brown. Let the loaf cool in the pan on a wire rack.
Recipe Video Instructions
Notes
- I keep the loaf uncovered as it cools so that the crust stays nice and crusty, then I wrap it with foil for the first day, and plastic wrap after that. It goes stale quickly though, so it’s good to eat it all up within 3 days. This bread freezes very well.
