Easy No Knead Overnight Artisan Bread
- 3 cups (425g) all-purpose or bread flour, more for dusting
- 1/2 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups (340g) warm water (about 110 degrees, like warm, not hot, bath water)
In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy, sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.
Dough will be dotted with bubbles and much looser/wetter than it was the day before. This is normal! Generously flour a work surface- I recommend parchment paper to make this process really simple, but you can also work on a cutting board or silicone mat and then transfer your dough to a piece of parchment before baking- and place dough on it; sprinkle it with a little more flour and very gently fold it over on itself once or twice.
If your dough is super loose here, like so loose you can’t even form it into a ball, it’s more of a blob, you can generously flour so it doesn’t stick to your hands. Let rest about 30 minutes.
While dough is resting, preheat oven to 450 degrees. Put a covered 6- to 8-quartheavy covered pot (cast iron, enamel, ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.
When it’s preheated you will CAREFULLY (can’t stress that enough) remove your crazy hot pan from the oven, transfer your bread into it, and place the lid on. DON’T FORGET YOUR LID IS PIPING HOT. I always keep a towel over the handle while it’s on my counter just to be safe.
Pick up parchment paper with dough (blow off excess flour sitting on parchment if you need to) and place directly in pot. Pop that pot back into the oven to bake. You can see I just lift my whole parchment paper that my bread was sitting on and put it into the pot.
Cover with lid and bake 35-40minutes,
Then remove lid and bake another 10-15 minutes, until loaf is golden and browned.
I just recently (summer of 2023) made 4 batches of these camping, after borrowing extra Dutch Ovens. The skill was teaching outdoor cooking to 12-14 year old's. We, Laurie H and I mixed up the ingredients the evening before which takes little time, in this case the ingredients were pre-measured. The kids dumped it directly into the pre-heated Dutch Ovens with parchment paper in it, with the Dutch Ovens ready to go set on the ground. The girls timed the baking and all the breads came out beautiful.
Everyone was totally tickled with the outcome, because we had butter to slather on the hot pieces of bread. I can only imagine how much more delightful this recipe would be with the suggested preparation time.