Overnight No Knead Bread
I am so excited to share this recipe with all of you! I make this super simple no knead bread multiple times a month, while there are a lot of recipes for smaller rounds I really wanted to use my 7 quart Dutch oven to bake it so I developed this recipe!
Seeds can add texture and complex flavor to your bread.
What is Artisan Bread? Well there is not real standard definition but the term refers bread that is made in small batches with simple ingredients and usually has a longer fermentation time and a higher hydration. This bread has a springy texture with large air pockets throughout and a crisp crust.
Add fresh herbs like rosemary to your overnight bread!
For this recipe you will need a few things: a Dutch oven or any pot with a lid that can withstand 450 degrees Fahrenheit, a kitchen scale and a little patience. I love this recipe because it is so beginner friendly and has countless flavor possibilities!
Overnight No Knead Bread
Ingredients
- 720 grams King Arthur All-Purpose Flour
- 1 teaspoon active dry yeast
- 3 teaspoons kosher salt
- 3 cups water, room temperature
Instructions
- In a large bowl whisk together flour, salt and yeast.
- Be sure your water is at room temperature, you can use a kitchen thermometer to check.
- Add water to the flour and stir until fully combined.
- Cover with plastic wrap and let the dough rise for 12-18 hours on your counter.
- Pre-heat your oven to 450 degrees with the covered pot inside.
- When the oven is heated carefully take to pot out of the oven and take the top off.
- Gather the dough into a ball and place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot (with the parchment)
- Cover and bake for 30 minutes.
- Uncover and bake for an additional 15-20 minutes, or until golden brown.
- Remove from the pot imminently and let cool.
- Do not slice until cooled completely.
