Overnight No Knead White Bread


Overnight No Knead White Bread
Yield: 1 loaf


1 & 1/2 tsp (7 g) active dry yeast
1 & 3/4 cups water (425 ml), heated to 100-105 F (37-40 C)
3 & 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


Day 1

1. In a small bowl, dissolve the yeast in water. Cover and let stand about 10 minutes. 

2. 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.

3. 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.

4. Punch down dough and repeat the folding process. Return dough to bowl, cover and refrigerate overnight.

Day 2

1. 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.

2. 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.

3. 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.

Note: 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.

Note 2: DON'T use any kind of oil to grease your pan or your bread might stick!

For Video Instructions, please check out my video How To Make Overnight No Knead White Bread!

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