This is truly a no fail recipe that anyone can make, no bread making experience is required. Take just 5 minutes to mix up the ingredients and leave on the counter and bake at your convenience anywhere from 8-24 hours later. This loaf has the flavor profile and nutritional benefits of long fermentation without needing a sourdough starter or fussing with timed stretch and folds. Perfect for a fancy dinner loaf or just basic sandwiches, this is the easiest bread recipe you’ll ever find.
In a large bowl, mix the dry ingredients together, then add the water. Mix until all the flour is incorporated and a shaggy dough forms. Cover and let sit on the counter from anywhere for 8-24 hours.
This is mine after 18 hours
Turn dough out onto a floured surface (I put it directly on the parchment it will bake on.) Shape into a loaf by tucking the dough under itself and gently pulling it toward you to create tension. Rotate and repeat until you have a nice tidy loaf.
Preheat the oven to 400 and place your dutch oven inside to preheat without its lid. Cover your loaf and let rest for 30 minutes while the oven preheats.
Use a sharp knife to slice at least one score across, for moisture to vent. If you don’t do this the loaf will choose where to vent open. Carefully place inside preheated dutch oven and bake for 30 minutes. Then remove the lid and bake for 12-15 minutes more until it’s golden brown.
Cool completely before slicing. And enjoy!
No Knead Overnight Loaf
This is truly a no fail recipe that anyone can make, no bread making experience is required. Take just 5 minutes to mix up the ingredients and leave on the counter and bake at your convenience anywhere from 8-24 hours later. This loaf has the flavor profile and nutritional benefits of long fermentation without needing a sourdough starter or fussing with timed stretch and folds. Perfect for a fancy dinner loaf or just basic sandwiches, this is the easiest bread recipe you'll ever find.
Ingredients
- 3 cups bread flour
- 2 teaspoons salt
- ½-1 teaspoon dry active yeast
- 1½ cup water
Instructions
- In a large mixing bowl, add flour, salt and yeast (use full teaspoon if fermenting for less than 10 hours)
- Add water and mix until a shaggy dough forms and all the flour is mixed in
- Cover and leave on the counter to ferment for anywhere from 8-24 hours
- When you're ready to bake, preheat oven to 425℉ and set dutch oven in the oven to preheat without its lid
- Turn dough out onto a floured surface and shape into a loaf by going around and tucking the dough under itself and gently pulling it toward you creating tension. Rotate and repeat until you have a nice tidy loaf
- Place on a piece of parchment paper and cover with the bowl. Let sit for 30 minutes to rest
- After resting, use a sharp knife to slice at least one score across the loaf for moisture to vent. If you don't do this the loaf will choose its own spot to vent open
- Carefully set inside hot dutch oven, cover with the lid and bake for 30 minutes
- After 30 minutes, remove lid and bake for 12-15 minutes more until the crust is golden brown
- Cool completely on rack before cutting
Notes
- If you plan to ferment for longer than 8 hours, only use 1/2 a teaspoon of yeast, otherwise use the full teaspoon
- This is truly a no fail recipe, you can leave the dough on the counter from anywhere from 8-24 hours and it will turn out. I’ve even had my 9 year old daughter make this herself
- This makes a perfect loaf for dinner, sandwiches for lunch, french toast for breakfast, or an any time snack