No-Knead Bread (Overnight Bread)

How would you like to simply mix the ingredients for bread in the evening, then forget about it until the next morning, when you’ll find a risen dough that just needs to be shaped into a loaf and baked in the oven? It might sound too good to be true, but it’s entirely possible. So don’t wait, just give this recipe a try!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 450 g Wheat flour, white, multi-purpose

  • pieces Salt, table

  • 1 teaspoon Yeast, dry

  • 350 ml Water

Steps

  1. In a large bowl (or container), combine the flour, yeast, and salt. Add the water and mix the ingredients with a spoon or spatula just enough to combine. Cover the bowl with a cloth and let the dough rest at room temperature for 10 to 16 hours. Overnight is best. (You can also cover it with plastic wrap and store it in the refrigerator overnight).

  2. The next day, transfer the sticky dough onto a well-floured work surface and shape it into a loaf with floured hands. Place it on parchment paper and let it rest for 30 minutes to rise again.

  3. Preheat the oven to 230°C (446°F). Place a cold cast iron pot with a lid in the oven and let it heat up thoroughly.

  4. Carefully remove the hot pot from the oven and take off the lid. Be careful not to burn yourself! Gently transfer the risen loaf along with the parchment paper into the pot, cover it, and place it in the preheated oven for 30 minutes. After 30 minutes, remove the lid and bake the bread for another 15 minutes to get a crispy crust.

  5. Carefully remove the baked bread from the pot and let it cool on a wire rack. Once cooled, slice it and serve with various spreads.

Nutrition Information (Per 100g)

  • Calories: 362.96 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 75.22 g
    • Sugars: 0 g
  • Protein: 10.28 g
  • Fiber: 2.19 g

Advice

You can replace 1/3 of the wheat flour with another type of flour (spelt, rye, etc.). It’s important to choose a large bowl or container so the dough has room to rise. If you don’t have a cast iron pot with a lid, you can use another oven-safe pot with a lid (20 cm in diameter). The key is that the pot can be placed in a preheated oven. If you don’t have a lid, you can use a piece of aluminum foil. You can mix dried herbs, seeds, dried fruit, sun-dried tomatoes, olives, etc., into the dough.