Description
This overnight artisan bread is golden and crusty on the outside, soft and chewy inside. Just mix, rest overnight, and bake — no kneading required.
Ingredients
- 3 ⅓ cups all-purpose or bread flour (430 g)
- ½ teaspoon instant yeast
- 1 ¼ teaspoons kosher salt
- 1 ½ cups warm water (about 110°F)
Instructions
- In a large bowl, whisk together flour, yeast, and salt.
- Add warm water and stir with a wooden spoon until a sticky, shaggy dough forms. Do not knead.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.
- The next day, the dough should look bubbly and loose.
- Lightly flour a piece of parchment paper and scrape the dough onto it.
- Sprinkle with flour and gently fold it over itself 2 to 3 times. Shape into a rough round or oval.
- Cover lightly with a towel and let rest for 30 minutes.
- Place a 6-quart Dutch oven with its lid inside your oven and preheat to 450°F while the dough rests.
- Carefully remove the hot Dutch oven. Lift the parchment paper with the dough and lower it into the pot.
- Cover with the lid and bake for 35 to 40 minutes.
- Remove the lid and bake another 10 to 15 minutes until golden brown and crusty.
- Transfer the loaf to a cooling rack and let cool at least 30 minutes before slicing.
Notes
- Add 2 tablespoons grated parmesan or 1 teaspoon chopped herbs to the dough before the overnight rest for a flavorful variation.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan