I love the simple magic of overnight bread — mix a shaggy dough one evening, let slow fermentation do the work, and wake up to a crusty loaf that tastes far better than it looks. This no-knead method gives a crisp crust, open crumb, and deep flavor with very little hands-on time. If you enjoy flavored quick loaves, this version pairs well with sweet variations like apple cinnamon bread for a brunch spread.
Why Make This Recipe
- Hands-off convenience: mix in 10 minutes, refrigerate 12–18 hours, and bake the next day.
- Superior flavor: slow, cold fermentation develops a complex, slightly tangy taste without a sourdough starter.
- Great texture: thick, crackly crust and an open, chewy crumb that holds butter and spreads well.
- Versatile: works as a base for herbs, seeds, or sweet add-ins and fits breakfast, soup nights, and sandwiches.
- Personal note: I love this recipe because it consistently produces bakery-style bread with minimal fuss and equipment.
Recipe Overview
- Prep time: 10 minutes active; plus 12–18 hours rising in refrigerator
- Cook time: 30–45 minutes (450°F / 230°C)
- Total time: ~13–19 hours (mostly hands-off)
- Servings: 8 slices (1 medium round loaf)
- Difficulty: Easy — great for beginners
- Method: No-knead overnight cold ferment, then bake in a preheated Dutch oven for steam and crust
My Experience Making This Recipe
While testing this loaf, I focused on hydration and timing to get a reliable open crumb. I adjusted water to 70% hydration (about 1 1/2 cups water to 3 cups flour) and found refrigeration for 12–18 hours gives the best balance of flavor and oven spring. Using a Dutch oven made the biggest difference for crust and rise.
How to Make Overnight Bread
This is a short overview of the process: combine 3 cups (360 g) all-purpose flour, 1 1/2 tsp salt, 1/4 tsp instant yeast, and 1 1/2 cups (360 ml) lukewarm water in a large bowl until a shaggy, sticky dough forms. Cover and refrigerate 12–18 hours for a slow, cold rise. The next day, turn the cold dough onto a floured surface, shape gently into a round, let rest 30–45 minutes, then bake in a preheated 450°F (230°C) Dutch oven for 30–40 minutes with the lid on for the first 25 minutes, then uncovered until deep golden. Expect simple, hands-off prep and a brief active shaping step before baking.
Expert Tips for Success
- Measure by weight if possible: 3 cups flour ≈ 360 g, 1 1/2 cups water ≈ 360 g; a kitchen scale improves consistency.
- Use a heavy Dutch oven (6–8 quart) preheated at 450°F to trap steam for a better crust; a cast-iron combo is ideal.
- Hydration matters: 65–75% hydration gives an open crumb; if dough feels rock-hard, add a tablespoon of water at a time.
- Score correctly: use a sharp lame or razor at a shallow 20–30° angle to control expansion and avoid random tearing.
- For flavor experiments, try swapping up to 30% of the flour for whole wheat or follow techniques from other loaves such as blueberry lemon cream cheese sourdough if you’re adapting a starter-based method.
How to Serve Overnight Bread
- Classic breakfast: warm slices with salted butter and honey for simple perfection.
- Savory pairing: slice thick for sandwiches; it holds up to roasted vegetables and melted cheese, or pair with spicy corn waffles like bold spicy cheddar-jalapeno cornbread waffles for a lively brunch.
- Dinner side: serve with soups, stews, or a board of cheeses and pickles for entertaining.
- Presentation tip: reheat briefly at 350°F (175°C) for 8–10 minutes and slice with a serrated knife for even crumbs and clean presentation.
Storage and Reheating Guide
- Short term: cool completely, then store at room temperature in a paper bag or cloth-lined bread box for 1–2 days to keep crust crisp.
- Longer term: wrap tightly in plastic and foil or slice and freeze in an airtight container for up to 3 months. Thaw slices at room temperature or toast directly from frozen.
- Reheating: refresh whole loaf at 350°F (175°C) for 10–12 minutes; for single slices, use a toaster or skillet over medium heat with a dab of butter. Avoid microwaving — it makes crust soggy and the crumb gummy.
Recipe Variations
- Whole wheat version: replace up to 30% of flour with whole wheat, increase water by 1–2 tbsp, and extend cold fermentation by 2–4 hours.
- Herb and garlic: fold in 2 tbsp chopped fresh herbs and 2 minced garlic cloves during the initial mix.
- Seeded crust: brush lightly with water and press a mix of sesame, poppy, and sunflower seeds onto the dough before baking.
- Gluten-free: use a tested 1:1 gluten-free flour blend with xanthan gum and reduce hydration slightly; expect a denser crumb and adjust rising times.
Nutritional Highlights
- Primary energy source: provides carbohydrates for sustained energy.
- Fiber option: using part whole wheat increases fiber and micronutrients; seeds add healthy fats and protein.
- Allergen note: contains gluten (wheat); recipe as written is dairy-free and egg-free. Adjust portion sizes to roughly 1–2 slices per person depending on appetite and accompaniments.
Troubleshooting Common Issues
- Dense crumb: common causes are underproofing or too little hydration; allow a longer cold ferment (up to 18 hours) and increase water by 1–2 tbsp.
- Flat or spread loaf: dough overproofed in the fridge or too warm; ensure refrigerator is around 38–40°F (3–4°C) and handle gently when shaping.
- Crust too hard or too pale: too much flour on the surface can prevent browning; for a thinner crust, reduce oven temp to 425°F and bake slightly longer uncovered.
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant?
A: Yes — use 1/3 tsp active dry yeast (a little more than instant by volume) and dissolve it in the water for 5–10 minutes first. The timing stays similar, but watch for a stronger rise; cold fermentation can slow active yeast slightly.
Q: How do I know the loaf is fully baked?
A: The internal temperature should read 200–210°F (93–99°C) with an instant-read thermometer in the center. The crust should be deep golden-brown and sound hollow when tapped on the bottom.
Q: Can I shorten the fridge time if I’m in a hurry?
A: Shortening to 4–6 hours will still work, but flavor and crumb won’t be as developed. For best texture and flavor, aim for 12–18 hours of cold fermentation.
Q: Why is my dough sticky and hard to shape?
A: High hydration yields a sticky dough. Use lightly floured hands and a bench scraper to fold the dough gently. If it’s unmanageably sticky, wet your hands or let it rest 10–15 minutes to relax gluten before shaping.
Conclusion
If you want a tested, low-effort approach to bakery-style loaves, this method delivers consistent results and room for flavor play; for an alternative tested step-by-step version, check the Easy No Knead Overnight Artisan Bread – Our Best Bites.
Overnight No-Knead Bread
- Total Time: 780-1140 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A simple no-knead bread recipe that develops deep flavor through slow fermentation overnight, resulting in a crusty loaf with a chewy crumb.
Ingredients
- 3 cups all-purpose flour (360 g)
- 1 1/2 tsp salt
- 1/4 tsp instant yeast
- 1 1/2 cups lukewarm water (360 ml)
Instructions
- In a large bowl, combine the flour, salt, instant yeast, and lukewarm water until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap and refrigerate for 12–18 hours to let the dough rise slowly.
- The next day, turn the cold dough onto a floured surface and shape it gently into a round.
- Let the dough rest for 30–45 minutes.
- Preheat a Dutch oven to 450°F (230°C).
- Carefully place the dough into the hot Dutch oven, cover, and bake for 30–40 minutes, removing the lid for the last 15 minutes to achieve a deep golden crust.
Notes
Measure by weight for the best results, and consider using a heavy Dutch oven for optimal steam and crust formation.
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes
- Category: Bread
- Method: No-Knead Overnight Cold Fermentation
- Cuisine: Global