Overnight No Knead Bread

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Flour: I chose to use bread flour for this recipe. Bread flour provides structure and chewiness due to its higher protein (gluten) content. You can substitute with all-purpose flour, though it may yield a slightly softer crumb, which isn’t a bad thing at all! Just a different preference.
• Yeast: this recipe uses instant yeast, or sometimes labeled “rapid rise” yeast. See the FAQ section below on how to use active dry yeast. It’s an easy swap!
• Salt: if using kosher salt, use two teaspoons. If you only have a finer salt, like table salt, use 1 1/4 teaspoons. I like using kosher salt because it has a clean, straightforward saltiness that won’t interfere with the bread’s natural flavor.
• Water: Water hydrates the flour and activates the yeast. Aim for a water temperature of 110°-120°F (anything over 130°F will kill the yeast, and too cold will slow fermentation).
• Olive oil: This is optional, but in my testing, I found it adds a subtle richness to the flavor and helps keep the crumb moist. You can leave it out if you prefer a more rustic loaf or experiment with other oils for different flavors!

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Using a Dutch oven is key for getting that artisinal crust and bread vibe. The steam is essential in bread baking. Baking with the lid on for the first 30 minutes will trap in residual moisture, allowing the dough to form it’s gorgeous look and crust. See the FAQ section below if you don’t have a Dutch oven and need alternatives.
• The internal temperature of the bread should be around 200°F-210°F. I like to use this kitchen thermometer to check.
• Don’t rush the rest time: The long rest time is essential for no knead breads because this long, slow fermentation helps to to develop both flavor and structure without the need for kneading.
• Try refrigeration: if you’re looking for a loaf with even more flavor, cold fermentation is a good option. After it rises at room temperature overnight, place it in the refrigerator for up to 3 days. When you’re ready to bake, shape the dough (step 3) then allow the dough to come to room temperature to take the chill off (about 1 hour) and then complete its final rise before baking as directed in the recipe below. Cold dough won’t rise well, so just give it a little time.

Variations / Substitutions

• Whole wheat: Feel free to substitute a portion (or all) of the bread flour with whole wheat flour. This adds a nutty flavor and boosts the fiber content, though the crumb may be denser.
• Herbs: In step 1, add fresh or dried herbs (rosemary, thyme, basil) to the dough.
• Olives or sun-dried tomatoes: Mix in chopped olives or sun-dried tomatoes to create a Mediterranean-inspired twist with bursts of flavor in every bite.
• Parmesan cheese: For the best flavor, use a high-quality Parmesan. The aged, nutty notes will shine through the no-knead bread!
• Something sweet: you can add in a touch of cinnamon, raisins, or even a little honey. This creates a lightly sweet, aromatic loaf that pairs well with butter or cream cheese.

Storage / Freezing

• It’s best enjoyed fresh, but leftovers can be stored at room temperature for 2-3. Preferably wrapped in a bread bag or bread box, or wrapped in a clean kitchen towel. I don’t recommend storing in the fridge because it makes the bread stale faster than at room temperature.
• Freezing: cool completely, wrap in plastic wrap or foil and place in a freezer safe baggie for up to 3 months. I like to freeze it in slices to make it easier to toast and reheat.

FAQs

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4.89 from 9 reviews

Overnight No Knead Bread

Prep: 10 minutes mins

Overnight rest time: 18 hours hrs

Cook: 40 minutes mins

Total: 18 hours hrs 50 minutes mins

Servings: 1 loaf

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If you're new to bread making, start with my no-fuss overnight no knead bread recipe! This easy method requires minimal effort—just mix, let it rise overnight, and bake the next day for a crusty, flavorful loaf of bread. You'll impress everyone with it!

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Ingredients

• ▢ 450 grams bread flour*, plus more for dusting (about 3 1/4 cup)
• ▢ 2 tsp. kosher salt*, not table salt
• ▢ 1/2 tsp. instant yeast*
• ▢ 1 1/2 cups warm water, 110°-120°F (anything over 130°F will kill the yeast) 
• ▢ 1 Tbsp. extra virgin olive oil (optional )

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Instructions 

• Mix the dough: Combine the flour, salt, and yeast in a large bowl. Add the water and olive oil and stir as you add it in. Mix for 1-2 minutes until you have a shaggy, sticky dough. It might not look like it’s coming together, but the flour will hydrate. Adjust with a touch more water as needed, but be careful not to add too much. 
  450 grams bread flour*, plus more for dusting, 2 tsp. kosher salt*, not table salt, 1/2 tsp. instant yeast*, 1 1/2 cups warm water, 110°-120°F (anything over 130°F will kill the yeast) , 1 Tbsp. extra virgin olive oil
  
• Rise: Cover with plastic wrap and let rise on the counter at room temperature for 16-18 hours. 
  
• Transfer dough to parchment: Lay out a piece of parchment paper and dust with flour. Scrape the dough out of the bowl onto the parchment, it should have bubbles over the top and appear wet. 
  
• Shape the dough: Sprinkle a little more flour on top of the dough. Remember, no knead bread! Simply fold the sides of the dough up and towards the center to create a rough, round shape. Pinch the seams together at the top of the dough. 
  
• Rise again: Cover with a clean kitchen towel and rise again for 30 minutes. 
• Preheat: Place a large Dutch oven with the lid on in the oven. Preheat it to 450°F and keep the Dutch oven in there to get hot for 30 minutes. 
• Transfer to pot: very carefully remove the hot Dutch oven from the oven, remember the lid will be hot too! Pick up the dough along with the parchment (blowing off any excess flour on the bottom) and place the dough in the pot. Place the lid back on. Note: I don't score the top of my bread, and it bakes beautifully but feel free to score yours if you prefer!
  
• Bake: Bake for 30 minutes covered. Remove the lid and bake again for another 10-15 minutes or until crust is golden. 
  
• Cool: carefully remove the bread from the Dutch oven (I like to use tongs) and allow to cool on a wire rack for at least 10 minutes before slicing. Enjoy with butter! Isn't it HEAVEN?!
  

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Notes

• Storage: It’s best enjoyed fresh, but leftovers can be stored at room temperature for 2-3. Preferably wrapped in a bread bag or bread box, or wrapped in a clean kitchen towel. I don’t recommend storing in the fridge because it makes the bread stale faster than at room temperature.
• Flour: I personally prefer the crust and crumb of this no-knead bread using bread flour, but you can, of course, use all-purpose flour as well. 
• Salt: if using kosher salt, use 2 teaspoons. If you only have a finer salt, like table salt, use 1 1/4 teaspoons.
• Yeast: If using active dry yeast, all you need to do differently is dissolve the active dry yeast in the warm water first, then immediately add the flour, salt, olive oil, and mix. The active dry yeast benefits from being dissolved in warm water first, but you don’t need to let it get foamy. Then proceed with the recipe as directed. 
• Refrigeration: cold fermentation is a good option if you’re looking for a loaf with even more flavor. After it rises at room temperature overnight, place it in the refrigerator for up to 3 days. When you’re ready to bake, shape the dough (step 3) then allow the dough to come to room temperature to take the chill off (about 1 hour) and then complete its final rise before baking as directed in the recipe below. Cold dough won’t rise well, so just give it a little time.
• Source: This recipe was modified and adapted from Jim Lahey, who developed the famous no-knead bread method.

Nutrition Information

Serving: 1slice, Calories: 195kcal (10%), Carbohydrates: 37g (12%), Protein: 5g (10%), Fat: 1g (2%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Creating Kaitlin