No-Knead Artisan Bread (Overnight Ferment)
Golden, crackling crust gives way to a tender interior with large irregular holes and a mildly tangy flavor from the slow overnight ferment. The long, cold rise develops complex taste and a wonderfully chewy crumb without any kneading or special techniques.
Use basic pantry ingredients and a Dutch oven or heavy covered pot for the best oven spring and crisp crust. Substitute bread flour for extra chew, or add 25–50 g whole wheat for nuttier flavor; reduce water slightly if using whole-grain flours. If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or bake on a preheated baking stone and steam the oven with a pan of hot water.
Serve slices toasted with butter or use the loaf for sandwiches, bruschetta, or alongside soups and salads. This recipe is ideal for weekend baking or planning ahead—mix in the evening, refrigerate overnight, and bake the next day for fresh bread at mealtime. Store cooled slices in a paper bag at room temperature for 2–3 days or freeze for longer keeping.
How to Make It
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1
Combine flour, water, salt, and yeast in a large mixing bowl and stir with a spatula until a shaggy, sticky dough forms and no dry flour remains.
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2
Cover the bowl with plastic wrap or a reusable lid and let the dough rest at room temperature for 30 minutes.
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3
Fold the dough by reaching under, lifting, and folding it over itself once; cover and repeat one more time after 30 minutes (this is optional but helps structure).
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4
Cover tightly and refrigerate the dough for 12–20 hours to ferment slowly; the surface should show bubbles and a slight rise.
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5
Turn the dough out onto a well-floured surface and gently shape it into a round by folding the edges toward the center; avoid deflating the dough too much.
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6
Dust a proofing basket or a bowl lined with a floured towel with cornmeal, place the shaped dough seam-side up, cover, and proof at room temperature for 1–2 hours until puffy (or refrigerate up to 4 hours for a slower final proof).
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7
Place a 4–6 quart heavy Dutch oven with its lid in the oven and preheat to 475°F (245°C) for at least 30 minutes.
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8
Carefully remove the hot pot from the oven, invert the proofed dough onto a piece of parchment paper, and score the top with a sharp knife or lame.
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9
Lift the dough by the parchment and lower it into the preheated pot. Cover with the lid and return to the oven.
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10
Bake covered for 20 minutes, then remove the lid and bake uncovered for 20–25 minutes more until the crust is deep golden-brown and the internal temperature reads about 205°F (96°C).
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11
Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing to finish the crumb set.
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12
Store cooled bread in a paper bag at room temperature for 2–3 days or slice and freeze for up to 3 months.