This no-knead overnight bread recipe produces a crusty, flavorful loaf with minimal effort. Made with simple ingredients and long fermentation, it delivers a chewy crumb and golden crust perfect for sandwiches, toast, or dipping. Ideal for home bakers seeking an easy artisan-style bread without the need for kneading or special equipment.

Ingredients

3 1/4 cups (425 grams) all-purpose flour
2 teaspoons fine sea salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water (about 110°F)

Instructions

Mix the Dough
In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. The dough will be loose and shaggy—this is normal.
Let the Dough Rise
Cover the bowl with plastic wrap or beeswrap and let the dough rest at room temperature for 12 to 18 hours. During this time, the dough will ferment and rise.
Shape the Dough
Turn the dough out onto a well-floured surface. Fold the edges of the dough inward toward the center several times to form a tighter ball. If the dough feels sticky, sprinkle additional flour as needed. Lightly flour the top, then flip the dough ball upside down onto a piece of parchment paper so the smooth side is on top. Shape it gently into an even circle. Cover loosely with plastic wrap or beeswrap and let it rest while the oven preheats.
Preheat Oven and Dutch Oven
Place a Dutch oven with its lid inside your oven and preheat to 450°F. Allow it to heat for 20 to 30 minutes. The dough can continue resting during this time. If it spreads out too much, reshape it into a tighter ball just before baking.
Bake the Bread
Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the edges of the parchment paper and place the dough (with parchment) into the Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 10 to 20 minutes, or until the crust reaches your preferred level of golden brown and crispness.
Cool and Serve
Remove the bread from the oven and carefully lift it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.

Why You’ll Love This Recipe

Effortless Baking: No kneading required, perfect for beginners and busy schedules.
Rich Flavor and Texture: Long fermentation develops complex flavor and a crisp crust.
Versatile and Reliable: Great for sandwiches, toast, or alongside soups and salads.

Tips

Use warm water (around 110°F) to activate the yeast without killing it.
Allow the full fermentation time to develop the best flavor and texture.
Handle the dough gently to maintain air bubbles that create a light crumb.

Variations and Substitutions

Substitute all-purpose flour with bread flour for a chewier texture.
Add herbs, garlic, or olives to the dough for extra flavor.
Use whole wheat flour for a nuttier, denser loaf (replace up to half the flour).

FAQs

Can I shorten the rising time?
While you can reduce it, the extended rise enhances flavor and texture. Shorter times may result in denser bread.

What if I don’t have a Dutch oven?
Use any oven-safe pot with a lid, or bake on a preheated baking stone covered with a large bowl.

Serving and Suggestions

Serve this bread sliced fresh with butter, olive oil, or your favorite spreads. It pairs well with hearty soups, stews, or as a base for bruschetta. Store leftovers wrapped in a clean kitchen towel to maintain crust crispness.