No-Knead Overnight Bread
Flour, salt, a pinch of yeast and water, left to rise overnight and baked in a hot lidded pot for a crackling crust. Start it the evening before.
The long rise does the work that kneading would. The dough is wet and sticky by design, so shape it with floured hands or a dough scraper and add only as much flour as stops it sticking. The pot must be fully hot before the dough goes in; a cold pot gives a pale, flat loaf. Any heavy pot with a lid that is oven-safe to 230°C works, cast iron or enamel. All-purpose flour gives a slightly softer crumb if that is what you have.
Start this the night before — something here has to soak, prove or set overnight.
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Ingredients
for 12Ticks stay put if you leave and come back.
Method
8 stepsRead it through once before you start the pan.
Storage
- Freezer
- Up to 3 months
- Room temperature
- Up to 2 days
Keep the cooled loaf cut side down on a board or in a paper bag at room temperature; do not refrigerate, it goes stale faster. To freeze, slice the loaf first and freeze the slices in a sealed bag, then toast them straight from frozen.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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