Simple Overnight Artisan Bread
The tastiest crunchy-on-the-outside but soft-on-the-inside bread that you'll ever make. This overnight no-knead artisan bread is a simple delight that you'll want to enjoy over and over again.
Servings: 20 slices
Equipment
- 1 Cast iron dutch oven
Ingredients
- 3 cups All purpose flour Organic & Unbleached for sulfite free!
- 1 tsp Himalayan sea salt
- 1/2 tsp Active dry yeast
- 1 1/2 cups Water Room temperature
Instructions
Dough Prep
- In a large bowl, mix together the all purpose flour, yeast, and sea salt.
- Pour the water into the mixture and use a large spoon / spatula to combine.
- Mix until the flour has been fully incorporated. The dough should be sticky and loose, but this is normal and you want to avoid overmixing.
- Cover the bowl with plastic wrap or parchment paper and a hand towel on top. Then let the dough sit overnight for at least 12 hours but no more than 20 hours.
Baking time
- Remove the dough from the bowl and transfer to a well-floured surface and add flour to the top.
- Fold the dough from the corners into the center a few times until the dough takes on a more circular shape. Then flip the dough over onto a piece of parchment paper and cover with a towel once again.
- Place your dutch oven into the oven on the lowest rack then set the oven. to 450° F. Let both preheat together for 25-30 minutes.
- Once preheated, carefully remove the dutch oven from the oven (oven mitts!) and remove the lid. Then pick up the parchment paper with the bread on it and place it into the dutch oven (parchment paper and all).
- Using oven mitts, put the lid back on the dutch oven and place it back in the oven.
- Bake for 30-35 minutes with the lid on then remove the lid and bake for another 10-15 minutes until the top is golden brown.
- Remove from the oven and carefully transfer the bread from the dutch oven to a cutting board. Let it cool before slicing and serving.