Mmm look at that texture of this no-knead, overnight bread. Your family will be singing you praises when they wake up to the smell of freshly baked bread. If not, they don’t deserve you! 🙂 No knead recipes have been doing the rounds for a while now, but I need to jump on the bandwagon to vouch for how great they are! It’s an easy technique to learn and produces a loaf is similar to an Italian Ciabatta bread (which I loooove). With plenty of time to proof/ferment, it develops a deliciously savoury note similar to a mild sour dough. I find that mixing the dough together before dinner gives me a perfect loaf in the morning. A tip when turning out the dough – be very gentle, you want to keep the air pockets it worked so hard to develop overnight. If you have a gluten intolerant member in your house, don’t let them feel left out… make some of this delicious Banana Bread!
Easy, foolproof overnight bread
- 1/2 tsp instant yeast
- 2 tsp salt
- 1 Tb granulated sugar
- 4 cups flour
- 2 cups warm water 40C
Distribute all the dry ingredients evenly in a large bowl, create a well in the centre and add the warm water, using a fork (I like using chopsticks), mix the water into the flour. The dough will start to clump together. It should be relatively damp, but if you find your dough on the dry side, just use your hands to knead it a little.
Cover the bowl to rest overnight .(14-18hrs at a cosy room temperature). The bowl should be large enough for the dough to double in size.
When the dough is ready to bake, line a baking tray with baking paper and lightly dust it with flour.
Using a spatula, gently tip/scrape the dough onto the lined tray. Try to keep some height to the dough. Set it aside to rest in a warm place while preheating the oven.
Preheat the oven to 220C. For a really crispy crust, we want to create some steam when baking the bread, so place a cast iron pan on the bottom shelf of the oven while it preheats. This step is optional.
When the oven is at 220C, pour 1 cup hot water into the preheated cast iron pan. Bake the bread on the shelf above it for 40-50mins, reducing the heat to 200C halfway through.
That's about it folks! Eat fresh while warm, smothered in butter. Or dip it into a mix of olive oil with balsamic and minced garlic 🙂
For better presentation, you can dust flour over the top of the dough before baking or for a shinier crust, gently brush the dough with an egg wash (a whisked egg).
You can also score a pattern into the top before you pop it in the oven.