I love the deep, crackly crust and open, chewy crumb this Overnight Artisan Bread delivers with almost no hands-on time. It’s an easy no-knead method that rewards patience with bakery-style results, and I’ve made it dozens of times for breakfasts and dinner sides. If you’re curious about similar simple loaves, my best artisan bread guide has extra background that pairs well with this recipe.
Why Make This Recipe
- Incredible flavor and texture: a caramelized, crisp crust with an airy interior that feels like a bakery loaf.
- Minimal active work: mix, rest overnight, shape briefly, then bake—great for busy mornings or dinner prep.
- Versatile: serve with soups, use for sandwiches, or toast for breakfast with butter and jam.
- Budget-friendly and wholesome: basic pantry staples create something special without expensive equipment.
- Personal insight: I love this recipe because the long, slow ferment builds complex flavor with very little effort, and it’s forgiving for bakers of all levels. Also try it with an autumn breakfast like apple cinnamon overnight oats for a cozy spread.
Recipe Overview
Prep time: 10 minutes active, 12–18 hours resting time
Cook time: 30–45 minutes (covered then uncovered)
Total time: ~13–19 hours (mostly hands-off)
Servings: 8 slices (one medium loaf)
Difficulty: Easy
Method: No-knead, cold overnight fermentation, baked in a preheated Dutch oven (or heavy covered pot) for steam and oven spring.
My Experience Making This Recipe
My tests focused on timing, hydration, and vessel choice to maximize oven spring and crumb openness. Using a 12–18 hour cold ferment in the fridge gave the most consistent flavor and a tangy depth I like. I also learned that a preheated cast-iron Dutch oven and parchment make shaping and transfer nearly foolproof—see my experiment notes on a similar loaf like this apple crisp bread when I tested add-ins.
How to Make Overnight Artisan Bread
Start by mixing flour, water, salt, and a pinch of instant yeast into a shaggy, wet dough and let it rest covered at room temperature for 30–60 minutes, then refrigerate 12–18 hours for slow fermentation. The next day, bring the dough to a floured surface, fold it into a round, let it bench-rest for 20–40 minutes, then shape and place it seam-side down on parchment in a preheated Dutch oven. Bake covered at 450°F (230°C) for 30 minutes, then uncover and bake another 10–15 minutes until the crust deepens to golden-brown and internal temperature hits 200–210°F (93–99°C). If you like sweeter variations, I often test the same method with quick variations learned from experimenting on recipes like my banana bread trials.
Expert Tips for Success
- Use high hydration (about 70%: 1 1/2 cups water to 3 cups flour) for an open crumb; weigh ingredients if possible for repeatability.
- Prefer instant yeast (1/2 teaspoon) for predictable overnight fermentation, and keep the dough covered tightly in the refrigerator.
- Preheat the Dutch oven (or heavy pot) with lid inside at 450°F for at least 30 minutes so the dough hits a hot surface for instant oven spring.
- Score the top with a sharp lame or razor just before baking to direct expansion; a single long slash or cross helps the loaf bloom attractively.
- For crispier crust, remove the lid for the last 10–15 minutes; for flavor inspiration add seeds or herbs similar to my tests with an apple fritter bread style mix-in (use sparingly).
How to Serve Overnight Artisan Bread
- Slice thick and serve warm with cultured butter and flaky sea salt for a simple, elegant starter.
- Use for hearty sandwiches—toast slices lightly for structure when layering wet ingredients.
- Pair with soups and stews; its open crumb soaks up brothy sauces beautifully.
- For brunch, serve torn pieces with a board of cheeses, cured meats, and fruit.
Storage and Reheating Guide
Cool completely on a rack before storing to avoid sogginess. Store at room temperature wrapped in a clean kitchen towel or paper bag for up to 48 hours to keep the crust crisp. For longer storage, slice and freeze in an airtight bag for up to 3 months: toast or reheat frozen slices straight from the freezer. To refresh a whole loaf, heat oven to 350°F (175°C), sprinkle the loaf lightly with water, wrap loosely in foil, and warm 10–15 minutes; remove foil and crisp for 5 minutes if you prefer a firmer crust.
Recipe Variations
- Whole-wheat: Replace up to 50% of the all-purpose flour with whole-wheat flour and add 1–2 tablespoons extra water to maintain hydration.
- Dairy-free / plant-based: This recipe is naturally dairy-free; brush with olive oil instead of butter after baking for a glossy finish.
- Herb & olive: Fold in 1/2 cup chopped olives and 2 tablespoons chopped rosemary at shaping for a savory loaf.
- Gluten-free: Use a tested gluten-free blend formulated for yeast breads (1:1 replacement), add 1–2 teaspoons psyllium husk for structure, and expect a tighter crumb and different rise behavior.
Nutritional Highlights
- Made from simple pantry staples, this bread provides complex carbohydrates and can be boosted with whole-grain flour for added fiber.
- Low in added fat; sodium depends on the salt added—typical loaf has moderate sodium from 2 teaspoons of salt in the batch.
- Allergen note: contains wheat (gluten) and yeast; not suitable for those with celiac disease unless using a certified gluten-free adaptation. Serve portions of 1–2 slices depending on meal context.
Troubleshooting Common Issues
- Dense crumb: likely low hydration, under-fermentation, or too much flour while shaping; increase water slightly and use gentler folding.
- Flat or collapsed loaf: overproofing or weak gluten development; shorten proof time or strengthen dough with a few gentle folds during the first hour.
- Pale, soft crust: oven not hot enough or no steam; preheat the Dutch oven thoroughly and bake covered to trap steam, then uncover to brown.
Frequently Asked Questions
Q: Can I skip the overnight refrigeration and bake the same day?
A: Yes, but the flavor and texture will differ. A same-day method works with a warmer, shorter proof (2–3 hours), but you’ll lose the tang and depth from the slow, cold fermentation.
Q: Do I need a Dutch oven, or can I use another pan?
A: A heavy lidded pot (cast iron or enameled) is ideal because it traps steam. If you don’t have one, use a baking stone and create steam by adding a pan of hot water to the oven or misting the dough, though results vary.
Q: How wet should the dough feel?
A: It should be tacky and sticky, not dry. High hydration (around 70%) gives an open crumb, but if it’s too runny to handle, let it rest 10–20 minutes and use a wet or floured bench for shaping.
Q: How do I know when the loaf is fully baked?
A: Check the internal temperature with a probe—200–210°F (93–99°C) indicates a fully baked center. The crust should be deeply golden and sound hollow when tapped on the bottom.
Conclusion
For another trusted take on the easy no-knead method and to compare techniques, I recommend this detailed recipe from Easy No Knead Overnight Artisan Bread – Our Best Bites.
Print
Overnight Artisan Bread
- Total Time: 780 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Overnight Artisan Bread features a deep, crackly crust and an open, chewy crumb, made using a no-knead method for bakery-style results with minimal active work.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups water
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
Instructions
- Mix flour, water, salt, and instant yeast into a shaggy, wet dough and let it rest covered at room temperature for 30–60 minutes.
- Refrigerate the dough for 12–18 hours for slow fermentation.
- The next day, bring the dough to a floured surface, fold it into a round, and let it bench-rest for 20–40 minutes.
- Shape the dough and place it seam-side down on parchment in a preheated Dutch oven.
- Bake covered at 450°F (230°C) for 30 minutes.
- Uncover and bake for another 10–15 minutes until the crust is deep golden-brown and the internal temperature reaches 200–210°F (93–99°C).
Notes
Use high hydration for an open crumb and preheat the Dutch oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: No-knead, Cold Overnight Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg