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
Scale
- 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