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Two slices of large white bread next to the rest of the loaf on a cutting board.

Overnight No-Knead White Bread without a Dutch Oven

Carissa Erzen
This flavorful no-knead white bread is made with just 3 simple ingredients & slowly risen overnight in the fridge. Baked on a sheet pan with steam from a pan of water, we can easily create crispy artisan crust without a Dutch oven!
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Prep Time 10 minutes
Cook Time 35 minutes
Rise Time 12 hours 30 minutes
Total Time 13 hours 15 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12 slices
Calories 152 kcal

Equipment

Ingredients
  

  • 4 cups bread flour
  • 2¼ teaspoons active dry yeast (one packet)
  • 1½ teaspoons salt (use fine sea salt or non-iodized table salt)
  • 2 cups warm water (between 105°F and 110°F)

Instructions
 

Day One

  • In a large mixing bowl, whisk the bread flour, active dry yeast, and salt.
  • Add the warm water and mix with a large spoon (or your hands) until it forms a dense dough and there are no visible pockets of dry flour.
  • Cover the mixing bowl with plastic wrap. Store in the fridge overnight for 12 hours (or up to 24 hours), until the dough has doubled in size and looks bubbly on top.

Day Two

  • Remove the mixing bowl from the fridge & let it sit out at room temperature for about 30 minutes to warm up.
    On a lightly floured surface, shape the dough into a ball. Use your hands to gently push the top of the dough down the sides and underneath to create tension.
  • Sprinkle a little bit of flour or cornmeal on a baking sheet. (I don’t recommend lining your baking sheet with parchment paper, which can burn at this temperature.)
    Place the dough ball seam-side-down on the baking sheet. Cover with a kitchen towel and proof the dough for 30 minutes at room temperature.
  • Preheat the oven to 450°F.
    Fill a ceramic, stoneware, metal, or porcelain baking dish or a second metal baking sheet with hot tap water. Place it on the lower rack of your oven to gradually warm up as your oven preheats.
  • Once your oven is preheated, score the top of the loaf by slicing three half-inch deep cuts into the top of the dough at a 45° angle with a sharp knife.
  • Bake for 30 to 40 minutes, until the crust is golden and crispy. Allow your bread to cool on a wire cooling rack for at least 1 hour before slicing.

Notes

  • Avoid Gummy Slices: Allow your bread to cool for at least one to two hours before slicing it. Otherwise your bread can look gummy, since it continues baking a bit even after it comes out of the oven.
  • Adding Steam: It’s important to add your baking dish to the oven as it preheats to warm up gradually. Rapid temperature changes from room temperature to a hot oven + boiling water can cause some types of baking dishes to crack.
  • Clean-Up: To avoid spilling super-hot water, you can allow your baking dish filled with any remaining water to gradually cool down after you turn off your oven before removing it.

Nutrition

Serving: 1 sliceCalories: 152kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 294mgPotassium: 47mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.002mgCalcium: 8mgIron: 0.4mg
Keyword artisan, no knead bread, white bread
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