Overnight Crusty Bread
The Easiest Overnight Bread You'll Ever Make
Equipment
- 1 Large Bowl
- 1 -2 Dutch Ovens - 6 or 7 qt
- Parchment Paper
- Danish Dough whisk
Ingredients
- 6 cups flour - all-purpose, wheat or a blend
- 1 Tbsp active dry yeast
- 1 tsp salt
- 3 cups water
Instructions
- Add the dry ingredients to your bowl, stir with a whisk to mix
- Add the water to the dry ingredients
- Use the whisk to mix together, add water a Tbsp at a time if necessary until there is no more dry flour
- Cover with a loose lid or tea towel and let sit overnight or about 12 hours
- Place your dutch ovens inside your oven and preheat to 500 degrees
- Cut two pieces of parchment paper large enough to line your dutch oven
- Uncover the dough bowl and dump the dough onto one piece of parchment paper
- Using a scraper, separate into two even pieces and move the second piece to the second piece of parchment paper
- Once the oven is at temperature, remove the lids from the dutch ovens and place the parchment paper inside. Arrange so it is not cutting into the dough and replace the lid
- Turn the temperature down to 450 and bake for 30 minutes
- Remove the lids and bake another 15 minutes or until the tops are browned and crispy to your liking
- Remove the dutch ovens, and remove the loaves by the parchment paper to cool
Notes
If you are using wheat flour, you will need more water than all-purpose flour. Add just a little at a time so you don't end up with reeeally wet dough. Ask me how I know. ;)
When mixing the dough, you can add various herbs to make an herbed loaf.
Optional: mix a large spoonful of Greek yogurt into the water before adding to the flour. This will allow the dough to culture slightly during its soaking time and gives the loaf a very slight tangy flavor.