There’s something so comforting about the smell of freshly baked bread — warm, cozy, and a little bit magical. This No-Knead Overnight Artisan Bread is one of those recipes that proves simple really can be spectacular.
Made with just flour, yeast, salt, and water, this loaf bakes up with a crisp, golden crust and a soft, chewy center that feels straight out of a bakery. It looks impressive, but it’s surprisingly easy — no kneading, no fancy tools, and no stress.
All you need to do is stir the ingredients together, let the dough rise overnight, and bake it the next day. It’s practically foolproof and endlessly forgiving — you can use bread flour, all-purpose, or even a mix of all-purpose and whole wheat, depending on what you have on hand.
Before You Start
A few quick tips to set you up for bread-baking success:
- Measuring cups and spoons work perfectly fine — no need for a kitchen scale. This recipe is very forgiving, and the weights don’t need to be exact.
- If the dough looks too sticky or wet, sprinkle in an extra tablespoon or two of flour. It should be soft and shaggy, not pourable.
- On the flip side, if the dough seems too dry, add a splash of water and stir again until everything comes together.
- Don’t stress about perfection — the beauty of this bread is its rustic, artisan look!
Ingredients You’ll Need
Just a few pantry staples make this bakery-style loaf:
- Flour – bread flour, all-purpose, or a mix of all-purpose and whole wheat
- Yeast – active dry or instant (instant skips the blooming step)
- Warm water – helps activate the yeast and bring the dough together
- Salt – adds flavor and strengthens the dough
Equipment
You don’t need anything fancy — just:
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or clean kitchen towel to cover the dough
- Dutch oven – which I prefer for ease of use (or see below for no Dutch oven method if you don’t have one.)
- Parchment paper for easy transfer and cleanup
- A sharp knife or bread lame to score the bread to get a nice “oven spring”! (fancy term for rise).
Dutch Oven or No Dutch Oven — Both Work!
While I love baking this bread in my Dutch oven (the steam creates that perfect, crisp crust!), you can absolutely make it without one.
If you don’t have a Dutch oven:
- Use a preheated pizza stone or baking sheet, and
- Place an oven-safe pot or cast iron skillet of water on the rack below to create steam.
The result? That same beautiful, golden crust and soft, airy crumb — no special equipment required.
Healthy Made Simple
At The Healthy Honeydew, healthy eating means embracing balance and variety — and yes, that includes bread! 🥖
This homemade loaf is made with simple ingredients you likely already have in your pantry, and it’s so much healthier (and more affordable) than store-bought bread, which often has preservatives or fillers. It’s real, wholesome food made from scratch — and it’s such a joy to share with your family.
Ways to Enjoy It
- Freshly sliced with butter, olive oil, or honey
- As the best-ever base for French toast
- Alongside soups, stews, or salads
- For rustic-style sandwiches or avocado toast
- Wrapped up as a thoughtful homemade gift (especially around the holidays!)
This bread is as versatile as it is delicious.
Full Recipe Below:
No-Knead Overnight Artisan Bread (Crispy Crust, Chewy Center)
Equipment
- 1 Microwave-safe bowl or glass measuring cup
- 1 Large Mixing Bowl
- 1 Whisk or spoon
- 1 Plastic wrap or clean kitchen towel
- 1 Dutch oven with lid (cast iron or similar, 5-6 quart size)
- 1 Parchment paper
Ingredients
- 3 1/2 cups bread flour or all-purpose flour bread flour yields a chewier bread but either works!
- 1 1/2 tsp salt if you have it, use Kosher salt for a more prominent flavor
- 1/2 tsp active dry yeast
- 1 1/2 cups (or 355 ml) warm water about 105-110°F / 40-43°C
Instructions
Bloom the yeast:
- In a microwave-safe bowl or glass measuring cup, heat 1 1/2 cups of water until it’s warm but not hot (about 105-110°F). This typically takes 30-45 seconds in the microwave.
- Stir in the active dry yeast and let it sit for 5-10 minutes until the yeast is dissolved and foamy. This means the yeast is activated and ready to use.
Prepare the dry ingredients:
- In a large mixing bowl, combine the bread flour and salt. Whisk or stir well to evenly distribute the salt.
Mix the dough:
- Pour the bloomed yeast and water mixture into the flour and salt. Stir with a wooden spoon, spatula, or your hands until a shaggy dough forms. It will look sticky and uneven, and that’s perfect!
Let it rest:
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and looks bubbly.
Shape the dough:
- Flour your hands and a clean surface. Turn the dough out onto the surface and gently shape it into a ball by pulling up each side and pinching the dough at its seams.
- Flip the dough a ball over and carefully drag the ball with both hands on the floured surface to create tension in the dough. Place it on a piece of parchment paper for easy transfer. Cover it with a clean towel and let it rest for 30 minutes while preheating the oven.
Preheat the oven:
- Place your Dutch oven (with the lid) in the oven and preheat it to 450°F (230°C). This takes about 30 minutes and ensures your Dutch oven is hot and ready for baking.
Score the dough:
- Once the oven is preheated, score the bread with a bread lame (razor) or a sharp non-serrated knife. Create a long crescent moon shape along the side. This give the bread somewhere to go rise as it bakes. Add other decorative scoring if you'd like.
Bake the bread:
- Carefully take the lid off of the Dutch oven (to remember that it's HOT, I place the lid on the top rack inside my oven for the moment). Use the parchment paper to lift the dough and transfer it into the Dutch oven (parchment and all). Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid (again, place on top rack to avoid accidently touching it without a mit later) and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
Cool and enjoy:
- Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 10-15 minutes before slicing.
Notes
- Water Temperature: Ensure the water is warm to the touch, not hot, as overly hot water can kill the yeast.
- Dutch Oven Alternatives: If you don’t have a Dutch oven, you can use a heavy oven-safe pot with a lid or an oven-safe dish covered tightly with foil.
- Resting Time Flexibility: While the dough should rest for at least 8-12 hours, it can be left for up to 18 hours if needed. A longer rest time enhances flavor.
- Add-ins: For extra flavor, you can add chopped herbs, shredded cheese, or roasted garlic to the dough before mixing.
Storage
- Store leftover bread in a closed zip-lock bag at room temperature for a week, or freeze slices in a freezer zip-lock bag for longer storage. Take a slice out when needed a pop it into the toaster to defrost.
The Bread That Started It All
This is the loaf that sparked my love for baking — simple, cozy, and always satisfying. With how simple it is to make, this became a weekly staple in our house, and I’m sure it will for you too!
Enjoy!
Give this one a try, and prepare to impress your family with a bakery-worthy bread made right in your own kitchen. It’s the kind of recipe that reminds you how joyful (and easy!) homemade baking can be. 💛
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