Easiest No-Knead Bread Ever! Overnight Dutch Oven Recipe - Yeast Bread - Not Sourdough

This easy bread recipe is an overnight no-knead Dutch oven bread and is a total game-changer! Mix up minimal ingredients before bed, and you'll wake up to a dough that's nearly ready to bake! The result is beautiful boule with golden, crackly crust with a soft, airy interior. Perfect for beginners or if you just want bread ready in time for breakfast! This is a yeast bread recipe, not a sourdough recipe.

Overnight Dutch Oven Yeast Bread

Ingredients:

1 ½ c warm water (355 g)

3 ¼-3 ½ all-purpose or bread flour (390-420 g)

½ tsp yeast (1.5g)

1 ¾ tsp salt (10.5g)

1 Tbs oil (13g)

Instructions:

Measure all ingredients into a bowl in the order listed. Stir to mix until well combined, this usually takes me 1-2 minutes by hand. You can also use a stand mixer! This will be a sticky, shaggy dough. Cover bowl with wrap and let sit at room temperature on the counter for 12-16 hours. I usually let this go overnight, but you can also make this early in the morning and bake in time for dinner! Flour a clean surface and flip in flour (don’t knead flour into dough) until manageable, then shape into a round boule. See video how I do this. This is when I place my dough onto a dough sling, and let rest/rise for 30 minutes, and preheat your oven and dutch oven to 450 degrees. After your dough has rested 30 minutes, score your dough, and place into the hot Dutch oven (I like to use a trivet at the bottom of the Dutch oven to keep the bottom from becoming too dark, crunchy, or even burned) and put the lid on. Bake in the oven for 30 minutes, then remove the lid and continue to bake for 10-15 minutes, or until desired color is achieved. Remove loaf from the Dutch oven to cool and place on a wire rack. You can also place a cookie sheet under the Dutch oven to prevent the bottom from burning. I usually slice into mine to enjoy hot with dinner, but let cool for best texture...if you have more self-control than I do! Enjoy your delicious loaf of Dutch oven bread!

Bread Slings, Scoring Lames, Spurtles, Beeswax Bread Bags, and more!

Click Here for the Printable Recipe!

Used in this recipe:

Spurtles, Bread Slings, Scoring Lames, Beeswax Bread Bags: https://robynonthefarm.com/collections/all 

Trivet: https://amzn.to/4j1FTxt (To prevent from becoming too brown/crunchy on bottom!)

4.5 Quart Enamel Dutch Oven: https://amzn.to/3RXmylg (size I used for this recipe)

Dough Mat: https://amzn.to/3AQ5XLx

Flour Storage Container with lid: https://amzn.to/4aEYeN4

Active Dry Yeast: https://amzn.to/3SSJUIO

Redmonds Real Salt: https://amzn.to/4eKJ5LZ

Bread Cooling Rack: https://amzn.to/43XBZRT

Bowl Scraper: https://amzn.to/42Urn5g

5 Quart Dutch Oven with Bail Handle: https://amzn.to/40TyElh

6 Quart Enamel Dutch Oven (fun colors!): https://amzn.to/4fPXVB6 

50 LB bag of bread flour: https://amzn.to/4iphgtJ

5 Gallon Buckets for Flour Storage: https://amzn.to/4gKAVo6

Gamma Lids for Buckets: https://amzn.to/3W8ttKZ (

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