Go Back
+ servings
Freshly baked rustic bread surrounded by baking paper in a Dutch oven.

Easiest No-Knead Overnight Bread (vegan)

Prep Time: 5 minutes
Cook Time: 45 minutes
Proofing Time: 12 hours
Total Time: 12 hours 45 minutes
Servings: 1 loaf
Author: Tracy Halasz

Equipment

  • Dutch oven or pot with lid.
  • 8 cup measuring cup or large mixing bowl

Ingredients

  • 3 cups flour, all purpose or bread
  • 1 ¼ teaspoons table salt
  • ½ teaspoon active dry yeast or instant yeast
  • 1 ½ cups water, room temperature

Instructions

Mix the Dough (the day before baking)

  • In a large mixing bowl or bread tub, mix together the flour, salt, and yeast. 
  • Pour in the room temperature water and mix until incorporated - using a large spoon or clean hands.
  • Wet your hands and scoop to the bottom of the bowl to incorporate all the dry bits of flour as needed.
  • This dough will be shaggy and sticky. Be sure to incorporate all the dry flour.

Proofing the Dough

  • Time to let the dough rest (bulk fermentation) while the yeast does its thing.
  • Cover the bowl with a plastic wrap, a towel or shower cap. Leave out at room temperature for 12-18 hours.

Shape the Dough (on baking day)

  • The dough will be bigger and puffy after the overnight fermentation.
    Flour your work surface. Scrape out the loose, sticky dough from the bowl.
  • With lightly floured hands, gently lift one edge of the dough and fold it into the center (fold it onto itself) quarter turn and repeat 4-5 times creating a ball. Gently push the edges in and tuck them around until you have a round(ish) shape or make a longer log shaped loaf. It doesn't have to be perfect!
  • Transfer the bread dough ball to a slice of parchment paper seam side down. Dust with flour and cover the dough with the mixing bowl, a towel or plastic wrap and let it rest while the oven warms up.
  • Place a large (5-6 quart) Dutch oven (or heavy pot with lid) into the cold oven, turn the oven to 450º F and let the oven and Dutch oven with lid preheat for ~30 minutes.

Time to Bake

  • Open the oven, using oven mitts, remove the Dutch oven.
    Lift the edges of the parchment paper and carefully transfer the dough (and parchment paper) into the heated Dutch oven (be careful NOT to touch the sides of the pan). Replace the lid.
  • Bake covered for 30 minutes, remove the lid and continue baking uncovered for another 15-25 minutes until the outside crust is brown and crispy.

To Serve

  • Remove from the oven and carefully lift the edges of the parchment to transfer the bread to a wire rack to cool. After 30 minutes, slice into the bread and enjoy!

Notes

Measuring flour: Use the scoop and level method for measuring flour or a weigh scale.
Flexible Baking Schedule: If your plans change or something comes up, pop the dough into the fridge which will slow down the fermentation. Then around an hour before baking, remove the dough from the fridge and shape it. Place on a piece of parchment paper, loosely cover and let the loaf come to room temperature (~60 minutes plus or minus depending on the temperature of your kitchen). Around 30 minutes before baking, preheat the oven along with the Dutch oven and follow the rest of the recipe above.
No-knead bread storage:
  • Store any leftover bread in a bag or air-tight container on the counter for a couple days. The crust softens when placed in a bag. You can also place the cut side down on a plate and store uncovered on the counter.
  • The bread can be stored in a bag in the fridge for up to a week.
  • Freezer: For longer storage, slice the bread, place in plastic bag and store for a month or two in the freezer. Remove slices as needed. 
 
Original Recipe: Slow Rise No-Knead Bread recipe from Jim Lahey with lessons learned from King Arthur Baking and Brilliant Bread.