Overnight No Knead Bread Recipes

EASIEST NO KNEAD BREAD

Steps:

• Night before: Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it rise overnight (12 - 20 hours) at room temperature.
• The next day: Pre-heat oven to 500°F.
• Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
• Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using.
• Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
• Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!
• Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it proof for 1 - 1 1/2 hours, or until double in size.
• Pre-heat oven to 500°F. Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
• Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using.
• Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
• Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!
• Spray the top with water generously, about 10 times. Remove pre-heated baking pan/dish from oven. Transfer dough with the parchment paper onto the baking dish. Quickly place it into the preheated oven and spray another 10 times. Reduce heat to 480°F (250°C), and bake for 5 minutes. Reduce heat to 450°F (230°C) and bake for another 30 minutes, or until top is golden brown to your liking.

NO-KNEAD SEEDED OVERNIGHT BREAD

Steps:

• Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
• Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.