No Knead Bread (Overnight Version)

A bit too salty for my taste. Next time I'll use less

I've made (and failed) several no knead breads and this is the first one I've had decent results. I think the overnight rise makes a difference. I baked for 30 minutes, should probably have done to 35-40.

Easy and deliciously soft! My kids love it! Edit: I cannot get over how yummy AND *easy* this bread is to make. It feels criminally easy for how yummy it is.

Amazing

This image was a small load (finished up leftover flour). Tasted surprisingly good and would definitely make again.

I like this bread recipe but 30 mins covered is way too long. The bottom always gets a little burnt. I would do 20 mins covered and 10 uncovered.

So easy and delicious. My new go-to recipe for overnight bread! I do not score the bread, gives the top that cracked artisan look.

Trying 450 g fresh milled flour as dough was to sticky with 425g 1.5 cups water is 360g @ 110F Yeast expires July 7 2024!

A little salty. Maybe half the salt. Cool completely before cutting.

This is a weekly recipe in our house, especially with soup season upon us!

Change oven temp to 400° Tried using 1/2 tsp sugar and have it go for 4 hours or overnight in fridge Additional ingredients: Rosemary Thyme Sage Orange and/or lemon zest

The dough comes out too wet and you can't shape it for the final loaf.

I would definitely not skimp out on the covered cooking part.

Perfect calibrated ingredient quantities, amazing crust and tase ! Must try

I used to make the original NYT no knead recipe, but this one is better. I use the 2 hour version because I'm not good at planning ahead or having patience. It's easy and the bread is terrific. Highly recommend investing in a dutch oven as well, if you can. It's worth it.

I don't have a dutch oven, so I cooked the dough on a baking tray with a deep, circular pan over it. Worked great! Letting the dough rise for 18 hours gave it a nice sourdough-ish flavor.