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Overnight No-Knead Loaf
Mix before bed, bake in the morning. This effortless recipe delivers incredible flavor with minimal hands-on time.
Prep30 minutes (active)
Cook45-50 minutes
Total12 hours
Serves1 loaf (approx. 900g)
Ingredients
- 200g active sourdough starter (100% hydration)
- 450g bread flour
- 50g whole wheat flour
- 375g warm water (85-90°F)
- 10g fine sea salt
- 2g diastatic malt powder (optional, for color and flavor)
Instructions
Step 1: Evening Mix
Whisk starter into the water, then add flour and salt. Stir until the dough comes together. It should look shaggy, not polished.
Step 2: Rest Overnight
Cover the bowl and leave it at cool room temperature overnight. By morning the dough should be puffy and domed.
Step 3: Shape
Turn the dough onto a lightly floured counter, fold the edges inward, and tighten it into a round. Let it rest 20 minutes, then shape once more.
Step 4: Final Proof
Place seam-side up in a lined basket and let it proof 60 to 90 minutes while the oven heats.
Step 5: Bake
Bake in a hot Dutch oven at 240C for 20 minutes covered, then 20 to 25 minutes uncovered until the crust is deeply colored.
