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Easy overnight bread

From One Good Thing


  • 3 1/4 cups all-purpose flour
  • 1 1/2 – 2 tsp kosher salt
  • 1/2 tsp active dry yeast
  • 1 1/2 cups warm water


  1. Start by whisking the flour, salt, and yeast together in a medium-sized bowl.
  2. Gradually add the water to the dry mixture, and stir using a wooden spoon. Mix the dough gently and form it into a ball.
  3. Transfer the dough ball to a large ungreased bowl. Cover the bowl with plastic wrap, then place it out of the way in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.
  4. When the dough is ready, place a cast iron casserole dish into your oven and turn it on to 220 degrees C. Let the casserole dish warm up for about 30 minutes or so.
  5. Transfer the dough to a floured surface. Fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
  6. Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.
  7. Remove your preheated casserole dish from the oven, and place the parchment paper and dough inside. Put the lid on the casserole dish and bake for 30 minutes.
  8. After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack. Allow to cool for 30 minutes before slicing.