How to make an easy overnight no-knead artisan loaf with a crisp crust
This easy overnight no-knead artisan loaf gives you a rustic, tangy crumb and a crackly, oven-steamed crust with minimal hands-on time. You’ll mix in the evening, let the dough rise slowly in the fridge, and bake the next day for bakery-style results without intensive work or special equipment.
Step 1: Measure flour, water, salt, yeast
Combine 500 g (about 4 cups) all-purpose or 50/50 bread and all-purpose flour, 380 g (about 1 5/8 cups) room-temperature water, 10 g (1 3/4 tsp) fine sea salt, and 1/8 tsp instant yeast in a large bowl. Using these proportions gives a 76% hydration dough that produces an open crumb while the small amount of yeast lets fermentation develop flavor overnight.
[Illustration: bowl with measured flour, water, salt, yeast on counter]
Step 2: Mix until shaggy and uniform
Stir with a wooden spoon or dough whisk for 30–60 seconds until no dry flour remains and the dough is rough and sticky. You want a cohesive mass—no intensive kneading—so stop as soon as the ingredients are evenly hydrated to preserve fermentation structure.
[Illustration: hands stirring shaggy sticky dough in bowl]
Step 3: Autolyse rest for 20 minutes
Cover the bowl loosely and let the dough rest 20 minutes at room temperature to allow flour to hydrate and gluten to relax. This short autolyse improves extensibility and oven rise without extra work.
[Illustration: covered bowl resting on counter with towel]
Step 4: Fold to build strength
Perform two quick sets of stretch-and-folds spaced 20 minutes apart: wet your hand, reach under the dough, stretch one side up and fold it over, rotate bowl and repeat 4 sides. Each set takes 1–2 minutes and develops structure so the dough holds shape after the long cold ferment.
[Illustration: hand stretching and folding dough in bowl]
Step 5: Bulk ferment in refrigerator overnight
Cover tightly and place the bowl in the refrigerator for 12–18 hours. Cold bulk fermentation slows yeast and enhances flavor: 12 hours gives mild tang, 18 hours gives more complexity—do not exceed 24 hours to avoid overproofing.
[Illustration: covered bowl in refrigerator on shelf]
Step 6: Shape into a tight boule
Turn chilled dough onto a lightly floured surface, gently degas, and shape into a round by folding edges under to create surface tension. Use cupped hands to rotate and tighten for 1–2 minutes so the loaf holds shape for the oven spring.
[Illustration: hands shaping dough into round boule on floured surface]
Step 7: Second rest while heating oven
Place the shaped loaf seam-side down on parchment and cover for 30–45 minutes while preheating the oven to 475°F (245°C) with a heavy lidded Dutch oven inside. The brief final rest relaxes the dough for better oven rise and the hot pot creates steam for a crisp crust.
[Illustration: ball of dough on parchment with covered Dutch oven heating in oven]
Step 8: Bake covered then uncovered
Carefully transfer loaf on parchment into the preheated lidded pot, score the top with a sharp blade, cover and bake 20 minutes. Remove the lid and bake another 15–20 minutes until deep golden-brown and crusty (internal temp 200–210°F / 93–99°C). Total bake 35–40 minutes for a thick crisp crust.
[Illustration: loaf being placed into hot Dutch oven and later baked golden brown]
Step 9: Cool before slicing
Lift the loaf onto a rack and cool at least 1 hour before slicing to let the crumb set and finish cooking. Cutting too early yields a gummy interior despite a crisp crust.
[Illustration: golden loaf cooling on wire rack]
- Use a kitchen scale for accurate hydration and consistent results—measuring by weight is more reliable than cups.
- If you only have active dry yeast, dissolve 1/4 tsp in 20 g warm water first and add to the mix instead of instant yeast.
- For extra flavor, swap 100 g of the flour for whole wheat or spelt and keep the same water weight; whole grains will absorb more water and deepen taste.
- To encourage larger holes, handle the dough gently during shaping and avoid over-flouring the surface.
- If you don’t have a Dutch oven, use a rimmed baking sheet and place a metal pan on the lower rack with 1 cup of boiling water when you put the loaf in to create steam.
- Store leftover slices in a paper bag at room temperature up to 2 days and revive the crust in a 350°F (175°C) oven for 5–8 minutes before serving.
- Be careful when handling the preheated lidded pot—use heavy oven mitts and set it on a heatproof surface to avoid burns.
- Do not overproof overnight: dough that collapses or smells strongly alcoholic has passed its peak and will bake flat with poor texture.
- Use a lame or very sharp knife for scoring; dull blades tear the dough and can ruin oven spring.
- Keep children and pets away while transferring the hot pot and adding boiling water for steam to prevent scald injuries.
Was this guide helpful?
More Food & Entertaining guides
How to make stovetop shakshuka with tender eggs and balanced tomato sauce
Shakshuka is a comforting North African–style skillet of eggs poached in a spiced tomato sauce. This guide walks you through building a balanced sauce and gently cooking tender eggs on the stovetop so yolks stay silky while the sauce is bright and flavorful.
How to make homemade sourdough starter and maintain regular feedings
Making a sourdough starter is a simple, rewarding kitchen project that captures wild yeast and beneficial bacteria to leaven bread. With just flour, water, and a little patience you can build a lively culture and keep it healthy with regular feedings. Follow the step-by-step routine below to create and maintain a starter that will power many loaves.
How to assemble and store layered salads so they don’t get soggy before eating
Layered salads are a colorful, make-ahead way to serve a crowd, but soggy ingredients can ruin the texture. With a few simple construction and storage strategies you can keep greens crisp and dressings separated for 24–72 hours. Follow these steps to assemble jars or bowls that travel well and taste fresh when served.