Zurie's Overnight No-Knead Bread

After just 3.5 hours my dough had already doubled and was nice and puffy and bubbly, so I decided to skip the next 14.5 hours of waiting and just proceed with the remainder of the recipe. It turned out fabulous! Absolutely the best no-knead yeast bread I've yet to make. Beautiful thin and crispy crust with an airy and moist inside crumb, just like a wet dough should produce. But not so airy that you can't make a sandwich easily! I made the 4C recipe, using just 2t of salt and bread machine yeast (not instant), and baked it in my 5qt. cast iron dutch oven pot. I lightly sprayed my plastic bowl before mixing, and sprayed again after mixing and yet again after folding - also sprayed the plastic wrap cover - I found this to help quite a bit re the stickiness. To remove the dough into the hot pot I used a flour dipped rubber spatula and that worked great - what a nice and satisfying plop and sizzle once it drops! To help with handling of the hot pot, I placed it on an old cookie sheet when heating and again for baking. I topped my loaf with a sprinkling of italian seasonings and garlic powder. I plan to make this again with roasted garlic and chunks of sharp cheddar cheese, can't wait! (I posted 4 pictures, it looked so good that I couldn't resist taking quite a few snapshots)

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I loved this. I baked it in an iron skillet. I think I will use a smaller one next time. I had a bigger, flatter loaf. But tasted wonderful & I love the ease of this! I just don't have any time in the mornings, so I started mine about 9pm. Then I could do the first mix when I got home from work the next day @ 4pm. Done by 6pm for dinner. Perfect. I liked Sandi's picture so much, I sprinkled sesame seeds on it before baking. I am looking forward to trying lots of different things with this recipe. Thank you very, very much for sharing it.

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I just love this bread! I've made it twice, now, and have been very happy with the result. The loaf has a wonderful crispy crust and a firm chewy crumb, just perfect as a side to a bowl of soup for sopping up the broth in the bowl. I followed the directions as written, using the plastic bowl and my le cruset pot. It may take nearly a full day, but since most of that is hands-off, I'll classify this as a very easy recipe. Thanks so much for posting!

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This bread Rocks! So easy to make & tastes great - even the second day. Perfect recipe for "dough dummies" like me. Thanks Zurie!

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Thanks for sharing this recipe. The only change I would make is to change the 450 degree F to 425, as I think that that matches 220 degree Celsius. My bread cooked a little too fast, but other than that, turned out great. Instead of using a silicone spatula to transfer the wet dough to the hot pot, you can just wet your hand and transfer it easily. If you hand is wet, it shouldn't stick to the dough.

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Delicious! I made the 4-cup version, but instead of adding the cup of flour and portion of water, I added fed sourdough starter. Baked in a 3 qt dutch oven.

Thanks!! Diane

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This same recipe, minus the sugar, is in Bittman's How to Cook Everything book. I'm glad to see someone has posted it because it is AMAZING! I honestly didn't think it was going to turn out well, but I followed the directions and it was fantastic. I had the pot out of the oven and the bread cut in record time. The crunch on this bread is great. It was perfect with homemade soup!

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Unbelievably good! This is by far the easiest way to make bread, I think I'll try adding some Italian herbs and cheese next time. May have been a bit too salty, unless it was all the butter I slathered on it :) So crunchy and delicious!

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Incredible method and recipe. I doubled the dough and made this recipe and Easy Crusty Jalapeno Cheese Bread Fantastico since both share the same base recipe. I love this loaf and will be doing it again. It's crunchy crust, chewy texture and gorgeous exterior is great bread.

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I did it!! This is the first loaf of bread I had made that actually tasted good. I am very very excited about this bread and will be making it often. Thank you!

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WOW! So good and so easy! made as directed. Used a 3qt covered corning ware. Made a nice crust. Crunchy on the outside and chewy on the inside.Thanks.

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Baked mine in an old Bessemer pot - the loaf was a bit flat, but the taste was divine. Doing some research on the internet someone advised that they used 2 chopsticks to handle the dough - it works a treat! I have another mix on the benchtop with 1 cup wholemeal and I added 3 teaspoons bread improver. Can't wait until tomorrow!

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always wanted to try this recipe but was hesitant because I could not believe that the pot would not be smoking after 30 minutes. I put in my cast iron Dutch oven without greasing. After 30 minutes, I took it out, sprayed with the high temp Pam for barbecue grills. Tipped the batter into it and put it in to bake. WONDERFUL> My husband tips his hat to you. It turned out so well and was the least trouble of any bread I have ever made. My only regret is that I did not try it until now. I made the larger loaf and it was perfect! Thanks! justsaymo

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I've made this several times and it's wonderful (and so easy too)! Each time it comes out a little different, guess it has to do with the 'wetness' of the sponge, but all have given magnificent results. I do find the holes are smaller when I use more flour! Thanks Zurie!

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This bread is AMAZING and SOOO easy to make! I think I'll try substituting a 1/4 cup of beer in it next time... I also liked it with a bit less salt than was called for. I sprinkled coarse salt and parmesan cheese on top before baking and it was wonderful!

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For some reason, my comments didn't show up when my first review was posted. Anyway, this is not only the most beautiful bread I've ever made, it is the best tasting bread I've ever made. I wish I could give you 10 stars at least. Directions, though long, were precise, and easy to follow. The crust is out of this world. The inside is tender and flavorful. I don't think that it could be improved. Thanks, Zurie, for the greatest bread, and for sharing. I have made this beautiful bread many times since I first reviewed it, and I must say that it just seems to get better and better! You definately have a winner here, Zurie!!

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Tasty, easy! Thanks, Zurie.

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THANK YOU!! This recipe was in my local paper last week and the recipe was incomplete. Was so relieved to find yours. It saved me from purchasing a larger pot to cook it in. Easy to follow directions and perfection. Warning: Will cause drooling in household while cooking and cooling **UPDATE** I have made this so many times since the first review and perfection every time. Yoohoo! Wanted to post though that I tried the larger size loaf and actually even used a different kind of pan (corningware with a glass lid). This bread is marvelous, it came out wonderful as usual. Zurie, luv ya and thanks for posting this awesome bread. I AM ADDICTED!!

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OMG - this worked! I couldn't really be sceptical with all the reviews but, being a traditional bread maker, couldn't get my head round how it could rise.... Anyway, it did. And, that was despite my dodgy timings. It was about 20 hours and then, due to forgetting about it, more than three hours on the second 'sitting'. Turned out great and we ate it with Paul & Linda Mccartney's Pea soup (Paul and Linda Mccartney's Split Pea Soup). very good.

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YUM YUM YUM! I just put together 2 loaves of this yesterday afternoon. I baked one this morning, and put the other in the fridge for the second rising. The first one is already gone, and the second one is in the oven as I type. What a beautiful, tasty bread! Thank you!

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