No-Knead Wheat Bread, Overnight Rise
German-style no-knead bread using minimal ingredients and long cold fermentation. Mix flour, water, salt, and yeast overnight at room temperature, then shape and bake covered then uncovered in a Dutch oven until golden. Produces a soft, non-sticky crumb with minimal handling.
Ingredients
Instructions
- 1
Mix all ingredients in a large bowl until combined. Cover and rest overnight at room temperature.
- 2
Spread dough on a floured work surface. Add more flour and gently move dough back and forth without kneading until soft and no longer sticky, adding flour as needed to prevent sticking.
- 3
Line an oven-safe bowl with parchment paper. Transfer dough to bowl, cover with lid, and place in a cold oven.
- 4
Bake covered at 425°F for 30 minutes. Remove lid and bake uncovered for 25-30 minutes until golden on all sides.
- 5
Cool 5-10 minutes before serving.
Tips
Dough should be soft and non-sticky after shaping; add flour incrementally to avoid over-drying.
An oven-safe covered pot or Dutch oven works well; the lid traps steam for crust development.
Good to Know
Keep in a paper bag or bread box at room temperature for 2-3 days. Freeze wrapped in plastic wrap or foil up to 3 months.
Prepare dough through overnight rest (step 1) up to 18 hours in advance.
Serve at room temperature or lightly warmed. Slice with a serrated knife.
Common Mistakes
Do not knead aggressively to avoid overdeveloping gluten and creating a dense crumb.
Add flour gradually during shaping to avoid a dry, tough crust.
Do not skip the covered baking phase to avoid insufficient steam and pale crust.
Substitutions
slightly different gluten profile