Whenever I make my Overnight Crusty Bread, I really think that I should rename it the Patience Loaf, because it takes all the patience in the world to wait 12-18 hours for a loaf of bread.
But I promise you it’s worth every hour of waiting. Just, you know, make maybe 2 loaves.
I highly recommend starting this recipe the night before you’re going to make it. If you work during the day, maybe save this for 8p on a Saturday night, and plan to bake it after a night breakfast on Sunday morning. You’ll get to enjoy a home filled with the scent of freshly baked bread before having to go back to the grind.
This bread makes for great sandwiches, french toast breakfasts, or toast with butter and honey in the morning. At least, those are the ways we love to enjoy it!
Grab the recipe below and be sure to tag me on Instagram (@withlovejoey) when you make it!
Overnight Crusty Bread
- Dutch Oven
- 3 Cups All-Purpose Flour
- 1½ Cup Warm Water
- 1¾ Tsp Salt
- ½ tsp Active Dry Yeast
- In a large bowl, mix all your dry ingredients very well together. Once mixed, add in water and slowly stir until well combined. This is a no-knead bread. You should be able to mix all of this together with a spoon, but you can use your hands a little just to make sure all the little bits get mixed in.
- Cover the bowl and set out for 12-18 hours. If your house is running cold, I suggest placing the covered bowl into the oven. Leave the light on for a little extra heat. (DO NOT TURN ON YOUR OVEN AT THIS POINT.)
- Preheat your oven to 450°. Place your Dutch Oven in for 30 minutes to heat it. Bake your dough for 30 minutes with the lid on, then another 15 minutes with the lid off. Place on a cooling rack to cool down.