Homemade Overnight Bread
Overnight bread is a recipe that you can prep ahead and then bake the next day. You only need five ingredients to make it and it bakes up light and airy with a crusty, chewy crust. Just like those expensive artisan bread loaves you see at the store but so much cheaper (and more delicious) when you make it at home.
One thing I love about making bread is that there are so many ways to do it from very easy to more involved. Well, today I have a delicious one for you that requires only five ingredients. Overnight bread is the perfect recipe when you want to make the dough ahead and bake it later.
This recipe is great when you want a fresh-baked loaf but you don’t have time to make it all in one day. Most of the work is done a day before so there are just a few steps when you’re ready to bake it. I’ve said it before and I’ll say it again: there’s nothing better than fresh-baked bread.
Table of Contents
Ingredients
- Water -Lukewarm
- Yeast -Active dry yeast
- Flour -All purpose flour
- Olive oil
- Salt
Make the Dough with Just 5 Ingredients
The first step is to mix the dough. Start by sprinkling active dry yeast over lukewarm water in the bowl of a stand mixer (the temperature should be approximately 105F). Let it sit for five minutes.
After the yeast is activated, add half of the flour and start to knead it with the dough hook attachment. Add the remaining flour and knead it just long enough to combine. Cover the bowl with a clean towel and let the dough rest for 10 minutes.
After 10 minutes, add olive oil while the dough hook is kneading the dough. Add the salt and continue kneading for three minutes.
Fold the Dough
For this recipe, you will fold the dough instead of kneading it in a traditional way. This method traps air inside the dough creating a lighter texture once it’s baked.
Turn the dough out onto a lightly floured surface. Instead of kneading the dough you will instead flatten it into a small rectangle. Fold one-third of the dough into the middle and fold the other end of the dough over the top (like folding an envelope). Repeat this folding process three times and then cover the dough with a towel and let it rest for 10 minutes.
Repeat the folding process a total of five times with 10 minutes of rest time in between for a total of 50 minutes.
Place the dough in a lightly oiled bowl and turn it to coat it evenly. Refrigerate it for 20 to 24 hours. During this time it will slowly proof until it’s time to take it out.
A Few Last Steps Before Baking the Bread
After it has rested in the refrigerator, take it out and let it rest at room temperature for 30 minutes.
Fold the dough, using the same method, three times and then let it rest for 10 minutes.
Form the dough into your desired shape, place it on a parchment-lined cookie sheet and leave it to rise for one to two hours.
How to Create Chewy Crust
Once you’ve let the bread rise, it’s time to bake it. You can create a crusty, chewy crust by placing a shallow oven-safe dish (I use a cake pan) in the oven before you preheat it to 400 F. While you wait for it to preheat, score your loaf by cutting shallow slits in the top (three or four will work).
When the oven is ready, quickly pour one cup of hot water into the baking pan and then place the loaf in the oven. Do this fast so you don’t lose the heat in the oven. While the bread bakes, the water in the pan will create steam which will give it a crusty exterior – much like the artisan loaves you see at the store.
Bake it for approximately 30 minutes. Transfer the loaf to a wire rack and cool it completely before serving.
I can’t be trusted around homemade bread – it’s just too easy to tear off a piece and enjoy just as it is. Serve it simple with some butter and jam or include it as a side dish for your favorite dinners. Any way you serve it, I’m sure it will disappear fast. Enjoy!
More Easy Bread Recipes
Homemade Overnight Bread
Ingredients
- 3/4 cup lukewarm water (105F / 40C) (175 grams)
- 1/2 teaspoon active dry yeast
- 2 cups + 1 tablespoon all purpose flour (divided) (250 grams)
- 1 tablespoon olive oil
- 3/4 teaspoon salt
Instructions
- In mixing bowl add the water and sprinkle the yeast on top, let sit 5 minutes then stir. Add half the flour and start to knead with the dough hook, then add remaining flour and knead just to combine, then cover with a clean towel and let rest 10 minutes.
- Add the oil and knead then add the salt and knead for another 3 minutes.
- Place the dough on a lightly floured flat surface and flatten into a small rectangle, fold one third of the dough into the middle and the other end over top, pulling the dough gently as you fold (like an envelope), do this three times, then cover with a clean tea towel and let rest 10 minutes. Repeat this folding and resting 5 times to equal 50 minutes of rest time. Then place the dough in a lightly oil bowl, turning to coat the dough, cover the bowl with plastic and refrigerate 20 – 24 hours.
- Remove from the fridge and let sit 30 minutes. Then fold the dough again three times, let rest 10 minutes, then form the dough into desired loaf shape, place on parchment paper lined cookie sheet, cover and let rise 1-2 hours.
- Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven.
- Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in the oven. Bake 30 minutes or until done. Move immediately to a wire rack to cool. Let cool completely. Enjoy!
Nutrition
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This is a great recipe- I was surprised how wet the mix was. I had to add a little more flour. Otherwise, the directions were perfect and the bread, very good.
Thank you Lynn, and I’m glad the recipe worked for you. Sometimes the flour we use is different and that will change the consistency of the dough a bit, but adding the flour definitely was the right thing to do 🙂 Enjoy!
Just fyi, the initial rise of the dough is called fermentation – proofing comes after the dough has been shaped and is rising in loaf form before baking.
Thank you MaryKate! 🙂
Hi Rosemary, I have one question. After the dough has rested for 30 mins, after being in the fridge, you state to fold it again 3 times. Do you have to wait ten minutes between each folding, as before? Or do you go right ahead and fold 3 times into an envelope, one after the other? Haven’t made this before and want to clarify. Thankyou so much.
Hi Yve, yes fold 3 x one after the other, then rest 10 minutes and shape. Let me know how it goes. Have a good week.
Hi>
Could I use italian semolina with this recipe?
Thanks in advance.
Maria Michel
Hi Maria, yes you can substitute, let me know how it goes.
Can any other flour be used in place of all purpose flour ? How about white whole wheat flour or bread flour ? Thank you for a nice recipe !! Kathy
Hi Kathy, sure bread flour is fine although if you use whole wheat use about 1/3 whole wheat and the rest bread or all purpose. All whole wheat doesn’t expand very well during baking.
Do you put the cake pan with the water under or on top rack of the bread ?
Mary the cake pan with water goes on the bottom of the oven. I hope you enjoy it.
I don’t have a dough hook; will it still be good if I knead it by hand?
Hi NMarie, yes you could definitely knead by hand, you will probably have to knead a few minutes longer. I hope you enjoy it.