Overnight Artisan Bread

I love fresh bread. Love it. I do not love trying to make said fresh bread. Nope. Not a fan. I also don’t love running to the store or local bakery every time I want fresh bread. (And with food allergies, cross contamination in bakery facilities is often a problem…sigh.)

When I found this bread recipe several years ago, I didn’t believe it could possibly be this easy to get crusty, delicious, artisan style bread.

But then I made the bread….now I’m a believer! Go spend 3.647 minutes in your kitchen now & you can enjoy this amazing bread tomorrow.

Overnight Artisan Bread

3 cups flour
1 3/4 tsp salt
1/2 tsp rapid rise yeast
1 1/2 c water

Combine dry ingredients (that’s right…you don’t even have to proof the yeast) then mix in the water. It’ll look…kind of a hot mess.


Cover the bowl with plastic wrap & leave overnight or up to 18 hours. Here’s what you’ll wake up to…


Preheat oven to 450 & stick a cast iron Dutch oven-style pot with lid in to heat for about 30 minutes. While your pot is heating, dump dough out onto a heavily floured surface, shape into a ball (it’ll naturally tend to flatten some & that’s ok) & lay plastic wrap over top.


When your pot is nice & hot, drop in the dough, cover, & bake for 30 minutes.


Remove lid & bake an additional 15 minutes. Cool on a wire rack & enjoy!


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