Low-Temperature Overnight No-Knead Rustic Bread

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A simple no-knead bread dough slowly fermented and baked at low temperature for a crusty, airy loaf with minimal effort. This quick recipe, ready in about 60 minutes, pairs all-purpose flour, warm water (about 80°F), active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups warm water (about 80°F)
• 1/4 tsp active dry yeast
• 1 1/2 tsp salt
• 1 tbsp (for greasing) olive oil

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Instructions

1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 tsp active dry yeast, and 1 1/2 tsp salt. Stir to mix evenly.
2. Step 2: Pour in 1 1/2 cups warm water (about 80°F) and stir with a wooden spoon until a sticky, shaggy dough forms.
3. Step 3: Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, allowing a low, slow fermentation.
4. Step 4: After fermentation, preheat oven to 450°F and place a heavy Dutch oven with lid inside to heat for 30 minutes.
5. Step 5: Transfer dough onto a floured surface, shape gently into a ball without kneading, and place on parchment paper.
6. Step 6: Carefully remove hot Dutch oven, lift dough with parchment into it, cover with lid, and bake for 30 minutes.
7. Step 7: Remove lid and bake an additional 15 minutes until crust is deep golden and crisp. Cool on a wire rack before slicing.