Recipe · No-Knead Loaf · Overnight
65% Hydration Overnight No-Knead Loaf
The recipe Mark Bittman made famous for a reason. Mix, wait, shape, wait, bake covered, bake uncovered. The slow autolyse develops the gluten by itself, and the result is genuinely good bread from very little fuss.
Total time
14 hours
Active
75 minutes
Hydration
65%
Difficulty
⌬○○
A 65% dough is what a new baker should start on. The flour-to-water ratio is generous to flour, so the dough behaves predictably, takes shape readily, and bakes into a structured loaf without surprises.
Overnight fermentation is where flavor lives. The dough goes in the refrigerator after a brief room-temperature ferment, the cold slows the yeast and lets enzymes do their work, and the loaf you bake the next day tastes like it cost more than it did.
Ingredients
1000g total dough. Yields 1 round loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 598 g | 100% |
| Water | 389 g | 65% |
| Salt | 12 g | 2% |
| Instant yeast | 1.8 g | 0.3% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd yeast and salt. Mix until smooth.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMShape into a tight boule, place seam-up in a floured banneton. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Preheat the oven and Dutch oven to bake temperature.
- Day 2, 8:00 AMScore the loaf. Bake at 475°F covered for 25 minutes, then uncovered for 20 more minutes.
Method tips for this style
Mix until the flour is just hydrated, cover, and walk away for 12 to 18 hours. When you return, the dough should be wet and sticky, dotted with bubbles. Shape gently on a floured surface, rest, and bake covered in a Dutch oven.
What to expect
Expect a tight, controlled crumb and a robust crust. The loaf slices cleanly and holds together for sandwiches; not the most dramatic interior, but the most reliable.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
Lodge Combo Cooker
The go-to choice for home bakers. Shallow lid makes loading dough safer and easier.
Banneton Basket Set
Round & oval baskets with liners, lame, and scrapers. Premium Indonesian rattan.
UFO Bread Lame
Handcrafted walnut wood handle with secure blade storage. Includes extra blades.
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