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“Freshly baked white sandwich loaf on a wooden cutting board, with two even slices fanned out in front, a bread knife alongside, and a kitchen towel and glass cloche in the softly lit background.”
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No-Knead White Bread Loaf (Overnight Version)

Prep Time 13 hours
Cook Time 40 minutes
Total Time 14 hours
Servings 1 Loaf

Ingredients

  • 2 ¾ cups all-purpose flour (380 grams)
  • 1/2 cup warm milk (105 grams)
  • 3/4 cup warm water (165 grams)
  • 1 teaspoon Instant yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon butter

Instructions 

  • Warm milk and water to room temperature. Combine them together.
  • Mix all the dry ingredients in a bowl. Whisk until everything is incorpoarted.
  • Pour liquid into dry mix. Stir with spatula until combined.
  • Spread softened butter over dough and fold gently.
  • Cover with a cling sheet and refrigerate overnight.
  • Next day: Take out of the fridge and rest at room temp for 30-40 minutes.
  • Gently fold the dough once again, in the bowl itself.
  • Cover and rest again for 30–45 min.
  • Lightly flour surface, deflate and with the help of a rolling pin. Shape the dough into a loaf.
  • Grease a 8.5 x 4.5 x 5 inch loaf pan. Shape and place dough inside.
  • Let rise until it reaches the top (45–90 min), depending on how warm your kitchen is.
  • Bake at 190°C for 35-40 minutes.
  • Cool completely on wire rack before slicing.

Video

Author: Deepali Ohri
Course: baking, Bread, Breakfast
Cuisine: European, Global, International
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