If you’ve always been a little intimidated to bake homemade bread at home, let me tell you straight from my little kitchen, you need not be afraid anymore. In fact, you’ll be so proud of yourself you may bake three loaves in one week like I did 😆. Get out your oven mitts my friend because I’m going to show you how to bake easy overnight artisan bread at home.

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Who Inspired Me to Bake Artisan Bread at Home?

My husband is the one who really inspired me to try this no knead Artisan bread recipe that’s very popular right now. He began researching and testing bread baking when the pandemic hit, and he makes a beautiful loaf of Italian Bread. The difference between our recipes is that mine doesn’t require kneading, has a longer rise time, and uses a Dutch oven to bake the loaf in. Okay so I admit it, I wanted to impress him 😊. I think I did, because just look at how nice this bread turns out? There is honestly nothing more comforting than a warm piece of homemade bread with butter on it.

Can I Use All Purpose Flour for Baking Artisan Bread?

After the shock of my first loaf turning out (very first photo at top of post), I posted a photo on my FACEBOOK PAGE and I received over 100 requests for the recipe 😲. The photo above and below was actually my third loaf. I kept it in the oven slightly longer than the very first loaf/photo. I also used All Trumps Flour vs. all purpose flour. Either flour works in my opinion, although All Trumps is loaded with protein, so it really helps keep me full longer. If all you have is all purpose flour, the answer is, “Yes! All purpose flour will work.”

If you want to try “All Trumps Flour” your most affordable option is going to be searching on line for a local baking supply company. Unfortunately, Amazon only carries it in 25 pound bags, and we have never seen it in the grocery store. All Trumps flour is very well known in the baking community.

TIP: One of our most favorite ways to eat our homemade bread is with thin sliced deli low sodium ham, and “Olive & Celery Salad“. I grew up with my dad making olive & celery salad when money was tight. He used the cheaper version of olives (we always seemed to have those in the door of our fridge), and it was still so incredibly yummy.

Supplies I Use to Make Easy Overnight Artisan Bread

DUTCH OVEN (we use 7 quart, but 5 will work)

BREAD MAT FOR DUTCH OVEN

OVEN MITS

DOUGH SCRAPER

RECIPE (SEE BELOW)

Tips on Mixing the Artisan Bread Dough

The photo above is after I mixed everything together (it literally takes just minutes). I was very careful not to over mix it. Also, when you mix all of the ingredients together, try not to let the yeast touch the salt by itself. In other words, my husband tells me it’s best to mix the flour with the salt, and get it incorporated, and then add the sugar, yeast, and water.

Approximately 12-14 hours later after sitting on our kitchen counter overnight this is how the dough looked after I uncovered it. It’s ready to bake!

Getting the Easy Overnight Dough into Your Dutch Oven

Okay, so now we are getting serious, and we need to get this dough into the oven so we can have a piece. The little hand spatula makes it super easy to get the sticky dough out of the bowl you let the masterpiece rise in. Make sure you follow the full directions below in the printable recipe before you try anything because there are more tips there on preheating the Dutch oven.

A cool gadget I found for my last loaf is this silicone mat to place in the Dutch oven (all alone no spray required) which worked perfectly, and will save me money on parchment paper.

Before I placed the dough into the oven, I decided to try scissors to get my dough lines that I have read actually help the bread bake. I found the scissors worked better than my knife.

I also decided to treat Rick and I with these very protective oven mitts below because a 450 degree, heavy Dutch oven is nothing to mess with.

Easy Overnight Artisan Bread is Ready!

Let me tell you, our new apartment had that beautiful homemade bread aroma and we just couldn’t wait to share this loaf with our kiddos down the hall. They are so funny how they come running over after I text them about fresh warm bread coming out of the oven. It’s now become my secret way to get them to hang out. Shhh!

Easy Overnight Artisan Bread Recipe

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Yield: 8

How to Bake Easy Overnight Artisan Bread at Home Easily

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Easy overnight artisan bread recipe is so simple that non-cooks, or seasoned bakers should give this a try! This bread is crispy on the outside, and soft and airy on the inside. Perfect for soups, salads, sandwiches, or spaghetti and meatballs. This homemade bread recipe is a must try.

Ingredients

• *see ingredients done by weight below.
• 3 cups flour (all purpose or All Trumps)
• 1 1/2 Teaspoons salt
• 1 1/2 cups warm water (approx. 105 degrees)
• 1 Teaspoon instant yeast
• 1/2 Teaspoon sugar
• ---------------------------
• THIS IS INGREDIENTS BY WEIGHT
• *465 grams All Trumps flour
• 1 1/2 Teaspoons salt
• 338 grams warm water 105°
• 1 Teaspoon instant yeast
• 1/2 Teaspoon sugar

Instructions

Combine flour and salt in large mixing bowl (you do not need an electric standing mixer for this recipe).

Add water, yeast, sugar, and mix well, but do not over mix (it just takes a few swipes). No need to knead.

Cover dough with lid (it will be rough looking), or put plastic wrap over it overnight. I usually went 12-14 hours without touching it. Also a warmer area in your kitchen is best.

Go to sleep!

Set oven to 450 degrees and place Dutch oven in oven to preheat with the oven. Leave the top off.

While oven and Dutch oven is preheating, pour about 1/4 cup of flour on your counter or large cutting board and spread it out. "Pour" your dough onto the prepared counter to rest for 30 minutes (use a hand spatula to scrape the dough slowly off the bowl you used keeping the dough all in 1 glob).

Use your floured covered hands & spatula to shape the dough into a more secure round shape like my photos. Don't push in too much, just a little.

Place a trivet you trust by your dough. This is where your Dutch oven will go.

After the oven is preheated for at least 30 minutes, pull the the Dutch oven out of the oven and place it on the trivet.

Carefully put parchment paper or the silcone mat mentioned in my post on the bottom of the Dutch oven.

Gently pick up the dough with floured hands (like a little baby) and place the dough into your Dutch oven.

Put the top on the Dutch oven, and bake the bread in preheated oven for 30 minutes.

UNCOVER the Dutch oven after the 30 minutes, and allow to bake approximately 15 more minutes until golden brown (keep an eye on it through the window because every oven is different).

When desired color is reached, let cool for 30 minutes before slicing with a serrated knife slowly. I also like to use my kitchen shears to cut out mini biscuits, or rustic rolls.

Top with butter!

Enjoy~

Rick’s NYC Pizza Recipe

Olive & Celery Salad Recipe