Comments on: Overnight No-knead Bread

By: Sara Holst

Sara Holst — Fri, 11 Apr 2025 20:59:29 +0000

In reply to Sara Holst. thank you.

By: Audrey

Audrey — Fri, 11 Apr 2025 05:42:59 +0000

In reply to Maria.

Hello, Maria! You’re right, I could make this more clear in the directions. This is an old recipe from the start of my writing/blogging journey that requires a touch of updating.

Once placed in the banneton, I place the cast iron in the oven and start the preheat process to 500 degrees. This usually takes anywhere from 30-45min for the pre-heat + the 5-10min after preheat I always give te oven to truly reach temperature. Then I remove the cast iron and flip the bread into it.

So, in essense, around 45min-1hr in the banneton. 🙂

By: Audrey

Audrey — Fri, 11 Apr 2025 05:39:48 +0000

In reply to Sara Holst. I wish I could give you first hand experience using gluten free flour for this recipe, but I haven't tried. Though, in my honest opinion, because this recipe relies heavily on some gluten development as it ferments overnight, GF flour wouldn't be a good choice. Sorry, Sara!

By: Maria

Maria — Thu, 10 Apr 2025 18:46:30 +0000

How long to raise it in the banneton? It is not mentioned.

By: Sara Holst

Sara Holst — Thu, 10 Apr 2025 15:31:40 +0000

Can this be made with gluten free flour?

By: Audrey

Audrey — Wed, 06 Nov 2024 08:17:42 +0000

In reply to Supriya Kutty. That's so very kind of you, Supriya, I truly appreciate it! Not many things in life better than a fresh loaf of successfully made bread coming out of the oven. The hosue smells great, and your tastebuds smile as well. Everyone wins :)

By: Supriya Kutty

Supriya Kutty — Tue, 05 Nov 2024 08:06:44 +0000

This overnight no-knead bread recipe is brilliant, I love how it transforms just a few ingredients into such a beautiful loaf with minimal effort. The long resting time really brings out the flavor, and the crusty exterior with the soft, airy interior is exactly what I look for in homemade bread. This is perfect for anyone looking to get that rustic, bakery-quality result without the kneading. Thanks for such an approachable recipe—can’t wait to make it again.

By: Audrey

Audrey — Tue, 05 Nov 2024 07:52:36 +0000

In reply to Leslie. Hello Leslie. Working with high hydration doughs can be tricky (and sticky). It also depends on where in the world you are and the type of flour you're using (Canaidan flours can absorb a lot of water, others much less-so). If you're going to use the same flour may I suggest cutting the water by about 25ml to see the result? The hydration is still high, but it may be become slightly more manageable.

By: Leslie

Leslie — Mon, 04 Nov 2024 15:31:37 +0000

The dough was still so wet that it stuck to my well-floured cloth as I tipped it over into my French oven. I will use more flour next time.

By: Audrey

Audrey — Tue, 05 Dec 2023 07:18:30 +0000

In reply to Caroline.

Hello, Caroline! Great question and I have a few potential answers… First, if the recipe worked perfectly and now there seems to be issues, the likliest problem is your yeast! It could be old/dead/lost its potency. I’ve had this happen as well. What type are you using (and is it instant or active dry?) The other culprit could be that you need to pre-heat your oven/pan longer and/or your oven is not hitting temperature either. Do you have an oven-safe thermometer you could use to test the temperature? It happens more often than you think.

These are the likliest two things I’d check first. Hope it helps!