Baking & Pastry > Bread Baking > Yeast Breads > Basic White Bread Recipe

Overnight White Bread

Enjoy the aroma of freshly baked bread with this easy overnight white bread recipe. A slow, cold fermentation develops a rich flavor and simplified the baking process. Get ready for a soft and delicious loaf with minimal effort.

Prep Time
15 minutes
Cook Time
35-40 minutes
Servings
1 loaf
Ingredients
  • 3 1/2 cups All-purpose flour
  • 1 teaspoon Instant dry yeast
  • 1 1/2 cups Warm water (90-100°F)
  • 1 1/2 teaspoons Salt
  • 1 tablespoon Olive oil

Mix the Dough

In a large bowl, combine the flour, instant dry yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon or your hands until a shaggy dough forms. The dough will be sticky.

First Rise (Overnight)

Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. The cold fermentation process develops a deeper flavor.

Shape the Loaf

Lightly flour a work surface. Gently turn the dough out onto the floured surface. It will be quite soft and bubbly. Gently shape the dough into a round or oval loaf. Avoid over-handling the dough.

Second Rise

Place the shaped loaf on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise at room temperature for 1-1.5 hours, or until almost doubled in size. The dough will still be quite soft.

Preheat and Prepare Oven

Preheat oven to 450°F (232°C) with a baking stone or pizza stone on the middle rack. If you don't have a baking stone, you can use a baking sheet. Place an oven-safe dish filled with 1 cup of water on the bottom rack of the oven. The steam will help create a crispy crust.

Bake the Bread

Carefully transfer the loaf (on the parchment paper) to the preheated baking stone or baking sheet. Score the top of the loaf with a sharp knife or razor blade. This will allow the bread to expand properly during baking. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should be around 200-210°F (93-99°C).

Cool and Enjoy

Remove the bread from the oven and let it cool completely on a wire rack before slicing. This prevents a gummy texture. Enjoy the delicious, crusty, and flavorful overnight white bread!

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FAQ

  • Can I use active dry yeast instead of instant dry yeast?

    Yes, but you'll need to activate the active dry yeast first. Dissolve it in the warm water with a teaspoon of sugar and let it sit for 5-10 minutes until foamy before adding it to the flour.
  • What if I don't have time to refrigerate the dough overnight?

    While the overnight refrigeration is recommended for flavor development, you can let the dough rise at room temperature for 1-2 hours, or until doubled in size. However, the flavor will not be as complex.
  • Why is my dough so sticky?

    This dough is meant to be sticky. Avoid adding too much extra flour during shaping, as this can result in a dense loaf. A lightly floured surface and gentle handling are key.
  • What can I use if I don't have a baking stone?

    A baking sheet will work just fine. The baking stone helps to create a crispier crust, but it's not essential.