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Overnight No-Knead Pot Bread
1020 min · 15 min hands-on · over 2 sittings
0 of 5 checked.
400
g
wheat flour (strong/bread)
— approx. 6½ dl, plus extra for shaping
8
g
fine sea salt
— approx. 1½ tsp
1
g
dry yeast
— approx. ¼ tsp
320
ml
water
— room temperature
2
tbsp
wheat bran or semolina
— for dusting
(optional)
You’ll need
Mixing bowl
Dutch oven
no dutch oven? Stockpot or Donabe (clay pot) works
Pizza stone or steel (optional)
no pizza stone or steel? Sheet pan works
Sheet pan (optional)
Digital scale (optional)
Wooden spoon
Fine-mesh strainer (optional)
no fine-mesh strainer? Colander works