We all know white bread doesnโt make it onto any superfood lists. A factory-made loaf often has a label full of things youโd never find in your own kitchen. But this easy overnight bread is a different story. Just four ingredients and a bit of time, and youโll have something properly satisfying, with flavour that builds while you sleep.
I donโt bake with white flour every day, but there are moments when only white bread will do. I like having it on hand for our BnB guests, as a simple, familiar option alongside the regular breads. And honestly, sometimes I just want something to dunk, dip, or spread with something good. Michael Pollan puts it well inย Food Rules:ย if youโre going to eat junk food, make it yourself. Iโd say the same applies here, itโs a treat, but itโs one youโve made with yourself.
This dough is about as straightforward as it gets, and itโs surprisingly versatile. Scroll down to the photo collage and youโll see Iโve made everything from rustic loaves to focaccia, even mini-loaves and pizza bases. The overnight rise brings out a beautiful flavour, a little like sourdough without the commitment. If youโve got a mixer, itโs even easier and the dough will happily sit in the fridge for up to five days, ready for whenever the mood strikes.
Easy Overnight Bread
Equipment
Mixer with a dough hook, Loaf tins, baking sheet
or a pizza stone – depending on your preferred style of bread.
Ingredients
- 8g salt
- 15g yeast
- 900g strong white flour
- 700ml cool water
Method
Add all the ingredients to a mixing bowl – keeping yeast and salt separate. Using your mixer’s dough hook, mix for 12-15 minutes until smooth and stretchy. (It should start clinging to the hook and leave the sides of the bowl clean.) Move it to a container large enough for it to possibly triple in size and cover with clingfilm (or a lid).
Put into the fridge to prove overnight.
Day 2
In the morning, depending on the size of loaf you want to make break off a portion of the dough and shape it on a floured surface and place into a tin (or onto a baking try if you’re making a flatter loaf). The dough will roughly double in size during it’s second proving, which might take about an hour, but will depend on room temperature. Have a quick look at the video below if you want to see how the size of the dough will increase during the second proving.
If you prefer a crispy crust, put a tray of water in the oven when you bake your bread.
Preheat your oven to 240หC (or 220หC fan forced).
For small loaves or buns, turn the temperature down by 20หC after 5 minutes – and cook for a further 10 to 15 minutes.
For a larger loaf turn the temperature after 10 minutes and bake for a further 20 to 30 minutes, depending on the size and shape of your loaf.
If you need a same day recipe, try these classic crusty white bread rolls.
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