Overnight white bread from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Ingredients

instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
- King Arthur Baking - United States
unbleached white flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anya_sf on January 11, 2021

Despite doing several things wrong (let rise overnight in the fridge rather than room temp, then let sit at room temp several hours, room too cold for adequate proofing), I still got a beautifully risen loaf with a super open, irregular crumb and chewy texture. Just made 1 loaf and used a 6-quart square bucket.
twoyolks on January 03, 2019

This bread had a great crust and a great crumb. It also developed a decent amount of flavor during its long rise time.
Rutabaga on August 29, 2016

This was my first time baking bread in a Dutch oven, and I have to say it really works. Although I didn't follow Forkish's instructions to the letter (my scale battery had gone out, so I had to measure by volume, I didn't mix the autolyse quite as well as I should have, and I didn't take any temperature readings), the bread turned out crustier, airier, and more flavorful than I could ever have hope to bake at home before. I think I cut into the loaf a little sooner than I should have, which crushed some of the lovely air pockets, but this was a fantastic first try.