Overnight Bread

Overnight Bread

Overnight bread recipe bakes a loaf to make the BEST TOAST IN THE WORLD! It has a lush flavour, which comes from the long, slow, overnight fermentation.

Thomas Herbert, our great-grandfather, was baking at a time when yeast was expensive, so he made dough with about a tenth of the quantity used in modern, mass-produced ‘bread’, and left it overnight to rise. Read our story of our overnight bread recipe.

Although overnight bread was born out of economic necessity, it has stood the test of time. In no small part this is because it tastes so wonderful, it’s a great all-rounder with a soft close texture that makes it perfect for sandwiches, and toasted it’s brilliant. The tiny amount of yeast, which ensures a long slow rise, also makes this bread easier to digest for a lot of people, and it keeps fresh for longer than most other loaves.

When baking use our baking stone to get a great rise. You will need a large bread tin too for this recipe.

If you love baking why not try one of our bread making courses at our Cookery School In Chipping Sodbury.

If you don’t have the time to wait for this loaf to rise try our quicker white bread recipe.

Try our overnight bread: the Sherston.

Serves - Makes one large loaf


  • 560g strong white flour
  • 10g sea salt
  • 10g sugar
  • 2g dried yeast or 4g fresh
  • 20g fat (butter/lard/white shortening or a combination)
  • 100ml milk (full-fat is best)
  • 200ml cool water


  1. Mix all the ingredients together for 10 minutes in a mixer or 15 minutes by hand until you have a smooth, stiff dough. Cover and leave in a cool place to rest for 2 hours.
  2. Mould to fit a large tin and then, having placed it in the tin, cover and leave overnight to rise in the fridge.
  3. In the morning (or after 8 hours), the loaf will have risen slightly. Take it out of the fridge and put it somewhere warm to carry on rising: it could take from 1 to 3 hours.
  4. Heat the oven up to 240°c (if it doesn't go that high, then as hot as it'll go). Lightly dust the risen dough with flour and give it five slashes with a sharp knife. Steam the oven and bake the loaf in the tin directly on the baking stone. Remember to turn down the temperature after 10 minutes to 200°c.
  5. Once the loaf is baked a beautiful golden colour and rings hollow when tapped on the bottom (about 35 minutes), then take it out of the oven and cool on a wire rack.

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Delivery & Returns


We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 


We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.


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