Amazing No-Knead Bread: Step-by-step recipe

by Emily from Frugal Living NW on September 22, 2014

Simple no-knead bread recipe

If you have been hanging out around Frugal Living NW for awhile, you know that I am a big believer in making food from scratch at home. With a few exceptions, I prefer creating something in my own kitchen to buying it in the grocery store.

Bread can be tricky, though. There is some stiff competition out there, and it is tough to replicate a commercial oven’s heat and steam in a normal home kitchen.

For the last several years, I thought that Artisan Bread in 5 Minutes was the best thing since, well, sliced bread. It was simple, and we were content with the results. That is, until last summer when our neighbor brought over a beautiful, delicious loaf of home-baked bread. We had to know her secret. One phone call, and she came back with the book, My Bread by Jim Lahey (Amazon).

No-knead bread recipe

We have been baking bread using this method ever since. I can count on one hand the number of times I have bought bread in the store since then, because I can now make an artisan-quality loaf at home for a fraction of the cost.

I am telling you, this is consistently the best bread I have ever made in my kitchen. Ok, enough gushing. Let’s make some bread.

The only changes I have made to Lahey’s method is to double the amounts and adjust the baking time and temperature to achieve a bigger loaf with a thinner crust. Oh, and don’t be put off by all these steps. This is totally possible for home bakers at any skill level. I wanted to give you the confidence to do this on your own. A concise recipe can be found at the bottom of this post.

No-knead bread recipe

The ingredients are simple: flour, water, salt, and yeast. My husband calculated this bread costs .74/loaf (using Bob’s Red Mill flour & Costco yeast).

Oh, wait! Don’t forget to factor in the roughly 8 cents of energy used to bake it for an hour. No, I’m serious. My husband really does think about this stuff! He’s funny. So, there you go. A whopping 81 cents for a substantial 2.5 pound loaf of bread. That is crazy cheap.

Whole wheat no-knead bread recipe

If you want to use some whole wheat flour, substitute 3 cups of whole wheat for 3 cups of the all-purpose flour (3 cups whole wheat and 3 cups of unbleached flour for a total of 6 cups) and add 3 Tablespoons of molasses (optional). This will produce a slightly sweeter, denser loaf of bread. Delicious.

No-knead bread recipe

Combine the dry ingredients, add the water, and stir to combine (the funky looking wood-handled item is the amazing Danish Dough Wisk — makes stirring stiff dough a snap). The dough should be wet and sticky. Depending on the temperature and humidity in your home, you may need to add a little more flour or water, 1 Tablespoon at a time. So far, these steps are exactly the same as the 5 Minute method.

The main differences are that you use significantly less yeast (1/2 teaspoon vs.  1 1/2 Tablespoons) and significantly more initial rise time (12-18 hours vs. 2 hours).

Simple no-knead bread recipe

Once the ingredients are completely combined, cover the bowl with plastic wrap and leave it on the counter to rise for 12-18 hours. This slow rise aids in the fermentation of the yeast, giving the bread a better flavor.

Ok, I know what some of you are thinking: 12-18 hours! That’s ridiculous! Who has that kind of time?! I get it.

However, here are two things to consider:

  1. Once you get into a rhythm of baking your own bread, it’s not a big deal. I start mine in the afternoon or evening and bake it the next morning or afternoon. This would also be an easy weekend routine.
  2. Just like the title claims, this bread requires no kneading. It is not fussy, temperamental dough. You can produce a delicious loaf of bread with very little hands-on effort & experience.

You’ll know your dough is ready when it has risen in the bowl, smells yeasty, darkened slightly, and is covered with small bubbles.

Using well floured hands, shape and tuck the sticky dough into a rough ball. You can also fold it over a couple times on a well-floured surface. It doesn’t have to be perfect; just keep quickly tucking the dough underneath with your fingertips until you have a semi-smooth dough ball. The dough should be wet but manageable; you don’t want a wet blob so sticky that you can’t shape it into a ball.

Simple no-knead bread recipe

Take a clean cotton or linen (not terry cloth) tea towel and dust it with flour, cornmeal, or wheat germ to prevent the dough from sticking to the towel as it rises. You can also use a floured square of parchment paper on the towel to make the dough ball easier to handle. Place the dough ball, seam side down, in the middle and dust with more flour.

No-knead bread recipe

Cover the dough with the (parchment paper and) towel and let it rise for 1-2 hours at room temperature, until doubled in size. During the last 30 minutes of rise time, place a heavy lidded 6-8 quart pot, like a Dutch oven, in a cold oven and preheat it to 425 degrees.

Confession: I own 3 Dutch Ovens. I use them all the time. They are incredibly versatile and worth the investment. If you don’t own one, you could also make this in any lidded pot, provided it is oven-safe at such high temperatures. Also, check the knob on your pot. If it isn’t rated for such high heat, you’ll want to remove it or cover it with foil.

Okay, this is the trickiest part of the entire operation. Remove the lid from the piping hot Dutch Oven, slide your hand underneath the towel or parchment paper, and flip the risen dough (seam side up now) into the pot. Try to flip close to the pot or the flour will fly everywhere. Remove the towel or paper and set aside.

This might take a bit of practice, but again it doesn’t have to be perfect. Some of my worst flips have produced my most beautiful loaves. I love what Lahey writes, “…even the loaves that aren’t what you’d regard as perfect are way better than fine.”

Place the lid back on top and slide the pot back into the hot oven.

No-knead bread recipe

Bake it for 40-50 minutes. Remove the lid. Bake for another 5-10 minutes, until golden chestnut brown. The internal temperature should be around 200 degrees. You can check this with a meat thermometer if you’re nervous about knowing when your loaf is done.

Oh man, your house will smell so good about right now.

Simple no-knead bread recipe

Place the loaf on a cooling rack. You will hear it crackling as it cools. Use every ounce of self-control to resist cutting into it until it is “quiet”; cutting it too soon will make the bread dense and gummy.

Simple No-knead bread recipe

This bread is best the first 2-3 days. I just store my leftover loaf inside the Dutch oven on the countertop. Using plastic wrap will soften the crust. Dry, leftover bread makes great bread crumbs, toast, French toast, or croutons!

Enjoy. And pat yourself on the back. You just baked an amazing loaf of bread!

No-knead bread recipe

Basic No-Knead Bread

Slightly adapted from Jim Lahey’s My Bread

Ingredients

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

  1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
  2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
  3. Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
  4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
  5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
  6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Simple No-knead bread recipe

Got questions? You are in good company. Go here for the complete FAQ list.

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Looking for more variations to the no-knead bread recipe? We’ve created a list with sweet and savory varieties.

Here are a couple options for Dutch Ovens. Any heavy, lidded 5-8 quart pot (seasoned cast iron or enamel coated) would work with this recipe. Lodge has the best prices/options for dutch ovens on Amazon.

Lodge Logic Dutch Oven in Island Spice Red (6 Quart)

Lodge Logic Pre-Seasoned Dutch Oven with Loop Handles (5 Quart)

Find more frugal homemaking posts here and a list of amazing recipes here.

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{ 1178 comments… read them below or add one }

Fran Schack April 24, 2015 at 4:59 pm

I have made no knead bread several times using plain flour. I then wanted to try whole wheat flour but kept getting bread similar to a curling rock! Yesterday after reading several of these posts, I tried a loaf with 2 cups whole wheat and 4 cups regular flour, and a scant tsp of yeast. I lined a bowl with plastic wrap and brushed with oil to put the dough in after mixing as I always had trouble with flipping from floured towel into hot casserole. Before I flipped, I gently ran a spatula down the sides of the dough to make sure no dough was sticking. With a small sieve I sprinkled a bit of flour on top the dough so it would not stick to the bottom of the casserole. It was very easy to then flip into the hot pot. The results were very good, with a lighter dough, and I will definitely make again, possibly with some added whole mixed grains instead one cup of WW flour. I think you have to find what works for you..as this did for me!

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ablake April 23, 2015 at 6:48 am

Has anyone tried cinnamon raisin?

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Kaye April 22, 2015 at 12:04 pm

I live at 6500 feet. Any suggestions for high altitude baking? For instance, when I make cornbread I add an extra egg. Also if I’m cooking or baking I always need to cook/bake a little longer than the recipe says. Thanks.

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Colorado Carol April 22, 2015 at 4:22 pm

I live at 7100 feet and have no problems. I do let it rise for 14 hours and then 2 more hours after shaping the bread. It is delicious.

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Kaye Swafford April 24, 2015 at 12:03 pm

Thanks Carol,

This is my first adventure with yeast bread. I did follow the recipe, and added just a tad more of water. When I woke this morning I was astonished to discover how much the volume had increased (I must have done something right!I) It was so much it completely filled my 6 quart stew pot. It had bubbles but no color change so I waited 2 hours to see if the color would change. So I decided to forget about the last 2 hours, I really didn’t want more volume. I heated the oven and got my 8 quart stewpot ready. I shaped the loaf and did a parchment liner so I could easily lift the loaf out once it’s done. It’s in the oven now. Went for a dog walk and am now awaiting the magic. Thanks for your help. Kaye

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Candi April 19, 2015 at 3:40 pm

I made this bread for a family get-together. To anyone reading the comments wondering if it’s really as easy as they say, or if it’s really worth the time, or in any other way hem hawing around, please listen to me when I say, DO IT RIGHT NOW! This bread is everything. I followed the recipe exactly, using active dry yeast. It came out perfect. And it’s beautiful. It looks like a $9 loaf of artisan bread. Emily, I’m so glad I pinned this and tried it. Thank you! I’ll never make another bread recipe.

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Tara April 18, 2015 at 11:05 am

This is amazing! I have been struggling to find a good “easy” bread. Started it last night before I went to bed, now my house smells amazing and I’ve got the prettiest homemade loaf of bread waiting to be apart of dinner tonight. Pinned It, Blogged It, called all my friends about it! Thanks!

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Lori April 17, 2015 at 5:22 pm

I’ve never made bread before – except for banana bread…but that doesn’t count. 😉 After my beautiful loaf was cool, my husband tried it and with excitement in his voice said “This tastes just like the bread we used to get in Germany when I was a kid!” Thank you so much for posting this recipe!!! 😀 Your directions are so well-written and with the pictures, so easy to understand. Thank you a hundred times!!!

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Sarah B April 14, 2015 at 6:21 am

Hi! I just made this recipe using 1/2 whole wheat (although I forgot the molasses!) and it is nice and moist – however, I have smaller bubbles at the bottom of my loaf, and big huge bubbles at the top, almost separating the upper crust from the interior. Any ideas on what this might mean? Did I do the fermentation or proofing too long? I hadn’t read about this happening before – and I’ve been reading a lot.

Also, what’s your take on using a 4qt pot instead of a 6 qt pot to get a rounder shape?

Thanks so much for this recipe!

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Janice Bisson April 12, 2015 at 8:43 pm

I just successfully mixed this whole recipe in my 1500 watt Ninja Professional Food Processor. That things a beast if it can take this bread dough! Can’t wait to bake it and take to share with everyone at work in the morning!

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Anton April 11, 2015 at 3:58 pm

Just baked my first Dutch Oven bread. I have never baked anything outside of a frozen pizza. After 18 hours of rising I thought I used too much water as the dough was sagging and sticky. It literally plopped into my Dutch oven. When I took off the lid after the initial baking, the dough has risen into a nice ball. When completed, my bread looked just like the pictures.

Excuse me now as I try a slice of this wonderful smelling bread.

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Kailey April 8, 2015 at 5:58 pm

maybe a ridiculous question. But is the water measurement 2 cups and 2/3? OR 2 of 2/3 cup?
Thanks!

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Emily from Frugal Living NW April 9, 2015 at 11:42 am

There are no dumb questions around here! It’s 2 and 2/3 cups of water. Happy baking!

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KN April 8, 2015 at 7:26 am

Sorry for asking this silly question, but is this whole recipe for only one loaf of bread? I’m confused because I use the artisan bread in 5 minutes recipe and it makes multiple loaves. Thanks in advance for helping.

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Tracy April 8, 2015 at 7:31 am

this recipe makes two loaves. if you want to make only one, just cut everything in half. :)

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Emily from Frugal Living NW April 9, 2015 at 11:43 am

This recipe will actually give you one huge loaf of bread. Cut everything in half for a smaller loaf or make as written and separate the dough into 2 equal parts. Bake in 2 Dutch ovens/pots for 2 smaller loaves. One could be eaten right away and one frozen for later, so this isn’t a bad route if you aren’t feeding many people!

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Frauke April 6, 2015 at 8:59 am

I have been trying to bake this bread several time and each time I seem to have the same problem … for some reason it does not rise as much as I would like it to and therefor creating a bread that is a bit flatter then what I would like. Any suggestions?

Thanks

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Nancy April 3, 2015 at 5:07 pm

I made this bread today for the first time. It is absolutely great! I added molassas and used half whole wheat flour. Amazing flavor and texture. And, a big beautiful loaf of bread.

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Nancy Hoppe April 3, 2015 at 8:38 am

I forgot to add, I have been out of parchment paper for some time and I use a clean pillow case, well floured, and the dough does not stick to it. It is smoother than a towel.

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Emily from Frugal Living NW April 5, 2015 at 8:45 pm

That’s a great tip (and a nice savings if you make this bread often). I don’t understand why parchment paper is so expensive…

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Dave April 22, 2015 at 4:01 pm

YOU DON’T NEED THE TWO STEP RISING PROCESS!

I posted a long time ago how you can just mix the flour, yeast, salt, and water–then let it rise in the same bowl for 12 – 24 hours or so and then dump it directly into the heated baking pot.

Trust me–I’ve been making this for potlucks for several years, and it turns out exactly the same without the hassle of turning it out on a towel, etc. MIX IT AND BAKE IT–THAT’S IT!

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Doris April 28, 2015 at 12:08 am

Thanks Dave!
That is the way Jim Lahey does it on his video, but every recipe I see shows the 2nd rise. I have been searching the internet to find out if the 2nd rise was necessary. I am trying it with just the one rise.

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Dave April 28, 2015 at 12:56 am

After rising, the dough will be moist and sticky, so I use a flour sifter to liberally sprinkle flour around the edge and immediately scrape the dough from the sides of the bowl with a stiff rubber or silicone spatula–and the flour will then coat the dough all over. Once it’s loosened all around and coated with flour, it’s ready to roll into the heated pot.

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Nancy Hoppe April 3, 2015 at 8:33 am

I have made this recipe several times, always happy with the bread. Then last night I read a lot of comments and the suggestion of oiling the bowl and letting it raise there the second time sounded like a great idea. So I did it and when it was baked, it stuck so bad I pretty much ruined the loaf trying to get it out. I say, stick to this recipe! It doesn’t stick at all if well floured.

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makalove April 2, 2015 at 1:34 am

Okay, I confess that I did not read the very very long page full of comments on this post. Please forgive me and just direct me to do so if this has already been answered. 😉

Has anybody tried converting this to sourdough? I just don’t see buying yeast at the store when I can grow it myself and get [what I think is] a tastier bread at the same time.

I just baked my first Dutch oven loaf (actually in a vintage Revere stainless 8-quart pot) tonight. It is amazing, but it stuck a bit, so I went looking for suggestions to prevent sticking and found this page. The recipe I used (from the King Arthur Flour site) uses a slightly different method, though: the dough is transferred to the oiled (cold) Dutch oven to rise after the initial proofing, then placed in a cold oven turned to 450, baked, then lid removed and then baked longer until browned. I must say I’m fonder of that than of the thought of trying to transfer a sticky mass of dough to a searing hot pot. (I absolutely *WILL* burn myself more than once if I try that.) So I’m also curious if anybody’s tried that method.

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Emily from Frugal Living NW April 5, 2015 at 9:02 pm

Here are some reader comments regarding sourdough:

From Carlota: Mixing subsequent batches into the old container without washing it will encourage a sourdough. After a while it will be slightly pungent and the recognizable sourdough smell.

From Diana: I make this recipe, sourdough all the time. I use my sourdough starter instead of yeast in this recipe and it come out beautifully… What I have read and feel it true is, use less starter for stronger sourdough (it will take a bit longer to rise but the sourness does increase.) I normally add about 1/2 cup….my recommendation is play with the amounts (My sourdough start is the live culture in my fridge that you feed every once in a while and will rise bread off the live culture (I am not sure if this is what you have, if you have the powder I am unsure how to use)….

From Jules: The cheapest good way to get started making sourdough is to get some starter from a friend who has a really good one.

The best but not necessarily cheapest way I know to *make* a sourdough starter is to start with half rye flour and half water, one cup each, and leave it out for a couple of days in a warm, draft-free place, covered with a damp cloth (you have to keep re-dampening), until yeast colonizes it. If you’re unlucky, you may have to do this a couple of times to get a palatable starter. If you bake bread regularly in your kitchen, you should be okay. You have to stir your beginning starter every day, and your glass or ceramic container for it should be more than twice as big as your starter, because your starter will more than double every time it gets bubbly.

After it’s colonized, you keep it in the fridge, stir it down every day or two, yada yada yada. I’m sure there are good instructions online.

Each week when you feed your sourdough starter, you want to feed it with the rye flour until you run out of rye. Then you can switch to feeding it with white flour or whole wheat flour.

The reason it may be worth the extra money is that rye colonizes well with wild yeast, and it develops complex flavors with various wild yeasts really well. It’s easier to maintain a great sourdough yeast culture than it is to get one started in the first place.

Starting with either a small bag of rye flour (reduce total outlay) or a larger bag of rye flour (extend time the new starter is rye-fed) can go under the heading of doing it right instead of doing it over. You want to get a good, rich sourdough taste the first time you try to make a starter. You don’t want to have to throw your attempt at a starter out and try again, or have a starter that is just bland and doesn’t give you the flavor notes you could have gotten with a good beginning.

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Michele April 1, 2015 at 8:54 am

I tried this in a stainless stock pot and came perfect! I didn’t let rise the second time, even, as I was pushed for time. Thanks so much for this recipe! Wish I could attach a photo!

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Jennifer March 30, 2015 at 1:45 pm

Made my first loaf, by the recipe, over the weekend. OH MY!!! So good. Tried another loaf today. 3 cups ground oat meal, 3 cups white floor. Same temp, length of time. Very good. I’ll continue to experience with the other suggestions and using whole wheat. So happy that I found this recipe.

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grandma March 29, 2015 at 6:02 am

ok…for us low carbers….will this recipe work with almond flour???
that would be totally awesome if it did
thanks

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ablake March 27, 2015 at 3:00 pm

So, this is my first time making anything involving yeast…do you have to activate the yeast before you put it in?

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Emily from Frugal Living NW March 27, 2015 at 8:04 pm

Nope! Just add & mix the ingredients exactly as written and you’ll be good! This is a great recipe for first-time bread bakers! Let us know how it turns out.

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angelicamb March 21, 2015 at 3:03 pm

I just made this bread in a stainless steel stockpot of all things. It cooks evenly came out without any sticking works like a charm.

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Chris Sheely March 18, 2015 at 6:26 pm

When I make this, I do the rising in a huge bowl that is sprayed with PAM and then cover it with plastic wrap that is also sprayed. When it’s time to put it in the dutch oven, I take off the plastic, turn the bowl over to dump it in the pan. Let it rise again and bake. No mess at all!!

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Cyn March 18, 2015 at 9:15 pm

You know, I gave up and dumped it in the bowl. When I went to dump it in the pot, it about just slid out fine. So I am going to try this when I get over the trauma–lol!

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Cyn March 18, 2015 at 6:02 pm

I am sweating. What a mess! How come your towels look so clean? ?? Really, my kitchen is disaster city and half the loaf went down the drain just trying to get this stuff off of my hands. And those towels? I don’t know what I’m going to do with those!

Tell me I’m doing something wrong. Because this is my second loaf and it is really, really delicious bread!

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Emily from Frugal Living NW March 18, 2015 at 8:59 pm

If you look at the step-by-step pictures, I actually use a layer of parchment paper in between my dough & towel now. So much easier! I’ve updated the directions to reflect this.

Hope this trick helps keep your future loaves/towels neater! (Also, if you read through the comments there are tons of variations to the rise and/or flip suggested by readers!)

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Christine March 12, 2015 at 7:45 pm

I don’t have an enamel or cast iron pot but I have a large stainless steel pot and a pampered chef stone baker (9×13 with stoneware lid). Suggestions for which to try? Happy to buy a real Dutch oven if I can make this beautiful bread but would like to try my hand at it first before spending the money as I haven’t found a need for one at other times. Thank you!!!

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Christine March 12, 2015 at 7:53 pm

Also, can I mix and let this rise in a plastic bowl?

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Doreen March 13, 2015 at 5:46 am

Christine,
The stoneware may work. What I use is the crock from an old crockpot I found at the dollar store. I like it because it makes a round loaf and it’s the perfect size. Good luck. I’m sure you will love this recipe.

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Cyn March 18, 2015 at 9:18 pm

Brilliant! 😉

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Jann March 12, 2015 at 12:01 pm

Someone asked about wrapping the bread for a gift so as not to soften the crust. I wrap in a pretty dishtowel from the dollar store.

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Brittney March 11, 2015 at 5:52 pm

I am planning on making some as gifts and was curious about the best way to wrap this without making the crust go soft.

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Tracy March 12, 2015 at 12:47 pm

The bread makes a great gift. I buy the plain brown roll of wrapping paper (at the Dollar Store) and I wrap the cooled bread in that and tie it with baker’s string. I’ve also bought tea towels at the Dollar Store too. Both are very cute and it’s a great gift. Sometimes I bring some homemade butter with it (or you can cheat and put butter into a cute dish) and sometimes I give it with Trader Joe’s bruschetta!!! I hope that helps.

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mary March 9, 2015 at 6:47 am

I saw a chef make a similar bread on a cooking show, and changed my method, after making it as written on this site many times. It is basically the same, but I mix up my dough in the late evening, and the next afternoon make my bread for supper. Let the dutch oven heat up to 450 F and then just scrape your dough into the dutch oven. No second rise needed. I don’t grease my dutch oven at all and have never had a problem getting it out. The dough evens out into a nice round even if it is lopsided when it goes in. Bake it as directed in this post. I like to cool mine on a towel to make the bottom crust easier to cut through.

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Pat March 8, 2015 at 5:26 pm

I usually just kinda drop the bowl on the counter to deflate the dough. Then I let it rise in the bowl while the dutch oven preheats. I dump the dough straight from the bowl into the hot dutch oven. It makes less mess to clean up.

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dawn March 8, 2015 at 3:19 pm

So…my bread stuck to the Dutch oven during the last 30min rise.

I don’t want to give up but do you have any suggestions? Should the parchment have been in the Dutch oven too?

Hmmmm

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Tina March 8, 2015 at 3:51 pm

I think I found this trick under the FAQs somewhere: I just dump the raw dough ball on some slightly floured parchment paper, let it rise, then lift the whole think by the parchment paper corners, and dump it in the dutch oven, paper and all. It makes it so easy both to put the rather soft dough into the dutch oven, and then to get it out. Best thing ever.

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Emily from Frugal Living NW March 8, 2015 at 5:55 pm

Do you mean the last 30 minutes of bake time? The dough doesn’t rise in the Dutch oven.

Some people lift and set the parchment paper with the dough ball into the Dutch oven. That would keep it from sticking. You can also pour in 1-2 Tablespoons of oil into the bottom of the preheated Dutch oven and swirl it around with a paper towel right before flipping your dough ball in. Either way would prevent any sticking issues while baking!

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bahamajane March 9, 2015 at 5:59 am

Dawn,
I always just rub some olive oil in the dutch oven before putting the dough in and it just pops right out.

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Tena March 8, 2015 at 6:15 am

The instructions do not mention putting parchment paper on the towel before flouring and placing the dough on it. But in your photos you demonstrate this? I didn’t add parchment paper, and my dough stuck slightly to the towel:( I think it will turn out fine. But maybe you could adjust the recipe to talk about the parchment paper? Thanks

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Emily from Frugal Living NW March 8, 2015 at 5:53 pm

Lahey’s original recipe doesn’t use parchment paper, but I have switched to it for an easier transfer & clean-up. I can definitely adjust the directions to match my current method!

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Wendy February 19, 2015 at 9:45 am

Hi,
Just to make sure the t’s on the ingredients are teaspoons right? Just making it for the first time and just checking:)

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Angela Davis February 20, 2015 at 11:52 am

Wendy: Yes, “t” is teaspoon, “T” is tablespoon. Happy baking!

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Pat February 17, 2015 at 8:04 pm

We can’t wait for the bread to cool. We always cut it as soon as it comes out of the oven. So yummy when it is still hot. Just use a good bread knife or an electric knife.

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M. Harrison February 17, 2015 at 6:54 pm

I made the dough yesterday, put it in the refrigerator overnight and baked it this afternoon. We reluctantly let it cool then sliced it up. Hubba, hubba, it is delicious and gorgeous. Yea you, Emily!

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Emily from Frugal Living NW February 20, 2015 at 2:10 pm

Hubba, hubba is right. Glad it turned out so great!

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Paula Deemer February 17, 2015 at 11:37 am

Can you freeze the dough before baking and could you make it in muffin pans? I am an elderly single person so it would be much more convenient and the grandchildren would love their own loaves

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Emily from Frugal Living NW February 20, 2015 at 2:12 pm

I have never frozen the dough. I think you would probably be better off cutting the recipe in half. As for baking in muffin pans, you’d lose the trapped steam that is a signature of this method. If you are looking for a good, simple yeast dough, try this one: http://www.frugallivingnw.com/making-homemade-hamburger-buns-basic-yeast-dough-recipe/ It makes 8 good size buns that can be shaped and baked in a variety of ways. You could easily bake them in muffin pans for small, individual “loaves” of soft bread.

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TammyP February 16, 2015 at 1:06 pm

made my first loaf yesterday; turned out great! I used bread flour, and a teeny bit more yeast & water. I was worried that it wasn’t very moist at first, and after 12 hours that it wasn’t very dark, but it came out delicious! Thank you! (I even went out in the blizzard saturday & bought a new cast iron Bobby Flay dutch oven, since my old teflon one was pretty scratched up) Next time, I’m adding rosemary & black olives!

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pat February 11, 2015 at 5:31 pm

I have been making this bread for a long time. We love it. I used to make more traditional recipes but we like this better. I don’t do a second rise. I usually make it after dinner for the next evenings dinner. I cover it with plastic wrap and let is rise.Usually about 18 hours. I preheat my Pampered Chef clay cooker and just dump the dough straight from the bowl to the preheated pot. Delicious every time. I cant wait for it to cool to cut it. I cut it as soon as it comes out of the oven.
Yes I would love to find a gluten free version. I have friends and family who are GF.

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Amber February 6, 2015 at 1:26 pm

WOW! I am a Danish bread fiend (my husband thinks I have a problem) and I’m so glad I finally tried this! I followed your recipe exactly and had no issues other than waiting for it to cool before eating it. I actually had to leave the house so I wouldn’t be tempted.

Definitely a keep recipe!

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Ashley January 28, 2015 at 9:11 pm

Would this recipe be okay to add some sugar and cocoa powder to? I’m looking for something that tastes like the chocolate bread they sell at Chuck’s produce in Vancouver. I think theirs is chocolate sourdough though. Has anyone tried using cocoa powder in theirs?

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Kate from Frugal Living NW January 29, 2015 at 8:04 am

Yep — here are some variations. There is a chocolate one towards the bottom — http://www.frugallivingnw.com/no-knead-bread-recipe-variations/

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Valerie January 27, 2015 at 8:14 am

Making bread for the first time ever…looks and smells awesome but I can’t get it out of the Dutch oven. Did I do something wrong? Is there a trick to getting it out and on to the cooling rack? I’ve run a knife all around the edges but it seems stuck

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Doreen January 27, 2015 at 9:37 am

Valerie, I always rub olive oil in my crock before I preheat. Then put the bread in and cover and bake. It always just flips right out when it’s done. I hope this helps.

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Valerie January 27, 2015 at 11:32 am

thank you Doreen – I’ll try that the next time. I got it out once it was all cooled. I also read that I might not have let the dutch oven heat up enough. Either way – had some bread with lunch and it was A-MAZING!!

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Tracy January 27, 2015 at 11:03 am

I’ve never had it stick before. Maybe you could try turning over the pot (up-side-down) to see if the weight of the bread will eventually make it come out? Next time, perhaps you could rub a small amount of olive oil in the bottom with a paper towel. I do that in my cast iron dutch oven after I clean it to keep it from rusting, etc. I hope you can get it out!

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Valerie January 27, 2015 at 11:33 am

thank you Tracy. I’m going to try the olive oil next time. I got it out once it was all cooled. I also read that I might not have let the dutch oven heat up enough. Either way – had some bread with lunch and it was A-MAZING!!

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Tracy January 28, 2015 at 7:22 am

Glad it finally came out!! :-))

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Vic January 25, 2015 at 12:17 pm

How long should the Dutch Oven preheat?

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Doreen January 25, 2015 at 4:40 pm

I heat mine for about 15-20 minutes. The recipe is very forgiving

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Tina January 14, 2015 at 2:41 pm

Have you tried to make a rye bread with this method? Would I just replace the 3 cups whole wheat with 3 cups rye? Other recipes I’ve looked at (but don’t like as much) use less rye, more like a cup or 1.5 cups….I love German non-seeded rye!

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Emily from Frugal Living NW January 15, 2015 at 7:31 am

I haven’t tried the rye variation yet, but others have. Check out one option on our FAQ page: http://www.frugallivingnw.com/no-knead-bread-answers-to-faqs/

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Tina January 15, 2015 at 8:04 am

Thank you so much for the speedy reply, Emily. Looking forward to trying the rye variation now.

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Tracy January 15, 2015 at 3:00 pm

I made the rye and it was great! I think I used 1 cup rye flour and two cups bread flower. (2C rye and 4C bread flour for two loaves). I added caraway seeds. It was great!

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Jennifer January 13, 2015 at 7:50 am

Has anyone frozen the bread after it was baked? Does it freeze well?

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Tracy January 13, 2015 at 8:08 am

I freeze it all the time. I let it cool to the touch. Then, I wrap it in foil and freeze it. I put it in a 350 degree oven (in the foil) for about 1/2 hour, or until it’s heated all the way through. It comes out hot and fresh.

If you don’t want to reheat or use the whole loaf, you can also slice it and then freeze it and take out what you need. It’s great for toast that way too.

I hope that helps!

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Jennifer January 13, 2015 at 10:28 am

It does– thanks so much!

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Chris Sheely January 13, 2015 at 8:39 am

I haven’t made this bread in a year-since my husband was diagnosed with Celiac disease. :( However, I used to make and freeze it all the time. I would cut it in big sections, wrap it in plastic wrap and then in foil…maybe five or six sections and then freeze. I’d thaw one section at a time and then warm it before we ate it. Just as delicious as it was right out of the oven!!!

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Jennifer January 13, 2015 at 10:32 am

Great idea, thank you! And sorry about your husband :(

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Carol January 12, 2015 at 1:12 pm

I was always afraid of this method until one website said to put the dough on a 15-inch square of lightly greased parchment paper for the second rise. Then lift the paper by the four corners and put the whole thing into the heated pot. This is so easy and it works great. Thank you for the nice variations to the basic bread.

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Amanda January 11, 2015 at 5:42 pm

I made this for the first time this Friday. It turned out beautiful. I was so proud of myself lol. Will be making these all the time from now on!

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Doreen January 9, 2015 at 8:09 am

I’ve been using this recipe for about a year now. I use an old crockpot crock that I found at a thrift store. It didn’t come with a lid so I just tent foil over it to keep in the heat. What I love about this recipe is it seems that no matter how you improvise, it’s still good. Sometimes I saute broccoli and garlic and knead it into the dough before the second rising. I’ve also added Cheddar cheese. It’s always wonderful! Thank you for sharing.

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Kristina January 9, 2015 at 8:26 am

This idea is pure win! I never even thought of that. I have an old crock I didn’t want to throw away and what a perfect use for it! That frees up my favorite all clad stock pot (which is what I’m using now) for other things on bread days! Now I’m going to start scouring thrift stores for another. I can fit two side by side in my oven!

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Julia January 20, 2015 at 5:02 am

I just wanted to make sure that I understood correctly. Do you bake the bread in the crock pot dish?

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Doreen January 20, 2015 at 7:24 am

Julia, yes. I use the glass insert from the crock pot. It works perfectly. And you can usually find them at the thrift store if you don’t have an old one laying around. Also, another thing I do is put a little olive oil in the bowl I’m using to let the dough rise in. That way, rather than messing with the parchment paper, after it rises, I just take it out with my hands, punch it down a bit, put it back in for the second rising, and then throw it into the pre-heated crock for baking.

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Doreen January 20, 2015 at 7:27 am

Kristina,
The nice thing about this is if the olive oil I use before I put the bread in stains the inside of the crock, it doesn’t even matter! :) Enjoy!

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Polopoly January 8, 2015 at 12:25 pm

Thanks for posting this recipe. Made a half-batch yesterday. Was a bit concerned cause the dough was very loose and goopy, but the bread came out delicious. It tastes better than many of the over-priced artisanal loafs you find at some stores.

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Julia January 5, 2015 at 7:31 am

Just wondering, most of the no knead recipes for bread only call for 3 cups of flour…wondering if the six cups should make either a really large loaf or two?

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Emily from Frugal Living NW January 5, 2015 at 12:21 pm

Yes, 6 cups is a big loaf of bread. The original recipe is for 3 cups of flour, which will give you great results. Just a flatter, smaller loaf.

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Tracy January 5, 2015 at 12:47 pm

With the 6 cups of flour, I can make two nice sized loaves of bread. I cook one in my cast iron dutch oven and the other in my clay pot cooker at the same time. They both turn out beautiful, one being round and the other oblong. I usually serve one right away and cool and freeze the other in foil. Then, I cook it in a 350 degree oven for about a half hour or so and it’s just like fresh baked!

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Tina January 15, 2015 at 8:11 am

Tracy, when you use the clay pot, do you soak it in water beforehand? Also, the bread does not stick in the clay pot? I’m intrigued because I really prefer an oblong loaf to a round one if I have an option.

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Tracy January 15, 2015 at 2:58 pm

Tina,
The first time I used the clay pot, I soaked it and it came out great. The second time, I didn’t soak it and it came out great! (I was afraid that the heat would crack the pot but it never did.) So, I never soak it anymore. My clay pot has a shiny inside on the bottom half and the bread just falls right out when I turn it over. I hope it works for you!

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Kristina January 9, 2015 at 8:30 am

I’ve done it both ways. Using 6 cups for two smaller loaves or one BIG loaf. Both work and taste equally as good. I’ve also used 1 1/5 cups (quartered the recipe) and made it in my smallest sauce pot and it made the perfect single serving bread bowl for soup.

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Kristina January 9, 2015 at 8:30 am

I’ve done it both ways. Using 6 cups for two smaller loaves or one BIG loaf. Both work and taste equally as good. I’ve also used 1 1/2 cups (quartered the recipe) and made it in my smallest sauce pot and it made the perfect single serving bread bowl for soup.

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pat January 3, 2015 at 12:44 pm

Has anyone ever come up with a good gluten free recipe?

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Vic January 25, 2015 at 12:10 pm

Not really for a yeast based bread. You should Google ‘gluten-free bread recipe’. Also try againstallgrain.com.

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Roxanne January 3, 2015 at 11:18 am

Need a low sodium version of this. Has anybody successfully made the whole wheat no knead version successfully? What amount did you put in of salt and yeast??

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madeline January 3, 2015 at 11:22 am

You can successfully use potassium chloride in baking, available near the salt in the baking section of your grocery store.

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DC January 3, 2015 at 9:30 am

Hi,

Thanks for the recipe. I tried it for the first time today. We let it rise for about 13 hours, and followed the recipe to the tee. I was really gentle when creating the ball before the second rise. You might want to add that note to the recipe otherwise people will bash their air bubbles out.

Anyway, the bread came out quite dense. Do you have a (no-knead dutch oven) recipe that will result in a much airier, lighter bake? I’m looking for as many air bubbles and big pockets as possible. A really really light loaf!

Thanks!

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Kate from Frugal Living NW January 3, 2015 at 10:44 am

You might want to search for a ciabatta recipe. That will give you more holes and pockets.

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Nancy Quinn January 1, 2015 at 7:05 pm

I have been making traditional yeast breads for about a year now and this was the first time I tried making no knead bread. It is the best ever! I added cheddar cheese and fresh jalapeno to mine, so yummy. The biggest challenge I ran into was trying to find a warm enough place to let it rise overnight. I live in the mountains and it is COLD! I left it in the oven with the oven light on over night and during the day I set it near the wood stove turning the bowl every so often. It worked out just fine! Great recipe, may never go back to the old.

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Tara January 3, 2015 at 9:09 am

Nancy, I live in the mountains also and my dough did not rise at all over night. Do you think I didn’t find a warm enough spot? Is that why it doesn’t rise? If it has already been sitting out for 18 hours, do I need to start all over, or will it still rise if I stick it in the oven? I’m a beginner :) Thanks!

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Kate from Frugal Living NW January 3, 2015 at 9:11 am

I would try it in the oven and see what happens.

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Chris January 10, 2015 at 7:54 pm

Put it in your microwave and turn the light on. This creates a perfect place for rising dough. Not too hot or cold!

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Jenny December 31, 2014 at 9:00 pm

Question, I mixed the dough too late in the day…… what would happen if I were to leave it in the mixing bowl overnight? disaster? Or should I stay up late and finish making it?
* first time making bread. can you tell?*

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Emily from Frugal Living NW January 1, 2015 at 9:17 am

This is probably too late to be helpful, but I always let mine rise overnight. If you are pushing the top of the 18 hour rise time, that’s fine. Move it to a slightly cooler area. It’ll be ok rising longer. Too long and it may take on an overly yeasty taste. Hope that helps! Let us know how it turns out!

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RanDell January 27, 2015 at 5:18 pm

I made this bread for the 1st time and totally did not think the timeline through. I let it rise overnight, then as I was pushing 18 hours and had to go to work for another 10 hours, I put it in the fridge to retard it. Once I got home I took it out, put the bowl in the microwave for 30 seconds, covered and let it rise for another 1.5 hours. Baked it according to the directions and it tastes FANTASTIC! A little chewy, along the lines of a ciabatta. Will definitely make this again.

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Lenore December 31, 2014 at 10:51 am

Hi, I just made the dough and it was not wet at all…oh dear! I added some more water but sounds bad right?

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Lenore January 2, 2015 at 4:47 am

Btw… It was perfect!

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Julie E. December 31, 2014 at 7:51 am

I just made the whole wheat and the white loaves of this bread and they are beautiful and it was really quite simple to make….I remember my mom making bread when I was younger and it was way more complicated than this. I tried the whole wheat loaf and it was so good my kids even liked it! Thank you for sharing.

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Kellie December 31, 2014 at 7:33 am

Question! I want to make this but the up button on my oven is broken and so it won’t heat above 350! Do you think I could bake it at that temp for longer and it would turn out the same?

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Kate from Frugal Living NW December 31, 2014 at 9:07 am

It might but it would probably take 1.5 hours, maybe? Not sure as I’m totally guessing on that one. Sorry about your oven!

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Robyn December 24, 2014 at 8:28 am

I just made this bread last night for Christmas Eve dinner tonight. I’ve never made bread like this before and I expected something to go wrong because I’ve heard many stories of how hard it is to make a good quality bread like this. This was so EASY! My bread came out amazing! I actually only have a five quart dutch oven, but it came out fine. I impatiently waited for it to cool and tried a slice warmed up in the microwave with some butter. YUM! I’m so proud of my beautiful loaf of bread and cannot wait to try some of the variations. Thank you for the amazing recipe and Merry Christmas!

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Amy McCavour December 22, 2014 at 10:59 pm

I am making a variation that my family gobbles up! I add 1 tablespoon sugar and 1 2/3 cups cinnamon chips to the dough. There is a cinnamon burst in every bite!

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Madeline December 22, 2014 at 9:07 pm

A couple of comments. I, too, am unable to have bread successfully raise during the winter because I keep my house rather cool (I have yet to understand people who have to turn their temp down to 62 in the summer but have to have it at 86 in the winter) so raise bread in the oven. Either slightly heat the oven (check temp with your hand), put in bread and close the door or put in a large casserole dish with hot water, again put in bread and close the door. Both work beautifully. As to using expensive parchment paper for various tasks, many times you can substitute cheaper waxed paper, rule of thumb is you can use it to bake if it is completely covered such as lining a cake pan, it can’t be used under cookies.
Finally, I LOVE my Danish Dough Whisk, it’s everything the author said, ladies, treat yourselves to one.

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Kitty December 29, 2014 at 6:50 am

I now turn on the interior oven light when I make up a batch of no knead bread dough. Cover dough with a plastic sack over the bowl and check it every few hours.
I had the sack sag down onto the surface of the dough several times early on in making bread this way and after dealing with the extremely sticky mess that ensued trying to scrap the dough off, I made it a habit to keep an eye on it.
I ordered a Danish wisk for myself as a holiday gift but it has yet to arrive. I’m excited, hoping that it’s easier in mixing on my arthritic hands than my old spoon.
Currently there is a batch in the oven rising. Added some rosemary and a little olive oil. It be good with the leftover Christmas turkey soup I’m making.

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Tammy December 21, 2014 at 8:57 pm

Help! It’s been 13.5 hours and my dough hasn’t risen at all. It doesn’t look like it’s changed since I first mixed it together. Do I start over? Is there anything I can do to help it rise? Thanks!

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Emily from Frugal Living NW December 22, 2014 at 6:48 am

Nope, just keep waiting! Unless your yeast is bad, your dough will be just fine. With such a small amount of yeast, you’re not going to see a huge change. You’re looking for a slow rise over a long period of time. The temperature of the room will affect things, too, so you can move it to a warmer spot if you want. Let us know how it turns out!

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Tammy December 22, 2014 at 7:54 pm

I put it in a warmer place and it rose a little. Turned out great! Even looked pretty! :)

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Katrina December 17, 2014 at 1:21 am

Hi, can I cut this in half? I only have a 3 quart pot. :(

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Kate from Frugal Living NW December 17, 2014 at 9:47 am

Yep, and try these variations. Some are adjusted for half portions. http://www.frugallivingnw.com/no-knead-bread-recipe-variations/

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Yve December 16, 2014 at 1:22 pm

Wow. It turned out amazing. Love the recipe! Thanks for sharing.

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Kitty December 12, 2014 at 1:08 pm

I make this bread maybe a 3 or 4 times a month, we eat brown rice mostly so bread is a treat for us.
Question, My bread always tastes great, but half of the time the very bottom of the loaf is so tough to cut that I have taken heavy kitchen shears and scissored it! I know it’s always going to be little tougher than store bought or even conventionally homebaked in the bread pan bread.
But does anyone know what causes the extremely tough bottom on some loaves? I’d like to have a more tender bread bottom.
I still love it! and I have a bowl proofing now to be baked this afternoon.

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Emily from Frugal Living NW December 14, 2014 at 9:14 pm

I have some loaves turn out this way, too. I think there are quite a few variables: the moisture level & the Dutch oven being the biggest two. You could try baking at 400 or put foil on the bottom of the pot. Also, storing the bread covered in the pot after baking will give you a softer (overall) crust.

Anyone else have any ideas??

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mary December 18, 2014 at 9:16 am

Try letting it rest on a kitchen towel (instead of a cooling rack) when you take it out of the dutch oven. The steam from the cooling bread will soften the bottom. Just keep in mind that you don’t want to let it get too soft, so check it every now and then.

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Kitty December 22, 2014 at 9:21 pm

Hi Emily and Mary,
I was setting the temp to 400 so I tried raising it, the recent loaves seemed to do best at 450 for 20 minutes and then lowering to 425. for the remainder.
Setting on a towel did help I think. :)

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Louma December 12, 2014 at 12:23 pm

Hello!
I have made this bread and it is delicious and so easy! Thank you for the recipe.
I hope you will have time to answer a question: to make a whole wheat loaf, you recommend using 3 cups of whole wheat flour, and 3 cups of all-purpose flour. What happens if I only use whole wheat? Will it not rise like it did with the bread flour?
Thank you. I can’t wait to make another loaf :)

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Emily from Frugal Living NW December 14, 2014 at 9:16 pm

I haven’t made a 100% whole wheat version yet. It will rise, but it will definitely give you a more dense, heavy loaf. Maybe start with whole wheat pastry flour? Let us know what you do and how it turns out!

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Gail December 9, 2014 at 3:45 pm

I have made this several times and we love it. I have a vegan friends that eats no bread with eggs, milk etc… in it. Also they eat ONLY whole wheat. I know you say to use half white and half whole wheat, but I am going to try making with all whole wheat tonight. Wish me luck. Keep pinning your great recipes.

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Kate from Frugal Living NW December 10, 2014 at 9:26 am

Oh, let us know how it turns out!

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Ashley Jo November 30, 2014 at 4:42 pm

Just made a half recipe of this bread, and I baked it in a 3 qt. cast iron casserole, it turned out great! I can’t wait to make more! Thank you!

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Scott H November 26, 2014 at 8:40 am

Who ever owns this website…I blame you for my addiction to this bread! :-) I’ve made two loaves in two days and I’m going to bake another tomorrow morning to give as a Thanksgiving gift.

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Scott H November 25, 2014 at 10:44 am

I just tried this and WOW! It’s just hard to believe something so easy turns out so well! I may never buy store bread again! (yea right) Has anyone tried it with garlic? I heard somewhere that garlic can affect how a bread rises but that might have been in a bread where sugar is used.

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Rebecca November 16, 2014 at 2:20 pm

I was just curious if you are able to just use a bread pan to put this in? I have 2, but no pots that can go in the oven…

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Peggy November 11, 2014 at 12:27 pm

Has anyone tried freezing this bread? I was thinking of making some ahead for gifts.

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Tracy November 12, 2014 at 5:03 am

I freeze it all the time. I usually make two loaves and freeze one of them. If I am giving it as a gift later, I would freeze the whole loaf, but since I usually freeze it for our family, I wait until it’s cool, slice it, and freeze it in half. That way, when we want some, we don’t have to defrost the entire loaf.

When it’s cool, I wrap it in aluminum foil and then put it in a plastic bag. Then, I put it in a 350 degree oven for about 20 minutes or until heated through when I want to serve it.

Hope that helps.

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Peggy November 16, 2014 at 12:19 pm

Yes, that helps, Tracy. Thanks! I have my first loaf in the oven right now. Making it for my daughter’s birthday dinner!

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Kjersti November 6, 2014 at 12:10 am

I’ve made this about 10 times and every time, people rave about it… They seriously go on and on about how good it is. I try to tell them how easy it is and no one believes me! I think they think I’m being falsely humble. Thanks for the recipe… You’re making me look good!

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Rob November 4, 2014 at 7:13 pm

Love trying out different breads, this one went over really well with the crowd we had over the weekend. The one loaf didn’t last very long. Have 6 antique cast dutch ovens, love cooking with all of them.

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Linda October 24, 2014 at 11:03 am

Wow! The bread turned out great. I had to knead the dough a bit after the second rise (because it seemed too wet and blobby), but everything else was perfect! Loaf did not need any add’l time to brown (when I lifted the lid it was already golden and crusty), nor did it stick. Thank you for the recipe.

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Tracy October 20, 2014 at 9:45 am

I made my first two Rye loaves and they are great! I used 2 cups Rye Flour and 4 cups white Bread flour.

They are slightly more dense than the regular Artisan bread and the crust is a little softer.

Next, I’m going to try brown sugar and cinnamon for one loaf and Craisins and cinnamon for another!

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violette October 19, 2014 at 11:31 am

I made this bread And il Was very Good but l try to make il again but the bread stick at the bottom l was not abel to get the braed out ,i need hell plaese.

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Kathi October 19, 2014 at 6:11 am

One other question. When would you add shredded cheese if you were making cheese bread – at the beginning with all the ingredients or after the 12-18 hour rise?

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Emily from Frugal Living NW October 20, 2014 at 8:13 am

Add it to the dry ingredients before adding the water. For more on additional ingredients, see our FAQ page: http://www.frugallivingnw.com/no-knead-bread-answers-to-faqs/

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Kathi October 18, 2014 at 3:20 pm

I made the bread a few days ago and it turned out great except that I thought it was too salty. Is it OK to decrease the amount of salt in the recipe?

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Emily from Frugal Living NW October 18, 2014 at 4:58 pm

Sure, that would be fine. Some low-sodium folks have omitted the salt entirely.

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Stefka October 16, 2014 at 10:26 am

Since I found this recipe this past spring, I have made ALL the bread my husband and I eat. We like both the white and whole wheat versions found here, and I’ve found rye and multigrain variants, too. The ones on this page are our “daily bread,” though; there’s a loaf of white doing its second rise in the kitchen right now!

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Tracy October 16, 2014 at 11:37 am

What is your Rye Bread recipe? I would love that!

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Julianne October 15, 2014 at 4:47 pm

Just made this and it is DELICIOUS! I’m wondering, though, is there any way to make the crust not as crunchy? Mine turned out so hard on the outside I felt like I would almost chip a tooth. The inside, of course, was wonderfully soft! Do you have any insight on how to get the crust softer? Thank you!!

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Kristina October 15, 2014 at 5:10 pm

Yes. Once you take it out of the oven, leave it in the pot for awhile. Instead of crusting up it gets soft.

I store mine right in the pot. I like it crusty but once I put it back in the pot … it always gets soft.

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Kate from Frugal Living NW October 15, 2014 at 10:50 pm

Cook just a bit less at the end after you remove the lid. Only cook for 3-5 minutes as opposed to the full 10. I’ve done that before on accident when I was in a pinch and it was not as crunchy.

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Danielle October 10, 2014 at 2:01 pm

Made the dough last night and now I just threw it in the oven, hoping it turns out great!

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Danielle October 10, 2014 at 2:47 pm

Okay it turned out amazing! I’m so happy and excited to eat this! Thank you!

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Lauren October 10, 2014 at 1:31 pm

This bread is amazing! I let it rise for 24 hours (to be honest, I forgot about it), then I floured and shaped it on a piece of parchment paper, which I then plopped right into the dutch oven, paper and all. Turned out fantastic. This loaf was absolutely huge, excellent crust texture and colour. Somehow it’s dense but the air pockets make it nice and light. Great with soup or just dipping in oil & vinegar. The kids loved it!

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Chip September 22, 2014 at 3:05 pm

I love this bread recipe! I have made it several times after seeing the original post on your website. One thing I do differently…I lift up the parchment paper with the bread on top and set the whole shabang into the dutch oven. Works everytime and I don’t have to worry about flipping or getting flour all over.

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Chip September 22, 2014 at 3:07 pm

I should have said DOUGH. Also, it is easy to lift the BREAD out when finished and then just peel the parchment paper off.

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Rebecca September 17, 2014 at 7:26 pm

Could you cook this in the crockpot?

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judi mott September 16, 2014 at 12:40 pm

has anyone tried this with gluten free flour?

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Chris Sheely September 16, 2014 at 12:56 pm

I’d like to know this too. I haven’t made it since my husband was diagnosed with Celiac disease.

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Kendra September 6, 2014 at 5:20 pm

I use corningware and my bread turns out perfect every time

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margot September 6, 2014 at 8:21 am

Hi — hey FYI the Le Creuset pot knobs are only rated to 375°F

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Kate from Frugal Living NW September 6, 2014 at 8:49 am

And the new Lodge knobs are now rated to 500 degrees so it’s okay to purchase the Lodge dutch oven with the current knob.

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Kitty September 16, 2014 at 1:45 pm

I was happy to find a good quality enameled dutch oven type pan, in a pretty buttery yellow color, for just a couple of dollars at the thrift store. I saw that it had a hard plastic knob. Ah! but it unscrewed from the lid!
I was able to snatch an all metal knob from a small sauce pan lid I already had and hardly use, and switched them.
Works perfect.

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Ash January 8, 2015 at 7:52 pm

Le Creuset dutch oven composite knobs are rated to 500 degrees, per their website. :)

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Dave August 24, 2014 at 10:33 am

Ruth: You don’t need the second step. My post is way down in the thread, but I noted that I skip the second step and it works just as well. Just mix the dough, cover it, let it rise overnight (up to about 24 hours), dust it with flour as you loosen it from the bowl, and roll the soft ball of dough into the pre-heated pot. Again: NO SECOND RISE!

Just mix it, and bake it 12 to 24 hours later.

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Lisa August 24, 2014 at 3:47 am

Making this again today. This is my second time. Used half A/P flour and half whole wheat. Came out amazing the first time. LOVE this recipe!!!!

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Ruth August 24, 2014 at 3:47 am

Well i made the dough and it seemed very sloppy. Had it doing the second rise wrapped in the tea towel. All good but later found my cat sitting on it!!! Well after desticking it from the towel and getting it back to a bit of a rounded shape – she did it again!! I just put it in the preheated pot and guess what – it turned out just like the pics. It seems that this bread is indestructable – and tastes great too 😉

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Lisa August 24, 2014 at 3:49 am

That is hysterical!!! Glad it came out good.

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Emily from Frugal Living NW August 24, 2014 at 2:40 pm

Ha, love it! As far as I know, this is the only recipe I’ve posted that doubles as a cat bed. You and your cat have great taste. :)

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Kim August 23, 2014 at 8:52 pm

Can you use a bread bowl instead and cover it foil?

We bought a bread bowl just to make bread in, so I’m wondering if this would work as well as a dutch oven.

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Kate from Frugal Living NW August 23, 2014 at 9:22 pm

Only if you’re able to cook in it with temperatures this high.

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angela August 22, 2014 at 4:41 pm

This turned out so perfect. when i took the lid off i was so amazed! thank you for this amazing recipe!

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rachel August 20, 2014 at 6:15 pm

wow. I was totally skeptical about this recipe when I saw how sticky the dough was. I added a lot of flour to try to rectify this, to no avail. I almost scraped the whole idea but I decided to just throw the somewhat gloopy dough into my cast iron dutch oven (pre heated as specified), thinking it would never come out and/or would burn and am happy to report this bread came out AWESOME!!! The crust is amazing. Artesian bakery quality! The best loaf of this type I have made. I do bake bread occasionally and it feels so wrong to not knead :) but it works! Thanks for sharing!

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Melissa Summers October 19, 2014 at 7:39 am

I was just coming to ask about the gloopy mess of dough I’ve got in my kitchen right now. Guess I’ll give it a go.

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Jennifer August 17, 2014 at 8:10 am

Has anyone tried this with glutten free flour? Became glutten free 4 months ago due to medical reasons. This would be the easiest recipe I fould yet if it works with gluten free flour.

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Lisa August 16, 2014 at 12:50 pm

Are you supposed to oil the pot? Trying this today.

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Kate from Frugal Living NW August 16, 2014 at 10:45 pm

Nope, no need.

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Stuart August 14, 2014 at 2:19 pm

Made this yesterday and can’t believe how amazing it is , it is without doubt the easiest bread ever , and some of the best I have ever had !!!

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Carol August 2, 2014 at 8:10 am

I love this bread! I even bought an enamel over cast Dutch oven and it’s so easy! I’m thinking of trying the cinnamon and raisins for my third loaf because Cupcake said it was good! Thank you for sharing this!

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Kristina July 21, 2014 at 9:22 pm

This last Thanksgiving I made it for my host. Their very picky 6 year old daughter was DISTRAUGHT there was no ‘Safeway’ bread (grocery store). We finally talked her into just trying a bite of my bread.

She had 4 huge pieces with some of my fresh made butter… and nothing else, not even turkey. Now each time I go over there she has her mom ask me to bring the “Special Bread”.

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Morgan July 21, 2014 at 5:42 pm

Any suggestions to making this without a dutch oven? I’m about to move across the country and can’t bring mine!

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Kate from Frugal Living NW July 21, 2014 at 8:50 pm

some have tried a covered pyrex dish? Might be worth a shot.

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Kristina July 21, 2014 at 9:07 pm

I don’t use a dutch oven. I use my big old soup pot with the lid that came with it.

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Jann July 23, 2014 at 4:11 am

When I halve the recipe I always switch to my covered Pyrex casserole. I do reduce the heat to about 390 and cook it a little longer using an instant read thermometer to make sure it is done. Never had a failure or a burned loaf.

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Terri D. June 29, 2014 at 1:20 pm

Can I bake this in my covered clay baker (Pampered Chef Chicken cooker)?

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Emily from Frugal Living NW June 30, 2014 at 7:46 am

A clay baker would work, as long as it’s rated for high heat. It should be listed online or in the manual.

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andrea June 26, 2014 at 8:57 am

is the bread dense or airy? every time i try to make bread, it comes out dense.

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Kristina July 21, 2014 at 9:10 pm

The way I make it, it always seems similar to the old school rye bread we got from the local bakery when I was a kid.

I LOVE IT!

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Alicia June 26, 2014 at 8:51 am

Question … could this be made with beer instead of water?

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Ange June 21, 2014 at 8:31 am

Love Jim’s bread recipe. I have many new friends since I started making artisan bread and giving it as gifts! The only thing different that I do than what you do, is that I let the dough rise on a piece of parchment paper and put paper and dough into heated cast iron pot. So much easier for me. Thanks for a GREAT informational post!

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Steph June 19, 2014 at 11:12 am

I have a very small dutch oven – 2 3/4 qt to be exact. Should I just quarter the recipe?

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Emily from Frugal Living NW June 19, 2014 at 7:33 pm

I’d try just cutting the recipe in half. If you’re nervous, you could start with 1/4, then go up from there…

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kelly June 8, 2014 at 5:35 am

Thank you for the picture of the first rising. I would have thought the first rising wasn’t complete without it. It doesn’t look rounded on top; that’s okay!

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Eileen May 30, 2014 at 9:25 am

I didn’t oil my pot. I have a beautiful loaf of bread stuck in my pot :(

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Kate from Frugal Living NW May 30, 2014 at 10:02 am

Run a spatula around the outside and set the pot on it’s side for 15 minutes and then rotate to the other side. It will slowly release as the steam builds underneath the bread. You might have some of the bottom stick but you’ll be able to get it out.

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Cherylann May 24, 2014 at 3:17 pm

I baked this bread a few hours ago…some of the best ever.
Thanks for the recipe, photos and explanations. I will be making this a lot.

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Claudia May 23, 2014 at 3:59 am

The recipe looks really nice but I just have a clay baker at home. Do you think it will work nonetheless? Because in a clay baker the temperature shouldn’t go up a lot higher than 200 °F either.

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Tracy October 13, 2014 at 7:18 am

I use my clay baker all the time. Since the recipe makes two loaves, I make one loaf in a cast iron dutch oven the other loaf in the clay pot. I bought my clay pot years ago at a yard sale and had no idea if it would hold up to the high heat, but the loaf turned out beautiful! So I get one perfectly round loaf (dutch oven) and one oblong loaf (clay baker). I hope yours turns out as well as mine do!!!

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Eileen F October 25, 2014 at 5:03 pm

How long do you soak your clay baker before preheating it? I just inherited it from my mother, and don’t have the instruction manual yet. What temperature do you bake it ?

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Tracy October 26, 2014 at 10:16 am

I didn’t soak mine at all. I did the first time but it didn’t seem to matter after that. So, I don’t soak it. Let me know how yours turns out.

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Maria April 22, 2014 at 10:55 am

When ready to work the dough I put it on parchment paper(personally I don’t work the dough, just let it rest on the parchment for a couple of hours and it is wonderfully filled with air pockets when baked and light as a feather) when ready to bake pick up the paper and dough and drop both in the pot, no need to flip, the parchment lines the pot….no clean up

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Dee June 23, 2014 at 7:14 pm

do you put flour or cornmeal on it when you put on parchment or do you just let it be?

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Terry April 21, 2014 at 12:02 pm

I baked this bread this morning. I did something wrong. The bottom is awful hard. I can barely cut it with a steak knife. Any suggestions?

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Kendra April 11, 2014 at 12:56 pm

I have made this recipe 3 times so far. Turns out perfect every time. Even made biscuits. Yum. I have a hard time saving any for anyone else. Simple recipe but so addicting and amazing with a side of olive oil and Italian seasoning. Thanks for sharing!

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Tracy October 13, 2014 at 7:19 am

How did you make biscuits? Sounds good!

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Jennifer April 7, 2014 at 7:10 pm

I made this bread. It was really good! My picky 6 year old thought it was the best bread he’d even eaten. I was so proud of myself and it really was very easy!

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Carlota March 24, 2014 at 8:31 pm

Thank you, this recipe is fabulous. My shortcut is that I use the parchment paper rounds (used to line round cake pans) and it keeps me from having to flip it over into the dutch oven. I take about the size of a grapefruit of dough, (the 6-cup batch makes 2) do the folding and tucking under, put a parchment paper round on a cookie sheet, sprinkle it heavily with cornmeal, and put the tucked dough on it. I let it rise in a turned-off oven after heating it to just barely 100 degrees, maybe less. Just so it feels cozy, not hot. It rises in there until ready to bake, I take it out so that I can preheat the oven and cast iron, and when oven temp is ready I take the dough under the parchment paper with a pizza peel. Steadying the front edge of the paper, I can slip it off and lower it into the cast iron without having to turn it over.
Mixing subsequent batches into the old container without washing it will encourage a sourdough. After a while it will be slightly pungent and the recognizable sourdough smell.
This is now my favorite bread recipe. Thanks again.

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kevin March 28, 2014 at 6:12 am

What is the “old container ” that you refer to?

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Brette Pruitt March 21, 2014 at 6:54 pm

I tried a slow-rise pizza dough recipe and it was a disaster. I followed the recipe to the letter and the dough wouldn’t rise. I’ve been making homemade pizza for years, so I threw out the slow-rise dough (no rise, in my case) and started over with my traditional pizza dough recipe. I used the same yeast, so the problem wasn’t the yeast. Using my old recipe, the dough rose beautifully and the pizza was delicious.

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Vanessa April 5, 2014 at 11:07 am

Make sure you’re using quick rise or rapid rise yeast for best results. I make no knead pizza doughs a lot, and I never have a problem since I started using rapid rise yeast.

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Thanh March 20, 2014 at 6:06 pm

I have always been intimidated by baking bread until this recipe. It turned out perfect and delicious! There is so much of it for just two people. If I were to half the recipe, should I use half of the amount of yeast too?

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Emily from Frugal Living NW March 21, 2014 at 5:16 pm

So happy you finally found bread baking success with this recipe! And yes, for a smaller loaf, halve all the ingredients. Bake for 30 minutes covered and 10-15 uncovered.

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Missy May 19, 2014 at 11:01 am

I made this yesterday and I am blown away by how easy it was! Glad someone else asked about halving it, though, because there’s no way hubby and I will ever eat all of that in 3 days. Can’t wait to try the whole wheat variation, too!

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Chris Sheely September 16, 2014 at 1:02 pm

I cut mine into five sections and freeze them. They thaw well and taste just as good as when they were first made!

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Luiza March 19, 2014 at 3:39 am

I loved this recipe! It’s such an easy and fun way to make delicious bread, once I’ve done it for the first time I got addicted! I have translated your recipe for portuguese and posted on my blog, my friends in Brazil are loving it. Cheers!

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Kate from Frugal Living NW March 19, 2014 at 8:42 am

Yay! Thanks Luiza :)

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Edith Derheim March 18, 2014 at 4:02 pm

WOW!!!! I live with chronic pain and am trying to improve my, and my family’s, health. This was so easy to make! Everyone loves it and asked me to make more. Now I have a rosemary and parmesan loaf ready to cook.

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Melissa March 13, 2014 at 7:03 am

I have been doing this kind of bread for a while now. I add a bit of rosemary, Parmesan and smoked Gouda to mine…..YUMMY! A different twist is adding orange zest and craisins is also very good too…top it off with some orange butter….delish in the morning!!!

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Brenda December 28, 2014 at 1:16 pm

How much rosemary and Parmesan for one recipe of the bread?

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Tracy December 29, 2014 at 4:39 am

I usually just sprinkle about a tablespoon of rosemary and sprinkle the cheese so that it’s evenly distributed.

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Kris Jackson March 8, 2014 at 4:22 pm

I just purchased some coconut flour at Costco, can I use this flour in this bread recipe?

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Kristin May 14, 2014 at 11:48 am

No. Coconut flour has completely different properties than other flours. Recipes using coconut flour require less flour and far, far more water. Look for a bread recipe specific to coconut flour. They are pretty easy to find online–especially on paleo blogs.

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Becky March 2, 2014 at 8:09 pm

Bravo!!! I just made this bread, and let me tell you…it was beyond perfect. I have had a few failed attempts at making bread so I admit I was intimidated. This recipe was easy and I expect now that I will never buy store bought bread again! Thank you so much for sharing this!

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Nicki March 2, 2014 at 2:20 pm

This looks yummy! Have you heard of anyone having success making this bread with a gluten free all purpose blend? There are too many comments in this thread to view them all! :)

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Save Big Live Better! March 2, 2014 at 10:07 am

I’m always on the hunt for a new bread recipe! Looking forward to trying this one and hopefully saving myself the “bread arms workout” from now on! LOL:)

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Pat March 2, 2014 at 7:05 am

I just made this bread. I love the recipe. I can made the dough after dinner and let it sit until the next nights’ dinner. I often put the pot in the oven and have the oven turn on with the timer shortly before I get home. By the time I get the rest of dinner together it is finished. I just made cinnamon raisin. I added about 1/4 cup brown sugar, 2 tsp cinnamon and some raisins. It stuck to the pan a little bit, but it is awesome! Anyone try a gluten free version of this bread?

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Tracy October 13, 2014 at 7:24 am

Did you mix the sugar, raisins and cinnamon during the initial mix of the flour?

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Jo February 21, 2014 at 11:45 pm

Oh my delish it looks!!
I need to start working on a gluten free trial and I’ve recipes here for gluten free bread, but I want to stay away from the potato starch and tapioca starch etc etc.. I want real bread.. I’m thinking this would be great made with oat flour. I don’t suppose anyone has yet tried it? I knew I should have bought some today when I was at the health store!

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cathy March 23, 2015 at 2:27 pm

Have you tried it using the oat flour, and how well did it work? Please msg me so I don’t miss your reply?
Thanks!

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Jennifer February 21, 2014 at 6:54 am

I love your bread recipe! How do I go about making flavored bread? Can I simply add raisins and cinnamon (for example) to the current recipe? What about cheese and italian herbs?

Thanks!!

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Tee February 22, 2014 at 9:53 am

I’d say why not give it a shot and just try it out on a loaf, see how it goes.

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Emily from Frugal Living NW February 22, 2014 at 1:27 pm

Yes, you can add in all kinds of ingredients to this basic bread recipe! Check out our FAQ page for some more ideas: http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

My all time favorite add-in ingredients is Trader Joe’s Quattro Formaggio cheese (it’s one of their shredded cheese blends). It makes the most incredible cheese bread! Simply add a handful (1-2 cups) to the dry ingredients before adding the water. Proceed with recipe, as written!

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Vanessa April 5, 2014 at 11:10 am

If you use dried fruits your bread may be drier bc the fruits absorb the water. You might have to play around a little to get water content right.

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PETER August 22, 2014 at 8:14 pm

G’day

love the bread – thanks- have read that bread for second rising can be put into dutch oven and into cold oven – turned on and cooking time from when cooking temperature reached and further lid removed and allowed 15 minutes to brown.

would like your opinion on these ideas

kind regards

peter

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Emily from Frugal Living NW August 24, 2014 at 2:45 pm

Hi, Peter! I’ve never tried that but this is a thread from the super helpful site, The Fresh Loaf, that talks specifically about that method: http://www.thefreshloaf.com/node/26049/cold-dutch-oven-proof-bread-then-bake

Hope that helps!

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Chelsea February 19, 2014 at 10:23 am

Has anyone tried doing this bread in a crock pot? I’ve been reading a bit about doing that, and want to find a good recipe for that so I don’t have to turn my oven on more than necessary in the summer (and hope to have my bread baking down pat before our 3rd LO arrives this spring)!!

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stina February 28, 2014 at 5:49 pm

My husband linked this website to my facebook wall. http://www.artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker
Personally I’m not interested in it, since you still have to put the bread under a broiler to get the crust browned, but hey, if you wanna try, go for it!

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Junebug February 16, 2014 at 6:06 am

I have made this about 4 times in the past two weeks. It is so easy!!! My husband loves the bread toasted with his bacon and eggs. Like you, we just keep it in the pan and slice as needed. Thank you for posting and giving such great instructions.

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HeyCupcake February 13, 2014 at 2:27 pm

I just baked a loaf of cinnamon raisin (adding TJ’s pumpkin pie spice and brown sugar). Wow. So rich, I can’t even take it. I’ve known of this recipe since you originally posted it; back then I bought a huge bag of Better for Bread flour, and two cast iron dutch ovens just to make it. It took getting snowed in and running out of bread to actually whip it up though, haha. We (my husband and son are nuts about it now too) made 3 loaves and a batch of rolls over the last week, and they all turned out so perfectly in their own way! Thank you for concocting this bread formula, it’s just that in a world where nothing is perfect, this REALLY is.

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Emily from Frugal Living NW February 13, 2014 at 8:27 pm

Thanks, HeyCupcake! We love it, too. My husband braved the snow here last weekend to go to the store just to buy a 10-lb. bag of flour. Ha! We’re hooked.

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Debbie February 12, 2014 at 11:49 am

I just received a Dutch oven as a gift. Could I add sunflower and pumkin seeds or nuts to this receipe to make it healthier?

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Emily from Frugal Living NW February 13, 2014 at 8:22 pm

Yes! Read the comments or our FAQ post for more add-in ideas: http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

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elaine February 11, 2014 at 3:01 pm

Can some healthy grains or different flours be added?
Love this bread it is silly easy to make, but would love to boost the nutritional value. thanks

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Emily from Frugal Living NW February 11, 2014 at 8:17 pm

Yes! I’ve been adding all kinds of different grains and flours (millet, barley, buckwheat, spelt, oat), with great results. Each loaf turns out a little differently, but I haven’t made a bad one yet.

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Katrina Schmitt February 11, 2014 at 2:07 pm

never mind. I was in the wrong book. SMH! sorry

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Katrina Schmitt February 11, 2014 at 1:57 pm

I purchased the book, and I was curious about other recipes, but couldn’t find this particular recipe. Is there another name they call it?

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Kitty February 7, 2014 at 8:25 pm

I used to make this quite a lot, but got out of the habit.
Yesterday afternoon I decided to mix up a batch and found out I was short of flour. I wanted a largish loaf and spied a box of instant mashed potato flakes in the pantry. I had 4 cups of flour, and added maybe 1 and 1/2 cups of potato flakes, less than half a teaspoon of yeast, a pinch of salt and 2 cups of tepid water.
It seemed a little dry, but I’ve had dryish dough bake up fine and I just let it rise all night and baked it off this afternoon. The Best Loaf I and EVER baked of this, slightly sweet, with a moist light spongy texture and the crust was thin but crisp. Light texture but artesian and really good. I will make this again in a few days, after I restock my flour supply. Super good and the loaf was really lovely in appearance, I almost hated cutting into it. :) but I did.

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Emily from Frugal Living NW February 9, 2014 at 11:17 am

Great tip, Kitty, thanks! My mom used to make bread dough using the water from cooking potatoes. It made delicious, soft bread. Must be something about the starch?

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Joan February 5, 2014 at 11:14 am

Just took this out of the oven. My oh my…it looks and smells so good! I was afraid that it might not turn out as I used the 6 cups of flour recipe, but only have a 5 quart dutch oven. Turned out great though. Still waiting for the crackling to stop so we can eat it. Thanks so much for such an easy, yet wonderful bread recipe. This is definitely going to be one that I will be making quite often as we love Artisan style bread.

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Kristi February 4, 2014 at 8:01 am

I just finished making the dough and realized I would be baking the bread around 2 AM. Is there a way I can freeze the dough and bake it in the morning?

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Emily from Frugal Living NW February 4, 2014 at 10:50 am

This dough is really flexible/forgiving. If you need to bake it under the initial 12 hour rise time, you should be fine. If you need to bump it past the 18 hour time, just stick the dough some place cooler in your house until you bake it. I wouldn’t freeze the dough.

Then just make sure it has the 2 hour final rise, and you’ll be good to go!

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Anita February 1, 2014 at 10:26 am

Thank you very much for the recipe! I saw it on Pinterest, and was excited to try it. I used King Aurthur bread flour, but am curious how the Meijer brand or a less expensive brand of bread flour would hold up because I intend to make this at least a couple to a few times a month! I did need to add a bit more water because of the lack of humidity in our house (A very cold January in Michigan this year). My husband and I kept going back for more once it was “mostly” cooled. We had a hard time waiting. He travels to Europe for work and has had his fair share of fresh bakery breads. I would eat this with jam, turkey and cheese sandwiches, anything with egg on top, with soup…it’s just so good. Thanks again!

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Emily from Frugal Living NW February 1, 2014 at 4:10 pm

I’m happy you had such great success with this recipe/method! My husband and I have no self-control around a loaf of fresh-baked bread either… :)

And yes, a generic brand bread flour would work just fine for this recipe. I prefer Bob’s Red Mill unbleached white flour, but I use other brands, like Gold Medal, with good results!

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Heather January 31, 2014 at 12:15 pm

Thanks so much for sharing this recipe! I love being able to have some wiggle room for letting the bread rise. Overnight makes it so convenient. Also, it’s so easy to use in my dutch oven. My one tip would be to purchase the Lodge cast iron model L8DD3 with Skillet Cover. This one has no handle on top so you can use the lid as a skillet. It is amazing for cooking tortillas, btw! And frugal to have “two pots” in one.

http://www.amazon.com/Lodge-L8DD3-Casserole-Skillet-5-Quart/dp/B000LEXR0K/ref=sr_1_3?ie=UTF8&qid=1391199250&sr=8-3&keywords=lodge+dutch+oven+5+quart

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Larry January 29, 2014 at 11:08 am

I haven’t made this bread in two years, but I recall a friend convinced me that placing the cotton cloth on the bread as it is cooling will noticeably improve the bread. But I can’t recall exactly what the improvement was, just that I tried covering the bread and it did seem even better. I think it made the crust less hard by keeping the moisture in. Has anyone tried covering the bread, and what difference did it make?

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Julie June 20, 2014 at 10:49 am

Covering the bread with a cloth traps some moisture and softens the crust. You usually want Artisan bread to have a crunchy crust so I wouldn’t cover it myself.

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Linda January 26, 2014 at 3:16 pm

Can you refrigerate this dough? I came across a recipe in the Oregonian Food Day where they had a no knead recipe for artisian bread that you kept in a bowl in your fridge (for up to 14 days). It made about 4-1 lb loaves (I think!). I tried it once with ok results but I loved that I had the dough done ahead of time and it was so easy to cut off a blob of dough, put it on the counter to “rise” and then bake later.

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Emily from Frugal Living NW January 27, 2014 at 4:33 pm

That recipe sounds like Artisan Bread in 5-Minutes a Day. I featured that recipe in this post: http://www.frugallivingnw.com/frugal-homemaking/making-artisan-yeast-bread-from-scratch/ I have never tried refrigerating this dough, as it uses less yeast and needs a longer rise. If you tried it, it would probably need to happen after that initial long rise. Now I’m curious. I’ll report back if I try it!

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Tracy January 16, 2014 at 11:20 am

I’ve been making Lahey’s No-Knead Bread for many years, but never doubled the recipe until today. Beautiful! It’s crackling as it cools and I can hardly wait to slice it. Thanks for the suggestion!

Re: The dough sticking to the parchment: I use a tip Cook’s Illustrated published when they revamped the recipe in 2008. Spray the parchment with non-stick spray, and put it in a fry pan. After you briefly knead the dough and form it into a ball, place it seam-side down onto the parchment, lightly spray and/or flour the top of the loaf and cover with plastic wrap and a towel. When it’s ready to go into the oven, remove the plastic and towel, slash the loaf and use the parchment as a sling to lift the risen dough into the dutch oven. The parchment goes into the pot under the bread, there is no flipping involved, and stickiness, to the paper or the pot, is not an issue. The parchment comes right off after baking and doesn’t affect browning or shape at all. It’s worked well for me for 6 years, so perhaps it will be useful to someone else.

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Adrienne January 24, 2014 at 3:03 pm

It helped so much!! Thank you!!

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magdalena January 12, 2014 at 2:40 pm

Omg I just made it!!! Fabulous! I have never baked bread in my life with success. It is cooling now and I cant wait to try it. Thanks and greetings from Alaska!

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Kate from Frugal Living NW January 12, 2014 at 8:22 pm

Yay!!! And after you take your first bite you’ll be making it everyday! Great job :)

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sara January 9, 2014 at 8:52 am

Can the no knead bread recipe be halved? My Dutch oven is only a 3 1/2 quart.

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Emily from Frugal Living NW January 9, 2014 at 11:48 am

Yes, it can! That is actually the original recipe. See our FAQ page for more information: http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

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Kris January 27, 2014 at 2:11 pm

I’ve cut the recipe down to quarter a loaf and used my little all clad sauce pan to cook it. It made a PERFECT breadbowl sized loaf.

It’s just me so I make that little one a few times a week and NOM NOM NOM. Best recipe ever!

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popeye January 7, 2014 at 9:55 am

This turned out awesome! I’ve flopped a couple different recipes, but this turned out perfect – I’ll definitely be doing it again. Thanks! And, the crust was just hard enough and thin.

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kakmom December 30, 2013 at 7:07 pm

I love this! I’m a complete novice when it comes to bread baking but this recipe is perfect. I made two loaves on Christmas Eve and 3 more batches since then. In fact, I have two bowls of dough rising right now.
Thanks so much.

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Nora December 22, 2013 at 12:25 pm

Made this and it came out so good! Love using my Le Creuset in a new way. I will be making it again soon!

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janice December 5, 2013 at 7:50 pm

My bread doesn’t rise much after I told it over on itself a couple times(after the initial 18 hour rise). In fact it just kinda turns into blob abd flattens out. It still turnd out pretty good in the end though. What am I doing wrong? Also, can I add cinnamon, cranberries, raisins, molasses, honey, etc. To make this a holiday bread or will any of that interfere with it rising? I want to make a yummy Christmas version of this.

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Emily from Frugal Living NW December 7, 2013 at 7:07 pm

Sounds like you could add some more flour. The dough will be wet but it should be manageable, not a blob. And yes, you can add additional ingredients. See our FAQ post for more on that:http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

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Kitty November 26, 2013 at 8:39 am

I’ve done this many times, this is an awesome way to make bread, chewy and delicious.
I got out of the habit during the Summer and Yay, I’m going to check to see if I have yeast and hopefully get a loaf started.

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Sonia November 19, 2013 at 10:19 am

I’m always looking for new recipes to use in my dutch oven and this recipe looks awesome. Love your adjustments for a bigger loaf with a thinner crust. Just pinned!

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Emilie November 17, 2013 at 5:04 pm

What if I don’t have a dutch oven? Can I use any casserole dish with a lid? Thanks in advance! :)

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Emily from Frugal Living NW November 17, 2013 at 10:11 pm

Hi, Emilie! Check out our FAQ page for an answer to this and more: http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

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greenjeen November 2, 2013 at 10:39 am

wow! I am so excited! This time I heated up the pot and voila! perfect! No giant unmanageable blob, rose in the expected times, and this time we used all white flour, this is the one that I’ve been craving. So delish, rustic, crispy crust, chewy interior, would love to show you a picture, I have several, hahaha. O.k., thanks a million, made my year! :)

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Debby GS October 21, 2013 at 2:19 pm

I’ve made this recipe a few times. Just finished another white loaf and again turned out perfect. I also did a 9 grain whole wheat with half white flour. It also turned out good but not as good as the all white. It was denser and the dough was a tad more runny than the white. I then tried a dark rye. Well that ws definitely more runny. I used half white flour and the other half was the rye flour. It didn’t rise as much and was much more dense. When I had it on the towel to rise for the remaining two hours it was turning into more of a pancake. After baking it tasted fine but would maybe try 2 cups rye flour and 4 cups white next time. Or maybe it needs 1 tsp. of yeast for the darker floured bread. Any other suggestions!

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greenjeen October 20, 2013 at 9:21 am

I love this bread. I also had the loose bread blob, but after adding about another cup or so of flour it was somewhat manageable. Stuck all over the parchment even tho I put tons of flour on it, anyway I ended up oiling the dutch oven, cold, then took the dough and formed it again into a ball-ish shape, did a third rise, but in the pot, and in about an hour it was risen and I popped it in the oven and it turned out perfect. I’m going to make another loaf today so I’ll know to adjust my water/flour ratio as I go.
Since it turned out fine starting in a cold pot, I don’t think I’ll even try that “scary hot” pot! Well, maybe down the road a bit, I might, ;-D
Thanks again for this delicious simple recipe, it was just what I’d been searching for!

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Roy C October 18, 2013 at 3:43 pm

I have tried many different combinations and they all turn out great. For this recipe, I use 1/2 bread flour and 1/2 Wheat flour.

I also make a version with parmesan chunks, prociutta ham and sun dried tomatoes.

Another version, i use calamatta olives, green olives and jalepenos.

For all these versions, i just mix in the ingredients at the beginning.

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SAMcClellan October 17, 2013 at 9:18 pm

I finally got the red spice pot that’s shown above from Amazon..abt $50. So, I can finally try this out. I’m kinda excited to try out some artisan bread-making. And, PS those Pumpkin Spice Pancakes, might work well for waffles, too…to eat some, freeze some for later? (Just one of me, so I look for things that “keep”) Add a 1T coconut or other & adj from pancake to waffle recipe, for batter. I use Martha White’s bisquit mix (small servings). PS~I can use the pot on my induction burner, too, btw & it works really well!…For soups, etc..not bread 😉

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Ange October 13, 2013 at 8:31 am

This makes a great loaf, but I’m ready to get more creative. Could you please tell me at what stage would you add mix-ins (seeds, cheese, herbs etc.)? Right at the beginning when you mix all the ingredients or at the second 2 hour rise? Also roughly how much would you add, a cup? Thank you!

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Debby GS October 4, 2013 at 4:39 pm

Just made this bread today and it worked out perfectly. It’s a huge loaf and to be honest I was a bit skeptical but so glad I tried it. So easy. It really does look like a loaf from an artisan bakery. I did not have a cast iron Dutch oven but did have a heavy gauge stainless steel soup pot. I did lightly oil the pot but won’t do that next time as the oil burnt to the pot when I preheated it. Anyway it still worked out perfectly. So glad I found this site for the recipe as it’s my new favourite.

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Debby GS October 4, 2013 at 4:44 pm

Whoops! I was supposed to oil the pot after it was preheated! Just realized that! It was still delicious and didn’t stick!

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Lilach September 29, 2013 at 6:57 pm

I’ve made this bread once, and it stuck to the bottom of the pot. I preheated for about 30 minutes prior to transferring the dough. I’m trying it again but was wondering how to make it without having it stick. Any ideas?

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Emily from Frugal Living NW September 29, 2013 at 9:46 pm

If you are nervous about it sticking again, just oil the pot. When you pull the pre-heated pot out of the oven, pour 1 T. of olive oil into the pot and quickly wipe it around with a paper towel. Flip the dough into the pot and proceed as written. That will do the trick!

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Ashley Roberts September 24, 2013 at 7:59 pm

I must have checked follow comment or something. Please please unsubscribe me. I have followed the unsubscribe link multiple times over several weeks and the e-mails keep coming. Please remove me from the thread.

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Kate from Frugal Living NW September 25, 2013 at 12:07 pm

We have no way to remove you from our end. Sorry.

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Lacey Fisher September 23, 2013 at 11:19 am

Wow! I made this bread last night…so delish! And super easy as well. I have never made bread until now and I’m ecstatic at its flavor and simplicity…can’t wait to make this a weekly staple for our family of two!

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CarolAnne September 22, 2013 at 11:20 am

Recently discovered this. Husband loves it. For the tricky flipping part I put a cutting board under the towel/parchment before placing the dough down. When time to flip it to dutch oven it makes it much easier & neater.

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margaret main October 11, 2013 at 1:06 pm

I have made this loads of times and love it, instead of parchment paper or paper towel, I use a linen towel covered in flour, with another one to cover, when ready its so much easier just to pick up the sides of the towel and flip over into that very hot pan, being British this was a joy to discover, just like being back home. have not brought Supermarket bread since finding this thanks very much

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Kristen September 19, 2013 at 11:30 am

I’ve made this a few times now and it is LOVED by anyone who gets to eat it! I tried a few different variations. My favourite so far is
half bread flour, half spelt flour and about 1/4c of ground flax seed. I’m excited to get more creative and try different flavours like adding cheese, nuts, seeds, and berries (up next is jalapeño cheese bread).

Does anyone know if I should change the flour-water ratio when I add extra ingredients? I didn’t for the flax seed and it turned out perfectly, but it might be necessary when adding things like cheese. Thanks!

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Eugenia September 16, 2013 at 4:52 am

OH. M. Gee. This bread is absolutely DELICIOUS!!! I made it this weekend and actually took it to my in-laws ( I was nervous as I didnt know if the inside turned out ok). It was amazing. It was gone in 24hrs. It reminds me of bread i used to eat growing up in Ukraine. And to think I used to pay close to $6 for a smaller loaf at a local bakery here in the States is insane (and only like 3 times a year as a treat!). LOVE THIS recipe! Thank you so much. Will be making it again and again.

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Maria September 14, 2013 at 5:28 am

OMG! I just did this bread and is AMAZING! Thanks for sharing it! I have baked breads before but never this kind of bread. Is sooooo good! Is hard to stop eating it!

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hollie szamosfalvi September 13, 2013 at 1:26 pm

I love the cooling rack you have in one of the pics – where is that from? I’m in the market. thanks!

hollie

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Rose September 13, 2013 at 5:56 am

I made this recipe in my large clay pot (Roemer Topf), and it turned out so delicious! I will experiment with different flour types throughout the next few weeks. Thanks for posting this recipe!

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Heather September 9, 2013 at 2:55 pm

Made the dough yesterday and its baking right now!!!
I cut the recipient in half as I have a 3.5 qt Dutch oven I bought just for this!!!! Can’t wait to try the bread! My house smells amazing!!!
Defiantly going to add to this and experiment with flavors!!!! Mmm a sweet dough for breakfast would be great!!!!!

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Dianne September 7, 2013 at 9:06 pm

I have been making this bread exclusively for more than 2 years. First I did the 100% white, then a half and half Whole Wheat, and finally 100% Whole Wheat. Now I have a Vitamix Blender and grind my own wheat berries, wow with only 5 ingredients, I feel so healthy! That has changed the consistency of the bread dough but it makes up wonderful into a loaf when baked. It is much heavier as 100% Whole Wheat (I add 2 T. Molasses) but it is wonderful. I have mistimed the rising of both the first and second time where I didn’t make it home for much longer than the time specifies and it has done just fine in the baking process. This is a very, very, very forgiving bread that has been a hit for everybody who has tasted it. Making this bread has paid for the Cast Iron Dutch Oven over and over again. Try it you will be hooked for life.

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jess September 4, 2013 at 12:08 pm

Hey There! I am ready to try, I love homemade breads but never have the time!! I skimmed the article but didn’t see how much of everything to put in? I think I saw three cups of flour but that was it!?

Thanks so much

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greenjeen November 10, 2013 at 8:40 am

it is six cups of flour. there was a link to the ingredients and instructions somewhere in the above conversation. good luck!

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Kjerstin September 2, 2013 at 9:26 am

I just made the dough and realized that 18 hours from now will be 3 a.m…. Fail. What might happen if I leave it until the morning (the real morning, ya know with sun and everything). Thanks.

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Kate from Frugal Living NW September 2, 2013 at 9:52 am

Kjerstin — I’ve cut the rise time short and you could bake it tonight at 9 or 10 and be fine. I think if you waited until morning you would be fine too.

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Sarah August 27, 2013 at 7:16 pm

Hey there! I’ve made bread a bunch of times and its frustrating to admit that this hasnt quite turned out as expected. The start seemed to be working well, but after the initial 16 hr rise, the dough was incredible wet. To the point where it was like the dreaded bread blob monster. I’ve added almost 1.5 more cups of flour to get it to a workable consistency, and I’ll try baking it to see what happens. But do you have any tips as far as the initial mixture goes: how does one tell if its a “wet and sticky dough” for the initial rise without it producing something overly wet and sticky?

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Emily from Frugal Living NW August 28, 2013 at 6:12 pm

No one likes a blob monster. The dough should be wet and sticky but manageable. You should be able to shape it into a rough round loaf for that second rise on the floured parchment paper/towel. So I’d say whether or not you can handle/shape it is a good indication of whether you have added enough flour.

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Vanessa August 27, 2013 at 5:23 pm

Hi – My sister and I were wondering if anyone has tried freezing this bread? If so how did you store it when it thawed? (I love this recipe so good and so easy!!!) Thanks!!!

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Lisa LS August 24, 2013 at 6:25 pm

I am really interested in trying this! There is a bakery in Petaluma, CA that makes a chewy loaf like this but they coat the top with a olive oil, salt, lemon and rosemary rub right as it’s out of the oven. OMG, to be able to make that myself instead of paying $6 a loaf, the kids can go to college now! :) Anyway, I was wondering if it would work to do this on a pizza stone instead of the Dutch oven. Any reason why I couldn’t use the stone, which I have, vs. the Dutch oven which I don’t? Thanks!!

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Kate from Frugal Living NW August 24, 2013 at 8:49 pm

Emily might be able to answer this question better but my assumption is that it wouldn’t make a round loaf. The dough moves a lot so if you put it onto a stone after it’s raised it’s going to be more of a flat loaf instead of rounded. Plus, there is something necessary about the lid and the steam that it provides while baking. With a stone, no lid.
That’s my best guess but Emily could add more.

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Michele August 24, 2013 at 6:25 am

What will happen if I only have 8 hours to let the dough rise for the first time, and 2 hours for the second? I have made this recipe before — and it’s wonderful — but I didn’t allow myself enough time, and I’d like to serve it at a dinner party tonight.

Thanks

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Kate from Frugal Living NW August 24, 2013 at 9:50 am

I’ve let mine rise only 8 hours and it turned out fine. But now that I say that yours won’t 😉 You should be okay.

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Leslie Estes August 23, 2013 at 11:21 pm

To the admin: I am soooo sorry for the six posts! My internet connection kept cutting out and it wasn’t showing up on my side. I retyped/re-posted each time without realizing it was indeed posting. If possible, please remove all but the post that is time stamped August 23, 2013 at 10:06 pm. Thanks so much! Again, I am so sorry for the inconvenience! :-/

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Kate from Frugal Living NW August 24, 2013 at 9:50 am

You’re fine :) I was able to delete some of them.

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Leslie Estes August 23, 2013 at 10:06 pm

HI! Just found your site (there was a link to it in an Amazon Dutch Oven review – lol!) Thanks for sharing this great recipe – can’t wait to try it! I hope I didn’t just miss it, but I did not see if it the Dutch Oven should be prepared, just before adding the dough (oiled, or oiled and dusted with flour or corn meal)? Or perhaps adding it to a very hot pot keeps it from sticking? I usually dust my baking stone with non-GMO corn meal.

Thanks!

PS: I’ll certainly be a regular to this site – I love cooking, baking and saving some ‘dough’. 😉

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Kate from Frugal Living NW August 23, 2013 at 10:38 pm

Leslie we’re glad you found us! I don’t do anything to my dutch oven before I put the bread in and the bread comes out just fine.

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Su September 1, 2013 at 9:32 am

Preheating the dutch oven IS crucial, as I found out to my chagrin when I forgot this step one time while making this bread. I had made it so many times by then I was chatting away to my daughter while I put it into the dutch oven and then into the oven, and completely forgot to preheat the pan WITH the oven! It was extremely difficult to remove from the pan; eventually I got the sides loosened enough that I could get the majority of the loaf out, but the entire bottom crust and about 1/2″ of bread stuck. I finally had to just put water in there and soak it out. Lesson learned—that step is really important!

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Andrea R August 22, 2013 at 10:38 am

I am a vry inexperienced baker but am trying to use healthier alternatives in the kitchen. One recent find is Spelt Flour. Do you have an suggestions for substituting Spelt Flour in this no-knead bread recipe?

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Leslie Estes August 23, 2013 at 9:22 pm

HI! Thanks for sharing this great recipe. Can’t wait to try it! I hope I didn’t just miss it – but I did not see if it says the Dutch Oven should be prepared beforehand (oiled, oiled and floured or dusted with corn meal)? Or perhaps adding it to a very hot pot keeps it from sticking. Although your pics are so truly appreciated, I can not tell if your pot is oiled and floured or maybe just a bit stained?

Thanks!

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chris August 20, 2013 at 12:13 am

Hi I have got this rising now for the second time. I have made bread lots of times before and this was so wet after the first rise that I had to pour it out and think I added the wrong amount of water. I’m in the UK and used a US cup measure. Does your recipe mean two and two thirds cups? That’s what I used. I had to add at least another cup of flour to make it manageable.

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Emily from Frugal Living NW August 20, 2013 at 3:05 pm

Yes, the recipe calls for 2 2/3 cups of water. However, if you had to pour the dough out, then it was too wet. The dough will look differently based on how you measure the flour and what the temperature and humidity are in your area. Once you have made this bread a few times, you’ll get a good feel for what the dough should look like and can adjust the flour and water, as needed. Just use the measurements as a basic guide and make slight adjustments (I usually do 1-2 tablespoons at a time).

Check out our FAQ page for more! http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

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Maureen August 18, 2013 at 9:52 pm

I deal with the awesome stickiness by adding 2tbs of olive oil with the first rise, Works every time and improves flavor.

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suzie blackwell August 18, 2013 at 7:32 am

I feel so capable thanks to your directions!!! I cut the recipe in half, but otherwise followed the directions exactly. What an amazing aroma there is coming out of my oven right now. Waiting to cut into that golden brown crust will be the only hard part.

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Kristina August 15, 2013 at 7:21 pm

Has anyone had luck making this with a little less salt? I’m on a low sodium diet and would like to HALVE the salt in the recipe but don’t know if it will drastically effect the rise…

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Emily from Frugal Living NW August 16, 2013 at 6:33 am

No problem! It won’t affect the rise, just the flavor. We have had several comments from people cutting salt, or omitting it altogether. Some add herbs or other add-in for flavor (see FAQ page for some ideas).

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RB56 August 12, 2013 at 7:09 am

made a loaf this weekend. followed the instructions exactly and it turned out perfect. the bread was really good. had a great crust and a nice inside.

ive never baked bread before and this was pretty simple. just some timing to be done and that’s about it.

i thought it could have been cut for sandwiches even had i wanted to. very impressed

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Brittany August 8, 2013 at 6:31 am

Is the t. supposed to be tablespoon or teaspoon?

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Emily from Frugal Living NW August 8, 2013 at 7:53 am

t. = teaspoon, T. = Tablespoon

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Ann August 4, 2013 at 4:09 pm

It has risen almost to the top of bowl and has only been 8 hours. Lots of bubbles, I may try my luck and go to step two. Wish me luck!

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Dixie Cup July 30, 2013 at 2:09 pm

Looks great! would i be able to split the recipe in half and bake it in a smaller, 3.5 quart pot. Would the cooking time or temperature vary if i split it?

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Emily from Frugal Living NW July 31, 2013 at 8:43 am

Splitting the recipe (back down to the original size) works great! Check out our FAQ page for directions: http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

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Dixie Cup September 9, 2013 at 9:07 pm

tried both half size and full size and it came out great. thanks for the recipe! Im trying every kind of variation now! (honey, molasses, herbs, etc)

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christine July 23, 2013 at 8:50 pm

Wow, this is amazing! I only had a four qt. dutch oven and it worked great!

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Cindy July 19, 2013 at 11:41 pm

I’ve made a variation of this bread a few times already. It’s a very forgiving loaf! When you think your doing it wrong.. You’re probably doing it right! Just go with it :)

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Renée ♥ July 18, 2013 at 9:16 pm

Thank you for this post!! This looks delicious – I’m trying it as soon as possible… probably in a Dutch oven – been cooking in one for years and am convinced it holds some kind of cooking magic ju-ju. I’m starting a sourdough series next month on my blog, and hoping to come up with an equally easy “Artisan Bread” recipe using sour dough starter.

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Debbie July 14, 2013 at 11:39 am

To add to the previous comment, and a capital “T” is tablespoon.

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chelsey July 14, 2013 at 10:41 am

Hey I’m slightly confused. Is it half a teaspoon or half a tablespoon because it only has a t next to it? Please help trying to make this now

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Morgan July 14, 2013 at 11:27 am

teaspoon :)
Good luck and enjoy!

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Lorena Messenger July 13, 2013 at 7:19 pm

Amazing to think bread is made with only four ingredients. I don’t have the cast iron pot but am going To get one and try this recipe.

Interesting note that 2 days ago our newspaper ran a lengthy story about this type of pot. There is a group that cooks all sorts of foods in them. One man even owns 40 pots that he uses routinely to do demostation cooking on the weekends.

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tracy July 11, 2013 at 2:22 pm

got this in the oven RIGHT now. Im so nervous. Never baked bread in my entire life but this seemed so easy….Kitchen is starting to smell good so hopefully I did something right. We shall see in a bit. Thanks so much for sharing your recipe.

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Kate from Frugal Living NW July 11, 2013 at 10:09 pm

How did it turn out? Hopefully delicious :)

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Lara July 10, 2013 at 10:15 am

have you ever tried making this in a real dutch oven- with briquettes? Do you think it would work?
Thanks

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Ddub July 13, 2013 at 1:27 pm

Lara — every summer we camp for a week in Maine. Last year we made this exact recipe every day. 1/3 coals on the bottom and 2/3 coals on the top. Every loaf was perfect and gobbled up.

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Jacque July 7, 2013 at 1:51 pm

I’ve made this recipe several times and found that if I wash out the bowl that it originally raised in then grease it and dust it with flour or oats, the dough doesn’t stick after the second rising. Much easier to get into the dutch oven and not nearly as messy.

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Debbie July 2, 2013 at 5:34 pm

Okay… I’ve got this resting and ready to bake tomorrow. My only concern is that I don’t have a heavy cast iron dutch oven. I ran out today to see if I could find one at a thrift store, but nothing was available. I finally purchased a new cast “aluminum” pot with a lid which juuust about fit the money I had in my pocket. I plan on seasoning this pot before using it tomorrow, but I’m wondering if this will “hurt” the bread.

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Jann Swanson July 2, 2013 at 7:33 pm

Debbie – I have always heard that aluminum conducts heat quite differently than cast iron but have never cooked with it. I would not use the pan and thus be unable to return it until you hear definitively that it will work. I have used cast iron for this recipe but typically use a covered Pyrex casserole (I usually only make half the recipe and my dutch oven is quite large) and reduce the heat a bit (to 380 or 390). The two methods have been equally successful.

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Brenda September 8, 2013 at 6:57 pm

Debbie I have a nice deep cast iron frying pan I have been useing it for yrs for baking breads and scones and cakes works like a champ less expensive than the dutch oven~ just shareing hope it helps
Brenda

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Lisa Hull July 1, 2013 at 5:07 pm

Hi I just made this and it sure didn’t turn out right. I triple checked that I used the proper ingredients/amounts and I did. It rose nicely but was extremely sticky…I kept adding flour until I could get it not to stick to the parchment. When it came time to put into my dutch oven it would not come off the parchment paper. Anyone have any ideas? I live in the high Desert in California, if that matters. I’m not a novice at baking bread.

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Emily from Frugal Living NW July 2, 2013 at 7:16 am

Hi, Lisa! My dough is always slightly different, depending on humidity, temperature, flour, etc. Once you make this bread several times, you’ll start to get a feel for what it should look/feel like. The recipe is a great starting place, but I always need to add more flour or water, depending on the day. That said, my dough often sticks to the parchment, too. I just quickly scrape it off. Sometimes it looks a little funky but should still produce a delicious loaf of bread. To avoid that, try adding more flour or wheat germ. I hope you’ll try it again!

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Judith July 13, 2013 at 1:48 pm

Lisa – I had the same problem, but now spray the parchment with a non-stick spray and then a light dusting of flour – it doesn’t stick at all

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Nic Pond June 20, 2013 at 6:59 pm

I made this a few weeks ago in my 4.5qt Lodge and the hubby said I could make it ANY Time! it was so delicious! I’m anxious to try the whole wheat molasses version tho, YUM!

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Rosie June 18, 2013 at 6:46 pm

All I can say is…..this is FANTASTIC! A HUGE hit!!! I just ordered the cookbook!!!

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FichenDich June 18, 2013 at 5:14 pm

I began doing this about two years ago when the NY Times was all atwitter about the latest thing. It’s rilly super triffic fantabulous BUT…

Maybe you are supposed to just know this, I have never seen it referenced anywhere, the 12 – 20 hours spent rising MUST take place in a climate controlled area. In the Winter my home averages about 52°F. That is not warm enough for the yeast to do its work ! The bread is edible, but it’s very much like unleavened bread !

In the PNW that can be quite problematic.

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Marian Gall June 16, 2013 at 10:34 am

I used to make a lot of bread until our family all got too fat. This does sound like a winner.
I have something I have been wondering about for a long time. Why do so many recipes say “cover with a clean cloth”? I don’t imagine many cooks or bakers would cover with a dirty cloth.

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Maggie June 15, 2013 at 7:35 pm

Made a loaf tonight for a birthday dinner. Incredible! And super easy to make. Thanks!

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Miz Helen June 10, 2013 at 12:38 pm

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great week and enjoy your new Red Plate!
Miz Helen

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irene June 10, 2013 at 11:54 am

I’m having a little trouble. When I make a fairly damp dough (not even “wet”) and put it on the board for the second rising, it spreads out so flat, I do not have any lidded contained I can bake it in. I don’t want a flat bread, i want a nice tall one like you have. When I let it do the second rising in a bowl so it stays high, I have trouble “turning it out” into the dutch oven–it sticks and has to be scraped, so it falls in on itself. Can you help?

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Kate from Frugal Living NW June 10, 2013 at 4:27 pm

I use parchment paper dusted with flour. That seems to do the trick.

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Bella June 24, 2013 at 2:39 am

when I used parchment paper, even floured, it stuck like crazy and I ended up having to pick pieces out of it, causing a deformed albeit delicious loaf. I’ve been using a good quality all cotton dish towel heavily flowered. It works really well.

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Zoe Vayanos June 6, 2013 at 8:23 pm

Just made my first loaf of bread using this method and it was a great success!!! Thank you for the fantastic instructions. The difficulty was being patient while I waited for it to prove, bake and then cool. Couldn’t wait for it to cool completely before slicing it open and smothering it in butter and jam mmmm!!!
I don’t buy bread from the supermarket but my favorite artisan bread maker “Iggy’s bread” costs $7 a small loaf here in Sydney, Australia :(
Will be making my own for a fraction of the cost from now on :))

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Maria Hart June 5, 2013 at 7:05 pm

My dough is resting for the 12-18 hours right as I type. :)
I look forward to baking this tomorrow! I know it will be perfect.
Thank you so much for posting this.

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Carrie @ My Favorite Finds June 5, 2013 at 8:28 am

Wow! I LOVE homemade bread. This looks wonderful. Thanks for sharing at Pinworthy Projects.

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Valerie June 3, 2013 at 10:12 am

I have been making this bread for a few months now and we absolutely love it. Recently the dough does not rise at all like it should in the 12-18 hours and again no rise during the 2 hours. I live in FL my air is always on and set at the same temp but it is not hotter and more humid outside. Any ideas/suggestions, I would greatly appreciate it, we are going a little nuts with no bread. I don’t even buy store bread. Hahaha

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Bella June 24, 2013 at 2:35 am

Might your yeast have expired or been killed?

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Karly June 2, 2013 at 7:58 pm

What a gorgeous loaf of bread! Thanks for linking up with What’s Cookin’ Wednesday!

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Harold June 2, 2013 at 8:26 am

Am not getting the bubbles on the bread after the 12-18 hours. I’ve made this bread a lot, and used to get them all the time, but now!! “Nothing”. Using same measurements as before.. Can it be temp

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Miz Helen May 31, 2013 at 2:46 pm

Bread is my weakness, this looks awesome! Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
Come Back Soon!
Miz Helen

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Bella May 25, 2013 at 6:56 pm

Hi.
First off: thank you so much for sharing this recipe and making such a detailed tutorial!
I’ve made this bread several times. My friends are crazy about it!
Our question is: do you have any experience making half loaves? I’d like to try it out, but am not sure how I’d adjust the baking time.
We’d love to make rolls. Everyone thinks this would be the perfect bread for soup rolls. Do you have any idea how we could do this?
Thank you so much for considering my questions!

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Todd May 31, 2013 at 6:56 pm

Bella,

This recipe has been doubled. The original recipe can be found at http://www.nytimes.com/2006/11/08/dining/081mrex.html

Todd

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Bella June 24, 2013 at 2:31 am

Thank you for that! I will have to test it out in the smaller recipe.

Do you have any experience making them as rolls? Cause that’s what we are really all interested in over here. Hehe.

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Candy May 23, 2013 at 4:28 pm

I have made this bread and variations at least a doz times now. When I taught my mom this recipe, she said, “wow, there is nothing in it.” So now our family has dubbed it the “nothing bread.” It really is the easiest recipe and tastes like a loaf you get at a fancy restaurant.

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Laura May 22, 2013 at 4:04 am

Hi!!
I baked the bread yesterday evening, and it was soooo gooood!!! Thank you for the recipe, I will surely use it again and again!!

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Kat May 21, 2013 at 5:23 pm

Instead of a dutch oven, could you simply use a bread pan for a more uniform loaf shape? I’m curious about trying this recipe but would like to use a loaf pan instead of dutch oven.

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Todd May 31, 2013 at 6:53 pm

No, a regular bread pan won’t work. You need a heavy pan with a good lid. Part of what makes the recipe work is that it’s a very wet dough. So, when you put it in the heavy lidded pot, you end up having steam form inside the pot. A regular loaf pan won’t allow the steam to develop.

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Cheryl May 20, 2013 at 6:34 am

If I cut this recipe in half about how long would I bake it for?

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peter May 19, 2013 at 9:50 pm

would love to cook in camp oven using briquettes.

believe 5 briquettes under and 14 on top would be enough and pushing the briquettes to the center of the top for the last 15 mins should brown the top.

value your opinion

regards

peter

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andrea May 13, 2013 at 9:56 am

i made this bread twice. the first time was a little plain and dense. the second time, i let the dough rise for longer and the taste was better but still dense. i used regular AP flour both times. i bought bread flour to try next time. could this be why? i prefer a lighter bread (with the crunchy outside) like a ciabatta

please help!
I <3 bread!

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andrea May 13, 2013 at 9:54 am

i made this bread twice. the first time was a little plain and dense. the second time, i let the dough rise for longer and the taste was better but still dense. i used regular AP flour both times. i bought bread flour to try next time. could this be why? i prefer a lighter bread (with the crunchy outside) like a ciabatta

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Dave May 7, 2013 at 3:15 am

I’ve been making this bread for years to take to our contra dance potlucks, and experimented with it to make it much simpler. The ingredients I use include two cups of AP flour and one cup whole wheat flour–with a heaping teaspoon of garlic salt for extra flavor. (The original NY Times recipe was only 3 cups of flour and about 1.5 cups water.) My pot is about a two or three quart oval cast iron with lid that I found at a thrift store for 25 CENTS! (I also discovered that a two quart cast iron sauce pan with lid works great for a round loaf.)

As to the second rising step–fergedaboudit. I mix the dough on Friday night (hint: cover the bowl with a motel shower cap), then just before I head for the shower on Saturday afternoon, I pre-heat the oven to 450 (with lid in the oven but off the pan), then I use a flour sifter to sprinkle a ring of flour around the inside of the bowl full of moist sticky dough. Then I use a rubber spatula to scrape the dough away from the edge of the bowl–which causes the flour to coat the dough. Turning the bowl, I work the spatula around the entire ball of dough and around the bottom so that I have a ball of very soft dough lightly coated with flour. I then open the oven, slide out the rack with the very hot pot on it–and then I continue working the dough with the spatula (so it’s not sticking to the bowl) as I dump it into the center of the pot. (NOTE: my hands never touch the dough!) Then on goes the lid, close the oven, set the timer for 25 minutes, and I hit the shower. After 25 minutes, I remove the lid and let it brown for another five minutes or so, then I dump the hot loaf onto a cooling rack for a few minutes while I finish getting ready. I then slide it into a brown paper lunch bag and off I go to the potluck. When I arrive it’s still warm–and warmly received–by my dance friends who have come to depend on my fresh bread at every potluck.

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Jann Swanson May 5, 2013 at 4:11 am

To the several comments that the bread did not increase in size during the first rising; this might be a failure of anticipation rather than the yeast. I have made this over a half dozen times and it has never increased in size by more than 20 percent – unlike the 5-Minute Artisan Bread which sometimes triples (then falls). It does get darker, bubbly, and smells very yeasty. Still, it has always been fantastic.

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Kristin May 1, 2013 at 5:34 pm

I love this bread and have been making it for a while- I would love to know if there is a way to make it more into sandwich bread shape- if I break in up into several batches and just cook it in a loaf pan or something maybe sitting in a pot with a lid- any advice?

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Lindsey May 1, 2013 at 12:38 pm

I made this and I’m so impressed with myself! Thanks for an easy, delicious recipe for such an impressive looking loaf of bread!

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Daniel R. April 30, 2013 at 7:07 pm

Ok First things first. Thank you for this post, it was enough to intrigue me and simple enough that I found no excuse not to proceed. Since then however I have moved on to the Tartine old country loaf recipe. ITS AMAZING! The concept is the same, and unless you decide to make your own starter (WHICH I DID AND RECOMEND link for that at the bottom) it is just as easy. Do give it a googles! Thank you again for this post! It has opened a door that my stomach and family are glad for.

http://tartine-bread.blogspot.com/2013/02/9-days.html

=] D.R.

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rainyday April 28, 2013 at 7:23 am

This recipe is awesome, it works out really well!

One thing I have issues with is that when I make the dough and then cover it with plastic wrap, the next morning it has risen and pressing against the plastic wrap which has been cinched down. This is a problem because the dough is sticky and now is stuck to the plastic wrap. Every time I end up slowly peeling off the plastic wrap and taking a layer of dough with it.

Is there a solution to this? I guess I could get a lager bowl…

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Edith April 27, 2013 at 4:16 am

Hey, I tried my hand at this for the first time. No luck. I used yeast that had been opened a week and white wheat flour. Did I go wrong w thee yeast. The dough has not risen. I also misread the water and b didn’t use enough. Thanks not an avid baker.

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Emily from Frugal Living NW April 27, 2013 at 8:45 pm

Edith – You could still try baking it and see what happens. I would try it again with fresh yeast and the correct amount of water. Don’t give up! This bread is totally possible for new bakers.

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Ali_R May 5, 2013 at 1:03 am

Once you’ve opened your yeast are you storing it closed tight in the fridge?

I have failed miserably at yeast breads my entire life, and that’s a BIG deal because I’ve baked quick breads, cakes, cheese cakes (NY style that never cracked), hand made pastas … PROFESSIONALLY for stores, hotels, restaurants and private clients yet I could NEVER do yeast bread.

What temp is your house? I live in Alaska so I keep my dough on top of the dvr player in the entertainment cabinet. Sometimes for the second rise I turn the oven onto warm (175*) when I do the kneading then turn it off when I put the dough in. But our house is REALLY cold and I’ve been seeing y’all in the PNW are having beautiful weather. It snowed all day here and our girls had to do softball practice in snow boots… sigh!

This one I can do, and you can too!

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Emily from Frugal Living NW May 5, 2013 at 3:32 pm

Yes, I store my opened yeast in the fridge or freezer.

We have had beautiful weather lately! My husband is from Alaska so we keep track of the crazy weather up there with his family. Normally, my house is around 67-degrees. I just change the rise time based on the temp of my house (warmer = shorter, colder = longer). I try to go mainly on the look/smell of the dough.

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samia faiza April 22, 2013 at 10:12 am

That sounds quite easy to make but can we make it on stove??? And at which flame level??

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Anna April 19, 2013 at 1:14 pm

I made this bread again yesterday, but the crust is as hard as a rock. Could this be because I handled it to much? What else could cause this? I cooked it the same as I did the others. Thanks, Anna

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Stephanie April 18, 2013 at 3:39 pm

Hi Marie First, I do freeze a loaf and Emily has some good advice for this in her FAQ section. I use a cup of a mix of seeds and ground flaxseeds and at first replaced a cup of flour with this mix. Now I don’t bother and throw it in with all the flour – just keep the consistency moist. Honestly, I’ve never had a dud loaf and now have lost count of the number of loaves we’ve made and enjoyed. My advice is, just put in what you fancy and see how you enjoy it. :)

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Marifran Connolly April 16, 2013 at 11:10 pm

Is it possible to make bread without salt or with very little salt. I have to be on a low sodium diet, and store bought bread has a lot of sodium in it.

Thanks,

Marifran

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Stephanie April 16, 2013 at 11:38 pm

Hi Marifran – I forgot the salt in the last loaf I baked and we were pleasantly surprised. Absolutely no effect on the quality of the loaf, and I used part white, part wholemeal flours with chia and sunflower seeds and ground flaxseeds. So go for it – put as little salt in as you’d like. Taste was good, because the main reason I forgot the salt is I rarely use it in cooking.

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Marie April 18, 2013 at 1:33 pm

I love the idea of using ground flaxseeds and sunflower seeds! How much of each did you add? Do you need to decrease your flour any?

Also, this is an unrelated question, but I wonder if you could freeze this bread. Has anyone tried?

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AbiMakes April 16, 2013 at 6:10 am
Jessica April 14, 2013 at 5:06 am

I was wondering if you can refrigerate the dough after the first rise? If so, for how long? I was hoping to be able to make a loaf every few days? Would this work? Thanks!

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marla Burton April 11, 2013 at 2:32 pm

Just checking…1/2 tsp. yeast and 2 1/2 tsp. salt? Thx.

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Emily from Frugal Living NW April 11, 2013 at 2:45 pm

Correct! t. = teaspoon

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Jann Swanson April 11, 2013 at 7:12 am

Anna – I flour a piece of parchment paper large enough to encase the bread, fold it over the top for the second rising then cover the paper with a cloth. When my casserole is heated I cut the paper around the bread leaving a 1-2 inch margin all the way around and long tabs on either end. I lower the bread, paper and all, into my dish and later from the dish to a cooling rack using the tabs. It never sticks to anything.

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Anna April 10, 2013 at 10:49 pm

I made this bread a few days ago, I was a bit intimidated when I first began, but just kept following the recipe and it turned out great. I have another batch rising now, and am going to add roasted garlic and rosemary to this loaf. I do have a question, on step #3, can I use something else to keep the dough from sticking to the cloth, like millet? I have millet and don’t have any of the other things mentioned. On the first loaf I used un-toasted wheat germ, but it burned on the bottom of the bread, fortunately I didn’t use much, so the bread was still delicious. I’m hooked on baking bread this way, now! Thanks.

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Anna April 10, 2013 at 10:47 pm

I have made this bread once, I was a bit intimidated when I first began, but just kept following the recipe and it turned out great. I have another batch rising now, and am going to add roasted garlic and rosemary to this loaf. I do have a question, on step #3, can I use something else to keep the dough from sticking to the cloth, like millet? I have millet and don’t have any of the other things mentioned. On the first loaf I used un-toasted wheat germ, but it burned on the bottom of the bread, fortunately I didn’t use much, so the bread was still delicious. I’m hooked on baking bread this way, now! Thanks.

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Susan C April 9, 2013 at 10:06 pm

These are the hardest posts for me to see and smell, seeing as I have Celiac… I would love to find something like this in GF. Enjoy my friends!!!

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Emily from Frugal Living NW April 9, 2013 at 10:16 pm

I have asked our readers and Googled around several times. So far, no one has had rave reviews on a gluten-free loaf of artisan-style bread.

However, if you are just looking for a good recipe for homemade GF bread… A friend of mine who is gluten-free, dairy-free bakes this bread regularly. After trying many recipes, this is her favorite. She brought it over to my house the other day, and it was beautiful. She hasn’t had great success with the loaves of bread so she usually shapes it into rolls. http://gfrealfood.com/2009/06/10/kims-gluten-free-dairy-free-whole-grain-bread/

We would love to hear back from you if you try it out!

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Elizabeth April 9, 2013 at 6:16 pm

This is my first attempt at bread making….I do not usually post…but hey this worked and it was delicious…thank you thank you!!!!

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Maria April 8, 2013 at 8:20 pm

I’ll definitely be trying this! It look so delicious!
One question, if I don’t have a dutch oven, can I use the container that comes with a slow cooker?

Thanks!

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Sue April 9, 2013 at 3:51 pm

Another technique from an Artisan Bread maker is to stretch and the dough four turns. This is done over 15 min intervals for 1 hour. It is done to incorporate more air into the dough. More salt is added and also a 1/2 tsp of wine vinegar for flavor!

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Helen April 7, 2013 at 12:38 am

I’ve had this recipe pinned on my “food!” board (on Pinterest) for ages and finally got round to making it this weekend.
It’s amazing! I still can’t quite believe how simple it was to do – and it works! Thank you!

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Tracy April 5, 2013 at 7:32 am

First of all I’d like to thank you so much. I made my first two loaves of bread last night and they were amazing. I made one in my new cast iron Dutch oven and the other in a clay cooker that I bought at a yard sale and have only used once. I’m sure they will both be getting a lot of use now.

I have one question though… Last night the bread crust was crisp and crunchy. I stored them in the Dutch oven and clay cooker COVERED and this morning the crust is a bit softer. Not terrible, but not crunchy. Should I store them opened??

THANK YOU SO MUCH. I have a new obsession. I have some dough rising as we speak!

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Chelsea April 4, 2013 at 6:57 pm

Yes, Antonia! Do it! I add mine when I take it out to divide into balls to rise under a towel. Just pull it open over and over and add in whatever before you fold it under in a ball. It always comes out delicious and I haven’t noticed any negatives to its texture.

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Chelsea April 4, 2013 at 6:48 pm

I make this almost daily. Whenever I visit family, they need me to bring them loaves of it. They call it “Chelsea bread”, and they think it’s worth traveling for. I can’t get any of them to realize it is incredibly simple and easy to make with no effort or fuss, even though I’ve shown them, written it down, and explained it verbally. It just seems too delicious for them to compute that they can make it, too! I divide the batch into two loaves , each with their own flavorings, and cook them in the inner pot from my little slow cooker, with my cookie sheet as a lid. I have done so many different flavorings, my favorite being fresh cracked black pepper, but I’ve also done herb and garlic, minced onion, honey, and even a spicy crushed red pepper wheat loaf to go with a mild full of veggies cream-and-broth based mushroom soup. This bread has become a staple in my life. I share it with everyone!

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Antonia April 2, 2013 at 10:01 am

I have made this bread at least 100 times. I have given it for a hostess gifts and I love it. I am obsessed!! It is sooooooo easy and DELICIOUS!!! I will never buy a loaf of bread again. I also use Spelt flour and it is good!! Would like to add nuts or something like flax seed in my dough, but don’t know if it will be as good….Anyone out there added stuff to their dough????

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Ashley May 5, 2013 at 12:37 pm

I added 1/2 a teaspoon of raw sugar
and 2 tablespoons of fresh rosemary.
Mine is currently in the oven and it is looking really good!
I can’t wait!

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Daniel R. March 28, 2013 at 4:44 pm

Help… My dough doesn’t seem to be rising during the 1-2 hours before baking. It certainly hasn’t doubled in size… Should it be wrapped to contain moisture or warmth I just laid the cloth on top.

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Emily from Frugal Living NW March 28, 2013 at 7:35 pm

Hi, Daniel! Doubled might be generous, but it should definitely increase in size.

Yes to wrapping. If you follow the directions as written, it should work! You could let it rise for longer if your house is cool. Sometimes I let my dough go for 3 hours on the second rise. I would definitely bake your loaf anyway. It will rise more in the oven.

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Daniel R. March 30, 2013 at 12:58 pm

Thanks Emily.
Had lots of things going on. First my yeast was past its best by date, second my house is at about 70 degrees, and third my dutchoven seems to be too small. I’ve made three loafs since All much better… Still lacking in taste but I have a starter going that should help.

Thanks for the post and the help!

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DD April 1, 2013 at 12:56 pm

Daniel, if you want something a bit more flavorful, I’ve done variations. After the first rise, I added sauted garlic and brocolli to the dough. Just kneaded it in a bit at a time. It was amazing. Also my friend has done a sweet version with dried cranberries and nuts. This recipe is so amazing and versatile!

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kathy May 5, 2013 at 2:02 pm

Make sure your yeast is fresh and not outdated. Old yeast doesn’t rise well. Good luck!

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Becky White March 28, 2013 at 6:32 am

I have made this bread for years and it is soooooooo easy!!! It’s delicious!! I have family members asking to make them some lol I don’t have a dutch oven at all so I break it up into 3 balls and put on a huge cookie sheet and let raise, etc. Works just as good…The author is right… It doesn’t matter what it looks like because it’s so good that just adds to its uniqueness.

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Madeline March 27, 2013 at 5:03 pm

You don’t have to grease the Dutch Oven (mine is cast iron….couldn’t live without it!)? Also, instead of plastic wrap couldn’t you just put the pot lid on it? Thanks.

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Emily from Frugal Living NW March 27, 2013 at 8:24 pm

No, you don’t have to grease your Dutch oven. Check out our FAQ page for more on that.

You could wrap your loaf in plastic wrap which makes the crust softer or just keep it in the lidded pot which will dry it out faster. I usually store leftover bread in my Dutch oven now and just use it for toast by day 3.

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Kari April 21, 2013 at 6:42 pm

Madeline, I have the same question as you. Do we have to use plastic wrap? If the function is to serve as a simple air barrier, would any basic covering (like a lid or plate over the top of a bowl) work for the rise period? Thanks all.

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Daniel R. March 26, 2013 at 9:50 pm

Success! I’m sitting here drooling while I hear it cool… pic at http://instagram.com/p/XWPpcRyC-a/

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Daniel R. March 27, 2013 at 7:10 am

NOT SUCCES. It looked great and sounded great but had only the faintest amount of flavor and was very very compact… any idea why? I did use bleached all purpose flour, could that have been it? Also this may have done something but I concotioned a little spoon out of aluminum foil to hold some water and perhaps create extra steam?
Any sort of help or advice would be appreciated thank you.

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Kate from Frugal Living NW April 29, 2013 at 1:04 pm

It could have been the extra steam. It isn’t really needed with this bread. I would try again with unbleached all purpose and nix the steam.

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shira April 30, 2013 at 5:11 pm

I found it’s really important to use the instant yeast and NOT the active dry. In those small quantities at least. If you do use active dry use A LOT more. I quadruple it usually.

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Emily from Frugal Living NW May 1, 2013 at 2:29 pm

Shira – Either instant or active dry yeast works for this recipe. Lahey’s book lists either option. I always use active dry, since it is so inexpensive at Costco. Even though it is a small amount, it gets the advantage of a long rise time!

GreyWolf March 26, 2013 at 5:05 pm

OK, so I screwed up big-time on my first loaf. I misread the measuring cup and added way too much water. When I “poured” the dough out onto the floured cloth, I had more than a little liquid flow from the bottom of the bowl. I did as well as I could, dusting liberally with more flour and folding it in, and repeating the process until I finally had a manageable dough. From there, I followed the instructions and still created the most fantastic loaf of bread I’ve ever made. Tonight, I begin my second attempt, this time with the right measurements. Great stuff!

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Daniel R. March 25, 2013 at 7:32 pm

I am so freaking excited about this… I will be thinking about this for the next 18 hours. The wait will be worth it though I’m sure, and it’ll be a nice way to end midterms… Thanks.

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Kimberly March 25, 2013 at 9:53 am

I tried this recipe last week and it was a little bit of trial and error. It tasted a little salty but I think that was operator error. I started a new batch yesterday and it was PERFECT!!! Rose just the way it should and even the DOUGH smells delish! I’m so impressed already at how easy it is to have delicious, homemade bread in my house EVERY DAY! We also make home crafted beers, do hydroponic gardening and make our own cheese so in no time at all we will be totally self sufficient! Thank you for this fabulous addition to my recipe book!

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LynnK March 22, 2013 at 2:17 pm

Has anyone ever tried making this with rice flour? My neighbor’s daughter is allergic to gluten and almost never gets bread as it’s a pain to make. I’d like to know if it’s possible before I go spending the money as rice flour can be pretty expensive. Thanks in advacne!

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Alexandra Kulseth March 21, 2013 at 12:02 pm

I’m not sure if I have ciliac disease or not but I do feel better if I stay away from wheat. Is ther a gluten free/wheat free bread recipe out there that actueally tastes decent?

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JudyS March 17, 2013 at 8:56 am

This recipe is incredible – LOVE it! I’ve made it about 4 or 5 times now and it’s always come out great. My family gets together fairly regularly for dinner and they really look forward to this bread being part of the meal. One gathering got cancelled after the bread was already started. When it was done (and after I cut off a small hunk for my husband and I), I wrapped it in foil and froze it (I didn’t have a ziploc bag large enough). It was still good a couple of weeks later when I took it for the next family meal. This recipe is definitely worth the price of my new dutch oven!

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Mary S March 17, 2013 at 5:58 am

I love, love, love, this recipe! Have made it several times, given it out to friends who helped clean out our driveway due to snowstorms, and they loved it too!
Took it to our ‘cowboy church’ (Open Range Fellowship, held at the Ransomed Heart Ranch in Lone Jack, Mo.) last night for our weekly pot luck. It was a success, left several copies of the recipe, and have been asked to put the recipe in our upcoming Open Range Cookbook!

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Danuta March 17, 2013 at 3:26 am

@ Tony, it works well in almost every pan if you can cover it and can take the heat. But look and think, can you handle it easy when it is hot, take away the cover safely etc. An old Dutch oven from a yard sale will do as great as a verry nice shiny expensive new one :) I use a verry low budget real dutch oven so I can use it in my oven, on my woodstove in winter and in the summer outside with coals under and on top of it, cost me about 30 $ new.

@ Heather. Most realy whole wheat breads are verry dense because of the weight of the particels and the moisture they capture. If you want to have some more fibers in your bread, just do the 50//50 whole wheat and bread flower, add some wheat bran and or seeds (quinoa, sesame, pumpkin, sunflower etc) to it. Also do some of the bran and the seeds into the mixture of flour etc you use to cover the breaddough. It realy tastes verry good and gives it a beautifull appearance.

Kind regards

Danuta (Austria)

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Toni March 13, 2013 at 5:40 pm

My sister recommended this recipe to me. She loves it! I don’t have a dutch oven though. I do have regular Pyrex Casserole dishes as well as metal bread load pans. I see some people have used the Pyrex, but then it would be in a square. Any idea if it would work in the metal pan if it was covered?

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Amy March 12, 2013 at 2:48 pm

Trying this right now….Bread is in the oven, I’m just worried that my 5 qt dutch oven (didn’t realize the size until it was too late) is too small for the recipe….fingers crossed.

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Jann Swanson March 12, 2013 at 11:13 am

Patricia – I live alone so the full recipe is a bit much and I also find the dutch oven hard to handle when hot so I always halve the recipe and cook it in a covered Pyrex casserole. I cut everything in half and proceed per directions although I do use an instant read meat thermometer to make sure it is done as it seems to brown a little more quickly than the one time I made it in a dutch oven and want to make sure it is truly done. At 200 degrees internal it is always perfect.

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Michelle March 12, 2013 at 4:55 am

This is a great recipe and one that actually worked for me! I tried this recipe a few days ago with white spelt flour and I thought I would need more than 6 cups of flour but I didn’t. I was worried it would be too loose but when I put it on the counter to raise 2 more hours but it felt good and was raised well (didn’t look it in the pan much). When I took the lid off after 40 minutes I couldn’t believe how good it looked! When I took it out afterwards it looked exactly like the picture above! I have been trying to find a good recipe for bread for a long time so I was pretty excited even calling my husband in to come look and he liked the taste of it as well. Will try it with wheat next time maybe…need a good wheat recipe.

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Patricia March 11, 2013 at 8:44 pm

I tasted this bread at a friend’s house and it was so yummy! My dutch oven is 3.5 qts (i think), so I’m thinking I’d better half the recipe. Have you already tried halving it? I’m wondering if I simply divide everything in half, or if there are any tips or tricks I should be aware of! Thanks!

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Stephanie March 12, 2013 at 5:56 am

I have a 5 qt, and instead of halving it, I make two loaves. I do everything just like the recipie says to, until the 2nd rise time. The 2nd time I split the dough in 2, and let it rise. One will continue to sit while the first one cooks, but I’ve never noticed a difference in the texture between the loaves. Hope this helps!

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ReNae March 8, 2013 at 2:38 pm

Wow. I found you on Pinterest and I started the bread last night and baked it today. I used 100% whole wheat (freshly ground in my mill), 1/3 C gluten and 3 T molasses as you suggested. My one problem was I didn’t dust my towel enough and the bread stuck and I thought I would have a flat, hard, rock of a loaf after baking, but it turned out great. I even took the dough that had stuck to my cloth and threw it on top and it still puffed up and baked wonderfully. I didn’t have a round pot, but an oval caste iron and it baked like a charm. Thank you for this unique and tasty recipe. This is our new favorite bread for when we have soups, grilled cheese, etc. My daughters are already saying they may enter it in the fair.

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ReNae March 8, 2013 at 2:38 pm

Wow. I found you on Pinterest and I started the bread last night and baked it today. I used 100% whole wheat (freshly ground in my mill), 1/3 C gluten and 3 T molasses as you suggested. My one problem was I didn’t dust my towel enough and the bread stuck and I thought I would have a flat, hard, rock of a loaf after baking, but it turned out great. I even even took the dough that had stuck to my cloth and threw it on top and it still puffed up and baked wonderfully. I didn’t have a round pot, but an oval caste iron and it baked like a charm. Thank you for this unique and tasty recipe. This is our new favorite bread for when we have soups, grilled cheese, etc. My daughters are already saying they may enter it in the fair.

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Maria March 8, 2013 at 2:12 am

Well, it is in the oven, but I had the same problem as some other fellow bakers…. it was too wet and running away.
I used 3 cups of rye whole grain and 3 cups of wheat whole grain flower. It seems that I should use more flower next time?
Also, the instructions ask for 3 cups of whole grain flower. Does that mean I should use 3 cups of white flower and 3 cups of wheat flower?
Might post an update later, as it just rang to remove the lit.

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Melissa March 6, 2013 at 1:57 pm

This is a great recipe, and so simple! I made it even simpler by omitting a step. I use King Arthur Flour organic unbleached bread flour. I also bake it in the Lodge cast iron 5 quart Dutch oven. I often make two loaves at a time. I mix the ingredients in my Kitchenaid until it forms a ball around the dough hook. I store it in a Pyrexr four quart glass bowl with lid for two days. I then plop it out on a floured surface and flip it once and quickly tuck the ends under. I don’t spend much time on it, I only want to give it a coating of flour so it is not sticky and I place it in my dutch oven. At that point I put it right in the oven and let it sit in there for 2 hrs. to rise at 150 degrees.When the timer goes off, I bump up the temp to 425 degrees for the 40 minute cook time, and take the lid off and cook another 10-15 minutes

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Sandra March 5, 2013 at 5:18 pm

I would love to know if there is a gluten-free version too!

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Emily March 6, 2013 at 2:18 pm

Here’s an option, that I haven’t personally tried. http://glutenfreegirl.com/i-am-stubborn-i-dont-give-up/

Anyone else?

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Krisellen March 5, 2013 at 12:46 pm

Ok- I’ve tried it twice and both times it has come out VERY dense. . . . almost gooey inside. My teenage boys still devour it, but it isn’t exactly what I was hoping for. I have never gotten the bread to the first stage of bubbles and darkening, even after 24 hours on the counter. Any suggestions??

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Tori March 4, 2013 at 7:01 am

Wow…the bread looks beautiful!! and so simple!! I LOVE IT! Some of us in our family have had to go “gluten-free”. Any chance you have the no-knead recipe in a gluten-free version? :)

Thanks again! Beautifully done post!

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Sandra March 5, 2013 at 5:17 pm

I would love to know if there is a gluten-free version too!

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Nicole Van Zandt March 3, 2013 at 11:57 am

Thanks for this amazing recipe! It has worked like a charm for me and the bread is delicious. I have never felt so empowered to bake bread. I think I’m going to call this “gateway” bread since it has inspired me to try other recipes. I do recommend using the wax paper instead of the flour-coated tea towel for the second rise and the flip. For some reason when I tried a tea towel the dough really got stuck, even though I covered the towel copiously with flour beforehand. It’s not easy washing raw dough out of fabric, as I’ve now discovered.

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Peanut Lady March 2, 2013 at 6:19 am

Hi! Thanks for the recipe!

How do you think this could be modified with oat or coconut flours? In my early experiments with other recipes, I’ve found you need to add a lot more liquid. I have not been able to perfect this, though, and am hoping that someone has some suggestions?

I have a few cups of each leftover from a previous recipe and thought they may be incoporated here. Thanks!

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KKB February 28, 2013 at 6:48 am

Wondering about the temp while it is on the cabinet – thinking making it while camping and how warm is too warm for it to set out overnight. We only use the fireplace in the winter for heat, and its not uncommon for it to never get above 60 degrees in their. How temperamental is this going to be? Can’t wait to try it!

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Heather February 26, 2013 at 10:52 pm

Hi,
I have been searching all over the Internet for an artisan recipe that
Can be made with whole wheat. Have u tried this recipe of
Yours with whole wheat? The recipes i found are just to dense. they dont have the chewey texture or air pockets. Maybe do half white half wheat? I also
Am wanting to make loaf artisan. I love the simple dump into Dutch oven
But would like loaf bread for sandwiches. How can I go about that?

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Emily February 27, 2013 at 8:34 pm

I’ve never made this recipe with 100% whole wheat, though I know others have. I usually do 50/50 with whole wheat and white flours to give it a slightly lighter texure. Whole wheat bread is dense so you might have to pick what you want – whole wheat or air pockets.

I use this bread for sandwiches, toast, whatever. You could easily cut the recipe in half, shape it into 1-2 loaves and baked it in a loaf pan. It won’t have the same exact qualities as this rustic-style artisan bread, but it’ll still be a delicious loaf of bread!

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Vosskkb February 23, 2013 at 10:41 pm

This is the best bread ever!!! I make it at least twice a week and now add garlic,rosemary and herbs de Provence to it every time. DELISH

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Sara February 23, 2013 at 7:09 am

It looks great, but my husband mentioned it smells like home-made playdough. Now I can’t stop thinking that when I eat it. I made the wheat version and only used all purpose flour. I wonder if bread flour would make a difference in the playdough smell taste? Or maybe I didn’t bake it long enough? I’ll try a new one this week and see.

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Bruce Carrie February 21, 2013 at 1:18 pm

I enjoyed the no-knead bread recipe so much, especially the crust, I tweaked it into rolls.
For the final rising, I cut the dough into 16 balls and pre-heated stoneware bowls instead of a dutch oven.
Baked dough in the bowls for 20 min at 425°.
It took two batches, but the rolls were easy to lift from the bowls when they were done. (Careful, they’re hot!)

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Liz February 21, 2013 at 12:06 pm

My family loves this bread!! Thank you so much for the recipe we are making it about twice a week, love it so easy. Can you add other ingredients to it like shredded cheese for different flavors or would it ruin the recipe? Thank you!

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Emily February 21, 2013 at 1:26 pm

Yes! Check out our FAQ’s for some add-in ingredient ideas, including cheese. http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/

Mix any add-ins into your dry ingredients (flour, salt, yeast), stir to combine, add water and proceed as written.

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kristin February 21, 2013 at 5:10 am

I made this a couple Weeks ago and it turned out delicious! I do not own a Dutch oven so I baked it in corningware with a lid and it turned out beautifully. I also have mini bowls so I literally used scissors to cut the dough and made bread bowls. They were awesome! Thought I would share if anyone else wanted to do the same:-)

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Eileen February 20, 2013 at 9:41 am

FANTASTIC!! Just like the bakery. My friends loved it. Will be a staple from now on.

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Stephanie Morton February 19, 2013 at 6:29 pm

I am about to make this bread, but with a husband who eats bread like its going out of style, I was wondering if you can freeze these loaves after they are baked? Or should I just make a new one each time we run out?

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Stephanie Morton February 19, 2013 at 6:56 pm

Nevermind, i just read the FAQ’s

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Leslie Sweet February 18, 2013 at 11:13 am

I cannot wait to try this! And glad I found your site. I love having fresh baked bread around, but a baker I am not…so you may have just made my day! Thanks!

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Emily February 19, 2013 at 9:19 pm

Glad you found us, Leslie. You can totally do this. Let us know how your first loaf turns out!

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Taryn February 17, 2013 at 6:50 pm

Hi! Thank you SO MUCH for posting this… I’ve never made bread before and now I am TOTALLY HOOKED! My hubby was so proud.

I do have a question or need your advice, rather. Have you made different flavors using this recipe? Any tips on how to do that? Spices, cheesy bread, etc. Thanks again!!

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Emily February 19, 2013 at 9:34 pm

I’m so happy you are hooked on baking bread from scratch!! Check out the FAQ’s for some add-in ideas. http://www.frugallivingnw.com/frugal-homemaking/no-knead-bread-answers-to-faqs/ You could really add any combination that floats your boat!

Add any extra ingredients to the dry ingredients (flour, salt, yeast) and stir to combine. Then add the water and proceed as written.

Happy baking!

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Brianne February 16, 2013 at 8:12 pm

Great tip storing the bread in the dutch oven. I’ve been making no knead bread for years, and this is prob the best tip I’ve learned. Makes total sense to store it in the pot it was baked in!

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Bernie February 15, 2013 at 4:06 pm

I’ve tried to extract the recipe from this explanation but cannot fully do so. I do not see the recipe at the bottom of the post. If you can, please let me know what it is. I would love to try it! Thanks!

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Cal February 28, 2013 at 10:08 am

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.

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Carrie February 14, 2013 at 7:18 pm

Would it be possible to use glass loaf pans instead of the dutch oven?

thanks!

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Jann Swanson February 15, 2013 at 5:56 am

You would need to cover the loaf pans – although putting a pan of water in the oven might have the same results (pre-heat pan, pour in water after placing bread on rack, immediately close door) – but the glass part is not problem. I halve the recipe and use a covered Pyrex casserole, reducing the heat to 380. Turns out just like the pictures.

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Carrie February 15, 2013 at 6:44 pm

Great, thanks for the information, Jann!

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Luisa February 13, 2013 at 1:18 pm

What is the secret to the crust? I mean, what part of the recipe/instructions is responsible for creating the wonderful crust I see in the pictures? Our bread (following this same recipe) has not turned out nice and crusty like that in all of our tries.

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Emily February 14, 2013 at 10:01 pm

Hi, Luisa- Do you bake it in a heavy lidded pot? The pot traps the steam from the dough, resulting in a nice, crisp crust.

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Luisa February 14, 2013 at 10:21 pm

Thanks for the reply! Yes, we got a Lodge Logic Dutch oven (non-enamel) and follow all the instructions. The bread tastes great—but seeing the great crust on the pictures here make our attempts look like ‘duds’ by comparison. We’ll keep on trying!

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Brooke February 12, 2013 at 12:54 pm

I was just about to buy one of the lodge Dutch ovens and would prefer to get one of pretty glazed ones but in the info it states that the lid handle is only oven save to 400 degrees. Has this been a problem for anyone?

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Emily February 12, 2013 at 4:12 pm

Hi, Brooke – I cover my Lodge handle with foil just to be safe. You can also buy replacement knobs that look much better: http://www.frugallivingnw.com/online-deals/dutch-oven-replacement-knobs/

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Nichole February 10, 2013 at 7:49 pm

Hello :) I’ve made this bread a few times and love adding things to it. I haven’t quite figured out cinnamon raisin yet. I was wondering what other bread add ins have been done.

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Nancy March 13, 2013 at 12:07 pm

I have added fresh grated parmesan cheese and dried dill and it was delicious!

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Kristen March 15, 2013 at 10:59 am

I make a version of this bread that has slightly different ingredient amounts, but should be close enough that the add-ins would still work out fine. Here’s our favorites so far:
Feta and fresh rosemary
Blue Cheese and Caramelized Onion
Cinnamon Raison (need to add a little sugar)

I’m also planning to try a cheddar jalapeno at some point. And after reading Nancy’s suggestion, will also be trying the parmesan dill. :)

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Robin February 9, 2013 at 7:10 pm

I used my soup pot, and right now, its taking all I’ve got to wait for it to cool to enjoy :)

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Julie February 8, 2013 at 6:57 pm

Could you use a stoneware baking bowl with a lid to make this bread? Looks Delish! I’m excited to try it.

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Emily February 8, 2013 at 10:35 pm

Hi Julie! I am almost positive people have left comments reporting success using covered stoneware dishes. I would just double check that it is rated for such high heat.

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Laurie March 6, 2013 at 3:57 pm

I absolutely love this recipe! I found a used clay cooking pot with a lid at a thrift shop. Pampered Chef has a no knead recipe on their website that explains how to use a clay pot. However the recipe on this site is so much easier to make so use this one!

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Lisa February 8, 2013 at 10:28 am

I have a smaller Le Creuset – is it possible to halve the recipe to make a smaller loaf? I feel like sometimes when I bake, halving or doubling doesn’t work well. Thoughts? Thanks!

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Laura, SW Pdx February 8, 2013 at 10:47 am

I did half a few days ago and it turned out fine. Lid on apx 30 and then off last 10 or so. I only wished I had a smaller Le Creuset so it would have been fuller – less flat. So, that is now on my shopping list!

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Lyninnm February 9, 2013 at 8:39 pm

Hi, Laura – Wanted to let you know that I make half the recipe like this: I put a cake pan inside my Dutch oven, cover it and preheat it. Then I plop the dough into the ungreased cake pan which is in the Dutch oven and bake. It comes out with nice sides and a high, round top. My cake pan is a “real” cake pan,
2-1/2 inches high and 7 inches in diameter. (David Lebovitz did a whole riff on “real” cake pans!) The Dutch oven is 6 inches high and 10 inches in diameter. I hope this helps you – it sure helped me – too bad it took me forever to think of it.

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Kristina February 7, 2013 at 5:00 pm

I have been wanting to learn to make my own bread for awhile and finally convinced myself to spend the $80 on a dutch oven to try out this recipe :) I picked up some flour and yeast on the way home and was finally going to give it a try.

Well I realized when I got home I picked up Bob Redmills “Whole Wheat Pastry Flour” instead of bread flour. I have never used pastry flour before, in fact I have never even heard of it. Do you know if this will work with pastry flour?

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WVBonBonQueen February 4, 2013 at 12:00 pm

I tried this recipe, it is wonderful!!! My hubby loves it and it stays fresh a long time, longer than my usual homemade bread does.
It is great toasted, or just with butter.
I love the crust, it is exactly what I like in bread, a bit tough but very tasty and lots of crunch.
I have tried “sour dough” bread before, this one is the easiest of all.
Just had to tell you how much we like this bread and hope to see lots of different recipes that I will use here as I go thru the site and glean info from it. Thanks for the recipe!!!

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Jacqueline Grimes February 3, 2013 at 9:06 am

I have used your recipes a couple of times and have loved it. I recently prepared it using a levain or wild yeast. LOVE IT!

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paula February 3, 2013 at 8:33 am

Hi!

I have my dough rising right now. I just had a question. I had to use a lot more than 2 2/3 c water to hydrate the 6 cups of flour. Comparing photos of my dough and the pictures, I have double the amount. I followed the recipe (for whole wheat molasses). So I used the written amount of yeast and salt. Is this alright? Did anyone had problems hydrating 6c of flour with the written amount of water for recipe?

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Emily February 3, 2013 at 10:11 pm

Hi, Paula! This dough is slightly different every time I mix it together. The heat and humidity of your home, the flour you use, and the way you measure your ingredients can all affect the moisture level of the dough. Simply add water as needed to create a wet, but manageable dough. See the FAQ’s for more. Hope that helps!

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Michelle March 5, 2013 at 9:21 am

I use about an extra 2/3cup water every time I make this (4th time today)

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Matt B February 3, 2013 at 6:58 am

So I got a new glazed Dutch oven and the loaf stuck to it like a kid to his mother in a barber shop. I didn’t see anything about greasing the Dutch oven. Help?

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Chris February 3, 2013 at 10:33 am

Did you preheat the Dutch oven along with your oven? The pot is so hot that it sears the bottom of the bread when you dump it in. I have made about a dozen loaves and have never once had it stick. Try the parchment paper method.

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Matt B February 3, 2013 at 9:12 pm

I pre-heated it with the oven, starting cold then to 425. Maybe I should let it heat up uncovered?

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Amy K February 17, 2013 at 8:41 am

I crinkle up a piece of aluminum foil, uncrinkle, put in bottom of dutch oven, rise my loaf on parchment drop the whole thing in the pan, i don’t flip it or anything tricky, bake it and it turns out perfect every time!

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Emily February 3, 2013 at 10:08 pm

Hi, Matt B! If you have issues with the dough sticking, you can either quickly wipe the hot Dutch oven with some oil before dumping the dough in (I personally do this) or you could use a square of parchment paper between the dough and the bottom of the pot. Either option works great!

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judy February 1, 2013 at 6:01 pm

I just killed a 200 dollar le Creuset. I have made this bread 15 times and it is different every time. This time it was super sticky and I don’t think the pan was preheat ed enough. My bad.

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Julie February 1, 2013 at 6:08 am

I just made this and it turned out wonderful! Looks just like the picture. The only thing I did different was after letting it rise, I flipped it from one piece of parchment to a 2nd piece (floured) and then just lifted the whole thing into the hot pan. That way when it was done, all I had to do was lift the paper out, bread and all, then slide it onto a cooling rack. It’s cooling now and I can’t wait to get into it. BTW…the house smelled sooooo good! Everyone needs to try this one. So easy a caveman could do it. :)

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Carrie January 31, 2013 at 10:19 am

I am going to try this recipe, but I want to use a wheat flour. You mentioned substituting it for 3 cups of the all-purpose flour. Does that mean I should still use 3 cups of bread or all-purpose flour with the 3 cups of wheat flour? I am not an expert baker and have never made bread from scratch.

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Emily January 31, 2013 at 4:05 pm

No problem, Carrie! I need to fix that wording, as that question comes up frequently. If you want to use wheat flour, I’d recommend 3 cups wheat and 3 white. Happy baking! You can totally do this.

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Daisy January 30, 2013 at 1:26 pm

I’ve messed the recipe up somehow! :( After 18 hours, the dough in the bowl looked just like the photo – but when I tried to work it into a ball, it just ran like a blob all over the place. I used white spelt flour, active dry yeast (new jar), sea salt and filtered water. I want to try again – but I don’t know what to do differently next time. Has anyone else run into this problem? Thanks!

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Nathalie January 31, 2013 at 7:25 am

Hey Daisy I have the same problem but I will still pop it one the oven. How did yours turn out ?

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Paula January 31, 2013 at 11:59 am

Spelt flour is very fragile – you can;t overwork it or your dough will just fall flat. Try using all-purpose flour or even freshly ground whole wheat first, and gradually replace some of it with spelt in future loaves, until you are an expert at handling it gently!

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Emily January 31, 2013 at 4:13 pm

Hi, Daisy – Did you try baking it, even though it was tricky to handle? I’m 99% sure it would have still turned out great. If your dough is too wet and, well… blobby, just add 1 T. of flour at a time (see the FAQ’s for more) until it is still wet but easier to handle. Blobs are fine; you just don’t want it so runny that you can’t work with it. Hope you give it another shot!

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Daisy January 31, 2013 at 8:43 pm

After about 24 hours, I poured it in the pot and baked it. Although the finished piece looked pathetic 😉 it had the texture of a nice, dense loaf and good taste (my kids ate every bit that wasn’t stuck to the pot.) I’m glad to learn that the problem was likely my handling of the spelt – I am definitely going to try it again with a hard wheat flour. Thanks, everyone, for your help!!

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Daisy February 4, 2013 at 3:19 pm

So….it must have been the spelt flour b/c I’ve made the recipe three more times now with a hard wheat and it worked wonderfully!! (I can’t believe the difference – the spelt “dough” was like pancake batter when I poured it the pan to bake.) This experience also helped me with a (spelt) sourdough starter that was limping along – it’s doing much better now that I am feeding it bread flour :)

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Paula February 4, 2013 at 3:24 pm

I am glad it’s working with regular flour! My MIL gave me a lot of spelt last summer, and it was a learning experience, I tell you! I tried making baguettes, but they were more like elongated pan cakes until I learned how to use spelt! LOL!

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cher February 12, 2013 at 3:53 pm

When using spelt flour I’ve found that I need about 1/2-1 C extra flour….it is lighter/pound than wheat, so the measurements are off…if you’ve done it with wheat and know what the texture was, do it with spelt adding more flour until you get the same consistancy….It is still a little harder to form into a loaf but, I also think that spelt gives the finished product a lighter texture.

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Ellen January 29, 2013 at 11:45 am

Perfect!

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Harmony January 29, 2013 at 5:04 am

Yes actually I was the 1 who said to turn your oven on 400 degrees for 1 minute then turn it off and turn the oven light on. The oven will then be the perfect temperature for your bread to rise I know that 400 degree seems like a lot but trust me it works.. my house never gets above 68 degrees so I use this trick all of the time! The short time the oven is on 400 degrees is not enough to cook the bread.. good luck with it!

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Pegg January 28, 2013 at 11:11 am

Actually preheating the oven to 400 and then turning it off should do the trick. Just keep the oven closed and the interior light on. I heat my oven to 100 and do the same thing. If I need to repeat it half way through the rise time it’s not a big deal. It works wonders. I would worry about it being at 400 because that is near cooking temp. We only want to stimulate the yeast!

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Skye January 28, 2013 at 10:50 am

My house is cooler than 55. I saw someone state leave oven on 400* for one min. and turn off to rise. I assume the meant one hour but not sure. I don’t think 1 min.will do it. Any other ideas please for bread to rise in a very cool house. Thanks.

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Shelley January 28, 2013 at 9:58 am

I cannot wait to try this out!

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Chris January 27, 2013 at 10:50 am

I finally made this into rolls. I used 1/2 a recipe (3 c. flour). After the initial rise I divided the dough into 12 dinner rolls. Let them rise for 2 hours and then baked them in a large diameter dutch oven (some rolls were slightly touching) at 425 for about 25 minutes, then 5 minutes with the top off. They are just as wonderful as the bread.

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Bethany January 25, 2013 at 6:01 pm

I have a well earned reputation as a bread baking failure. I ruined my reputation with this recipe today. :)

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Lauren January 22, 2013 at 10:13 am

I tried this over the long weekend, and LOVED it! Such a huge loaf, and it was definitely better than anything you can buy in a store.

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Danielle January 21, 2013 at 10:44 am

I LOVE THIS RECIPE!!! I make at least 1 loaf per week. But I have been wanting to go Gluten free for a quick spell – has anyone made this bread using Bob’s Red Mill Gluten Free Flour? If so, how much xanthan gum and/or other additives do you use?
Any help is appreciated – the flour is super expensive, so I don’t want to screw it up too much. =o)

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Clare January 20, 2013 at 6:14 pm

Just wanted to say, THANK YOU!!! I have made 6 loaves so far since Christmas, including white, cranberry/pecan, rye/caraway & whole wheat. Loved all the tips from fellow bakers. All are favorites of family and friends. I now own 2 dutch ovens a 6 qt & 3 qt (a thrift shop find). Have many family & friends buying dutch ovens & making the bread too. This recipe is truly AMAZING.

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Sedef January 20, 2013 at 12:00 pm

Thanks so much for sharing this, I’ve made the bread three times and it was perfect. Today’s batch I split into two and added roasted garlic to one and black olives to the other. I added the flavorings after the first rise and they came out great!

It’s so easy and so yummy, I can’t imagine buying bread ever again.

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Megan January 19, 2013 at 8:50 pm

Thank you so much!! Made this today and my family fell head over heels in love!! So super easy….I even stirred the flour, yeast and water with a baby in one arm! Can’t wait to make another loaf :)

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Lorna January 16, 2013 at 3:15 pm

Have you tried to do this with gluten free flour?

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Donna January 17, 2013 at 4:03 am

No I haven’t…I did try making another loaf with the bread flour again. I mixed it a little more than my first loaf…we’ll see later today. If it doesn’t work I’ll try gluten free, thanks.

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Doinna January 16, 2013 at 6:48 am

My first try at making this bread was not a complete success. The loaf looked beautiful and the taste was great, but the bread was very heavy…what did I do wrong? Are u measuring the bread flour by cup or by weight?

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Emily January 20, 2013 at 8:52 pm

If the bread was dense and gummy, it’s probably a sign that it wasn’t baked quite long enough. I’d try increasing your bake time by at least 5 minutes. Also make sure the dough is wet and the rise time is long enough. And yes, I measure flour by cup. Hope that helps!

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kelly January 14, 2013 at 8:52 pm

This recipe …and your blog excite me! I love a good recipe on the cheap. Can’t wait to try it!

xx Kelly

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harmony January 14, 2013 at 7:39 pm

JEANNE here is what I do because my house is never above 68 degrees all year, I read this somewhere and do it all the time & it works perfectly. Turn your oven on 400 degrees and set the timer for one minute, when the timer goes off turn off the oven and place your bowl in there for the amount of time needed. It works really well and sometimes I leave the oven light on for a little extra warmth! Try it and see if it works for you :)

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Billie January 14, 2013 at 5:28 pm

Jeanne… I’ve used a heating pad on low.

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Jeanne January 14, 2013 at 5:14 pm

I live in Northern Nevada and it is REALLY cold here right now, only 25 during the day today. My house is not that warm. Will this bread take longer that 18 hours to rise because of that, or is there something I can do? I have an electric oven, so no pilot light to “keep it warm”.
Thanks!

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Jann Swanson January 12, 2013 at 11:29 am

I made the bread two days ago and, although I am an experienced bread maker and dough handler, this was the hardest dough I have ever worked with because it was so wet. It was raining which may have been the problem. I worked in a lot more flour but If I hadn’t already decided to use the parchment paper suggestion above for “flipping” reasons I would never have been able to get it off the floured towel and had problems pulling it free from the parts of the towel that covered the top.
Having sufficiently bitched and moaned, the results were sensational. While I have loved the 5-minute artisan bread and will continue to make when I don’t have a lot of lead time, it it doesn’t have a crackling crust like this one nor does it appear to have as long a shelf life.

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Jann Swanson January 12, 2013 at 11:28 am

I made the bread two days ago and, although I am an experienced bread maker and dough handler, this was the hardest dough I have ever worked with because it was so wet. It was raining which may have been the problem. I worked in a lot more flour but If I hadn’t already decided to use the parchment paper suggestion above for “flipping” reasons I would never have been able to get it off the floured towel and had problems pulling it free from the parts of the towle that covered the top.
Having sufficiently bitched and moaned, the results were sensational. While I have loved the 5-minute artisan bread and will continue to make when I don’t have a lot of lead time, it it doesn’t have a crackling crust like this one nor does it appear to have as long a shelf life.

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Stephanie January 12, 2013 at 10:08 am

I am getting ready to make my fourth loaf of this bread for my family! I cannot explain just how happy I am that I found this amazing recipe that is both easy and truly the best bread my family has had in a long time! So satisfying to make myself. Thank you thank you thank you!!

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SuzieQ January 10, 2013 at 6:58 pm

I was going to try the bread bowl idea as well. This is such a great recipe. Made it once with rosemary and another time with Italian seasoning. Tastes really good days later.

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Pegg January 10, 2013 at 5:50 am

Has anybody tried making this into bread bowls? I think it would be awesome as such! If so can you share some pointers? Thanks

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Chris January 9, 2013 at 10:26 am

Has anyone tried making rolls out of this recipe? I was thinking 12 rolls out of half a recipe. I just don’t know how long it would take to bake them.

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Kelly January 9, 2013 at 10:23 am

Oh my gosh. I know you posted this a year ago, but I just found it, and I’ve just received my first ‘real’ dutch oven! (it’s an 8qt, oval one, so excited (>.<) )
So after following your recipe it turned out gorgeous!! I have tried other ones, and for some reason, they did not turn out as good as this one! I used All Purpose flour though, because that is all I had.
Thank you very much for posting this wonderful recipe with the instructive pictures too!

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Dusty January 8, 2013 at 1:09 pm

Hmmmm…. Just set my first batch to rise, but realize now that I may not be able to get to forming stage for 24 hours or so. Anyone know if the dough can sit, risen and ready, for a bit without drying out or getting otherwise funky? Thanks!

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Emily January 8, 2013 at 6:03 pm

Hi, Dusty – As long as your house isn’t super warm, you should be just fine! Others have left comments of success with a first rise of 24-36 hours! Just keep it covered until you’re ready to shape it, and it won’t dry out.

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Sheebs January 7, 2013 at 10:19 am

Wonderfully easy and so good. Made with white flour this time, I think I’ll be trying it with wheat & rye in the near future.
I’ve been making our bread for about 10 years now and these no knead recipes are just the best. You can’t beat the crust!

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Christie January 7, 2013 at 6:43 am

Hi! Thank you for the wonderful recipe! I am baking bread again! My question is this: can the dough be stored in the fridge like artisan bread, and if yes, how long should the proving time be prior to that?
Thanks!

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Susan Locke January 7, 2013 at 2:12 am

I am eating this as I type… amazing and easy!!! Mine sat on the counter for almost 36 hours… didn’t look ready so I just let it hang out, and its sooooooo good! Thank you for this recipe! I also bought my dutch oven for this, too :)

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Gracie January 6, 2013 at 7:58 pm

I just made this bread and we love it. just started my second batch. i like the fact that it is so dense and still chewy. i’m going to spread this recipe to all my friends. and for all the people that claim they can’t make bread, they should give this recipe a try.

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Jen January 6, 2013 at 2:46 pm

Amazing recipe! Simple too!
I made wheat bread from this recipe and it turned out fantastic. :) This will forever be my go to recipe for home made bread!

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Maria Telegdy January 6, 2013 at 5:59 am

Hello,
I just found your blog (webpage) and I like the photo demos of making the no-knead bread. I did use the 12-18 hr. method of rising the dough for the last 4 years, luckily for me, my very first bread I baked this year, I did not had the time to let it rise overnight, so I mixed it and baked it, only after 3-4 hrs of rising, and of course 1 extra hr. before baking, and my bread was the best so far. I will never again go back to 18 hr. rising time. I need to mention I live at an altitude of over 5500ft. in beautiful Colorado and for high altitude baking I use the so called “Hungarian flour” that was especially formulated for high altitude baking. I think all recipes are valuable and the results can be wonderful, only if someone takes the time to change a little bit here and there, if the original recipe doesn’t works. I’m proud to say, I cook since I was 6 years old (baking I took up about 10 years ago, so I’m not afraid to experiment a bit. For me what works is more important than, to follow the recipe to the dot and not having a successful result.
Otherwise, the 3 cup flour no-knead recipe is enough for 2 people in my household for 2 days, so I’m baking every other day, sometimes every day, if I feel like dropping off a loaf to my neighbors.:-)

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Lyninnm January 6, 2013 at 4:18 pm

Hi, Maria! I am at the same altitude, but in New Mexico. I have had fabulous results with this recipe, but am going to try your method this week. Our house is really, really cold at night and the oven light doesn’t provide enough warmth either. It will be fun to try to complete the process during a sunny day. The house is passive solar and is toasty in the daytime. Thanks so much for the tip.

Emily, thank you for your terrific version of this recipe and for keeping this thread going. The comments are extremely helpful and are fun to read!

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Michelle January 6, 2013 at 1:12 am

Hi! I’ve made this recipe a dozen times & love it! I have dough rising right now but for the first time I cut the recipe in half. Does the bake time remain the same?

Thank you!

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Emily January 6, 2013 at 2:32 pm

Hi, Michelle! Glad to hear you’ve had such good success with this recipe.

Bake a half recipe at 425 for 30 min. covered, 5-10 min. uncovered. (check for golden crust and 200-degree internal temp.)

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Kristi Niclas January 5, 2013 at 9:13 am

oooh! i am so excited to try this! has anyone tried a gluten free recipe using this method?? my husband and i try to go that direction as often as we can.
i see that “Alyssa-Queen of Quinoa” has a gluten free recipe that you used?? would you be willing to share? :)

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Sarah January 4, 2013 at 3:38 pm

I have the first batch rising now. The only yeast I could find was traditional yeast. I just added it to the flour, will that increase rising time, and have to be close to the 18 hour mark? I’m hoping to make it tomorrow before I go to work, (there might be some left when I get home) I guess I’ll just watch the dough and see how it rises. I can’t wait. I used to do needed bread and get 4 small loaves but we would have the bread gone in no time. I’m eager to try this and maybe make a loaf every day or so.

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Liz Donahower January 4, 2013 at 11:23 am

Leave the final rise ON the cornmeal covered parchment paper and LEAVE it on the parchment paper while baking in the pot, that way you don’t have to take the chance of burning yourself on the hot pot during the flip.

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Emily January 4, 2013 at 3:26 pm

Yes, this can be an easier, neater option. I’d also recommend slashing the top of the loaf with a sharp knife. The benefit of flipping the dough is that it flips the bottom seam onto the top of the loaf to create the beautiful, cracked top crust. You lose out on that when you just lift and set it into the pot.

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SANDRA January 3, 2013 at 11:07 am

Believe it or not, Big Lots often has Bob’s Red Mill products very cheap! (including Organic!)

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Lynn January 3, 2013 at 3:30 pm

Ty for that info. Did not know that and it is a mile away!

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Max January 1, 2013 at 3:23 pm

I made this and it was brilliant. No issues with rising, even on a cold metal countertop. Took about 12 hours.

I used fresh refrigerated yeast blocks instead of dry powder. I just used half a 50g block (so 25g). Seemed fine.

Also, I only had a glass pot, but I just turned down the heat to 425 instead to compensate.

It was SO much bigger than I expected (not a baker). I’d love to do it half the size. Is it better to halve the recipe, or cut off smaller chunks of the big dough?

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Max January 26, 2013 at 12:46 pm

400, not 425

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Emily January 26, 2013 at 4:27 pm

Hi, Max! I would just halve the recipe if you are looking for a smaller loaf. Those are close to the original amounts anyway. Bake for 30 minutes covered, 10 uncovered.

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Marianne December 31, 2012 at 12:16 pm

Where do you buy your groceries that you find Bob’s mill flour for less than 75 cents for six cups?

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Emily December 31, 2012 at 2:23 pm

I stockpile Bob’s flour whenever I can get 5 lb. bags (16.5 cups) for $2. So, about .12/cup of flour (6 cups = about 72 cents). I’m not sure how much Bob’s unbleached flour is in Winco’s bulk section?

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Jann Swanson December 31, 2012 at 9:10 am

I have been baking from the 5-minute cookbook for about 9 months to rave reviews so am anxious to try this one. I know the recipe I am using requires a non-stick loaf pan which is then heavily oiled. Is the cured cast iron so impervious to sticking that no oil is needed? I have never found mine to be quite that good.

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Emily December 31, 2012 at 2:30 pm

Hi, Jann! If you are nervous about the dough sticking, feel free to add a small amount of oil to the hot pot. Just rub it around quickly with a paper towel before flipping the bread in. I have rarely had issues with sticking, but if my dough is really wet, sometimes I use oil in the pot just in case.

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Jann Swanson December 31, 2012 at 4:03 pm

Thanks – am anxious to try (as soon as the current 5-minute Artisanal loaf is eaten.)

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Charmante January 11, 2013 at 11:13 am

I find that if I don’t heat the Dutch oven (cast iron with no enamel) a full 30 minutes before throwing the dough from the above recipe in, then I have problems with sticking. But if I heat it correctly, the bread easily flips out without any greasing.

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Alyssa | Queen of Quinoa December 31, 2012 at 7:58 am

I use this same method for my gluten-free breads and it works beautifully every single time. Crusty on the outside, soft and pillowy on the inside. Your bread looks sensational!

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Rita December 31, 2012 at 8:17 am

What recipe do you use for the gluten free? Quite a few questions regarding this………….. Thanks!

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Rachel January 15, 2013 at 4:54 pm

I would also like any info on using this method with GF bread

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Emily January 15, 2013 at 9:17 pm

I haven’t personally tried it, but here’s a GF recipe using this baking method: http://glutenfreegirl.com/i-am-stubborn-i-dont-give-up/

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Rita January 16, 2013 at 7:38 am

Thank you Emily! I will try this!

Jennifer December 31, 2012 at 5:26 am

I found in the FAQs that some readers have tried some additions (cinnamon and raisins for instance), but it doesn’t say when to add them. Do you just add them when you first mix the dough? Thanks!

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Emily December 31, 2012 at 2:45 pm

Jennifer, here are two previous comments to answer your question. Hope that helps!

From Gaille: I always add to the dry ingredients before adding the water to make the dough. Comes out perfect!

From Heather: I made this recipe, but I added two bunches of rosemary and 1 1/2 heads of garlic in with the flour and yeast. I didn’t pre-roast the garlic and the recipe turned out amazing.

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Hosanna December 30, 2012 at 6:43 pm

I received my first dutch oven for Christmas and have had this recipe of yours bookmarked for a long time. It’s the first thing I made in it and it came out PERFECTLY! MY husband raved and raved and raved about my first dutch oven loaf of bread and I plan on experimenting with different flavors and sizes of bread using this recipe this upcoming week. Thanks for sharing!

-newly minted, happy bread baker

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Fatima December 30, 2012 at 12:57 pm

This is my 2nd time doing this bread and I love it. It is so easy . Thanks.

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Ana Rpo December 30, 2012 at 11:54 am

Just finished patting myself on the back after baking my second loaf in 48 hours! My father is the bread baker in the family and with the family in town for the holidays, well, we definitely had some bonding to do. I will be experimenting with different flavors soon. I followed the recipe exactly as stated. I used Fleischman’s Active Dry Yeast, NOT the Highly Active Yeast they make. I guess Ill be giving my Papi a run for his money :)

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Laurie December 29, 2012 at 5:36 pm

Here is a website that has a comparison of yeast. RapidRise and instant yeast are the same thing. The bags of yeast that I get at Sam’s Club are labeled “instant”. I think both would work. You should open the packets and use just a 1/2 teaspoon. If you can find a jar, it’s much easier to use. Keep it in the freezer and it will last forever!http://www.breadworld.com/rr_vs_ady.aspx

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Laurie December 29, 2012 at 5:35 pm

Here is a website that has a comparison of yeast. RapidRise and instant yeast are the same thing. The bags of yeast that I get at Sam’s Club are labeled “instant”. I think both would work. You should open the packets and use just a 1/2 teaspoon. If you can find a jar, it’s much easier to use. Keep it in the freezer and it will last forever!

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Dara December 29, 2012 at 2:21 pm

I’m no bread baker, that’s for sure, so when I saw this recipe it sounded like something even I could do. The first batch came out great, but like someone else said, it was REALLY sticky! The second batch was pretty much the same except it was even wetter and stickier than the first, and didn’t rise as much. It still was a huge hit and had great flavor.
One thing that has me confused is the yeast. The only thing available around here in my rural Kansas town is Fleischmann’s RapidRise Highly active Yeast packets, 1/4 oz in each. Now, on the back it says: “1 envelope dry yeast (1/4 oz) = 2-1/4 teaspoons = 1 cake fresh yeast (0.6 oz)” To me, that is saying that this packet contains 2 – 1/4 teaspoons, or 1/2 tsp, of yeast. But, it is clearly more than 1/2 teaspoon in the packet. So, because I was confused, I have been using a whole packet. Am I assuming wrong? Should I be using the 1/2 teaspoon instead and just seal up the rest in a baggie?

Thanks for taking the time to post this and even more, answer all of our questions :)

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Katy December 30, 2012 at 3:10 pm

A packet of yeast contains 2 and a 1/4 teaspoons. A lot of recipes call for a packet of yeast but if one calls for less, than you will need to measure out the amount you need and save the rest.

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Jennifer December 29, 2012 at 10:27 am

Thanks so much for this recipe. I went out and bought a dutch oven just so I could make this bread. It is just done baking- it looks beautiful and the house smells amazing. Can’t wait to take it for our friends’ dinner party tonight and try it!!

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Jennifer December 30, 2012 at 5:17 pm

The bread was fantastic! I already made another loaf for us to have here at home and have dough on the counter for another loaf I will bake tomorrow to take to a New Year’s Eve party. Thank you!

Can’t wait to try some other variations!

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claraboo December 28, 2012 at 12:14 pm

Do you have any suggestions on how to make a “flavored” bread using this method? I would love to make the garlic bread I’ve bought at Fred Meyer that has the full-sized cloves of garlic in it. I’ve never made bread before but this method looks like something I could handle!

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Emily December 28, 2012 at 5:47 pm

Hi, Claraboo – I love that kind of garlic bread! And yes, lots of readers have tried different add-ins, from sweet to savory. Check out the comments or FAQ’s for more details! If you want to roast the garlic first, here are the directions for that: http://www.frugallivingnw.com/frugal-homemaking/how-to-roast-garlic-3-easy-steps/

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Rachael January 29, 2013 at 1:55 pm

Try the website Simply So Good. She posted this recipe a while ago and has offerred about 30 different flavor pairings she has made at the bottom of the post.
http://www.simplysogood.com/2010/03/crusty-bread.html

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Eric Bostrom December 27, 2012 at 7:49 pm

Thank you so much this bread was amazing, we all loved it!

Cooked my first batch this afternoon and I already have a second batch rising.

To all others, heed the 70f warning, our house dips to 60f at night and only ever gets to 68f max… Had to leave first batch in furnace room to get it to rise. Took 24hrs.

Second batch is rising in the oven with the oven light turn on for warmth.

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Ann December 27, 2012 at 7:20 pm

Have you tried it with rye flour?

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Emily December 28, 2012 at 8:56 am

Hi, Ann! I haven’t personally used rye flour for this bread, but someone else left a comment that they had tried it with great success. Here’s what they did: use a 1:2 ratio. (1 c. of rye for every 2 c. of regular flour). Optional: add 1 T. caraway seeds

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Angie December 27, 2012 at 10:48 am

I’m sorry for what might sound like a ridiculous question, but I’ve never baked before. Does t = teaspoon or tablespoon in your recipe?

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Emily December 27, 2012 at 10:55 am

Good question, Angie!

t = teaspoon
T = Tablespoon

This recipe is a great place to start. Let us know how your bread turns out!

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Susan December 27, 2012 at 8:13 am

I have just made batch #2 with this awesome recipe! Instead of a Dutch oven, I used two standard loaf pans, buttered. I let the dough raise in the loaf pans (for Step 3) and baked for 25 minutes, uncovered. Perfection! The loaves will be a bit flat on top, not rounded like regular kneaded bread, but the taste and texture are amazing!

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Kristina S December 25, 2012 at 1:16 pm

I asked for a dutch oven for Christmas and made this bread for the first other day. AMAZING! The only problem was that it started drying out before we could eat it all. If I split the loaf could half be frozen to bake later?

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Emily December 26, 2012 at 7:58 pm

It would probably just be easier to cut the recipe in half if you have a hard time eating it before it starts to dry out (Cut all ingredients in half and bake at 425 for 30 min. covered, 8-10 uncovered). The bread is generally soft on days 1-3. After that it starts to dry out. If you have leftovers, it works great as French toast, toast, grilled cheese sandwiches, breadcrumbs, croutons, etc.

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Laurie December 23, 2012 at 5:33 pm

My family was extremely pleased when I finally gave the ok to try the bread. There wasn’t much left for dinner! I borrowed a neighbor’s Lodge pot and now I really need to get one of my own since this is my new favorite bread. If you buy the large bags of yeast at a wholesale club, they will forever (at least 18 months past the use by date!) if you keep it in the freezer. Sometimes I get lucky and find bread flour at Sam’s Club at a good price. Thank you!

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Colleen December 23, 2012 at 8:36 am

I am so glad that I found your recipe. I love to bake bread on the weekends for my family and experiment with different recipes. This is the easiest bread I have ever made. I used a pampered chef pot to bake the bread…it is perfect. My mother owns several dutch ovens and she bakes bread all the time the conventional way. I can’t wait to share this with her. Thank you.

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Eddie December 22, 2012 at 2:30 pm

Took it out of the oven about and hour ago. Came out wonderful. Looks exactly like the loaves above. Has a great crust and nice airy inside. So easy — will make many more. Thanks

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Leslie December 21, 2012 at 2:57 pm

This is a great recipe for crusty Artisan bread. I have tried many bread recipes & it always comes out tasteless! I omitted the plate and just added a little more flour & turned it several times on the parchment paper. I then flopped it into my ungreased Dutch oven. I will be making this again with garlic, onions, rosemary, & black pepper seasoning. Thank you!

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Lynn December 20, 2012 at 10:36 am

Try reading all the comments before asking questions! I read thru them all so that I could make sure I wasn’t repeating myself. Emily has done an amazing job answering them! Also you can check to have the comments come to your email so that you can read the suggestions and comments for new ideas!

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Jolindy December 18, 2012 at 1:47 pm

Hi Emily – I use almond-flour (am gluten-intolerant, and am experimenting with flour options). Can I substitute almond or even potato flour with the ordinary flour used in this recipe?

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jude December 17, 2012 at 10:17 am

My second loaf and I did it w half wheat flour. Amazing! I am wondering if I can form small rolls and cook them the same way in the dutch oven or will handling the dough ruin it.

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Harmony December 16, 2012 at 8:54 pm

I’m making this bread now, my uncle sent me almost the same recipe but its just half the recipe and the temp is 450 for 30 mins & 10 mins w/lid off, I let it rise 21 hours, it didn’t seem to rise like I expected but it bubbled and it double from original size. I only have a 5 quart oval Dutch oven. Has anyone used an oval one before? Also mine didn’t really shape into a ball but spread out on the parchment a little but it’s in the oven now so we shall see! I’m so excited to taste it and I only hope it looks half as gorgeous as yours :) next time ill double the recipe

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Leila January 11, 2013 at 12:39 pm

I actually think an oval one would make it more sandwich friendly than round. Good luck!

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Cindy December 16, 2012 at 8:17 pm

Dumb question I know but, do I need to sift the flour? I’m asking for a Dutch oven for Christmas. :0). Looking forward to trying this.

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Emily December 31, 2012 at 2:33 pm

Hi, Cindy! No need to sift the flour!

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Rebekah December 16, 2012 at 7:10 pm

How many servings does this make? I’m thinking of making individual loaves (somehow!) for bread bowls.

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Emily December 16, 2012 at 8:20 pm

Hi, Rebekah! This recipe will give you a large 2.5 pound loaf. I would say 24-30 half slices (12-15 large slices) of bread? Trying bread bowls is next on my list, too!

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Jamie December 15, 2012 at 9:52 am

What would happen if i use self rising flour? That is all i have right now.

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Deb December 14, 2012 at 9:23 am

We keep our home very cool (62-65) will the dough rise okay?

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Leila December 13, 2012 at 5:27 pm

I came across this post on Pinterest. My 4 year old and I assembled the ingredients this evening. My dough wasn’t wet though- very sticky but not wet. I added about 1/4 cup more water, is that a bad thing? Also, I noticed there isn’t any fat in the bread, but all my other recipes include EVOO or butter (oh! and sugar!)- what gives? And finally, I just want to be sure- the recipe you posted is your double recipe right? There was so much of it, I had to switch to a bigger mixing bowl midway. I am a little worried I won’t be able to bake it all in my dutch oven, can I cut it to make two loaves? Thanks so much!

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Emily December 13, 2012 at 7:22 pm

Hi, Leila! Glad you are trying this recipe.

The dough will turn out a bit differently for everyone depending on the temperature and/or humidity in your home. How you measure ingredients can also make a difference. Sometimes I need to add extra water, sometimes I don’t. Your wet dough should be just fine! If it is too wet to handle after that initial 12-18 hour rise, just add a little flour, 1 Tablespoon at a time, until you can quickly form it into a rough ball with your hands.

There’s no fat in this recipe. Adding butter or oil makes a bread softer/more tender. This bread has a soft, chewy interior but it dries out faster than your typical sandwich bread or rolls.

No sugar either. I have added molasses or honey with great results. I know others have added a little sugar for bigger air holes in their bread. I like it just fine without (traditional baguette/rustic bread: just flour, water, yeast, and salt).

And finally, this does make a large loaf. A 5-7 quart Dutch oven works great. If yours is smaller, you could split it into two loaves when you shape the dough for the second rise. You can bake them at the same time if you have two pots.

Hope that helps!

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Leila December 14, 2012 at 5:35 am

Thank you so much!

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Leila December 14, 2012 at 10:07 am

Eeek! It worked!! Its so pretty!! Thanks again!

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Leila December 14, 2012 at 1:34 pm

And we tasted it! Awesome. I think you are my new favorite person.

Lisa December 11, 2012 at 11:16 am

Pretty sure THIS is one of my biggest accomplishments in life…being able to make my own bread :) Thank you so much for sharing.

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BSN December 10, 2012 at 1:41 pm

Found this on pinterest and made it today! AMAZZZZING!! It’s SOOO beautiful and tastes great! Thanks so much for sharing!

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Gina December 10, 2012 at 8:54 am

When do I add cheese and herbs?? I can hardly wait to make this bread!!

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vonda fry December 8, 2012 at 1:59 pm

has anyone had success with gluten free flour?

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Annette December 6, 2012 at 8:37 pm

This to a lot longer on the initial rise, but it was beautiful and tasted good too!

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jude December 7, 2012 at 6:06 pm

I am totally miffed by this recipe. i will never bake any other bread, ever! Coolest thing ever and i have been cooking professionally for 30 yrs.

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jude December 6, 2012 at 6:13 pm

I didn’t pay attention to the time given for the dough to sit. Can I go over the 12 to 18 hours?

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Emily December 6, 2012 at 7:33 pm

Hi, Jude – Yes, you can go over 18 hours and it shouldn’t be a problem, especially if your house is cooler. The dough is very forgiving. Someone left a comment pushing 24 hours and said the bread still turned out great. It might impact the flavor a bit. Let us know!

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jude December 7, 2012 at 4:56 am

Thanks!

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Chris Sheely December 6, 2012 at 12:06 pm

My house is really chilly-my kitchen rarely gets over 65. Would this affect the rising part? Let it rise longer? Sometimes it’s 60 at night. Would that be too cold for this bread to rise properly?

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Emily December 6, 2012 at 1:36 pm

Hi, Chris –
You should be fine! Just don’t get stuck on times too much. Pay attention to the signs that it has risen enough. You will probably be at the higher end of the rise time, 18+ hours. Let us know how it turns out!

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Jana December 4, 2012 at 9:33 pm

Can you share what changes you had to make when you doubled the recipe? Thanks!

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Emily December 4, 2012 at 10:46 pm

I just doubled the ingredients, decreased the baking temp, and increased the baking time. Check out Jim Lahey’s book, My Bread, for the original recipe (it’s all over the web, as well).

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JUNE LEE December 4, 2012 at 1:54 pm

can this be made without any salt or less salt?

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Emily December 4, 2012 at 2:32 pm

Sure! Check out the FAQ’s for some salt alternatives. Some have omitted it altogether and added herbs for flavor instead. Up to you!

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Lisa December 1, 2012 at 5:52 pm

I just made this bread (the wheat and molasses version) and it came out sooooo good. I did a different no knead recipe a few days ago that wasn’t as good. This loaf was so good-looking and delicious! I had been making loaf bread before having my 2nd child in Jan this year, and am finally getting back into it. Excited to experiment with smaller loaves and flavors. Thank you!

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Stacie @ No Idle Bread December 1, 2012 at 3:57 pm

This bread was easy to make. . .even in the midst of 4 children running around, a one hour errand that turned into 2, dogs barking, telephone ringing. . .you get the idea! What thrills me is that it is no fuss AND I don’t have to worry about keeping the dough warmer than room-temp. Now, I’m just waiting on it to cool so I can have that first slice! Thanks!

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Tary December 1, 2012 at 12:00 pm

It may be just a tad hyperbole to say this bread is life-altering….in a good way! I have to express my gratitude for sharing this wonderful recipe on your blog. I’ve tried making no-knead bread in the past and failed miserably those 3 times. Your picture of the risen, bubbly, darkened dough was invaluable.

But I do have one confession to make. I added one tbsp of sugar, and increased the years to 1 tsp (just because that’s what was left in the package!). The bread tastes just like my favorite bread from a local bakery. I feel like I just learned the best secret around!

So thanks again to you, and thanks to Pinterest for helping me find you!

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Kiwe December 1, 2012 at 6:19 am

Have you had any experience making this with Bob Red mills gluten free flour?? Wondering if I need to alter the recipe in any way!

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Emily December 1, 2012 at 9:38 am

Hi, Kiwe! I have looked and heard from a few people who have tried GF variations/flours. So far, no one has been thrilled with the results. I would love to hear if anyone has had success making this GF! Sorry I’m not much help in this department. Maybe I need to start experimenting? Let us know if the Bob’s works for you!

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Em December 1, 2012 at 6:01 am

Thanks a lot for your reply, Emily. I live in France so I’ll try to find the equivalent to your yeast. I can’t wait to try it out!

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Lyninnm November 30, 2012 at 5:19 pm

Emily, this bread is fabulous! There is something inherently wrong with the bread here and we have not had sandwiches since 1996, and I am not kidding you. It is either squishy wet or all dried out and hard. It also seems to have no salt. (Salt police, it’s too late for us, we’re fine, thank you very much). I have had grilled cheese and DH has had hot turkey sandwiches each day since I made this on Monday. See my comment to Zahra above. Also, I wiped my Dutch oven out with olive oil and it imparted a wonderful, subtle flavor. I will be making a half recipe twice a week and trying lots of combinations. Thank you, thank you, thank you!

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Joanie November 30, 2012 at 4:32 pm

I made this about a month ago and couldn’t believe the big beautiful delicious loaf it made with really no work! I’ve been making bread from scratch for 35 years and it involves much work- needing, making sure the temp is just right so you don’t kill the yeast etc. This bread reminds me of the bread we had in France-yummy! Thanks so much for sharing your recipe. I have another batch stirred up to bring to my sister’s cousin reunion tomorrow and am excited to have them taste it with her soup. :)

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Amy Baijens November 30, 2012 at 4:08 am

Thanks for sharing this recipe, I’m definately going to try this!

I was just wondering; are the degrees in this recipe fahrenheit or celcius? My oven (I live in the Netherlands) displays the temperatures in celcius, but I have no idea if it’s the same for US ovens, and I don’t want to end up with a blackened or underdone loaf :p

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Gaille November 30, 2012 at 9:59 am

U.S. uses Farenheit as heat measurement…. try googling (or bing’ing) it (ie. farenheit conversion to celcius) to get your info.

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Gaille November 30, 2012 at 12:07 am

Does anyone have experience making small “boules” out of this recipe/method? I’m wanting some to hollow out and serve clam chowder in. Would I just cut the sticky dough into pieces, roll them in flour, then let raise as usual, and space a bit apart in parchment-lined dutch oven ? I’m thinking a ½ recipe should be perfect amount to make 4 boules. Hopefull they wouldn’t end up attached to each other, like sweet yeast rolls & need to tear apart….

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mercedes December 4, 2012 at 7:15 am

This recipe makes wonderful boules! I bake them separately in small 1 quart lidded pots. The small pot gives them the right size for to serve soup in them.

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April November 29, 2012 at 8:09 pm

I have a 5 quart one but it’s not cast iron.

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April November 29, 2012 at 8:01 pm

can I cut this recipe in half? My dutch oven is only 3
1/2 quarts.

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Gaille November 29, 2012 at 11:54 pm

Yes, ½ recipe works just fine. I only do ½ on purpose, as there’s only 2 of us to eat the bread & don’t want it to spoil – we usually eat up the smaller loaf in 4 days. If not, I put in ziploc in fridge. By the way, I use my 6 qt. dutch oven for the ½ recipe – doesn’t affect the outcome at all :-) Also, makes sense to do just ½ recipe when I’m experimenting w/ addition of “extra” (herbs, cheese, nuts, different flour, etc.) Have fun & enjoy!

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Amber Wardell November 29, 2012 at 3:57 pm

can’t wait to try this!

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Mandy November 29, 2012 at 3:09 pm

Do I need to spray the dutch oven with pam to prevent the bread from sticking?

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Gaille November 29, 2012 at 5:15 pm

I just keep the same piece of parchment paper under it that dough rises on for those last 2 hrs. This also makes it so easy to pull the loaf out of pot after baking – just hold onto the corners & pull out of blasting hot pot!

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Lyninnm November 30, 2012 at 5:26 pm

Mandy, I didn’t use parchment paper, but I wiped the Dutch oven out really well with olive oil and the bread came out great. The oven temp is high enough so that the loaf just popped right out. Good Luck, This is really easy once you get going!

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Carole November 29, 2012 at 8:08 am

I have my first batch of no-knead bread rising on the counter. When I heard about this I found this website, the original Mark Bittman article and follow up and the Rose Berenbaum website where it was discussed. Mark Bittman said to use 430 grams of flour and Rose Berenbaum said to use 468 grams of flour so I got out my kitchen scale. To my surprise, my 3 cups of flour weighed about 360 grams! So I might not be measuring it the same way they do. If your dough is really wet you might try weighing your flour to see if it is about what Mark Bittman recommends.

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Liza November 28, 2012 at 6:48 pm

Hi!
I in high school (but an experienced baker- I plan to open my own someday) and made this for a school project. It was so easy I actually thought I was doing something wrong as I have never made yeast bread before, but it seems this bread is pretty foolproof. It turned out great despite the longer rise time it had while I was at school/ afternoon activities and I am waiting for it to cool so I can try it! It smells delicious!!! I was wondering if you think it would work to bake in muffin tins as dinner rolls? I know it would eliminate the lid option so maybe make it softer? Just wondering what you thought! thanks for the great recipe!

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HeyCupcake December 19, 2012 at 9:26 pm

This deserves a reply IMO

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Kate December 19, 2012 at 9:45 pm

Emily might have just missed it. There are over 600 comments on this post. I’m sure she’ll reply when she gets the chance.

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Crystal November 28, 2012 at 10:24 am

hey when you say subsitute wheat flour for 3 cups of the other do you mean in place of. Like 3 wheat and 3 white or just 3 whole wheat for the entire loaf. Cuz everytime I use whole wheat flour in a white recipe it is way off.

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Emily November 28, 2012 at 11:35 am

Hi, Crystal! You would substitute 3 cups of whole wheat flour for 3 cups of white flour, keeping a total of 6 cups of flour (3 wheat, 3 white). You may need to add a bit more water, depending on your altitude, humidity, and/or house temp. Hope that helps!

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Crystal November 28, 2012 at 11:54 am

Thanks so much can’t wait!

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Em November 28, 2012 at 6:04 am

Hi everyone,
I’ve never made my own bread and I’m tempted by this recipe! Could anyone help me out with the active-dry yeast, please? What does it look like? some sort of powder? Do you just mix it as is to the flour, or do you have to “prepare” it some way (I read somewhere you have to mix it with warm water first…)
Does liquid yeast work as well for this recipe?
Sorry for these silly questions, but I’d like to do things well! :)
Thanks a lot for your help!

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Emily November 28, 2012 at 11:43 am

Hi, Em! Don’t worry, these are great questions. Making bread can be intimidating, especially if you are new to the game. This recipe is a good place to start.

Lahey’s original recipe calls for instant or other active dry yeast. You can buy this in packets in the baking section. I buy my yeast at Costco for the best price, but it’s a lot of yeast. Dry yeast looks like tiny tan-colored granules, slightly larger than salt or sugar.

Just follow the recipe, mixing the yeast in with the flour and salt, then adding the water. Because of the long, slow rise, you do not need to proof (mix it with warm water and often sugar) it first. I’ve never tried liquid yeast. I’d stick with dry yeast, then once you are comfortable with the steps, experiment away!

Go for it! I can’t wait to hear how it turns out.

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Gaille November 27, 2012 at 9:18 pm

No, have never tried using a true sourdough starter. But if made according to directions, it ends up w/ a bit of sour taste anyway.

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Beth November 27, 2012 at 7:58 pm

Has anybody tried a sourdough version of this?

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Gaille November 27, 2012 at 9:19 pm

No, have never tried using a true sourdough starter. But if made according to directions, it ends up w/ a bit of sour taste anyway.

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Laura, SW Pdx November 27, 2012 at 6:26 pm

I’m so excited! I made the bread and it turned out perfectly! It’s gorgeous! Thank you. Now I have something homemade to impress company! What else do you have for us Emily? I would love to try another recipe that is as successful as this one! A real winner. Thank you!

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Nicole November 27, 2012 at 8:15 am

I have a stainless steel pot that would be perfect to use but wondered if anyone experience sticking of the bread after baking in anything other than a dutch oven. Should I grease it before baking or would it be ok to just bake it as directed?

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Morgan November 27, 2012 at 8:44 am

Hi Nicole,
I use a stainless steel casserole pot with lid – I bought it especially as it’s hard to find dutch ovens in the UK! It’s been an odd experience. The first 2 or 3 times I made the bread it popped out perfectly, however from then on the bread started sticking and I’d have to spend ages digging it out of the pot, leaving most of the sides and bottom behind. Now I do the second rise on a sheet of parchment and lift the parchment and dough straight into the pot then cook it with the parchment in there. It pops straight out now with no problem at all.

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Samantha November 26, 2012 at 6:02 pm

This was probably the best, tastiest and most beautiful loaf of bread I’ve ever made. It may take a long time to rise, but it was so easy to make and was well worth the wait! Thank you!

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Zahra November 24, 2012 at 1:42 pm

By the way, I did not use a towel. After letting the dough sit in a bowl for 18 hours, I just floured a plate and put the dough in it, let it rise for another 2 hours (covered it with a regular towel). when it was time for baking I put the dutch oven on the plate and flipped the plate so the dough got transferred to the pot. no mess and no extra flour required.

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Jennifer November 29, 2012 at 9:16 am

How long and at what temp do you bake it?

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Ellen November 29, 2012 at 10:50 pm

Zahra, I made this Monday your way. No mess. Thank you so much. I really think that whole step can be omitted.

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Lyninnm November 30, 2012 at 4:58 pm

Zahra, I also skipped the towel and flour part. Thank you, I was considering it, but your post gave me the confidence to go ahead. The bread was outstanding and I am going to try multi grain next. BTW, I am at altitude and baked at the temp called for, but used convection. It came great. The dough wasn’t hard to handle at all and I measured very carefully. Maybe because its so dry here in NM? Also, I made it Monday, kept it in the Dutch oven, and it’s still fine today. Thanks again!

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Zahra November 24, 2012 at 1:36 pm

*****
I love baking and I found this recipe on pinterest. I have to say that this is by far one of the best breads I have ever made. Next time I am going to add some rosemary and olive oil and see if I can make a rosemary bread. I love love love the crust as well as the chewiness of the bread itself. this is a keeper. Thanks for sharing.

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Lynn November 24, 2012 at 1:42 pm

I use rosemary and sunflower seeds. Gives a hearty taste to the bread. I made this for Thanksgiving, and made cranberry butter to go on it. Way good! Also try tomato paste (3-4 T), parmesan cheese and basil. Makes an awesome grilled cheese and the tomato soup is already in the bread. Really good with all kinds of herbs. Pasta sprinkle works good, too.

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Christie {Pepper Lynn} November 23, 2012 at 9:42 pm

Hi Emily! First of all, this bread looks delicious. :) Can you help me understand what the advantage is of using the dutch oven instead of a baking stone? I’ve been using the Artisan in Five method for a few years now (and love it!), so I’m intrigued by your comment that you prefer the Lahey method over that one. Does cooking it in the dutch oven have to do with trapping moisture, perhaps an alternative to baking on a stone and adding hot water to a separate pan? Thanks so much!

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Emily November 24, 2012 at 1:13 pm

Hi, Christie! I prefer this method because it’s less work for a superior loaf of bread.

The Dutch oven acts like an “oven within an oven.” The moisture released from the dough creates steam inside the Dutch oven, giving you that rustic-quality crispy exterior and chewy interior. A baking stone is awesome for many things, but to get similar results with bread you have to spray water on the dough or put that extra pan of water in the oven. More labor intensive and you won’t get the same crust and crumb as with a Dutch oven. Hope that helps!

If you are interested in trying it, December is a great time of year to look for Dutch oven deals!

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Christie {Pepper Lynn} November 26, 2012 at 12:03 am

Thank you for filling the details, Emily. I actually own a dutch oven already, so I think I’ll give this recipe a try soon. Thanks!

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Carla M November 22, 2012 at 9:18 pm

Is this bread only good for munching or would it be good for sandwiches also?

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Kate November 22, 2012 at 9:22 pm

If you cut it thin enough then it would be great for sandwiches.

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Sue November 21, 2012 at 9:45 am

This is on my counter as of this writing. I’ve ALWAYS been afraid of working with yeast but giving this a whirl … it looks so tasty and I love crusty bread! Anxious to taste!

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Micha November 21, 2012 at 8:37 am

I made this for the first time, also my first time ever to bake bread. I changed the recipe to whole wheat flour and substituted one cup for one cup of seeds ( sunflower, pumpkin and flax) I don’t have a Dutch oven so I used a ceramic baker with a lid and it came out fantastic. I will never buy bread again.

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Gaille November 21, 2012 at 12:37 am

Groaning…… am eating way too much of this delicious bread! Because it’s just me & don’t want bread to mold, am making smaller loaf, using 3 cups flour, 1½ cup h2o, ½ tsp yeast & 1 tsp salt, letting it sit for 18-20 hrs. Love, love, L.O.V.E. this bread. Have to make myself wait a week before making more! Keep it in ziploc w/ piece of dry paper towel over the cut edge. Oh, yah, awesome toast!!!

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Julie November 20, 2012 at 1:03 pm

AMAZING! Thank you! My first un-cake-like bread ever turned out great! Made the wheat, it’s really 1/2 wheat since there is still 3c white flour, needed to add more liquid after mixing it. I also let it rise longer, about 22 hours, because it hadn’t risen much at 15 hours then I had to go out! lol It all worked out ok though…came out perfectly.

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Lynette November 18, 2012 at 5:38 pm

I used to make this a lot so I thought I’d throw out a couple of tips that worked for me. One is to use King Arthur bread flour. It gives such a nice texture and elasticity. It costs significantly more but when you break it down it’s still not that much for a loaf of bread and it’s so darn rewarding!
The other thing is for those with no dutch oven or similar pot. I used a cast iron skillet for the bottom and inverted a mixing bowl over it to create the dutch oven-style environment. Worked great!

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Cakeymonster November 21, 2012 at 8:45 am

@Lynette-thanks for the advice. My dough is already rising and I was trying to figure out the best way to cook it without a Dutch oven. I just went thru my whole pot cabinet and found a cast iron skillet but it has no cover. Then I read your comment and problem solved! Happy thanksgiving!

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Don November 17, 2012 at 3:59 pm

Can you freeze these loaves?

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Emily November 18, 2012 at 5:05 pm

Hi, Don! Yes, you can. Wrap well in foil, then a large plastic bag. Reheat in foil in a hot oven.

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Jennika November 17, 2012 at 7:38 am

I used to beak bread with my grandfather growing up, and I remember what an onerous and time-conusuming process it all was. No wonder we only did it twice a year!

I found this recipe about a month ago and have made 5 loaves so far and have three planned for Thanksgiving! The process is so simple, and the results are amazing! I’ve even staret experimenting with new flavors (though we are Huge fans of the plain whole wheat). My favorite so far is lemon (zest), rosemary, and garlic.

Thank you so much for the detailed instruction and for turning me onto what my husband calls his favorite hobby of mine!

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Bruce November 16, 2012 at 8:55 pm

Tried this for the first time. Initial dough ball seemed dry, so I added water by the tablespoon until it felt “sticky.” (It took 2 tbs) Otherwise, I followed the recipe to the letter. The floured dough did not stick to my dutch oven, and the finished loaf rolled out easily.
Loaf had a good hard crust and a chewy center. Just what you would expect in a rustic bread!

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Greg November 15, 2012 at 9:06 pm

To make it look even better, you need to score the dough just before closing the lid of the dutch oven (just don’t burn your hand!)
If you don’t have a rasor blade, take a very sharp knife, tip the blade in water (to prevent it from sticking to the dough) and give energic and quick slash to your dough.
This way it will be easier for the dough to raise while baking, and the inside will be lighter.

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CAROL GANDOLFI November 15, 2012 at 7:21 pm

JUST MADE THE NO KNEAD BREAD AND IT IS BEAUTIFUL W/ THE PERFECT CRUNCHY CHEWY CRUST OERFECT SOFT TEXTURE INSIDE I USED THE PAMPERED CHEF STONEWARE CASSEROLE AND IT WORKED BEAUTIFULLY AS SOON AS I TOOK IT OUT OF THE OVEN AND SAW THE RESULTS I STARTED ANOTHER ONE GREAT RECIPE THANK YOU I FEEL LIKE A BAKER!

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Mikki November 15, 2012 at 6:21 pm

I made this and it was soooo good. As to the issue with wet or dry. Mine has turned out a little dry in the initial mixture and I just added a little water at a time until it was the right consistency. I have had trouble with sticky dough after the second rising as well but i just scraped it off and it turned out just fine. The second time i made it I added garlic and onion with cracked black pepper and it is heavenly.

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Billie November 15, 2012 at 11:56 am

@Karen Hall… I have the same winter issue, I sit the bowl on a heating pad on low. Works great!

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Colleen K. Peltomaa November 15, 2012 at 10:35 am

I am going to see how this recipe works out using Einkorn flour from the Jovial people.

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clarissa November 15, 2012 at 9:16 am

Just wanted to say thank you! I’ve never made bread before,It was soo easy. always wanted a dutch oven, so I bought the blue one & made my dough….it was super sticky after letting it rise, no matter how much flour I kept adding…decided to scrape it into the dutch oven…. I was worried, but out came the best bread ever!!! I was so happy. Thanks again…

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Karen Hall November 15, 2012 at 7:39 am

Looks great and we have already gotten new yeast and bread flour. Haven’t made bread in a long time.
I am concerned about the rising on the counter and how the room temperature affects that. The typical temperature in my kitchen all winter runs from a high of about 65 down to as low as 55 overnight. My stove does not have a pilot light which might have helped. Any suggestions on this?

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Emily November 15, 2012 at 3:13 pm

Hi, Karen! My house runs about the same temps. I’d focus more on the signs your dough is ready (I tried to include as many of these details in the post as I could) than the exact times. Your dough will probably need the longer rise time because of the cooler house, more on the 18 hr. end.

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Linda November 14, 2012 at 8:53 pm

Hey Lynn –
Re: your dry mixture… Are you sure you used 2 2/3 cups of water to the 6 cups of flour? If you used 2/3 cup water that would def leave the mixture too dry. Can’t wait to try this recipe. =)

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Denise November 22, 2012 at 9:19 am

I use a little bit more water.. about 1/3 more to make it a little more sticky. It will be very sticky but works great if you flour your hands and the countertop well. I make this all the time!

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lynn November 14, 2012 at 8:21 pm

I just ran to the kitchen to make this and it’s still sitting there, can’t even mix it together it’s soooo dry…. are you sure it’s 6 cups of flour? Nothing sticky about it, will have to double up on the rest of ingred…. maybe it’s supposed to be 3 c. of flour?

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emmetts November 14, 2012 at 5:26 pm

So so glad I found this recipe again. I made it last year and it was beautiful and yummy!!!!

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Jessica November 12, 2012 at 10:51 pm

So I have not seen any responses to the gf questions? Is there a blend that you can use to make it gf? Would love to try it, I miss bread soooo much : (

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kerry November 12, 2012 at 10:39 pm

I’ve tried other bread recipes but this was the easiest and BEST one I’ve tried so far! I made it as is (scooped the flour, wasn’t being too precise) and the dough was sticky but I just went with it and it worked fine. I floured the final resting bowl and the dough popped right out into the dutch oven. Hubby LOVES the bread, I can’t wait to try the whole grain and start doing add-ins. THANK YOU!

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kerry November 12, 2012 at 10:41 pm

BTW, I wonder if oiling the first bowl will help the stickiness, or does that change the consistency of the dough, thus the final result?

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Lynda November 12, 2012 at 9:20 am

I can only find fresh yeast here in Spain. Will that work. Google says to use 5 gms to 1 tsp dry. Has anyone tried using fresh yeast? Anything special I should be doing? Can´t wait to try it in a minute…

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Chelsea November 11, 2012 at 9:17 pm

I don’t have a large pot with a lid, could I use a slow cooker?

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SapphireMoon November 18, 2012 at 3:12 pm

I made my first batch using the ceramic shell in the oven and it worked for me.

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Jen November 11, 2012 at 3:08 pm

The most perfect round loaf of bread! It is the easiest bread I have ever made and I thank you for the wonderful recipe.

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Tuti November 11, 2012 at 6:04 am

My dough was very wet and sticky. I added at least another 1cup of flour to just be able to handle or fold the bread. What am i doing wrong? It is resting right now and I haven’t baked it yet, but did I add too much flour? Help!

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Emily November 11, 2012 at 4:03 pm

Hi, Tuti!

The wetness of the dough will depend on the temperature/humidity of your kitchen. It will be slightly different for everyone. I recommend following the recipe as written the first time, then making changes as you get more familiar with the process. However, if your dough is too wet to handle, just add 1-2 T. of flour at a time until you can quickly form it into a rough ball. It should still be a wet, slightly sticky dough. I bet your bread will turn out just fine! It is incredibly forgiving.

Hope that helps! If you have more questions, check out the FAQ page. Happy baking!

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Ali_R November 11, 2012 at 5:50 pm

It could also be how everyone’s measuring their flour. If the recipe, as written, is assuming a scooped out measuring cup and the next person uses a sift to measure, they’re going to be light on flour. At KAF they say you get 1/8 c more per scooped cup over a sifted cup. (Obviously humidity is a big difference, too- when I was living in Mexico I didn’t need to add water to my pasta recipe it was that drippy wet!!! )

Just out of curiosity, do you scoop or sift to measure?

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Emily November 11, 2012 at 9:07 pm

Good point, Ali_R! That would make a difference. I scoop the flour with one measuring cup, dump it into the other, and level with a knife. And my husband always gives me a hard time for being so precise. :)

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Amie November 24, 2012 at 12:45 pm

That’s funny, that’s how I measured and mine was too dry. I added a little more water to make it sticky. I live in Virginia Beach.

erin November 10, 2012 at 12:22 pm

SOMEONE HELP! I do not have a dutch oven – or anything other than a metal cooking pan with a lid…… is there anything else I can cook it on? i have posted before and got no feedback. Could I cook it in a bread pan? metal or glass??

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Stephanie November 10, 2012 at 1:23 pm

My friend made this in a stainless steel pan with a lid and said it turned out as good as in the dutch oven. The only thing you need to be careful with is that the knobs and handles are heat proof at this temperature. Enjoy! This is the best bread I’ve ever made, so versatile and everyone loves it!

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Morgan November 10, 2012 at 3:39 pm

I’ve been making it in a stainless steel casserole with a glass lid and it works out perfectly. I cover the handles and lid knob with kitchen foil to ensure they’re safe at such a high temp but the cooking container itself is fine. Go for it!

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SapphireMoon November 18, 2012 at 3:10 pm

While perusing a thrift store in search of something to bake in for this particular recipe, I came upon a naked crock pot ceramic shell. I bought it and it produced a great bread. So those with crock pots might want to give it a try. Cheers.

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betsy November 6, 2012 at 3:32 pm

hi, im definitely planning on making this. but im wondering if you think it would work the same if i added in roasted garlic cloves, kalamata olives, or other savory add-ins? anyone tried yet?
thanks and happy baking!

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Lynn November 6, 2012 at 4:02 pm

I add rosemary and sunflower seeds; parmesan cheese and 2 T tomatoes paste with basil, ( makes great grilled cheese sandwichees) or garlic and onions. The imagination is your only limit!

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Gaille November 20, 2012 at 11:34 pm

Did you add the extras at the very beginning? or carefully folded into dough just before baking? Has anyone else added extras? I’m wanting to do orange zest (maybe sub some marmalade for H20), dried cranberries, & pecan for Thanksgiving.

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Jennika November 21, 2012 at 8:50 am

Gaille,

I always add to the dry ingredients before adding the water to make the dough. Comes out perfect!

P.S. Jalapeno and Asiago was a big hit at our pre-Thanksgiving Thanksgiving on Sunday!

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Gaille November 27, 2012 at 9:32 pm

I’m SO excited!! This time of year, think of putting cranberries, oranges and walnuts together… have a quick bread and have done waffles with those flavors. How, I wondered, would this no-knead bread taste? Well, am pleased to report it’s fantabulous!!! 1st off, all extras were mixed in w/ yeast and flour at very beginning. I replaced 3/4 cup of water w/ 3/4 cup “melted” marmalade (fine cut). The marmalade was too warm, so the 3/4 cup water was quite cold from the tap, which brought liquid to room temp. Also added 1 cup chopped walnuts and 1/2 cup dried cranberries. The resulting loaf is chock-full of flavor, but not really sweet – in other words, not like a dessert :) Yes, was concerned about the sugar in marmalade changing outcome, but rising time & rising level of dough were the same. Only thing is the sugar causes crust to brown more rapidly, so be sure and do not bake longer than directed (1/2 hr covered, 15min. uncovered). So far have only tried w/ butter, but will get some cream cheese tomorrow & try that. This is un-sweet enough to be included w/ savory meal as the only bread. My next trial will be with rosemary & roasted garlic.

Heather November 27, 2012 at 9:44 pm

For Thanksgiving this year, I made this recipe, but I added two bunches of rosemary and 1 1/2 heads of garlic in with the flour and yeast. I didn’t pre-roast the garlic and the recipe turned out amazing. It’s been requested for all future family gatherings in place of regular dinner rolls!

Dani November 6, 2012 at 9:45 am

I am very new to baking. I do not have a Dutch Oven, but I do have a very large cast iron pan with a secure lid. Will this work?

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Emily November 6, 2012 at 3:35 pm

Hi, Dani! Any 4-6 qt. heavy-duty lidded pot that is rated for such high heat will work.

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Liza November 5, 2012 at 7:48 am

What about freezing any leftovers?

And any thoughts on the calorie count?

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Genevieve Haag November 4, 2012 at 5:20 pm

I’m so excited to try this bread! I just finished mixing it and have it sitting to rise, but, I just realized I won’t be able to touch it again for more like 21 hours.. will this be a problem?
Thanks for the recipe!!

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Liza November 5, 2012 at 7:52 am

I let mine sit for about that long and it was fine – though I didn’t see the bubbles that are shown in the above picture but i went ahead and it turned out great.

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Stephanie November 4, 2012 at 3:54 pm

It worked!! Even in high altitude Colorado!! Thank you so much for the inspiration!

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Emily November 2, 2012 at 7:23 pm

I have made bread before, but never so easily or with such delicious results! WOW! I think a Dutch oven with this recipe would be one of the best house-warming, birthday, wedding, holiday, etc. gift ever!

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Alexia Higbee November 2, 2012 at 7:03 pm

I started the dough last night and finished it today. I have only mad bread once before years ago and it was not so good. This bread was so easy and is just amazingly good! Love the crunchy crust! I will make this again and again!

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Meagan Guidry November 2, 2012 at 2:23 pm

Oh my gosh, I made this today and it was delicious! I’d never baked bread before and I’m not much of a baker in general, but this was delicious. Nothing better than warm, homemade bread! My dough was really sticky the entire time but it still came out wonderfully.

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Ivy November 1, 2012 at 7:59 pm

While camping, if you like to cook and bake outside in a dutch oven with coals, this recipe works fine, just be sure to preheat the dutch oven. If it is very cold, you may need to help the bread rise, by putting 2 or 3 coals on the dutch oven while it is rising.

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Another Emily November 1, 2012 at 3:06 pm

I hope you got permission from Mr. Lahey and his publisher to use his recipe on your website.

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l November 1, 2012 at 7:41 pm

Another Emily – Get a grip and enjoy the recipe…

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Kate November 1, 2012 at 8:52 pm

The recipe has been adapted from his and you are allowed to use a recipe as long as you give credit to the original source.

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Mark Z November 1, 2012 at 2:17 pm

I`ve made bread the old way and sometimes when it`s not as warm out as i like i have turned the oven on low 125 and let it warm up then shut it off , then put my dough in just like you would on the counter. and it takes half the time to rise. i don’t know if it would make a difference with this recipe.

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Kelli November 1, 2012 at 4:37 am

Hello,
I just wanted to say thank you so much for posting this. I have wanted to make this exact bread for a long time however haven’t been able to find one as EASY

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Kelli November 1, 2012 at 4:39 am

as this one (sorry I hit the wrong key). My daughter (3yr) helped me and I love getting her involved when I can. Thanks again.

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Deb October 31, 2012 at 10:57 pm

My cousin is severely gluten allergic. She has posted experiments in cooking, with her hubby as test subject. She’s in the UK but I’ve seen her ingredients on amazon, though I’ve not tried any. Look here: http://blissglutenfree.blogspot.com/

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Holly October 31, 2012 at 4:30 pm

I made this bread tonight and it turned out awesome!!! I actually made two batches, the first one I followed the recipe exactly. With this batch I thought that it would be too dry, but left it as the recipe instructs. The second batch I added 2/3 of a cup to the dough to see if it would make a difference. Both turned out amazing! The second batch came out a little lighter in texture and colour. So happy I tried this recipe!!

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Amy October 30, 2012 at 4:11 pm

This bread is delicious and so easy to make. Can this bread be frozen?

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Jessica Booth October 29, 2012 at 5:14 pm

Hi there,
Found you via Pinterest. Just letting you know I posted a picture of bread made using your recipe on Facebook, and on the CA Olive Ranch olive oil page – and it’s caused a ruckus! Everyone wanted the recipe, so I’ve pointed them here. Thanks for sharing this awesome bread!! My wallet, my pregnant belly, and my family thanks you! :) https://www.facebook.com/CaliforniaOliveRanch?fref=ts

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Angela November 1, 2012 at 8:37 pm

Wow! Thanks for the link love, Jessica!

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Beth M October 29, 2012 at 11:12 am

I’ve made this twice in the past three weeks. My dough is really gooey and hard to handle. No matter how much flour I put on the towel, after two hours of resting it sticks. Badly. The second time, I lined the towel with parchment heavily dusted with flour. Stick city. I’ve been baking bread for 30 years and never run into this problem. There has to be a better way. Suggestions?

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Melissa October 29, 2012 at 6:53 pm

My dough is really sticky too :( I don’t know what I’m doing wrong. Its sticky after the 12-18 hrs and after the rising in the towel. Any suggestions out there? Does anyone ever use more yeast, use warm water or proof the yeast?

Thanks

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Emily October 29, 2012 at 7:57 pm

Hi, Beth M & Melissa – That’s strange that it’s giving you trouble. Don’t give up!! :)
If your dough is super sticky, feel free to add 1 T. of flour at a time to the dough. It is supposed to be a wet dough, but you should be able to handle it and form it into a rough ball on the floured towel. I am now using a square of parchment paper on the towel. I still dust the parchment paper with enough flour that the dough doesn’t stick. Even if it does stick, just flip it into the pot and scrape the sticky dough on top. It might look strange going into the oven, but it should still bake up nicely. Hope that helps!

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jennifer November 6, 2012 at 2:48 pm

Mine is sticky as well but it comes out tasting great. I’ll try adding more four to see if that helps. I wonder if it’s living in the damp pacific nw?

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Lee November 8, 2012 at 3:52 pm

Bread dough reflects the amount of moisture in the flour you’re using; if your dough is sticky, use more flour–a little at a time–until it feels (or looks) like the photos posted. If your area is very humid, you’ll need more flour than where relative humidity is looooooooooooooooow.

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Nancy October 29, 2012 at 8:21 am

I substituted 1 cup sour dough starter for: 1 cup bread flour, the yeast, and ~1/2 cup water. It worked really, really well. Thanks for this great recipe.

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Laura, SW Pdx November 27, 2012 at 6:39 pm

Nancy, or anyone out there… I do want to try this as sour dough. I’ve never made bread (until this recipe) so I’m scared to try sour dough. No yeast is used with sour dough starter? Sounds like I just buy that and make a few adjustments and I’ll have sour dough? Yum!

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Pat October 28, 2012 at 7:03 am

Should the Dutch oven be oiled? I make other bread in my Dutch oven, and I always oil it. Thanks!

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Emily October 29, 2012 at 3:02 pm

Hi, Pat! Because of the high heat, it doesn’t need to be oiled, but I don’t think it would make a big difference if you want to do it.

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Candy October 27, 2012 at 12:25 pm

Are there any special high altitude directions? I live in Colorado Springs so our elevation is about 6500 ft.

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Lynn October 27, 2012 at 1:07 pm

Nope, I am right there with ya and I didn’t change basic recipe for the altitude. Works great.

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Courtney October 26, 2012 at 7:10 am

Hi Lisa,

I am a professional baker and what you are experiencing is the gluten in the bread. By letting this rise for over 12 hours, it is letting the gluten develop on its own, hence not needing and kneading. What you are perceiving as rubbery is actually just the texture of the proteins in gluten when fully developed.

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erykah October 26, 2012 at 4:46 pm

Courtney:

Can u recommend a flour that I may be able to use for this? Because of allergies, I cannot even use glueten free flour so I’ve been using coconut flour, tapioca flour, or garbanzo bean flour. I havent made the bread yet, but im wondering will it rise just the same or even at alk

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Lisa October 25, 2012 at 8:02 pm

I just made this for the first time and I have never made bread before. It was very good but the texture seemed a little rubbery. I let it cool almost completely, so what do you think happened. Is this the was it is suppose to be? Or did I do something wrong? I did exactly what the recipe said and then I let it rise for 13 hours. Then folded it under, wrapped it and let it sit for another 1 1/2 hrs then baked it on 430 for 50 min plus 10 uncovered.

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Anna October 25, 2012 at 1:58 pm

Hi there! Love love love this recipe and am excited to try it tonight. A question— will it get beautifully golden all by itself, with no egg-wash required? I’m had breads bake really well in the past but just not get golden (sort of stayed a pasty death-white. haha) Help! :)

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Emily October 26, 2012 at 1:37 pm

Hi, Anna – There are no hidden steps or trick photography here, I promise! :) I make my bread exactly as written and it turns out exactly as photographed. Leave a comment and let us know how it goes!

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Greg November 15, 2012 at 8:59 pm

It stayed white because you baked it outside of a dutch oven. Try the dutch oven, it’s the secret to great looking home baked bread.

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Kristen C. October 24, 2012 at 9:44 am

Oh my God! I did it! It’s sitting on my counter crackling right now. It’s beautiful! Besides my kids, it’s the prettiest thing I’ve ever made! First time making bread, followed the directions to a T, when i pulled it out of the oven and stuck in my thermometer–DING! 200 Degrees! It’s like everything is right in the world… I will try not to eat it until dinner tonight, with pasta, wherein my family will gaze upon me adoringly and say, “Mom, you’re the best!” Thanks for the recipe. Apparently, I am now a bread-baker. :-)

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Stephanie October 22, 2012 at 4:52 pm

Well, it’s four weeks now since I first made this bread – see my comment September 26th. I loved it then, now I just adore this recipe and how versatile it is! We had guests for dinner and they ate it all!! I’ve used it for pizza. I’ve added raisins and spices for fruit bread. I’ve added sunflower seeds, pumpkin seeds, walnuts. Every bread is delicious. The bread lasts a few days and is still fresh to the last slice – it might last longer but not in our house! It toasts well and last night my husband made french toast. I can’t recommend your recipe enough and have shared it with quite a few people. How can I say thank you enough? Thank you thank you thank you :)

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Carla M December 16, 2012 at 8:58 pm

How did you use it for pizza?

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Mary Christie October 20, 2012 at 11:17 am

I made this bread overnight – next time, I’ll start at night and finish in the daytime! :-) I made it exactly as the recipe called for. Had to get my husband to help me mix it to the wet dough because of my arthritis, and he got it mixed really well. It did not stick to the towel – I made a big old mess with the flour! It is huge, popped right out of our Dutch Oven (Lodge cast iron). It went perfectly, even though it was a little cool in the house (upper 60s). We managed to let it cool before slicing. It is absolutely delicious – we love the chewy texture, and the crust is wonderfully crunchy. It’s now wrapped in a towel on the counter, and it’s about all I can do to stay out of the kitchen! Thanks, and I’m passing this on!

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Tuende October 19, 2012 at 3:07 pm

I made this twice now and it tastes amazing!!! However both times I had a problem with it sticking to my dutch oven… but I have to admit I overread the part about preheating the duch oven with the oven and I think I added too much water this last time.
How AMAZING though!!! I will bake my own breads from now on!!!
THANK YOU

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Morgan Holden-White October 19, 2012 at 3:04 am

Thank you so much for this post. I’m very excited to try it. However, being in the UK, I’m struggling to find a pot big enough, which can be heated above 180deg! It’s virtually impossible to find a Dutch oven and those I have found are ridiculously expensive. So I was thinking about halving the recipe but have no idea how long it would need to bake for. Any thoughts would be very very welcome! Thanks.

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Emily October 20, 2012 at 9:35 am

Sure, just cut the amounts in half, follow the directions as written, and bake at 425 for 30 min. covered and 10-20 min. uncovered (until internal temp of 200 and golden brown crust). Hope you are successful in tracking down a pot that will work!

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Morgan Holden-White October 20, 2012 at 11:14 am

Emily, thanks so much for your swift reply. Apologies though, I just saw you answered a similar question on 6th October but there are so many comments that I hadn’t read them all! Anyway, that’s very helpful and I’m going to attempt it with a Pyrex dish and lid, I think, or I may zip to TK Maxx to try and get a cheap casserole now I know I can get a smaller one. Anyhoo, very excited to try it!

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Morgan November 19, 2012 at 6:25 am

Hi Emily,

The bread making has been going extremely well, thanks so much for your post and tips. I purchased a stainless steel casserole and have since tried a half batch, full batch and 3/4 batch! The 3/4 recipe seems to work best for me in my casserole. Unfortunately I’ve hit a snag the last 3 times I’ve made the bread. I think it’s something to do with the casserole. The bread has stuck solidly to the dish at the bottom and sometimes on the sides too. It didn’t happen the first few times I made the bread so I’m wondering if it’s something that’s changed since washing the dish several times. Is there anything I can do to stop the sticking without compromising the makeup of the bread? Can I spray with oil? Line with parchment? What would you recommend. It’s so depressing as the bread turns out wonderfully but I have to stab, jab and poke the sides and bottom to get it out and generally the bottom crust is left stuck to the pan. *sigh* Help!

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Emily November 19, 2012 at 10:25 am

Hi, Morgan —
That is frustrating. I’ve had it happen a couple times so I totally get it. I’m wondering if it’s your pot, though, since it’s happening so often?

Here are my suggestions:
1) Make sure you are preheating the pot for the full 30+ minutes.
2) Lightly oil the pot or do the 2nd rise on a square of parchment paper and, instead of flipping the dough into the pot, just lift and place the dough in with the parchment paper on the bottom.

Hope this helps!

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