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

by Emily from Frugal Living NW on January 26, 2012

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

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. 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.
  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. 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.
  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.

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.


This post may contain affiliate links. See the disclosure policy for more information.

{ 961 comments… read them below or add one }

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!


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!


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.


kevin March 28, 2014 at 6:12 am

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


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.


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.


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?


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.


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!


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

Yay! Thanks Luiza :)


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.


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!!!


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?


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!


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! :)


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:)


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?


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!


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?



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.


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:

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!


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.


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)!!


stina February 28, 2014 at 5:49 pm

My husband linked this website to my facebook wall.
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!


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.


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.


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.


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?


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:


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


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.


Katrina Schmitt February 11, 2014 at 2:07 pm

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


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?


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.


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?


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.


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?


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!


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!


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!


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.


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?


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.


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: 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!


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.


Adrienne January 24, 2014 at 3:03 pm

It helped so much!! Thank you!!


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!


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 :)


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.


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:


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!


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.


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.


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!


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.


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:


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.


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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