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No Knead Dutch Oven Bread
This easy no-knead Dutch oven bread has only 4 ingredients: flour, yeast, salt and water. Perfect for beginner bread bakers.
Yield 1 large round loaf
Ingredients
- 3 cups all-purpose flour (plus more for shaping)
- 2 teaspoons sea salt (can decrease to 1 teaspoon if desired)
- 1 teaspoon Red Star Active Dry Yeast
- 1 1/2 cups warm water (110-115°F)
Instructions
- In a large bowl, whisk flour, yeast and salt until well mixed. Pour in warm water and use a wooden spoon or dough whisk to stir until all the flour is incorporated and a shaggy dough forms. The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours.
- Preheat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
- Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
- Using oven mitts, carefully remove Dutch oven from oven and remove lid. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
- Bake 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
Notes
Recipe by Stephanie Wise.
Review & Comments
Chris | •
Came out great but how do you store it and in what?
Hi Chris,
I would recommend story in a ziploc bag or else wrapped in plastic wrap.
Happy Baking!
Denise Wendt | •
Can table salt be used instead of sea salt?
Hi Denise,
Yes but I would decrease the amount as it is much finer. Decrease to 1 tsp if using table salt.
Happy Baking!
Dana P | •
This is the easiest recipe. I have made almost a dozen loaves and they all turned out fantastic! The first few were a bit more let’s say rustic than the rest but it’s easy to get the hang of it. Everyone that has tried it loves it. Lots of compliments. Thanks red star!!
Neil | •
Can you explain why you punch it down? Doesn’t make sense to me…
Hi Neil,
Punching down the dough redistributes yeast cells, sugar, and moisture so they can ferment and rise the dough during the proofing stage. It also removes some of the gas bubbles formed by the yeast during rising to produce a finer bread crumb texture.
Happy Baking!
Bruce | •
Can dough set in refrigerator for 5 days in a plastic covered bowl?
Hi Bruce,
Unfortunately I wouldn’t let it rise that long. If you are looking for a recipe that can sit for longer this one you can keep in the fridge and bake when you want for up to two weeks. https://redstaryeast.com/recipes/no-knead-artisan-boule/
Happy Baking!
Lauren | •
Hi! Can I use bread flour or does it have to be all-purpose flour?
Hi Lauren,
Yes you can use bread flour in place of the all-purpose flour. You may need to adjust the amount of water, adding in more, 1 tablespoon at a time, if needed.
Happy Baking!
Bob Henry | •
Hello. Can this recipe be broken down to make some bread rolls
It looks so delicious as a loaf
Thank you.
Hi Bob,
I think it would be hard to form the rolls as the dough is on the wetter side. You can certainly try to add extra flour but you may lose the crunchy exterior as the water helps with that.
Happy Baking!
Sandra | •
Can I substitute gluten free flour in this recipe?
Hi Sandra,
Unfortunately we do not suggest substituting Gluten Free flour in recipes developed for Gluten containing flour. If you would like, here is a link to our Gluten Free Recipes.
Happy Baking!
Lynn | •
Can I use a Bread Cloche (Le Creuset) ?
Hi Lynn,
Yes I think that would work just fine.
Happy Baking!
Donna Waddell | •
What if my dutch oven is enameled? Will it stick to it? Do I still need the parchment paper?
Hi Donna,
No you are good it will not stick! If it was not enameled, I would suggest parchment.
Happy Baking!
Elaine | •
What is I do not have a Dutch oven, what else can I use
Hi Elaine,
You can simply bake it on a sheet pan instead.
Happy Baking!
Laura | •
How do you measure by weight?
Hi Laura,
Here is a helpful chart for converting.
Happy Baking!
Cindy | •
How and when can I incorporate garlic without effecting yeast growth?
Hi Cindy,
I would roast your garlic first and then add it when you are forming your boule for your Dutch oven.
Happy Baking!
Lisa | •
So we do not need to use a stand mixer for this recipe and do it all by hand? Secondly, when we cover the bowl for it to rise, we do not put it in another bowl with oil? This is going to be my very first time to try and make any kind of bread. Thank you !
Hi Lisa,
That is correct. You can simply leave it in the same bowl to rise.
Happy Baking!
Patty | •
Can I use a 3 quart Dutch oven to make bread?
Hi Patty,
Yes it would work just fine in a 3 quart.
Happy Baking!
Don Geddes | •
This is our favorite bread. I make weekly. Does it do well in the freezer? I’d like to double batch and freeze a loaf. Thanks!
Hi Don,
That is great! Yes, I would recommend after it is cooled, wrapping in plastic wrap and then putting it in a freezer bag.
I would try to use it within the next 2 months so it doesn’t get freezer burned and dried out.
Happy Baking!
Jeffrey Findeis | •
I did scoop and pour into measuring cup…dough was too wet after 12 hours so I gently worked more flour into it and let it rise another 90 minutes. Maybe I fluffed flour too much B4 measuring? I much prefer weighing on a scale…do you have the flour measurement in grams available?
Hi Jeffrey,
That could be it, the weight of 3 cups of all purpose flour is 360 grams.
Happy Baking!
Gerrie | •
When my dough is resting before going into oven it flattens out even though I had a great rise overnight, what am I doing wrong?
Hi Gerrie – It sounds like the dough is weak. You may be letting the dough rise too long, try decreasing the rise time a bit. Also be sure to not knock the dough when transferring it out of the refrigerator. Let us know if that helps. We’d be happy to help you troubleshoot further – https://redstaryeast.com/contact-us/.
Happy baking!
Leigh | •
What is the longest amount of time I can let it rise?
Hi Leigh,
18 hours would be the longest you can let it rise.
Happy Baking!
Karen Dawes | •
How do I use Red Star Quick-Rise instant yeast in this recipe?
Hi Karen,
Yes you can, substitute 1:1 for the Active Dry. Keep an eye on your rise time as it will be accelerated with the Quick Rise.
Happy Baking!
Karen | •
I made bread for breakfast good.😊
Thank you recipe bread and I keep recipe.
Kathy Manville | •
I baked this version of the no-knead bread today for the last BLT’s of the season. Perfect!
Barbara | •
The longer you let bread rise the better the taste. I let mine rise 14 hours. It came out with a crusty outside and a soft inside. Wonderful.
Carolynn Sanidad | •
I made this recipe is the bread was perfect. The directions are so easy to follow. I was worried that my measuring cup for the flour was not going to be on point, but when I weighed it on my scale; it was exactly 360 grams (give or take an ounce or two 🙂 )
My dough whisk/wand was perfect for this dough.
JoJo | •
Is there anyway I can go gluten-free for this recipe? My daughter-in-law would love it!
Hi JoJo – It’s not recommended to swap wheat flour for gluten-free flour. I would recommend trying out this recipe: https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/ for a gluten-free boule.
Happy baking!
Leah Riniker | •
The max baking heat for my Dutch oven is 400 degrees. Will this heat work if I bake it longer and what would you recommend as a bake time.
Hi Leah – Yes. Start with an additional 5 minutes bake time and go from there. You’ll want an internal bread temperature of 190-205 degrees F.
Happy baking!
Lili | •
How many grams of flour are you using? I use a scale to measure.
Hi Lili – Use 360 grams (120 grams per cup).
Happy baking!
Laurie McKeivier | •
Can platinum instant sourdough be used with this recipe?
Hi Laurie – Yes, but use the entire packet of Platinum Instant Sourdough. You may also be interested in trying this recipe: https://redstaryeast.com/recipes/platinum-instant-sourdough-boule/.
Happy baking!
Jean | •
I made this recipe yesterday, well actually I made it twice yesterday. The first batch I covered set aside for 5 hours in my Brod & Taylor proofer at 80 and 81 degrees for 5 hours. The second batch I covered and set aside for 5 hours in then transferred to my proofer for another 2 1/2 hours. It was a big hit though I cut the uncovered baking time down to 6 minutes. I’m making it again today using whole wheat flour.
Jan | •
So, my question is about the 8-18 hr proof time. I see that you only proofed 5 hours with good results. @Red Star — is there any guidance you can provide?
Hi Jan – Depends on the temperature of the environment where you proof the dough. We recommend using 8 to 18 hours, with a “cooler” environment (room temperature/ around 70 degrees F) using a longer time and a warmer environment ( 80-85 degrees F) using a shorter time.
Happy baking!
Terry Zurawel | •
Can you use rapid rise yeast?
Hi Terry – Yes, you can substitute our Red Star Quick Rise or Platinum Yeast 1-for-1. Just keep an eye on the dough as rise times may vary.
Happy baking!
Brett | •
Can I add herbs such as rosemary, thyme or garlic?
Yes, of course! Sounds delicious.
Happy baking!
Kathryn Fay | •
Good afternoon my quick question is can I use kosher salt instead of sea salt?
Hi Kathryn – Yes!
Happy baking!
Bella | •
Can you double the recipe?
Hi Bella – Yes you can. If baking one large loaf, be sure it fits in your Dutch oven.
Happy baking!
Kathleen | •
Can I use Instant Yeast?
Hi Kathleen – Yes, you can substitute 1-for-1. Just keep an eye on the dough as rise times may vary.
Happy baking!
Sheila | •
In reference to the sea salt, is this coarse sea salt or ground?
Hi Sheila – this recipe uses coarse sea salt.
Happy baking!
Jennifer Harder | •
This may seem a stupid question, but do we put the Dutch oven on a rack or the bottom of the oven? I’ve only used a Dutch oven in a camp fire. Thanks!
Hi Jennifer – Place the Dutch oven on the middle rack of the oven.
Happy baking!
Kelly | •
Amazing, best bread we have ever had!!!!
Janice Cagan-Teuber | •
I have a cast iron Dutch Oven. Should I oil the pot after it’s heated, before I put in the dough?
Hi Janice – I don’t think you would need to oil the pot if it is well-seasoned. If desired, you could place the dough on parchment paper (suitable for the oven temperature) and then place paper and dough carefully in the pot before baking.
Happy baking!
Janice Cagan-Teuber | •
Can I mix rye flour with all purpose for this bread?
Hi Janice – If you want to experiment using rye flour, I would recommend using bread flour in place of the all-purpose flour. You may need to adjust the amount of water, adding in more, 1 tablespoon at a time, if needed.
Happy baking!
Robin | •
Why can’t Red Star have all ingredients by weight in addition to dry measuring? It is a more accurate method and best results. Thank you!
Hi Robin – most of our newer recipes have both weight and volume measurements. Use 120 grams flour per cup if weights are not listed.
Happy baking!
Lorra | •
What are the nutritional values in this bread? Carbohydrates specifically. (For my diabetic mother-in-law)
Hi Lorra – There is 24 grams of carbohydrates. You can find the full nutritional values here: https://www.girlversusdough.com/no-knead-dutch-oven-bread/.
I hope you will find this information helpful.
Happy baking!
Johanne | •
Good morning! This bread is extremely delicious and easy to do. One « silly » question….I have the perfect bread knife, however the loaf being so crusty, I cannot manage to cut thin slices for my morning toasts. And suggestions or miracles please? Merci from Montreal!!
Hi Johanne – We’re so glad you are enjoying this bread! A very sharp serrated knife should work to cut the bread into thin slices. Use a slower cutting motion. If that still doesn’t work, you could put the slices of bread in a toaster oven.
Happy baking!
Cynthia Bédard | •
I have tried this recipe several times during the last few weeks and I LOVE IT!!! It makes a beautiful and very very good tasting bread. I’ve also tried to add inclusions in it (one time cranberries, pecans and thym and the other time chocolate chips) and it worked out perfectly 😀
Nancy Fetterman | •
Can you wait 20 hours for first rise?
Thank you.
Yes. I would recommend using a bit cooler water (around 90 degrees F) if you are letting it rise longer.
Roslyn | •
For the no knead bread, can I substitute the instant sourdough starter for the yeast?
Hi Roslyn,
Yes, but use the entire packet of Platinum Instant Sourdough.
Happy baking!
Michael J Burton | •
What is a good size dutch oven?
Hi Michael,
This recipe recommends a 6-quart Dutch oven.
Happy baking!
Marlene Benedictson | •
After making several times I figured out not to use hands to fold over. I use the floured paper to fold until it stays in ball to bake. Much easier and it is our favorite bread now. You have to use more flour than you think you should to get it shaped.
Marlene Diamond | •
First time making bread…I have a stainless steel Dutch Oven…and will use parchment paper…is that o.k.? I have NEVER written to you before!
Hi Marlene,
Yes, that should work just fine!
Happy baking!
Trish | •
I’ve been adding a Tablespoon of everything bagel seasoning lately and it’s terrific! I add it with the dry ingredients and cut back on the salt a bit
Linda | •
I followed the recipe exactly it looked easy. Let sit on counter overnight and it did a beautiful rise. Went to punch down and remove on floured parchment and sticky sticky sticky. I don’t know what’s wrong and it spread out I could not even shape it so I used a scraper and folded it over on top itself a few times, covered it with plastic wrap for 30 and threw it in the oven anyway. Stuck to everything including my Hands, Bowl, Scraper, Plastic Wrap, Parchment and absorbed the flour stuck to parchment baking. I baked it 450 for 45 then uncovered for 15 min. I am letting it cool but I’m guessing it’s a fail feels like a light airy rock. First time used an Old Cast Iron Dixie Dutch Oven. I don’t know I may try another recipe elsewhere and then again maybe not.
Hi Linda,
It is a very wet dough, but don’t be afraid to add enough flour to the dough until it is sticky – yet you can handle it with well-floured hands. Work more in as needed during mixing and/or shaping loaf. There are many factors that affect how much flour/liquids are needed, so go by how your dough feels rather than stick exactly to as the recipe is written.
We hope you give it another try!
Happy baking!
Sandy | •
The tricks for me are: wetting my hands well with cold water before giving the dough mass a couple of fists in the middle to deflate a bit, then re-wet, if anything clung to your fist, tip the bowl toward a well-floured surface and just run your hand quickly around the sides and bottom of the bowl, spilling it onto the floured area. Flour widely, because it kind of flows and spreads, as you found out. Dry your hands well and start coaxing /splashing/sprinkling excess flour up around the edges and across the top so you can touch it without much sticking, then just roll the mass a little each way to keep flour under it. When it’s free moving just encourage it into a sausage shape and move to pan.
Sue | •
I’m new to baking. Do I use the whole square pack of yeast or do I measure it out? Help I’m confused.
Hi Sue,
Measure out 1 teaspoon from the packet to use in this recipe, then roll down packet, tape closed and store in freezer. Each 1/4-ounce packet contains approximated 2 1/4 teaspoons of dry yeast.
Happy baking!
Kim Davis | •
I don’t have a Dutch oven, what can I use as an alternative please
Hi Kim,
You can bake it on a sheet pan. I would suggest lining it with parchment paper or spray pan with cooking spray.
Happy baking!
Carol
France | •
Any type of creuset would work too.. or cast iron ???? I even did it in a ceramic bowl that had a lid????
Joshua Kogut | •
Do I have to score this like I would with a sourdough to get those open sections like the picture shows?
Hi Joshua,
The loaf in the image was not scored, but you certainly can score it. Scoring will give you more control over how the final bread will look.
Happy baking!
Carol
Leslee Paul | •
How would the recipe be affected if bread flour is used?
Leslee Paul
Hi Leslee,
In a pinch you can substitute bread flour for all-purpose flour. As with any recipe, go by how your dough feels – adding more/less liquid or flour as need to achieve desired texture and feel.
Happy baking!
Carol
Hi Nontalie – You are correct! This recipe was created in partnership with Girl Versus Dough, noted at the bottom of the recipe.
Happy baking!
Carol
S. McClure | •
Just to encourage you to keep on sharing…this 83 yr old lady has been searching the web for just this sort of recipe. BUT, you also add questions AND ANSWERS!! Commentary from users is neat also. Thanks again………..
Paula Hancock | •
You go girl! A dear friend taught me about this recipe and it is great! The house smells delicious.
Charles A Smead | •
I just made this recipe. It is my first time making bread. I am TOTALLY stunned at how well it came out! It looks EXACTLY like your photo. I WISH I could include a photo here. This is my new favorite thing! THANK YOU.
Sharon | •
I’ve made this for 2 yrs. weekly I now change it up by adding other ingredients right to the flour mixture!. Jalapeño peppers & cheddar or Mexican cheese , another add on is Italian seasoning & Parmesan or Italian blended cheeses . SOOOO GOOD! ENJOY!!!
Stephanie | •
Can I ask, at what point do you add your extras (peppers, cheese etc..) to your bread? I’m understanding that you add it to the mixture before you add the water. I just wanted to make sure before I did it. Thank you
Linda | •
Hi… I’m new to this. I have a jar of red star quick rise yeast. How much do I add and must I activate it in warm water first? Thank you in advance.
Hi Linda,
Use 1 teaspoon of Quick Rise Yeast. You do not need to activate this yeast, just mix it in with the flour and salt.
Happy baking!
Carol
Gabriele | •
Hello,
I just found this recipe after I bought the instant rise yeast. Do I have to adjust the time for the batter to rise and the amount of yeast when using this? Thank you.
Hi Gabriele,
Use the same amount of instant yeast – 1 teaspoon, no knead (pun intended!) to adjust. Keep an eye on your dough, there are many factors that can affect rise time.
Happy baking!
Carol
Dutch Oven No Knead Bread - Food & Wine Chickie Insider | •
[…] The exterior was perfectly crusty and the inside nice and chewy and fantastic. I highly-recommend this recipe by RED STAR YEAST. […]
Bee | •
I’m so glad I found your recipe! It sounds like the answer to my beginners attempt at baking bread that I’ve been trying with a Sourdough Rye packaged culture that is sadly looking like a failure after a week. But your recipe sounds perfect for a beginner like me! What adjustments/amounts are needed for sourdough rye bread? Thanks so much, I wish I had your recipe from the start!
Hi Bee,
To get the sourdough flavor, a full packet of the Platinum Instant Sourdough Yeast is needed. Due to the higher yeast amount (2 1/4 teaspoons, versus 1 tsp called for in the recipe) I would suggest the below modifications. Of course, you can experiment on your own to get the results you desire.
Once mixed, cover and let rise at room temperature for 2 hours, then place in refrigerator for 10-12 hours. Let sit on counter for an hour before shaping. Continue with recipe directions for shaping and baking.
Let us know how it turns out!
Happy baking!
Carol
Toni Carroll | •
Can i substitute your Platinum Superior Baking Yeast in your No Kneed Dutch Oven bread? Do i need to make any adjustments in amounts?
Hi Toni,
Yes, use 1 tsp of the Platinum Yeast – no adjustments needed.
Happy baking!
Carol
PTREE | •
This recipe is my new “go-to”. 10/10!
Amanda | •
I have a 4 Qt dutch oven. Should I make the recipe as two loafs or will it fit in the dutch oven I have? If I make the recipe as two loafs do I need to adjust temp/time in baking?
Hi Amanda,
This dough should fit in a 4 qt Dutch oven. If you decide to make it into 2 loaves, bake each loaf to an internal temperature of 190-200 degrees F.
Happy baking!
Carol
Amanda | •
Thank you! It turned out wonderfully as one loaf in my 4qt oven. Turned out so well infact I’m making it again today!
Kathy | •
Do you have to use parchment paper?
Hi Kathy,
Parchment paper makes it much easier to transfer the dough into and out of the Dutch oven. If you don’t have parchment paper, just be sure to coat the pan with cooking spray so it won’t stick. And be careful transferring the dough.
Happy baking!
Carol
Keith | •
“Parchment paper makes it much easier to transfer the dough into and out of the Dutch oven.” Yes, indeed! And, at 450 degrees, easier is a big deal.
I’m baking my third loaf, actually right now. I’ve always used parchment paper, and I wouldn’t want to do it without it.
Chris |
I agree 100%. It’s worth a trip to the store to avoid handling your extremely hot pot, and the roll will last for months. It’s great for cookies, oven fries, fish sticks, etc!
Suzanne Daschke | •
I have a 7qt. enameled Dutch oven, will that work for this recipe?
Hi Suzanne,
Yes, the 7qt. Dutch oven will work. Note that the loaf may spread out more than rising up with the larger pot. Let us know how your loaf turns out – tag us on social #redstaryeast @redstaryeast.
Happy baking!
Carol
Chuck Sary | •
Only have a 5qt Dutch Oven and I wanted to let it rise a little longer than called for, should I adjust the recipe? Don’t want to get a new dutch oven!
Hi Chuck,
A 5-qt Dutch oven should work fine. No knead (pun intended!) to get a new one!
Happy baking!
Carol
Dina | •
Could I use whole-wheat flour?
Hi Dina,
If you wish, you may substitute whole wheat flour for part of the flour in the recipe. Doing so, you may also need to increase the liquid in the recipe due to the added fiber in the whole wheat flour. The bread will come out more dense using whole wheat flour. I would recommend starting out with 50% or less whole wheat flour, and use bread flour in place of the remaining all-purpose flour to help balance out the recipe. From there you can play with the flour until you get the desired results.
Happy baking!
Carol
Dina | •
I swapped the all purpose flour compared for whole-wheat, added some walnuts, oats and some seeds I had around the house…also added a bit more liquid.
Turned out great!
Might cut back on the salt a bit for next time
SJT | •
Because it’s winter, I used my Ninja Foodie to rise the dough, in the large ceramic coated insert. Just cover the dough itself with plastic wrap, don’t stretch it around the insert, making sure all edges of the dough are covered. Put a tea towel on top of that to hold in warmth.
Turn on the DEHYDRATE function, set temperature at 105° & the timer for 1 hour. Close the lid.
Let it warm up for approximately 15 minutes & shut it off. Leave it closed to hold the warmth in.
Proceed as usual w/punch down & 2nd rising. Return to Ninja for another 15 minutes, covered as before, then shut off. Let sit for an hour, then transfer to your Dutch oven.
I don’t bake it in the Ninja however because it doesn’t turn out the same as it does in a regular oven.
MPE | •
How long did you let it the dough rise in your Ninja the first time?
Gretchen | •
I just bought the instant sourdough yeast + cluture in a 0.63 oz packet. How much shall I use in the no-knead dutch oven bread recipe?
Hi Gretchen,
To get the sourdough flavor, a full packet is needed. Due to the higher yeast amount (2 1/4 teaspoons, versus 1 tsp called for in the recipe) I would suggest these modifications in the recipe. Of course, you can experiment on your own to get the results you desire.
Once mixed, cover and let rise at room temperature for 2 hours, then place in refrigerator for 10-12 hours. Let sit on counter for an hour before shaping. Continue with recipe directions for shaping and baking.
Let us know how it turns out!
Happy baking!
Carol
Esther | •
I want to do the same thing and use the platinum instant sourdough east package of 18 g. But I don’t see the modifications to this no-knead recipe that you reference. Could you please email or post them here? Thank you.
Hi Esther,
Since this recipe uses only 1 teaspoon of dry yeast, it is not recommended for the Platinum Instant Sourdough Yeast (PIS). To get the sourdough flavor and proper amount of yeast, the entire PIS packet must be used in a recipe. Use the PIS in recipes that call for 1 packet (1/4-oz, or 2 1/4 teaspoons) of dry yeast, then simply substitute with one packet of the PIS. You might like to try this recipe: https://redstaryeast.com/recipes/platinum-instant-sourdough-boule/.
Happy baking!
Carol
Dave Strowmatt | •
First time making bread. Turned out pretty well I think! The exterior is really crunchy!! Should it be that way?? The bread itself is soft with some chew…tasty. just curious about the exterior….
Hi Dave – Congrats on your first homemade bread! Yes, it is meant to have a crunchy crust. If you’re looking for a softer crust, I’d suggest one of our recipes not made in a Dutch oven. You can browse our Bread recipe section here: https://redstaryeast.com/recipes/category/homemade-bread/
Happy baking!
Shelley Murdock | •
How do (or can) I adjust this recipe if using instant rather than active yeast?
Hi Shelley,
Use the same amount of active dry yeast (1 teaspoon).
Happy baking!
Carol
Molly Crocker | •
I kept thinking that 450° for 55 minutes (10 minutes unloaded) was way too hot for too long – but it turned out beyond perfect! When I shared to FB someone suggested doing two loaves back to back, reheating the dutch oven for 10 minutes between loaves. Saves some heating of the dutch oven.
Prosciutto, Mozzarella, and Fig Jam Panini – Greatest of Feasts | •
[…] can find. For bread, I like to use Artisan bread, like an Italian Boule, from a bakery, or I make No-Knead Dutch Oven Artisan Bread (as pictured). For mozzarella, use the freshest that you can find. The fig jam, used to be tough to […]
Joyce Vortherms | •
I just want to clarify this – I read up above that someone asked to use a cast iron Dutch Oven so what kind of Dutch Ovens do you use. I have a Pampered Chef Dutch Oven and am wondering if that’s ok?
I had some of this bread on vacation that my sister-In-Law made and it tasted so awesome.
Hi Joyce,
Your Dutch oven should work just fine!
Happy baking!
Carol
Nuny | •
Bread turned out perfect after 45 minute bake. Did not need to take off the lid and cook it the extra 15 minutes. Crust is superb, but it lacks taste. Not sure what. Like the others I will make it again but will fool around with adding additional herbs or cheese to give it some taste. It wasn’t bad with jam, but really tasteless just with butter.
Brad Velek | •
salt!
vicki myers | •
I have a ton of rosemary growing in my yard, year around. May chop up some to add with a splash of olive oill
Ivo | •
By letting it sit out ~20+ hours, it should begin to ferment and take on a sourdough character. Try assembling it ~9pm the night before and begin to heat the oven and dutch oven ~5pm the next day. I’m sure you’ll notice a big change in taste.
Al | •
I am told…the longer you let the dough rest the more flavor.It has to do with the yeast breaking down in that process.I let my dough go 24 hours before baking.It was tasty and dense.My next loaf will rest 6-8 hrs.this time in a smaller 4 quart dutch oven.My loaf was wider then taller due to the dutch oven being too big.
marijka | •
Also make sure to use a good brand of flour — my fave is King Arthur. If using a softer AP flour like White Lily or Martha White, I like to replace a third of it with bread flour to increase the protein, which means better chew. It’s amazing how different flours can make such a huge difference, and it’s a fun experiment to make the same recipe time after time with just that one change!
Deana S. | •
I love this bread and wondered if I could double the ingredients to make a larger loaf?
Hi Deana,
As long as you have a large enough pot to bake the bread, you can double the recipe. You may need to adjust the rise and bake times.
Happy baking!
Carol
Debbie | •
Could you add Shredded parmesan cheese and Italian Seasoning to this recipe? If so when would you add it and how much? Thank you for this easy wonderful bread recipe will be making it this Saturday.
Hi Debbie,
Yes, you can add in your own seasoning and flavors to the bread. Mix them in with the other ingredients.
Happy baking!
Carol
Kay Schnabel | •
Do you have a weight for the 3 cups of flour?
Hi Kay,
3 cups of flour is approximately 340.5 grams (or 3/4 pound).
Happy baking!
Carol
Elaine OBrien | •
Do you think I’d need to adjust the recipe for high altitude?
Hi Elaine,
If you typically need to adjust your recipes for high altitude, I would recommend it.
Happy baking!
Carol
Taylor | •
I didn’t and it turned out great.
David | •
I sprinkle some corn meal on the bottom, this adds a bit of crunch to the bread and keeps it from sticking
the decline of light bread in the 21st century - Page 2 - Graybeard Outdoors | •
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Linda Tanner | •
this is THE easiest, most delicious bread you can bake. I mixed fresh rosemary and parm cheese in the dough and proceeded with the 8 # hour rise and it was extraordinary!!
Luanne | •
Do you sift the flour before measuring?
Hi Luanne,
You do not have to sift the flour. When measuring, scoop the flour with a spoon and pour into the measuring cup. Use a flat-edge utensil to level flour across the top of cup.
Happy baking!
Carol
Marlo | •
Can I use a cast iron Dutch oven?
Hi Marlo – I don’t see why not!
Happy baking!
Carol
Will | •
That is what I use and it works well. My cast iron Dutch oven is well seasoned so nothing sticks but I often shape the dough, score it and set it into a bowl lined with parchment paper. Then when the Dutch oven is hot enough, all I do is transfer the dough by lifting it out by the parchment paper and setting it into the hot Dutch oven and start baking.
Jim Yedor | •
It isn’t necessary to sift flour for bread making. This recipe uses cup measure and sifting makes the flour lighter (as for a cake) but also changes the quantity slightly.
Larry Sorenson | •
Third time I have made it and just love it..
I read for you could put it in the oven with the light on the door closed during cool weather and that will help it rise…
I have two loads in there now so I hope it works it’s 67 degrees in our house…
We love this Bread….
Eu Sei | •
Wow! Why do you keep your house so cold?
Deana S | •
I do that in the winter too because we keep our thermostat at 63 degrees. I have to put it in the lowest rack setting because it rises like it would in a proofer – FAST ????. The closer to the oven bulb, the warmer it is. I’ve had great results.
Patricia Polmanteer | •
What size Dutch oven please.
Hi Patricia,
A 6-quart Dutch oven was used for this recipe.
Happy baking!
Carol
Larry Sorenson | •
I use an 8 and it works for me…
Beverly Nykreim | •
I love this bread I have made it any times,my family also thinks it’s the best and it is,I have improvised at times and added grated cheese,thank you so much for sharing!!
Sam | •
Great recipe, simple to make and a tasty Italian/White sort of flavor. No dutch oven here so I improvised with my enamel roaster, had to cut the times obviously since it is darker and thinner but turned out great!!
Gail A | •
This is the most wonderful bread! Took just a few minutes to mix up. I use the instant yeast and it cut the rising time to about 4-1/2 hours. I have tried other artisan no-knead breads but this will be my go to recipes from now on! Thank you! Thank you!
Gretchen | •
I made this and just now took it out of the oven. Definitely looks good. It’s going to go well with my chicken and wild rice soup tonight.
Betty Watson | •
Like the bread. How long will it keep?
Hi Betty,
Homemade bread is best when eaten the same day, however it can be stored in a closed paper bag for a few days.
Happy baking!
Carol