FAQ’s
Q: Do I have to use an enamel covered cast iron pan?
A: NO. You can use anything that can take the heat. The following have been used that I know of:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.
Q: Do I have to use unbleached flour?
A: I always use unbleached flour. You can try bleached flour.
Q: Can I use self rising flour?
A: I don’t know. I would just stick to all-purpose.
Q: What size is my pan?
A: My smallest pan is 5.5 quart. You can use as small as a 3 quart.
Q: What type of yeast do I use?
A: I use SAF instant yeast. Any yeast should work.
Q: Why is my bread turning out flat?
A: I don’t know. You could try using less 1/4 cup less liquid. Or add a bit more flour. Make sure you dough appears to be dry when you first mix it. It will have more moisture during the rising time.
Q: Can my dough sit out longer than 18 hours? Does it HAVE to be between 12-18 hours?
A: I have let some dough sit as long as 24 hours and the bread was beautiful.
Q: Have you tried Gluten-free?
A: No. I’m still waiting for someone to venture into the realm of Gluten-free. If you try it, let everyone know.
Q: Do I have to grease or oil the pan? Will my bread stick?
A: No you don’t need to grease the pan. I have never had the bread stick when using a cast iron pot. I haven’t tried anything else. The best way to be certain that the bread won’t stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment. Leave the paper in the pan. It’s won’t burn. When the bread has baked, just lift the sides of the parchment out of the pan. Voila!
Gluten Free photo sent from Star:
Star’s recipe for GF bread: Hi, I just wanted to let you know that I love this bread so much and have made it many times with great success. Today was the first time I tried to make it gluten-free. I thought I’d share my experience for anyone who is wondering. I made absolutely no changes to the recipe. I simply used all purpose gluten-free flour (which already contains the correct amount of xanthan gum; more specifically, I use Jules Gluten Free Flour) in place of regular all purpose gluten-free flour. I made no other changes. No changes to amounts. I probably left it in the oven about 7 or so minutes longer. Very crunchy on the outside. I didn’t let it brown much at all because felt it would get too hard — it was already very crunchy. The inside was not as I would have expected. It’s almost more raw-like. That’s probably not the right word. It was more gooey? — Just not as dry-like/bready….it was just different. But it tasted very good. And tasted like the crusty bread made with regular white flour. Didn’t taste any different for being gluten-free. It also smelt just as good. It was smaller. In fact, I really don’t think it rose. I wonder if you could just by-pass that step when you use gluten-free flour (I’ve heard gluten-free breads don’t really rise) of having it sit overnight and just pop it in the oven right away. But it was very good and everyone loved it. And it got eaten just as fast as the regular version.
If Janet can do it, anyone can do it!
Hey Janet this is great! Just bought some freshly milled local flour and I'm going to use your recipe this next week. I'm not a big bread person but your cheesy bread at grandpa's house was just so good that I have to try it myself. Hope you're doing well!
Hi Janet,
I have a question if I wanted to make this into a poppy seed bread, what would you
suggest as a sweetener? The lemon zest will be great, but I think the bread is usually
sweet. I have never had it so I'm not sure. My husband lo es bread. I'm so excited to make
it
Thank you,
Darlene
very nice article, I am very happy to read it and I thank you very much for share article, Greetings and success always
Janet I found this recipe last night , just had to try it. I didn't have fast raising yeast so I put a tsp of regular yeast in the water with a tsp of sugar to help it raise. Also I used regular flour. I only had a corning wear pot, I was scared to use the glass cover so I used my cast iron skillet to put on top for a cover, I just removed the skillet bread looks heavenly .Now waiting to eat it.
THIS BREAD IS SENSATIONAL! I have yet to figure out how to post.. I can access "Reply As"… but where to post is eluding me! I inverted a cast iron frying pan over a cast iron chicken fryer pan and produced an beautiful loaf of Artisan like bread! I'd love to share pictures… but.. I have to figure it out. Janet.. save me…lol
Wow! My bread is beautiful! Can't believe how easy!
Well, I made my bread–who'd've thought you could recreate a steam oven in cast iron. The bread is gorgeous. My first attempt failed, but it was a fault of a very dry batch of flour. For the second attempt, I used 2 1/2 cups water instead of 1 1/2 cups. I could probably do with 2 to 2 1/4 next time, but the dough held its shape just fine. Next up, flavors! Personally, I'm thinking roasted garlic and herbes de Provence.
The first loaf is making vanilla bean French toast tonight… YUM. Thanks for the great recipe. This will undoubtedly be a keeper. Gorgeous stuff, Janet! Thanks for sharing!
Thanks for mentioning the fail, I just pulled my loaf out and it looks more like a biscotti 🙁 I noticed it didn't look like it had risen very well. Not exactly sure what I did wrong. I used instant rise yeast, and regarding the flour, I am not exactly sure which I used, could have been a white wheat, i forgot to label my jars and they look the same….wondering if these are the culprits or if I needed more water?? Frustrated 🙁
Check the date on your Yeast. This happened to me once when i used expired yeast.
(sORRY FOR ALL CAPS – IT WONT LET ME change it) after letting the dough rise for about 24 hours, it was very runny. I don’t know what I did wrong. I didn’t want to add too much flour so I put the sticky blob in the oven. By the way, it was a pretty warm day. I want to try it again. Any suggest a solution?
Try adding 1/4 cup additional flour. That should solve your problem. 24 hours of rise time should not cause the problem. Many factors can cause the problem, humidity, altitude….
So what are we talking about for home temperatures during the long rising stage? I've read recipes which require a long rising, but actually stipulate proofing the dough in the refrigerator! And I would think that whether the proofing takes place during the cooler night hours or during the warmer day hours would make a difference.
Steve, I have let the dough proof during the night as well as all day. No difference. Just let it sit on your counter for 12-18 hours. It just works. It seriously is amazing. Follow all of the other directions. It also rises differently depending on what additions you throw in. No matter – it just works!
I did it! I used wheat flour, but I made a few changes. I used 1/4 cup flour less and 1/2 cup more water and cooked it 5 less minutes. But it perfecct! I feel like such a cook! Thanks my husband will be so proud! -COurtney ENgland
i had to add a bit more water too. It just looked too dry when mixed.
Has anyone ever tried making this without salt?
I used wheat pastry flour and added more water also. Mine didn't rise enough and tasted awful. Any suggestions?
yes. don’t use pastry flour. it will not rise.
Thank you Courtney. I wanted to try it with wheat, too, but was afraid it wouldn't turn out. I tried 2 1/4 c. white and 3/4 cup wheat and it did work well. But I will try your tips. Thanks!! Lehne
WAY TO GO, Courtney! I'm so glad the whole grain was finally figured out. I'm on it. I'm thinking whole wheat with walnuts and raisins. I really like nuts!
I am wondering about adding gluten… Would that help counter the heaviness of the whole wheat?
I love to add nuts as well. I made a chocolate chip, walnut and dryed cranberry… it was AWESOME! In fact I have made several Loaves of this bread. I have made them back to back. I mean to say, I took one loaf out of the pan. Returned the pan with the cover to heat up for 20 min and added another loaf to bake. Also my Ceramic Cast Iron dutch oven, Looks just as your does Janet. Well Used and Well Loved…
Hey Janet!!
I just bought myself a couple things from Le Creuset- I found the outlet store in CT 🙂
I am making this right now and am so excited to see how it turns out!!
I just found a 5 qt pot on eBay! $50.00! Plus shipping= $100.00. The bottom is very browned… I think that is just seasoned, yes?
could you give location for Le Cruset store in Ct PLEASE??
Hi Julie,
I'm so jealous you have an outlet store for Le Creuset. You'll love the bread. I seriously went through 100 lbs. of flour trying out new breads during the winter.
Let me know how your bread turns out and what flavors you use. I'm so excited for you!
"Please notice how used my Le Creuset pots are. Everything is my kitchen is heavily used. If you have any advice as to how I can clean my babies, please let me know."
You might try Bar Keeper's Friend (the liquid formula, not the powder). 'Works well on mine.
I use bar keepers friend powder formula and I like it.
Le Creuset sells a product that cleans the pots. I worked the outlet store over the holidays a couple of years ago. (great way to get pots for WAY CHEAP)
I use a magic eraser on mine and it works great! Love the flavors you have combined!
Also, Le Creuset makes their own liquid cleaner which is very similar to Bar Keeper's. Has worked well for marks on the inside of pan.
Janet, try making a paste of soda and hydrogen pyroxide. I used this to clean my ceramic stove top and it worked beautifully! Even used my fingertips to do it! Should clean most everything. The left over paste I cleaned my dirty oven door!! I could not believe what it did!
A paste of baking soda and water cleans them very well and is less likely to damage than Bar Keeper's Friend.
We have used Bon Ami (powder) on our Le Creusets for years and it works great.
Le Creuset sells their own enameled cast iron cleaner. It works well on the inside and outside of mine.
Cream of tarter a sponge and some elbow grease work well
Dawn makes a product called "Power Dissolver." Very difficult to find but my Ace Hardware ordered it for me. Works wonderfully on baked on, dried on stains. Spray it on dry pan and then be patient. Should scrub right off after 15 to 20 minutes
i've heard the magic erasers also might work.
I use weimans glass stove top cleaner and lightly buff.
I found that a Mr Clean Eraser works wonderfully on cookware! It even takes marks off of the inside of non-stick pans!
I use a Mr Clean Eraser on my cookware, it even works on the insides of non-stick cookware.
I use my Mr Clean Magic Eraser
My mother had an entire set of enameled cast iron and we used bar keeper's friend on it.
Try baking soda (1/2c) mixed w/ 1/2c vinegar and about 1tsp dawn. It will foam like crazy. I just mix it in my sink then add some hot water. Soak 15 minutes or longer. You will be shocked with the results!! Good luck
I use the powdered Bar Keeper's friend on my Le Creuset pots, and it works better than anything I've tried. (I don't think the liquid formula works as well –on pots or anything else–and the dry one is not too abrasive. (It can be bad on the hands though.)
Thanks for the recipe – am going to try it today!
Get some Krud Kutter and spray it on, then let it sit for about 15 minutes or so, then use a Mr. Clean Magic sponge and the pot will look brand spanking new!
I use a Mr. Clean magic eraser and it works so well.
I was going to post about the Bar Keeper's Friend also, 🙂 that stuff is amazing! I had OLD copper bottomed pots that belonged to my gran back in the day and now are mine. When I first got them you really could not tell they had copper bottoms but one .99 cent can of Bar Keeper's Friend and now ALL my pots and pans look new, well except for the dings.
Baking soda and just enough water to make a paste. Use a sponge to apply and rub rub scrub!
I don't know if this would work for your pots but the coated cast iron burners on my stove were gross, and I put them in a garbage bag outside on the porch and poured in about a cup of ammonia and let them set sealed in the bag overnight and the gunk wiped right off. I don't think it would hurt your cookware.
Barkeeper's Friend is a terrific cleaner. It's one of only three cleaners I use in the kitchen and bath. It returns my Le Creuset and AllClad to like-new condition every time.
Arm & Hammer Baking Soda. My go to product. Sprinkle on a damp cloth and scrub away the gunk! I have even used it to remove bugs and tar from my car! I swear by this stuff!
I use baking soda for EVERYTHING in my kitchen as well as my bathrooms! Simply make a dry paste with a dab of water – takes a little elbow grease but I have no burn marks on any of my pans. 🙂
I have had my Le Creuset for 30year and they still look like new. I currently clean the dirty ones with a combination of Dawn dish detergent, Oxyclean and a touch of Clorox. I would worry about scratching with Bar Keepers friend-though I do use that on my stainless cookwear.
Oven cleaner works when barkeepers doesn't.
To clean your pots mix baking soda with hydrogen peroxide just enough to make a paste spread it on pot then rub off
Just baking soda on a damp cloth. It's amazing!
Please DO NOT use bar keepers friend on your Le Creuset pots. It will dull the finish…no more shine…EVER! I use baking soda and make a simple paste and good ol' elbow grease. Le Creuset might even make a cleaner…
use Vim in the green bottle, and some muscle power. It has worked on my pots.
you can also try miracle eraser on pots. I used it on an old kitchen aid found at a yard sale, it worked perfect.
I've had good luck with a paste of scouring powder and water…must use a paper towel to scrub with!
To clean all of my pots and pans I make a paste with baking soda and peroxide. It works really well!
I've used salt mixed with oil, like olive, and used a green scrubby pad to scrub the burned yuck off. I then washed with dishsoap, and in the rinse sink half i had vinegar water to degrease it. You could also use scrubbing bubbles bathroom cleaner only on the outside. Spray it on, let it sit 20 mins, then scrub. Be sure to rinse really good. I even use the scrubbing bubbles on my glass top stove and it always looks like new. I wash with the cleaner, then rinse with a tea towel drenched with vinegar water then dry with paper towels.
I have cleaned a lot of glass oven dishes with oven cleaner. Just spray and let them set for recommended time. Don't know how that would work on yours.
Hi, I tried the Bar keepers Friend the spray formula as well as the powdered kind and nothing budged that Loved affect on my pot.. So I say, it's not there for looks it's there to show how well used and loved it is…
I was going to recommend the same! I use the powder and it's awesome. I'm sure the liquid is great, too. You can't go wrong!
Thanks for sharing this wonderful recipe — I haven't tasted mine yet, but it sure looks gorgeous!
You may want to try Mr. Clean Magic Erasers (non-name brand work just as well) to clean the outside of the pots. I would NOT use on the inside and be sure to rinse well. For the magic they do, I can't help but think they could be bad for your health if ingested….
Bon Ami (powder) is similar to Barkeepers Friend – I use Bon Ami on my Le Creuset as well as stainless, glass, corningware, everything, and it's awesome. Cuts straight thru all kinds of grease and crud.
Baking Soda and elbow grease works well, too!
Barkeeper's friend works miracles! 🙂
i just read on Pinterest to make a paste of baking soda and 3%hydrogen peroxide…let it sit on stain for a while then wipe clean. I'm going to try it on my cookie sheets.
I also use bar keepers friend powder and it works for me!
make a paste with baking soda and white vinegar or hydrogen peroxide… those combos get pretty much EVERYTHING clean
I like the Le Creuset brand of cleaner made especially for the pots. I've used it and Bar Keepers Friend, but prefer the Le Creuset brand.
if you have a self cleaning oven you could put it through the cleaning cycle with any of your pots if they can withstand the heat..whatever is cooked on will turn to ashes and wipe clean! works great for cookie sheets, pizza pans, cake pans…etc.
I use oven cleaner on my regular pots; have always just use a pot scrubber immediately after seeing spots on my Le Creuset
you might also try using baking soda
I've had some luck with soft scrub.
You also might try a paste made of baking soda and water. Very mildly abrasive
Couldn't you use oven cleaner on the outside? I use that on the bottom of some skillets. Just besure it is cleaned thoroughly before using.
I clean mine with a baking soda paste & it cleans up beautifully.
While the dish is still warm use a scrubby sponge to apply a baking soda paste (just baking soda and water). Don't rinse but let sit (overnight) to dry, then the next day use warm water and a scrubby.
I have heard that magic erasers will clean them.
go to dollar tree & get awesome cleaner,best stuff since bread
Bon Ami is made specifically for this — it is silica based and doesn't scratch. Read Bar-Keeper's Friend powder before use. It is generally used to shine stainless steel and may scratch.
For the lady with flat bread – most likely the yeast is bad, or your house is too cold and damp.
ditto. I use Bar Keepers both inside and out – keeps my le Creuset looking new
I use Scrub Daddy scour sponges I bought from QVC. They do not scratch and my Dutch oven is spotless. I just use dish soap.
Try a wet used drier sheet
Consult a Norwex sales person. (Don't buy it on Amazon. That's not the real thing.) It's a home based business and they sell wonderful cloths and cleaning items. Your pans will not be scratched and will look new again.
A magic eraser took the spots off of my crock-pot. I had tried all sorts of other things and that easily did the trick.
I always use the powder. Also scrubbing tough spots with a lemon. I'll let the pot heat up with water. Cut a lemon in half, dip it in salt, then rub it over the spots. Then scrub with a scratch free scouring pad Alternatively, use a cleaning product with orange oil as the active ingredient.
I use easy off oven cleaner on my la crueset pots and it removes everything! They look like new
I just tried a no knead bread in my dutch oven and was so excited with how beautiful it came out. Your variations and flavors look delicious, can't wait to try them. As far as cleaning your Le Creuset, the company sells special cleaner just for their pots.
I've been looking for variations on the no-knead recipe. Thank you for not including one but two! I can't wait to give them both a try.
I am so happy I found this recipe. I have several enamel cast iron pots and also wanted to make bread.
I do have one question. I am unsure as to when you add the additional ingredients. It seems that it is before you let it sit for the 12 hours, but then what about the cheese sitting out all night.
I did buy Gruyere for another recipe and am not too fond of it as a cheese, but I don't mind it if it is in a recipe. I would love to use it up before it goes bad.
I was thinking about do0ing a Gruyere, rosemary, and roasted garlic loaf.
this comment makes me wonder if people know how cheese is made. the best cheeses sit out for years, some for months, uncovered, at less than 55 degrees F so that they can ferment.
Hi Mysterysinc, Yes you do add the addtional ingredients with the flour and yes it does sit out for 12 hours+. I have not had a problem doing that with the cheese. If you are uncomfortable letting it sit out, you could try to stir it in before baking. I've done that and it is more difficult to get the cheese incorporated in. The Gruyere, rosemary and roasted garlic sounds FABULOUS! Good luck.
I can't wait. I just mixed up some rosemary lemon and will bake it tomorrow. Thanks for the great pictures and recipe.
This bread is awesome! It changed my life! You can add more yeast to taste (I've been successful with up to 1 tsp.) It's so delicious you practically have to keep it under lock and key!
Hi Amber, you will LOVE the rosemary lemon! I'm so glad you tried it.
Hi Amy, I'm glad I'm not the only one that has to lock up the bread. When I made the cranberry/orange/almond, I ate the entire loaf!! Hey wouldn't that be so great with left over turkey and cranberries! I'm so doing it!
IT WORKED, IT WORKED!! I needed more flour. I have made an Italian spiced one, original, cranberry, orange and nut. I'm so excited. I'm going to try a maple nut one next. now I want another pot, thanks 🙂
I also tried with much success and people were impressed with the orange juice cranberry one I tried. basically I am trying different liquids other than water. the oj did bring out a slightly sourdough taste to it too. I am thinking it is because of the citric interacting with the yeast. not sure though.
Thanks for the tip Julie. I think I'll try a little oj.
Janet,
We LOVE Bacon and or Puncetta i our household.
When making the with Rosemary would it harm the bread by adding the chopped bacon or puncetta ?
Heck no! I think the skies the limit on flavors. I'd love to hear how your bread turns out. The males in my house are bacon lovers…I just didn't even think to add it to the bread. Ooo how about bacon/cheddar???
did bacon cheddar and my grandson tried to claim the whole loaf…..the favorite here so far is the basil,garlic,parmasean we had it with home made creamy tomato soup YUM
(apologies for the all caps, I can’t seem to change this) FOr the Bacon, did you cook the bacon and crumble this in with the cheddar cheese? How much bacon did you use (and how much cheddar)? Thanks!
I actually did not make the bread with bacon. I believe that was sent in a comment. I believe you can either crumble for slice. I think I’d prefer the crumble, my self. No sure I want to chew on a slice of bacon with my bread. Personal opinion…for what it’s worth. Do what you would prefer. Please let me know what you decide and how the bread turns out.
Janet- When can we get the grilled pizza recipes and directions? I hear it was a hit with everyone!
That was so much fun. Cassidy was a riot! Seriously she was lit last night. I did use this dough to make the pizza crust. I love it be cause the crust is crip and thin. I will get you the recipes. They actually came from a CPK cookbook that I have. One Crusty bread recipe will make two pizzas. I'll get you copies.
Janet,
I have made this bread several times and people are always amazed. I would love the pizza crust recipes.
Thanks
Lisa
to clean the le crueset – try a magic eraser. that's what i use on mine and it works great. love this recipe and all the variations! thanks
Glad I read further down – this is what I was going to suggest too – it really works on my Le Creuset beautifully.
Thanks for the AMAZING idea, and thanks to whomever added it to Stumble Upon! 😀
Crazy Amy – is there ANYTHING that a magic eraser does not do a great job on? I love those things ! Don't know how we lived without them! 🙂
Thanks Amy. I didn't think of a magic eraser. I'll do it.
Don't forget that magic erasers are seriously toxic! Make sure you wash your pan very very well afterwards. They are banned in Canada from being used in daycare facilities because they are so toxic …
Hi Janet,
I absolutely adored your blog, they are so detailed in all the step- by – step.
I am a attempting in bread making at the moment (crossing my fingers and toes every time when it goes into the oven) 😛
2 questions:
– Can I still bake this bread without Le Creuset pot?
– the recipe you provided is it for 1 or 2 portions?
Yes you can use a different pot and this recipe only makes one loaf but feel free to double it, triple it, etc..
I just bought an enameled cast iron pot specifically for this recipe. It was manufactured by "LODGE". Reasonably priced AND "Made in America". Can't beat that!
Hi Janet,
This was an awesome post- thank you for making
my husband believe that I am truly a domestic goddess- lol!!
Would you please share the pizza dough recipe?
Or post a link?
Many thanks, sheila
sorry I have not responded promptly, I have been out of town. You do not have to have a Le Creuset pot, but you do need a cast iron pot with a well fitting lid. The recipe will make one loaf of bread. Good luck. It seriously is so easy. My college son bakes this all the time. It's a no brainer. Good luck.
Oh yes, my son makes the best pizza dough. I have wanted to blog pizza's for a while. I'll get on that. However, I have used this recipe for pizza dough. It is very sticky, but I just use a lot of flour to roll it out. It makes a very crisp crust, which I love. I hope to get on the pizza blog soon.
Hi Janet,
can you send me the pizza dough recipe?
thanks,
amy
I made the crusty bread left to proof for 13 hours cooked came out crusty but a bit doughy in centre cooked at 230 celsius which is 450f any advise please will try the gluten free one shortly when i master this
Thanking you Sheila Smith
Would magnalite cookware work too? Or does it have to be straight cast iron?
I have used magnalite and it worked really well.
Hmmmm. Not sure. I've never used magnalite. You could give it a try. It just might work. As long as you have a tight fitting lid. It just might work. I know you need a heavy bottom pan or the bottom of the bread turns pretty dark.
I used a recipe similar to this in the past that called for the use of a typical stainless steel stock pot and lid… I had a BIG problem with the dough sticking to the pan. Do I need to worry about that with the Le Creuset?
I have never had problems with the bread sticking in any enamel coated dutch oven.
What size of pot are you using? 6 quart?
I have a round 5.5 quart and 2 oval 7 quart pans. 6 quart would work great. You can use as small as a 5 quart.
I always use a clear glass 2 qt casserole dish with a lid and it comes out great everytime! And it doesn't stick! Thanks so much for the recipe, my 6 yr old son calls it "famous bread"!
This bread looks absolutely beautiful! Looking forward to trying it. Can you please confirm whether you used fast-acting yeast (ie, the type for bread machines) or just normal dried yeast that you normally reactivate in water? I assume the former but wanted to check. Thanks a lot, Lauren
Regular yeast works just fine. I just activated it in about 1/4 c warm water and subtracted 1/4 c from the total amount of water in the recipe. Perfect. Made it with roasted garlic and heaps of fresh rosemary. Outta sight.
I always use the brand SAF instant yeast. You could use normal dried yeast as well. You will completely impressed yourself when you take this bread out of the oven. Enjoy.
Janet,
I LOVE your site. How wonderful of you to create this for others! I "had" a recipe for Artisan bread from a group I belonged to for Cast Iron collectors. I have a Wagner Dutch oven that I am going to try this with. I wonder though, should I put a wee bit of oil on the bottom? I also have a LC, but it's SO big, oval.
CANNOT wait to try your recipe!!!
Thank you so much. BEAUTIFUL site!
Nan
Hi Nan, I so glad you found my site. I really don't think you will need the oil. I'm not familiar with a Wagner Dutch oven. The bread bakes beautifully in a Lodge dutch oven without oil. Let me know how it works.
Oh man…………. I'm so not happy:( I put my first batch of this easy bread into my oven and it is on it's last leg of the journey…. the last fifteen mins…… I can tell though that it's not looking good for the home team! LOL
The loaf is looking very small and dense. What did I do? It looked GORGEOUS while "rising" nice and bubbly……. light.
But when I went to take it out of the bowl, boy did it shrink up…… what did I do wrong?
Oh and BTW, the Wagner Dutch Oven is a very old cast Iron Dutch Oven like the good old days, like Grandma used to cook with:):)
Have any ideas of what I possibly did wrong?
thanks!
Nan
I'm so sorry Nan. Ok let's go through some of your steps. It does rise quite a bit during the 12-18 hour rising time. THEN I remove it from the bowl onto a heavily floured surface and form the dough into a ball. It DOES deflate. Cover the dough with the plastic wrap that was originally on the dough while the oven is heating. Put the dutch oven in the oven and heat for 30 minutes. Then remove the hot pan from the oven and carefully lift the dough and drop into the hot pan. Don't burn yourself. At this point my dough looks like a mess. Because it is so sticky, it just doesn't hold the same shape once dropped into the pan. Put the lid on and place in oven for 30 minutes. Remove lid cook another 15 minutes. When you remove the lid the bread should have risen. It should look beautiful. It is a more dense bread with a thick crust. ???? Let me know if this helps.
Possibly the flour and/or the yeast was old or out of date?
hi whats a dutch oven???? I love your bread fab x
Hi Janet!
Sorry for the long lag in my response.
I did a little bit more reading and found that I should have been allowing my bread to rise another two hours after removing the dough from the bowl and shaping it into the ball. I did this and OMG was it delicious! My family absolutely loved it. So the key was an additional two hours on the counter before going into the hot Dutch Oven.
YUMMY!
nan
Hmmm…that's interesting. I'm glad it worked for you.
wonderful! I can stop myself from reading your recipes. I admires how crusty your bread look.Also I would love to have your 'le creuset pots'. I'm going to buy one, but I think the bread look kind of rough, may be because you dont knead them before baking them. Thanks anyway!!!!!!!!!!!!!!!!!!
Le Creuset pots are so expensive, but love them. I have purchased Martha Stewart enamel cast iron pots at a fraction of the price and they work just as well. My sister uses a "Lodge" cast iron dutch oven for camping and it works great. It is a rough exterior. The dough is extremely sticky and really isn't kneaded at all. Looks rough, but tastes fabulous. I just made a loaf filled with chunks of pepper jack cheese last night. It was fabulous. Good luck.
I had both Martha Stewart and Le Creuset pots and I found that the Martha Stewart ones chipped very easily. I don't think they are worth the cost. My advice is spend the extra money on the LeCreuset (I get them at an outlet store) and they will last forever.
For some reason Anonymous your comment isn't posting. I'm not sure how watery your dough is. It's pretty sticky and doesn't hold it's shape much. Every time I lift the dough to put it in the pan, I make a big mess. It's sticks to my hands and so I plop the dough in the pan and it somehow always works. Let me know if your bread turns out. Next time add 1/4 more flour and see if that helps. Good luck.
I just saw this recipe on Pinterest, so I'm a little late to comment, but I think you should be citing your sources. It seems implied that this is your brainchild, but your repeated use of the word "shaggy" is a dead giveaway. YouTube "no knead bread" and you'll find the original baker who developed the recipe as it was run years ago in The New York Times.
I don't think there was any suggestion that she came up with this bread recipe by herself.
Furthermore, "shaggy" is a phrase that's frequently used in dough-making. Here's a link to America's Test Kitchen. I performed a search for "shaggy dough" and 647 results came up.
Just sayin'……
Dear ANONYMOUS, I find it rather humorous that you accuse Janet of taking claim to this recipe (which I never assumed that she created this bread recipe) when you sign your name as "anonymous."
Reading most of this page I never had the impression that you, Janet, were taking all the glory of creating the recipe. I find it quite humorous that the person accusing you signs in as "ANONYMOUS."
Yummy
She says she got this recipe from Le Creuset right at the beginning. I never got the idea that she was impling this was here "brainchild." Great ideas Janet!!
I think you need to read a little more carefully Anon March 2…because the blogger clearly states at the top she clearly underlines that the recipe is from Le Creuset – plus I'm not a fan of your in-your-face posting. This is a fun arena where fun people share their thoughts – go be Debbie Downer somewhere else, ok?
If you'd learn to read, she states in the second sentence of the post that she is using a recipe from a Le Creuset book.
She cites it as a recipe from Le Creuset actually… in the first paragraph of the blog 🙂
She actually cites it as a Le Creuset recipe in the first paragraph 🙂
I think she clearly cited her sources at the beginning of this blog post when she said "That all changed when I found this recipe from Le Creuset." Can't get much clearer than that.
Had you been paying attention, you would note that at the top of the blog post Janet says she had all but given up on making artisan breads when she found THIS recipe from Le Creuset.
Yours is a disparaging, snotty comment that contributes nothing to the conversation and makes you, not Janet, look bad.
She did state that this wasn't her recipe… She says in the 'intro' that this is a recipe she got from Le Creuset.
It's ok Janet… I've got your back! 😉
" As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know. I found the recipe in a booklet using enamel cast iron pots. At the time I posted the recipe I had no Jim Lahey even existed or I would have definitely given the man full credit for this wonderful bread and idea." – copied and pasted from the top of Janet's blog post.
She does mention this in the begining
The first paragraph of the page is the disclaimer that she is not the originator of the recipe… she's just passing on the great info.
That being said… I, too, found this on Pinterest… I can't wait to try this! I need to see if my stainless steel pot has a lid! (Although Christmas is coming up… maybe I'll ask my hubby for an enameled pot! LOL)
serious? who cares where it came from. I'm pretty sure most everyone on this forum would agree that it's fabulous for Janet to share/pass on the recipe. There are so many recipe snobs who don't want to. I say Thank You Janet for sharing!:)
She does give credit 🙂
Even the NYT article explains that this is a tried and true technique (versus a recipe)- it is all over the web- but not with such purty pics!
Plus "shaggy" is a VERY common word for making doughs- I have way too many bread books and many use that word.
If you read the entire page, you will find, right under the first bread picture,that she gives credit to the originator of the recipe.
She DOES say exactly where it originated if you read from the beginning!
Don't be so quick to judge!
I believe that she did cite sources in the beginning of the post. Sentence #3 and sentence #5 to be exact.
She states that at the beginning. Says it was published in the New York Times. She even credits a person. Perhaps you should read more carefully.
If everybody had to find the *source* of every recipe out there nobody would ever cook…or post for that matter…anything. Geez, what are you the recipe nazi?
Oh yes!!! This looks awesome! I will definitely be making this asap!!! I love homemade bread and I have never tried it this way. I am so excited to try it…my family will devour it!
Janet, I love the beauty of this bread and am already craving a loaf! I recently baked a loaf with kalamata olives & pine nuts at a friend's house, but it took a ton of prep, a grain grinder and a dough kneader! What you've just posted is every bit as beautiful and I can tell from the comments delicious, too! I haven't broken in my new Le Creuset dutch oven, yet – my friend just got it for me on sale with a coupon at Macy's for $25 – so this is the perfect debut! 🙂 P.S. I also admire how you respond to each comment. Few bloggers do that and it's so helpful to actually see all of the answers to questions I now won't have to ask!
First of all, Janet, I think you are the best blogger I have ever experienced. You are so thoughtful to respond to almost every comment even when it's been a repeat question! I don't have the right pan w/lid to make this delicious looking bread but I will start looking.
P.S. it also tickles me that I've found a soul-sister who still says "holy cow". 🙂
Hahaha. Well, I can't type what I'm really thinking. I've thought about it, but the church ladies would have a hissy fit! Thanks for such a kind comment.
me too, me too, me too! Holy Cow, whod-a-thunk? I cook for our Cursillo weekends for about 85-100 people and this recipe for bread does the trick. Several women bake and bring 2-4 loaves, it's a bonding thing. Of course we could buy some, but why??!!
me too, me too, me too! Whod-a-thunk? holy cow is part of my norm talk. Holy Cow Is This Bread Good!
Thank you so much for sharing this recipe! I tried the basic loaf last night (lasted about 10 minutes between 3 of us) and have two more going today–fig/walnut/bleu cheese and swiss/tarragon/cracked pepper. I can't wait to try some of the other suggestions!
Fig! Walnut! Blue Cheese! You win!!!!!! That sounds amazing. I love anything with cracked pepper. Thanks for sharing. Let me know what eles you create.
kswinarski@nc.rr.com I am a total lover of baking breads. I have tried many many recipes and I do have to say this was the best flavored bread, and easiest bread to make. Thank you for sharing this and your other great recipes with us.
Thank you so much for your kind comment. That just made my day.
Oh yum, yes let us know about rye. Baked this yesterday and it is, by far, the best bread I have ever made. Will definitely be making again and again. Thanks for sharing.
I will work on that rye recipe. Uggh wanted to today, but had a dr. appt. Foot in a boot for 4-6 weeks…cried while eating carrot cake. I'll get on that Rye.
Found a great way to get the dough into the pot alot easier! Put the dough on parchment paper and then drop the paper with the dough right into the pot. Love this recipe, Thank you sooo much.
Viola! There you have it. The best tip so far. I can't tell you how many times I have ruined a beautiful loaf by lifting it into that hot pan. thank you so much for sharing.
So you LEAVE the parchment paper in the pot when you cook the bread? Just trying to be sure I understand because I REALLY want to try this…
So you LEAVE the parchment paper in the pot when you cook the bread? Just want to make sure I'm understanding because I REALLY want to try this!!!
I think they make a special cleaner for Le Creuset. I love mine looking used though 🙂 This bread is fabulous! Thank you so much for sharing!
Incredible recipe! Thanks for sharing.
Thank you, Tiffany. I have a Tiffany and she is as sweet as the name. I greatly appreciate your comment.
I made this bread today and I just HAD to share with you how I made it! I used my slow cooker, and it turned out BEAUTIFUL. Being a newlywed, I don't have a full collection of all the fun fancy kitchen gadgets, so reading through these comments got me thinking. I was dying to try this out, but didn't want to splurge on a dutch oven. So, I made the dough as you directed (so easy, I'm in love!!!!). Instead of putting it in a dutch oven to bake, I placed a piece of parchment paper inside my crock pot, placed the dough on top, and turned my crock pot on high. It baked for about 2 hrs. The crock pot gave the same effect as a dutch oven would. Once it felt "done" I took it out. The top crust is soft, but the bottom is nice and crispy. I guess if you wanted a nice soft bread, you could stop here. But I am all about that crispy crunchy crust. I put it under the broiler in my oven for 2-3 min (don't do any longer! I made the mistake of walking away and burned it by leaving it in to long!). It is delicious, and doesn't heat up my tiny apartment like the oven would.
Thank you for this recipe! I am so inspired, I now have 3 loaves rising on my counter as I type. A delicious smelling garlic and parsley loaf, and two tomato basil loaves. Hooray!
I have been reading some of the posts but have not seen if you grease your pans. So do you? This looks amazing!!!
I do not grease or oil the pan. I have not had any trouble with the bread sticking.
Can't wait to try this recipe. I do have a LaCruset French oven so will be perfect. My friend has the same kind of pot that she got at Sams and it would work really well too The cost is a fraction of the laCruset. Both are enameled coated cast iron and both have a life-time warranty.
Another fabulous tip. Thank you so much.
I baked my first batch today and it came out perfect so I decided to make one with some parmesan cheese. It's been rising for about 8 hourse and I noticed it has some discolored spots and flecks. I'm concerned that it could be mold. Have you ever had this happen? I had it covered tightly with plastic wrap so I don't know if that caused the problem.
Ya know…that does happen when I mix in things. I really don't think that it's mold. I think it's just the flour. It is like when you put pancake batter in the refrigerator overnight and it darkens a bit??? Have you ever had that happen? I'm sorry that I don't know exactly what it is, but it does go away during baking. I haven't worried about it. I hope this helps????
Tried this the other day in my cast iron Lodge dutch oven and it tasted awesome! The only thing is it rose perfectly in the covered bowl (sat on counter for about 17 or more hours)and when I took it out of the bowl and laid it on the flour it deflated. I covered it while the pot was heating and after it cooked it still didn't rise. Maybe I should've added more yeast? I did as instructed except I added sharp cheddar cheese a little garlic powder and some dried basil. You think that could've affected the rising? Even though it didn't rise it still tasted great. Any tips would be greatly appreciated! Thanks for sharing such an easy and delicious recipe!
~Bonni
I have not had that problem. Be careful not to work the dough too much after removing from the bowl. I just gently scrape it out of the bowl onto a flour surface and gently form into…something that resembles bread. Don't knead or work the dough after the rising time. I hope this helps.
Garlic is an antimicrobial. Antimicrobials kill or inhibit the growth of microorganisms such as bacteria, fungi and protozoans; in this case-the yeast.
I've used a similar recipe for years, that can store in the frig for up to a week. THIS one sounds great.. I'll be trying it really soon as I love a good Bread. Love the various flavorings folks are using. Cast iron is good for everything!
I'm anxious to hear how you like this. Thanks for your comment.
My plain version is sitting on the counter as I type this! Can't wait to bake it and taste it tomorrow! One question: how do you know how much extra ingredients to add for different varieties? I want to try a cinnamon raisin but I don't know how much to add! Thanks
Oh geez, I just guessed. I usually add about 1 cup cheese when I use it. With raisins about 1/2 cup. Depends on how much you want studded into you bread. I probably added 1 tsp. cinnamon. You can just play around with the ingredients. The dough may look loaded when you first mix it, but as it rises and bakes the add-ins spread out.
I soaked some raisins in water with some cinnamon mixed in. Then I made the dough and let it rise. When it was done rising, I spread the dough out as flat as I could without handling it too much, sprinkled it with cinnamon and brown sugar and the raisins patted dry. Then I rolled it up and squooshed it into a ball. Bake as usual. Oh. My. Sweet. Jumping. Jehosephat. The smell of it baking brought three different neighbors knocking on my door!
I have a recipe for bread and they claim too much garlic or cinnamon can affect the rising of the bread, it interacts with the yeast, is this true
Yummmm. I love this. Today's batch, cranberries, orange zest and sunflower seeds.
That sounds amazing! Keep it up.
Stupid question, but would I use fresh, uncooked cranberries? It seems as if they would be too firm, but I've never cooked cranberries. Thanks.
I don't have a cast iron pot. Would my Pampered Chef Stone roasting pan would work? Has anyone tried that?
Does it have a lid? You just need a tight fitting lid. The pot becomes a steam oven. The steam creates the crisp crust. If it has a lid, I'd try it. Why not? Let me know if it works.
I used my pampered chef today. We had a glass lid that fit tight. It worked beautifully.
Yes, it works perfectly!
I just used my Pampered Chef deep covered baker and it worked beautifully!
I use the Pampered Chef roasting pan without any problems and my bread comes out fantastic!
I don't have a cast iron pot. I'm really anxious to try this out but I'm scared of what I can and can't put in the oven. Can you put a crock pot insert with the lid in the oven without any problems? Help….
Two attempts now it's just not rising. It's yummy, but very dense. Any suggestions as to why? I am in Colorado at about 4,700 feet, so maybe I should change something to adjust for the high altitude? 🙁
My altitude is about 5500 feet. What about your yeast? Is is new. You can check in by mixing it with some water and letting it stand for about 10 minutes. If it foams that means its still alive and kicking. If it doesn't you may need more yeast. Also, try being very gentle with the dough while taking it out of the bowl. Don't knead or fuss with it. It is a heavy dense bread. It's not light and fluffy. I hope this helps.
I'm at about 6500ft and didn't change the recipe a bit (besides adding tasty things like garlic and herbs. I don't think you should need to alter it a bit. I use regular (not rapid rise yeast activated in 1/4 c warm water and it is perfect.
I'm in Colorado at about 6200 ft. Followed the recipe as-is and it turned out perfectly!
Oh, wait, one difference: I used "better for bread" blend flour
I live in Colorado, as well, and am unable to make this recipe here. This was a go-to recipe of mine in Austin – it always blew people away, but little did they know it was so easy. It definitely does not turn out anywhere close to how it is supposed to at this altitude. Did you ever figure out how to make it work?
i found this recipe on pinterest. i made it in my pampered chef's deep covered stoneware baker. it turned out perfect! gonna start another loaf tonight!
Fabulous information. Thank you for sharing.
Thank you for posting about the baker! I have one and we were trying to think of another pan to use besides the Creuset! Perfect!
Made my first loaf yesterday!! Awesome, awesome, awesome! Can't wait to try variations!
I mistakenly used bleached flour and I think that did make a small difference in overall quality (slightly gummy center, instead of a chewy crumb), and the crust was super crusty – difficult to slice – I'll wait until it cools more next time – but otherwise this is the best bread recipe I've ever tried!
That's good to know. I don't ever purchased bleach flour, but there might be some followers that will need that information. Thank you so much for sharing. Let me know if start creating flavors.
I'm excited to make this! I do have a suggestion for your pots and how to clean them. Have you heard of Norwex? If not – YOU NEED TO! Their cleaning paste would work wonders on your pot – inside and out of it. I have used it on my sterling silver pots I thought were 'burned' on the bottom forever – and it make it like new! Seriously try it. I have a friend who sells it and if needed, she can order you some and ship it to your door – wherever you are.
I have not heard of Norwex. I'll read up on it. What product did you use?
Since she didn't reply, I'll tell you that you should truly check out Norwex for your cleaning. I found it in October and am hooked! (And I've been homemaking almost 40 year!) – I was so impressed that I became a consultant that very night, so you can contact me if you'd like more info.
Wow I too found the recipe on pinterest and it was exactly as you said….perfect….mine just came out of the oven.
Just like your picture ….and yummy…. Can't wait to make it again with some additions ….
Thank you so much for the recipe! I will be buying a pan for my daughter that is getting married in June so that she too can make some bread …. I did have the exact pan …well I have 2 and will be ale to double my recipes and really look forward to having fun with this recipe now…. So easy.
Wahoo. I'm so glad your bread was a success. My college students have pans to bake bread in. My son has become quite the bread baker…but he still doesn't have wife???
I have that exact blue pot. I am totally going to try this!!
Do it!
I don't have any thing that is cast iron. Would the Pampered Chef Stoneware: Deep Covered Baker work?
I think it does work. Read up on a few comments. As long as it has a lid, give it a try.
A small bowl filled with 1/2 cup of ammonia and placed on the bottom of your oven with Le Creuset in the oven and the oven door closed overnight will also clean your pans up. And your ovens too!
Can't wait to try this bread. My cast iron dutch oven isn't enamel coated so we'll see how it works! Have you tried with whole wheat flour yet?
I put together 4 breads. They ended up having 20-22 hr sitting time before I got them in. I used orange juice in one and the wheat almost 1/2 and 1/2. Taste wise they were all great. I was disappointed that they didn't raise up as high as my previous try (more flat and no peak in the middle).
Do you think it might be because they sat for so long?
I don't think so. It could be the mixture of a heavier flour or the orange juice. You just have to play with it and see what works best. Sometimes my bread doesn't rise as much either. I don't stress over it.
omg, just ate the best bread! soak 1/3 cup of 10 grain cereal in h20 (about 3/4 cps water) for a couple hours. Mix 2 cps sprouted wheat flour, 1 cp white unbleached flour, and the rest of the regular bread recipe above. When adding the water, add the cereal at the same tine, with 1/4 cp molasses. Might not need as much water since the water in the grain cereal adds moisture. Follow as usual. WOW, this is so good my husband and I are chowing as we speak! Enjoy!
Now that's what I like to see. Creativity in the kitchen. Way to be daring. This mixture looks amazing. I'll give it a shot. Thanks for sharing the recipe. Happy baking.
Wow…holy cow. I love to cook and this was so easy and beautiful I can't wait to use my own 100lbs of flour!! I used my le crueset 5.5 and I had a round covered casserole dish..rachel ray..from Kohl's…not cast iron. The rachel ray turned out better than the other (I'm really glad since I use it for nothing and my le crueset for EVERYTHING. Thanks again…best post ever!
Great tip.
Thanks so much for the info on the Rachael Ray Covered Casseround.I just bought one the other day at Kohl's so I could make this bread:(safe up to 500 degrees). I found the answer to my 1st question regarding to oil or not oil the pan first.I was really pleased with the info re: the Rachael Ray Casseround. You have made my day here! Now the next problem I have is I found out I don't have any yeast. However, I do have a couple boxes of sourdough bread mix for my bread machine. Can I use the sourdough bread mix for my loaf? If that is not an option I will just postpone my bread making until I have the proper yeast & ingredients. Thanks for the recipe though, I can hardly wait to try it!
Looks wonderful!! Can't wait to try it!! Do you grease the pan?
Nope. I don't grease the pan. Bread does not stick…so far.
I made the dough yesterday and it didn't seem as moist as you mentioned. Having baked bread other ways in the past, the dough I ended up with was the right amount of stickiness just to throw in the oven right then. When I dumped it out this morning to bake, it was a little bit more sticky but definitely not bad at all. I live at about 5,000 ft. Should I be adding more water?
I'm above 5,000 and I don't add more water. The dough is pretty stiff and first and does seem wetter as it sits. I'm not super accurate at measuring all of the time. Some days the dough is stiffer than other days. Some days my bread rises higher than other days. I'm ok with that. I try to take baking pretty easy and let what happens happen. C'est la vie.
I had a question. I have trouble forming mine into a ball. It just wants to spread out until it's an inch high disk on the cutting board, waiting in the flour for the pan to heat up. I let it rise for 18 hours. Is it too much water? I used all the correct amounts and don't live at a high altitude. Thanks!
I had that happen today while trying to make Rye bread. Less water for sure. Start with 1/4 cup less water. See what happens then.
Hi! I baked my bread today & it looks AMAZING! I put cheddar cheese & garlic in it. However, I cut a small slice & it appears a bit doughy. :0( I put it back in for 8 minutes, covered, I hope that will help. Have you ever had this happen to yours?
The only difference from your recipe is that I have a cast aluminum pan vs. cast iron. I did some research online & it appears that shouldn't make a difference, but could that be the culprit?
I appreciate any suggestions! Thanks!
Tammi
???Hmmmm. Well, the bread texture is denser than normal bread. It could be that it was just cut while too hot, but we generally cut into the bread as soon as it is out of the pan. You could try baking it longer. However you don't want the crust to be too dark or hard. Let me know what happens from baking it longer.
I may have figured out the problem with mine…I used your cheese measurement of 2 1/2 cups, but spaced that you were making a double batch! I only made a regular batch. Hmmm…extra cheesy bread I guess! LOL
My son would be in cheese heaven!
These all look AMAZING! Love the gift idea too! Going to start a batch tonight, THANK YOU FOR SHARING!
Just made my first batch and it is bread heaven!!! i have tried to make bread so many times and have failed. will this work in roll form as well if so what do you think the baking time would be?
thanks so much for sharing this.
Hi! I can't believe how easy & good this was! I thought for sure it wouldn't work….I mean, no kneading? no spraying the pan? But I did what you said and have a lovely loaf that I love! I can't wait to try some variations, but I'm horrible at not having a recipe. When you add other ingredients, how do you know how much of each additional items to add? Thx so much! 🙂
I can't wait to try this out!! I was wondering though if anyone has mentioned making this into a gluten free recipe and IF it has still worked?
I have not tried gluten free. I was thinking about playing around with spelt and kamut since they have lower amounts of gluten. They would make the bread heavier than wheat, however.Let me know if you try it. My body handles gluten just fine…in fact it loves it. So I don't have to play around with gluten-free.
I just found this recipe and will be trying it in the next few days with GF flour. Pinterest has a great measurement conversion chart (you can find it in my cooking board – Julie Daech, if not by simple search). I have an all purpose GF mix that I bought and will try that first. Once I restock the pantry next week (if not before) I'll try with the conversion suggestions and I'll let ya'll know how it comes out.
Not sure what Im doing wrong. Im getting discouraged since everyone else seems to be getting it right. Im on my 3rd batch and the dough is doubling in size, but when I bake it in the enamel cast iron pot its flat like a pancake. Any suggestions??
Where do you live? I'm coming over! I just want to see what is going on in your kitchen. Read down a few comments and see what I have said about instant yeast vs. normal yeast. Try that. I actually had this problem yesterday while playing around with rye flour. I had a loaf do the exact same thing that you described. I make two loaves one with 1/2 rye flour & 1/2 white. The other loaf was 1/3 rye flour and 2/3 white flour. The 1/2 & 1/2 was flat as a pancake, but had a stronger rye flavor. I like the flat loaf, I just sliced it in half length wise and pretended it was foccacia. Let's keep in touch about your bread. You will succeed!
I had to buy an enamel cast iron dutch oven cuz I didn't have one, but it was worth it because last night I made my first loaf, baked it this morning and ate it for breakfast! It looked exactly like yours. I'm thrilled. I had lots of flour on the bottom of mine which made it kind of thick, so I thought I might try just a dusting of cornmeal on the bottom. Have you tried that? I want to use raisins and cinnamon in a loaf for tomorrow. This was SO easy and it's so pretty and was so fast. My dutch oven said not to put it cold, into a hot oven, so I just popped it in the cold oven and turned it on to 450 and it worked just fine. Thanks so much for the inspiration!
I have not tried cornmeal, but what the heck. Give it a try. I did however try the suggestion of placing the dough onto parchment then dropping it into the hot pan. Worked like a charm. I think I'll do that from now on. I like the crunch the cornmeal could give. Cornmeal tastes much better that flour. Thanks for your comment and helpful tip on pan heating.
when you put the dough on parchment while pot is heating, do you put the parchment into the hot pot and bake it, too?
I agree with you. I had baked some bread in my Lodge enameled dutch oven without trouble but it said to warm the pot up in the preheating oven. Then this time I put it in when it was already hot, and afterwards I found a bump in the interior bottom of the pot which then cracked off until there was a hole in the enamel the size of a 50 cent piece. I am very sad, as I used this pot a lot for cooking. I think I can still use it for baking though, since the bread will be dry. Maybe I'll put a piece of foil on the bottom for baking as I would rather not eat enamel. (And save up for a Le Creuset.)
Ooops. Mine didn't rise much. Guess I was supposed to activate the yeast in water first instea of just mixing the pellets in?
You could have something there on the yeast. I only use instant. Try activating the yeast in a 1/4 cup warm water. Then add to the mixture. You will need to reduce the water that you put in, of course. I just wish I could just pop on over to your kitchen to see what's up. Let me know if the yeast thing works.
After a full 12 hours in the bowl after sitting all night it definitely looked like yours,however, when I removed it from the bowl the dough was still quite gooey and didn't really form a ball. After placing it on the floured surface it flattened out quite a bit (about 8 inches in diameter and 1.5 inches high) Did I do something wrong?
Are you using white unbleached flour? I think the whole grains do something funky to the dough. Let's start with the yeast. Are you using instant. That's all I use these days. If you are using regular yeast (not instant,) try dissolving it in 1/4 cup warm water. When it begins to foam mix into the flour and other ingredients. You could try making a stiffer dough. Reduce the water by 2 tablespoons for a start. ???
Just wanted to make a note about cleaning your Le Creuset.
DO NOT use powdered bar keepers friend. It will dull the surface and NEVER be shiny again. Love the recipe and all the feedback. Thanks for posting.
I agree with the comment above about you being the best blog hostess. My loaf looked like a brain going into the pot. Did I not shape it long enough I was so scared to over work it. Mine just didn't look as tight as yours. Also, could you use beer instead of yeast and water?
Why thank you for such a great compliment. I'll consider myself the hostess with the mostess 🙂 I just wish I could come into everyone's kitchen that is having problems with rising. Maybe make a stiffer dough…less water??? About the beer…not sure on that. I've only used beer to kill slugs in my garden. But hey, it's worth a try. Let me know if you try it. I'd love to hear the results.
I've been making the bread from the book "Artisan Bread in 5 Minutes a Day" for a while, it's basically the same thing, and learned that if you have a baking stone, you can use that with a large metal bowl to cover, and it does the same thing. I'm not one lucky enough to have any great cast iron (enamel or otherwise) but this works for me.
I really need to get that book. I think it's a great idea to use a pizza stone. Thanks for the great tip.
omg its the best
Try scrubbing your pot with a little Cameo, it should take the crud right off. I'm so making this bread, by the way…
Hi all.
in reading through all the positive comments I hope I am not repeating the question.
I am wondering if anyone has tried using rice flour? I havew a glutton intolerant in the house and need a great bread recipe.
I am going to try it but was hoping someone already had.
Well, just a report to let you know how it turned out in my enamel pot.
When I took off the lid after it was hot I had the (lovely) odour of chilli – forgotten that I had cooked that the last time I used it! Anyway, it didn't seem to matter, the bread turned out perfectly! I used parchment paper but probably won't do that again as I found it awkward to get into the pot. But the bread – SOOOOO delicious and will be repeated very soon! Even my DH is eating it, and he rarely eats any of the bread I make!
Well I am a major procrastinator at times…. So after dough proofed for 20 hrs, I figured out I dd not have the right cooking container… Living n a very small town I went to 2 second hand stores and the pharmacy… No cast iron Dutch oven. Decided to use an old Corning clear brown glass Dutch oven container. Tuned out beautiful and YUMMY! Now my sweet husband has bought me a new bright red porcelain cast iron Dutch oven…. Think he has an ulterior motive….. He loved it too. Thanks for making me look good! LOL
Question. Does everyone here eat the whole loaf at one sitting? You say that wrapping in plastic wrap makes the crust soggy. So, what is the best way to save/store some leftovers without losing the crustiness?
Jim
I did some research a while back and the best way seems to be to just let it sit out with the cut side down. That's how I've been storing my bread and it works well as long as the loaf gets eaten within a few days.
Once it's completely cool we put it in a big ziploc bag and that seems to work
I slice and freeze after about 24 hrs stays fresh that way!!, tastes very good, so yummy toasted
I clean my Le Creuset pans with a kind of paste made of dish washing liquid and kosher salt. It scrubs all the accumulation off, but takes a fair amount of work to do it. Best of luck & thanks for sharing this recipe.
Baking soda paste and elbow grease also works well with enamel or glass pots that have baked on residue or minerals.
I just purchased a porcelain enamel cast iron pot in blue. Beautiful! It is just like the LeCreuset pot and is my new favorite toy! This bread recipe has inspired me to experiment and become the bread baker of the universe! You are so awesome! Cindi
Thank you for all your kind comments and helpful suggestions. You are all such fabulous bakers! Keep it up.
Hi, Janet – I found this a couple of weeks ago during a mindless Facebook/Pinterest browse and have been making a loaf of bread almost every day since! I've tried plain; dried apricot, almond and seeds; mixed grain/seed; rosemary and lemon (next time I'll add the gruyere); and kalamata olive and rosemary. The latter was the hero of my weekend camping trip in the Aussie bush, where it was devoured with a hard goats' cheese and washed down with chardonnay, between many exclamations of delight. Just one of those food perfection moments. I was fit to burst with pride. Thank you!
I have been using a similar recipe but have been substituting some of the water for 1/4 cup pale ale and 1 TBS white vinegar. It gives it a sour dough flavor. I also place it on a sheet of Pam-sprayed parchment paper then plop it in the Dutch oven. Yummy!
I just received my dutch oven and in the directions for use, it says NOT to preheat the dutch oven empty. I really want to bake this bread…….can anyone tell me if preheating the dutch oven empty will damage it? I can't imagine giving directions to preheat if it will cause damage. Help please….
I don't read directions, so never saw anything about pre-heating. I will say I've now preheated my bare cast-iron dutch oven about four times in two days, and nothing happened, so I'd say you're safe. 🙂
It DID damage mine. Better to warm it up while you are heating the oven.
Try cleaning your pans with Bon Ami..never scratches. Use with a damp cloth that you don't care about. Works wonder on glass pie plates, too.
Janet,
Love the ideas, thanks so much. I tried pepperjack cheese with roasted garlic and rosemary and it was fabulous. Now, I want to try some of your other ideas. Tried a multi-grain/seed variation with sunflower seeds, flax seed, oatmeal and raisins. It made a very dense loaf that didn't raise as much but was still really delicious.
Also, can confirm that an enamel casserole dish with lid works fine and bread comes right out with no oil. Have also tried my crock pot liner and that works great for a larger option but be sure the handle is metal. I had to replace my original knob to be able to use it in the oven.
Hi! I'm wondering where you got the new knob for your crock pot liner as I'm interested in using my crock pot liner to make this bread. Please email me at compactkid14@gmail.com and let me know. Thank You!
Ok I've been trying bread/bisquits for years and no luck. I am now a SUPER HERO!!! YEAH!! I did find I had to add abut 1/2 more water to get all the flour. I also turned my oven down to 425 deg as the middle still seemed slightly wet while the outside was ready. Worked perfectly. THANK YOU!!! Bisquit recipe per chance?? hehe
Funny you should ask about a biscuit recipe. I have that on my list of things to blog. I'm going to finish a few more "healthier" recipes then move on to biscuits and fresh strawberry jam.
Last year I discovered that brushing whole milk on top of biscuits, while sitting on counter for 20 min, helps them to rise to their full potential during the baking process… I'm 50 yo & still learning! Thanks Janet for the bread recipe & all the hours of replies you've posted, with tons of awesome hints. An easy bread recipe for a busy Home School Mama! Debora
I'm 2 hours into making this bread and have 2 questions. First can I split this and make one small loaf and one pizza crust? Second can I let the dough rise longer than 18 hours. I started this bread this afternoon and would
Like to make pizza with it tomorrow but not at 6 in the morning. Could I possibly refrigerate it to use later in the evening? Thanks for this wonderful post.
Melanie
Absolutely. You will want to adjust the cooking time for a smaller loaf. Just keep watching it. You can let the dough sit out for over 24 hours. I have without any problems. You don't need to worry about refrigerating the dough. It should work just great. Sorry I haven't responded sooner I have been out of town and away from a computer.
now that I have secured 2 pots for myself I with share something. Yes the french pots are expensive, and I was prepared to shell out some dosh to achieve what you did and shared. However, I found out that Kirkland, yes the Costco brand, sells these pots, and BTW they are made in France, even can use the same replace lip cap. Kirkland used to sell something similar, but it was made in China. They stopped selling that item and now it's from France, and the price, via Amazon, a nice jaw dropper http://www.amazon.com/Enameled-Cast-Iron-Quart-French/dp/B004YWKZQO/ref=pd_sim_sbs_misc_1 So I have included the link just in case anyone is interested in a better price but for something that is either Le C, under the Kirkland name. Can't wait to get mine and experiment with your recipe. Thanks
So, I first want to thank you for sharing. But I also want to share something. http://www.amazon.com/Enameled-Cast-Iron-Quart-French/dp/B004YWKZQO/ref=pd_sim_sbs_misc_1
Kirkland is selling what I think are Le C pots under their brand, these are made in France. Yes Kirkland used to sell other ones but because they were made in China, folk wouldn't buy them. So their enameled pots now come from France, and the price is really really good. I bought two, and can't wait to experiment with your recipe. Thank you again.
Those pots are only rated to 400 degrees. Have you had any problems with them?
YES!!!!! Finally.someone has posted what i NOticed first thing.most of the ENAMELWARE boldly state do not heat above 400degrees. S o now what? Just bake at 400 Anyway? I have 3 that say that.also several posts have stated optional bakeware like a crockpot insert which the mfgr. Has clearly Stated not to use as a stand by itself baking container. ( Also would not let me cap in small caps) thank you–i have read thru literally thousands of comments on this.
Just stick to whatever the manufacturer suggests. Bake at 400 degrees. I would bake the bread an additional 5-10 minutes with the lid on.
Le Creuset 12-Ounce Enameled Cast-Iron Cleaner
3.6 out of 5 stars (40)
$14.95
http://www.amazon.com/Le-Creuset-12-Ounce-Enameled-Cast-Iron/dp/B000E5D04E/ref=pd_sim_k_4
I do not have a Le Creuset pot, what else can this be made in? It looks soo good and I would really love to try your recipe. TY. eragon1060@gmail.com
Baked this first thing this morning………..it is the most delicious bread in the whole world. And the easiest. Thanks so much for the recipe. I'll be making this over and over and over again.
I found a 6 quart dutch oven, made by Lodge, on Amazon for $50. It showed up yesterday and I immediately went to the store for supplies!! My Asiago / Sundried Tomato bread is proofing now!! CAN'T WAIT to slice into it tomorrow!! 🙂
WOW…I can't thank you enough for this post….This bread is the best thing ever and crazy easy… I can't believe I made such and amazing loaf of bread!! I added thyme, chili pepper, olive oil and white pepper, some dijon mustard on top and parmesan (lovely crust)… it's smells like a bakery in my own house!!
Gabriela – how much (roughly) of what did you use? This sounds incredible! I'm particularly interested in knowing how much olive oil you used and how well it worked. Thanks!
Janet, I started making this a few years ago, per the New York Times recipe. I use my crock pot liner with the all-glass lid it comes with. It works perfectly!
I absolutely love all the variation you have come up with…I've got to try them!
Great information. thank you.
Fantastic Bread. I've been reading through the posts (as I didn't want to ask a question that has been asked a million times) and wondered if the bread is supposed to be a bit moist in the center? I know its supposed to be a bit denser but it is slightly moist and I wondered if I need to adjust my cooking times. THanks will still eat it anyways.yum
Moist, but not doughy.
could you add dry ranch dressing seasoning or would that harm the action of the yeast? thanks!
Do it!
Janet, you have the patience of a Saint!
🙂 I'm going to show this comment to my family. Thanks for comfirming! Hahaha
Can't wait to try this bread..But I have to..I need one of those pans..saving my pennies..LOL.. Have you tried easy off oven cleaner…they make it safer now, I can use it on my enamel stove…but not on painted areas..
What type of yeast are you using? Is it the rapid yeast or just regular?
I've now made more than a dozen loaves of this bread, in amazing combinations! One thing I discovered is you can use up all your old herbs when then are expired (2 tsps. per loaf). No need to throw them out when replacing with new fresher bottles. Also, I used bread flour for the first time today and I found it to be lovely as well as the all-purpose flour. Seems you can't go wrong experimenting with this awesome bread!
Your breads look amazing. I tried another recipe in my cast iron pot and they had you put your dough on a piece of parchment paper and to put a cookie sheet under the pot so the bottom didn't burn. Have you ever had any trouble with the bottom turning too brown or burning? Thank you!
Thank you Janet, can't wait to try the bread. I have a clay La Cloche I use to make sourdough bread, I believe that will work just as well as a Le Creuset.
Would you preheat this? I have one and would love to try to bake a loaf in it. Thanks!
OMG.. this looks amazing… sooo glad I found this on Pinterest; I'm German and miss my delicious bread here in the US and can't wait to give this one a try… I noticed that you used a spoon to mix it all up, would it work with a Kitchen-aid mixer as well or would that maybe be too much beating? Thanks for the amazing post…
does it have to be a cast iron pot?
Try putting your dutch oven in a large ziplock bag with 1/4 cup amonia and let it sit for 12-24 hours, the grime should just wipe away with minimal effort. I used this on my stove top grates and on my bbq grill grates that are enamel coated cast iron and it worked wonderfully. The fumes from the amonia break down the bond of the baked on grease.
So…I stumbled upon this through pinterest (my recent addiction in recipes) and thought "hmm…I like crusty breads, and I like easy baking….I'll try it." I honestly didn't think it would be that easy! I've only made bread once in my life…when I was 6…with my grandmother haha, so being 22 now I'm sitting there thinking "this cannot be this easy surely." But it was! I thank you for your wonderful recipe, I'm eating it right now and thinking of something else to add to the next batch. You're awesome 🙂
This recipe is fabulous! My friends and I have been making this for a while now (found it as no knead bread on YouTube). The only thing we do differently is that we cook it in stoneware with a stoneware lid/dome. Steams the bread the same. We still preheat it, and still cook it on 450. The stoneware works great too!
Can you use the ceramic bowl thats in in your crock pot for baking the bread?
Has anyone ever tried this recipe with gluten free flour??
I suppose I could halve the recipe to fit in my 3 3/4 qt. Le Creuset multi-function pan? Or make a full recipe and bake two loaves from it…? How would the time/temp vary? I've baked other no-knead breads – including ones that you can keep dough in the fridge for up to two weeks before you bake it! Excited to try a new one!
Janet, you are a homemade bread rockstar. I cannot wait to try this – Thanks!
Pinterest strikes again!!! This looks amazing! I have read through the comments and apologize if this question has already been asked: has anyone tried using different gluten-free flours? Does anyone have any advice as to how to make this recipe gluten free? I am gluten intolerant as is my daughter and we would LOVE to find some amazing recipes for gluten free breads etc… that we can make at home and won't cost a second mortgage to eat! Thanks so much!
Wow, this bread recipe is incredible and so so easy. I have never before been able to make such amazing homemade bread. I made mine with spelt flour and it worked perfectly. Thanks Janet!! 🙂
Any idea how this would work with gluten free flour? I think I am going to try it with an all purpose gluten free flour blend and see how it works out. This looks so awesome. I can't wait to try it both with gluten free flour and regular flour. I love bread!!
Hey Amy! How did your gluten free loaf come out? I'm crazy to try it with Authentic Foods Multi Flour Blend (gluten free)…
Hey,Amy! How did your gluten free loaf come out? I'm thinking gluten free flours might need a tad more yeast. I know this post is kind of old, but I'm hoping to hear from ANYONE who has tried gluten free…
Would love to know if it works for you and the brand of flour you use. I am also gluten intolerant so would love a gluten-free alternative.
Would love to know if your gluten-free flour works and, if it does, which brand you used. I, too, am gluten intolerant.
Thank You, Thank You, THANK YOU!!!!!! I recently moved from the west coast, were this type of bread if found everywhere and oh so yummy, to Florida, where I have had a very difficult time finding a bread with this texture, quality and crust! It was so easy to make, your pictures and easy flowing commentary was extremely encouraging. I have made this recipe twice now and the second loaf is better than the first, I can hardly wait to try the add-in's! Thank You SOOOOO Much for sharing this amazing and fulfilling gift of gourmet bread 🙂
Janet, you have inspired me and this morning pulled 2 wonderful loaves (the same 2 flavors you featured)out of my oven and I am now obsessed. Wanted your thoughts on using olive oil in the loaf, would I need to make any adjustments for flavoring with olive oil? Thinking of using sundried tomatoes and garlic with olive oil. Thank you thank you thank you!!!!
I made this bread today and it smells and looks amazing!!!! Mine was not as "big" so I'm hoping it still tastes the same. 🙂 I was wondering if you could use self rising flour in combo with the yeast and get the same effect? Thanks!
Thanks for the awesome recipe…I made a loaf and it wasn't very "big" so I'm hoping it turns out ok. I was wondering if you could use self rising flour with the yeast for this bread or would it totally screw it up? 🙂 Thanks for the help.
Hmmm. Self rising flour has baking powder in it. I'm not sure because I don't use self rising flour. This recipe seems to be pretty resilient, so you could give it a try. ???
wondering if my non-enameled cast iron will work for this bread.
Absolutely!
Wow! So many fun comments and so many questions. I hope to answer them all.
– Not sure about olive oil. It could turn out beautifully. I just dip my bread in the oil as I eat. let us know if you try it.
-I have not tried Gluten-free. I keep hoping someone does and pass on the results.
-If making a smaller loaf, I would keep the temp. the same and just adjust cooking time. Take the lid off and 20 minutes then just keep checking. Once the bread is nice and golden brown remove it from the oven.
– Yes you can use a ceramic crock pot insert or ceramic dish with a lid.
– Yes, I have had problems with the bread browning too much on the bottom. I will try putting the pot on a cookie sheet. Great advice. Thank you.
I just love all of your suggestions and advice and flavor combo's. You're awesome!
When mixing the flour water together how long do you stir by hand. I am not sure what shaggy means.
I am heart-broken. I went to make this recipe for a friend since she has just had knee surgery. I have a Lodge Logic enamel covered cast iron pot. I followed your directions, but what I didn't do was look up Lodge Lodgic's directions for use of their cookware. I ruined my pot while making this recipe. The enamel covering chipped off. The pot wasn't inexpensive, but I warn your readers that you must need a quite expensive pot to make this recipe. Wondering if I didn't heat up the pot empty, if the recipe would still work? That is what ruined my pot. Sigh.
I don't know why your pot did that. I have a lodge as well and mine does great in the oven
I read on the Lodge Website that enameled ovens are only oven safe up too 400 degrees.
i have a regular lodge cast iron pot. it's not enamel coated and it works fine.
I have asked this same question (about putting the empty pot in a hot oven) but haven't gotten an answer. That's one reason I bought the pot, to make this bread. One site for this same recipe even shows the Lodge Logic pot as an advertisement on the blog right under the recipe. Do you know that this was definitely the reason for the enamel cracking?
FIX FOR LODGE LOGIC: Hey guys, I, too, have a Lodge Logic cast iron pot and, fortunately, I read this post before attempting my recipe. After reading the directions for use carefully, I tried this and it worked: Fill your pot with water to allow it to warm up with something in it rather than empty. I used warm/hot water. Place it in the oven to preheat. It may take a little longer this way, but I just waited until my oven beeped that it was preheated. Then, very carefully, pour the water out. I took a thick towel (so as not to burn my hands) and gave it a quick wipe before adding my bread so it wasn't wet. My bread came out a little bit dense, but this was because I didn't allow it to rise as long as I should have, plus I'm at high altitude. Otherwise, it was great! My family scarfed it down.
Sorry to hear about your pot, PSnavely, but thanks for the heads up.
Put water in it to heat it. dump the water out when you're ready to put the bread dough in it.
If your pot says not to heat it empty, put a couple bags of dried beans in it while heating. Then just dump them out before adding the bread dough. Keep the beans, they can be used again and again for heating the pan (you can also use them in a pie shell if baking it without filling,the beans will keep it from bubbling up and having to be broken down to get the filling in). I doubt you would want to eat those beans though after heating them dry.
For those asking about pizza stones, you can use a concrete stepping stone from the hardware garden department. I learned that from Alton brown on the Food Network. You can probably find his pizza episode online somewhere, maybe Hulu or Youtube.
I use my Lodge to bake bread twice, then I did a stew type recipe, Washing it I saw a crazing and bubble on the bottom and when I touched it, it started chipping away. Now have abotu 50 cent size bare spot. It am sure it will still be good enough for baking, but I won't cook stews in it again.
I think the trouble must have been putting it into a 450 degree oven. It would probably have been better to let it warm up during the pre-heating to 150.
Mine too. 🙁 That just happened, and I found this post through Google. I'm not sure the bread can be tasty enough to warrant ruining my pot!
First time I made the bread, I placed the loaves ( I had two loaves ) on a large baking sheet and placed in the oven. I had a small cast iron pan that I placed on the rack below and put hot water ( I boiled it first ) into the pan and quickly closed the door. The hot water in the hot pan created some steam in the oven (more like humidty) which mimics the dutch oven or pot with a lid. Hope this helps. 😀
It seems that this type of pot can only go up to 400F so perhaps that extra 50F did it. Sad to hear.
I didn't have the pan you used, or anything like it. I just heated water to boiling and put it in a pan on the bottom of my oven and baked the bread on a pizza stone. It turned out better than I thought it would (super crusty/crunchy exterior)……and looks like something you can buy at Panera.
Thanks for the recipe!
How long did you preheat your stone? Then followed the original directions?
Let's hear it for the Holy Cow Club!!! My oven is heating and my teenaged son is sitting here waiting for the bread. Forget the breadmaker…this is so easy! I hope it works in my Pyrex baker (and that it's large enough; forgot to check what size it was and it's in the oven).
i don't have a cast iron pot nor am i going to spend any money to buy one! what can i use instead of the cast iron?
Costco sells a Kirkland version of the Le Creuset and it's made in France and it's about 80 bucks! The outlet stores for Le Creuset often sell pans that are made in China and not in France and I won't buy those.
We use our Costco version and it's amazing and we returned our Le Creuset to Crate and Barrel.
If you're not a member, have a friend get you a $10.00 gift card and then you can go in and use it. They will let you in without a membership if you have a gift card. :0)
I read that you can use a stock pot. I think any large pot with a lid would work.
I didn't know either but I just mixed it until the flour was completely mixed into the water. Hope that helps.
Let's hear it for the Holy Cow Club! My kids laugh at me 'cause I say that all the time. Hey, that way if they mimic me, at least they're not swearing for real! My first no-knead loaf is almost ready to finish uncovered, and it looks awesome. It barely fit in my largest Pyrex baker. I didn't feel like scrubbing my husband's rusty cast-iron camping gear, and I never thought I'd need one. I will be looking out for a baker now, for sure; maybe I'll find two, so my daughter can try this at her house. Forget the breadmaker…this is cheap and easy, my two favorite things to eat!
– I'm so sorry to hear about the lodge enamel pot. Now we know NOT to use that brand. I purchased one of Martha Stewart's enameled coated pots from Macey's and it works beautifully. No one wants to loose a pan.
– I'm happy to hear that a pizza stone and water work. NO YOU DO NOT NEED AN EXPENSIVE POT! LOOKS LIKE ANYTHING WILL WORK.
– just mix the dough until no dry flour is showing. Not long. that's why it's a no-knead bread.
– Congrats to the Holy Cow club. Can't wait to hear how the bread bakes in your pyrex.
I actually just bought the Lodge enamel pot and it worked perfect.
Just don't heat those cheap enamel pots on the burner on high heat. The outside coating MELTS OFF onto the burner and leaves nasty holes and hot spots. Google for plenty of stories about those. I'm paying for stainless from now on.
I was praying this bread would taste awful. It doesn't. Damn it. Now I'm going to gain 10 lb. Not happy.
But seriously, amazingly easy, DELICIOUS bread! My 8 year old son said he's going to bake 50 loaves a day and sell them! A seal of approval from an 8 year old says a lot!
I mentioned that my son and I went through 100 lbs of flour in just 2 months. We just had to stop making this stuff because we were both putting on the pounds. We just had to try one more flavor combo. You are right…Damn it!
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máy làm tỏi đen gia đình Tiross
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I just purchased a Lodge 6 quart Porcelain Enamel On Cast Iron today to make your crusty bread, but the instructions that came with the pot said not to heat it in the oven empty. Any thoughts? Thanks.
Don't use your Lodge Enamel Pot. Read up a few comments. Someone tried it in her lodge enamel pot and the heat ruined it. Read the directions for the pot. Don't use heat higher than what the directions say. You could try baking only to that temp. ???? I'm sorry I don't have a lodge pot, so I'm not an expert.
You could try heating your pot with water in it, dumping the water and drying it out before putting your dough in it. I would extend the time to heat the pan just because the water will make it take longer to achieve the same tempeture.
This reply is very late, but you should NOT use the Lodge brand to make this recipe. My Sister in law did it and the pot kind of exploded and the enamel chipped off. I have a Cooks brand pot and a Kirkland brand pot and they both work well and can handle that high of temperature.
I just put the pot into the oven before I turn the oven on. So it get an extra 10 or 15 minutes of being heated. No big deal.
Someone posted earlier that heating a Lodge with nothing in it caused the enamel to flake off and it ruined her pot.
I bought the same one, but I do it anyway. Hasn't hurt the pot at all. (sorry, I just realized you posted this in April, so you've probably either figured this out by now or have gotten another pot. :))
mine also says that. I also says to not put it in above 400 degrees. I did try it anyway at 450 ( read the instructions after I made it.) And I put it in empty, it didnt hurt my pot that I can tell.
Do not use a Lodge pot for the bread. The enamel will peel off the inside!
I wonder if heating it in the oven with water in it would work and then dumping the water out of course and quickly wiping it dry.
Put it in the oven before you start to preheat. It needs to heat up slowly. Another poster said her enamel chipped for that same reason.
I just emailed lodge about this. They saidto add water while preheating the pot then dump it out before adding the dough.
What if you heated it with water in it? Then it wouldn't be empty!
Regarding cleaning your pots. Get the XXXL size ziplock storage bags. Put the whole pot in the bag with 1 cup of ammonia. Seal the bag and let it sit for about 36-48 hours. The grime will rinse right off. You only need 1 cup of ammonia because it's the fumes that eat the mess, not the liquid. I did this to clean my really gross Jenn-Air stove grates and they are now shiny and new!
I agree. I've cleaned my stove grates the same way and they look like new! My husband was quite amazed! I kept them outside overnight though because even in a zipped bad, I could still smell the fumes.
Baked this twice so far. Great receipe!
This looks great. Thanks for the tip.
Also, have you ever used honeycomb foam? It is the best scrubby I have ever used.
Awesome. I have the Jim Lahey book (and actually bought a kitchen scale to weigh the ingredients as recommended) and got better results with Janet's recipe and method. My jar of yeast is getting to the expiration date so I upped the yeast to about 3/4 teaspoon. I used a Scanpan 6 quart stockpot. Again, awesome.
I ruinned my pot doing thise. The outer coating dissolved.
I have used my Lodge pot making this bread at least 12 times now and I have not damaged my pot. I know the instructions say not to heat it empty, what I do is put the pot in the oven when I turn it on and then when the temp reaches 450, I put the bread dough in and return it to the oven. The bread turns out great and my family and all my neighbours love it. Thanks again for a great recipe………LOVE IT!
Hi there
does it works with other Le Creuset pans? Because I have a DOUFEU model (http://www.lecreuset.fr/Les-Gammes/Fonte/Doufeu/Doufeu-Ovale-32cm–690l–68pers/)since 2005 (it was a wedding gift from this french couple) and I'VE NEVER USED IT because and don't know how!!! 🙁 and I consider it a crime 😛
Can you help me???
– Thanks for the imput, Barb on the lodge pot. That will be helpful to many who have that pot.
– Menina, you have an awesome pot. You can absolutely use your Doufeu…for everything!
I have scrolled through many posts, but have not seen water temperature addressed (sorry if I just missed it!). Does the water need to be a certain temperature, or just straight from the faucett?
Thanks,
Karen
Just use straight from the tap water.
Made my first loaf today: easy recipe yielding a crusty golden loaf with chewy center. I am making the raisin, cinnamon, and walnut loaf tonight! Thanks for a great recipe!
If I only have a Le Creuset that is 2.5 and I cut the recipe in half will that work? Thats the only dutch oven that I have.
Have you ever tried "Bar keepers friend" to clean your pots? I use it to keep my copper bottomed pan clean and stainless steal pots and pans http://www.barkeepersfriend.com/kitchen-cookware
This looks like the same recipe Laura Calder of French Cooking gave a few months ago during one of her shows. She called it the Miracle Boule. I have made it with success dozens of times using plain old cast iron dutch ovens. I like you marveled at the crusty exterior and uneven interior holes as well as chewy bite. I shared this on my blog thehiddenpantry.blogspot.com
I am now following you and invite you to visit me.
Would it hurt if the dough was out for over 18 hours? Also, Can you premix the dry ingredients or would that affect the yeast? Thanks!
– You can definitely cut the recipe in half. Cooking time will be less.
– Thank you, Hidden Pantry. I love your cooking blog and will be following you.
– You can premix the dry ingredients without any trouble.
– Thanks to everyone for cleaning tips.
To answer a question from Anonymous: I pre-mixed the dry ingredients and the next day when I was ready to add the water, the yeast had clumped up into a hard shard. I think it was too moist in my house and the live yeast was reacting. I strained the mixture and started again.
I just finally came across your post. i think this is FABULOUS and I will try it out today. Lately, I have been on a huge bread making kick. I have been making dough in the bread machine and then forming my own french style loaves and baking them in the oven. I have been wanting more of an aritsan style though and I think this is right up my alley! Thank you so much for sharing this!
This is amazing! Thanks for posting this, I have been looking for an easy bread to make for my family and friends
If you've answered this before, please excuse the repetition. What is the best way to store the loaf once it's baked?
Try Baking Soda to clean the Pots. Can't wait to try the bread.
eating a slice, still warm from the oven, right now. delicious!!
I made this Crusty Bread recipe. Trust me I am a baker and cook..This recipe was exact down to the last word. This was a beautiful experience. I will make this again and soon too!!! Thank you …Sherry
I made this for the first time today with rosemary, Gruyere, and cracked black pepper. It was delicious and turned out beautiful! I was so excited about the results that I mixed up a batch with cranberries, orange zest, and walnuts for tomorrow morning. I added about 1/2 t. cinnamon and 1/4 c. flax seed meal to see if it adds a little texture and fiber. My enameled dutch oven is one I got from Target about 6-7 years ago for $40. I think they now run about $60 at Target, but it works just as well as Le Creuset. Thanks for this great recipe! The hardest part of the recipe is waiting 12 hours to bake it when the dough smells so good!
Our favorite is garlic with about a cup of chopped Kalamata Olives….YUM!!!!
to answer a few quesitions:
– Storage: I just place my bread cut side down on a cutting board and leave it on the counter. By the end of the day…NO BREAD. You can store it in a plastic bag, but the crust will go soft. You can re-crisp the crust by putting in a 300 degree oven for a few minutes.
– All you your suggestions, tips, and flavor combinations are amazing. I really need to try peppercorns in a loaf. I'm a fan.
wrap the bread in wax paper and then put it in a plastic bag – LEAVING THE END OPEN. For those of us who can't eat the whole loaf, it keeps the crust crunchy, but still keeps the inside moist.
This is how I store my hard cheeses in frig – they don't mold that way.
Could I use a deep oval stainless steel roasting pan to bake in?
I'm pretty sure you can use a stainless pot. I haven't tried it, but I received a comment that someone had and it worked just great.
I used my Martha Stewart TriPly 5.5qt stainless steel pot with lid and it works fine but the metal did tint slightly golden. But it is safe up to 500 degrees so bake away.
My cast iron Dutch oven isn't enamel coated….is this a problem? It has a cover, but isn't coated….very old…it belonged to my Grandmother. I hope you can see this comment and get a chance to answer soon cause I just mixed up my dough and it's proofing on the countertop now!!
I would re-season it before baking in it. You can google that or YouTube it. It will help preserve your grandma's pot and you will find it releases foods much easier when you go to clean it.
This is it !! This is the bread recipe I have been looking for !!! Thank you sooooo much !
Your Grandmothers old dutch oven should work just beautifully. Probably better than anything else.
Will using bread flour instead of all purpose make a difference?
Using bread flour lightens the bread a bit, but I believe the bread still turns our great with a crisp crust.
okay, I just finished mixing the dough and covered it! Can't wait to see what it looks like in the morning. Excited!
THIS is the bread recipe I have been looking for !!!! Thank you soooo very much !!
My Le Cruset is small, only 2 5/8 qt. if I cut the dough ball in halves for baking, how would I adjust the cooking time?
I made this bread and it turned out pretty well for me. Loved the taste! The only thing is when I turned it out onto the floured counter and formed a ball, it flattened out quite a bit. So I was wondering, if letting it rise in a plastic bowl could have caused this? I followed the recipe exactly, and that is the only thing I could think of that was the least bit different! I will definitely be making it again!
– I don't think letting it rise in a plastic bowl would make difference. Try adding about 1/4 cup more flour and see if that help.
– For a smaller pot, reduce the baking time by about 10 minutes. Uncover and continue to bake until golden brown. Should work great.
– It's so fun to hear from all you baking Diva's. Your comments are so fun to read. Thanks so much and keep them coming.
I just made the recipe…The bread came out delish…Was scared because when I added the water it was not wet like in your pic….The end results turned out great……Thank you..I will never buy crusty yummy bread from a store again…..Now all I need is a good recipes for some jam…..
Thank you so much for this recipe! I ordered a Lodge Logic Cast Iron Dutch Oven from Amazon a couple of days ago. I knew it was coming today, so got the dough ready last night. We are eating it right now and LOVE it!
Thanks!
Pam
Wow, this looks amazing! I am going to try a version using frozen persimmons that I found at Trader Joe's and walnuts, raisins, nutmeg and cinnamon. If I practice now, I will perhaps perfect it by fall!
My Le Cruset is only 2 5/8 quarts…could I cut the dough in half before baking, and how would I adjust the cooking time?
Made a double batch of dough last night and added mixed herbs and granulated garlic. Needed a bit more water than noted however when I went to bake it this morning……….OMG! The house smelled so heavenly! Couldn't wait to see the 30 minute mark when you take the lid off. I was impressed! I don't bake! LOL (well I guess I will now) After the bread baked for the final 15 minutes I pulled it out of the oven and VOILA! I let it cool for a bit however who doesn't love a piece of warm bread with butter! Yum, Yum, Yum! I already have another double batch of dough sitting and waiting to be baked tonight! LOL
Hi Janet,
Have you tried using any other types of flour? I am gluten free and would love to try this recipe with other flours. Thanks:)
Thank you, thank you! This bread turned out beautiful, it's cooling as I write, so I can't wait to slather butter on it! I went out and bought a dutch oven just so I could make this bread. I told my husband, it was a very costly first loaf! 🙂 As much as he loves my breads, I know he'll be fine with that!
I used my enameled cast iron pot by Lodge, the dutch oven makers. I got mine at Bass Pro Shops for about $40. It worked beautifully. I bet one of my well seasoned dutch oven that I use for buscuits when I'm camping would work just as well.
Thanks for the great tutorial.
I made this wonderful bread today without any kind of a Le Creuset or Dutch oven. I put it in a baking dish and it turned out great! The only thing is I should have baked it longer. I had it in there for 36 minutes but it wasn't quite cooked. I think that 46 minutes would have done the job. Thanks so much for sharing!
I'm letting my bread baby rise right now. Every hour, I pop up and look in on it, like an anxious mother checking on a sleeping newborn! Can't wait until tomorrow to bake and eat it!!! Janet, you are truly sweet to answer all these comments and questions! God bless!
I am envisioning roasted garlic cloves in the loaves I create. Thanks for the recipe! Can't wait to try it!
I am very excited to try this recipe and will post how it turns out for me when i am done. I bought the pretty blue pot just to try this.
I didn't have the tools you mentioned so here's what I did. I poured the dough out on a cotton tea towel covered with flour, formed it into a round mound, put that on a round of parchment paper I'd cut slightly larger than the top of my crock pot. I heated a large Pampered Chef round pizza stone and the inside crock of my very old crock pot. I misread the directions and only heated the stone and crock for 10-15 minutes but that may have worked out for me. I was concerned about the crock getting that hot. Anyway, I put the parchment paper with the dough on the heated pizza stone and covered it with my heated crock turned upside down, like a cake cover. Removed the crock after 30 minutes as you would normally remove the lid of the dutch oven. Worked out GREAT!
it's a grate recipe and so delicious I use the turkey baking pan with the lead it works perfect…
You bread bakers are all SO amazing, creative, and innovative. I tip my hat to all of you. Over the weekend I tried a chocolate loaf. I had a comment sent in using cocoa powder and nuts. I jumped out of my chair and in less than 5 minutes had a chocolate, chocolate chip, pecan loaf on the counter rising. It was amazing and was gone before it had a chance to cool off. Thanks for the wonderful suggestions and helpful hints from all of you.
** We're looking for anyone that has tried making this recipe gluten-free. Any takers?????
Thanks for the great instructions. I've been making this bread (Sullivan Bakery recipe) for some time. I also use my Le Creuset pot. The only thing I do differently is place the dough on a large parchment paper before I put it into the pot. I leave the parchment exposed beyond the lid, and it does get a little crispy, but once it's finished baking, I can pull out the bread easily using the parchment. One other thing, I only use King Arthur flour. I've tried several different flour brands, but this makes the best loaf. Thanks again for all the great pictures. Cheers, K
thanks for you great comment. I love King Arthur flour and wish it was more available. It's so pricey in the west 🙁
This loaf of bread is baking in the oven still, but I can tell already that it's going to totally rock! Thank you for the best recipe, and so simple! Now I have something I can always go to forever.
I did it !!! This is very crusty bread…and I love how easy and good it is.
Oh My WORD this is the best ever bread, EVER!!! <3 I will have to throw all those other recipes away now. I went out to Kohl's this morning to get a pot to cook it in, I had nothing here that would work and I wanted it to be successful. Thank you so much for sharing this AWESOME recipe…
Curious as to if anyone has tried a gluten free version of this type of bread… With two children GF, it seems unfair to have this baking all the time… I loved the first loaf is I. Sure I'll be making this often… Thank you!!
Thank you for clarifying my "instant yeast". You all sound like baking professionals now. Congrats on your fine baking skills.
I'm sorry we are still waiting for a gluten-free recipe. Anyone? Anyone?
Hello. I'm in Honolulu and am having a difficult time getting this bread nice and round. It looks like it rises well, but my finished product is somewhat spread out and the inside of the bread is quite dense and sticky (not raw). The crust is gorgeous. I have made this twice now following the directions to a tee in my new Martha Stewart 6qt enamel coated cast iron pot. Do I need to make any adjustments in the ingredients because of our warmth and humidity here or am i just a failed baker? I'll take any suggestions.
Mahalo,
Cindy
Hello Janet I was wondering if you can use a glass baking bowl
I use Saf-instant yeast, as well. I can find it in my local grocery store.
I have had some comments of people baking in glass pyrex. I'm assuming it will work.
Honolulu – try adding 1/4 cup more flour. I hope that does the trick.
Also found the recipe on pinterest. Had to go to Sears and bought a Tramontina enameled cast-iron dutch oven. Used it for the first time on this bread. Wonderful! Thank you!
You asked about cleaning your LeCreuset pot. I tried many things and cleaners. Nada. Then just decided to try actual oven cleaner. Be sure tomuse the type for a hot oven. I heat the pot and lid then take to my garage and spray inside and out with the oven cleaner. Let it sit as would I'd cleaning an oven. Wipe and rinse. They came out like brand new.
Hi, Wonderful recipe and an amazing job of laying out the steps!
I haven't read all the comments, so forgive me if this is a duplicate, but I use Bon Ami cleaner on my enameled Lodge dutch oven and it works extremely well. it's gentle enough that it hasn't scratched the enamel but it gets the piece clean!
Thanks again,
Allen
Liana in South Africa. Your gas oven should work just fine and YES you can try baking in a glass dish with a lid as long as it can take 450F temp. Other's have had success with glass baking dishes. I hope it works for you.
Zesti – I can't believe the parchment was sticking???? That's crazy. I just bake a plain and a cheddar loaf. The plain needed a bit more fussing with. I think adding goodies to the dough gives it more stability and substance.
For Pizza dough – make the dough just like you were making a loaf of bread. Let it sit out for 12-18 hours. Divide into 4 individual balls of dough. Place on a heavily floured surface and let rest for 30 minutes or up to 3 hours. Just gently pull and shape the dough into whatever pizza shape you want. I use a pizza stone. You can see this on my recipe for Potato Rosemary Pizza post.
Best of luck to all you bakers…don't get too fat from all that bread!
Very easy bread to make i will try it hope it looks just like yours.
This recipe looks delightful and I am planning on using my Wilton Armetale stew tureen.Will keep you posted how it turns out.
sounds and looks amazing! my fave thing to clean my enamelled cast iron is barkeepers friend, works great inside and out!
I have a 2.5 le creuset is this big enough or should I halve the dough? I'm excited to try this!
What was the size of the oven you used? I noticed they come in various quart sizes.
You are an angel, thank you for your wonderufl recipe that I have not tried yet, but having been baking and cooking, catering for umpteen years, I can see you're a wonderful baker. I wish you were near me, we'd be the greatest friends.
I have a rectangular Le Creuset. I will use your recipe and bake in it,but I think it's going to be too large for it. I do have a question, I make orange/cranberry breads for breakfast/tea adding sugar to the dough. Have you tried that? Hope to hear from you. Tanvel
I use Fairy power spray to clean off stained pans and dishes espcially casserole dishes that have been left whilst eating tea, I hope you can get this where you are have a good day p.s. I am starting my loaves tonight thanks for the awesome recipe x
What size Le Crueset dutch oven are you using? I was going to purchase one but I didn't know what size you used.
My family and I lived in Germany for 2.5 years and moved back to Texas last April. It was quite an experience but one of the most wonderful parts was the bakeries and fresh bread. The flavors you have here were some of the flavors they had, I am so excited to make this for my husband. They also had olive bread (which was to die for), walnut bread with whole chuncks of walnuts and sweet onion bread. I am so excited to make your bread now, thank you!!!
This looks so VERY fabulous! In terms of cleaning, I don't know if no one has recommended Bar Keeper's Friend yet, but this is what I use to clean all my pans, Le Creuset cast iron and stainless steel alike. It makes them look brand new!
I make my bread in a retired "VISIONS" sauce pan with a lid….you know, one of those brown glass sauce pans that you always see in Goodwill. I have to spray it with veggie oil after heating it up during the preheat and BEFORE putting the dough in it. I am very happy with it while I wait on affording a Le Creuset.
After reading all of the posts, I wonder whether it would be wise to put boiling hot water into the porcelain enamel coated dutch ovens when preheating them to help prevent damage to the coating?
That seems like a good idea. I'm really concerned about heating mine dry, Le Crueset makes it very clear NOT to do that in an enamel coated pot. Also, it seems like oiling it first couldn't hurt.
I would think if you oiled it first, you'd have burned oil. As for heating the pan – I believe the directions say don't put a cold pan into a hot over. (It's been a while since I read mine, so might have changed) so putting a cold pan in a cold oven seems like it would work.
I didn't read all the comments ,so I hope this is not a repeat…
To clean your pots use baking soda on a plastic scrubber or green (3M) scouring pad. Add a drop of dish detergent if it is very greasy. Voila!
My bread is in the oven right now and smells soooo good! Can't wait for it to be finished! One question, I see you've answered it a few times but Le Crueset makes it very clear to not heat the dry pot. I decided to follow their instructions and I lightly oiled the pot, however even with that, after the 30mins pre heat when I pulled it out there was a strong smell of burnt enamel. I figure this can't be good for the pot or the food that's in it. Any thoughts?
Is it ok to use bread flour, rather than all purpose?
I am soo sad! I have tried this twice now….very carefully followed the instructions and it is very dense and heavy….I have no idea what I am doing wrong.
What temperature water are you using? I use warm water but not too hot. If it's too hot, it will kill the yeast and if it's too cold, it won't rise well.
Oh my goodness…this bread is incredible and to think I made it…and it was like you said, soooo easy! I made the cranberry recipe and plan on trying them all. I also made the muesli last night and had it for breakfast and loved it. Thank you, thank you, thank you for being an amazing cook and sharing your recipes with us.
I just took a loaf of bread out of my oven. It smells glorious. This recipe is a keeper. I don't know what I ever did without Pinterest. So many wonderful ideas and recipes. I plan on buying a pot for each of my children for Christmas and I'm adding this wonderful recipe. It will be a wonderful gift. Thanks so much for sharing. I plan on adding a link to your blog from mine. Thanks again!!!!
1. I haven't had any problems using my Le Crueset and baking the bread. One suggestion is to preheat the oven to 450 degrees with the pans in the oven and omit the 30 preheating time. When the oven heats to 450 pop the bread in the pans. It works just as well. My pots have not cracked, or chipped. The look great. In fact in put them through a cleaning cycle in my oven to clean them…they look brand new without any damage to the pots.
???? I have never oiled my Le Crueset. ????? Your choice.
2. I have not used bread flour. It contains baking powder. You can try it…why not.
3. I don't know whay you are having problems with your bread. It is a very dense bread, but not heavy like a brick. It's generally very crisp on the outside and soft on the inside, but no light and airy.
4. Thanks for all your kind comments. Happy Baking.
Made the cranberry,orange zest,walnut ones.One on a pate Le Creuset pot and another on a small round one. They turned out delicious. I have now bought a 3.5 qt Tramontina cast iron enameled pot at Walmart for $27.oo, as good as the French one, and not payed extraordinary prices.
Thanks for the recipes.
I don't have an enamel pot, but I'm curious to know if anyone has tried baking this recipe with a Pampered Chef covered baker? It's stoneware, not cast iron. I may experiment this week to see if it works. I'll let you know the results.
Awesome recipe! (I got here through SuburbanCorrespondent) I tried this bread several times, and it was awesome every time. Kids love it too. But I had to try whole wheat. I find the key to successful (i.e. edible to kids and not too heavy) whole wheat bread is vital wheat gluten. Also, white whole wheat flour, but that is not as critical as vital wheat gluten. I just took my new experiment out of the oven about an hour ago and it's delicious. Not as crusty as white bread (and not as awesome, have to admit that whole wheat will always taste inferior to white), but quite good, especially for those of us who prefer to consume whole grains most of the time. I will still be making white bread from time to time, but I want to play with whole wheat variations. Have you ever tried baking whole wheat with vital wheat gluten?
Hi!!!
Did anyone experience exploding top of the lid (this black thing) in the oven???
Well, I just had! Bread is perfect but lid is injured!
Great recipe!
I want to add olives to this recipe. What kind would be best for this?
I've had some success with using wheat in a bread that is very similar to this. What I've learned is that it is important to use a fine-milled whole wheat flour like King Arthur brand. I know– it's expensive– but the way they grind the flour minimizes the 'sharpness' of the wheat kernel pieces so they don't rip through your strands of gluten. That's one reason why wheat bread doesn't rise so well. Also, when using a whole wheat flour or other flour such as rye or spelt, I ALWAYS add at least 2 Tbsp vital wheat gluten to the recipe. Again, this helps with the gluten formation that traps the air bubbles giving the bread a fantastic rise. Happy baking!
1. Thank you so much for your advice with the wheat flour. I like using vital wheat gluten in my whole wheat breads as well. Interesting facts about King Arthur flour. I will try their whole wheat. I usually grind my own, but I can find 5 lb bags of King Arthur whole wheat in local stores. Thanks again for help tips.
2. I would use brine cured olives such as Kalamata. Mmmmm
3. Wow an exploding black knob…that's a new one. Next time try covering it with aluminum foil. Sorry about your lid 🙁
4. Vital wheat gluten is always a good idea when using whole wheat flour.
5. Pampered chef covered stoneware has worked from one of the many comments.
6. Great tip for inexpensive pot at Walmart. Thanks to all the fabulous comments.
I discovered this recipe about a year ago. Loved it but revised it a bit. After it has risen I form it into a ball and pull the dough to the bottom so the top is smooth and tight. I also put a few slits on the top which lets it rise higher. the bottom was way hard so the slits let it expand more and the bottom wasnt as tough. Also my recipe said put it in a cold oven at 450 for 40 minutes. Take off the lid and turn off the oven and let it cook 20 more minutes. The top is smooth and super crusty. Absolutely wonderful!!! LOVE this bread!
Janet – does this work in high altitudes? I am at 6,ooo feet and baking can sometimes be tricky!
Do I have to make changes to the recipe if I live at a higher altitude? Forgive me if you already answered this. I live at about 5000 ft.
Regarding High Altitude: I live at 5500 feet above sea level. I have not made any adjustments and the bread works just great.
I can't wait to try this bread, but thought I would pass on a tip someone gave me to clean my stove burner pans that was amazing and probably would work on the pots too. I put them in a sealed 2 gallon plastic baggie for about 12 hours with a tiny bit of ammonia. All that gunk that I used to have to scrub (and still never really got off) literally just wiped away! It is the ammonia fumes that do the work so I probably had less than 1/4 cup in the bag.
Hi
This looks AMAZING – I'd love to try it. but…
When you say "450 degrees" – do you mean Fahrenheit or Celsius?
Jax
I found a book called Artisan Bread in Five Minutes a Day. It is great! You can cook it on a stone, and make enough dough for four loaves at a time and keep it in the refrigerator.. I am going to try adding nuts, cranberries, chocolate,etc. It is very similar to your bread, but you don't need a pot.
Baking temp is Fahrenheit.
I absolutely LOVE this bread! I've made about 20 loaves so far (lots of gifts to neighbors & family). I usually make up 3 bowls of batter the night before & bake them one at a time, one right after the other. My house smells wonderful on baking day! I have made Jalapeno-Pepper Jack using 1-2 sliced whole, fresh jalapenos & 1/2 cup shredded pepper jack cheese. Also, Onion-Dill, using 3 T dried onion & 2 T dried dill. I made a Cinnamon-Raisin, but I waited to put the cinnamon in until right before baking. When I placed the batter on a floured board, I covered the top of the dough with cinnamon, then rolled & shaped into a ball. It gave the bread a 'cinnamon swirl'! But your Cranberry-Orange is still the all-time favorite. THANK YOU for posting this recipe!!
There is one problem with this bread! It disappears!!! My family and friends love it! I also wanted to let you know that if anyone has a Pampered Chef Stone baker with lid, it works beautifully too. I have one pot like yours and I took a chance and tried my stone baker because I doubled the recipe and it came out great!!!
– I think someone used aluminum foil to cover the pot and the bread worked out just fine.
– 20 loaves?? Holy cow. That's awesome. It's so addicting. My son has made the Jalapeno-pepper jack. It's amazing.
– Thanks for the advice on Pampered Chef and all your kind comments.
This is a wonderful recipe. I have made this bread 3 times already. I never for one moment thought that you were taking credit for this recipe. I have a problem with someone that goes by "Anonymous" seemingly taking a shot. If you want to criticize by all means use your name.
Thank you for sharing this recipe.
JudyC
It's Sabatier. Here's a link to Amazon. Sam's sounds cheaper. http://www.amazon.com/s/?ie=UTF8&keywords=sabatier&tag=googhydr-20&index=garden&hvadid=3093194475&hvpos=1t1&hvexid=&hvnetw=g&hvrand=8985295971379237045&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_12bjj5y9lg_e
I have been making this bread in two terracotta roasters..one is round and the otheer is oval. Found them both at thrift stores for $4 apiece. They work great and the bread is fabulous!!
An excellent product for removing baked-on grease on your Le Creuset is a product called Dawn Power Dissolver. Just spray it on and let it sit for a while and then rinse the baked-on grease away. It is a very handy product to keep on hand. You can find this product in the dish detergent section of your grocery store.
I'M GOING TO TRY USING QUINOA FLOUR FOR MY GLTON INTOLERANT SON PLUS A BIT OF CORN MEAL FOR TEXTURE – I'LL LET YOU KNOW HOW IT TURNS OUT
Guess what I got for Mothers day- A cast iron pot so I can make your bread. I am soooo excitted! Thanks.. Cheryl from Oklahoma
I have been making this bread in my 5 quart and just got a beautiful 7 qt pan. Do I use the same recipe (amounts) in the 7 vs 5 qt pan??? We love the bread and have added a cup of sour dough starter when I make it, best bread ever.
I tried your recipe and it's absoulutely great! I have another one waiting to be baked. Great with homemade soup. The easiest bread recipe ever, thank you.
I made this bread last night! So easy and amazing! I made an Olive and Oregano loaf. I posted my outcome on my blog: http://lemoninlove.blogspot.ca/ and was sure to give you all the credit! Can't wait to make this again!!!
I'm making my second cranberry loaf and can't believe how easy this is and how totally amazing the texture and taste is of something that is not supposed to be this easy. I am a bread maker and I owe you all the credit. Thanks for sharing what has to be a love of cooking. Also, made your muesli and we loved it. Keep bring us these fabulous recipes!
I made your crusty bread today for the first time and it is great. The crust is more chewy than crusty, which i like, but i was wondering if this would be because too low of temperature? I was thinking that it would have a little bit more of a "sourdoughy" taste after sitting out for about 14 hours, would letting it sit longer develop a flavor like that a little bit more do you think?
I made your crusty bread today for the first time and it is great. The crust is more chewy than crusty, which i like, but i was wondering if this would be because too low of temperature? I was thinking that it would have a little bit more of a "sourdoughy" taste after sitting out for about 14 hours, would letting it sit longer develop a flavor like that a little bit more do you think?
Fantastic, thank you for sharing. I bought the enameled Dutch oven specifically to try this recipe. That said, I did add bread gluten, four tsps, and because I decided to go shopping, the dough sat since last night, till this afternoon, perfect results! Foolproof!
This is such a wonderful and easy recipe. i've already made three and plan on putting together a double batch to set over night. i am in love with this. thank you thank you for showing me what i've been spending years trying to figure out!
Thank you all for such great comments. Your bread creations sound amazing and inspire me. I'm so happy so many of your received pots for Mother's Day. Now did YOU purchase the pan or did your wonderful husbands and children?? You have all made my day. Keep the comments and ideas coming.
I can't wait to hear how the gluten-free bread turns out.
Hi Janet, I've just mixed up my first loaf and can't wait to cook it tomorrow! I'm already looking ahead to making a flavoured loaf next…do you have any advice on quantities for the add ins? I see you have it listed for the cranberry one…do you have quantities for the ideas you mention? Thx
I know you have so many comments,but I just want to say thank you for bringing this great recipe to all of our attention. This is life changing for a girl like me who loves Parisian Bakery crusy bread. I've always wanted a Le Creuset dutch oven and now I had a really good reason to splurge and get one. Thank you for that too! Using the dutch oven alone for the first time I literally wept. I couldn't believe how good my house smelled while the bread was baking and when it was done it looked just like yours. I'm truly amazed. Thank you so much! My favorite french bakery bread has apricots, almonds, raisins,hazelnuts, etc. I really want to figure out how to add these ingredients. Except then I will be eating the whole loaf. Seriously.
As far as my quantities go, I just throw them in. I should stop to measure. Just give it your best eye and experiment. Do you like your bread loaded and just sparsely dotted with cheese or herbs. I just take a handful and throw it in the flour.
Hi Joy, thank you for sharing your emotional moment with your new dutch oven. I have been seen caressing my Le Creuset – seriously. HAZELNUTS? Why didn't I think of that? I'm going to try your variation. It sounds amazing.
Thanks for posting this super simple recipe. At age 37, I just made my first loaf of bread, and it is so yummy!
What about pumpernickel? Think it would bake OK?
Does anyone know if this recipe is gluten-free? Or if it's possible to make this bread gluten-free? Any thoughts are appreciated!
I just wanted to tell you that I just made this. I just blogged about how wonderful it is too! Now I hope that it'll last until dinner.
http://raisingoranges.blogspot.com/2012/05/crusty-bread.html
THIS BREAD IS FANTASTIC!! I have made three kinds already, and am ready to try more. I am using a STAUB cast-iron 2.75 qt. dutch oven, and one recipe of bread fits perfectly! Since the bread doesn't stick to the pan, just turn it upside down to remove it. Simple to do, very little time involved, the family loves it!!
Okay, here's what I do. I call this a "meal loaf" 'cause it's got everything ya need! I add 1/2c COOKed bacon, 1/4c sundried tomatoes, 1/4c cheddar, 1/4c mozzarella, 2tsp italian seasoning and then sprinkle the top with garlic butter right before the last 15 minutes. WIN!
Does anyone have a gluten-free or somewhat gluten-free version?
No this bread is not gluten-free. Someone was going to try it, but we haven't heard back on how it turned out.
I have tried Rye, but not pumpernickel. The Rye had great flavor but was quite flat.
Congrats on all you fabulous bakers out there. You flavor combinations blow me away. Bacon…shut the door!
I don't have the LeCreuset pot, I just tried with a deep dish Pampered Chef Baker (Stoneware with enamel coating). Baker is a little smaller than 5 qts. so I only put in half the mixture. Came out beautiful. I think I may try the whole recipe next time, seemed to be plenty of room in baker.
Can you use bleached flour or does it need to be unbleached? Can't wait to try it. Looks so darn good….
Love te recipe, having so much fun. Only change I made was to add four tsp of brea gluten, just because! Now I am on to experimenting with different flavors. I am doing sharp cheddar and salsa. I mixed everything but the salsa, and will add that in tomorrow just before baking. Then I am doing blck kalmata olive bread. Then I will do the lemon one you posted, but will add a bit of lemon oil and reduce the zest. So excited! LW
I made it the other night but I used half bread flour and half wheat flour with a touch more water added, and it turned out great! Thank you for sharing this recipe, I've been reading you comments and I can't wait to try the many different ways that are mentioned here from your readers. Ive been wanting a good crusty bread recipe and have found it.
I just made this for the first time, but had a problem. It wouldn't brown; I cooked it an extra 15 minutes then finally took the top off the pan and browned. I am thinking it is the dutch oven I used, the only pan I own that came close the pan you used. This all being said, the bread is delicious. I added a cup of cheddar cheese! I couldn't wait for it to cool, so just had a big slice of hot bread with butter. I love the thick crust and the light airy bread inside! Yum. Going shopping for a new pan.
Also, I am thrilled with this recipe. I bought myself a Dutch Oven. Works fine. Thank you!
Greetings from Germany
Hermann
Wow what a fun, easy, delicious recipe!!! This was my first attempt at baking bread and now I'm hooked! Thank you for sharing! BTW I used a Pampered Chef stone Dutch oven….worked great! I'll be baking two more loafs in the morning 🙂
To clean your pots, use Bon Ami cleanser. That's what I use on mine. There's no chemicals in it. It works great!!!
Looking forward to making this bread. I have a question about the cooking temperature. The enamel cast iron pan I have has a 425-degree maximum. Any recommendation on extra cooking time? I was thinking 5 – 10 minutes. Thanks for your help.
Donna – I have no idea why your bread didn't brown. I'm perplexed and no help. I hope you had some browning once the lid was removed.
Hermann from Germany – I feel so international! Thank you for commenting I hope you have great success with your bread. Let me know if you bread compares to the wonderful breads of Germany.
Maxine – I think you are right on your additional cooking time. Just keep peeking in your oven. Once it hits a beautiful golden brown you can remove from the oven and enjoy.
Thank you, again, to all the wonderful ideas and comments. You just make my day.
I just pulled my first loaf out of the oven and it is beyond wonderful! I made an Asiago and Italian herb blend and the taste is perfect! Chewy and tender, just wonderful. I knew it was going to be something special when I pulled the saran wrap off this morning and that wonderful yeasty smell hit me. I can't wait to make my next batch! Thank you so much for the step by step instructions.
I just made this bread today for the first time, and everything turned out as the recipe instructed. However, the bottom of the bread is very dark…almost tasted burned. Have you had this happen? Thanks for any help you can offer! My husband is loving it regardless 😉
The bottom does seem to darken more, but I haven't had it burn. I had a similar comment about the bottom darkening too much. Their solution was to put the pot on a baking sheet. I hope that helps.
Would putting a pizza stone under the pan help – just going creative here. I have yet to try this recipe, but I've baked breads for years.
I'll probably wait till fall to bake some more – its 105 degrees here in the shade. Just can't commit to turning on the oven, but might try my Volcano stove if I can't wait.
here's my finished product!
http://distilleryimage2.instagram.com/9c69a822a14b11e1be6a12313820455d_7.jpg
Oh my gosh! What fabulous looking bread. The giant air holes and texture look amazing. I hope you are patting yourself on the back right.
Wondering if adding chopped basil would work? I would like to try basil, sun dried tomato and roasted garlic but dont want the basil to turn brown during the rising time.
Good heavens! I am so glad to have bumped into you! The next thing I have to do would be to colour my hair blonde, get an air ticket (am from Kuala Lumpur, Malaysia!) and join you when you start your day! :-)………..thanks so much for sharing this X
Madhu, I would love you to start your day with me and you would not have to color your hair blonde. You make me smile.
Anon – I have used fresh basil in the bread before, but I also added other herbs with it, like thyme, chives, basil and parsley. I don't remember the basil looking dark. It was fabulous regardless. Give it a shot I think your combo sounds divine.
I made this for the first time tonight and it turned out awesome! I don't have a Le Creuset (yet!) so I used my Pampered Chef Deep Covered Baker. It worked perfectly. Will absolutely be making this more often! Thanks!!
I am in waiting mode, letting the yeast do its thing, all the comments are making me hungry! Any tips for using a non-enamel dutch oven, will it still release?
If you are nervous about the bread sticking, you can place the bread on a piece of parchment paper and just drop the parchment into your baking dish. Bake the bread on the parchment. When the bread it done, just lift the parchment out of the baking dish. Works great. Yes, the parchment browns a bit, but not much.
seriously thank you sooo much for sharing this recipe i made it 2 days in a row second day i made it into garlic bread oo and 3rd day in a row i made cinnimon and raisions(should of added more sugar though i just tossed in a few palm fulls—i feel like i am a genius bread maker now:)
Hi
Im making this bread now but just want to know if you bake with fan forced oven or convection? Im from Australia so need to convert 450F to celcius bet also need to know if you use fan.
You can use either. My oven can do both radiant bake and convection. I generally use the radiant bake. When using convection or fan forced air just lowed the temperature 25 degrees. So you would bake the bread at 425F or about 218 Celsius.
OMG the house is smelling amazing! Just took the lid off and its looking great. Now to wait the last 15 minutes. Cant wait!!! :):)
I'm so impressed with all of your baking skills and the genius creations you are baking. Keep it up.
Way back in the beginning of the comments, someone said she had trouble because it deflated when she made it into the ball and didn't rise much (if at all) while baking. Then she said she re-read the directions and found she forgot to let it rise for 2 hrs AFTER she made it into a ball. I cannot find the instructions for the second rise anywhere in your directions. Could you please clarifY?
So good! I made lemon, rosemary, and mozaarella. Couldn't believe how easy it was. Just toasted it and made a BLT with it. Without a doubt, the best sandwich I have ever had!!!!!
OMG the house is smelling amazing!! Just took the lid off now waiting the last 15 minutes. Its looking great so far! :):)
Can you use sprouted grains instead of flour?
Donna – I don't know where the second rise of 2 hours came in. I have never done that for the bread. Don't worry about it. I only let mine rise on a floured surface while the pot is heating. Mine works every time. Good luck.
Brandi – I have not used sprouted grains, but I think it's worth a try.
Lemon, rosemary and moz! Wow! Sounds amazing!
To clean it, try a paste of baking soda and hydrogen peroxide…works on everything!!!
My bread did not come out as nice as yours. Reviewing the pictures you posted I have to wonder if I should have had more flour so that it would hold it's shape more like a ball before putting in the pot. My dough was still pretty loose, is it possible that if I wait 18 hours that might help? I followed your instructions to the letter. Has this recipe ever been tried in a regular loaf pan? Thank you Debbie
I'm sorry you didn't have the results you wanted. I don't think that the 18 hours makes that much difference. Perhaps adding a bit more flour, maybe 1/4 cup could help remedy the problem. I'm not sure if anyone had used a regular loaf pan or not. The cover on the pot creates a steam oven, which creates the crisp crust. I think it's worth a try. I'm sure someone out there has already tried it. Good luck.
Can't wait to try this! Thank you for all your wonderful instruction! Also, where do you get your tea towels? they are beautiful! Thank you!
I purchased my tea towels from Ikea a couple of years ago. Super cheap.
hi. cindy from honolulu. i was having a problem getting my dough to rise. the texture of the crumb was very much like mochi if you've ever had it, if not, it was rather wet. not raw, just wettish. i decreased my water by 1/4 cup because of our humidity and switched to rapid rise yeast. it came out MUCH better. i think i will try decreasing the water by another 1/4 cup and see how that works.
mahalo nui loa!
Question: Is sitting the dough with cheese in it over night ok?! Does the cheese not spoil?!
We LOVED the plain version of this bread – just venturing out into the different flavours!
I am so excited for this recipe! I just made my first batch! Well…. its rising right now. I am going to let it sit out over night.
A few questions, if you dont mind. I just read all of the comments to see if they have already been answered.
– Do you use warm water? Do you ever need add more depending on what you mix in or does it still say the same amount 1 1/2 cups? Also, what are pastry cloths? I have been baking bread for awhile but havent ever heard of them!
Thanks so much for taking the time to share these awesome recipes. I found your blog via pinterest. I am off to look at more of your blog! : )
Shannon
I have several Le Creuset pots and pans and use Bar Keeper's Friend to clean them. It has gotten off stains from even the most intense braising (lamb shanks for 4 plus hours!)
I can't wait to try this recipe. Yay!
Hi this looks great I cant wait to try it.Thanks for posting. I want to say that I have a Green pot like this that I got from TJ Maxx for $39.99. I LOVE it. I keep mine on the stove top all the time because it matches my kitchen and makes me happy! I clean it with a magic eraser sponge if i get a baked on brown mark. It hasn't hurt the outside paint. I dont have to scrub at all!!!!
Hi there, Thanks a bunch for not only sharing this beautiful recipe and fantastically easy method but also accompanying it with crystal clear instructions and super photo's…. Impossible to go wrong!
On the topic of cleaning your babies, I think you have enough tips on how to KEEP them clean. But it's also dead easy to remove years of staining. Just get a bin liner and some ammonia and take those and your pan outside (for maximum ventilation). Place the pan inside the bin liner, add a couple of good slugs of ammonia and twist the liner to close. Leave this for 24 hours and when you take out your pan the next day, you will be able to clean off all stains with ease. No elbow grease or excessive rubbing involved, it will just flake of when you wash the pot.
In fact, this method reminds of the process of preparing the bread… Chuck things together, cover, wait a day and voilá, Bob´s your uncle….. hahahaha…..
Thanks again from a bread loving Dutch girl living in Spain. XX
I am so excited. I have baked bread for years, always trying to achieve the "artisan" bread that you see in bakeries. Always fell short one way or another. But I just pulled my first loaf from the oven and it looks just like your pictures. Have never used an easier recipe and the Le Creuset pot works beautifully. Have tried spraying my oven with water, using a steam pan in the bottom, etc. but never getting the exact results I hoped for. Now for the final taste test once the loaf has cooled. Thanks so much for sharing this awesome recipe. This will be my go-to recipe from here on out. Can't wait to try adding additional ingredients.
I am trying cheddar, basil and garlic tomorrow to go with my lasagna! Thanks!
Oh my goodness, I just love reading all of your comments. Thank you so much for all of the great ideas to are sending.
To answer the question regarding my pastry cloth. I purchased the cloth at a local cookware store. It's nothing more than a light canvas. I have purchased canvas at a fabric store, washed it, and used it. Works just great. The cloth holds in the flour. That way not as much goes into the food, but prevents sticking. I love it.
A friend of mine forwarded me your site, and I love how easy your crusty bread recipes are.
I was wondering if you had come across a multi-grain or seeded crusty bread recipe, I would like to make something that is a little healthier!
Thanks,
This bread looks fantastic! Question though. Can you think of a way to make it gluten free? I have celiac disease and can't have wheat. I am hoping to find a fantastic bread recipe because I LOVE BREAD!!
Janet,I followed your recipe and made the bread yesterday. It turned out so well that I don't think I'll ever buy bread again! Thanks so much for sharing this recipe with us!
Love this recipe! Thank you for sharing! I add gluten as I saw it on the shelf at he store and thought why not. That said, I have one variation tht I add dried cranberries, slivered almonds and lemon oil, oh god I think I have gained five pounds as a result. I did one with sharp cheddar and salsa, and got rave reviews! I am now going to try black olives and feta. Thank you so much!
I DID IT!!!! Came out just like the pictures!!!!!! YIPPIE!!!!!! Bread for everyone!!!!!
Ever since I pinned your blog to my Pinterest board I have wanted to try your no-knead bread recipe. But unfortunately I didn't have the dutch oven that I needed. SOOO, as a wonderful surprise my kids bought me the dutch oven from Costco for a Mother's Day/birthday present. I was so excited that I have made 6 double batches. I made cheese cloth bread sack's with "BREAD" embroidered on the side, it made wonderful gift's. I just made another double batch, it is raising as I type this. This time I am experimenting with oats, dried cranberries and cinnamon. Thank you for sharing this wonderful blog!!
BTW where did you find the spatulas? I have one and it needs a sister.
First loaf in the oven right now. Added chedder and sprinkled some corn meal on top. Using a clay pampered chef round pot with a glass lid that fit nicely on top. Hoping it works. If not I'll have to hit the store to find one that works. Have you done cinnamon and raisin?
All I can say is…WOW! Thanks I've been searching for a crusty, chewy and soft interior bread. I'm on my second loaf now, double batch.
I just got a lodge enamel cast iron, and have only used it twice. I really want to try this bread, but the instructions that came with my pot say to never heat an empty pot. What should I do?
This is a reply for Jen with the Lodge casserole. I have one and put it in the oven when I turn iton to preheat…..when the temperature reaches 450 degrees, I take it out and add the bread dough. My bread turns out great and I have probably made 40 oaves so far. My family and friends all love the bread and I plan on never, ever having to buy bread again. Thank you Janet for posting such a great recipe. This is the easiest, best tasting bread I have ever made.
I've got 2 loaves proofing right now…one lemon-mint-white chocolate and one cranberry-orange-walnut. Can't wait to bake these in the morning!!!
My friends all think I'm some kind of genius thanks to this recipe. I have very successfully made multiple plain loaves, as well as olive loaves, and one with walnuts and dried cherries. All exceptionally great. I'm planning to make a gruyere and thyme loaf too. Thank you for making me look like such a rock star! If you figure out how to make a wheat version, please do let us know. 🙂
Doodles: I purchased my spatulas from a local cooking store in Utah. I have seen them here and there is cooking shops. I love them and use them for most everything. This isn't much help. I'll check online to see if there is a source for ordering.
Mary Beth the lemon mint white chocolate sounds amazing. Are you using fresh mint? Sounds so refreshing.
Once again, thanks to everyone who is submitting advice and tips. Especially the bread variations you are creating. They all sound divine!
I know this is a dumb dumb question….but I got this batter all mixed up…ready to cover…and I am out of plastic wrap. I covered my large glass bowl in aluminum foil. Will that work out okay?
Baked this tonight and it was amazing! So happy to have run across your blog.
Aluminum foil will work great. You could even put a plate over the bowl. Whatever it takes to keep the dough from drying out. Best of luck to you. Your bread will be amazing.
oh my goodness … i'm in the last 15 minutes of open baking and can't stand how good it smells and looks. i may just have to do your happy dance 🙂
i too am using the set from Sam's … works beautifully. Made it with orange zest and walnuts (didnt have cranberries … oh well) … the options are amazing! i would not have believed it!!
thank you for sharing with such amazing pictures …
the one thing i needed emphasized was that it is NOT kneaded … I'm a long-time bread baker and it was hard to resist … but glad to see how the loaf is beautiful and crusty because of the extra moisture!
Love this! BTW, have you tried Le Creuset's Enameled Cast Iron cookware cleaner? http://cookware.lecreuset.com/cookware/product_Cast-Iron-Cookware-Cleaner_10151_-1_20002_10332__
This looks like a recipe my Aunt has been searching for. To clean your Le Creuset pots, try "barkeepers friend", it's great stuff! It's the only way I can keep the inside of mine clean 🙂 You can find it in the cleaning isle at most grocery stores.
I have tried different size pots and like the 3.5 oval the best. The dough fills the pot nicely and makes for a thicker loaf, plus I like the oval shape. The 5.5 round was pretty but the bread didn't have as much height…the same for the 7.5.
I just finished making dried apricot/white choc. chip bread for some friends I'm having over in the morning. Can't wait.
Fabulous tips and suggestions. Thank you so much.
Unfortunately I don't have a cast iron pot. But I have a glass pot with a close fitting lid, does that work? I really want to try it =)
Thanks in advance.
INCREDIBLE **** THANKS [I think 😉 ]
I had some problems moderating some comments and accidentally deleted them. I'm so sorry. Don't respond to comments when tired! I will try to anser the questions, but sorry I don't have the actually comment.
-Ivy, Thank you for you comment. It's so good to know a glass dish with a tight fitting lid works. This will help others trying to find a pot. I hope this recipe stands up to your dad's expertise.
-Susan, Yes large holes are normal. In fact you get extract credit for that. That's what I'm always trying to achieve. Some batches are better than others. Good luck on future loaves.
-Gail, I preheat the empty pan in a 450 degree oven for 30 minutes. THEN I add the dough and back an additional 30 minutes. Remove the lid and bake for 15 minutes. I hope this clarified things.
-I have not used bleached flour for this recipe. It's so forgiving that my guess is you can use bleached flour. Why not?
-Debbie,Don't give up. My dough may look stiffer, but it's pretty darn sticky. I find the dough that I add a lot of stuff into will be stiffer than a plain loaf with nothing in it. You may want to add 1/4 cup less water. That just might help. Let me know how your third loaf turns out. Keep trying.
-Thanks for all you comments and tips on cleaning out my pans. They are all so helpful.
What a great recipe! I made one plain loaf- perfect! The next night I added 1 cup cheddar cheese- perfect again except this one stuck to the pot. After we chiseled it out it was delicious, also! Thanks for sharing.
how essential is it that i use unbleached flour?
Well, I got over zealous on my first loaf -the Lemon Rosemary Gruyere, and put too much lemon zest in it. The bread looks beautiful, smells wonderful, is crusty, chewy and very good but the lemon gets overpowering real quick. I think it would be good with hot sweet tea, bringing the lemon taste to the tea. This is addictive!
I have only used unbleached flour, because I use it for all of my baking. You could try bleached…what they heck!
I don't have unbleached flour so I was wondering if I could use bread flour that I have on hand. Would that make a huge difference? I've never made bread before so I'm unsure of what to do! hah
Kelsey: I'm not sure on the bread flour. I would give it a try. Why not? The worse that could happen is that the bread would be too light. I just not a lot of help am I?
I used 1 cup of rye flour, 1 cup of spelt flour, and 1 cup of whole wheat flour. I also added sunflower seeds, flax seed and sesame. The dough was very runny and watery and I added quite a bit of flour after the dough rose, but now the bread is in the oven, only has a few minutes to go and looks and smells DELICIOUS!
My mom's advice for cleaning les creusets is to sprinkle a littl washing powder (the type used for clothes) on the pot-bottom, then pour boiling water on top of it. thanks for the recipe!
haha, It's ok. If you've never tried it before how are you supposed to know how it'll turn out? 😛 I may give it a try and I'll have to let you know how it turns out!
I love hearing about your creations and your successes. Keep it up and happy baking.
OMG!!!! my bread came out of the oven PERFECT!!! Thank you sooo much!!! I love this and I used a corningware deep dish casserole dish with lid…it is GORGEOUS!!! AND DELISH!!! I added chedder cheese and Rosemary…Cant wait to try your lemon zest and cheese!!!! This is going to be soooo dangerous for me!!! I Love It!!! Thanks again!!!
I didn't go through all the comments, but you can using baking soda on your Le Creuset pots to help clean them. I use it all the time and haven't had an issue with it yet, plus its not toxic which I really like.
I made it for the first time today. It tastes great but I must have done something wrong but I can't figure out what. The bread is only about 1-1/2 – 2" high and full of holes. Not like your photos at all.
Donna
The best way I have found to really clean my pots is to put them in my oven through a self cleaning cycle. They were a mess and I was absolutely amazed at how new they looked when I took them out. I removed the knob first then put them in the oven. I was really scared that I would ruin my favorite pots. I have used this method on three of my Le Creuset. They look brand new.
Thanks for sharing your great ideas and bread flavors. I love hearing the success stories.
To the newlywed who used a crockpot to bake the bread – Genius. Way to go!
Donna – try adding 1/4 cup more flour. I hope that helps. I personally love the large holes. They make a great grilled cheese sandwich.
I made this bread last night and i have to say that now this is my new favorite bread. It is the easiest bread to make. I used my Lodge cast iron pan and it came out perfectly and no sticking at all. Next time I make this which will be soon I may try a sundried tomato, garlic and fetta cheese bread….sounds yummy. You will love this bread I promise you that :-)) Enjoy !!!!
As far as a suggestion on how to clean your beautiful pots you may want to try a mixture of hydrogen peroxide ( about $1.00 a brown bottle at WalMart and some fresh baking soda. Make a paste on it . Let it sit a couple hours and scrub it off .It worked beautifully for me on a red enamel fry pan and an old baked on cookie sheet. Very inexpensive and no harsh chemicals.
I made it to the end of the comments woohoo!! I will be trying this hopefully this weekend. My guys love pizza bread so I will be adding pepperoni and cheese to theirs. Then they can dip it in pizza sauce.
looks amazing!!! looking for breakfast ideas for next fathers day and I know he'll love this….
Don't have a le creuset… or a pot similar… can I do it in a baking tray and cover it with foil?
My first loaf came out great; I used half white & half white whole wheat. I
My second attempt was the rosemary/lemon/Gruyere. It tastes fabulous! But it stuck so badly the bottom is still on the pan. I did not preheat the pot this time because I read the care instructions for Le Creuset & it does not recommend an empty pot in a hot oven. I think that may be why it stuck. Next time I will preheat the pot for 10 minutes & see what happens.
Thanks for your recipe! We love it.
I am soooo making this bread…
Try mr clean magic sponge on pots… Works like a. Charm
Good luck
I wanted to Thank you so much for posting this recipe, it was so delicious and wonderful. Seriously so simple to make.. My family loved it. I searched and tried to borrow a cast iron pot. Couldn't get my hands on one, so I simply used my Corning Ware bakeware set (the white ones with clear lid) and to my surprise… it worked just as great!
Thanks again!!! Happy Breading!
I have just found this blog (fantastic btw!) and I'm super jazzed – going to try it tonight and bake in the morning. I have 2 enamel cast iron dutch ovens and plenty of yeast & flour! I think I've read through a gazillion comments and hope I'm not asking something that's already been answered. Here's my question-if I let it sit out all night and bake in the morning will it still be fresh & delicious at dinner time?
Penny – you should be just fine letting the bread set out until dinner time. The crust will soften ever so slightly, but it will be easier to cut. Enjoy!
It's so great to hear that Corning Ware works. Thanks for passing it on.
Stephanie – I have resorted to using parchment paper in the bottom of my pan. Works like a charm.
Sophia – I have not tried a baking sheet, but I think covering it with foil just might work. Make sure you crimp the sides down pretty good so that the steam doesn't escape. The steam creates the crisp crust.
Thanks for all the great ideas and helpful hints. It's so great to hear from everyone.
I have loved making this bread!! Thank you so much!! Ive made it 3 times now and its fantastic. A few questions..why the unbleached flour? If I had to use bleached, would it work? If I used unbleached flour, but didnt have any left over for flouring my counter, could I use bleached flour for that? And lastly, I only have one pot, but want to double. Is it ok for the second loaf to sit on the counter shaped while the other cooks?
I only used unbleached flour. I'm sure bleached flour would work just great. Yes, you can use the unbleached on the counter to form your dough and Yes you can absolutely leave one on the counter while the other bakes. Remove the baked loaf and drop in the second dough. Works like a charm. Good luck.
I am thinking about making batches of this and putting in ziploc bags or mason jars and pulling one out adding water when i need a loaf the next day. Sort of like a mix but just pre-mixed. Is there any problem adding the instant yeast to the other ingredients and storing, minus the water of course?
I have been making this for years and a friend taught me one more clever trick she found – let the dough do the final raise on parchment paper and then just lift the parchment paper and place it in the pan – no more mess everywhere! It works so great. Love my LC pans – Costco had them for $79 one year and I got a couple – what a bargain. I can't wait to try some of your variations.
Hi
Just a quick couple of questions….1. if you use a vegetable such as broccoli
(with cheese), would you precook the broccoli first and then would it be okay sitting overnight? 2. what about pepperoni or bacon, would you put it in after it has set up or when first mixing flour, and etc.?
Going to try this.
I have never used vegetables or meats in my bread so I'm not an expert in that area. Hmmm broccoli I think I would leave it raw. There will be a quite a bit of steam action going on during the bread baking which should take care of cooking the broccoli. I think as far a bacon goes I would precook it then it should be ok sitting in the dough. I think someone out there had tried it, but they didn't specify when they added the meats. Sorry I'm not a ton of help here.
I've never made bread before. Ever. What kind of yeast do you use?
I am so happy to find this recipe!Thanks.One question…I've 3 cast iron dutch ovens .They are NOT enamel,can I use them? Thanks,Theresa
can i use just a cast iron dutch oven?
Do you have to have a Le Creuset to bake these in?
Cast Iron is a lot cheaper and have always heard that if one chooses to cook with it that your body actually absorbs the iron nutrients. I can't afford Le Creuset so I may have no choice but to use cast iron. Wonder if the cooking time should be reduced since it is a dark pan?
A healthier hope: I always use Saf-instant yeast, but any yeast will work just fine.
-You can use any type of a dutch oven. It doesn't have to be enamel covered.
Martha: You do not have to have Le Creuset to bake this bread. Read through a few of the comments. Pretty much anything will work.
Just stumble on your recipe and I would love to try it but, my cast iron pot is rectangle. It's very old, works wonder but rectangular, so do you think it'll work or that the bread will spread too much???
It should work just great.
Hi,
Forgive me but I have not read each and every comment. You asked for advice on how to clean for lovely Le Creuset. We'll…I don't have to clean my blue Le Creuset after making bread like this. Why ? Because I place the freshly divided dough onto full sheets of parchment paper while they rise. Then when the pots are fully preheated, I lift my the paper corners and place paper and all into the pot. Voila. Place the lid on and don't worry too much about the paper edges. Then when the loaves come out all steamy and crisp, the paper looks pretty and peels right off. PS I used unbleached parchment from my local organic store. Bon appetite.
Maybe this has already been suggested in the bazillion comments ahead of mine, but have you tried a Mr. Clean Magic Eraser to clean your 'babies'? 🙂
I have been searching for this bread recipe all my life it seems. Who knew it would turn out to be such a simple recipe?? This is fabulous. FYI, I bought a Loge cast iron pot with lid instead of the more pricey Le Creuset and it worked like a charm. While I would love to have the pretty Le Creuset pot, alas, my budget wouldn't allow it. I can't wait to make this bread again! Bye bye James Beard, hello Janet@simplysogood!!
The bread is fantastic!! Thank you for sharing the recipe and tutorial! Even my husband approves! 🙂
I only have pot so my question is, can I make a double batch and let the second loaf sit on the floured board while the other is cooking and then cook the second one?
Spectacular!!! I have to admit that I was skeptical, but this worked EXACTLY like you said it would and I used AP flour and an oval 4 quart corning ware dish because I don't have a cast iron dutch oven and I couldn't wait to try this out! I love to bake bread and this is the easiest recipe I have ever come across! Can't wait to try different ingredients! AND I will be purchasing some sort of Dutch oven just because I can see that I'll want to make more than one loaf at a time!! Thanks for passing this along!!
Thank you so much, I made this using freshly ground whole wheat and it turned out wonderfully crunchy on the outside and chewy on the inside. I wish I had 2 pots to make double recipes now!
i just made this bread and it was that easy , i had a deep ccasst iron frying pan with lid and it came out exactly the way the directions were .. i am making spagetti for dinner and cant wait to eat this beautiful loaf.. im going to get fancy with my next loaf .. will let u know how it turned out .. !