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You are here: Home / Recipes / Breads and Rolls / No-knead Crusty Bread

No-knead Crusty Bread

September 19, 2018 Updated June 16, 2020 2,336 Comments

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No-knead Crusty Bread in a Dutch oven
No-knead crusty bread made with just 4 simple ingredients and literally takes just 5 minutes of prep time with an overnight rise.  The dough is baked in a covered dutch oven for perfect artisan bread.
 
Crust Bread

What I love about this bread

  • It’s so easy to make.   This dough can be made in less than 5 minutes.
  • The basic dough recipe can be enhanced with many different flavor varieties.
  • Very little hands-on time.
  • Crusty bread never ceases to impress family and friends.
  • My 12-year-old grandson can make it.
No-knead Crusty Bread on a cloth
 
 
For your viewing pleasure, you can easily watch the video below with step-by-step instructions for 3 different flavors of Crusty Bread.
 
 
 

Let’s make No-knead crusty bread:

 
No knead crusty bread ingredients in a bowl
No knead crusty bread just mixed after adding water
No knead crusty bread ingredients in a bowl with water
No-knead Crusty Bread rising
  • In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
  • Add water.  Mix just until all of the flour has combined with the water.  The dough will look like a shaggy mess.  That’s ok.
  • Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop.  DO NOT REFRIGERATE.  This is not optional.  It takes that much time to proof the dough.  The reason why you need a large bowl is that the dough will start to rise.
  • After 12 hours the dough will look like this.  It’s pretty sticky, but that’s ok it’s supposed to be.

Shaping and baking the bread:

No knead crusty bread shaped ready to bake
No knead crusty bread rising
  • Preheat  oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and preheat the pot for 30 minutes.
  • Right after you put the pan in the oven to pre-heat, dump the dough out onto a HEAVILY floured surface.  Shape it into a round ball and place on a sheet of parchment paper.  Parchment makes it so easy to transfer the dough into a hot pot and then remove it after baking.  The parchment paper stays in the pot.  This will rest for 30 minutes while the pan is heating.  Cover with plastic wrap.  Note:  Use silicone coated parchment paper.  The regular non-coated paper will stick terribly.  Don’t chance it.
No-knead Crusty Bread dough in a dutch oven
No-knead Crusty Bread in a Dutch oven
  • Remove pot from the oven and carefully pick up the parchment and drop dough into the pot.  Be careful the pan is HOT.  Put the lid on the pot and return it to the oven for 30 minutes.
  • After 30 minutes remove the lid from the pan.   Bake for an additional 15 minutes or until nicely browned.  You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside.  The temp should be between 190F and 200F degrees.  Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper.
     
    No-knead Crusty Bread being sliced

Holy cow!  Can you believe how gorgeous that is?  It’s best to wait for the bread to cool before slicing.  Because I love warm bread I sliced it right away.

 
No-knead Crusty Bread
 
When you put the dough into the pan, it looks like a shaggy mess and when you take off the lid, you have a masterpiece.  This is when you can start patting yourself on the back while telling yourself how awesome you are…because you ARE.  
 

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:   You could try using less 1/4 cup less liquid.  Or add 1/4 cup additional flour.  Make sure your 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:  From what I hear the best GF is from King Arthur Flour  https://shop.kingarthurflour.com/items/gluten-free-measure-for-measure-flour-3-lb

Q:  Do I have to grease or oil the pan?  Will my breadstick?

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!  HOWEVER:  Not all parchment paper is created equal.  I use a silicone coated parchment paper.  Regular parchment paper can stick something terrible.  Don’t chance it.

 

No-knead Crusty Bread in a Dutch oven
4.27 from 147 votes
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No-Knead Crusty Bread

Wonderful yet easy artisan bread with a crisp crust.  Prep takes just a few minutes with an overnight rise.  Baked in a pot with a lid to create a steam oven.  Bread can be made with many flavors and variations.

Course Breads
Cuisine American, French, Italian
Keyword crusty bread, dutch oven bread, No-knead bread
Prep Time 5 minutes
Cook Time 45 minutes
overnight rise 18 hours 3 minutes
Total Time 50 minutes
Servings 10
Calories 138 kcal

Ingredients

  • 3 cups + 2 tablespoons unbleached all purpose flour (450 gr)
  • 1 3/4 teaspoons Kosher salt (10 gr)
  • 1/2 teaspoon Instant or Rapid-rise yeast (3 gr)
  • 1 1/2 cups water cool (315 gr)

Instructions

  1. In a large mixing bowl, whisk together flour, salt and yeast.       

  2. Add water and mix until a shaggy mixture forms.

  3.  Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.

  4.  Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  OR pot can be placed in cold oven while oven is preheating leave in oven for 30 minutes. 

  5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.

  6. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Recipe Video

Recipe Notes

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:   You could try using less 1/4 cup less liquid.  Or add 1/4 cup additional flour.  Make sure your 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 breadstick?

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!  HOWEVER:  Not all parchment paper is created equal.  I use a silicone coated parchment paper.  Regular parchment paper can stick something terrible.  Don't chance it.

More Notes:

Regular active yeast can be used in place of the instant or rapid-rise yeast.  It will need to be activated in 1/4 cup warm water.  Stir and let sit for 5-10 minutes.  However, most of the comments I have received state that the rapid raise works the best.  You choose.  Whisk the flour, salt, and yeast together.

 

Nutrition Facts
No-Knead Crusty Bread
Amount Per Serving
Calories 138
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 409mg17%
Potassium 45mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 0g0%
Protein 4g8%
Calcium 7mg1%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

More recipes you’ll love:

overhead shot of sliced No-knead Lemon Rosemary Gruyere Bread
Partially sliced No-Knead Green Chile Cheddar Bread on tan cloth in blue bowl
overhead shot of sliced cranberry orange pecan bread on a burgundy cloth
Round focaccia bread topped with an arrangement of fresh herbs on a cloth and bread board

Check out more flavor variations for No-knead crusty bread:

Cranberry Orange Almond Crusty Bread

Focaccia in Five Minutes

Kalamata Olive and Rosemary Fougasse
 
No-knead Delicata Focaccia
 
Artisan No-Knead Bread

Anadama Bread

Parker House Rolls

Update notes:  This recipe was originally posted in 2010 but was published again in 2019 with a printable recipe card and nutritional information and video.

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Filed Under: Breads and Rolls Tagged With: Breads, crusty bread, dutch oven bread, no-knead bread

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Comments

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    Reply
  2. Maureen Ferriter says

    October 26, 2015 at 5:32 pm

    My spouse and I are thrilled! It was so easy and so delicious ! Thank u!
    Maureen

    Now I am scrubbing my very dirty pot!

    Reply
  3. Anonymous says

    October 25, 2015 at 8:31 am

    Hi I really want to give this a go! In the UK we have 'bread flour' and 'plain flour' (plain flour is used eg for pastry). I guess bread flour would be the one to use but I don't think our packaging states whether it is bleached or unbleached – just have to try I suppose!

    Reply
  4. penny says

    October 17, 2015 at 10:26 am

    Hi Janet! My bread is in the oven baking and I'm reading all the posts. Can I just say, I love that your pots look used. Shows there's history and lots of love going on there. I wouldn't change that for anything! Great recipe too! I'm going to call it my "weekend bread" and have the kids and grandkids over for traditional Sunday dinner. Thanks for sharing!

    Reply
  5. Janet Barton says

    September 22, 2015 at 2:59 am

    Hi Miriam, You didn't send me your email so I can't reply directly. Please reply in "contact me" with you email address. The dough is wetter than most, which will create a denser bread with a wetter texture. Try baking longer with the lid on and lower the temp by 25 degrees. That's a start.

    Reply
  6. Laurel Smith says

    September 21, 2015 at 4:56 pm

    Has anyone tried making this in a crock pot and not the oven? (Not just using the insert, but doing the whole baking process in the crock pot only) I want bread but it's too hot to turn the oven on! TIA!

    Reply
  7. Riya Singh says

    August 31, 2015 at 10:43 am

    Lovely recipe…and delicious, thanks for sharing…!
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    Reply
  8. Anonymous says

    August 17, 2015 at 11:36 am

    Beautiful loaf , thank you.

    Reply
  9. baker says

    August 17, 2015 at 4:10 am

    thanks – I've made 2 loaves now and they've been excellent!

    Reply
  10. Anonymous says

    July 28, 2015 at 7:47 pm

    Try "Bar Keeper's Friend" to clean up your pots. If the pots are lacquered metal, then you cannot use this cleaning product. It comes in a powder form or liquid. Can't wait to try this bread recipe.

    Reply
  11. Rachel Page says

    June 23, 2015 at 6:34 am

    I love french bread, but have never attempted it before. Yours look perfect.

    Reply
  12. Anonymous says

    April 21, 2015 at 11:14 pm

    The Book, My Bread: The Revolutionary No-Work, No-Knead Method, Jim Lahey (founder of the Sullivan Street Bakery). Published 2009
    Mark Bittman's Article about Jim Lahey's recipe for the "No Knead Method" in the New York Times circa 2006

    Reply
  13. Rachel Lau says

    April 13, 2015 at 12:41 am

    Made this bread today and it is perfect! Followed the recipe but wonder if I can use less salt. Have anyone tried using 1 teaspoon of salt? Will it affect the rising of the dough or taste?

    Reply
  14. Anonymous says

    April 4, 2015 at 6:25 pm

    Hi, this recipe (and video) are great. Just wondering how to prevent such a heavy bottom crust. Thank you!

    Reply
  15. Janet Barton says

    February 26, 2015 at 3:20 am

    Hi Holly, I'm so sorry not to respond to your question the day it was posted. I was in a car driving for 6 hours then out of town in a rural spot with little reception to check my email. I hope you went ahead and let the dough sit for 8 hours. I have done that in a pinch with success.

    Reply
    • June pegram says

      December 25, 2018 at 5:55 am

      5 stars
      I only proof the dough from 4- 5 hours and get wonderful bread. All of my neighbors ask for it.

      Reply
      • Janet Barton says

        December 26, 2018 at 2:40 am

        Thank you so much. We love all tips for making crusty bread.

        Reply
  16. Holly Goertzen says

    February 21, 2015 at 5:32 pm

    Love this bread but I forgot to mix it last night and we have friends coming for soup and bread this evening! Have you ever proofed for as little as 8 hours? Anything I can do to speed things up? Or is all lost?!?

    Reply
  17. Self Move says

    February 18, 2015 at 4:40 am

    I have read the post and the information which you have shared that is really good and useful.

    Reply
  18. Janet Barton says

    February 13, 2015 at 11:43 pm

    Yes, you can leave the dough out for 12 hours or more if it contains cheese. No worries. It works. The cheese will not go bad.

    Reply
  19. Anonymous says

    February 13, 2015 at 11:41 pm

    Can you leave the dough out, without refrigerating it, for 12 or more hours even if you are using cheese in the ingredients?

    Reply
  20. Judi Bola says

    February 11, 2015 at 8:53 pm

    i wanna it,cos i think this yummy

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    Agen Judi Bola

    Reply
  21. Anonymous says

    February 8, 2015 at 4:29 pm

    are comments still allowed? I posted one yesterday that hasn't appeared visible yet?

    Reply
  22. Anonymous says

    February 7, 2015 at 10:12 pm

    Excellent bread, love it. Only question is, as I only have one pot to bake it in so one loaf at at time, at what point during this recipe can I freeze the dough and store it and many more? That way I can just pull one out day of, let it come to room temp., and throw it in my 450 degree pot/oven. Do I need to do anything like double the yeast as some might die off after the freeze? Thanks!

    Reply
  23. Barbara says

    January 28, 2015 at 9:14 pm

    I made by first bread and it was great! A little harder than I would have liked. If I add more water and leave the top on rather than taking it off the last 15 minutes, would that help to keep it at least where I can slice it? I have used the whole wheat and it was tasty with a dab of honey, but it was harder than the first. I love the ease and the flavor, but am looking a way to make it easier to slice and slightly softer. Help!

    Reply
  24. Janet Barton says

    January 20, 2015 at 2:20 am

    Hi Blue, I'm sorry you are having problems with your cloth. Keep flouring the hell out of it. Also, try adding 1/4 cup more flour to your bread recipe and I hope that solves the problem.

    Reply
  25. Anonymous says

    January 17, 2015 at 9:39 pm

    Wow. This is so good. I made one for the first time today. I let it rise from 10pm to 10 amn. I formed into a ball right before turning oven on so it rested longer than half hour since I first had to preheat oven before putting my cephalon pot in the oven. I figured that a longer rising time would not hurt. In fact I do see some other versions where they ask to let it rest for 2 hours instead of 30 minutes. I wonder if it makes a difference. This is a genius recipe. I already have a second batch rising for me to bake tomorow but this time I put dried cherries and almond. But I erroneously used my King Arthur bread flour this time instead of all purpose. I will see how it turns out. Thanks for this wonderful bread. Regine

    Reply
  26. Janet Barton says

    January 9, 2015 at 3:41 am

    Linda: use about 1 cup cubed pepperjack. Delish.

    Reply
  27. Linda Parsons says

    January 8, 2015 at 8:59 pm

    I love this bread ! Would love to add pepper jack cheese but it's in cubed form ! How much should I use for 1 loaf?

    Reply
  28. Linda Parsons says

    January 8, 2015 at 8:58 pm

    I would like to add pepper jack cheese to this wonderful bread my cheese in cube form . How much should I use for 1 loaf?

    Reply
  29. Anonymous says

    January 6, 2015 at 3:19 pm

    Has anyone tried making small rolls out of the recipe in cast iron muffin tins? I have made the bread several times and thought it would be nice to have the rolls. I use organic wheat and organic bread flour

    Reply
  30. Addie says

    December 23, 2014 at 2:21 pm

    I've made this bread many times now. Super easy and everybody loves it! The cranberry orange is now my food gift for friends and family!

    Reply
  31. Anonymous says

    December 15, 2014 at 1:26 am

    I made the cranberry orange almond and it was rancid after sitting on the counter for 20 hours. I'm going to try the plain version because I love this idea and it looks beautiful, just wish I could eat it

    Reply
  32. sunlitstormclouds says

    December 11, 2014 at 3:52 pm

    Janet, I've made this two times and it didn't turn out either time. The first time I had the water too cool not realizing that it has to be between 120 and 130 F when you add the yeast to the dry ingredients. The second time I had the water at 125 F but, the dough still didn't rise. Can anyone recommend a good, accurate thermometer or other method to tell when the water is the right temperature?

    Reply
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  34. Obat Aborsi says

    November 25, 2014 at 11:34 am

    nice info

    Reply
  35. Anonymous says

    November 13, 2014 at 7:15 pm

    I've got a GF loaf rising as we speak. It will be baked later this evening. I will let you know how it turns out. I make this recipe ALL the time for my family and we love it. Now I have to be on a GF diet and trying this out GF. Hopefully it turns out well. One thing I've read about is you don't use the same recommended amount of GF as you do regular AP. It's typically 3/4 cup of GF to each 1 C of AP. I love, love to bake and have been experimenting with using GF flour in place of AP in all my other recipes. One thing I've noticed is that of course the texture is different and it is always more dense. Still good but not as light as baking with AP. Will update on how this loaf turns out later. Thanks for this recipe! This is always a great go to for a delicious loaf of fresh baked bread. Oh, and I always use active dry yeast and I've never had any issues with it. My bread always comes out perfect.

    Reply
    • Jenni says

      December 3, 2023 at 5:41 pm

      How did this work out gluten free?

      Reply
  36. Anonymous says

    November 9, 2014 at 4:23 pm

    I just made this bread… OMG!! So easy. Thanks for sharing.

    Reply
  37. Janet Barton says

    November 2, 2014 at 11:35 pm

    Dear Colorado. Try adding 1/2 cup more flour and 1 tsp yeast. My daughter moved to Denver a year ago and made these adjustments.

    Reply
  38. Anonymous says

    November 2, 2014 at 9:50 pm

    Hi! I used to love making this in Austin, but we've since moved to Colorado. I tried making it here and it didn't rise well at all. Has anyone ever made this at altitude? This was a go-to recipe of mine and I'm so sad I can't make it right here.

    Reply
  39. Janet Barton says

    October 30, 2014 at 12:47 pm

    Judi: I would follow the instructions that came with your pan tilt heat over the recommended temperature so just try the 400° that should work. You may have to cook the bread just a little longer for Browning

    Reply
  40. Judi Judge says

    October 29, 2014 at 10:05 pm

    i have enamaled pots like yours and the guide says goes up to 400 does it hurt the pans to go to 450

    Reply
  41. cupuwatu resto tempat kuliner khas jogja says

    October 29, 2014 at 8:50 am

    seems like so delicious. I'd like to make it one.

    Reply
  42. Donna Ratliff says

    October 29, 2014 at 8:17 am

    love you post

    Reply
  43. Janet Barton says

    October 7, 2014 at 1:57 pm

    Michelle: Yes, bread flour will work.

    Reply
  44. Michelle says

    October 4, 2014 at 11:46 pm

    Have anyone tried using bread flour?

    Reply
  45. Anonymous says

    October 2, 2014 at 10:20 pm

    I noticed a lot of people asking about oil or grease. From what I've been reading around the interwebs, the fact that the pot is preheated is what keeps the dough from sticking. I can attest that dough can stick to cold bread pans, so this may apply here. Can't skip that preheat step! Hope that helps!

    Reply
  46. Jim Shown says

    August 30, 2014 at 7:29 pm

    I've added 3/4 cup diced sun-dried tomatoes and 2 tbs dried basil. Great as a base for garlic bread with spaghetti.

    Reply
  47. Anonymous says

    August 30, 2014 at 1:50 pm

    I am sooo not a baker, but this came out great!!! Thanks soo much for sharing…It almost tasted sour dough like…was thinking rosemary, olive oil and roasted garlic would be yummy…oil may change it though…

    Reply
  48. judith says

    July 26, 2014 at 5:01 pm

    I found this on Pinterest WAY back a year ago and just decided to try it out today. The bread dough was a little loosey-goosey when it was ready to put in the pan. The 30 min. timer just went off and I can't believe what I saw when I took the lid off! OMG. If this works out you have just changed my life forever!

    Reply
  49. Anonymous says

    June 11, 2014 at 3:00 pm

    Mr Clean Magic Eraser will clean the pot like magic!

    Reply
  50. Meredith says

    June 11, 2014 at 12:48 am

    It would be extremely helpful if you had a simple recipe at either the beginning or end of your blog. Even though I went and bought the cheese, lemon and rosemary a few days ago when I got around to making the bread I didn't scroll through all those pictures to the bottom of the blog where it stated to add them in the first stage of the process. I had already waited 16 hours and was at the stick it in the oven stage when I finally saw the part about adding Gruyere, rosemary and lemon and was really sad. I figure this is probably something simple for people who bake bread all the time, but I'm a newbie here and I think a straightforward recipe would be much appreciated by others as well. I'm definitely going to be baking this again though, so I'll get to eat all the tasty goodness I'm missing out on this time.

    Reply
  51. Janet Barton says

    May 26, 2014 at 1:48 am

    I have added cinnamon to this bread without any effects on the rising. I have never added garlic. I can't tell you whether or not the additions interfere with rising. Not in my dough.

    Reply
  52. Janet Barton says

    May 25, 2014 at 10:57 pm

    Try adding 1/4 cup more flour to this recipe. I think you will like the results. The dough is easier to work with. I think I like it a bit better.

    Reply
  53. edjahman says

    May 25, 2014 at 10:32 pm

    I'm not sure what I did wrong but I wound up with bread soup…I put a bunch of flour in it because when I dumped it out it was completely unmanageable. I'm going to try and bake it anyway but I have serious doubts about it being edible. Take Care.

    Reply
  54. Bread lover says

    April 29, 2014 at 2:18 pm

    Dear Anonymous, you cannot damage your le Creuset or any cast iron pot by preheating it–le Creuset is rated to 500 degrees. However, NOTE: older models come with a resin-type knob, and at 500 degrees, that knob will eventually crack (you'll also smell its unhappiness from being in a hot oven…), obviously creating a hazard when you try to lift off the lid. Order a replacement metal knob from amazon.com.
    Also, I have been using a different bread recipe similar to these which calls for Pam-sprayed parchment for a final rise in the bowl then transfer (with parchment) to the 500 degree-preheated oven (also 5.5 qt unless you want a flat loaf). I'm curious to try baking my bread without the Pam or parchment.
    I would never spray my le Creuset–or any other uncoated cooking pot/pan/sheet with Pam.

    Reply
  55. Bread lover says

    April 29, 2014 at 2:17 pm

    Dear Anonymous, you cannot damage your le Creuset or any cast iron pot by preheating it–le Creuset is rated to 500 degrees. However, NOTE: older models come with a resin-type knob, and at 500 degrees, that knob will eventually crack (you'll also smell its unhappiness from being in a hot oven…), obviously creating a hazard when you try to lift off the lid. Order a replacement metal knob from amazon.com.
    Also, I have been using a different bread recipe similar to these which calls for Pam-sprayed parchment for a final rise in the bowl then transfer (with parchment) to the 500 degree-preheated oven (also 5.5 qt unless you want a flat loaf). I'm curious to try baking my bread without the Pam or parchment.
    I would never spray my le Creuset–or any other uncoated cooking pot/pan/sheet with Pam.

    Reply
  56. Julie says

    April 25, 2014 at 12:07 pm

    Great recipe! I have tried it several times. I have made sundried tomato and basil…YUM! Tastes like pizza. I have also made a garlic/rosemary loaf. I brushed the raised bread with a bit of olive oil and sprinkled sea salt and chopped rosemary on the top before baking. I have also made it using chopped broccoli/cheddar cheese, and the last one I tried was rough chopped pepperoni/mozzarella. All of them excellent! Thank you for the great starter recipe!

    Blessings,
    Julie
    http://www.ourlittleredsaltbox.blogspot.com

    Reply
  57. Anonymous says

    April 17, 2014 at 4:13 pm

    I've baked bread for years and was always on the lookout for a rustic bread. Used my pot from Younkers. Made 2 recipes and while one had baked, after 15min, turned the second to rise on the counter. Since I keep my yeast in a container in the freezer, (can buy bulk yeast @ a Sam's Club or Gordon Foods in a 1# pkg. for unbelievable savings.) I dissolved in 1/4c warm water as was suggested, didn't lessen the amt of water. I used Dakota Maid bread flour. I with great delight sliced the first piece and after buttering, enjoyed every chewy crusty bite. Delicious with a little chive/onion cr cheese. Then…..I called in my daughter to share. She immediately took a required bite plain to enjoy the flavor before she slathered on the strawberry freezer jam. She agreed it was amazing!! Cannot wait to try all kinds of combinations for all kinds of meals and sandwiches. I've never followed such clear, easy to follow directions. Thankyou thankyou!

    Reply
  58. Mariya says

    April 15, 2014 at 7:17 pm

    Amazing and really simple bread! I love it! Cleaning – I usually put my still warm pot under the warm water and scrub it with a slightly stiff pad. The dirt on the surface is still soft and comes out very easily.

    Reply
  59. Slow-Cooker Chicken Tortilla Soup says

    April 11, 2014 at 5:12 pm

    Its really wonderful recipe. How much time it needs to prepare?

    Reply
  60. Susan Blanchard says

    April 8, 2014 at 4:34 am

    I just made two loaves, one plain and one with cave-aged gruyere, rosemary, and lemon zest. Oh. My. Wow. These really are as easy to make as the recipe states. You will NOT be disappointed.

    Reply
  61. Mackenzie keilhau says

    April 8, 2014 at 1:11 am

    Well! I've just pulled out the best looking bread round! I did use the one tip of putting the dough on parchment, it made lifting the dough in and out very easily. The only hard part to this recipe is to wait for it to cool!! Nothing like biting into a freshly made piece of bread with melted butter. Yummo!!

    Reply
  62. William Lord says

    April 6, 2014 at 3:06 pm

    I love your recipe but my loaves come out much flatter than yours. They rise perfectly but when I go to shape the loaves they go much flatter than yours. They still taste good but making a sandwich with it is a very skinny proposition. How to I make it stand up more. Less water? More flour? lordwwl@gmail.com

    Reply
  63. Janet Barton says

    March 29, 2014 at 4:22 am

    Gerda from the Netherlands, you are AWESOME! Congratulations on success.

    Reply
  64. Janet Barton says

    March 29, 2014 at 4:20 am

    Thanks Jutta in Germany.

    Reply
  65. Mohnalisa says

    March 25, 2014 at 8:43 pm

    You wanted a tip on how you can let your pots shine again? Just use only one Lurex sponge. My pots are almost 30 years old and look like new.
    Best wishes and thank you for the great recipe.
    Jutta (from Germany)

    Reply
  66. Anonymous says

    March 25, 2014 at 4:00 pm

    Hi, I'm Gerda form The netherlands, and:……. I DID IT!!!!! I made a wonderful looking bread! Now I can make all sorts of bread with all sorts of flavors, thanks a lot!!!

    Reply
  67. Janet Barton says

    March 24, 2014 at 2:12 am

    Thank you to everyone who sends in so many great comments and ideas. You are all fabulous bread bakers!! Keep it up!

    Reply
  68. Buttermilk says

    March 24, 2014 at 2:06 am

    I just made this for the first time today, and it won't be the last. I've never made bread before. The idea always intimidated me. I can't believe it was this easy.

    Reply
  69. Janet Barton says

    March 24, 2014 at 1:45 am

    Star: Thank you so much for the info on GF bread. I know there will be many, many readers wanting this information. You can always email a photo and I can post it. email: simplysogood@hotmail.com
    Thanks again for submitting a great idea.

    Reply
  70. Janet Barton says

    March 24, 2014 at 1:35 am

    If anyone is having trouble with the crust too hard, try placing the pot in the cold oven and preheating the pan with the oven. When oven temp reaches 450F, add the dough. This helps the bottom crust not get so hard. I hope this helps.

    Reply
  71. Latha says

    March 23, 2014 at 8:08 pm

    Awesome recipe. I did modify it with addition of whole wheat and some ground flax. So it is probably not as airy or high as how these pictures look. Or maybe I didn't mound them high. Nevertheless, it tasted really good. I used harissa sauce (African hot chili paste) to infuse some flavor and heat. Thanks for the recipe.

    Reply
  72. Auntie Doni says

    March 22, 2014 at 7:11 pm

    Aloha, my niece just shared this with me and I can share with you how to clean 'your babies'. I use Cerama Bryte and a Scot-brite non-scratch pad and loads of elbow grease. It works! 😉 Auntie Doni

    Reply
  73. Anonymous says

    March 21, 2014 at 3:21 am

    my bread came out with the crust so hard we couldn't eat it any suggestions as to what I did wrong?

    Reply
  74. Anonymous says

    March 18, 2014 at 11:43 pm

    I have made this bread in clay pots, in cast iron, and in enamel on cast iron. The one thing you need is a heavy pot that won't loose heat when you add the bread.

    1/2 cup of rye flour replacing half a cup of regular flour makes the bread stay moist longer and doesn't effect the taste.

    Reply
  75. Ashley @ Big Flavors from a Tiny Kitchen says

    March 17, 2014 at 6:04 pm

    This looks fantastic! Looking forward to trying this out. What a beautiful loaf of bread 🙂

    Reply
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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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