This Dutch Oven No Knead Bread is the perfect way to make a delicious, crusty artisan loaf in the comfort of your own home! Best of all? It takes only FIVE MINUTES of prep, and you don’t have to ever touch the sticky dough with your hands! With a short, two-hour total rise time, you can make this for dinner tonight.
I’m a good cook. I mean, I’m allowed to brag about that… I’ve built a career out of it with this website. But until now, I’ve had the HARDEST time making a good homemade bread.
Am I alone in this? Homemade bread has always eluded me and been a real challenge. My homemade breads have always been too flat, too dry, too hard, too annoying and sticky to work with, etc.
UNTIL NOW.
YOU GUYS. I finally cracked the code for homemade bread that isn’t a hassle and is so amazingly delicious, moist, with fluffy holes, and with the perfect crusty crust!
You can use all-purpose flour – no need for fancy bread flour!
This is the only no knead bread recipe you’ll need, and it’s great for beginner bread bakers. The Dutch oven is key for developing a perfect crusty crust and keeping the inside perfectly moist, and best of all, you don’t EVER have to touch the super sticky dough with your hands!
You can let this dough rise for only 2 hours and bake it right away, OR you can keep the dough in your fridge for up to 7 days and use when you want to. Unlike other no-knead bread recipes that require 12 hours minimum rise time.
Here are all the details.
First of all, what is no knead bread?
No knead bread is, as the name suggests, bread that can be made without kneading the dough. No need to knead. Hah!
The dough is notoriously very loose and sticky, which can make it a little frustrating to work with (which is why I developed this method to not touch it at all- it takes a lot of that frustration away!).
No knead bread loafs do not need a second rise time, like a traditional loaf. The bread doesn’t have enough structure to rise “up,” and instead will flatten out and fill the shape of whatever you are making (Note: you CAN do a second rise time with no knead focaccia, which is a flatter bread type.)
The lack of a second rise results in two things: first, a faster overall time to make. And the second: it won’t have as many holes as a kneaded bread dough.
While I love a good fluffy artisan bread with holes for days, I think the pros here outweigh the cons. The bread DOES have some good holes, it’s got a great texture, and the fact that it’s so easy and hassle free is enough to make me never want to make a kneaded artisan loaf again!
How to make no knead dough
You only need water, yeast, flour, and salt for this no knead bread dough.
- First, warm the water (1.5 cups) to about 100 degrees F. A little more or less is fine. I usually measure it in my pyrex measuring cup and put it in the microwave for about 40 seconds, then take the temperature with a meat thermometer to make sure it’s the right temp. Don’t go any hotter than 110 degrees F – it might kill the yeast.
- Then, add the warm water to a large bowl, along with a packet of yeast, or 2.25 teaspoons (instant or active dry is fine) and 1/2 tablespoon of table salt (or 2 teaspoons kosher salt). Whisk together until the yeast and salt are dissolved.
- Finally, add the flour – 3.25 cups – all at once, and stir with a wooden spoon until everything is uniformly wet.
I like to use a silicone spatula to scrape the dough off the wooden spoon, as it will be quite sticky and loose.
Letting the dough rise
Once the dough is mixed, just cover it with a kitchen towel and let it rise in a warm-ish spot for two or three hours. It should double in size at least.
If your house is cold, I recommend turning your oven on for a few seconds, turning it off, and placing the bowl in the warm oven with the door closed to trap the heat in.
If you’re using your oven to cook something (or in the next step when you need to preheat your Dutch oven), you can leave the bowl on top of the stove- the vented heat at the top will help it rise well.
You can also get some really hot water in a mug or glass measuring cup, stick it in the microwave, and place the bowl next to it. Shut the door to the microwave- this will trap the warmth and steam inside.
If your house is warm, you can just leave it out.
If it’s warm outside, you can leave the bowl outside.
Storing the dough in your fridge
After the dough has risen for 2 hours, you can bake it immediately. But if you like, you can stick it in your refrigerator for up to 7 days until you’re ready to bake it!
Cold dough is a little easier to handle, so that’s a pro for this.
I recommend using plastic wrap or something more airtight to cover the bowl when you put it in the fridge. If you know you are making this dough days in advance, you can mix it up in a container, keep the lid on ajar while it’s rising and then seal the lid when you put it in the fridge.
The taste will get funkier as time goes on- by the 7th day, the bread will taste more like sourdough. And the dough will collapse over time- don’t worry about this.
Preheating the Dutch Oven
You want your Dutch oven to be good and hot for baking the bread so it gets a chance to crisp up properly on the outside.
About 30 minutes to an hour before you want to bake the bread, place the Dutch Oven, with the lid on, on the center rack of your oven and turn your oven on to 450 degrees F. Once it reaches 450, keep preheating the Dutch Oven for about 20 minutes.
Be very careful when handling the hot Dutch oven, as it’s very heavy and gets searing hot.
Forming the loaf
Here’s my favorite part! This is how to make the sticky mess of a dough into a loaf without having to touch it with your hands.
- First, lay a piece of parchment paper on your counter and sprinkle some flour on the bottom part closest to you.
- Then, use a silicone spatula to scrape the dough in a pile onto the floured part. Try to be gentle. The more you handle the dough, the more gasses escape, and the fewer fluffy holes there will be in the loaf.
- Use the silicone spatula to form it into a “loaf” shape, scooping up the dough from the bottom of the pile and placing it on top. You don’t need to do much of this- you just want it to be less of a “pile” and more of a “loaf.” You may also want to make it circular or oval shaped, depending on what shape your Dutch oven is.
- Finally, grab the corners of the parchment paper closest to you and use them to gently flip the loaf onto the center of the sheet of parchment. It may be a little misshapen, which is fine. If it bothers you, you can use the spatula to try to shape it some more but keep in mind, the more you handle it, the less fluffy the loaf will be.
At this point, before putting it in the Dutch oven, you can use a very sharp knife or clean razor blade to make a few cuts about 1/2″ deep in the top of the loaf. I did this with mine in a cross shape from end to end in both directions. This will help it rise up a little more in the oven and get some browner crustier bits. But it’s totally optional.
Baking the bread
Once you have the loaf shape in the center of your parchment, open your oven door and take the lid off the Dutch oven (USING POTHOLDERS of course).
Then, grab the sides of the parchment paper and transfer the loaf to the Dutch oven. Place the cover BACK ON (USING POTHOLDERS FOR THE LOVE OF GOD), and bake at 450 degrees for about 35 minutes.
I know I keep yelling about potholders but too often I’ve reached absentmindedly for the lid of a Dutch oven thinking it’s going to be cool but it’s searing hot. It’s easy to make that mistake!
Once the 35 minutes are up, take the lid OFF, and bake for another 5-10 minutes, until it’s golden brown.
Stop for a moment, and inhale deeply. The smell of fresh-baked bread is one of the best things in the world.
Finally, remove the bread by holding the parchment paper, and place on a wire rack or a cutting board to cool. You want it to cool for at least 10 minutes before slicing.
AND YOU’RE DONE! Congrats on your gorgeous artisan Dutch oven bread!
Why does the lid to the Dutch Oven need to be on while it bakes?
The key to moist bread with a perfectly crusty crust is that it needs to be baked in a humid environment. I know it seams counter-intuitive, but it really works.
The lid to the Dutch oven traps the steam from the sticky dough inside, making it a perfect bread baking environment.
Then, taking the lid off for the last bit of cooking helps really brown the top of the loaf without it over-drying.
It’s truly a miracle to behold. And it’s why we can call it “artisan bread!”
But what if I don’t have a Dutch Oven?
Glad you asked.
This bread is possible to make without a Dutch oven, but you won’t get the same amazingly crusty results. Don’t let that stop you- just temper your expectations a bit.
You can bake the bread, on parchment paper since the dough is so sticky, on a baking sheet or, preferably, in a preheated cast iron skillet.
Here’s what you can do to help make it extra tasty with a crusty crust.
Create a humid environment in your oven by placing a rimmed baking sheet on the bottom rack while the oven preheats. When you add the bread to the oven, pour about 4 cups of water onto the preheated baking sheet. This will create steam as the cold water hits the hot metal. Close the oven door as fast as you can to trap the steam inside.
Can I use another kind of flour?
I used all-purpose for this crusty artisan bread, but you can use bread flour if you like.
You can also use part whole wheat flour– I recommend substituting 1 cup of the AP flour with whole wheat. A 100% whole wheat loaf has not been tested, but it might work.
I haven’t tried using a gluten-free flour mix for this and therefore cannot recommend it. Here’s a gluten-free artisan bread that might be helpful for you!
And finally, you should never substitute a non-flour flour, such as almond flour or chickpea flour, for AP flour. Those won’t work with this bread.
Wait- don’t I need sugar to make bread?
Nope! Some people thing you MUST use sugar in bread or dough recipes so the yeast have something to eat. While yeast do love sugar, and adding sugar to dough can cause a more rapid rise time, it’s not necessary. Yeast love to eat flour too (which is a carbohydrate just like sugar, so acts in a similar way). So you don’t need sugar in this no knead bread recipe at all!
Can I freeze it?
Yes!
The bread stays good at room temperature in a plastic bag or airtight container for about 2 days, and it will get staler as time goes on. Any longer than 1-2 days, and you should freeze it.
You can freeze the loaf whole if you like- you’ll just need to leave it out for about 12 hours before you can slice into it.
Or, you can slice it before freezing, which enables you to take out one slice at a time for toast or sandwiches.
Here are some tips for freezing:
- Store the whole loaf or sliced loaf in an airtight bag, squeezing out as much air as possible. This will help prevent freezer burn.
- Wait until it’s COMPLETELY cool before storing, especially if you’re slicing it before, as the slices may stick together if you don’t.
It should stay good for 2-3 months in the freezer if stored properly.
Why didn’t my dough rise?
If your dough doesn’t rise, it is likely an issue with the yeast itself. Yeast is a living organism and needs to be able to eat food and multiply in order to cause a rise. As they multiply, they release gasses, which causes the airy pockets in the dough. Here are three reasons why your dough may not be rising:
- The yeast is dead to start out with. This can happen if the yeast is old, or sometimes even if you get a dud pack of it. A new pack of yeast from the store can sometimes make all the difference!
- The conditions don’t allow for the yeast to multiply. This usually happens if the temperature is too cold. At cooler temperatures, yeast may multiply much slower, or not at all.
- If the yeast is killed by accident. This can happen if the water temperature is too hot when added to the yeast, which can kill the yeast and subsequently cause no rise. (Note: it is a MYTH that salt kills yeast in this way! If you were to use tons of salt, it may kill the yeast, but the amount of salt used in this recipe won’t kill the yeast – at worst, it may just slow the multiplication process a little bit.
If your dough won’t rise, my advice is to start anew with brand new yeast and make sure to measure the temperature of your water with a thermometer – I love the Thermoworks Thermapen for a super fast, accurate read! Alternatively, you can stick your finger in the water and it should be about body temperature, so if it feels neutral or slightly warm you should be good!
How to serve an artisan bread loaf
I’m a big fan of eating the bread smeared with salted butter and drizzled with honey, as pictured above. But this homemade bread would be delicious…
- Served with a hearty soup, like split pea soup or lentil soup.
- Used for a fancy grilled cheese, like this leek and gruyere grilled cheese.
- To make cold sandwiches, like this fresh mozzarella, tomato, and basil sandwich with balsamic glaze.
- Served sliced with a basic olive oil and balsamic bread dip, as a side to your favorite Italian pasta recipe (like this five-ingredient pasta with Bolognese sauce).
- Used to sop up the sauce from classic shrimp scampi.
What to make with the stale bread
If you forget about the bread and leave it out at room temperature for more than a couple days, it may go stale. I hardly ever have this happen, as my family and I inhale the entire loaf in one sitting usually. But there are a few things you can do with the leftover stale bread!
Here are my favorites:
- Make homemade croutons with it
- Use it in Panzanella salad
- Make a Tuscan Tomato and Bread soup
Do I HAVE to preheat the Dutch Oven?
No. I’ve made this plenty of times putting the loaf into a cold Dutch Oven and then baking for an extra 5-10 minutes with it covered. Preheating the Dutch Oven before baking the no knead bread can help get it a taller rise while baking, since it will start baking faster and more rapidly. But if you are concerned about preheating your Dutch Oven while it’s empty, as some manufacturers recommend not to do, or if you want it to just be a little easier/safer, feel free to skip this step!
How can I add other ingredients to the dough?
Once of the most common questions I get for this recipe is “Can I add herbs and cheese?” or “Can I add jalapenos and cheddar?” YES! It’s SO easy to add other ingredients to no knead bread.
Just add whatever other ingredients you want when you mix the dough together. Let it rise with all those ingredients, and then shape and bake as directed. You may even want to sprinkle the top with some extra ingredients. For example, sprinkle with grated parmesan or cheddar cheese, or brush with olive oil and sprinkle with rosemary and sea salt.
One thing to keep in mind: if you add ingredients with moisture, such as rehydrated dried fruit, olives, or pickled jalapeños, you will need to drain them very well and/or add less water to the mix. It’s not a huge deal, as this recipe doesn’t require a super exact ratio of liquid to flour, but keep in mind that extra moisture may affect outcome a little bit.
Here are some suggestions for no knead bread flavors:
- Jalapeño and Cheddar – add drained pickled jalapeños and grated or cubed cheddar cheese. Grated cheese will melt into the dough and flavor the whole thing, while cubed will maintain its shape and create melty pockets of cheese.
- Rosemary and Sea Salt – add chopped fresh rosemary to the dough, and before baking brush the top with olive oil and sprinkle with extra rosemary and a sprinkle of sea salt.
- Herb and Parmesan – add a medley of fresh or dried herbs to the dough, as well as grated parmesan. Sprinkle the top with extra herbs and parmesan after brushing with olive oil, if you want.
- Olive – add well-drained olives to the loaf. Whole or chopped, depending on how big you want them in the final thing. This is also great paired with the rosemary and sea salt or herb and parmesan combo above.
- Cinnamon raisin – let some raisins soak in warm water for a few minutes to plump up, drain well, and add them, along with some cinnamon, to the dough. You may want to add a little sugar to the dough as well here – this may cause a faster rise time, since yeast love sugar, so keep that in mind. Here’s a more detailed post on how to make cinnamon raisin no knead bread!
There are so many other ways to play around with other flavor combos- I’d love to hear about them in the comments!
Other easy yeast bread recipes
- Quick and Easy Dinner Rolls
- Vasilopita (Sweet Greek New Year’s Bread)
- Whole Wheat No-Knead Focaccia with Rosemary and Sea Salt
- Honey Whole Wheat Pizza Dough
- White Sandwich Bread (from The Brown Eyed Baker)
Check out all my homemade basic essential recipes here.
I also LOVE using my Dutch oven to roast a whole chicken.
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this Dutch Oven No Knead Artisan Bread, please click the stars below to comment and Rate this Recipe
Dutch Oven No Knead Crusty Bread
Equipment
- Silicone Spatula
- Meat Thermometer for taking accurate temperature of the water
Ingredients
- 1 1/2 cups warm water (about 100 degrees F)
- 1 packet yeast (active dry, instant, or quick rise- 2.25 teaspoons)
- 1/2 tablespoon fine grain salt (preferably NOT iodized, see notes)
- 3 1/4 cups all-purpose flour or bread flour, more if needed to get correct consistency, plus more for dusting (I use King Arthur AP flour – other flours may yield different results)
Instructions
- In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved (I like using a whisk for this).
- Add the flour (3.25 cups) to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. You can scrape what's left on the spoon with a silicone spatula. (photo below provided for what the texture should look like – if it seems too wet, add 1-2 tablespoons more flour at a time until it is more like the photo. If it seems too dry, do the same thing with more water).
- Cover the bowl with a kitchen towel (or place the container to the lid on ajar). Leave it for 2-3 hours to rise in a somewhat warm place until it's doubled in volume, like photo in previous step (If it's cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm just leave it out, or if it's warm outside you can place it there).
- After the two-three hour rise time when the dough has about doubled, you have two options: bake, or store in the fridge. See notes for how to store.
- 30 minutes to an hour before you are ready to bake, preheat your oven to 450 degrees F. Place your Dutch oven in the oven, with the lid ON, while the oven is preheating. Once the oven reaches 450, keep it preheating for another 20 minutes, so the Dutch oven gets good and hot.
- Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a "loaf" shape as you can by folding the edges up on top of it (a silicone spatula works well for this).
- Then, use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper. Don't worry about it looking beautiful or smooth on top. My Dutch oven is an oval, so I made an oval shape. You can do a circle if yours is round.
- Optional: use a very sharp knife or clean razor blade to cut a few slits across the top of the loaf about 1/2" deep, across the entire top. I did this in a cross shape for mine.
- Take out the preheated Dutch oven and take off the lid, carefully! Grab the parchment from the sides and place the loaf in your Dutch oven.
- Place the cover back on the Dutch oven and place in the preheated oven on the center rack. Bake for 35 minutes at 450 degrees F (40 minutes if dough was cold from the fridge). Remove the lid and bake for another 5-10 minutes, until a golden brown color forms- longer if necessary. Remove the loaf from the dutch oven (grabbing the sides of the parchment paper works well here) and place it on a wire rack or cutting board to cool for at least 10 minutes (preferably 30 minutes – an hour, if you have time) before slicing.
Notes
- Dough too wet/dry: some readers have commented that the dough is too wet. This can happen based on a few variables, including type/brand of flour and accurate measurements. See photo in post and recipe instructions – if texture doesn’t seem similar, add 1-2 more tablespoons flour or water as needed.
- Make two small loaves instead: You can make two smaller by using only half the dough at a time, saving some in the fridge for later. Once the dough has risen, you can take out half of it to divide it in half. Using a serrated knife to cut the dough in half directly in the bowl is a great way to do this, as it won’t deflate the dough as much. I recommend cutting the cooking time to 20-25 minutes covered if you do this. Alternatively, you can double the recipe to make two large or four small loaves, leaving the extra dough in your fridge for fresh bread every few days! Use a serrated knife to cut the dough into pieces, trying your best not to squish it down as you handle it, and make sure you use a very large container or bowl for this.
- Fine grain salt can be fine sea salt, Himalayan salt, or any other salt you prefer.
- Iodized salt is not recommended, but can be used if that’s all you have. The iodine in the salt may impart a bitter taste in the bread and it also may inhibit the growth of yeast, leading to a longer rise time.
- Kosher salt may be used instead of table salt- I recommend 2 teaspoons since it’s a larger grain. Same goes with coarse sea salt.
- Avoid “gummy” bread by allowing it to cool for a longer time. I often can’t resist and just tear into the thing after 10 minutes, but often the inside seems gummy, and almost raw, because it’s too steamy to cut into. Waiting a whole hour, if you can manage, is ideal.
- Super hard, tough bottom crust? Next time, try putting a baking sheet on the bottom rack of the oven. It will help divert some of that high heat away from the bottom of the Dutch Oven as it bakes.
- Some Dutch Oven manufacturers recommend NOT preheating an enameled cast iron Dutch Oven empty. It may result in the enamel cracking. I’ve never had a problem with my Lodge Dutch Oven, but if you’re nervous about it, you don’t have to preheat the Dutch Oven. Just put the dough in the cold Dutch Oven and bake for 5-10 minutes longer covered, and you should be good to go!
- How to store dough in fridge: If storing in the fridge, leave the lid ajar or use loose plastic wrap covering the bowl so gasses can escape. Storing it in the fridge makes the sticky dough a bit easier to handle, and it also enhances the flavor, so I recommend refrigerating it for at least 12 hours. It can stay in the fridge for up to 7 days! After two days, you can seal the lid to the container or cover the bowl tightly with plastic wrap. The taste of the bread will get funkier the longer it stays in your fridge. By the 7th day, it will taste more like sourdough.
- Since cold dough is easier to handle, you can place the dough in the fridge for 30 minutes or so after the two hour rise time, just before baking, so it’s easier to scrape out and form.
- If using cold dough from the fridge, I recommend baking for 5-10 minutes longer with the lid on (40-45 minutes instead of 35 minutes).
- Dutch Oven Alternatives: The Dutch oven does a really good job of trapping the steam, ensuring a crusty, golden brown loaf. If you don’t have a dutch oven, you can bake this bread on a baking sheet or in a cast iron skillet. I recommend adding some water to a rimmed baking sheet, or other oven-safe dish, and placing it in the oven on the lower rack, to add steam to the oven and help develop a crusty crust.
- Freeze the baked bread by slicing it first, then storing it in a zip-top bag, squeezing out as much air as possible. The bread should be completely cool before freezing. You can also freeze a whole or half loaf without slicing, wrapped tightly in plastic wrap, but you’ll need to wait to defrost the whole thing before slicing into it.
- Dutch Oven Size: I use my oval 5.5 qt. Dutch Oven or my 6 qt. round Dutch Oven for this recipe. There is some wiggle room, so you can go a little smaller if you like, especially if the parchment paper comes up the sides to prevent sticking. And you can definitely go bigger if you want.
- Parchment paper trick: crumple up the parchment before using it, to help it mold to the shape of the Dutch oven better.
- Sticking to the parchment paper: A few readers have noted that their bread sticks to the parchment after baking. This usually does NOT happen, as parchment paper is non-stick. However, after doing some research, I found that sometimes using a very cheap brand of parchment paper can result in the bread sticking. I recommend using a “nicer” brand of parchment paper, or brushing or spraying it with a little bit of oil or nonstick spray before placing the shaped loaf on the paper and baking it.
- Parchment paper at high temperatures: Some readers have expressed concern over the high temperature used for parchment paper. I’ve used parchment rated to 420 degrees for this recipe with no issue, but you can buy a parchment paper rated to 450 degrees if you are concerned. Here’s a great article about using parchment paper at high temperatures. As a general rule, keep an eye on what you are cooking, for any recipe!
- Avoid too much flour on the outside of the bread: You can use a pastry brush to brush away any thick layers of flour – before baking is best but after works too! You can also spritz the outside of the loaf with some water from a spray bottle, which also can add some lovely blisters to the crust.
- For a hard, too crusty bottom of the loaf: try putting a baking sheet on the bottom rack of the oven while baking. It helps deflect some of that direct intense heat away from the bottom of the Dutch Oven, resulting in a softer bottom to the loaf.
- Dry dough? Some readers have commented that their dough is dry, not wet and sticky. If this happens, it may have something to do with the brand or type of flour, or measuring discrepancies. Jut add a little more water until it’s a little looser and you should be good to go!
- High Altitude? A reader did this at a high altitude and she said she just added a little more water to the dough (about 1 tablespoon) and kept the towel damp during the rise time.
- Adding other ingredients: Feel free to mix in other ingredients, like herbs, roasted garlic, parmesan cheese, etc. with the rest of the ingredients! Then let it rise, shape, and bake according to instructions. See more about this in the body of the post with flavor suggestions.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Andrea C.
I made this recipe (for Christmas gifts with homemade garlic and herb butter) and made 5 loaves and they came out AMAZING. I just made another 6 loaves put the dough in the fridge so I wouldn’t have to wait 2 hours for the dough to rise, bake and then repeat the same process. So I thought I was being smart by making all 6 batches of the dough ahead of time, storing in the fridge, then just taking the dough out as each one is done. Well, now I have 6 bricks of bread and I’m not sure what I did wrong. I followed the instructions step by step and those last 6 loaves came out horrible. If/when I make this recipe again I won’t put it in the fridge and each one will be fresh. But the first 5 I’ve received nothing but great reviews back!
Elizabeth Lindemann
So glad you liked it! Thanks for letting me know about the dough in the fridge not performing as well. My guess is that it over-proofed. Dough *can* keep rising in the fridge very slowly so if it’s over a few days, that might have played a part in what happened. If you decide to try the fridge method again (or for anyone else reading this) you may want to transfer it to the fridge before it’s all the way risen/doubled in volume just in case! I’ll experiment a bit myself next time I make this and report back if I find anything else out :-)
Laura Krehbiel
Wondering if you could add cheese to this, like the cheese loaves at Panera! What are your thoughts?
Elizabeth Lindemann
Yes! Adding shredded cheese will kind of incorporate it all into the dough. Adding cubed cheese will add pockets of melty cheese throughout. Just add it in with all the rest of the ingredients and let it rise. Hope you like it!
John
Perfect, easy and tastes great. Perfect for soups, stews, cheese, etc…
Elizabeth Lindemann
So glad you liked it!
Kristen
Great recipe! I through in a TBSP of fresh rosemary since I had it available and then made grilled cheese. Will definately be making it again!!
Elizabeth Lindemann
So glad you liked it!
A
The salt measurements read differently in the recipe. One part is measured in tablespoons and in the substitution section it’s in teaspoons.
Elizabeth Lindemann
Hm, I’m not seeing what you’re talking about. If you substitute kosher salt for fine grain salt, you’ll need a little more than 1/2 tablespoon – so it’s recommend to use 2 teaspoons (which is a little more than 1/2 tablespoon). That’s the only part I could find where I recommend teaspoon measurements for the salt. Hope that helps clarify!
Eugene
Hi,
I have used a similar recipe but I’ve found the bread using your recipe is nicer and the only one I now use.
I make the dough and after leaving it in a warm cupboard to rise for 2-3 hours I put it in the fridge for a couple of days.
I have two batches in the fridge that I’ve made a couple of days apart, as I tend to make a loaf every 2-3 days.
Today I put a batch to rise for a couple of hours but forgot about it. 12 hours later I’ve taken it out of the warm cupboard and placed in the fridge, can I still use the dough?
Elizabeth Lindemann
So glad you liked it! I’m not sure about the dough that rose in the cupboard for 12 hours – I err on the side of caution usually so I would probably toss it but you might want to do some more research.
Diane
Love your recipe for no knead bread and always enjoy artisan bread especially homemade. My sister gave me a Dutch oven and it is perfect for these types of bread.
And, hey also love your reminders to use pot holders. I had to laugh but let me make clear I’m not laughing about your pain but I’m like this the voice of experience folks and it is happened to me as well. I’m surprised I didn’t break that lid.
Potholders are a must just like gloves are for cutting jalapeños and my word don’t wipe anything on your body if you choose not to wear gloves. So, know you can laugh at me.
Elizabeth Lindemann
So glad you liked it! And glad the reminders about potholders made you laugh :-) I’ve been there with jalapeños! Accidentally touched my eye after chopping them once and was practically blind the rest of the day. Lesson learned!
Kaiya DiPippo
This was super easy but mine came out a little dense. The outside looked picture perfect and I did let it cool for a good 45 minutes before cutting so I’m wondering if it has something to do with my proving? Any suggestions?
Elizabeth Lindemann
A dense no knead bread is a common result especially for the first few times! Honestly, it still happens to me and I’ve made it a million times. This is usually a result of over-handling when shaping the loaf. It takes some practice to form the loaf while still maintaining those air pockets. The air pockets are stronger the more gluten is developed, but with no knead bread, there isn’t as much gluten development (because that’s usually what kneading does). You could try stirring for longer when you combine the ingredients – this is a great job for a stand mixer – to help develop a bit more gluten strength. My other thought is that it may not have risen enough, which may happen depending on freshness of yeast, temperature of the room, etc. Give it another go and fiddle around with these things and see if you get a different result!
Lee
I keep my house @ 65 and it’s winter, should I use the proof setting on my oven during the rising phase or is that too warm? Documents say about 85- 90 degrees.
Elizabeth Lindemann
You can use the proof setting if you like or stick it in the microwave with a mugful of boiling/steamy water, shut the door to keep the steam and warmth in! (don’t actually run the microwave, just use it for storage while it rises). Hope that helps!
Maria
What’s the missing link? Did everything to the letter and when I dumped the flour into the water/yeast mixture and started mixing all I got was flakes; no sticky dough. Dumped it all, figured I did something terribly wrong. Re-read the whole recipe. Started again. Exact same thing happened. Well, this time I added a bit more water, threw it in my stand miser and am praying to the gods I have bread for my lunch guests. 🤦🏻♀️
Elizabeth Lindemann
That sure is a strange problem! I hope it turns out OK for your lunch. In the meantime, let’s try and troubleshoot.
Flaky… do you mean the dough looks too dry? Sometimes, mine looks a little dry, but when I try and touch it it’s quite sticky. It’s not supposed to be a soupy sticky texture – it should kind of hold its shape as you stir it in the bowl. It’s a difficult dough to stir, so I think your instinct of putting it in your stand mixer was spot on – this has another benefit of being able to develop more gluten as well if you stir it initially for a longer time.
Other than that, I’ll say different flours react in different ways – some are “thirstier” than others so may need more water. I use King Arthur all purpose flour for this recipe – bread flour will require a bit more water usually… so there is no harm in adding a couple of tablespoons more water at a time to the dough if it looks dry.
Now, this comment has definitely made me realize I need a video to go with this recipe to accurately show the texture at each stage – hoping to get on that soon, so thanks for asking this question! Good luck, and I’d love to know if it turns out OK for you!
Cate
I adapted this recipe to make a rosemary & onion loaf and another cinnamon, raisin and walnut loaf. Both turned out great! Oh…and I made them form 3/4 whole wheat flour!
Elizabeth Lindemann
So glad you liked it! Great to know it worked well with 3/4 whole wheat flour!
Karin
This recipe is my favorite! Last winter I made it every weekend. I wonder what the measurements would be if I used whole wheat flour, instead of white? Or even a mixture of the two?
Elizabeth Lindemann
So glad you liked it! Good question. Using 100% whole wheat can be challenging – the dough won’t rise as much and the loaf will be much more dense, and it’s just a bit more difficult to work with. As a general rule, whole wheat flour is a bit “thirstier” than white, so you’ll use less flour in this recipe for the same amount of water. If you want to ease yourself in, I’d substitute part whole wheat flour at first. I often make this recipe with 2 cups of white flour and 1 cup of whole wheat (omitting that extra 1/4 cup) with great results. If you want a challenge, I’d try using 2 3/4 cups whole wheat flour total. Since you’ve made this recipe before, you’ll be able to compare how the dough looks, and if it seems too dry you can always add more water, or vice versa if it looks too wet. Hope that helps and good luck!
Carissa
Amazing, easy bread with a beautiful crust! The instructions were super helpful and easy to follow. I will certainly be using this recipe again!
Elizabeth Lindemann
So glad you liked it!
Brenda Norris
Loved it! Very easy and I liked all the information given. I made this and baked it immediately and thought it was very yummy. I am making it again tonight and am going to refrigerate this time and make it tomorrow. I cant wait to see if it’s even better!! Thank you!!
Elizabeth Lindemann
So glad you liked it!
Faith
I’m not sure if anyone has asked this yet, but I believe the lid to my Dutch oven says not to bake it above 350-400 or the knob will melt. Should I bake at a different temp?
Elizabeth Lindemann
Good question. This happens if the lid has a rubber handle, I believe Le Creuset pots have it. And you’re right, it will melt at that high temperature. I would look into getting another, metal knob for it – you can buy them on their own and replace the one you have. Or, see if you have another lid that’s oven safe that will fit. In a pinch, I bet you could wrap the top tightly with aluminum foil – I would skip the preheating part to this so you don’t have to worry about the pot being too hot when you form the foil around it. Hope that helps!
Elizabeth Lindemann
I’ll add – it may also be worth trying baking the bread for a longer time at 400 degrees and seeing what happens!
Lauren
I was thinking about making a sweet variety of this with some chocolate chips and sweetening the dough with white or brown sugar. Should I reduce the flour if I do this or just add it in to the recipe without changing anything else?
Elizabeth Lindemann
That sounds delicious! I wouldn’t reduce the flour in this case – just add everything in to the mix :-)
Christine
Hi!
This bread is amazing! I used to be so afraid of bread making and this is so easy! Sorry if I’m reading the nutrition calculations wrong, is that per serving or loaf? If per serving , how many servings in a loaf?
Thanks so much!!
Elizabeth Lindemann
So glad you liked it! The nutrition calculation is based on the loaf having 8 servings, and the nutrition info represents one of those servings. Hope that helps!
Debbie
Made it according to recipe, came out perfect !!!
Elizabeth Lindemann
So glad you liked it!
Laura
Haven’t made yet, but what yeast has made the best bread for you? Thanks!
Elizabeth Lindemann
I almost always use active dry yeast – not instant or rapid rise. I think it’s easier to overproof if you use faster rising yeast, but the plus is you won’t need to wait as long to let it rise. More flavor and gluten strength develops the longer you let it rise as well (which is why so many no knead bread recipes require an overnight rise). Truly any kind of yeast will work here, but at the risk of really overthinking this lol, I’d say active dry yeast wins for me! Hope that helps!
Jenny Schwindt
Very yummy! Thank you
Elizabeth Lindemann
So glad you liked it!
Robert
Super easy to make. Instructions are clear and the notes supplement greatly many options. Excellent results. I share this recipe with family.
Elizabeth Lindemann
So glad you liked it!
GammaJ
I tried replacing 1c of the flour with 1/2c fresh ground flax and 1/2c fresh ground roasted buckwheat. Had to add a little more water. Turned out darker of course and more dense – full of nutty flavour.
Elizabeth Lindemann
So glad you liked it, and thanks for sharing what you did with the flax and buckwheat! I bet that tasted amazing, and so nutritious as well!