No-Knead Crusty Artisan Bread

One of my most reader-tested and approved recipes! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes to come together… you won’t believe how easy and delicious it is!

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

I have something amazing to share with you today! I mean, you’ve seen artisan bread before but you’ve probably never seen it as easily made as this! I’d say this is one part recipe, one part magic trick… it’s just incredible. You’ve gotta trust me.

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

The beautiful, crusty and fluffy bread that results from just four ingredients will knock your socks off! All it takes is flour, salt, yeast and water, all mixed up in a bowl and set to rest for 8-24 hours. Sounds like a lifetime, I know, but waiting is the only difficult part of this recipe.

Just make sure your flour is fresh and yeast isn’t expired. I’ve used both active dry yeast and highly active dry yeast with great results!

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

Look at those scrumptious slices! They’re just begging to be slathered with goat cheese and honey, or topped with tomatoes, basil and a drizzle of good olive oil.

Oh, the possibilities…

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

I get it, though. You probably already have lots of questions about how it’s baked, what kind of cookware you can use besides a Dutch oven, and how long you should let yours rise. You can click “Read More” to scroll through the picture tutorial, full recipe, and my notes. These are just all the answers I found when I had some of the same questions!

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

The dough only takes 5 minutes to come together, but it does take some time to rise. All of your patience totally pays off when this lovely loaf comes out of your oven, though.

If, like me, you’re standing there slack jawed when it’s done, you know you got it right!

I’ve already made a few of these fabulous loaves and will make many more around the holidays, too. I can envision mixing in lots of fun flavorings… rosemary, lemon zest, Parmesan, garlic and cranberries just to name a few ideas!

[Scroll down to see the full written recipe with no pictures. This is just a tutorial to give you an idea of what each step should look like. Hope it’s helpful!]

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

In a large bowl, stir together your flour, salt and yeast. Make sure to use fresh, non-expired ingredients. Pour in warm water and gently stir until you’ve created a messy, shaggy dough that looks something like this (above). Do not over-work the dough. That’s it!

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

Just cover the bowl tightly with plastic wrap and let it sit anywhere between 8-24 hours at room temperature. You want it to rise and “bubble” to the surface. I let this dough rise about 9 hours.

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

Once it’s risen, place your Dutch oven into a 450 degree F oven to preheat. See notes below about other cookware you can use.

Meanwhile, pop your dough out onto a well floured surface. It will be sticky, but with floured hands you can easily form it into a round dough ball.

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

Cover it loosely with plastic wrap while your Dutch oven preheats. If the cookware you’re using isn’t enameled or nonstick, slip a piece of parchment paper underneath the dough at this point.

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

Carefully remove your Dutch oven from the oven, pop in your dough, and cover it with the lid. Back into the oven it goes, so set that timer for 30 minutes and wait for the magic to happen!

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

Isn’t this amazing?! Here’s what it will resemble after baking for 30 minutes. Now remove the lid, put it back in the oven, and bake an additional 7-15 minutes uncovered.

The uncovered baking time just depends on your oven. Mine only needed 7 more minutes to get gorgeous golden brown, but it can vary. Just keep an eye on it.

No-Knead Crusty Artisan Bread – My most reader-loved recipe! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes. |

Voila! Pop it out, slice it up, and slather one (or twelve) with butter, STAT.

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PrintPrint Recipe

No-Knead Crusty Artisan Bread

Yield: Makes 1 loaf


3 cups all-purpose flour

2 teaspoons kosher salt (not table salt)

1/2 teaspoon dry yeast (active dry or highly active dry work best)

1 1/2 cups lukewarm water

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*


In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.

While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.




Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!

Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.

I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.

There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.

I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.

I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.

Add any mix-ins you like - herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you "work" it, the more you're encouraging soft, fluffy air pockets to form!


253 Responses to “No-Knead Crusty Artisan Bread”

  1. #
    Kiran @ — April 15, 2013 @ 12:22 am

    I love a good, no knead, crusty homemade bread!

  2. #
    Chung-Ah | Damn Delicious — April 15, 2013 @ 1:06 am

    4-ingredient crusty bread?!! Yes please! I could honestly make dinner out of this.

  3. #
    tahlia - the parenting files — April 15, 2013 @ 2:16 am

    this seriously could not get any easier!!!! Amazing!!! x

  4. #
    Jennie @themessybakerblog — April 15, 2013 @ 7:12 am

    I love the simplicity of this gorgeous loaf.

  5. #
    Audra | The Baker Chick — April 15, 2013 @ 8:33 am

    I’m so glad you loved this recipe as much as I did Georgia- your loaf looks perfect!

  6. #
    Cassie | Bake Your Day — April 15, 2013 @ 8:36 am

    I love crusty bread, so much. This looks wonderful, Georgia!

  7. #
    Laura (Blogging Over Thyme) — April 15, 2013 @ 9:03 am

    I’ve been meaning to make this bread for months now! And your post might just be the kick in the butt I need to get around to it! :) Looks incredible.

    Baking your own bread is always so rewarding! I’ve made a similar no-knead bread before, but substituted about 1/3 of flour with whole wheat and didn’t see much texture difference. I know you mentioned not to substitute WW, but do you think you could add in just a bit??

    • Georgia — April 15th, 2013 @ 9:06 am

      Thanks Laura! You can try a little bit of whole wheat flour, but I still don’t recommend it. Substituting in just a small amount won’t make much of a nutritional difference anyway. :/ Feel to experiment though!

  8. #
    Joanne — April 15, 2013 @ 9:09 am

    that is one GORGEOUS loaf! I can’t believe it’s as easy as five minutes of your time! The crust is perfect.

  9. #
    Jessica@AKitchenAddiction — April 15, 2013 @ 9:23 am

    Homemade crusty bread is my favorite! This looks incredible, can’t wait to try it!

  10. #
    SaltySweetSour — April 15, 2013 @ 10:07 am

    This looks divine! I’ve been meaning to attempt a recipe like this for ages.

  11. #
    Hayley @ The Domestic Rebel — April 15, 2013 @ 10:11 am

    I don’t know whether to be excited or scared that this bread seems so easy to make. For a carboholic like myself, easy recipes can be simply dangerous.. but I can’t say no to such a crusty, perfect bread!

  12. #
    Erin @ The Spiffy Cookie — April 15, 2013 @ 11:02 am

    That bread is gorgeous!

  13. #
    Natalie — April 15, 2013 @ 11:10 am

    Looks PERFECT! Just like the one’s I buy at the bakery, great recipe!

  14. #
    Rachel @ Bakerita — April 15, 2013 @ 11:26 am

    This does look like magic! Pure, delicious, amazing magic. So totally pinning and making this, and then probably eating the entire loaf, let’s be real.

  15. #
    Annie @ Annie's Noms — April 15, 2013 @ 12:01 pm

    Yummy! I love making bread, but I’ve never made a no-knead one before, this looks gorgeous and yes those slices look just ready to be slathered in glorious amounts of tomatoes, olive oil… dipped in soup, toasted… and I’m such a carboholic I’ll just eat it on its own! :)

  16. #
    Sandra's Easy Cooking — April 15, 2013 @ 12:32 pm

    STUNNING! I love how you made it and how delicious, crusty and golden it looks. Fantastic job…had to pin it few times!:))

  17. #
    angela @ another bite please — April 15, 2013 @ 12:37 pm

    I could just tear into this and eat plain..i love bread like this…and 4 ingredients i love that even more! beautiful pictures

  18. #
    Erin | The Law Student's Wife — April 15, 2013 @ 12:40 pm

    Made this style of bread a few months ago, and it blew my socks off! Anyone who doesn’t think they can make bread from scratch needs this recipe and tips immediately!!

  19. #
    cristina — April 15, 2013 @ 1:03 pm

    So I can use a crock pot insert? do i cover that with foil? not sure if the lid will withstand the heat..

    • Georgia — April 15th, 2013 @ 1:05 pm

      The lid won’t, but yes, you can cover it with aluminum foil.

  20. #
    Angie@Angie's Recipes — April 15, 2013 @ 1:25 pm

    A wonderful no knead artisan bread with perfectly golden crust and open crumb, Georgia.

  21. #
    katie — April 15, 2013 @ 2:08 pm

    Oh wow–this looks amazing. I am new to bread making and am totally addicted. making this in the next few weeks for sure.

  22. #
    Brenda @ a farmgirl's dabbles — April 15, 2013 @ 2:15 pm

    What a gorgeous loaf of bread! I want a couple warm slices with a bowl of salty butter to swipe them through!

  23. #
    Kayle (The Cooking Actress) — April 15, 2013 @ 2:46 pm

    Whaaa!!??? SO SIMPLE! And it looks crazy gorgeous and rustic and super duper delicious!!!!

  24. #
    Marie @ Little Kitchie — April 15, 2013 @ 4:50 pm

    I absolutely love this! So simple and it looks completely perfect – so crusty and all those beautiful air pockets!

  25. #
    Juli from VA — April 15, 2013 @ 5:26 pm

    Just made this for dinner & I’m amazed! It looks just like your pictures! Soooo easy! Can’t wait to throw some butter on this yummy bread!

    • Georgia — April 15th, 2013 @ 5:33 pm

      Isn’t it crazy? So glad you made it and love it! It’s just as amazing with butter as it is dunked into pasta sauce!

  26. #
    Laura (Tutti Dolci) — April 15, 2013 @ 5:40 pm

    There’s nothing better than homemade bread! This looks incredible, can’t wait to try it!

  27. #
    Honey What's Cooking — April 15, 2013 @ 5:48 pm

    Looks wonderful. Love artisan bread and you got it so perfectly round. I’m so intimidated to make breads like that at home.

    • Georgia — April 15th, 2013 @ 5:48 pm

      Please don’t be intimidated, this one is SO easy! :) Give it a shot!

  28. #
    cristina — April 15, 2013 @ 5:59 pm

    Last question.. if mixing in rosemary or lemon zest, would you add it when you mix all the ingredients, or before the oven? sorry, first timer with bread..

    • Georgia — April 15th, 2013 @ 6:01 pm

      No worries. Just add your mix-ins with the dry ingredients, before adding the water.

  29. #
    Monet — April 15, 2013 @ 6:08 pm

    Your bread looks beautiful! Isn’t this the best recipe? So easy and so satisfying. We are due for another cold spell in Colorado, and this would go so well with a big pot of soup. Thank you for sharing!

  30. #
    val — April 15, 2013 @ 6:14 pm

    All I need is some salted butter and I could eat this for weeks.

  31. #
    Katrina @ Warm Vanilla Sugar — April 15, 2013 @ 6:18 pm

    I am allll over this! What an awesome, quick, way to serve up delicious bread!

  32. #
    Kiersten @ Oh My Veggies — April 15, 2013 @ 6:55 pm

    Ooh, I have everything I need to make this. Including the cast iron Dutch oven! I think this might be a weekend project for me very soon. :)

  33. #
    ashley - baker by nature — April 15, 2013 @ 7:10 pm

    Oh-oh-ooooooh!!! This is one lovely loaf… saw me off a slice, please!

  34. #
    sally @ sallys baking addiction — April 15, 2013 @ 7:37 pm

    Oh girl. You had me at “no knead” ;) I would be in heaven with this bread, some butter, and raspberry jam. And I won’t share!

  35. #
    Liz — April 15, 2013 @ 7:58 pm

    Oh, I’ve made this bread! It’s scrumptious…especially warm with a pat of butter. Make that LOTS of pats of butter. I’m overdue to make another loaf…yours looks spectacular!

  36. #
    Tracy | Peanut Butter and Onion — April 16, 2013 @ 7:00 am

    No Knead eh. Sold! I’ll try it tonight!

  37. #
    Pam — April 16, 2013 @ 9:36 am

    That is seriously one beautiful loaf of bread!

  38. #
    Jennifer @ Mother Thyme — April 16, 2013 @ 6:47 pm

    You had me at no knead. This will definitely test my patience but it looks so worth it! :)

  39. #
    Jessica - The Novice Chef — April 16, 2013 @ 8:27 pm

    5 minutes?? No knead??

    I think even I can make this bread! ;-) Sounds so good!

  40. #
    elisabeth@foodandthrift — April 16, 2013 @ 8:44 pm

    Just pinned your no-knead Artisan bread to my #bread love board on Pinterest, and I’m anxiously wanting to make this real soon. Yours is the BEST so far that I have seen shown on blogs. So gorgeous with the beautiful crust, and light and moist on the inside. Love your photos, as well…superb!

  41. #
    Nami | Just One Cookbook — April 17, 2013 @ 2:27 am

    I learned about no knead artisan bread recipe a year ago, and i STILL haven’t made it. With your GORGEOUS bread pictures, I’m completely convinced that I need to do this very very soon. I cannot wait to eat this. Probably first one will be gone right after it comes out from the oven!!! Amazing, amazing, amazing!!!!

  42. #
    Rachel @ Baked by Rachel — April 17, 2013 @ 8:58 am

    This looks absolutely perfect!

  43. #
    Annie — April 17, 2013 @ 1:39 pm

    I made this a few months ago and yum! How easy and delicious it is. I tried it with spelt flour too and it was great.

  44. #
    Laura Dembowski — April 18, 2013 @ 10:49 am

    This looks so yummy! Homemade bread is always the best and it’s even better when it’s easy to make.

  45. #
    Patty — April 19, 2013 @ 4:58 pm

    Beautiful crusty artisan bread and no knead-I have to try this recipe..very soon ;-)

  46. #
    Laura — April 21, 2013 @ 8:48 pm

    This was amazing. I can’t wait to make another loaf.

  47. #
    JoAnn — May 5, 2013 @ 6:51 pm

    I made this today. My husband said all you need is a good chunk of cheese and the bread. This recipe is the best one I have tried so far. I baked it in a 4 qt cast iron dutch oven. I will be making more. Thank you.

  48. #
    Melina — May 22, 2013 @ 3:41 am

    Can you substitute the dry yeast with fresh yeast?

    • Georgia — May 22nd, 2013 @ 7:40 am

      I’ve never tried it, so I can’t recommend it. But dry yeast should be available at most grocery stores.

  49. #
    Mandy - The Complete Cook Book — May 23, 2013 @ 7:47 am

    I can see my low carb idea flying right out the window. What an amazing bread!
    :-) Mandy xo

  50. #
    Cheryl Blakley — May 25, 2013 @ 4:44 pm

    Sounded too good to be true so I had to try it. Have to say, this bread is wonderful. Very crusty on the outside and a wonderful texture on the inside. Thanks so much for this recipe. Will make again and again.

  51. #
    Eileen — June 12, 2013 @ 8:08 am

    Definitely making this SOON! I’ve got a batch of sour dough starter going right now so as soon as I finish that up no bake artisan here I come!

  52. #
    LUBA — June 13, 2013 @ 4:24 pm

    Such an easy and delicious recipe!!! thank you so much! bwt LOVE your site. kisses from Jerusalem, Israel.

  53. #
    Heidi U — June 23, 2013 @ 1:00 pm

    I have made several loaves of bread – and hated them all. That is, until today. It took me 5 minutes to mix it up last night and 40 minutes to bake it this morning. And let me tell you, it is bakery quality awesome bread! Thank you!

  54. #
    Alyssa — June 26, 2013 @ 7:25 pm

    Just came across your website from pinterest… I’ve made 2 of your recipes so far (including this one) and am getting ready to make a third… both have turned out SO WELL and delicious. I love that your recipes are easy to follow, tasty, and not too much fuss. This is my new favorite food blog :)

    • Georgia — June 26th, 2013 @ 7:36 pm

      You absolutely made my day with this super sweet comment, Alyssa! Thanks so much for stopping by and letting me know that you loved this bread (and other recipes too). I hope you keep visiting and finding new yummy things to try. :)

  55. #
    Holly — July 3, 2013 @ 11:54 am

    Absolutely loved this. Turned out beautifully. I am new to your site and will try many more of your recipes. Love the instructions and photography as well.

  56. #
    Chris — July 24, 2013 @ 8:47 am

    I don’t mean to sound like a rookie, but did you put your Le Creuset in the oven. empty?

    • Georgia — July 24th, 2013 @ 8:49 am


  57. #
    Mark — July 28, 2013 @ 1:21 pm

    Hi, Your bread looks amazing!!! My bread came out kind doughy and not very light on the inside Any suggestions.
    Everything looked the same, except when I cut a slice it was doughy and not any holes like yours..I’m gonna try bread flour next. I used fresh ingredients. any help would be really appreciated. Thanks, Mark

    • Georgia — July 28th, 2013 @ 2:12 pm

      If you followed the ingredients and directions exactly, my best guess is that the bread simply didn’t rise for long enough.

  58. #
    Renee Borello — August 1, 2013 @ 9:43 pm

    Baked this bread today! The crust is perfect, so crunchy. A big hit with the whole family! Thank you!

  59. #
    Yvonne — August 17, 2013 @ 3:14 pm

    My bread stuck to the parchment paper on the bottom. :(

  60. #
    T — August 17, 2013 @ 3:35 pm

    I made this today and I added Rosemary and lemon zest and it was delicious! How do I get those marks that are on top of your bread? It looks like two lines crossing one another?

    • Georgia — August 18th, 2013 @ 9:57 am

      So glad you enjoyed it! I scored the dough crosswise with a paring knife before baking to get the marks but there’s no guarantee that they’ll show up exactly like this on your bread.

  61. #
    Mark — August 20, 2013 @ 3:34 am

    Hi, I have had success with this recipe. Thank you very much!!! I have a question…I like semolina bread and I was wondering if I add one cup of semolina flour to two cups of regular flour, would you keep the yeast and everything else in the recipe the same? Or is there something different about semolina flour? Thanks for your advice or help.

    • Georgia — August 20th, 2013 @ 8:52 am

      Most likely the yeast would stay the same, but I really don’t know as I’ve never used semolina flour in this bread and can’t recommend it. With semolina, you might end up with a tougher, chewier bread. Best to keep the ingredients the same for best results!

  62. #
    Tina Swain — September 23, 2013 @ 4:27 pm

    ALWAYS let the bread cool before cutting it. This is a fool proof recipe…my husband makes it ;-)
    He has gotten to be a great “slasher” . He can now score the bread to give the most attractive crust ears EVER! I like to try different scoring patterns.

  63. #
    Bob — October 1, 2013 @ 11:55 am

    Great recipe! For cast iron users,, I toss a little cornmeal in the dutch oven and add caraway seeds to the recipe and it kicks a$$.

  64. #
    Brianne — October 6, 2013 @ 6:20 am

    I am very excited to try this beautiful bread, and am wondering what mix ins have been successful. Would roasted garlic or cheese, maybe, be too heavy for this dough, or do you think “anything goes”?

    • Georgia — October 6th, 2013 @ 5:59 pm

      Those mix-in’s sound great to me! I have more suggestions in the post.

  65. #
    TJ — October 6, 2013 @ 1:00 pm

    I just prepared this last night and baked it today. I am dumbfounded!!! This is AWESOME!!! I will never have to buy Artisan bread at the bakery again. So delicious and absolutely foolproof! Can’t wait to do it again. Thanks for sharing such a great recipe!

  66. #
    Brianne — October 7, 2013 @ 12:02 am

    A follow up to my comment earlier- I baked a loaf with sun dried tomatoes and fresh basil, stirred in before adding the water, and it was GREAT. It was only a half loaf (or half the recipe, so a small loaf) since I didn’t realize until I got fired up to make this that I was almost out of flour. Even that didn’t diminish it’s greatness. It just disapearred faster.

  67. #
    Bill — October 8, 2013 @ 8:20 am

    HI Georgia, this bread looks fantastic! I’ve been wanting to try bread in a dutch oven and I’m keeping this recipe. The bread looks just like what I get at Whole Foolds. Great post!

  68. #
    Tammy — October 10, 2013 @ 3:28 pm

    I stand with everyone else in awe of this recipe. When I looked at the bowl of foam mush this morning I never believed it would turn into anything edible let alone amazing.

    Cannot wait to try add ins and make again using what I learned from this loaf. Next time I will let rise longer and start my oven hotter ( I knew it ran about 25 degrees off but wanted to try the first one without adjusting anything). It turned out a little denser that I would serve to other people but my husband and I inhaled it.

    The crust is just amazing! So crispy but not too hard or tough. I told him we can never make this again when we are the only two eating it!

  69. #
    Elizabeth Moad — October 13, 2013 @ 9:29 am

    This bread is amazing! I have made it twice in one week and I’m sure it’s going to become a very frequent staple in my house. Easy, delicious absolutely wonderful! Thank you so much!

  70. #
    Lisa — November 9, 2013 @ 7:23 pm

    Phenomenal results! Exactly as promised. Totally amazed at how simple this recipe was. My next attempt might be to let it rise a liittle longer, I did 8 hours. I might reduce my oven slightly & bake a little more. Slightly doughy but beautiful in texture, taste & color. Thank you for an awesome recipe!

  71. #
    Charle Anastasia — November 17, 2013 @ 1:34 am

    I just made this bread… Awesome… I made extra loaves for my Thanksgiving Bread bowls… they’re so beautiful. Thank you for the recipe. Super easy.. foolproof, and perfect for the baking challenged like myself LOL

  72. #
    Azusa — November 22, 2013 @ 8:48 am

    I love you recipes. My 9-year old likes to try your recipe as well :)

    Question: I have 4 1/2 qt. LC pot. Would it be big enough, or should I use other method you mentioned under your ‘Note’?

    • Georgia — November 25th, 2013 @ 9:33 am

      A 4 1/2 qt. pot would most likely work fine. Just look at the size of your risen dough before baking and use your best judgment.

  73. #
    Venice Mitchell — November 23, 2013 @ 8:40 pm

    Just did this today. It came out looking great. This is my first time at this type of bread but I was pleased for first timer. It seemed a little dense. Definitely a hearty bread. I think my oven temp I need to work on. Didn’t come out as brown as I wanted but it was good. Practice makes perfect, I always been told, Lol
    Will try to Pin pictures of it that I took to go onto my Board, and any helpful comments on the baking process will be appreciated. Thanks

  74. #
    Christianne — November 30, 2013 @ 2:53 pm

    My only concern would be the knob of my LC pot. Can it withstand the heat. I have made this a couple of times by removing the knob, and then covering everything with foil followed by the knobless lid. But sooner or later, someone in my family will misplace the knob. I would prefer to keep it altogether but am nervous.

    • Georgia — November 30th, 2013 @ 3:42 pm

      Don’t worry, it won’t melt off or break! It’s fine with the knob.

  75. #
    Catherine — December 20, 2013 @ 10:10 am

    I’ve made this delicious bread about 8 times now. Several times for parties. I’ve mixed in rosemary and butter and salt the top during the midway mark. It is scrumptious. People keep telling me they are craving it, so it will be in their gift basket for christmas. Thank you so much! PS it is soooooo easy!

  76. #
    Joyce Perdue — December 22, 2013 @ 5:08 am

    Made this yesterday and was so thrilled with it. My loaf looks just like your picture. I make all our own bread and deserts and this will be made regularly… least twice a week. Also made my homemade spaghetti sauce that simmers all day and is a real favorite…..this bread goes perfectly with the spaghetti.

    Did not have the pan you have so used my crock pot that is glazed and used foil on it as someone suggested and it worked fine. My husband was impressed with this one.

  77. #
    schmendric — December 24, 2013 @ 1:12 pm

    I’ve used this recipe and was quite pleased with the results. Only problem is putting the dough in my very hot dutch oven without getting burned, and removing the bread in a timely way, also without getting burned.

  78. #
    Diana Leonard — December 27, 2013 @ 1:36 am

    I made this for Christmas dinner. IT WAS SO AMAZING! THANK YOU! This is now going to be a staple in my house. I put rosemary, olive oil and kosher salt on top after I took the lid off for the last 7 minutes. YUM!!!

  79. #
    Robert — December 30, 2013 @ 12:33 am

    Any suggestion for making smaller loafs? I would like to make bread bowls for soup.

    • Georgia — December 30th, 2013 @ 8:22 am

      You can just shape the dough into smaller loaves and watch closely as you bake. They may require less baking time.

  80. #
    Myra — January 5, 2014 @ 1:45 am

    Hi, I made this bread and OMG was it great. I let it rise for six hours because it was tortuepre waiting the full eight. It was marvelous. We will be using male butter on this bread in the future.

  81. #
    Kate — January 12, 2014 @ 1:22 am

    This is INCREDIBLE! I can’t believe I made it. I really don’t like working with dough, but I love *good* bread. Rarely do I find bread with a fabulous crusty outside and a chewy, wonderful inside. WOW, this nailed it! I started it this morning and had it with dinner. I let it rise for about 10.5 hours. I did made some significant changes because I didn’t have the said ingredients on hand. Rather than 3C all purpose flour, I used 3/4 C all purpose, 1/4 C whole wheat and 2 C bread flour. I also added chopped, fresh rosemary (didn’t measure, just eyeballed it). I am both elated and in fear about this bread. I LOVED it. But I’m afraid I better just kiss that idea of losing 10 lbs. goodbye.

    Thank you (I think!) for this recipe. You made my day happier. :)

    P.S. Mine turned almost exactly like your picture, except with rosemary and a little bit flatter (probably because of the difference in flour).

  82. #
    Janelle — January 12, 2014 @ 11:51 pm

    Can this recipe be doubled? I love that it is so light when done rising…Thanks SO much for your post!

    • Georgia — January 13th, 2014 @ 9:52 am

      I’d suggest making two separate batches (in two different bowls) as opposed to doubling the ingredients.

  83. #
    Annamaria — January 14, 2014 @ 12:41 pm

    I tried it today and I couldn’t believe the result! Wonderful!!! It looked exactly the same as on your pictures. Husband and son LOVE it.
    Thanks for sharing!

  84. #
    Egle — January 15, 2014 @ 11:30 pm

    Hi, thanks for the recipe. KIndly explain how much is a cup in your terminology? 200 ml? I presume that the cup you use for flouw and water is the same size. Have you tried this recipe in a breadmaker?
    thanks in advance,

    • Georgia — January 16th, 2014 @ 7:43 am

      Liquid and dry measurements are entirely different. You’ll want to search for a measurement converter on Google to find the conversion you’re looking for. This recipe wouldn’t be suited for a bread maker since a bread maker kneads the dough, and this is a no-knead bread.

  85. #
    Joy M. — January 22, 2014 @ 12:15 pm

    Just made my very first loaf of crusty bread! It looks great except for the following. The bread is “doughy” on the inside and too much flour on the outside. I think I rolled it in the flour too much while forming into a ball. I followed the directions perfectly. I used an Xtrema ceramic pot to bake in. Do you think the temperature was too high? that I need to bake longer with or without the lid? I must admit, I did cut into it before it was totally cooled…. I was very anxious.
    Please help me to get that perfect loaf. I am so excited about this finding this recipe.

    • Georgia — January 22nd, 2014 @ 5:43 pm

      I’m not sure exactly what went wrong, but by the sounds of it you used too much flour and overworked the dough. It’s very important not to handle it too much, so as to allow those light, fluffy air pockets to form.

  86. #
    Krista — January 25, 2014 @ 9:37 pm

    I’ve now used this recipe twice and I (and my hubby and 22-month-old) are huge fans. I, too, am amazed at how easy AND delicious it is! Usually bread is either difficult and delicious OR easy and so-so. But this is almost miraculous in its perfection! I did experiment a little bit with my second loaf – I used 3.5 cups of flour and increased the yeast to a full 2 teaspoons. The dough looked almost exactly as the first batch (your recipe posted here) after the 8 hours of rising, but then it was a bit easier to manage when forming into a ball, and actually baked a little taller/rounder without losing that airy center too much (it wasn’t AS bubbly I will admit, but still quite light).

    In summary, this recipe has changed my life. Haha! Thank you SO much for this! I will probably make a third loaf tomorrow, with fresh rosemary added. Yep, that will be the third loaf in 5 days. Don’t judge…. :)

  87. #
    Carol — January 26, 2014 @ 6:34 am

    Didn’t read the amount of yeast to use, just assumed the recipe called for an entire envelope. Any idea what will be my end result? I’m so disappointed in myself! Ugh!

    • Georgia — January 26th, 2014 @ 9:45 am

      Not sure, but an entire packet of yeast has about 3 teaspoons (1 Tablespoon), which is over double the amount called for.

  88. #
    Carol — January 28, 2014 @ 4:52 pm

    Even though I used way too much yeast, the bread turned out delicious. Made it a second time “the right way” and the end result was very similar to the loaf made with too much yeast. I guess the moral of the story is it’s hard to mess up this recipe. My family and I loved this bread!

  89. #
    Ashleigh — February 5, 2014 @ 12:47 pm

    Just made my first loaf and I want it to last as long as possible. How would you recommend storing it?

    • Georgia — February 5th, 2014 @ 1:03 pm

      I’d suggest wrapping it in plastic wrap and placing in a plastic bag. Stored this way, it should stay fresh for 2-3 days, though may not be as crisp.

  90. #
    Claire — February 8, 2014 @ 1:09 pm

    This looks delicious! Is there a way to make it gluten free? :)

    • Georgia — February 9th, 2014 @ 6:09 pm

      No, sorry, I’ve never experimented with gluten free flours in this recipe.

  91. #
    andrea — February 8, 2014 @ 8:22 pm

    Do you have weights for this recipe?

    • Georgia — February 9th, 2014 @ 6:09 pm

      If you need measurements in grams, you can easily input them into a measurement converter found online.

  92. #
    Lynn — February 16, 2014 @ 5:30 pm

    Mine came out beautifully! Looks just exactly like your photo….so impressed. I followed the recipe exactly and its perfect. My only warning? DON’T use your crockpot lid! I should have known better. Mine is glass, with a plastic handle, which of course, melted :(
    I made two loaves, one in my crockpot insert and one in a large stainless steel, heavy bottom stockpot. Both came out beautifully. I did use parchment paper, but didn’t need to. I will most definitely make this again…..thank you! :-)

  93. #
    Sheila — February 18, 2014 @ 7:13 pm

    I found your website with a google search and I was going to make this for a friend. I didn’t read the directions first (as usual). So, while this was rising, I made them something else. i finished the bread today and it’s almost gone! My family loved it. My husband was quite impressed. At first he thought I bought it somewhere…….

    Thanks for the recipe!

  94. #
    Nathan Benson — March 22, 2014 @ 1:12 am

    Great Recipe but it did stick to the bottom of my Le Crueset enameled dutch oven. So much so I had to rip it out of the pot and it left a layer of glued bread to the bottom that was so hard I had to soak overnight. I highly suggest using a bit of butter or oil on the bottom to prevent this. Other than this great recipe and it went fantastic with my homemade Gouda.

  95. #
    Pat — March 22, 2014 @ 11:23 am

    I made this bread this morning and it turned out perfectly! So easy and trying hard not to eat the whole loaf in one sitting!

  96. #
    pam — April 3, 2014 @ 12:09 am

    For those who have problems with the bread sticking to the pot……i sprinkle flour in the hot pot just before adding my dough………hasn’t stuck yet. (i use an enameled cast iron dutch oven.) We haven’t bought bread in months but sure buy alot of bread flour these days! lol :-)

  97. #
    Jules — April 5, 2014 @ 5:20 pm

    Hi there. This recipe sounds absolutely delicious. I’ve got the dough rising in the airing cupboard right now. So looking forward to lovely fresh bread with dinner tonight.. Just a quick question: can you keep the dough in the fridge once it is risen but before you bake it? Thanks!

    • Georgia — April 5th, 2014 @ 6:49 pm

      Hi Jules – I wouldn’t recommend refrigerating the risen dough; it could deflate and not bake as fluffy. Just go ahead and bake once it’s finished rising.

  98. #
    Mark — April 6, 2014 @ 12:44 pm

    I have made this many time now. I have given the recipe to many of my freinds and relations. My son is making it with part whole wheat and I just made it with rosemary and greek olives. It is the best find. I gave it to a teach of cooking at my school and she said she wanted to kiss me. It was the recipe she has been looking her whole life for. Pretty impressive.

  99. #
    Nancy — April 19, 2014 @ 1:09 pm

    I made this yesterday and it was as easy as you described. Mine looked exactly like your pictures and it tasted amazing!

  100. #
    Peg — April 20, 2014 @ 6:08 pm

    Baked this for the first time this afternoon. YUM! Turned out great. Will definitely make this again. I used bread flour & won’t sub any other flour, it was delish!

  101. #
    Uwale — April 28, 2014 @ 2:19 am

    Looks amazing! I can’t believe how simple this is

  102. #
    Terri — April 28, 2014 @ 10:27 pm

    Hello ,
    You recipe is really wonderful as I tried many recipe of tartine bread as to get big hole crumb but failed till tried your recipe and got irregular holes , nice crumb even I lived in Bangkok where is somewhere around +98 degree F, humidity 44 . I left the mixed dough on counter overnight (8 hours) and pop in fridge in day time (12 hours) , pre-shaped and baked last night . I told my daughter this is the best no knead bread I’ve ever made. Thxx.

  103. #
    Gaylene — April 29, 2014 @ 11:33 am

    I wanted a different kind of bread to go with the soup I made for supper and this was the perfect bread for that! This recipe went into my binder to make again. Chewy and crusty on the outside, and super soft on the inside. I used my slow cooker crock and covered it with tin foil. Thanks for the recipe!

  104. #
    spree — May 14, 2014 @ 5:48 pm

    I’ve been making your recipe for a while it’s always at I added a home made lilac jelly to spread it was fabulous

  105. #
    Martha Mac Donald — May 26, 2014 @ 9:15 am

    3rd time today, and just felt like I had to write…I’m a regular bread maker (most every day) and just tried this for fun because of the cooking with a lid part…but I’m definetly amazed, as it is really, Really good! The crust is, well as others have said, Wonderful! Giving this recipe to my daughters today…think they’ll thank me for it… So thank you!

  106. #
    Christa — June 4, 2014 @ 3:04 pm

    Just found this recipe a couple of days ago. Made exactly as written in my LeCrueset 5.5qt Dutch Oven. It turned out amazing! Thank you so much! And as for storing, I didn’t use parchment paper in my LC, but I did wrap the bread in it to store, and it kept very well.

  107. #
    Cheri — June 5, 2014 @ 3:12 pm

    I was SO excited to find this recipe the other day… this is like the best thing ever! Sadly, I don’t think it’s for me. :( I have tried twice now, and both times I couldn’t get the dough to form properly. It’s too runny, like the consistency of Bisquick batter. I guess it’s because I’m at somewhat high altitude (western NC mountains- 2650 feet above sea level.) The second time, I tried the obvious and added more flour, but it still didn’t work. Based on an online source I found for high altitude, it suggested adding another TBSP of flour for my altitude, and I ended up adding 6 extra before the dough appeared anywhere near your picture. I’m sure all that trial left me with a way overworked dough as well. Still, after the rising period it was way too runny to form a loaf. I really want to make this work, but I just have no clue what I’m doing. :(

  108. #
    Sarah — June 7, 2014 @ 8:20 pm

    This bread is amazing! Made it for the first time 2 nights ago and it’ gone. My 5, and six year olds LOVE it too! I know have two bowls that will rise over night. I love your site…found it via Pinterest!

  109. #
    Kelly — August 3, 2014 @ 2:45 pm

    When I saw how easy this was to make I couldn’t justify going to bed without putting this together for the next day. I made a half recipe (because I’m, unfortunately, the only one who appreciates good bread in my house haha), and it turned out nice and crusty with a soft center. I did cook it too long, forgetting that I halved the dough. Still, looked very similar to your picture and satisfying! Might use less salt next time (I used 1 1/2 tsp), and maybe add sugar? Can’t wait to make again.

  110. #
    Kelly — August 3, 2014 @ 2:51 pm

    Just to comment about altitude… I’m at over 4500 feet in Arizona and had no problem with the dough. I used bread flour but you have to be sure you have good yeast! Makes all the difference. I find that I just need to lower the oven temp for most baked goods (to avoiding burning/over browning).

    I did want to find out, however, if I should cut the top of the loaf before putting it in the oven.

  111. #
    Kat — August 12, 2014 @ 8:12 pm

    Can you double the recipe for a 5 quart Dutch oven. My 5 quart Dutch oven just seems so bigfor the small amount of dough

    • Georgia — August 13th, 2014 @ 12:22 pm

      The dough fits in the Dutch oven as shown in the pictures. Once baked, it rises to fill the oven almost completely. I wouldn’t recommend doubling the recipe.

  112. #
    Lee — August 16, 2014 @ 5:34 pm

    I made this loaf this morning, having mixed it yesterday afternoon. It came out perfect. It’s the easiest white loaf ever. I used the plain white flour that i use for dakes, not a strong flour/ bread-making flour.

    The quantity of dough was perfect for myLe Creuset casserole dish.
    Lee H, New Zealand

  113. #
    Lydia — September 8, 2014 @ 8:42 am

    Can the dough sit longer than 24 hours ? I made the dough, covered it with a kitchen towel, because I had run out of clear wrap, and I have not had the chance to bake it yet.

    • Georgia — September 8th, 2014 @ 8:54 am

      I’ve never let the dough sit longer than 24 hours, but I wouldn’t recommend it. Your results should turn out fine if you bake within a few hours of the 24-hour mark, though.

  114. #
    Lydia — September 8, 2014 @ 11:11 am

    Thank you Georgia ! I threw that batch out and will start afresh. I’ll know better next time.

  115. #
    Sarah — September 26, 2014 @ 10:05 am

    I’ve made this twice now and the results have been great. But getting there has been a struggle. My dough is always really sticky and wet after rising, to the point where it’s impossible to get into a neat little ball. I’ve used epic amounts of flour and it doesn’t seem to help because the dough just keeps absorbing it and making a dense loaf, what am I doing wrong?

    • Georgia — September 26th, 2014 @ 10:34 am

      Hi Sarah – I think you need to let it rise longer, or use a little less than 1 1/2 cups water in the dough. I’ve made the bread dozens of times as written, with the same results as shown every time, so I’m not sure what could be going wrong for you. But, your amount of time rising may have an impact. Also, to rise doughs, I usually place them in a warm oven which I’ve preheated to 200 degrees, then turned off before adding the bowl of dough. Hope you try it again with better results!

  116. #
    Ed — October 8, 2014 @ 4:58 pm

    Hi Georgia,
    As I am a retired chef and have been in the industry for over thirty-five years I have to compliment you on a wonderfully easy loaf of delicious crusty bread! The hardest thing is waiting for it to finish rising and baking! But oh so worth the wait! I’m making two or three loaves next time! :)

  117. #
    Karen — October 10, 2014 @ 10:57 pm

    I have tried this once, and the results were fantastic. (My second try is rising now). I did find a very similar recipe with whole wheat flour, and it turned out a little denser, but still good. For those of you without a dutch oven, I just used a plain old pyrex casserole dish (without parchment paper) and it turned out just fine!

  118. #
    Krista Ohmayer — October 11, 2014 @ 6:44 pm

    I have made this several times and I have shared the recipe on Pinterest with all my friends who cook! I was wondering if I could use a different kind of liquid? I was thinking maybe carrot juice for a fall coloured bread for Thanksgiving.

    • Georgia — October 11th, 2014 @ 10:00 pm

      I wouldn’t recommend using any liquid besides water, but for a fall/winter bread, dry herbs such as rosemary and thyme would work well!

  119. #
    Andrea M — October 19, 2014 @ 5:17 pm

    Yes! So simple and delicious! I love the crispy crust and the soft inside. Thanks for the recipe. I am a complete carb addict and this really hit the spot! :)

  120. #
    Mia — October 20, 2014 @ 10:54 am

    Hi Georgia,

    Have you ever used the Emile Henry bread cloche? I am going to make two loaves, one in my Emile Henry stewpot and the other in the bread cloche.

    I am trying to figure out if I need to pre-heat the cloche plate only or the entire thing.


    • Georgia — October 20th, 2014 @ 11:17 am

      As long as it is oven-proof, I would preheat the plate only.

  121. #
    Julie G. — October 24, 2014 @ 11:51 am

    I’ve made this 5 times in the last 5 weeks! Let’s just say my family loves it – A LOT. We’ve decided to have soup on Sunday’s just so we can have this bread. I think I’m going to add some garlic and oregano for the next loaf and see how it turns out. Thanks for this recipe.

  122. #
    Marilyn — November 1, 2014 @ 7:30 pm

    Can this bread be made using gluten free flour? Such as rice flour?

    • Georgia — November 2nd, 2014 @ 7:38 am

      I wouldn’t recommend using any flour other than all-purpose.

  123. #
    Jules — November 2, 2014 @ 4:22 am

    great recipe! I ended up using 3 1/2 cups flour and it was perfect. I made 2 loaves, 1 round and 1 oblong, making 2 separate batches. They look like a picture. Love your blog Georgia!

  124. #
    Carlos A — November 2, 2014 @ 12:03 pm

    Just made this, WOW, nice thxs, I used pink Himalayan salt instead of kosher. I will be making this again, thxs again!!!

  125. #
    Melina — November 3, 2014 @ 1:53 pm

    This is actually the first blog review that I’ve ever left, but this recipe was SO good, I would feel guilty not shouting THANK YOU FOR POSTING THIS! I made it yesterday and it was EASY, so EASY and the bread was beyond delicious. Crusty on the outside, soft in the middle, just like something you’d pick up at a bakery. I will never buy artisan bread again, because I can make it from home now, using better ingredients that any crap at the store. I can’t wait to try mixing it with different spices. My husband is a chef, very critical of food in general, and he LOVED this bread! I have already passed your blog link on to several people. Thank you again for sharing such a great recipe!

    • Georgia — November 5th, 2014 @ 9:28 pm

      Thank you for leaving such a thoughtful review of my recipe, Melina! I’m so glad you and your family enjoyed this bread. I hope you make it again and again (like we do)!

  126. #
    Aggie — November 3, 2014 @ 10:44 pm

    Has anyone used a Cuisinart Dutch oven? I’m a little concerned about the temperature for the lid. I was just wondering if anyone has tried it. I’d hate for the know on the lid get damaged with the 450 temp. Instructions on my pot say lid oven safe upto 350

    • Georgia — November 4th, 2014 @ 7:21 am

      As long as your Dutch oven is cast iron, it will not become damaged. If you’re concerned, you can always cover the pot with aluminum foil instead. Hope you enjoy!

  127. #
    Dave — November 5, 2014 @ 9:06 pm

    This was the first recipe I have ever tried and my first loaf of bread.. it was simple to prepare and came out PERFECT! You have to try this crusty bread recipe!


  128. #
    Moon — November 6, 2014 @ 12:21 am

    Just putting my two cents out there . . . I only use White whole wheat, or regular whole wheat mixed with the white . . . It’s never come out dense. Comes out amazing! I haven’t used this exact recipe, but another very similar. And when in doubt . . . experiment :-D

  129. #
    paintslinger — November 9, 2014 @ 7:51 pm

    There are so many times when crusty bread would be perfect with a meal. I would like to make this recipe into smaller loaves so we have fresh bread each time. Would I make separate loaves after mixing the ingredients but before rising then placing in the freezer? Would I need to increase the amount of yeast or adjust any of the ingredients? I’ve never made bread before so any help would be appreciated.

    • Georgia — November 10th, 2014 @ 7:17 am

      I’ve been told by other readers that it forms/rises/bakes very well as separate smaller loaves (using same ingredients but probably slightly less baking time). Since I have never tried this myself, I can’t vouch for exactly how it will turn out. However, it’s worth a try! I would just follow the ingredients and directions exactly, decreasing baking time if needed. Hope it works out for you, and feel free to report back!

  130. #
    Kate @ Eat Clean with Kate — November 14, 2014 @ 8:15 am

    Wow. I never knew making bread could be so easy! My fiance and i love fresh-baked bread from the local baker, and I bet I could fool him into thinking this was from there! Thanks so much for sharing such a simple delicious-looking recipe!

  131. #
    Kristi Rimkus — November 16, 2014 @ 11:21 am

    This would be a dangerous bread for me to have in the house. I’d eat the entire loaf in one sitting!

  132. #
    Joanne Kilburn — November 17, 2014 @ 7:14 pm

    I have made this bread three days in a row. It is so easy and tastes incredible! The ingredients mix together quickly and you just leave it alone to do its thing. The first batch, I let rise for 9 hours; the second batch I let rise for 24 hours; and the third batch I went back to 9 hours. I didn’t really taste a big difference between the two rising times. It is so easy to throw together at night, let the bread rise while you’re sleeping and wake up to fresh baked bread. Love.

  133. #
    cande darling — November 18, 2014 @ 11:21 pm

    Just made the bread. It was easy and great. Making another now and will bake it in the oven in morning. Put caraway seeds in this one. Thank you for your recipe. The other breads, take all day to make.

  134. #
    Andrew Russell — November 19, 2014 @ 5:17 pm

    Hi Georgia, this is a fabulous recipe that even I can make successfully. My wife is so impressed. Thank-you so much.

  135. #
    Gemma — November 20, 2014 @ 8:04 pm

    Hi Georgia, Thank you for sharing your recipe, it looks great ! I have two questions, one is I have instant yeast instead of dry acting yeast, will that make a difference and do I need to reduce the amount of instant yeast? The second question is, do I need to have the water a certain temperature or does that only matter if you are using a starter? Thanks!

    • Georgia — November 21st, 2014 @ 7:31 am

      As long as it’s a dry packet of yeast, it should work fine. No need to reduce. The water temperature doesn’t need to be specific, just on the hotter side of warm.

  136. #
    Elicia — November 21, 2014 @ 3:30 pm

    Any suggestions on how to make this a sourdough recipe? Reduce the liquid? Or reduce the flour? Mine first loaf Is rising right now. Thank you for the excuse I needed to buy a Dutch oven!

  137. #
    Cathy mann — November 28, 2014 @ 7:57 am

    I’d like to add jalapeño and cheddar cheese. Do you know how much of each I would add?

    • Georgia — November 28th, 2014 @ 3:02 pm

      You can add a small amount of jalapeno slices, but I wouldn’t add cheddar cheese to the dough, as the fat in the cheese might influence the dough’s texture. You can sprinkle some on top of the loaf as it bakes uncovered, though.

  138. #
    Shanti — December 1, 2014 @ 6:40 pm

    I have made this bread many times and it has come out perfect every time (does a little dance). It is a hit with the whole family I even brought this once to a huge family gathering as a side to my homemade soups and everyone gobbled it down. The patience of letting it rise really pays off! (Side note i did use bread flour)
    I would like to make a rosemary version how much would you recommend? I’m using dried and I really want the rosemary to pop! Thank you so much this recipe as an admitted carb queen I’m in love!

    • Georgia — December 2nd, 2014 @ 10:11 am

      So glad you’ve had great success with this recipe, Shanti! I’d say probably 1/2 tsp. dried rosemary added to the dough would be best for a rosemary bread.

  139. #
    Nikki — December 6, 2014 @ 9:27 pm

    How large does it rise? Ie, how large is a ‘large bowl’? Is a 14-cup/3.3 liter tupperware sufficient?

    • Georgia — December 6th, 2014 @ 9:56 pm

      You can see my step-by-step photos for a reference of the bowl size. Any large mixing bowl will do. Mine don’t have sizes but I’m assuming 14-cup is sufficient.

  140. #
    Graham Chillingworth — December 7, 2014 @ 7:01 pm

    This recipe is ideal for the beginner. I love the rural crustyness of the outer shell and the fluffy interior, ideal for soups and lunches. I found that making this exact recipe (ingredients, timing and temperature) in the form of rolls works equally as well. I took the dough from the recipe and divided it into ten equal portions and once cooked and cooled I froze them and when required I thawed and then warmed them for 10-15 minuters in the oven at 170f, the original texture was returned. Now I have bread at my finger-tips whenever I knead it

  141. #
    Tracy Kelly — December 9, 2014 @ 7:52 pm

    Hi! This is a delicious recipe and so easy!!! You should try it with an “everything” topping (caraway, kosher salt, flaked garlic, flaked onion and poppy seed). My family cannot stop eating it. I think I make 3 loaves a week. :-) Great as toast under a poached egg.

  142. #
    Alexia — December 13, 2014 @ 8:49 am

    I am new to bread baking and live at high altitude in Breckenridge, CO (10,000 ft) Needless to say I felt my odds for failure were high, but I followed the directions exactly and it came out perfectly. I think the low yeast, slow rise method allows this to work at high altitude without adjustment. Thanks for a great, easy bread recipe!

  143. #
    Lorri Powell — December 15, 2014 @ 10:05 am

    As its baking the bread looks and smells delicious, but I have a couple of questions. How long do you leave it in the pan to cool after its done baking or do you remove it from the pan immediately after taking it from the oven? And has anyone tried making this a breakfast bread by adding cinnamon/ or raisins?

    • Georgia — December 15th, 2014 @ 12:10 pm

      I usually remove the bread from the oven, then the pan and place it on a wire rack to cool. Adding cinnamon and raisins is a great idea. I wouldn’t add more than 1/2 teaspoon cinnamon to the dough, though.

  144. #
    Kristi — December 17, 2014 @ 4:45 pm

    This is ridiculously easy! I couldn’t believe how delicious this was. My boyfriend and I polished off the whole loaf the night I baked it. I am going to experiment with a double batch and longer baking time for a larger loaf. I used my Pampered Chef Deep Covered Baker and the results were divine! It didn’t stick to the stoneware. Crispy and golden on the outside and chewy on the inside. I will be making this once a week!

  145. #
    Aggie - December 18, 2014 — December 18, 2014 @ 10:19 pm

    Georgia, I am in love with this bread & I haven’t made it yet. I want to make it in my crockpot insert but is it not possible to bake it in the insert in the crockpot itself or is that too moist of an environment? The problem is my oven has been broken for 3 yrs. now so we bought a convection toaster oven which has a few hot spots. Would it cook ok in that or how about the grill where we have cooked our hams & turkeys the last 3 yrs.? Any help would be appreciated! Love your website, think I’ll be using it a lot!

    • Georgia — December 19th, 2014 @ 9:38 am

      Your crockpot insert would be fine for baking, just don’t cover with the crockpot lid before baking. I would cover it instead with aluminum foil or another oven-safe cover. I’ve never tried grilling it, so couldn’t guarantee success with your grill, but it sounds like an interesting idea!

  146. #
    Kasia — December 20, 2014 @ 10:58 pm

    This is seriously THE SECRET. I am blown away. I followed the instructions exactly and got a perfect crusty delicious amazing loaf. Thanks so much for this recipe, it’s a real game changer for me (:

  147. #
    Shelly — December 31, 2014 @ 1:16 am

    This is my new go-to bread! Or rather, has been for weeks. I changed operating systems on my computer and lost the bookmark to this recipe and couldn’t remember the name of the blog so really had to exercise my google-fu to find it again!
    I made it exactly as the recipe says the first time, with spelt and forgetting to shape it the second time (I just put it straight from the bowl into the dutch oven because I was sleepy and not paying attention to the recipe) and all other subsequent times spelt and following the directions. It has been perfect each time!

    Thanks for sharing this recipe :)

    (oh and happy new year!)

  148. #
    Terri — December 31, 2014 @ 10:11 am

    I can not find my dutch oven, but I read here that other are using crock pot inserts.
    If I use the crock pot it will not break…correct? Temp is still the same? And I just cover it with foil?

    • Georgia — December 31st, 2014 @ 11:27 am

      Correct, your CrockPot insert should not fracture at the high temperature, and you can cover it with aluminum foil. The rising and baking times will remain the same.

  149. #
    Brandey — January 3, 2015 @ 1:31 pm

    I made this loaf today and the bottoms was extra crunchy…too crunchy. I used a cast iron dutch oven. Should I reduce the cook time? (already reduced to 28mims and then just 4 mins with lid off) or reduce the temp?

    • Georgia — January 4th, 2015 @ 9:20 pm

      I would try reducing the temperature slightly while baking. The bottom crust will be somewhat firm, but shouldn’t affect the bread’s texture overall.

  150. #
    Annie may — January 8, 2015 @ 2:25 pm

    Thanks for this post , I live in California but I’m in new York state visiting family. this is a great excuse to
    pull out my underused dutch oven. I came across this recipe last night it took two minutes to throw together and was ready to use by lunch today nothing like home made chicken soup and hot bread. Thanks again.

  151. #
    Libra87 — January 10, 2015 @ 5:56 pm

    Thank you so much for this recipe! I have always wanted to make my own bread but every recipe I’ve tried hasn’t turned out like I hoped it would. I tried this on a whim today and it was AWESOME. I think I will make another loaf tomorrow!

    All I had was a 12 quart stainless steel stock pot. I was a little nervous it would not work in this because it was so deep but it was fine. I also realized at the last minute I was out of parchment paper. I used aluminum foil lightly greased with olive oil and it worked very well. The bread did not stick at all and did not get overly brown on the bottom.

    Thanks again! I can’t wait to make a second loaf…and third and fourth….

  152. #
    Janine — January 11, 2015 @ 8:53 am

    Made this bread today and it is fantastic! I couldn’t wait to cut into it! I mixed it up yesterday with the intent of baking it for dinner but decided to go out and watch the NFL playoffs with friends. I was worried about the 24 hours, but it was right on! Next time I will add an herb and/garlic. Thanks for the great recipe!

  153. #
    Betsy — January 13, 2015 @ 3:42 pm

    Have you used bread flour with this recipe?
    Would you recommend using bread flour for this recipe?

    • Georgia — January 13th, 2015 @ 5:57 pm

      I have not used bread flour for this bread before, so couldn’t guarantee success with it.

  154. #
    Steve kellner — January 13, 2015 @ 9:07 pm

    I had some extra sourdough starter so I so substituted starter for yeast. I did not weigh the starter but would guess about 8 oz. I let it rise about 12 h. It ended up a little soft because I did not add enough extra flour to make up for water in starter…but the bread still came out great. Lots of holes, nice crust, and chewy sourdough flavor. I’ll definitely do it again.

  155. #
    Charissa — January 17, 2015 @ 4:28 am

    So after an overnight rise I was unable to mold mine into any sort of ball as the dough was runny. I basically poured it out of the bowl onto a floured surface and it just spread. All of my measurements were correct, any thoughts as to why the consistency is not right?

    • Georgia — January 17th, 2015 @ 9:32 pm

      Hm, I’m sorry you had that outcome. However, the dough does take a fair bit of “molding” by hand with additional flour. So, the consistency when you remove the dough from the bowl should be wet and sticky, but on a well-floured surface, you will be able to form it into a dough. Careful not to over-handle the dough, though, which can contribute to losing those fluffy air pockets. Also, make sure your ingredients are not expired. Better luck next time!

  156. #
    Dan — January 24, 2015 @ 9:25 am

    OK!!! I’ve been trying to perfect “Bronx Arthur Ave Bread” for a couple years now and I’ve tried different flours, yeasts, adding sugar,spraying bread in the oven to build nice crust and perfecting kneading with good results. Then I saw this recipe and said no way, I take pride in my kneading technics. Well I tried it and WOW I mean WOW, REALLY how can this be with no kneading…It looked great but I was concerned about the crumb, again how can this be delicious! No picture as I had just made my ricotta gnocchi with a pomodoro tuned into a cognac with cream! Honestly one of the best bites I’ve ever put in my mouth! But I have a few questions, you say Active Dry Yeast,” which is what I used” but that needs to dissolve in warm water? Where as Rapid Rise Instant Yeast does not. But I followed your recipe exactly and it came out great, I just don’t get it? Could you shed some light as I’m not a chef, just make some really good food from time to time…thanks Dan

  157. #
    Melissa — January 26, 2015 @ 1:45 am

    Thank you for this recipe! I have been searching for an eternity for a good bread recipe, and thought I couldn’t do no-knead because I didn’t own a Dutch oven, but when I saw the suggestion to use a crockpot insert (I cover mine with aluminum foil), I realized I, too, could have crusty, delicious bread at home!

    This bakes up beautifully. I love it plain, and have also added a small block of sharp cheddar cheese when mixing the ingredients, and that also comes out phenomenally well. I bring it to dinner parties and everyone wants the recipe. I always direct them to this page! So thank you thank you for helping make my life a bit easier and tastier!

  158. #
    Randy — January 29, 2015 @ 9:24 pm

    Just finished baking this bread recipe…wow ! Will recommend this to friends and family.

  159. #
    tia — February 10, 2015 @ 7:56 am

    Can the recipe be doubled for an even bigger loaf???? can’t wait to try this it looks amazing, thank you!!!!

    • Georgia — February 10th, 2015 @ 8:01 am

      You can certainly try, but I’ve never doubled this recipe so I can’t guarantee success. Best bet is to make two loaves.

  160. #
    Kim — February 15, 2015 @ 11:22 am

    I’ve made this recipe several times and I’ve always doubled it. It comes out even better looking! I bake it in a 6 qt cast iron pot and it is beautiful every time, always a request at family gatherings!

  161. #
    Frances — February 22, 2015 @ 12:21 pm

    I have been making bread for years and I have to say that this is the most fabulous loaf that I have ever baked!! I didn’t have enough plain flour so took a chance and used my Leckford Estate strong bread flour. I mixed it as per instructions (except I used a teaspoon of dried yeast as it was different flour to the recipe) at midnight last night and by 10am this morning it had risen right to the top of the bowl and was covered in bubbles. It almost seems counter intuitive not to knead it but a few shaping movements gave me a lovely soft loaf. I put it in my Le Creuset large casserole and then into the top oven of the aga with the grid shelf on the floor of the oven. When I got it out I couldn’t stop looking at it; I have tried for years to emulate the crust on an artisan loaf and now I have!! Thanks so much for the recipe.

  162. #
    Eileen — February 24, 2015 @ 9:20 am

    Wow, this looks great! I just read this, counted up 8 hours and hopped up real quick to throw it together, it’ll be ready just in time for dinner! Looking forward to mixing in rosemary and roasted garlic cloves, or olives and thyme in the future! Thanks for a great recipe!

  163. #
    Desi — March 5, 2015 @ 9:41 pm

    I’ve made this about 4 times now. If anyone has not tried this recipe just do it! It’s amazing, easy and definitely a go-to in my home.
    Thank you!!

  164. #
    AP — March 8, 2015 @ 12:40 pm

    Thanks for this amazing recipe! I loved the texture but was wondering if I could reduce the salt? I used 2 tbsp of pink Himalayan salt because I didn’t have kosher salt. How low could I drop the salt and still maintain the bread structure?

    • Georgia — March 8th, 2015 @ 9:08 pm

      Reducing the salt shouldn’t affect the bread’s texture, so reduce it as much as you like. However, make sure you are using a coarse salt, not table salt. Enjoy!

  165. #
    Maria — March 9, 2015 @ 5:27 pm

    hi! Love your recipe! What can I use instead of dutch oven. Could I use any baking pan?

    • Georgia — March 9th, 2015 @ 9:44 pm

      Additional baking dish options are mentioned in the “Notes” section of the recipe.

  166. #
    Laurel — March 12, 2015 @ 6:24 pm

    On the package of dry active yeast it says to mix with warm water and sugar. Do I need to do this? I didn’t, but want to make sure. I added kalamata olives and rosemary but after I already mixed the dough. Oops! It’s rising now. Thanks.

    • Georgia — March 13th, 2015 @ 7:38 am

      No, you don’t need to mix the yeast with warm water and sugar ahead of time.

  167. #
    Laurel — March 13, 2015 @ 10:23 am

    Thanks for answer about yeast. So I let dough rise for 18 hours and put the dough on floured surface to form ball. It was super sticky and just kept flattening out. I had flour on my hands. I kept trying to get it to hold its shape but was afraid I was going to overwork the dough, so I just got it in the pan and its in the oven now. I’ll let you know how it turns out. Any ideas what I might have done wrong with the dough. Should I have added more flour? Thanks. Laurel

  168. #
    Laurel — March 13, 2015 @ 11:59 am

    The bread is delicious!!! I used 2 1/2 tsp salt but probably could have used less because of kalamata olives I added. Cooked for 7 minutes with lid off and it browned beautifully. Even though the dough was very sticky and hard to shape into a ball, it still formed a lovely loaf. I am totally impressed with myself!!! Thanks for your yummy recipe. Laurel

  169. #
    Hanneke — March 18, 2015 @ 11:20 am

    This has become my “go to” for making a good impression! Everyone who tastes it has been asking for the recipe! Do you have any pointers for making this on a Big Green Egg?

    • Georgia — March 18th, 2015 @ 11:24 am

      I’m so glad you enjoy this bread! I’m not familiar with the Big Green Egg, but I have only ever baked it in my oven, so can only recommend that method for best success!

  170. #
    Tina — March 23, 2015 @ 8:25 am

    I have been making this bread now for about two months – and had to send a message of Thanks! My family absolutely loves it. I haven’t bought bread from the store since. Today I’m trying a cinnamon/raisin version for the first time. :) I saw someone else ask about bread flour, that’s all I use now (started with reg flour) and it turns out fabulous.
    Thanks a million for sharing this recipe. I’ve lost track of how many friends I’ve passed the link on to, once they saw me post pictures of my success on FB.

  171. #
    Beth — March 23, 2015 @ 6:55 pm

    Thank you so much for sharing this recipe! I had been trying different recipes for months trying to perfect a great artisan bread and just couldn’t get there. It is a masterpiece of beauty and excitement every time I take a loaf out of the oven. I love the flavor especially and finally have the big crumb I was looking for! I think I will try the honey whole wheat oatmeal next. Thanks so much!

  172. #
    Abby — March 24, 2015 @ 3:01 pm

    Do I need to use BREAD FLOUR ? is there any advantage ?
    sounds wonderful & using regular all purpose four sure helps…I’d like to make this while my g’kids are here next week.
    thanks for the advise

    • Georgia — March 24th, 2015 @ 3:03 pm

      I’ve only ever made the recipe as written, so I cannot advise on bread flour. However, another reader said they used bread flour with great success. Good luck!

  173. #
    Julia — March 31, 2015 @ 9:01 am

    This is an AMAZING recipe. Seriously. It’s crazy easy and the results are incredible. The night I baked my first batch, I ended up starting TWO MORE BATCHES to bake the next morning for a family function! I can’t wait to share it (and show it off)!

  174. #
    Kelsey — April 6, 2015 @ 12:02 pm

    GREAT recipe! I prepped this on a Thursday night and it baked up beautifully on Friday morning. Somehow I managed to stop myself from eating the whole loaf in one sitting and I used the leftovers for crostini on Saturday. I will make this bread again and again and again… Delicious! Thanks!

  175. #
    bill muto — April 15, 2015 @ 2:53 am

    I used to make a French Peasant bread which is a kneaded item and always used a tablespoon of ground cumin that gives the bread an earthy flavor. Tried it with this no knead recipe and it was great. Also add a Tablespoon or two of grated onion for another taste treat. The only way to go from now on.

  176. #
    Pam — April 20, 2015 @ 10:57 am

    Can I add whole garlic cloves into the mixture and let them roast in the dough while it bakes?

    • Georgia — April 20th, 2015 @ 11:09 am

      Sure! I would add the cloves to the dry flour-yeast mixture before adding water and rising. Just make sure you don’t handle the dough too much, otherwise the big, fluffy air pockets won’t form.

  177. #
    Dean — April 21, 2015 @ 3:27 pm

    Georgia – Wow! This is an amazing recipe. I love artisan bread, and have attempted numerous times to make it. It always came out too dense. I about gave up, and then came across your recipe. Perfection on the first attempt! Not only visually appealing, but tasted great – soft, airy inside, with nice crusty outside. And I didn’t need to get the mixer out to make this. Followed your directions to the T, and I believe anyone who does this will achieve that same results. Thank you so much again for sharing this.

  178. #
    Beverly — April 21, 2015 @ 5:31 pm

    I was so skeptical of how this could turn out. Mixed it up before going to bed and baked it the next day. It came out of the oven exactly like your picture! Delicious with a big pot of homemade soup! Will definitely bake this again & again & again….

  179. #
    Moe Wood — May 9, 2015 @ 4:30 pm

    I have my first batch of dough rising on the counter. I live in Alberta at an altitude of 3,800 feet in the foothills of the Rocky Mountains. All of my bread recipes that I previously made in Calgary don’t seem to work here – I have tried all the different suggestions for using less yeast and added vital wheat gluten etc., but so far have only produced a dense dry bread, so I’m hoping this recipe will be the charm! Any suggestions for adapting it to a high altitude? Thanks!

    • Georgia — May 9th, 2015 @ 9:02 pm

      Hi Moe – I thought you might like to know that another commenter wrote as follows:
      “Just to comment about altitude… I’m at over 4500 feet in Arizona and had no problem with the dough. I used bread flour but you have to be sure you have good yeast! Makes all the difference. I find that I just need to lower the oven temp for most baked goods (to avoiding burning/over browning).”

  180. #
    Michele — May 16, 2015 @ 10:53 pm

    I have this rising now by morning I will bake it. I can’t wait I will let you know

  181. #
    Michele — May 17, 2015 @ 8:22 am

    It is wonderful, I love it!!!!

  182. #
    JH — June 4, 2015 @ 4:28 am

    Few Question;
    1. can we use normal fine salt instead of Kosher slat? is the amount the same ?
    2. Can we put sugar
    3. Can we use milk to replace with water. The amount the same. Thought using milk will make it softer bread?
    4. After bang fresh from Oven, if you leave the bread for 3-4 hours, Bread will no longer crispy , is there a better way keep it fresh and crispy?

    • Georgia — June 4th, 2015 @ 7:55 am

      If using table salt, I would reduce to 1/4 to 1/2 teaspoon, at most. There is no need to add sugar. I would not recommend replacing the water with milk, since the yeast needs warm water to activate. The fat in milk may inhibit this. To store, I’d suggest wrapping it in parchment paper and placing in a paper bag. Stored this way, it should stay fresh for 2-3 days, though may not be as crisp.

  183. #
    Karon — June 4, 2015 @ 11:14 pm

    Thank you! I made this recipe tonight for company and it was a hit! I used a large glass Pyrex bowl. Recipe was easy to follow and worked beautifully.

  184. #
    Kristen — June 10, 2015 @ 8:58 am

    After reading all the great comments, I was very excited to try this seemingly “no-fail” recipe! Well I just checked my dough after letting it rise for 18 hrs and the dough was almost liquid. I tried to turn it out to roll in a ball and it just spread out everywhere! It was much thicker before I let it rise! I know I measured everything correctly, I double checked. What did i do wrong? :-(

    • Georgia — June 10th, 2015 @ 9:09 am

      I’m sorry your dough didn’t rise! I’m not sure what might have gone wrong, but I think the most likely thing is that your yeast was expired. I wish I could help more! I have made this bread dozens of times and it has risen each time, so unfortunately, I don’t know what could have happened.

  185. #
    Kimberly — June 12, 2015 @ 11:07 am

    This was AWESOME! I will definitely make it again and again!

  186. #
    Michelle — June 27, 2015 @ 12:57 am

    I just took this out of the oven, and tasted it with some homemade blueberry jam, and it was Pretty good. A little on the salty side, so i think i will use 2tsps. instead of 3tsps. next time. My crust was hard on top, is it suppose to be like this for artisan style bread, or is it the kosher salt? Any tips would be really helpful, as i plan to make this again tomorrow.

    • Georgia — June 27th, 2015 @ 10:06 am

      Yes, the top of the bread should be fairly firm, with a fluffy texture inside. You can find all of my tips in the “Notes” section of the recipe, and throughout the post.

  187. #
    Hanneke — June 29, 2015 @ 12:49 am

    Thank you so much for this recipe. This has not only become a family favorite but also a community favorite! Everyone asks me to make it. (And no one believes how easy it is!) One question- Is it possible to dump the dough straight into the preheated Dutch oven? The sticky dough makes quite a mess on my counters.

    • Georgia — June 29th, 2015 @ 8:24 am

      I’m so glad you and others have enjoyed this bread! As far as transferring from bowl to pot, you need to somewhat “shape” the sticky risen dough on a well floured surface before adding it to the pot, so the countertop rest is necessary.

  188. #
    Valerie — July 8, 2015 @ 6:18 pm

    Um it is CRAZY that I just made this bread which looks and tastes like it was purchased at a bakery. Thanks for sharing such a cool recipe!! Now to figure out how to keep myself from devouring the entire loaf tonight…

  189. #
    Amelia — July 16, 2015 @ 4:28 pm

    I just finished making the bread from this recipe. Absolutely delightful! I might add that I only left it for about 4-5 hours and it was totally fine.

    I made one yesterday and forgot to put the yeast in…when I woke up I was shocked to see it hadn’t risen in the bowl! Then I saw the yeast packet on the counter. Oh…

    Everyone loved the bread! I served it with a homemade garlic butter (3 tablespoons Kerrygold Irish Butter and 2 cloves freshly crushed garlic!).

  190. #
    Anita — July 19, 2015 @ 3:35 pm

    No knead bread is very adaptable to variations in flour type. I’ve made walnut wheat bread, replacing 1 cup of the all purpose flour with whole wheat flour; and just baked a loaf substituting 1 cup of semolina flour for all purpose. I also added about a tablespoon of olive oil and the resulting bread is a beautiful yellow with a tighter softer crumb than the original recipe. It is delicious! I only use about 3/8 tsp. of instant yeast when I make this bread.

  191. #
    Mark — July 20, 2015 @ 10:11 am

    Thank you so much for this recipe! Me and my wife have tried multiple times to make bread (ciabatta, sourdough, bread loaves, etc.) with no positive results. However, we tried this and after two attempts, due to our oven being on the hot side and turning it down, we have great bread now! Your recipe is pretty foolproof and tastes amazing. For the past month, we’ve been making this twice a week and couldn’t be happier with the smell of fresh bread in the house.

    Keep the great recipes coming! Thanks again!

  192. #
    ArizonaSun — August 7, 2015 @ 9:03 pm

    Great recipe, bread is delicious and have enjoyed many loafs.
    My issue is that the dough, after rising for the recommended time, is very “wet” and will not hold its shape. I even tried using 1-1/3 cups warm water and still have the same issue. Yeast is fresh and the dough rises very well. It cooks perfectly and as I said earlier it’s delicious; but transferring from the counter to the pot it’s a job in itself.
    Next time I’ll add a little more flour to the reduced water quantity and see if it improves the consistency of the dough.
    Open to any and all suggestions you may have.
    Thanks for sharing.

    • Georgia — August 7th, 2015 @ 9:26 pm

      As noted in the recipe directions, “Pop your dough out onto a well floured surface. It will be sticky, but with floured hands you can easily form it into a round dough ball.” In other words, you need to form the dough (which will be wet) into a ball using additional flour.

  193. #
    Illinois Jan — August 13, 2015 @ 8:33 am

    I have made this bread using white flour, whole wheat flour, oatmeal flour and then added a couple teaspoons of honey and sunflower seeds. Everybody, both men and women alike raved about it at a recent dinner I held. It was still just as easy to work with and though being a little denser, was absolutely delicious! My biggest problem is only being able to bake one loaf at a time. Thanks for all of the tips.

  194. #
    Sam — August 19, 2015 @ 11:15 am

    I made this bread yesterday. I got nervous when after only 5 hours my dough reached the top of my bowl which was very large. So I went thru the entire process earlier than stated. The only problem I had was the outer slices were gummy. Next time I’ll let it set for the entire amount of time and see if that makes a difference. It does look wonderful and tastes delicious. i didn’t add any salt since I’m on a low salt diet so it did need some sprucing up with different toppings. Thank you for this recipe!!

  195. #
    Ashley — August 20, 2015 @ 8:11 pm

    Looks INCREDIBLE! Just wondering if you spritzed it with water before baking to get the crispy, crunchy top? I’ve read tons of recipes where people do that, so I was just curious :)

  196. #
    Ashley — August 20, 2015 @ 8:14 pm

    Also…sorry forgot to include in my last question… When using Active Dry Yeast (as opposed to Instant) don’t you have to bloom it in water before adding it to the flour,etc? Sorry I’m a novice baker, so I have a gazillion questions :)

    • Georgia — August 21st, 2015 @ 10:07 am

      For this recipe, it’s not necessary to proof the yeast. Also, no need to spritz with water before baking.

  197. #
    Stheni — August 25, 2015 @ 10:09 am

    Thank you ever so much for a great recipe!! I stumbled on this last night and today I have the most beautiful, great tasting loaf, you’d think I just came from the bakery. I have the second loaf proofing on the counter as I type. Thanks a bunch!!

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