Directions: |
Directions:
Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick.
Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
Preheat your oven: Preheat oven to 450 F degrees. Add your cast iron pot with lid to the oven as it’s heating and heat it as well until it’s at 450 F degrees. The pot is hot enough when the oven reaches 450 F degrees. Use oven mitts, as to not burn yourself.
Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious.
Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Recipe Notes
1I used a small 3.5 qt Dutch oven. A small Dutch oven is better here so that the bread rises upwards, whereas if you were to use a big Dutch oven the bread would spread out over the entire surface of the pot.
2If the dough mixture is too dry, add a bit more water, the dough should be sticky, as seen in the video.
3To add other ingredients to the bread such as dried fruit, seeds, herbs or cheeses, add them in step 1 when mixing everything together.
4Why is my bread chewy: Usually your bread will be chewy when there isn’t enough gluten formation or you’re using a low-protein flour. Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation.
5Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
6I don’t have a Dutch oven, what can I use instead: If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450 F heat. A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.
7How do I know when my bread is done baking: Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it’s done. If using an instant thermometer, the internal temperature should be around 200 F degrees.
8Nutrition: Nutritional information assumes 10 slices per bread and is per slice. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1sliceCalories: 137kcal (7%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 410mg (18%)Potassium: 40mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)
Course:Main CourseCuisine:AmericanKeyword:bread recipe, homemade bread, no knead bread
Tried this recipe? Rate it below
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This recipe was originally shared Nov 10, 2012.
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Meet Joanna Cismaru
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.
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Comments
Amanda learns to bake
October 22, 2020 at 1:55 pm
5 stars
Absolutely love this recipe and the educational aspects of making bread 101!
Can I substitute an artisanal bread flour instead of all purpose flour? If so, what measurements / conversion?
Reply
Joanna Cismaru
October 22, 2020 at 2:51 pm
Yes, you can and the measurements will be the same. 🙂
Reply
Hartley
October 21, 2020 at 9:19 pm
Hi!! I am going to make this recipe this weekend- I am curious toward to instruction: “ You do not need to activate the yeast before, even though we’re using active dry yeast. ”. Does this mean I do not put the active dry yeast in first?
Please, let me know. This is my second time making bread and this recipe looks amazing I would love to try it!
Reply
Joanna Cismaru
October 22, 2020 at 9:51 am
No that’s not what that means. Usually when using active dry yeast, you need to activate it (bloom it) in warm water with a bit of sugar, but in this recipe you don’t need to do that. Just add it and follow the instructions as written.
Reply
Z Herrera
October 18, 2020 at 7:48 pm
I made this today/last night and it was to die for. Super easy, only had instant yeast and let it rise for 18 hours. I live in Colorado and didn’t make any other adjustments and it turned out fabulous. Next time I’ll take out 1/4 of the flour noted in the recipe and I’m sure it’ll be just perfect and less dense.
Reply
Val
October 17, 2020 at 1:55 pm
I love this recipe as does my family. Do you have one as simple for cinnamon raisin loaf. They’re getting greedy now. Lol
Reply
jo
October 18, 2020 at 1:47 pm
I have a great raisin bread recipe, https://www.jocooks.com/recipes/raisin-egg-bread/, but not one for cinnamon raisin bread. Hang on to that thought, and I’ll put up a recipe on the blog within the next few weeks. 🙂
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Joanna Cismaru
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.
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