This no-knead artisan bread recipe is perfect for beginner bread bakers. Made with instant yeast and baked in a Dutch oven. Follow my easy step-by-step photos and instructions to bake this simple bread at home!
Interested in baking your own bread? Jim Lahey’s No-Knead Bread recipe uses an incredibly easy formula: Simply mix up the dough and let it rise overnight. You don’t need a stand mixer or a bread machine, and there’s no kneading involved! Just 2 minutes of prep time and the rest is hands off. The result? A gorgeous, perfectly golden crusty loaf with a soft and chewy interior.
YOU WILL NEED:
- 5 1/2 qt. Dutch Oven (or another oven-safe pot with lid)
- Bread Flour (Target has the best price)
- Instant yeast
- Parchment Paper
- Container (for the dough to rise)
How To Make Easy Homemade Bread
Step #1: Mix The Dough
First things first: Clear away all kitchen clutter and find yourself a nice workspace. This includes all bills, kids’ toys and random phone chargers. Then, in a large bowl add the dry ingredients (flour, yeast and salt) and mix with water to combine. As it becomes difficult to stir, get in there with your hands and mush everything together. It will be wet and sticky, with a shaggy appearance…
Instant Yeast vs. Active Dry Yeast: What’s The Difference? While both types of yeast make bread dough rise, instant yeast can be added directly to the bread dough along with the rest of the ingredients. Active dry yeast needs to “bloom” first in water before using. This recipe uses instant yeast, although active dry yeast can be used with the blooming modification step mentioned above.
STEP #2 LET The Dough RISE
Transfer the dough to a lightly oiled container and cover loosely with oiled plastic wrap. Let the dough rest at room temperature (about 70 degrees F) for 14 hours- overnight. Your dough is ready when it has puffed up in volume, about 1 1/2- 2 x the original size. You will also see lots of bubbles.
TIP: If your dough isn’t puffed and bubbly after the initial rise, place it in the microwave with the light on (keeping the door ajar). The warmth from the light will give the yeast a boost. My friend Celia gave me this tip and it works like a charm, especially in chilly kitchens!
STEP #3 SHAPE THE DOUGH & LET IT RISE AGAIN
Flour a sheet of parchment paper. Remove the dough from its container and place it on top. Fold it in half (like a book) and then fold it in half again. When you are finished folding, add more flour to the parchment paper (be generous so that it doesn’t stick). Shape the dough into a ball by gently tucking the sides underneath itself. Place it onto the paper seam side down, like so…
Cover loosely with oiled plastic wrap and let it rest again until puffy. It will start to spread out slightly as it rises- this is ok. The 2nd rise will not take as long as the first, but expect to wait about 30 minutes- 1 hour depending how warm your kitchen is.
Step #4 Get Ready to Bake
About 1/2 hour before your dough is ready, preheat your oven to 500 F. Place a Dutch oven with the lid on top inside for 20 minutes to heat up. Why use a Dutch oven? Steam is essential in bread baking! The lid traps in the residual moisture which allows the dough to form a beautiful, artisan-style crust. If you do not have a Dutch oven, any oven-safe pot with lid will work. Just make sure it can heat up to 450 F.
When the Dutch oven is nice and hot, carefully slide your hand underneath the parchment paper and invert the dough into the pot. The seam will now be facing up. Take a look…
Step #5 Bake the Dough
Place the bread into the oven, and immediately reduce the temperature from 500 to 400 F. Bake with the lid on for 40 minutes (this will trap the steam inside making the bread moist). Then, remove the lid, and bake for an additional 15-20 minutes or until the crust is a deep, golden brown.
TIP: To be sure that your bread is fully cooked, I highly recommend taking its temperature. I use this digital thermometer and LOVE it. The internal temperature should read between 200-205 F for this recipe. If not, bake the loaf a little longer (extra time in bread baking is a good thing).
Step #6: Let It Cool
When your bread is done, remove it from the oven and transfer to a wire rack. It should feel light and sound hollow when you knock on the bottom of the loaf. You’ll also notice a wonderful crackling sound as it cools. Let it rest for at least 1 hour before cutting into it. Doing so too soon might ruin the texture of the bread, resulting in a gummy crumb! Trust me, I speak from experience. And there you have it- easy, no-knead artisan bread!
Final Thoughts…
For all you beginners out there, I had absolutely no clue how to bake bread when I first started. With practice, I’ve found that the no-knead approach is a great starting point for anyone. It will give you the confidence to take on more challenging recipes like sourdough bread, as you continue to develop your skills and intuition. To me, baking bread at home is truly a rewarding experience. And not only does it taste good, this loaf cost less than $1 to make!
Looking For More Beginner Bread Recipes?
- Light Brioche Hamburger Buns (fan favorite!)
- No-Knead Honey Whole Wheat Bread
- Pull Apart Brioche Rolls
Jim Lahey’s Easy No-Knead Artisan Bread
- Yield: 1 loaf
- Category: Yeast Bread
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
An incredible recipe for no-knead artisan bread baked in a Dutch oven. I like to make the dough in the evening (after dinner) to rise overnight. It’s fantastic for sandwiches, crostini, and to mop up delicious sauces! Recipe adapted from Jim Lahey’s No-Knead Artisan Bread.
Ingredients
- 390g (3 cups) bread flour (not all-purpose) + more for dusting
- ¼ teaspoon instant yeast
- 1¼ teaspoons fine sea salt
- 320g (about 1 1/3 cups) water
Notes
I use King Arthur Bread Flour & SAF instant yeast. You can use any 5 1/2- 6 quart Dutch oven, cast iron, enamel, Pyrex or ceramic bakeware (with lid) that can heat up to 500 degrees F.
Instructions
In a large bowl add the flour, yeast, salt and water. Stir until a rough dough forms. If it seems very dry, add more water.
Transfer to an oiled container and cover loosely with plastic wrap. Let rise for 14 hours- overnight, at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about 1 1/2 -2x its original size. *See note below.
Lightly flour a sheet of parchment paper and place the dough on top. Fold dough in half and then fold it in half again.
Shape the dough into a ball by tucking the sides underneath itself, and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen, about 30 minutes- 2 hours depending on how warm your kitchen is.
Preheat your oven to 500 F. Put a (6 quart) dutch oven pot inside for 20 minutes. When ready to bake, remove pot from the oven. Place your hand underneath the parchment paper and invert the dough into the pot. The seam will be facing up. Cover the pot with the lid.
Place your bread into the oven, and reduce the temperature from 500 to 400 F. Bake for 40 minutes, covered. Remove the lid and bake for an additional 15 to 20 minutes, until golden brown.
To make sure that the bread is completely cooked through, take its temperature. Carefully tip the bread onto its side and insert a thermometer into the bottom. It should read 200-205 F. If not, place it back into the oven until it is ready (extra time in bread baking is a good thing). If you’re worried about the top getting too brown, put the lid back on.
When your bread is ready, transfer to a wire rack to cool. It should feel light and make a hollow sound when you give it a knock underneath. Let it cool for at least 1 hour. Cutting it too soon might ruin the texture resulting in a gummy crumb!
Notes
If your dough isn’t puffed and bubbly after the initial rise, place it in the microwave with the light on (keeping the door ajar). The warmth from the light will give the yeast a boost. My friend Celia gave me this tip and it works like a charm, especially in chilly kitchens!
Keywords: no-knead bread, Jim Lahey, artisan bread, homemade bread recipe, dutch oven, yeast, easy
Comments
Lindsay says
Made it twice now and both times the bread rose well but was spread out after shaping/wouldn’t go into a ball. The taste is great but it’s sad that the loaf is flatter and wider than tall/puffy.
★★★★
Keith says
I have made this bread several times now, it has been excellent every time. If I want it to last long enough to make it to the dinner table, I have to make a second loaf. I sometimes put corn meal on the bottom of dutch oven or some rosemary on the top for a twist but your recipe is perfect from the get go!
★★★★★
Don Donadio says
Why is this recipe different from the same recipe in his book?
★★★★
Rachel says
Hi Emilie,
Will you please clarify what “14 hours- overnight” means? is it 14 hours OR overnight? 14 hours or more, possibly overnight?
Lindsay says
I wondered this too! Clarification would be great!
austin says
Why is it so important for the seam side down to proof and the seam side up to bake? What is the idea behind it?
thanks
Alexis says
I think its just so that it looks cool, so that it has that texture on the top like you see at the store. But, I figure this could be optional.
Fionnuala Ni Eidhin says
Hello,
My dough is sitting ready to rise. I have a green pan pot, will this do? Do I need to oil it or put parchment paper at the bottom of the pot?
Thank you
Emilie Raffa says
Hi there! I’ve never baked in a green pan pot. I would check online with the manufacturer to see if it can heat up to 400 F (both the handles, pot and lid). That would be your best bet. Do not oil the pan; line it with parchment paper to prevent sticking.
Austin says
Hi Emilie, I just found your site so have not tried anything yet, the bread looks so good. Question for you, do you measure the flour & water in cups or weigh the ingredients for this particular recipe? Thanks.
Austin says
one more question, what’s the temperature of the water?
Emilie Raffa says
Water temperature is totally up to you, based on your current room temperature. For example, this recipe is written in conjunction with a 70 F room temp. + overnight rise. Based on that, I would use cool-ish water around 60- 65 F so the dough is not over proofed in the morning. However, if your current room temp. is 67-68 F, I’d use warmer water, say 80- 85+ F or so. Does that make sense? You have to adjust the recipe based on your current conditions, for this dough or any dough. Hope this helps!
Austin says
I am not a bread maker and am new to your website, I am learning, and I can only follow the recipes, :-) so that’s what I will do, set my bread proofer to 70 F and use a thermometer to get a similar water temperature to make this recipe, the bread looks awesome! will make it soon. thank you for the lovely and detailed recipe!!
Emilie Raffa says
Hi Austin! I weigh my ingredients for best results. It’s more accurate. This is because the conversion from metric to volume, in any recipe, is not equivalent (only approximate). And in baking, accuracy is key!
Connie says
I know you linked the container you put it in but if I don’t want to spend that much (or need that many) any suggestions for something I may already own? Is something taller better than wide (like a bowl would be wider)? Thanks!
Gerardo says
HI, Do i need a dutch oven to bake this bread? can I use another type of thingy to bake ir?
Emilie Raffa says
Gerado, any oven-proof vessel with lid will work. Just make sure both the pot and handles can heat up to the temperature specified in the recipe.
Robert says
Only a dutch oven will truly work. Don’t let the novices tell you differently.
WENDY KAUFFMAN says
I just made this in a ceramic loaf pan with foil as a lid and it came out beautifully
Kort says
Thank you so much for sharing this! I don’t have the money for a Dutch oven and really want to try this out
Traci says
Really enjoyed making this. First time making bread that we wanted to eat. Thanks for this fun recipe.
★★★★★
Emilie Raffa says
Traci, glad you enjoyed it! Thanks for your feedback :)
Naomi Rechter says
Love this recipe – tried others with similar ingredients but this method produces the best results. I know you said below you can double it to make two loafs at once. Can you cook the doubled ingredients as one whole loaf to make larger slices (mine are pretty small!)
Thanks!
★★★★★
Maday Bosca says
This recipe is so easy and delicious. Wishing I could post pictures of the breads I’ve been making lately. Thank you.
★★★★★
Melanie says
I have never made bread before. I can’t knead dough very much as I have always had weak wrists. I bought a clay baker and made this bread recipe. And now I have been making it for almost a year. The bread is light, super tasty and no extra ingredients. Flour, salt, water and a wee bit of yeast. My family and anyone who gets a slice absolutely loves it. I am still super amazed that I am making bread. Thanks so much for posting this recipe.
★★★★★
Emilie Raffa says
You are very welcome! I’m glad you like it. Thanks for taking the time to comment, Melanie :)
Jane says
Thanks for this recipe. Made and added black olives. Question though……Do you put the lid on when heating up the pot?
★★★★★
Jane says
Let me reply to myself…….yes Jane…..if you read the entire page you would know that. (Insert embarrassed emoji.) Did I mention I love your website and have your book? :-) Thanks again!
Courtney says
What if I don’t have instant yeast on hand – could I use active dry yeast and activate it in a small amount of water before adding it in with the flour?
Allison M. says
Flavor wise it’s great but my bread seems dense. Having trouble getting a nice rise on my loaf. Do I need to make more of an effort to get it into a smaller ball during the prodding stage?
★★★★
Emilie Raffa says
Hi there! Dense bread is usually an indicator of 1 or 2 things: inadequate gluten development and/or over proofed dough (rose for too long). Next time, try shortening the rise time a bit, allowing the dough to only double in size. Additionally, proper shaping (tighter ball) will help during the proofing stage.
Marcel says
I left the dough out for 24 hours, but had a busy day and forgot about it today. Can I leave it out another night and bake it tomorrow?
Emilie Raffa says
Marcel, it all depends. I would have to see a picture of the dough (it might be over proofed).
If it’s completely flat by now, it might have exhausted its rising strength which would ultimately make your bread flat. However, you can always use the dough to make focaccia instead.
May says
Hi this tasted amazing and it looks SO pretty! Only thing is, I don’t think I see anything about putting any oil in the Dutch oven? My loaf got stuck to the bottom of the pan and when I finally managed to get it off the whole bottom came off. My theory is I didn’t put enough flour on the top of the bread before flipping it into the Dutch oven. Could this be it? If not, any tips on how to prevent this next time?
Emilie Raffa says
Hi May! To prevent sticking, line the pot with non-stick parchment paper next time. This will do the trick. In your case, it could have been the flour- it’s hard to say. Also: I never use oil (it will burn). Hope this helps!
Kevin Renaud says
14 hours is kind of an unwieldy time….it’s either shortly before bed to bake in the morning, or in the early morning, to bake at night.
Can i prepare the dough in the early afternoon and bake it the following morning, which would be around 24 hours?
Rachael Chow says
Can i use whole wheat bread flour instead?
Thanks!
Rachael
Emilie Raffa says
Hi there! For best results, I would follow this whole wheat recipe instead.
Gay says
Was there a link for the WW recipe? Tx!
Steve Knight says
I am 81 years snd have not baked bread for many years. I am now making my 6th loaf today. it’s fantastic. All my friends want more so I’m on lock down having the pleasure of making this bread for them. it gives me a great sense of pleasure to give them every extra loaf. its so easy if you just follow the instructions. thank you snd Mr. Lahey!!! 5 stats!!!
★★★★★
Tony from Brooklyn says
Once I’m done with the 2nd proofing the dough, can I store the dough in the refrigerator until I need to use it? I don’t mind waiting for the dough rise overnight but I don’t want to have to always plan a day ahead.
I’d like to reach into my fridge (or freezer?) and have it ready to bake.
How long could I store it for?
★★★★★
Emilie Raffa says
Technically yes. But for this recipe, no. Here’s why: a long overnight bulk rise followed by a long second rise in the fridge will likely lead to over proofed dough. Alternatively, make the dough in the morning or afternoon. When it has almost doubled in size chill the whole bowl; it will continue to grow in the fridge. The next day, shape, do the second rise and bake.
Elizabeth says
I made this 2 x using the grams measurements. Each time it has been too runny to form into a ball. I went to check Lahey recipe He calls for 400 g of flour and 300 g water. I’ll try his and let you know how that works. BTW still tastes good.
Emilie Raffa says
Elizabeth, did you use bread flour instead of all purpose flour? That could be the issue.
Russ Lewis says
Have a house in Big Bear Lake CA. The elevation is 6843 feet. Do I have to change amount of ingredients, temp, or cooking time? Bread comes out a little doughy. Your help would be appropriated. Having a blast trying. I’m a big bread lover. Thank you, Russ
Emilie Raffa says
Hi Russ! Most likely. But truth be told: I’m not an expert on high altitude baking, so I don’t have exact specifics for your. King Arthur Flour as a few articles on this; I recommend searching up some of their info for best results.
Shirley says
I can’t get the crust to form. It’s just darker dough, not the real thing. Should I spray the dough with water before putting the pot into the oven?
Emilie Raffa says
Hi there! I’m not sure I understand your comment? Please provide more info- happy to help.
Ellen says
Emilie- do you know if it’s okay to use sourdough starter in this recipe instead of store bought yeast? And if so, how much?
Thanks,
Ellen
Emilie Raffa says
I would use about 50 g. Add a bit more flour to the recipe though. There is water in the sourdough starter and it will make the dough stickier.
Kathy says
Hi, Shirley, I heat my pot in the oven for about 1/2 hour. Plop your dough in when you’re ready, be sure to cover it, and after about 30 minutes, take the pot out of the oven and lightly spritz the dough with water, 3 or 4 pumps. Cover it back up and pop it back into the oven. Check it in about 10 or 15 minutes to see if you’re liking the color, if not, give it a little more spritzing. It works well for me, I get a nice, crisp (but not so crisp it cuts your mouth) crust. I hope this helps!
Denise says
Hi. I am baking this in a Le Creuset Dutch oven. Do I need to coat the pan with anything? Also, I am curious to know why it is baked with seam side up. Thank you! PS: I love your photos!
Toni says
I don’t see the “other dishes” to use if I don’t have a Dutch oven. Help
Pablo says
Hi, I use a ceramic pot with a lid. It doesn’t really closes tight, so I put some foil paper between the lid and the pot to seal it. I’ve heard that you can use pyrex or even a flipped stainless steel bowl as a cover over a baking stone or tray. Good luck!
★★★★
Paul C says
Good morning! So excited to try this recipe!
I’ve seen in other parts of the website that you have moved to not heating the Dutch oven in the oven during preheat, as you’ve tested and not found a discernible difference…. does that apply here as well?
Thank you!!
Emilie Raffa says
Hi Paul! It does. But it’s up to you how you’d like to proceed. Jim’s recipe calls for the preheat, which is why I’ve included it here.
Paul C says
Thank you!!!
Paul C says
I’m sorry to bother you with another question on this but…
I just completed the overnight first rise after using bread flour and following all the instructions and measurements (grams) as provided. I went to fold and shape the dough and it was so wet and formless I couldn’t get it into a ball. Any idea what I may have done wrong? It grew at least 2x in volume overnight. Looked great and then glop
It’s on second rise now and we will see – going to power through 😀
Thank you again!
Emilie Raffa says
Hi there! It’s supposed to be a wet dough, which, if you’re not used to it might seem strange. Additionally, it’s possible that it might be slightly over proofed if it wasn’t easy to form (but it’s hard to say without seeing a picture). Hopefully it still came out ok. Bread is a learning experience!
Paul C says
I did it!!! The one I baked yesterday turned out ok… BUT, I made some dough last night and tried to be super thoughtful about ever step and today it turned out fantastic! Thank you for the encouragement. I will post a picture later and tag. You’re the best!!!
Ella says
Hi there! Please help, I’m having such trouble with what everyone else seems to think is a fool-proof recipe! It’s been almost 24 hours since I left my dough to do it’s initial rise, and it’s only risen from a level of about 550ml to 800ml (I left it in a plastic measuring jug). I made it late last night and left it overnight in the warmest room in the house (about 19c) and when not much had happened this morning I tried the trick of leaving it in the oven with the light on, adding bowls of boiling water and blasting the oven on for 30 seconds or so to warm it up (I’ve been doing this ALL day), but still not much movement, and definitely not a rise of 1.5-2 times its original size. I’m wondering whether I should just get on with shaping it and doing the second rise, or whether I should wait it out, but my worry with the latter is will I ruin it somehow if I leave it for another night and therefore circa 36 hours total? Thanks in advance!
Emilie Raffa says
Hi there! It’s either two things: your yeast isn’t fresh and/or the temperature is too cold (19c is chilly). You don’t have to leave it for another night to rise, you need to find a warmer spot (assuming your yeast is working properly). Some bakers keep the bowl of dough in the microwave (tuned off) with the light on which creates a warm environment.
Cori says
Hi – my dough doubled in size in about 5 hours, is it ok to use it in less than 14 hours or should I let it continue to rise anyway?
Thanks!!
Emilie Raffa says
Yes! Always watch the dough and not the clock. In the warmer summer months, you should always expect the dough to rise faster than “room temperature” which is typically 68-70 F.
Lynn says
Are there any special adjustments you would make when using fresh milled wheat? I use hard white and hard red wheat berries for my bread flour. So far I have tried your beginner sourdough with my hard white wheat berries and it turns out great.,I did use the extra water option on my last loaf and think I will keep doing that, the crust was formed a little better. I am really enjoying your recipes, thank you.
Emilie Raffa says
Hi there! You would most likely need to add more water as whole grain flours absorb more liquid than white flour.
Katie says
Please tell me this recipe is named after Trailer Park Boys…
Emilie Raffa says
Omg… I don’t even know what that is? Lol.
Mary says
I haven’t tried this recipe because I have a small Breville convection oven that will not hold a dutch oven. Or could I free form into a ball or place in 9X5 loaf pan? any suggestions on how long to cook this way?
Emilie Raffa says
Hi Mary, I wouldn’t do a free from ball in the small oven. The dough might not fit. Plus, for artisan style loaves, you still need a steaming element to achieve a nice rise and crust. Perhaps you might want to start with a sandwich loaf recipe instead and bake in the 9×5 inch pan? I haven’t tested this particular recipe in a 9×5 (dough might be too wet). Hope this helps!
Adrianne Gallo says
Can the recipe be doubled?
I’m asking because I’ve only fallen massively in love with this load. I’ve sent this recipe to a dozen of my friend and we all feel like bonafide bread bakers. It’s delicious and fool proof. I find myself making loaf and after loaf- giving my only Dutch oven a real run for its money. Thanks for the recipe and many good memories already created around the enjoyment of eating this bread.
★★★★★
Emilie Raffa says
Absolutely! I would make two separate bowls of this dough if you do not have a large enough container to rise the double batch at once.
Fiona says
Hi Hi,
I am being really dim but I don’t understand the measurements…..how much is 3 c of flour? And how much is ! 1/2 c of water? I work in grams or ounces, pints or mls!
I have made your bread (not sure how!) and it was such a success and can’t wait to make it again tomorrow!
Looking forward to hearing from you, many thanks XXX
Emilie Raffa says
Hi Fiona! Jim’s recipe was never published in grams. But I agree with you: it will be much more accurate to follow with weighed ingredients. I’ve updated the recipe with the approximate conversions.
Francesco says
https://www.theclevercarrot.com/wp-content/uploads/2013/02/IMG_63871.jpg
Hi,
Just wondering where you got that image of the dough in a glass bowl sitting on a timber bench? Stage 2 of the process. Looks very familiar. Do you know that chef?
★★★★★
Emilie Raffa says
Hi there! All the pictures you see here on the blog were taken by me. Thanks!
Carolyn Brown says
I am 66 years old and have never had any luck with yeast breads. Never.
So my dough bubbled and rose the first time, but the second, not so much. But I carried on. When I put it in the dutch oven it was gooey and sticky and didn’t have any form. Bottom line though, it turned out great and now I have confidence that I can be a bread maker.
I found the comments extremely helpful. I did use AP flour. I did use more than recommended because it was so sticky. And I did take it’s temperature.
Thanks for the recipe, and the comments everyone!
★★★★★
Emilie Raffa says
Thanks Carolyn! x
Jules says
If you don’t have instant yeast can you use active dry yeast?
Emilie Raffa says
Hi Jules! Yes: using either type of yeast is fine.
kathleen m peterson says
Could this bread be baked in loaf pans or make rolls with it.
Thanks
★★★★★
Emilie Raffa says
Hi there! I haven’t tested it, but I’m sure it could be done. One thing to note: the dough is on the sticky side, so be mindful (and have patience!) when shaping.
Janice says
Can I use sourdough and if yes how much?
Emilie Raffa says
Hi there! Sure, 50 g of 100% hydration starter will work.
Mr David Ross says
Hello. Thanks for such a simple, well thought out recipe….
Just wondering, how much is a Cup in Grams ?
:)
★★★★★
Emilie Raffa says
Hi there! Unfortunately, weight and volume measurements are not equivalent (only approximate). What ingredient were you referring to specifically?
Eileen says
Whoops, I totally missed the step about turning the oven down after you put the bread in. I baked it at 500 for about 25 minutes with the lid on, at which point it smelled VERY done. I checked the recipe, kicked myself and took it out. And you know what? It’s still fantastic.
★★★★★
Lisa says
Hi Emilie
We are newbies and Im trying to find the perfect dutch oven. Would you mind sharing which dutch oven you have pictured in this recipe? And is it ceramic or enameled? I will be buying a Lodge 2qt cast iron dutch oven but I also want a 5 or 6 qt dutch oven and I am really curious which dutch oven you use exactly. If you could share the Brand, size, type, color, EVERYTHING lol
Thanks so much!
Lisa
Emilie Raffa says
Hi Lisa! All of my Dutch ovens (I have a bunch) are enameled cast iron. The are from Le Creuset with the exception of a few from France (family heirlooms). See below for more info:
Round: 5 1/2 qt
Oval: 6 3/4 qt
Color: whatever you like- white gets really dirty.
Lisa says
Omg thank you for responding!
Waiting for my flour and yeast to be delivered today cant wait to start. Im using my plain Lodge cast iron dutch oven (just a 2qt) for my very first loaf. So excited. Im going to check out some enameled dutch ovens (wish I could afford the Le Creuset!) Thanks again!
★★★★★
Emilie Raffa says
You are very welcome, enjoy! x
Kathy says
Martha Stewart has affordable dutch ovens. Macy’s sells them and has sales on them quite often. I used my Martha Stewart dutch oven and my first-try bread turned out great!!
Gay says
I have 2 lodge. 5 and 61/2. I think. They work great for bread making. And for everything. I love them. So much cheaper.
Andrea says
Could gluten free flour be substituted? I plan to make this for the family, but have to make gluten free for me! Thanks!???
Emilie Raffa says
Hi Andrea! GF bread is very specific (it’s not an even swap). I haven’t tested a GF version of this, so I’m unable to advise. Apologies!
Andrea says
This bread looks fabulous! Reminds me of the bread my grandmother used to make! Definitely going to make this ?!
Emilie Raffa says
Wonderful! Enjoy :)
avery says
Hi! Do I need to score the bread? I noticed that there were no instructions to and the picture also makes it seem unscored, but I’m nervous my bread will rip!
Emilie Raffa says
Hi there! You do not need to score the bread in this particular recipe. When the dough goes into the pot, it’s placed seam side up, which will open and expand during baking to emulate a score.
Cindy says
Hi! Do you think I can could use a Q4 Staub Cocotte?
Emilie Raffa says
Hi Cindy! Yes: this will work.
Cindy says
Thank you so much! :) I used the ceramic part of my crock pot and that worked as well, but I would love to keep its roundness. :)
Emilie Raffa says
You’re welcome! Fantastic idea. Thanks for sharing :)
Anne laure Lunsford says
Hello Emily! Thank you for sharing this recipe in such details. I’m about to try my very first bread making and I’m very excited! I only have an oval Dutch oven. Should I try to make an oval loaf instead of a boule? Will the consistency change?
Emilie Raffa says
Hi there! You’re very welcome! An oval Dutch oven is fine. I would shape the dough into an oval to match. However, depending on how large the pot is, a round loaf might actually fit. Either way, the consistency will not change.
Anne laure Lunsford says
THANK YOU!!! Thank you thank you thank you! I’ve been wanting to try and make my own bread for years but never had/took the time. As a bread passionate (I’m French) I can say this is the perfect recipe for a successful, easy AND tasty (very important) bread!!
Emilie Raffa says
Hello! You are very welcome! I’m thrilled you like the recipe. Keep on baking :) x
PS: I’m French too- we need good bread!
Christine says
I have never made bread before, tried this recipe with my daughter and happy to report– it was super easy and delicious! I guess this is one good thing about being told to quarantine at home…trying new things! Thank you!
Emilie Raffa says
Hi Christine! This is so wonderful to hear! Thanks so much for your feedback :)
brinacyl says
Hello, I read all comments and you mentioned you’re working on whole-wheat recipe. May I ask for the recipe/link please? many thanks
Emilie Raffa says
Hi there! Here you go. Click here.