By Antifreesz on January 29, 2008
Photo by alpurcell
Photo by alpurcell
"This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I’ve never gotten with home bread baking before, the results are wonderful -believe it or not!"
Serving Size: 1 (741 g)
Servings Per Recipe: 1
"This has become a family favorite recipe! I have found that f the pan is not hot enough, the bread will stick. My oven seems to take longer to preheat than most so I add a few extra minutes. The other option is to use parchment paper. It also doubles well."
"I have made this bread several times now and have never been disappointed. This time I did 2 cups white and 1 cup whole wheat. It was awesome! It was completely devoured. I use a ceramic finished cast iron dutch oven and coat the loaf with cornmeal. Next time I think I'll branch out and try some olives and roast garlic."
"As an update to this review: We continue to make this awesome bread and now that I've bought a smaller dutch oven it's even more perfect. This is one awesome bread recipe. I followed it exactly and found the directions to be clear and easy to follow. Used all purpose flour and white cornmeal for dusting. I was really worried when I went to put it in the oven as it looked flat and I was afraid it wouldn't rise to anything. Boy was I wrong, I baked exactly as directed in my stone bread baker (don't know the right name for it), next time I might lower the uncovered temp a bit as others suggested as the tip was a little dark but it didn't hurt the taste. It rose to make a lovely round, crusty, bread with just the texture and crumb you want from a rustic bread. DH even claimed this as his new favorite - it'll be fun experimenting with this, think next time I might add some herbs or olives just for fun and maybe try with part wheat flour but it's perfect the way it is."
"This is an awesome no worry bread. I had a dinner party and they asked where I bought the bread!!! When I told them I made it, they were shocked!! This is so easy and delicious. I've made this bread three times now and no flaws!!"
"This recipe is soooo good. A thick very crusty outside and a light airy inside. I see some people did not use their Le Creuset to do this recipe. If your pan did not come with the stainless steel knob you can purchase this seperately, no you should not use the black knob to make this recipe. I saw someone had sticking in their new Le Creuset, Try letting the loaf cool down more before you remove it from the pan - that should take care of any sticking."
"I thought this was going to be a total disaster because the dough was so sticky I lost some of it to the bowl and towel. I guess I just didn't use enough flour on my hands and work surface. The outcome was, however, FANTASTIC! This produces a fabulous, chewy, crusty, rustic loaf of belly goodness. I used a cast iron dutch oven, and did an initial rise of about 20 hours. I served with a balsamic/olive oil dipping sauce, and butter too. It was just great both ways. Thanks for posting!"
"Excellent, excellent bread! By far the best crusty, rustic loaf I've ever made. I borrowed a 5-qt. cast iron dutch oven to try out this recipe, and bought one of my own just to make this bread (which I will do again and again!). As mentioned by another reviewer, don't use Le Creuset as the temperature is too high and will melt the handle."
"What a great recipe........the bread turns out just like the boutique, artisian loaves that cost a bundle. I followed the instuctions given here exactly, but would like to try adding Kalamata olives and/or rosemary next time, or even sun-dried tomatoes. I served this with olive oil for dipping, it was a hit!"
"I've been playing with this recipe for a few weeks. The original Mark Bittman NY Times recipe has slightly different directions: you must rise 12-18 hours, then at least 2 hours on second rise--Bake 500 for 30 minutes and then uncovered at 450 for 10-15 minutes. I've had great result with the original recipe. Everyone should try this. One thing to be aware of ... some people have reported melting the handle on their expensive LeCreuset dutch oven. I bought a cheap dutch oven to do this bread in and I will save my good pan for lower temps."
"My favorite homemade bread. Delicious flavor and texture. My biggest problem is that it's eaten almost as soon as it's out of the oven - I can't make it fast enough for my family."
"Fantastic bread form a recipe that is so incredibly easy. I let it sit for 24 hours and then rise again for 2 more hours. Baked it in a Pyrex casserole. It came out chewy and sturdy. Loved it! Can't wait to try it as toast and use it for sandwiches. Thanks for posting."
"This is the best bread recipe EVER!!! It is our "go to" for great bread. I never stray from the original recipe & it's perfect every time! I was skeptical at first because of the time it takes to prep, but it was soooo worth it! And it so simple! Will make this for years to come, beats any store bought bread!"
"I followed the direction exactly and the bread turned out golden brown and chewy with a nice crunchy crust. The flavor is awesome. However, it stuck to my brand new Le Creuset pan. I had to ply it out from the pan which caused me to lose the bottom crust :( Did I do something wrong? Should I have greased the pan? Could someone assist because I would like to make this recipe again."
"Everyone thought this was fantastic. Cutting it, however, was not so fantastic. Maybe I need a sharper bread knife? Regardless, I'll be making this many time over. I let it rest for 21 hours the first rise and used cornmeal."
"My daughters told me about this bread. I have made it and shared with many of my friends. They all love it so much that whenever we have a meal together I always make a new variation to share. .....cheese, garlic, olives, etc. This week I was scheduled to have a lunch at my house with a group of friends. Problem was, I broke my right wrist last week. I didn't want to disappoint so I made the bread using only my left hand..no problem! I just had to time things so that someone could lift the hot pot out of the oven for me. So, just imagine the smell of fresh bread just as everyone was arriving!"
"I would like to give this recipe a 5,but I don't think that it is a perfect 5. The total wait time, the sticky and messy clean up, and the overall experience is not what I would describe as easy, but possibly with time and experience it will become easier. I think a video would be helpful because I needed a visual as to what each step looks like. Especially the step calling for flouring 'generously'; I guess I was a bit too generous. I had to remove flour from the top, sides, and bottom of the loaf. Otherwise, it still came out great which is why it deserves a 4. I let mine sit out for about 12 hours initially and then another hour prior to baking it. Definitely a keeper. Thanks for the recipe!"
"Just as easy and delicious as you said! Thanks to the reviewer who likely saved my Le Creuset dutch oven too...I covered it in two layers of foil and omitted the lid to save the knob."
"Cooked like a dream, absolutely fantastic bread.<br/><br/>Tried a few recipes on here, noticeable difference in the dough, it was so... water-balloon like, so fun to play with. lol"