The crunchiest-crackliest-chewiest-lightest-EASIEST bread you’ll ever bake.

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King Arthur Flour.

Water.

SAF yeast.

Salt.

That’s all it takes to make the crackly-crusted, chewy, light-textured, DELICIOUS bread pictured above.

Just stir up a bucket of dough, and stick it in the fridge. That’s right, stir; no need to knead.

Want some bread? Grab a handful of chilled dough, plop it onto a piece of parchment. Let it rise. Bake it to golden perfection.

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You can do this.

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And this.

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And this.

All with this easy recipe for No-Knead Crusty White Bread.

Which we print here courtesy of Jeff Hertzberg and Zoë François, authors of the runaway best-seller Artisan Bread in Five Minutes a Day.

Let’s get stirring!

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Combine the following in a large mixing bowl, or food-safe plastic bucket (at least 6 quarts):

3 cups lukewarm water
32 ounces (6 1/2 to 7 1/2 cups) King Arthur Unbleached All-Purpose Flour
1 tablespoon salt
1 1/2 tablespoons instant yeast

Wait a minute – exactly how much flour do I use, 6 1/2 cups or 7 1/2 cups?

You want to use 32 ounces, so if you have a scale – or a 2-pound bag of King Arthur Unbleached All-Purpose Flour – you’re golden.

If you don’t  have a scale, the amount your use depends on how you measure flour. If you measure it the way we do here at King Arthur – the method all of our recipes are written for – you’ll use 7 1/2 cups.

If you measure via the “dip and sweep” method – that is, you dip your cup into the flour canister, tapping the cup to kinda tamp it down, then sweeping off the excess – use 6 1/2 cups.

Why? Because flour you dip out of the canister can weigh about 25% more than flour you measure by the King Arthur “sprinkle and sweep” method. So by volume, you use less of it to achieve the target weight of 32 ounces.

Note to eagle-eyed scale-users: Assuming a weight of 4 1/4 ounces per cup of King Arthur Unbleached All-Purpose Flour, 7 1/2 cups will weigh 31 5/8 ounces. If you’re using a 2-lb. bag of flour – CLOSE ENOUGH!

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Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

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If you don’t have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.

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See how the dough comes together, and starts to follow the dough whisk around the bucket?

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Next, you’re going to let the dough rise. If you’ve made the dough in a plastic bucket, you’re all set – just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here.

If you’ve made the dough in a bowl that’s not at least 6-quart capacity, transfer it to a large bowl; it’s going to rise a lot. There’s no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it’s time to bake bread.

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Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours.

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It’ll rise quite vigorously.

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Refrigerate the dough for at least 2 hours, or for up to about 7 days. (If you’re pressed for time, you can skip the initial room-temperature rise, and stick it right into the fridge).

Over the course of the first day or so in the fridge, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do. The longer you keep the dough chilled, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough.

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When you’re ready to bake, take the dough out of the refrigerator.

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Sprinkle the top of the dough with flour; this will make it easier to grab a hunk.

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Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It’ll be about the size of a softball, or a large grapefruit.

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Will you look at that gluten?! Gluten, a combination of liquid-activated proteins in flour, is the stretchy matrix that makes it possible for yeast bread to rise.

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Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don’t fuss around trying to make it perfect; just do the best you can.

Place the dough on a piece of parchment (if you’re going to bake on a hot pizza stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

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You don’t have to make a ball. Make a longer, baguette-type loaf, if you like.

Let the dough rise for about 45 to 60 minutes. It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand.

Preheat your oven (and pizza stone, if you’re using one) to 450°F while the dough rests. Place a shallow pan on the lowest oven rack, with another rack right above it. Have 1 cup of hot water ready to go.

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When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2” deep.

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The bread may deflate a bit. That’s OK…

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…it’ll pick right up in the hot oven.

Place the bread directly on the pizza stone (complete with parchment)…

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…or place the pan on the rack above the lower rack.

No baking stone? No worries. While a stone does give a slightly chewier bottom crust, a baking sheet gives just as much pop.

Carefully pour the 1 cup hot water into the shallow pan on the lowest oven rack. It’ll bubble and steam; close the oven door quickly.

So what’s with the steam? It settles on the bread’s crust, making it soft and flexible enough to rise as high as possible during those first few crucial minutes of baking.

Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown. Remove it from the oven, and place it on a rack to cool.

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This loaf is pretty, but I’d call it a bit under-baked; it should really be darker, to ensure the interior is the optimum consistency.

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OK, experiment time. I was looking for larger, more irregular holes in the bread, and thought, maybe a wetter (slacker) dough?

Loaf on the left, 24 ounces water. Loaf on the right, 26 ounces water. The slacker dough was MUCH more difficult to work with, and didn’t yield appreciably bigger/more irregular holes. I’d say stick with the 24 ounces water.

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Here’s dough shaped in a flattened oval – a ciabatta. Don’t be afraid to try different shapes.

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Perfect!

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Here’s bread made from dough that had been in the fridge for 9 days. WHOOPS! Would it still work?

You betcha! This dough made a great loaf – perhaps my best yet. It was unbelievably chewy/crusty, and full of those big, irregular holes I’d been seeking earlier.

When it was fully baked, I left it there on the stone, turned off the oven, and cracked the door open a few inches with a folded potholder. Cooling it in the oven made its crust wonderfully crunchy/crackly.

Well, here we are at the bottom line. And what do we all conclude, bakers?

Even if this is your very first encounter with yeast, you can make wonderful, artisan-style bread.

All it takes is this:

King Arthur Flour.

Water.

SAF yeast.

Salt.

And your new favorite recipe: No-Knead Crusty White Bread.

Read, rate, and review (please!) No-Knead Crusty White Bread.

For great no-knead recipes using whole grains and healthy ingredients, check out Jeff Hertzberg and Zoë François’ Healthy Bread in Five Minutes a Day.

And, if you’re someone who likes to “bake metric” – Jeff and Zoë’s original best-seller, Artisan Bread in Five Minutes a Day, is now available in a British version, featuring metric measurements. Look for it at Amazon.co.uk.

P.S. We’ve also discovered this recipe is a great base for our artisan bread flavors. Check it out:

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It’s easy. Pull off a piece of dough (about 14 to 15 ounces) and, before shaping, knead about 1/3 cup of one of our four artisan bread flavors into the dough (l to r): 12-grain, pumpernickel, herb and garlic, or olive. Tasty – and easy!

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. Judy

    Looks terrific! I don’t have a pizza stone, but I do have one of your domed Le Cloche ovens. Could you please tell us how to modify the recipe to use it? Thanks!!

    Judy, try using just the base of the cloche as a stone. Or add the lid, and bake a bit longer. Same temperature. Should work just fine. PJH

    Reply
  2. Melleah

    This recipe looks really good and easy. I love how you can make different loaf shapes with it. Could you make it with whole wheat flour? It would be worth a try. Just increase your water by about 2 -3 tablespoons. Let us know how it comes out! Mary @ KAF

    Reply
  3. Cynthia

    I’ve been making these breads since the book first came out and there have been times when the dough has been left in the fridge for an unconscionable amount of time (3 weeks +/-) and it STILL comes out delicious! It’s really good shortly after the initial overnight rise, but it’s very forgiving if you leave it for a while!

    Cynthia, I thought 9 days was stretching it – thanks for that information, now I’ll feel free to let it sit awhile longer. PJH

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  4. Dan

    this was the recipe that first got me interested in bread baking a few years ago. I still use it as a basic everyday bread, but have since learned more traditional methods. Now I kind of prefer working with drier, less sticky dough, but this formula is almost failsafe.

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  5. Beth

    Awesome recipe. It’s almost exactly the same as “Artisan Breads in Five Minutes a Day”, and I was so excited to see you measure the flour in ounces, because I always use King Arthur flour for it, and the measurements were a little uncertain in the book, at least to me. Since I have a very picky five year old who doesn’t appreciate a good crackling crust (oh, the humanity!) I often also use this basic dough to roll out flatbreads or pitas… they only take about 5-6 minutes to bake on the hot stone, and you don’t need to add the steam. Make it slightly bigger, and you’ve got pizza dough! Because I can never leave well enough alone, I usually add some percentage of whole wheat flour or wheat germ, and as long as it’s not too much (no more than 2 cups substitution, I’d say), the bread doesn’t suffer in taste or texture!

    Beth, the recipe on the site credit Jeff and Zoe for the basis for this recipe; I’ve simply changed the amount of flour a bit.. Their new “5 Minutes” book is all about whole grains and healthy breads – I’m trying my first recipe from it tomorrow, olive spelt bread. Can’t wait! PJH

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  6. Jamie

    I need to call the baker’s hotline for help – I’ve tried a few loaves of bread lately and they have been rising beautifully up until I put them on the sheet pan to do the final pre-bake rise and they spread out more than rise. I’ve made several ciabatta style breads lately when I’ve intended to have taller loaves. Could it be that I used a silicone mat under the loaves instead of parchment or the plain pan? I’m so inspired and would like to be able to bake good bread without the bread machine, too!

    Jamie, sounds like either your bread is rising a bit too long throughout the whole process (the gluten eventually weakens); or it’s just a bit too soft/slack. Try using ab it more flour, and not letting it rise quite as long for the first rise, OK? And do call the hotline – they can definitely talk you through it. Good luck – PJH

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  7. Julien

    This makes a dought of about 80% ratio water/flour (by weight 26oz/32oz). I am usually doing a ratio of 70-75% and it is really sticky and does not seem to have enough consistancy to rise vertically (it looks like your wetter/slacker version).

    I don’t know I must be doing something wrong. When you are forming the ball/torpedo do you add much flour? How do you get it to keep its shape while rising out and then in the oven?

    Not wrong, Julien – just different. I prefer to think there’s no “right” and “wrong” in bread-baking. First, the dough is cold so it’s naturally less sticky. Second, it’s been resting for at least hours, more often days, and it’s gotten less slack and the gluten has continued to develop, giving it more body. Third, I dump the sticky dough onto a fairly heavily floured board, and it does pick up some flour. I thnk the main difference though, is that rest in the fridge. Going in, it’s so slack you really wouldn’t want to work with it. After a day or so, it’s firmed up pretty nicely – still slack, but workable. Give the fridge method a try, I think you’ll like it – PJH

    Reply
  8. linda

    this looks super easy & since this will be my second time with yeast i am going for it!
    received my kaf catalogue today & the usa pans are listed…happy holidays to me…

    Happy holidays to us all, Linda – enjoy! PJH

    Reply
  9. Helen in CA

    You should give credit to ARTISAN BREAD IN 5 MINUTES or the authors (Jeff Hertzberg & Zoe Francois) for this.

    I do give them credit, Helen – click through to the recipe. I’m in touch with Jeff often – in fact, just emailed with him this afternoon about his new book, which looks fabulous. I’ll be making my first recipe from it tomorrow. PJH

    Reply
  10. Helen in CA

    Whole wheat? Sure…..just look in Jeff Hertzberg & Zoe Francois’s book HEALTHY BREAD IN 5 MINUTES. Or their website http://www.artisanbreadinfive.com.

    Look for the Master Recipe. They’ve worked it all out. After all, they’re the one’s who came up w/ this technique. Hint: there are a couple of special tricks for wwflour.

    Sorry to sound snarky. It’s just the whole credit where credit’s due thing.

    Helen, check out the recipe. I always assume folks will click through to the recipe, which is where you get the weights. Sorry I rubbed you the wrong way here – but as I said, Jeff and I have a very happy, collegial relationship, and I’d never “steal” anything from him, honest – I told him this afternoon to look for this blog, so I’m not hiding anything, honest! PJH

    Reply
    1. Max Myers

      Helen in CA, yes, you are being snarky and it’s completely undeserved. Had you bothered to absorb that which you were reading, you would have seen the credit that PJ gave them. A little less anger and a lot more baking goes a long way to a happy heart and mind.

      And in other news, I just made 2 loaves and they came out perfect. Can’t thank you enough for reposting this amazing recipe.

  11. kate

    OOOH you have no idea how excited i am to try this! the best part is i can put it all together now and bake it this weekend :)

    question – would the extra 2-3 tbsp of water also apply if using the white wheat flour?

    No need for the extra water, Kate – But if you’re using 100% whole wheat, all bets are off – this recipe is written for AP flour. Stay tuned on a report about Jeff & Zoe’s newest book, “Healthy Bread in 5 Minutes a Day.” Book is for sale at Amazon now – take a look. PJH

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  12. Charlene S.

    Actually, the “No-Knead Bread” frenzy–the modern one at least, began with Jim Lahey at the Sullivan Bakery in NYC, with help from Mark Bittman and the NYTimes—and, if you go back far enough in history, we’d have to credit the earliest bakers, who used this very method and a fire to bake their breads. All this interest is great for getting everyone to make bread–the easier and more accessible, the better! (and I am a college educator who teaches citations, so I have a vested interested in giving credit where credit is due—but not needed when it the information is common knowledge and long-standing!)

    Thanks, Charlene. And before Jim, as you say, were the legions of ’50s housewives making cottage cheese/dill batter bread. As you say, very slack yeast doughs strecth back to the times of emmer and einkorn… PJH

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  13. Allie

    I just love that book… I have tried a bunch of the recipes and they all turn out great. The best part was that I can use the recipes and just make teeny tiny breads just for me.

    I want to say, though that you really do need the HUGE container for the dough to rise in. I know this from experience and trust me, it was not easy to clean up the next morning. :)

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  14. Jo L

    I just made up a bucket of this dough from the recipe in the Artisan Bread in 5 min book. I didn’t want to sprinkle and sweep six and a half cups, so I weighed the first cup and then multiplied – my cup was 5 oz, so I used 32.5 oz total – glad to see I wasn’t far off.

    In the book, it is mentioned that KAF’s All-Purpose Flour has a high protein content in the range of most flours labelled bread flour. Do you think this affects the bread much? Does KAF sell an alternative closer to ‘regular’ AP flour?

    Jo, our AP flour is 11.7%, bread flour 12.7%. Our Perfect Pastry Blend (a.k.a. Mellow Pastry Blend) is 10.3%, which puts it right in line with the range for Gold Medal and Pillsbury AP flours. PJH

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  15. Sue

    I’m going to make sure that my college aged son has this link. I know he has the previous post you did bookmarked. http://www.kingarthurflour.com/blog/2009/06/15/yeast-101-a-required-course-for-new-grads/He's made many successful loaves based on that entry. That entry was also a plug for Jeff and Zoe’s first book, so obviously you’re giving credit where credit is due. And as Charlene pointed out this technique is as old as stone hearth baking. Thanks for another great entry. Like I said my son will definitely benefit from this.

    Great, Sue – bake it forward! I’m loving that the next generation can take and run with this “new” method, which is actually old as old can be – but brought to light again by Jim Lahey and Mark Bittman and Jeff Hertzberg and Zoe Francois and everyone who makes their own tweaks to the basic flour-water-salt-yeast formula. Thanks for connecting, as always – PJH

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  16. Evelin

    With regards to the cloche … I’d definitely recommend you give it a try. I cook a no-knead bread in a Dutch Oven … and it has the best crust, no messy water necessary in the oven, either.

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  17. Jen @ My Kitchen Addiction

    Wow – loved all of the tips and info about baking bread. My mom is an expert bread baker, but I have never quite gotten a good feel for it. I will definitely give this a try… It looks like bread that even I can make!

    Jen, YOU CAN DO THIS. Totally. And soon you’ll be rivaling your mom! Have fun – PJH

    Reply
  18. AJ

    None of my son’s bread books are handy, but does the dough bucket/
    container need to be covered while it’s in the refrigerator?

    Yes, AJ, cover it – keeps the dough from developing a thick crust. Refrigerators are actually a very dry environment, did you know that? PJH

    Reply
  19. LaGringa

    I’ve been using Cook’s Illustrated’s version (uses beer, vinegar) and love it. I like the idea/option of keeping it in the fridge-inevitably I forget to make it the night before the day I need to use it!

    I have trouble with the bottom of the loaves getting too crisp and hard. Maybe your method will work-I’ll try it!

    Thanks.

    Reply
  20. Tom

    I’ve been playing around with minimally kneaded, refrigerator retarded, high hydration dough for quite a while now. I’ve baked them in dutch ovens, on a baking stone, and on a sheet pan. I’ve added cheese cubes (asiago is great), and sprinkled with seeds. This is a great concept and appears to be nearly foolproof.

    This recipe is quite a bit dryer than my current favorite – I bet it’s MUCH easier to work with. I’m off to the kitchen to mix up a batch tonight! -Tom

    Tom, you’re ahead of me – I’m mixing up my spelt/olive dough this morning. Let us know how your new hydration works out. P.S. Still glowing? :) PJH

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  21. Marcia

    My Mother made a recipe similar to this in the 50s and 60s. I will try keeping this in the refrig a week or so. I have been playing around with my sour dough starter to make a half whole wheat bread. Made chocolate cranberry sour dough recently; added walnuts to the second loaf.

    I will try this with part whole wheat. I wonder how it would as rolls or buns?

    Marcia, it works fine as rolls – it seems to work fine any shape you like! Just remember it’s a “lean” dough (no fat), so it won’t make a soft roll or sandwich loaf; much more suited to crisp/crunchy/chewy type loaves. Enjoy – PJH

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  22. Jeri

    Question for all you Dutch Oven users–I’ve just started playing around with that idea. I’ve read different versions of it–with a pre-heated DO, and without. Which do you prefer? The pre-heated makes the most sense to me!

    Jeri, preheated works well IF you’re sure your Dutch oven can take being heated to a high temperature with nothing in it. Cast iron – no problem. Stoneware? Check the manufacturer’s instructions. Some stoneware’s OK; some, danger of breakage. The other tricky issue is turning that risen bread into the hot pan – you need to be very careful; for safety reasons, of course, but also that the loaf doesn’t stick to whatever it’s been rising in/on, and is able to settle happily into the hot pan. All in all – it’s worth trying if you know you Dutch oven can take the heat. Good luck – PJH

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  23. Trisha

    I have enjoyed Jeff and Zoe’s first book and recently sent it to my daughter in California. I look forward to mixing up some bread on the weekends so I can relax after work with a slice of great bread from the oven! What a great recipe for the holiday season.

    Reply
  24. Karen

    I have been making ABin5 for a while now and sometimes the dough came out too wet and sometimes too dry. What I did figure out is that I was measuring the flour differently from the book’s directions. I’m so used to measuring by scooping a measuring cup and then pouring that flour into another measuring cup but their directions state to just scoop the flour into a cup. The latter method provides more flour than my method (mine provides a fluffier fill if that makes sense). Since I realized this difference, my bread comes out perfect…

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  25. Lish

    Can’t wait to make this. I love the rye that was in your catalog a while ago that you can let sit for a week. My family loves crusty chewy rolls, and now I can make just enough for a meal at a time. I really have to invest in the artisan bread in 5 minutes books, since you are all raving about them. I have had great luck with all kinds of batter breads and no knead breads from KAF, website, cookbooks and Baking Sheet. I made bread mixes from Kneadlessly Simple for Christmas gifts with loaf pans. I made a chocolate one yesterday from KS and it is yummy! And I can always fit the no knead recipes into a busy schedule because they are so forgiving. Love it!

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  26. Erin in PA

    This recipe is GREAT! Thanks for the pictures of the variations in the bread. I have been baking this recipe (along with the other ABin5 and HBin5 too!) since the book first came out – it definitely is impressive with the crunch and the chewiness! I just made the 100% Whole Wheat Sandwich dough from the new book in my KA Pain de Mie pan – FANTASTIC!!!

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  27. Emilie

    Hi PJ. Just last night I put 2 lbs. of KAF AP in my bread bucket and was planning on adding the remaining ABIF ingredients this morning. So it’s perfect timing to try your version! I’m just curious about the amount of water and salt. That’s obviously where you varied it, as theirs calls for 1.5 T kosher salt (and I assume you mean 1 T. table), and Jeff and Zoe specifically mention increasing the water from 3 cups to 3.25 if using KAF’s high protein AP flour. So can you share what those slight variations cause in terms of the finished product compared to the original recipe? Thanks!

    Most all purpose flour has a gluten level of 10%, our King Arthur AP Flour has a gluten level of 11.7% , hence the increase in liquid for the higher gluten or protein level. Our testing found the 1 T. (tablespoon) of salt gave the flavor we were looking for in this recipe. Irene @ KAF

    Emilie, Jeff and Zoe measure their flour differently than we do here; theirs weighs more per cup. I’ve worked the recipe out to take into account flour weighing 4 1/4 ounces per cup; and the amount of water for 32 ounces of flour – at this time of the year – is perfect. (You’d use less water in the summer, when the atmosphere is more humid). Since I’ve never made the recipe using flour other than KA, I can’t really comment on the difference between the KA version and a version using a lower-protein flour. All I can say is, the recipe here works with the ingredients/amounts as listed – as Irene commented above. Yours in good bread (however you arrive at it!) – PJH

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  28. Joni M

    I have a friend who took some cooking classes in France–her bread class instructor told the class to just throw two or three ice cubes to the bottom or floor of her oven for the moisture and steam for crusty breads–been doing that now for years and it works great. I’m such a klutz I’d probably spill the water or get burned trying to pour it into the pan…Ice cubes do the trick and are real quick and easy so you can get the door closed real fast!

    Joni, some oven manufacturers don’t recommend the ice cubes thing – they say it may warp the oven’s floor. That’s why I don’t advise it here, but everyone’s certainly welcome to try in their own oven – glad it’s worked for you. You can also throw ice cubes into a cast iron pot or frying pan that you’ve had heating in the oven. – PJH

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    1. Nancy Griffin

      My chef grandson put a stone on the bottom of my oven a few years ago – it’s a square intended for making patios outdoors, but it works. And it’s so heavy I don’t want to try dragging it out. Seems to do something for diffusing the heat and the ice cube method would work perfectly on it. Wish I had read this blog before I made two loaves last night. That batch of dough had been in the fridge at least two weeks. I’ve had it in there for three and it’s worked beautifully. I LOVE this recipe. Works for my impulsive side, and because so often it’s hard to devote the day to all the regular bread-making steps. I’m hooked on this recipe for life. PJ Hamel – saw the KAF truck at the Lobster Festival. Asked for you – you weren’t there – and was told I was not the first to ask for you! You’re a legend in mid-coast Maine. You must come visit!

  29. Birgit D

    I cannot stress enough the word *careful* for pouring the water into the pan. I was less than careful and ended up making a $300 loaf of bread (the cost to replace my oven glass, which promptly cracked into a bunch of pieces when I spilled water onto it — cool water and hot glass are a bad combination). I’ve actually stopped putting the water in, and the bread still bakes up fine, just with a bit less crunch.

    I have your Artisan Bread Baking Crock — could you give me instructions on how to bake this bread using it?

    If you check out the recipe here it will tell how to use the crock. Again, be careful when adding the bread to the dutch oven and pushing it back into the oven. Irene @ KAF

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  30. Jen

    Could you use this dough to make pizza?

    Sure! No need to use steam in the oven. You might also want to check our blog on sourdough pizza for tips and ideas! Irene @ KAF

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  31. Ward S.

    Hi all! Just wanted to let you know I’ve made this recipe before and frozen it for up to 6-months. It still works fine but doesn’t have the crisp flavor you get when baking it within a week or so. You can’t beat the convenience and simplicity of this method, which produces a very good tasting bread with a great chew.

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  32. AJ

    A thought…I like the ice cube hint. Why not throw ice cubes in the lower
    pan rather than the oven floor? Ice cubes would be waaaay easier for
    me to use!

    Reply
  33. Noelle Wharton

    What about using your bread flour instead of the unbleached all purpose?

    Use some bread flour (like 1/4 the amount) and see what your results are…then decide if adding more will still meet your needs next time you bake. Irene @ KAF

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  34. Adele Sierega

    I’ve had wonderful success with all your recipes, from your Bread Bowls to your No-Knead Harvest Bread. I’m getting ready to try “No-Knead Crusty White Bread,” but just realized I am out of parchment paper. Would it work if I used a silpat mat or shall I just stick with a baking sheet?

    Also, is there any danger in the dough drying out while rising if it’s not covered well with flour?

    It’s disturbing to me to read criticisms of your work, i.e., not giving credit to others. You are much appreciated for your unselfishness in sharing recipes, tips and all kinds of advice. Many thanks to all of you for all your help and kindness.
    Hi Adele,
    You can certainly use the Silpat mat under the bread, it will help with the sticky-ish dough. The coating of flour is light, like sifting sugar on a cookie. You just want to provide a light layer of protection from drying out. Thanks again for your kind comments, we aim to please! ~ MaryJane

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  35. Rick

    I have a question about the SAF instant yeast. Is this the yeast that you have to let sit in the water and froth first, or is it really the instant yeast that’s ready to go?

    Instant yeast is good to go….no proofing required. Mix it right in with the dry ingredients. Irene @ KAF

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  36. Rose

    Can I use Active Dry Yeast instead of instant? If so, how much?

    Sure, Rose. Use the same amount; dissolve it in the water first. PJH

    Reply
  37. Kari Pokorny

    I need to make a bread that is at least 50% non-wheat…what kinds of flours can I just to achieve that? I’m dying to hear how the spelt came out!!!

    Spelt isn’t non-wheat, Kari – if you’re talking celiac or gluten issues. Spelt is a type of wheat whose gluten does seem easier to digest, but it’s still wheat. Non-wheat flours that bakers use include rice, tapioca starch, and potato starch. However, you can’t just substitute them for wheat flour willy-nilly. best to follow a specific recipe. There are lots of good gluten-free baking books out there; we offer Gluten-Free Baking Classics online here. And we’ll also be offering our own delicious King Arthur gluten-free mixes beginning this winter sometime. Good luck – PJH

    Reply
  38. Daria

    Thanks for all of the no-knead recipes. A freak custard cup accident has taken my Kitchen Aid Pro 6 out of commission for a month or so, so I’m glad to have some “stir and go” recipes.

    (The mixer is no longer under warranty, but the KA repair people are very nice, and I expect that they’ll do good work for far less than the price of a new mixer. Note: if adding stuff to the mixer via a hard secondary implement, turn off the beater, no matter how quick and easy that stuff seems like it will be to add.)
    OMG Daria, “a freak custard cup accident” struck my funny bone and had me in giggles! It reminded me of my “freak toast incident” Thanks for the smiles today! ~ MaryJane

    Reply
  39. Carolyn

    Your timing is impeccable. Received the Artisan Bread in 5 minutes book just two days ago and have been reading/studying it. (Just made a loaf of bread a couple of days ago plus the fridge is rather full at the moment. No room for a big bucket of dough.) But I was looking at the 6 qt. dough rising bucket just this morning and figuring to maybe start some dough to have ready in a couple more days. I live alone (the cat doesn’t like bread) so a loaf lasts most of a week. It’ll be great to have all your pics when it’s time to shape and bake. I got a second copy of the book to give my niece. Hope she or one of her kids will try this. I’ll put in a note referencing this blog.

    Carolyn

    P.S. I buy my cookbooks from ‘Jessica’s Biscuit’, a division of the New England Book Fair in Newtonville, MA. Great prices and I think they have every cookbook in print. Amazing selection.

    C.

    Reply
  40. Susan W

    What a win, win! Nothing could be better than the combination of KA Flour and Artisan Bread in Five Minutes. I have been using KA for years and the Bread in Five Minutes since I found the book months ago. PJ and this recipe show you how you can have great “fancy Artisan” breads so easily anytime you want it. I have done this bread, a fried bread, an olive rosemary bread, a topped by the works bread, several variations more. They are all very good and so easy. This is a great fit for a busy work week schedule and a family who wants every meal special.

    You can freeze the dough. Mornings, I raid the freezer for soup and bread dough, thaw in the fridge and come home to an easy finish up of soup and bread for super. I forgot the dough once for three weeks and got a gorgeous sourdough bread.

    The only real limit here is your creativity, KA flour gives you great results. I hope you’ll try this recipe, it is a nice to have in your fridge.

    Thanks for sharing your success with all of us, Susan – sounds like dinners are mighty tasty at your house! PJH

    Reply
  41. Beth @ 990 Square

    I love no knead bread! But I clicked over here hoping for a recipe I could use in my new Zo (which is on it’s way to me from KAF). Do you all have an index of recipes that are bread machine friendly?

    Beth, all yeast breads are bread machine friendly, if you simply use the bread machine to knead the dough. Take a look at our Yeast Breads category in the recipe archive; scroll down, and you’ll find categories for both breads baked in the machine, and breads baked out of the machine, written specifically for bread machines. PJH

    Reply
  42. Hal K.

    Looks like a great chance to take a break from being kneady. Would it work as well if I were to use your white wheat flour? Would it be better if I’d add a few tablespoons of gluten?

    Thanks for the guidance.

    Don’t know, Hal; haven’t tried it. It would certainly be different – not as high-rising, different flavor. Give it a whirl, let us know how it goes. I think you’d want to add about 3 tablespoons more water, if you’re using 100% white wheat… PJH

    Reply
  43. Lorna Liebe

    what is your opinion on baking bread in a conventional oven VS convection? If you prefer convection, do you have to adjust the temperature and the time is takes to bake?

    Sorry, Lorna, I’ve never used a convection oven. I hear they bake more quickly, and something like “bake for 20% less time” sticks in my mind… Readers, does anyone have any advice for Lorna? PJH

    Reply
  44. Steven

    I enjoyed the idea of “Artisan Breads in Five Minutes” but the method resulted in having a great deal of dough in my fridge, which didn’t really work for my small family of two. Also, I found that if I made a “normal” size loaf the results would often be somewhat gummy. And the smallish loaves that book produces were just not enough to last the workweek or to serve at a dinner party.

    I have had better luck with Nancy Baggett’s “Kneadlessly Simple” book, in which you mix up a batch (for one and sometimes two loaves) and just leave it in a bowl on the counter for 12-18 hours and then bake it off (or you can refrigerate it after mixing too). Her method produces generous-size loaves with no gumminess or heaviness. Her book also offers an amazing variety of breads, from artisan (including “dutch oven” breads) to old-fashioned white loaves to dessert breads. A great addition is a section in which Baggett offers tips on converting any favorite bread recipe into one using her method. By the way, Lahey didn’t invent the no-knead method, it’s been around forever; he just revived the method and made it popular again.

    Reply
  45. Sharon

    Using a cast-iron Dutch oven that’s preheated works wonderfully, and you can put your shaped dough on a square of parchment paper to make it easy to transfer. Once the dough is set, peel off the parchment and finish baking the bread. (It’s fine to leave the parchment the whole time, but it may get very crispy and break into small pieces when you remove the finished loaf.)

    Reply
  46. Tony P

    I’ve been making bread like this for a while now. While I agree that the book “Artisan Bread in Five Minutes a Day” is the basis for my current method, I wouldn’t agree they came up with this idea. I’ve seen similar ideas before in other books. (Wet dough in the refrigerator overnight…)

    Don’t get me wrong, I love the book, and am glad to see the recipe here with weights.

    The only problem with this bread is that it’s so darn good my wife has told me to stop making it as she’s eating too many carbs… DOH! I have a batch going right now that has some of the KA Harvest Grains mix thrown in. Should get some baked tomorrow morning. (Sorry dear… :))

    Tony, I feel your pain… and your wife’s, too! I love carbs… too bad they’re not no-calorie. But surely you have friends and neighbors who’d appreciate some of your bread largesse? :) PJH

    Reply
  47. Julie

    Great blog! I’ve been using America’s Test Kitchen version of no-knead bread and their version uses only 1/4 tsp instant yeast for each 15 ounces of A/P flour. This recipe uses 1 1/2 Tbsp yeast for 32 ounces of flour. What’s your take on such a large variance in the amounts of yeast?

    My version rises perfectly but I bake mine the next day. I’d really like to make a bigger batch now and take some as I need it. Great idea!

    Julie, yeast is so easy to work with – you can use more, less, it ends up doing its thing one way or another. I’d guess Cook’s recipe has you letting the dough rise longer than 2 hours before using? This recipe, you can actually bake bread 2 hours after making the dough. That might be what the difference is. PJH

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  48. Jen

    maybe a silly question – but I am a novice yeast bread maker….would it be ok to halve the recipe? Is there a reason this makes so much? For me it would be difficult to find a large enough container to hold all that dough!

    Sure, Jen, not a problem. Halve, or cut in thirds, though I wouldn’t cut down more than that. Yeast baking is very friendly! PJH

    Reply
  49. Annie

    Regarding using a dutch oven for baking this bread: I’ve been making my ABin5 this way for over a year. I give the dough its pre-baking rest on parchment paper, then use the parchment paper to lift the dough and place it into my preheated duch oven. Then I use the parchment to lift the loaf out of the dutch oven when it’s finished baking. It makes is safe and easy.

    Reply
  50. Sara in SE Michigan

    Why when making bread do you use all purpose flour and not bread flour. I noticed this in the potato roll recipe posted last week too. (Great rolls even made with bread flour). Just wondering!

    Sara, our all-purpose flour is truly ALL-PURPOSE – good for all your baking, from pie crust and biscuits to yeast bread. King Arthur is a higher percentage protein than other national brands, because it’s made from more expensive wheat; thus it’s suitable for bread. Our bread flour, with its even higher protein, is good when you want to make very high-rising loaves; or combine with whole grains to give them some lift. PJH

    Reply
  51. O B Dan

    In an earlier post Kate asked:

    question – would the extra 2-3 tbsp of water also apply if using the white wheat flour?

    No need for the extra water, Kate – But if you’re using 100% whole wheat, all bets are off – this recipe is written for AP flour. Stay tuned on a report about Jeff & Zoe’s newest book, “Healthy Bread in 5 Minutes a Day.” Book is for sale at Amazon now – take a look. PJH

    Might she have been referring to KA’s White WHOLE Wheat flour and whether it needed the extra water?

    I was wondering about substituting some KA White Whole Wheat Flour myself – Dan

    Yes, I’m assuming Kate was talking about white whole wheat. All I can say is, give it a try – if you’re only adding a tiny bit of white wheat, don’t adjust the water. If you’re going 100% white wheat, you’ll probably need to increase the water a bit, though I don’t know how much, as I haven’t tried it. I also don’t know how the bread will rise and bake, using 100% white wheat. I’d start with 3 tablespoons extra water, see if that gives you the hydration you like, OK? then take it from there, see if it works. Good luck – PJH

    Reply
  52. LindaDV

    I tried the ice in a cast iron pan for steam and the seasoning is gone. Next I tried the hot water in the pan with some success. I heard that some oven windows will break if water is spilled on it. I like my cast iron Dutch oven the best. I pre-heat it (no plastic knob) and use parchment to make a sling for the loaf to rest on and go into the pan. I dry fit it to remove the excess parchment so that it will go in smoothly. My pan has a black coating on the cast iron, I think that this might be the cause for the very dark bottom crust. I will experiment with something in the pan to raise the bread off the bottom.

    I use KAF bread flour at 7000 feet for stronger dough.

    Reply
  53. Sandy

    I am using your yeast and it works great. But I am no mathmatician, and some of my recipes say to use the yeast you have to proof. My problem is using the correct amount of red yeast to equal two packets of yeast.
    I know that I have not used enough yeast in some of the receipes,usually after the dough isin the oven, but it comes out ok anyway. How do I make sure I convert correctly from packets to the SAF measure?
    I am loving this new hobby of making Artisanal Breads (I love saying that), and I have made the no-knead crusty bread dough. It comes out great and your online step by step pictures are so helpful for us newbies.

    What I really want to know is the conversion table from proof type yeast packets to SAF yeast.

    Hi Sandy – A packet of yeast has 2 generous teaspoons, by measurement. Use about 2 1/4 teaspoons SAF Red instant yeast to equal each packet of active dry. Do you need to use less, because it’s instant? No; go ahead and use the same amount. Hope this helps – PJH

    Reply
  54. Poppy

    I have been using the ABin5 Peasant bread variation (substitute 1/2 cup your rye flour and 1/2 cup white whole wheat for one cup of the AP flour–healthier and more flavor!
    For the question on too hard bottom crusts, (which I prefer), try leaving the loaf on a parchment sheet for the whole baking period and it won’t be as dark or hard. I remove the parchment from the baking stone as soon as the loaf is firmed up enough to do so, so that the bottom will be more like the top and sides.
    Thank you for giving the flour in ounces, which I didn’t find in the book!
    I’m eager to hear about the breads in the second volume!

    Reply
  55. SoupAddict Karen

    Ahhh, just in time. I’ve been experimenting with a couple of different formulas for bread bowls (to be filled with yummy soups – I’m an addict, don’t ya know), and the look of these loaves is exactly what I’m after. I’m going to get the dough going tonight so it’ll be ready for the weekend.
    You GO girl! I LOVE soup too and I’m on my way to check out your site. Thanks for sharing! ~ MaryJane

    Reply
  56. DayOwl

    Uh-oh! I usually stir and “fluff” my flour before measuring. It helps avoid really heavy finished products. Should I perhaps go with 7 cups?

    You can go with the 7 1/2 cups – stirring and fluffing and then spooning is the way we do it here, too. PJH

    Reply
  57. Carolyn

    I love Jeff and Zoe! I’m hoping to get their new book for Christmas (I’ve certainly dropped enough hints!).

    I appreciate having the measurements in weights here. Their books are great, but they are definitely a little more “casual” in terms of directions than I like my baking! Can’t help it when you’re a scientist…

    Reply
  58. LaJuana

    I’ve been a fan of ABin5 for over a year now and have started on the new HBin5 though I’m reluctant to stray far from my favorite buttermilk dough in the first book….what’s not to love from dough that will give you wonderful loaves of traditional and cinnamon raisin bread!

    I haven’t read all of the post here but did notice a mention of salt. I believe I read that Jeff and Zoe have reduced the salt in the new HBin5 book and as you chose to use less, they too suggest people use whatever amount they prefer.

    I seldom use water any more, I went from the pizza stone and adding the water, to using a enamel covered Dutch oven, to simply using a couple of clay baking containers I bought from P.C. 15 or so years ago. One is standard loaf pan and one tall and round, similar to baking in a can …for a round loaf of bread. It is perfect for making small loaves to be used up in a couple of days. When I use the loaf pan I do two “balls” of dough and bake them side by side, perfect to keep one and share one without slicing a loaf in half.

    And by all means, for all who can, buy the dough whisk here! I love my KitchenAid but I don’t love cleaning it when I don’t have to and it’s been my experience that it’s really not necessary with this dough. I find the large whisk perfect for mixing the dough and my smaller one gets its share of use with smaller batches of things like cookies, muffins, cupcakes, scones. They are two of the most often used tools in my kitchen…worth every penny!

    ABin5 also has a terrific website and like everyone here at KAF, they are most generous in communicating with those who post on their site. It amazes me to find sites like these two…these are what make the internet better than I would have ever dreamed it would be. From all of the talented bakers here to Jeff and Zoe at ABin5 and even world renowned Dorie Greenspan…it’s truly amazing. I can’t speak for the other internet communities but the baking world is blessed by all of these people!

    So true, LaJuana – I’ve found the online baking community to be a generous, warm and friendly group, all in all. Thanks for joining in the fun! PJH

    Reply
  59. Jenn

    I’m so glad to see so many fans of AB in 5. I’ve picked the book up several times but never actually purchased it. I consider the opinions on this blog a ringing endorsement and won’t hesitate to grab it the next time I see it!

    Reply
  60. Helen in CA

    (Referencing my earlier post)

    Never thought y’all were hiding anything. It’s just……there’s a world of folks who read this blog that might not know about the original book (or the new one) that came up w/ this technique.

    It’s so easy to forget to reference our sources. And so important to keep copyright real (as I’m sure you can appreciate w/ your own writings/photos). Thanks for the lovely blog here.

    You’re welcome, Helen. I probably should have mentioned Jeff in the blog as well as the recipe. But as I said – we have a good working relationship, and he’s fine with sharing – we sell his book on our site, and will soon be selling both of them. We ALL benefit when we bake bread. And I always liked what Julia Child said – “If you don’t want to share your recipe, don’t write it down.” There are specific copyright laws covering a recipe’s written directions, but nothing legal for the ingredients.

    Ethically, as recipe writers, we credit someone else if the ingredients we use are the same; if we change 2 or more, no need to credit, though it’s considered good manners to give a tip of the hat to the original author. Thus I cited Jeff and Zoe in the recipe; but simply didn’t think to do it in the blog, as I figure most people will get to the blog via the recipe once the blog sinks down beneath the weight of ever-oncoming new blogs. Anyway, that’s what happened. I’ve got their Spelt-Olive bread dough in the fridge right now – will bake it tomorrow and see how it does. Thanks for connecting – PJH

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  61. jenn

    I may have goofed. I left my dough in the bowl for my stand mixer during the room temp. rise. Will I ruin it by transferring it before I put it in the refrigerator?

    Oh no, Jenn, not at all! Yeast is endlessly forgiving. There’s seldom such a thing as “ruined” when you’re baking with yeast (unless you pour boiling water over it). Just cover and stick it in the fridge – you can keep it in the mixing bowl – if it’s proven large enough so far, it should be fine. Have fun – PJH

    Reply
  62. DM

    This recipe is marvellous and the easiest possible. It has never failed me and I bake a whole wheat version every week! The original recipe didn’t use instant yeast, but I noticed no difference in the two loaves.I am so glad that KAF is sharing these fabulous recipes. They can give anyone the confidence to bake (and everyone should ;) )

    Reply
  63. Shannon

    Could I cut this recipe in half (it’s only me and my hubby in the house)? Would it come out the same if I just used exactly half of the amount listed for each ingredient?

    I halve cookie recipes all the time, but I’m always leery about messing around with bread recipes.

    Sure, Shannon – not a problem, it’ll work fine cutting everything in half. Enjoy – PJH

    Reply
  64. LB

    You mentioned using a shower cap over the container for the initial rise. Could it be used in the refrigerator, too? Sometimes, with both the Cambro and a Rubbermaid canister I also use, my dough will develop an alcohol smell and flavor — not yeasty, but alcohol-y, even in just 2 or 3 days — and I’ve wondered if I should use a different top. I believe that both the Cambro and my particular Rubbermaid are considered NOT air tight, so I don’t know what the problem is.

    Thanks for a great blog!

    Sure, I use those cheap, giveaway shower caps everywhere. You can get them at the dollar store for like 10/$1.00. Your dough doesn’t have to be covered airtight; just enough that it doesn’t develop a dry crust. Alcohol is the result of yeast growing too fast; not sure why yours might be doing that. But give our hotline a call, 802-649-3717 – they talk with folks about odd yeast things all the time, so they might have a handle on it. PJH

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  65. gina

    I want to make this, but I always add flax seed to my breads instead of the oil could I still add that? and I would love to add the White whole wheat flour to it..could I add a cup of that and would that be beneficial enough or would I need to add a bit more.. my hopes it to make it not even seem like the wheat is in there for the kids. thanks

    Gina, go ahead and add the flax. Experiment with the white wheat – start by substituting it for 1/3 of the all-purpose and working your way up from there if it gets the kids’ approval… Any amount is beneficial. PJH

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  66. maren

    Someone mentions baking this in a dutch oven. How would I do this in my cast iron dutch oven?

    Same as any Dutch oven, Maren – skim through these comments, you’ll find lots of good tips. Most people like to use parchment as a sling, and lower the bread into the hot oven that way. I haven’t tried it, but I’m sure it would work just fine. PJH

    Reply
  67. Jackie

    There is nothing so gratifying as baking something that is not only so easy but also so professional looking. This will be my new go-to bread recipe for all occasions.

    So true, Jackie – the result feels like so much more than the effort warrants, doesn’t it? :) PJH

    Reply
  68. cheryl

    Would I need to do anything different…we built a outdoor brick pizza oven. Cooking times?

    Cheryl, I’d think it might cook much faster, though if you put it in a falling oven (lowering, cooling temperature), it might be about the same. Give it a try – you’ll probably need to do one test loaf to nail the time exactly. Good luck – PJH

    Reply
  69. Donna R

    Made this tonight for the first time. A beautiful loaf. My friend & neighbor said she LOVED this one better than my sourdough loaves.I prefer the twangy sour, but was super impressed with the ease, appearance and flavor.
    To up the nutrition, I used a mix of unbleached AP and unbleached white whole wheat and no one was the wiser. Will make again for gifts.

    Donna, how much white wheat did ou use? Just curious how much you subbed, and no one noticed… PJH

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  70. Stefanie Samara Hamblen

    I have alternately used a baking pan with water or just a apray bottle filled with water to provide steam.

    I fill the baking pan with 1 inch of hot water and place it in the oven as it preheats, so the oven fills with steam.

    Or if I’m feeling lazy, as I put the bread in I spritz the oven walls and floor with the spray bottle – but I have an all metal oven with no window, so there’s no danger – and the oven has to be sparkling clean.

    Reply
  71. Bridgid

    Hi PJ,

    I’m not commenting on the bread, although it looks fabulous. I am commenting on KAF all purpose flour, and I wanted to do it publicly. Forgive me for intially being skeptical about “what could the difference REALLY be between KAF all purpsose and other brands? I mean, ap flour is ap flour, right?” Those were my uninformed thoughts. So when KAF was on sale, I bought a 5 lb bag. And then I put it to the test. I made your Chocolate Snaps from the Cookie Companion, hoping for a cookie like Nabisco Chocolate Wafers ($4.49 for a 9oz package in my local store in NY.) I made a batch with KAF all purpose and a batch with a store brand all purpose. And….. the KAF was smoother. It felt better in my mouth. The dough was easier to work with. It tasted…nicer, smoother is the word that keeps coming to my mind. Just better. So I am sold that KAF is really better than other flours. It is worth paying more for it.

    The Chocolate Snaps were better than I had hoped for and better than the Nabisco wafers and not full of chemicals. I loved them, as did my family. I tweaked the recipe slightly using KAF ingredients – instead of 3/4 c of cocoa I used 1/2 c double dutched dark cocoa and 1/4 c black cocoa. Fabulous!

    I am a big fan of KAF, I have bought many items from the catalog and love the specialty things that I can’t get elsewhere. And if you ever stop selling your white whole wheat I will be in serious trouble because it is my go-to everyday flour for almost everything (including chocolate chip cookies, banana bread & pancakes. The family doesn’t know they’re eating more healthfully. They just love it.)

    So forgive my being skeptical about all purpose. It was great to find out that I was wrong! Thanks for a great product!

    Bridgid, I’m SO glad your skepticism has been dashed – we love it each time a baker discovers for herself that there IS a difference, it’s not just marketing hype. We buy the best wheat, have the tightest milling specs in the industry, and we stick by them assiduously; the other guys don’t. Simple as that. In this case, at least, you get what you pay for. I always say, who among us can afford the best car in the world, or the biggest diamond? But the best bag of flour? A lot more attainable. I’ve loved KA since I was in college, and am happy I ended up working here so I could see from inside that the good flour is backed up by a good business owned by a whole bunch of good people – us, 167 of us at the moment! So, thanks for sharing here – I’ve forwarded your comment to our sales team, so they can show it to the supermarket folks they sell to. The customers speak – supermarket buyers listen. And you’ve spoken beautifully here – thank you! And glad those wafer cookies came out – black cocoa is cool, huh? PJH

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  72. Joseph

    I just mixed up the ingredients and the dough is on the rise. Can’t wait to slice into a loaf of this wonderful looking bread.

    It’s bread like this that makes me wish I had a brick oven in the back yard!

    Reply
  73. LB

    Thank you for suggesting I call your hot line concerning why my wet dough bread sometimes was becoming alcohol-y, not yeasty, in the refrigerator after just 2 or 3 days. Frank put out the idea of wild yeasts in our kitchen. Normally a nice contribution to bread, but in our particular case, not. Our house has a mold problem that has not been resolved. We are running HEPA air filters in the meantime which are wonderful, but evidently not getting rid of enough airborne bad guys on certain days (perhaps after a rainy spell). His suggestion was to stick to conventional breadmaking, with its shorter rise prior to baking, rather than refrigerated wet doughs until our mold is eliminated.

    So, this is a heads up! We know the mold is very bad for our own health, but I never thought about it affecting our bread! Of course.

    (I still love your idea of the shower caps – at the dollar store! – and look fwd to getting a nice supply!)

    Reply
  74. Patti

    I made this today and it looks like it has risen properly but I just realized that I forgot the salt!!!! Is this going to be a problem for this bread??? I am getting ready to bake a portion of it, I am very upset with myself that I forgot the salt can anyone tell me what problems this may cause.

    No problem, Patti – it’ll just taste “flat.” Tuscan bread is made without salt because they serve it with salty cured meats and cheeses; just be sure to serve with salted butter, or something aggressively flavorful, to hide the fact the bread has no salt… PJH

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  75. Renaissance Mom

    hub and I used to bake bread all the time, BK (before kids). I’ve made this twice, but the loaves are flatter than we’d like. Terrific ciabatti, but not so great for taller loaves for PB&Js.

    Made it once with wh wh flour, added a bit of water (maybe 2T). Tasty, easy to handle, but still short.

    Is height of finished loaf related to water content? You might want to try baking it in a 2 1/2quart covered casserole dish. That will help contain the spread and give you a higher rise, better for those pb and J’s. Mary @ KAF

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  76. Halley

    I just pulled my first loaf out of the oven, and it is delicious. I was too lazy to slash the bread, and neglected to add the steam, and it still was a fantastic loaf of bread. So so simple. Thank you, PJ! I can’t wait to make another with the dough that’s waiting in my fridge…

    HA!!! Pie crust, artisan bread – what worlds will you conquer next?! PJH

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  77. Renaissance Mom

    We have made two half-batches batches so far, because I don’t have room for a humongous bucket in my fridge.

    The first was exactly to the letter of the recipe, using weights instead of cups. It made fantastic ciabatti and a big baguette.

    Second batch I used 1 cup of whole wheat and the balance of flour (to one pound).

    But hub likes a taller loaf. Any advice for getting it taller instead of so spread out? Is it too wet?

    great recipe to play with–I love kneading and used to bake a lot BK (before kids) but don’t have bandwidth for the mess or the planning it requires. This recipe seemed perfect. But we need bread for sandwiches and can’t use milk in baking. any ideas?

    Hi – Adding whole wheat will always results in a shorter, flatter loaf. And yes, a dough that’s gone a bit too far towards the slack (wet) end will result in a flatter loaf, too. If you strike just that right balance, you’ll get a nice, round, high-rising loaf; try adding 1/4 cup less water next time, OK? See if that does the trick. Good luck – PJH

    Reply
  78. Homa

    Can I bake at a lower temp? My parchment paper box says that I can’t go over 420 degrees.

    Bake at just below 420°F, Homa. Should be fine. PJH

    Reply
  79. Sharon

    I gave up on making bread, they were all terrible. I looked at the King Arthur site to see what recipes they had and found an easy bread recipe made in the food processer. Winner! First time I ever made a decent loaf of bread. When I saw this recipe I had to try it, AND LET ME TELL YOU, IT WORKS PERFECTLY!!. My bread looks just like the picture, I was elated. I couldn’t believe I made that bread. I was so excited that I had to send pictures of the loaves to friends via my cell. I would only add that maybe it could use a little bit more salt. Although the inside is soft and the outside is just crunchy enough, it is a little tasteless. But that all goes away when I dip it into my pasta sauce, or make toast with butter, and life is good again. I can’t thank you enough for this recipe. I trust the King Arthur company wholeheartedly with their recipes and fine quality products. I look forward to new recipes in the future. THANK YOU, THANK YOU, I’m now the envy of my group of friends!!!!

    Sharon, thanks so much for sharing your enthusiasm with us – and your bread success with your friends! Feel free to increase the salt by 1/2 teaspoon – some people prefer saltier loaves, some fairly unsalted, so I usually go right down the middle… PJH

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  80. Jana

    I’m so excited to try this! This will be my first yeast bread experience. I have two questions. First, I was unclear on how many loaves I can make from this recipe. Second, what are the risk of causing damage to my oven? If I use a pan of hot water should I be OK? Thank you so much!

    You’ll make 3 or 4 smallish loaves, Jana; depending on what size chunk of dough you scoop out. And a pan heating in the oven, with hot water poured into it, should be just fine. Follow the directions – I’m sure you’ll have a great experience and end up with wonderful bread. Good luck – PJH

    Reply
  81. Jim MacMahon

    I’ve followed the recipe as exactly as possible, but the crumb is coming out slightly dense and uniform without those large holes you show in the photos. Would a longer rise just before baking make it lighter and more open? Or, is my humid environment (Florida) causing it?

    Tough to say, Jim; yeast has a mind of its own. A longer rise might help; and make sure your oven is as hot as it says, and that you don’t neglect to add the hot water in the pan on the lower rack. Also, you could try spritzing the loaf with water just before putting it into the oven. I seem to get bigger holes the longer I let the dough rest in the fridge – try baking it after 5 or 6 or 7 days in the fridge, see what happens. Good luck – PJH

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  82. Jodie

    Wow! This turned out great…baked and shared with friends. Now everybody wants more of this delicious bread. Can this recipe be doubled or is there a limit before it doesn’t work any more?

    Sure, Jodie, go to town. Just make sure you have enough storage space and enough rising room… PJH

    Reply
  83. Cheryl C

    I have made the dough for this artisan bread and can’t wait to actually bake it. It seems that you do not need to preheat the stone at 500
    for one hour. I was just wondering why?

    Just because I think 500°F for an hour is overkill and a waste of energy, Cheryl. I get fine results using the preheat method as written – but of course, feel free to heat the stone longer and hotter, if you like. It should be able to take it just fine. PJH

    Reply
  84. Van

    Great idea! I gonna try it this weekend.
    I haven’t got any luck on bread yet, always not rise enough and hard as stone (my husband said it can kill a bird if we throw at them…). Wish me luck this time. =)

    Good luck, Van – you can do this! :) PJH

    Reply
  85. c stones

    I have tried making bread (both wheat and white) and never felt I had done well. I have both books by Jeff and Zoe. I can say now I do a wonderful bread in both. It is so easy. Thank you so much for these receipes.

    Reply
  86. Anne Green

    For Homa – I always use parchment paper for baking and start most of my breads at 500 degrees. The parchment paper gets a little brown around the edges but it doesn’t burn.

    I love KAF and wish I could bake for a living. Sadly, I am only a weekend baker; however, we have not purchased bread for years because of my weekend bread baking. I’m not sure I could eat store-bought bread anymore! Thanks for all the great recipes and I will definitely be stirring this one up tonight.

    Incidentally, I made your favorite fruitcake last weekend and it was delicious. I substituted my favorite dried fruits (dried blueberries, cherries, apricots and cranberries), left out the candied cherries and included dates. I don’t like regular fruitcake but this was superior.

    Thanks for letting us know about your fruitcake, Anne – and your bread – and thanks for sharing that pachment hint. I’ve set parchment on fire – but only by putting it (inadvertently) over the gas flame on our stovetop. Whoooooopssss….. PJH

    Reply
  87. R Hart

    What if I add a small amount of my sourdough starter?

    Absolutely – go for it. Assume your starter is half water/half flour by weight, and substitute accordingly (i.e., 1 cup starter = 4 ounces flour and 4 ounces water). PJH

    Reply
  88. Rena

    I love how simple this recipe is. Have made it several times since you posted it. Do you think it could work with whole wheat flour? Thanks.

    Wouldn’t be the same, Rena. I fear it would be dense and flat. I’m in the process of testing recipes from the new “5 Minutes a Day” book, featuring whole grains. Stay tuned… PJH

    Reply
  89. Valerie

    OK, I’ve bought the covered dough bucket; the dough stirrer-upper stick; the SAF yeast with the cool storage container and measuring spoon…and a pizza stone – and have just mixed up my very first batch of dough. Um…but I just HAD to get creative and used AP flour (5 cups) and some oat flour (2 1/2 cups) – I noticed the dough was dry, so I added an extra teaspoon of water. Everything else I left the same as the instructions. So, what havoc will I go through because of my walk on the wild side use of oat flour?? :) It’s rising very nicely in its new bucket…
    I LOVE KAF website and the fact that most commenters here get a personal reply! I, too, wish I could bake all the time, but that’s one reason I love the holiday season! (Too cold to ride my horse, so I can stay in and bake Christmas gifts for my friends and neighbors!)

    Happy Holidays to everyone!

    Valerie
    Greenville, SC

    And happy holidays to you, Valerie. I expect your bread won’t rise as high (it’ll spread sideways rather than rise), nor have as crisp a crust, but it should be very moist inside, and quite tasty. Let us know what happens, OK? PJH

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  90. Ann

    I’ve made 3 batches of this recipe with part whole wheat and it does NOT get dense or flat. The crumb stays even throughout the loaf, and while it doesn’t have the airiness and big bubbles of the all-white loaf, my kids and our au pair (who has only eaten square white bread from a plastic bag in the 1.5 years she’s been with us) all love it. Seriously, this is the first bread with a whole grain that has passed her lips. That’s an endorsement.

    I use one heaping cup of whole wheat and then the balance is white flour (I use a scale). thanks!

    Reply
  91. Jackie

    I can’t make this bread fast enough to suit my husband. He has absolutely fallen in love with it. Phenomenal for French toast, too.

    Reply
  92. Shawn

    I tried this a couple weeks ago, with 2 cups KA White WWheat. Baked it after about 4 days. It came out flavorful, but no big holes in it.

    I just mixed up another batch, by weight, and with 2 lb flour and 24 oz (by weight) water it was a dry crumbly mass, took another cup and a half at least to get a dough that resembled the picture. Maybe the scale is off (or the guy running it), we’ll see next weekend when I try to bake this stuff.

    It’s always a balancing act, Shawn. If you used whole wheat, that absorbs water more slowly. Mix it up, then let it sit for 20 minutes, then mix again to see the “real” consistency before adjusting with more liquid. Also, this time of the year (winter), flour can be quite dry, and will absorb more liquid. Should be interesting watching it progress in the fridge. PJH

    Reply
  93. Suzanne

    Have been baking this bread since the Jeff’s book came out. A loaf would quickly be divested of all the crust as we would cut each end then the sides and then the top. Yum. We now make all our loaves about the size of a large hard roll. We call them “personal loaves” and we get to eat tons of crust!

    Reply
  94. BakingSpiritsBright

    Bridget,
    I simply MUST have the recipe for Chocolate Snaps. It is not on the KAF website and I do not own the Cookie Companion. I have been having an increasingly difficult time finding those cookies in my local stores and when I do find them they are close to $5 a box. My kids LOVE the icebox cake (AKA Zebra cake) made by stacking those thin chocolate wafers with layers of whipped cream and chilling. I often thought I should be able to make them. I’d appreciate the help.

    Here’s the Chocolate Snaps recipe – it just got renamed Chocolate Wafers. Enjoy – PJH

    Reply
  95. BakingSpiritsBright

    OH, THANK YOU, THANK YOU, THANK YOU! MERRY CHRISTMAS! WE EXPECT SNOW TOMORROW!! YEAH!! STAY HOME AND BAKE!!!!

    Reply
  96. Kari Pokorny

    How’d the spelt bread come out?

    Pretty well – didn’t rise high, it was a flatter bread, but you’d expect that. The 100% whole wheat honey sandwich bread is probably the best I’ve ever made. Killer easy recipe. Looks like the book is going to be another hit for them – we’ll have it in stock next week, blog to follow in February, I believe… PJH

    Reply
  97. Laura

    I just bought two pizza stones for my two ovens. However, I was wondering if it is alright to use the pizza stones for pizza and then for bread. Since the stone is porous would it keep ahold of the pizza flavors? Should I designate one specifically for bread and the other for pizza? I just don’t want to make a french bread and have it contain pepperoni flavors! Also, any tips on washing the stone? I have heard from others that the stone gets discolored, but I am expecting that is natural considering the heavy use mine will soon be under.

    Thanks again for your help! I have had the book for a few months now (Artsian Bread…) but since I was finishing up my degree I had no time to bake! Now I am in full mode (and my husband and children are loving it!).

    Depends what pizza stones you bought, Laura – some are washable with soap, but most aren’t. I usually put anything I’m baking not on the stone, but on a piece of parchment. Then I put the pizza, bread, whatever onto the stone WITH the parchment – prevents any spills from hitting the stone, and makes it easy to get stuff into and out of the oven without sticking. And I’ve never noticed any significant difference with/without parchment, so why not use it? Hope this helps – PJH

    Reply
  98. Laura

    PJ –

    I bought two of the larger pizza stones from KAF (of course!). I had not thought of using parchment, but that makes sense since it would make clean up a snap. I will give it a try! I am going to be baking all weekend, and cannot wait to bake these wonderful loaves of bread to give to friends along with cookies, cinnamon buns, and other goodies!

    Thanks again for taking the time to respond to my questions!

    Laura

    OK, then you don’t want to wash them with soap – if they get crusty, just wash in hot water with a scrubbie or steel wool. But parchment is really a life-saver… Enjoy – PJH

    Reply
  99. Cheryl

    I use the last of this dough to make the boule. I thought that the flour left somewhat of a bitter taste on the crust. I would just rather cover the dough to keep it from becoming dry. Is it okay to cover rather than using so much flour.?

    Sure, Cheryl – I’ve done it without covering and without flour, too. This is a VERY friendly dough… PJH

    Reply
  100. BakingSpiritsBright

    I made this dough early Saturday and baked two loaves for Sunday dinner. WOW did they come out great!! I plan on using the remaining dough for a pizza or foccacio.
    Side note: When I showed my son the receipe for the Chocolate snaps with the chocolate whipped cream he said that instead of Zebra cake it would be a Black Bear cake. What an imagination.

    Reply
  101. Ralph

    I’m concerned about the use of parchment paper. Anybody who’s read Ray Bradbury’s “Fahrenheit 451″ knows at what temperature paper ignites. Does parchment paper ignite at a higher temperature than regular paper?

    When making a pizza, do you let the dough rest first, then top it just before putting it onto the stone? Our parchment papaer is safe up to 500*F. I like to prebake my crustfor about 5 minutes, then put the toppings on it and finish baking it for about 5 to 8 minutes. Mary @ KAF

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  102. Alan Joch

    I’ve made a few no-knead loaves, and they’ve turned out fine except for one problem: while baking, different areas rise at different rates. So, if I’m making a round boule (I usually cut an X at the top), it doesn’t stay round. Some are pear shaped, others bulge into free-form shapes. Any ideas for getting more symmetry? Thx. It sounds like there are hot spots in your oven. Try turning it a couple of times during the first 1o to 15 minutes. Mary@KAF

    Reply
  103. Anne Tremblay

    Made this bread for the first time yesterday, couldn’t believe how easy and delicious it was! Baked another loaf early this morning and ran it over to my neighbor as soon as it came out of the oven. It was hot & crusty and smelled mouth- watering good- took a lot of willpower to let it out the door! MmmmmmmMmmmm-Merry Christmas indeed!

    Reply
  104. Jeanine in WA

    I’m curious about the bread recipes, I’ve noticed you don’t use bread flour but instead use AP flour. Why is that? I’ve always thought bread flour would be better, yielding better loaves. I love the blog and the recipes, thank you! This one sounds very good, I’m going to try it.

    Jeanine, other companies’ flour, you’d want to use bread flour. But King Arthur All-Purpose Flour is actually the equivalent, protein-wise, of other national brands’ bread flour. So it’ll work just fine in most bread recipes. Bread flour generally gives a chewier loaf, as well as one that might rise a bit higher; personally, I prefer the texture of bread made with AP flour. Our AP flour is the equivalent of the flour European bakers use for bread, protein-wise; so you can certainly make any kind of bread with it. I generally reserve the bread flour for whole-grain breads that need a “boost.” Hope this explanation, scattered though it is at 6 a.m., helps! PJH

    Reply
  105. Abby

    I baked my first loaf last night, after 72 hours in the fridge. Delicious, but I’m hoping for a bigger lift next time. Other than longer time in the fridge (and I’ve still got dough left, so ready on that) what can I do? It seems like even after an hour out of the refrigerator the dough is still cold. I was worried about over proofing so went ahead and baked it but can we do a longer pre-baking rise? Is it OK to put a cold loaf directly into the oven? Would this be a time to use the old instant read thermometer?

    Sure, let it rise longer, Abby. Did you do the hot water thing? Try spritzing the bread itself with warm water before putting it into the oven, too. Did you substitute any whole wheat flour? If so, that would affect its rise. You can put a cold loaf directly into the oven (you mean, without letting it rise?) – but it won’t help it rise more. And yes, you can use an instant-read thermometer to measure the interior temperature of the bread when you think it’s done – it should be at least 190°F. Keep trying – you’ll figure out what works for you, in your kitchen, in your oven. Good luck – PJH

    Reply
  106. Alyssa

    I am trying to use more whole grains in my baking (I bought the wonderful Whole Grain Baking book) can this be modified to use White WW? I am new to the art of baking and was just wondering. I plan to work my way through that cookbook this year (kind of like the Julie/Julia project) although you have more recipes then I can do in a year…maybe two years : )

    I got a gift card to KA for Christmas from my mom….don’t know where to start…the catalog is great but overwhelming : )
    Try it! Just increase the liquid by a tablespoon or two as whole grains are more absorbent than all purpose. Molly @ KAF

    Reply
  107. Melinda

    I made this on 12/23 and pulled the bread out to bake on 12/24. I want to share my experience.

    The dough was easy. Shaping the loaves was easy. I preheated the oven with the pizza stone and metal jelly roll pan. Since we were also making meatballs, my husband (an engineer who has taken thermodynamics) pulled out the metal pan and replaced it with a Pyrex pan.

    I put my loaves on the stone. I pour the water in the dish. BANG. The Pyrex shattered–no matter how hot the water, it’s not gonna be 450 degrees hot. I put in a metal pan and added the water and baked with the pyrex bits in the oven.

    The bread was fine. I found the flavor a bit flat. My girls didn’t love it, and my guests were generally polite about it. I’m making the rest of it tonight and I added my new pizza flavor to it…we’ll see if it helps. And, yes, I did use a metal pan tonight. :D

    So, folks…be careful when you do a steam bath.

    Yes – glass is SO not appropriate, even Pyrex… As for taste – the longer it sits, the better the flavor. Next time, give it a few days at least. Or try it after 5 or 6 days… you’ll really taste the difference. Yeast loves to take its time… PJH

    Reply
  108. Ralph

    We made our first batch and my wife baked a loaf after the two hour rise. The loaf was very good, but a little pale (I don’t know who long it baked.) for my taste. A few days later, I turned the remaining dough out and made two ciabatta loaves. I wa not fussy about the temperature, but left the loaves until they were nicely browned. Result: Two spectacular loaves with big holes in the crust with shiny ‘eyes.’ Loaves as good as our ideal loaves from Il Fornaio. They were crusty and chewy. We have not had that success with subsequent batches / loaves. One of areas of concern is that the loaves, regardless of shape, don’t seem to spring as much as we’ve been led to expect. We are trying to analyze what might be going wrong. The bread still has good flavor, but the crumb doesn’t have the big holes, nor is the crust as thick and crunchy. Today we baked a ciabatta loaf from a new batch of dough (made yesterday). Again, great flavor, but small holes. Before the dough went into the oven, I checked the temperature of the pizza stone with my infrared thermometer. The stone temperature was 448 degrees F. Since our house is on the cool side, could it be that the one hour rest is insufficient? That, and the fact that the superb loaves were made with an older dough are the only two differences that we can discern.

    Second question: I received a second pizza stone for Christmas. There was an article in the LA Times Food Section on achieving a pizzeria pizza at home by lining the area to the sides and above the pizza stone with firebrick to create the “brick oven” environment. Could / would inserting the second pizza stone on the rack abouve the baking stone provide any advantage? (I’m definitely going to try adding firebrick on the sides the next time I make pizza.)

    We purchased both the Artisan bread books, but are trying to perfect the basic recipe before moving on. Thank you so much for your help.

    Ralph
    Hi Ralph,
    Let’s start with the easy question. Yes, you can add a second stone above your first stone to help mimic the brick oven. Radiant heat from above will help with even baking and browning. Now, for the trickier part. Because there can be a few different reasons for the results you are seeing, we suggest you give our baker’s hotline a call, so that they can ask questions and troubleshoot directly with you. Sorry we can’t offer a one-stop-shopping answer right now, but do give them a call, and they will be happy to assist. ~ MaryJane

    Reply
  109. Pat

    I’ve been baking bread for 25 yrs. Have used so many of your recipes and this is the BEST one so far. It never fails to turn out the best bread ever. I’ve gotten rave reviews from my family and friends who are very particular about their bread…love it!

    Reply
  110. Frances Clark

    I’m the neighbor who received the bread from Anne Tremblay and yes it was hot, crunchy and soooo good right out of her oven. I’m looking forward to making my own now that the hoilday rush is over. Thanks Anne and KAF for the recipe.

    Reply
  111. Rosemare

    The comment on the superiority of KAF was right on! Living in another state I used another brand of unbleached flour (which was the only one available at the time). It was good, but when we moved to NH more than 25 years ago I switched to KAF and have been happy ever since. I recommend it to everyone who likes to bake – and now even my daughter in that other state is able to get it in her store. One day her husband did the shopping and bought another brand and was educated in the difference – he won’t do that again! I used to use specific bread flour for my breads, but now regular KAF is my flour of choice.

    Reply
  112. Audrey

    I made this bread this weekend – my first experiment with no-knead bread! – and it was wonderful. Crusty outside, tender crumb, lots of holes, and very good flavor. And it couldn’t have been easier! Only thought is that I weighed my flour and followed your excellent instructions exactly, and my dough (after 24 hours and 48 hours in the fridge was very slack. Much too soft to shape into any kind of ball, or to slash – I started with a flattish round (about 1/2 inch high) and ended up with a loaf that looked almost exactly like your 4th picture (‘And this…’) I made a half recipe and used 12 ounces of water. Any thoughts? Thanks – GREAT recipe.Did you weigh your water, too? Mary@ KAF

    Reply
  113. nelle

    Do you know of an online resource where I can find one of those food grade plastic buckets like the one you use in the recipe?
    Thank you!!! We carry those buckets. item 5060 Mary@ KAF

    Reply
  114. angela

    just wondering whether you need to add the bath if your using a pizza stone?

    This recipie is just fantastic!!!

    You mean, should you spray it with water? Doesn’t hurt, Angela, even with a stone… PJH

    Reply
  115. Wendy

    I really liked the idea of no knead bread as I’m always pressed with time. However, I usually eat sandwich bread only for lunches and snacks. Can this recipe be used for baking sandwich bread in a loaf pan or a pullman pan? If so, how do I adjust for the amount and baking time? If I want a more tender bread by adding just a couple of tablespoon of oil or butter, or substitute it some milk, would that affect the rise or not work as well? Thanks!!!
    Take a look at Jeff and Zoe’s book, Artisan Bread in 5 Minutes a Day, for a no knead sandwich loaf. Molly @ KAF

    Reply
  116. Paul R. McConahy

    Appreciate all KAF does. I am going to prepare this recipe today for baking next weekend. Can I use a banneton with this no-knead bread?

    You can try, Paul, but it might be too sticky. I tried it with a whole-grain no-knead bread, and the dough was so sticky it got into the cracks and stuck no matter how well I floured it; if you try it and it sticks, just re-shape, and let it rise again on a pan or piece of parchment, no harm done. Good luck – PJH

    Reply
  117. annette

    Thanks so much for getting me back into bread baking again. This recipe is the easiest and most delicious bread ever. Now I am on a roll!!!!! Ha! Ha!

    Reply
  118. BeckyS

    I finally got to try this recipe over the weekend. I made the dough Saturday. It rose rapidly at room temperature, and I had visions of overflow in the fridge overnight. However, the dough behaved and stayed well within it’s designated space. I pulled out some of the dough Sunday to make a baguette style loaf. It was so nice to simply take dough out of the fridge, shape it, and leave it to rise. It didn’t rise much before baking, but more than doubled in the first minutes of baking. Instead of imperiling my glass oven door by pouring water into a pan (thank you prior posters for the warning!) I spritzed the loaf with water immediately before putting it into the oven. The result was a very crunchy, crackly crust. The loaf was gone before the night was over.

    One problem I did have was that the crust started to burn before the center was quite ready. Should I adjust my temperature down a few degrees overall, or maybe turn the temperature down after 20 minutes or so and bake a little longer? I’m inclined to try the latter. Do you think it would still have the crusty exterior if I did?
    Hi Becky,
    Try the high heat first, lowering it after 15-20 minutes. You want a nice hot oven to give you oven spring and get the steam going. Drop the temp by 25°, and continue the bake until the bread is done. Hope this helps. ~ MaryJane

    Reply
  119. Robyn

    I tried to read all the comments, questions, and answers, but I didn’t see this one. I hope I’m not repeating a question.

    I mixed up a batch of this dough last night and it’s in the refrigerator right now. I can’t wait to bake a loaf for my girls to enjoy when they get home from school!

    My question involves the 6 quart container and lid. I purchased the very one you used for this blog entry. Jeff and Zoe’s book says not to use an air-tight container. I can’t figure out whether I should put the lid on all the way, or leave it slightly open. Can you clarify?

    Thanks!

    This dough doesn’t need an airtight (read snapped on here) lid – just closed enough so the dough doesn’t develop a dry crust. Irene @ KAF

    Reply
  120. Anne

    I am making the dough now for dinner tonight and tomorrow. I have all of the ingredients and a 6 qt bucket from KAF. My question has to do with the storage of the dough – is it alright to put on the lid that comes with the bucket for storage in the fridge? I am a bit confused on the storage, because it says in the 5 minutes a day book to not use an air tight lid, but this could be just for the rising portion. Also, in the book it says thad doubling and tripling is possible. If I were to do this, what bucket size would be required (from KAF of course!)? Thanks in advance for the clarification!

    Hi Anne – This recipe, as is, can rise to within a couple of inches of the top of the 6-quart bucket. A little mental math tells me that the medium flour bucket we offer is about 9 quarts, so that wouldn’t allow you to double the recipe. The large flour bucket is about 22 quarts, so you could easily triple your recipe – although the bucket would take up most of your fridge. If you have a BIG bowl, try doubling the recipe, letting it rise, then knocking it down and putting it in the 6-quart. As it rises, keep knocking it down; it should stop rising within a day, at which time it will maybe fit in the 6-quart bucket? Sorry, just not sure… Good luck – PJH

    Reply
  121. Anne

    Thanks PJ for your answer. Just to make sure though – the recipe as written above is what I am making now. Is this alright to store in the 6 qt bucket with the lid in the fridge? (Also, I have 2 refrigerators in my kitchen so I am not concerned with the space the bigger bucket would take up!)

    Thanks again!

    That’s right, the original recipe will fit in the 6-quart bucket. And lucky you – TWO fridges! :) PJH

    Reply
  122. Concetta Boyce

    Wonderful bread and so easy. I made 2 good sized loaves from my first batch. The loaves had a nice crisp crust when they came from the oven, but after cooling the crust was soft. I did bake them 30 minutes on parchment on a pizza stone and had a pan of water below. They tasted great, but why did the crust soften quickly?

    Concetta, the moisture remaining inside the loaf migrates out to the crust, where it hits the cold air and condenses – thus making the crust moist, not crisp. To help combat this, when the bread is done, turn off the oven, crack it open a few inches, and let the bread cool completely in the turned-off oven. PJH

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  123. Anne Tremblay

    This has become my husband’s favorite bread! I’ve been away from home quite a lot due to an illness in the family and wondered how I could keep him supplied in my absence… Of course, the answer was to show him how to make it himself! This bread is so easy to mix, shape and bake, he’s had no problem making perfect, crusty loaves with no help at all. Hmmmmmm,
    “See honey, if you can do that, I’m sure you can do the laundry too”………..”

    Anne, maybe he doesn’t get as much personal satisfaction out of clean socks as he does out of hot bread. I know – hide most of his socks. Dirty socks (necessity) can be the mother of invention (becoming friends with the washing machine). :) PJH

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  124. Anne Tremblay

    Haha…hiding his socks wouldn’t work either. He’s one of those guys who could take the washing machine apart and put it back together again but has no clue about sorting clothes…..No real complaints here -any man who is willing to bake a fresh loaf of bread to welcome his wife home is OK in my book!
    Seriously tho’, I do have a question about getting the bottom of this loaf a bit crustier…..I pre-heat my pizza stone in a 450 degree oven for 30 minutes and bake the bread on a piece of parchment paper until it’s dark golden brown (about 30-35 minutes) but sometimes the bottom seems just a tad underdone. Any suggestions?

    Anne, how about turning the loaf upside-down with about 10-15 minutes to go? That should work… And I’m so glad your homecoming was marked by fresh bread. You’re right, that’s worth not sorting socks any day! PJH

    Reply
  125. Will

    I can’t wait to try this recipe, and I’m so happy to have found this blog. I’ve been using King Arthur flour exclusively for a few years now. It’s the best.

    Thanks, Will – we (all 167 of us) appreciate it! Welcome – PJH

    Reply
  126. louie

    My bread is coming out more dense. Not very many holes. I would rather have it with the holes. Why is this happening??

    Could be a tiny bit too much flour. Could be a not-hot-enough oven. Could be you didn’t leave it in the fridge long enough for big holes – it takes probably 3 days or so, minimum, for significant holes. Give it another try – several more tries. Practice really does make perfect, in this case p and the practice loaves are tasty, right? :) PJH

    Reply
  127. Deb

    I see that the Artisan flour has ascorbic acid in it, and you also carry ascorbic acid so that a pinch can be added to baguettes. Would this bread benefit from ascorbic acid, or would it just tire out the yeast because of how long it sits in the fridge?

    It wouldn’t tire out the yeast, Deb – I don’t think. It just makes the atmosphere more conducive for the yeast to grow and thrive, so I’d think the yeast would be healthier, live longer, and reproduce more? Try adding about 1/4 teaspoon ascorbic acid and see what happens… PJH

    Reply
  128. donald warner

    Some recipes call for baking bread on a pizza stone. Have you priced them?

    $50.00 at fancy cooking shops. I use garden shop clay flower pot

    dishes 12″ dia. x1″ deep for $7.00 each!

    So long as they’re guaranteed food safe, won’t leach chemicals or unknown toxins into your food, and don’t include any lead, you’re all set, Donald. But do be careful about products that aren’t designed for food preparation; check with the manufacturer about exactly what they’re made from, OK? PJH

    Reply
  129. Laura

    My dough is not rising. It’s been sitting at room temperature for 1.5 hours and so far not luck. The only thing I can think of is that I made it with King Arthur Bread Flour. Could that be causing the problem? The other thing is that I used an opened packet of yeast that’s been in my fridge for about a month. Would that effect it?

    Laura, it’s no doubt the yeast. You didn’t use really hot water, did you? If you used lukewarm, and the dough is quite soft as described, and you didn’t use too much salt (1 tablespoon), and you used enough yeast (1 1/2 TABLEspoons); then it would have to be that the yeast has died. What kind of packet are you talking about? ONe of the little packets from the grocery store only holds 2 teaspoons to begin with. Was it Fleischmann’s? We recommend SAF instant yeast. Hopefully from what I’ve said here you can figure out what happened. Don’t be afraid to try again – also, please call our Baker’s Hotline, 802-649-3717, if you’d like to talk this over with one of our bakers. Good luck – PJH

    Reply
  130. Shelley

    I have made several batches of this bread with GREAT success……just recieved my kaf order, wondered if i can add the harvest grains blend into the dough? or will the longer dough storage time affect the texture of the grains??
    The grains will be fine but the texture of the rye and wheat flakes may suffer a bit but I would give it a try. It sounds delicious! Molly @ KAF

    Reply
  131. Suzanne

    In December, I received this site/recipe from a friend and have since made 3 batches. I LOVE it! and have passed the site along to several other friends. One reported back to me that his wife says, “Why didn’t we ever know about this before!” Next batch I’m going to try adding fresh Rosemary. I also want to try some fresh dill in another batch. Thank you so much — I am enjoying your site and my new pizza stone and the dough whisk, as well. Kudos!

    Thanks for connecting, Suzanne, and welcome. Keep that bread coming! Nothing like hot homemade bread, eh? PJH

    Reply
  132. Lynda

    I tried no-knead bread about 2 years ago and was not at all impressed. Yesterday I made up a batch following your instructions, and this afternoon I baked my first loaf. I am seriously happy with the outcome, although my loaf seems a little small.
    I am living in Germany, so have no IDEA what KAF is… I used standard bread flour. It is also only possible to buy small packets of instant yeast here… I have had many problems with my baking here, the baking powder is not the same strength I am used to. My question is (now that I have finished waffling on) – Does anyone know what would be the correct substitute over here for KAF? Is AP Flour, just the ordinary cake flour that we buy here?

    In recipes calling for KAF All-Purpose, Type 550 would be the closest match. Frank @ KAF.

    Reply
  133. Danielle

    For those who have asked about whole wheat–I thought I’d share my first experiment. I used half KA all purpose flour and half KA organic white whole wheat. I added one extra tablespoon of water. Other than that I followed the recipe; I weigh my ingredients. I had to switch out my beater blade for the dough hook when I was mixing because the dough was climbing up and getting stuck where the blade attaches to the Kitchen Aid. The dough hook has the large flat piece at the top that solved this problem. This was a problem I had with all all-purpose flour too so I don’t think it had anything to do with the whole wheat. I let it mix a little longer than usual–I had multiple things happening in the kitchen. The verdict–the dough rose beautifully and baked up well. I made a large round loaf and the crust was just perfect. I’ll add another comment when I try with more whole wheat and less all-purpose flour.
    Thanks so much for sharing your results, I’m sure many folks will find it helpful. Keep up the good work! ~ MaryJane

    Reply
  134. Deb

    I was hoping to find, others who did not have the success they were expecting. I am very new to baking and this is my first attempt at bread, (not baked in a bread machine).
    Every one seems to have made great bread.
    I made the dough, was very happy with the way it took off, growing and big holes, looked just like the photos. Placed in refrig. than tryed baking a loaf, next day.
    I don’t have a baking stone yet, but do have a cast iron dutch oven.
    When I took my dough out it still looked like the photos, (so far so good). But my dough just sat there, didn’t spred out didn’t rise.
    Preheated oven and dutch oven. Bread did not have that “oven spring”the bread came out the same size as when it went in to the pot. It is a little bit gummy, small even holes. no nice big ones. Also no “singing” or crackling noise as it cooled.
    I preheated the pot with the lid on would that make a difference? Should I heat lid and pot appart?
    Should I just leave the dough to rest for the amount of time given Or is there away to know when it is ready to bake?
    I ready want to learn to make bread.

    We really want to aid you in your quest for bread baking success. This may be a good opportunity to call our Baker’s Hotline (802-649-3717) and chat with a baker. You can also access baking help by calling the customer service number at 800-827-6836 and ask to speak with a baker. Irene @ KAF

    Reply
  135. Patti S

    I love making this bread and almost always have some in the fridge waiting for me. When I finish one batch, I start another. Most of the time I get it all right (shaping, resting, baking at a high temp with water in the broiler pan). But sometimes, the slashes I make close back up and the steam cannot get out without blowing out the side. Yes, the dough was quite wet, but, I’ve not had ANY success with ANY yeast bread until this method came along, so I am not sure just HOW wet it should be other than from your description and pictures.
    The pictures do a great job of showing what the texture of the dough should be. If your bread isn’t holding its shape, there’s either too much liquid in the dough or too much steam in the oven. Give us a call at the Baker’s Hotline and we’ll be happy to troubleshoot the recipe with you. Molly @ KAF

    Reply
  136. Julie

    I made this bread last Friday, I love it! So easy! So crunchy! 2 of my kids loved it. The third one was out on a date both nights I baked it up and is a bit upset he only got 1 slice. I am making more today and putting in a bit of wheat.
    AM also planning to make fudgies(see the cookie recipe section!). I Love having a day off!!

    Reply
  137. Bill in MA

    I’ve read through most of these posts and I have a few recommendations as someone who flopped at breadbaking at first, but then got the right books, advice and ingredients and have been doing well ever since.

    1. If you are using a preheated pan to create steam, you need to add HOT water to the heated pan. Cold water or ice may give you a more violent looking reaction at first, but it’s just rapidly cooling the pan. Plus, if you spill some 200 degree water on your oven’s glass window, it’s not going to shatter. I use a cast iron pan set on the highest rack and bake on stone set on the lowest rack.

    2. If you are not planning to bake with this dough the same day, you can cut the yeast in half. I bake a version of this that uses one teaspoon of yeast for over a pound of flour and it works great.

    3. Make sure the dough has come to room temperature and that the yeast has “awakened” before you slash and bake. I it takes much more than an hour, but my kitchen is cooler than average and I use less yeast.

    4. Handle the dough gently to avoid de-gassing it.

    5. If baking in a Dutch oven, create a parchment sling and proof the dough in a frying pan. I sometimes us my 8 inch omlette pan – the sloped sides of the pan keep the loaf perfectly formed. Keeping it covered while it proofs is a little more complicated.

    6. Use instant yeast. SAF instant yeast is awesome. If I had to pick one ingredient that made the biggest difference in my bread baking, it would have to be instant yeast. If you can’t find SAF instant, look for “rapid rise” or “bread machine” yeast in the grocery store.

    Good luck. I just got my KAF dough bucket and I’m going to mix up a batch of this dough tonight or tomorrow so we can have fresh bread when we have dinner with friends on Saturday.
    Thanks for the tips, they’re terrific! Bread Machine yeast from your supermarket is instant yeast and is fine but we don’t recommend Rapid Rise yeast as it’s formulated for one good rise and doesn’t have the oomph for a second rise, which doesn’t give the dough time to develop the flavor. Molly @ KAF

    Reply
  138. Ryan

    I’m still new to baking bread and found your website to be full of wonderfull information. I can’t wait to to try the no-knead dough recipe. I have been using pre-ferments lately to try and get those great holes in my crumb.After seeing the pictures I think my next batch of bread will be the no-knead dough. Thanks for all the great information, keep it up.

    Reply
  139. Kimmy

    I was so excited about baking this bread.. but sadly, the bottom and inside of the bread did not fully cook through even though I baked it for 30-35 mins. The top of the bread was nice and crusty. It was also quite flat. I wonder where I went wrong. I had alot of large holes in the bread though. Any idea where I went wrong? I can’t call your hotline because I’m from outside of US/Canada.
    HI Kimmy,
    All ovens vary, so you’ll want to use an instant thermometer to take the internal temperature of the bread to be sure that it is done. You can use a meat thermometer too. For sandwich breads, the reading should be 190°F, for artisan breads and sourdoughs, 200-205°F. Hope this helps. ~ MaryJane

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  140. Eloise

    I was wondering if adding honey or sugar to the recipe would cause problems? I have already tried using about 1/3 KA what flour in this recipe and had some success. Would like to add honey to it to kick up the flavor, but not sure how that would interact with the long ferment time. Anyone already have a successful variation using the refrigerator no-knead technique?
    We haven’t tried honey in that recipe but give it a try and let us know. Molly @ KAF

    Reply
  141. Fred in Vermont

    I just got started doing this recipe and am trying the following approach. So far, I’ve had good results. Instead of using a rye flour in the mix, I use rye flour and caraway seed on the board when forming the loaf to rest/rise before going into the oven. Sufficient rye flour and caraway seed are embedded in the wet dough to provide plenty of flavor. If I want more flavor, I fold the dough over on itself one time, incorporating rye/caraway into the body of the loaf. Haven’t tried it yet, but I could see the same thing working with toasted wheat germ or a very coarse whole wheat flour. It seems to me you could “dress” the loaf with almost anything that would stick to it. There will be limits depending on what is being incorporated into the dough at this stage, but it does provide opportunity to “customize” each loaf while using the same basic dough recipe.

    Fred, I LOVE this idea. I’m definitely going to try it – particularly the one fold, which would give it a lovely kind of swirl effect. Thanks so much for sharing – :) PJH

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  142. Flroence

    Pre-bake
    Question, if I want to pre-bake my bread and then freeze it ( so I can quickly heat it up in the oven and finish banking it)
    How long would i have to bake the bread for?
    This way i can bake all 4 loafs at the same time, freeze 3 and quickly have fresh bread when i need it. :D
    To pre-bake (or par bake, in bakery terms) you’ll want to bake the loaves until they are puffed and no longer look doughy, but are not browned yet. Remove the 3 loaves and finish the 4th in the oven. When the 3 are completely cool to the touch, wrap well, label and freeze for about 4 weeks. Preheat the oven and finish the bake when you are ready. Hope this helps! ~ MaryJane

    Reply
  143. susan

    This seems like a ton of yeast for a no knead bread. I have made no knead breads with the tiniest amount of yeast with great success and a long long ferment. What do you think? Is all this yeast necessary?<Lots of yeast is used because of the short ferment times. It doesn't have time to multiply like it does with your long, long ferments. Your long, long ferments are also adding much marvelous flavor. Each has its place, and to each his own. Happy Baking! Mary@KAF

    Reply
  144. Amy From AR

    This looks wonderful – your photos on this site are always so excellent.
    I just got my first shipment of semolina & italian style flour from KA today. Could I use the ISF, (or maybe a combination of ISF & semolina) for this recipe? I’m still a novice, but anxious to get in there & learn! :)
    -Amy

    Amy, a combination of ISF and semolina MIGHT work – but not the Italian flour alone, its protein is too low for a really strong, high rise. If you’re just beginning, why not follow the recipe as written the first time around? It’ll give you an idea of how the loaf should look, what the dough should feel like, etc. Then, once you get a little experience, try experimenting with different flours. Good luck – PJH

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  145. Ed Koz

    Can you suggest any recipies for other breads, than white. Maybe a rye, wheat, italian or french? I think this is fantastic.

    Ed

    Ed, you’ll find all kinds of whole-grain versions of this in Healthy Bread in 5 Minutes a Day; Artisan Bread in 5 Minutes a Day has many versions of white-flour breads. You should be able to check out either from your library – they’re best-sellers. For variations on the no-knead theme, take a look at the no-knead recipes on this site. Enjoy! – PJH

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  146. Katy Z.

    This was my first shot at making bread. This recipe is so easy and so tasty! I made a log style loaf of bread and it tastes great only a little denser than the picture. It probably only rose about 2/3′s of the amount pictured above. After reading some comments it seems that it may have been the flour I was using. I will definitely try the King Aurthor next time though! Thanks for the great recipe!

    Reply
  147. Janet A.

    Ahhh!!! Somehow I forgot to add the salt. I baked a loaf and of course, we could tell right away what was amiss. The crust, however, was really amazing. I love this method. So, any suggestions for using the rest of this salt-free dough instead of just throwing it away and wasting it?? Is there any way I can still add salt to it at this point? I made the dough on Wednesday and it is now Monday. I would dissolve part of the salt called for (depending on how much dough is left) in a small amount of water and work it into the dough until thoroughly mixed in. athen bake as directed. Either that or serve the unsalted bread with butter and a garnish of fancy salt like Maldon or Fleur de Sel. Mary@ KAF

    Reply
  148. Jim V A2

    I stumbled on this recipe while looking for a cherry-chocolate chip bread recipe. It sounded great so I decided to try it … and to make one loaf into what I was originally trying to find, using about a third of the dough. Before the final rise, I kneaded in 2/3 c. dried cherries, 1/3 c. chocolate chips, and to sweeten it a bit further, 1 Tbs of chocolate milk powder. It wasn’t kneading so much as working in the extra ingredients. It was a bit wet, so knead on a well floured surface and work some of it into the dough. WOW, was this good. Don’t be afraid to lightly toast a slice – it tastes fabulous that way, and the chips didn’t melt into the toaster.

    Thanks for sharing this delicious variation, Jim – there are S many things you can do with this versatile dough, both sweet and savory… PJH

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  149. Made this bread

    How do I know when my bread is done?
    I made this bread last weekend and it looked perfect, stuck in a easy read temperature gauge into the bottom crust and it read 190 degrees, somewhere online I read that 190 degrees bread should be done.
    Now I read somewhere else that the reading should be 200-210 degrees.
    My bread turned out a bit gummy inside, perfect outside.
    Any help would be appreciated. :) Bren
    You are right, Bren. Most breads are done at 190 degrees unless it is a sweet bread. Then, it should read closer to 209 degrees. The thermometer really is the best way to tell. If you did not allow your bread to cool completely before cutting, it may seem underdone. Elisabeth @ KAF

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  150. katrindilli

    PJ thank you so much for the wonderfully detailed instructions, they definitely take the intimidation factor out of bread baking.

    I tried a little experiment this week with no-knead, knead, and slow-rise bread.

    1) No-knead (this recipe)
    I was surprised how easy and fast it was.
    The result was very tasty; the family ate one slice of bread each.

    2) Knead (Baking with Julia p 81)
    This was about the same effort as above, but requires 10min of kneading in a machine
    The result, the family loved it. The bread was much lighter. My son (3yrs) ate 5 large rolls.

    3) Slow-Rise (Baking with Julia p 113)
    This dough required a starter dough and “feedings” over two days.
    The result was heavenly: crunchy crust and light inside. Much better than any bakery around here. The kids did not like it as much, but it was the clear favorite of my husband and me.

    I found that kneading does make a big difference and the slow rise also gives the bread a wonderful taste and texture. I guess there are no short cuts when it comes to bread :0)

    Actually, I make very tasty no-knead bread with great texture – in my opinion! While hand-kneading develops gluten with physical effort, no-knead bread’s long refrigeration develops gluten over time – without the physical input of hand-kneading. It’s interesting to see how the bread’s texture changes over the course of refrigeration for 1, 2, 3, or up to 8 or 9 days… The long refrigeration also develops bread’s flavor wonderfully, due to the yeast’s formation of lactic and organic acids – both flavor enhancers. Katrin, I’m glad you did those three experiments, so that you could try different methods and see the results, then choose your favorite. The wonderful thing about baking is there’s no right or wrong – just preferences. And we’re all free to choose our own. Thanks so much for sharing here – PJH

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  151. Michelle C

    Can you freeze the dough and bake it later? I’m new to this baking stuff… could you be specific in your answer please? Thank you.

    Yes, bread dough freezes fairly well for about 4 weeks or so. I’d let the shaped baguettes rise for maybe 30 minutes on a parchment-lined pan, then put the pan in the freezer. As soon as the loaves aren’t tacky, cover with plastic wrap, and let freeze fully. Wrap VERY WELL in plastic, then in foil; each one separately. To bake, unwrap, put on a pan, and let thaw at room temperature, tented with greased plastic wrap. Then let rise fully, and proceed with the recipe. I’d think you could also let the loaves thaw in the fridge overnight; again, you’d want to unwrap them and put them on a pan, covered. Hope this helps – PJH

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  152. Ruth S

    I made the No Knead bread but found it too salty for our taste. Why is there so much salt used in this bread when it only calls for no more that 7 1/2 Cups of flour. That’s equivalent to 2 standard loaves of bread and in those recipes the salt used is 1 1/4 teaspoons. I for one do not plan on using that much salt again. It is too overpowering and really doesn’t do justice to the otherwise great bread

    This is a case of “to taste,” Ruth – 7 1/2 cups of flour is about 2 1/2 loaves of bread (at 3 cups flour each). 2 1/2 loaves x 1 1/4 teaspoons would be 3 1/8, so seems 1 tablespoon is about right as far as scaling up. I think there’s a wide range of tolerances, when it comes to people’s taste buds and salt. I confess to liking saltier foods… so this bread tastes good to me. But no problem cutting the salt back, understanding it may simply rise more quickly. Enjoy – PJH

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  153. AP

    I made it with KA Bread flour and it came out amazing!!! My husband loved it :)) And it turned out so pretty too! Thank you for the wonderful recipe. It even came out good as pizza!

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  154. Julie

    I tried the recipe from the NYT a few years back and was unhappy with the results and nearly destroyed my le creuset pot in the process. This recipe gives me hope–I like how you use parchment paper and a baking stone. My creusetware thanks you too! My question, could I store the dough in my basement where it is cool right now?

    Assuming your basement is 45 to 50 degrees, your bread may not taste as tangy since it will be in a warmer environment. The cooler slower rise in the frig will produce a tangier bread. Elisabeth

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  155. julieannemartin

    I am very pleased with the way my bread turned out. I am ready to start a new batch–do you wash your bread bucket before starting a new batch of dough?

    Yes, you’ll need to wash your bread bucket before using it again. We recommend hand-washing with warm water and soap. kelsey@KAF

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  156. friesel

    How can I add rosemary or other spices to this bread? My family loves rosemary and garlic breads.

    I think rosemary and garlic would make a delicious addition to this bread. Go to town! kelsey

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  157. teal-blue-eyes

    Don’t bake it—FRY it. This is the BEST fry bread ever!!! There is no sugar in the dough, so it will cook through without over browning. I use it right from the fridge. Oil/grease your hands and squeeze off a small piece, about the size of a ping-pong ball. Squish it a little flat–or don’t. Drop in 350 to 375 degree oil and fry to golden. They hold the heat a long time so you don’t have to rush to the table. They call out for a savory, rich, meaty topping. Like pull apart and spoon in filling kind of topping. If you are the orderly type you may have to knead in a little flour so it won’t be so sticky. I didn’t notice a big difference between squished and just squeezed. The rough, squeezed pieces can’t be too big or the inside might blow out the side as it cooks. No real harm done, but it doesn’t look so good.

    “Frogs,” my MIL calls these – fried dough. Thanks for the inspiration, I hadn’t thought to use this recipe like that – but I’ll definitely give it a go next time I have some no-knead dough in the fridge… PJH

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  158. ogoshi

    I just made this bread and ate it for lunch after 3 days in the fridge and i love LOVE this bread. it is so good and i ate a whole loaf (just kidding) with reduced-sugar strawberry jam…. MMMMMMMM!!

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  159. jbincolorado

    I just baked my first loaves of this bread after having it in the frig for about 5 days. Wow, we literally inhaled the first loaf with a bowl of hot soup. Just absolutely delicious.

    Since I only made half the recipe I baked it all – so I just had to make another batch! I do not have the dough thingy so I used my empty gallon plus plastic ice cream container and it worked just fine. Maybe Santa will put the right container under the tree.

    We have to drive over 100 miles to buy ready baked artisan bread – now I can make it hot anytime we want it for much less the cost of $5+ a loaf not to mention the 200 mile round trip.

    Thanks a million KAF -

    I know so many people doing the same thing – just pulling off a hunk every evening and baking for supper. Zoe and Jeff have definitely contributed a huge amount to the baking lives of so many of us… Thaks for sharing your experience here. PJH

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  160. rickgee

    I used 1 cup of beer and 2 cups of warm water to get to proper temp. I let it sit for 4 days…took a clump and made 3 loaves/buns. Wow! smell, texture and taste from what I remember from the NY bakeries! This is a real keeper! Ate all three buns…WITH BUTTER! Yum!

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  161. Larry

    I just tried a loaf and it had very few holes, and didn’t have much taste. In checking the recipe I think I followed the directions correctly. Could someone suggest what might have gone wrong? Thanks
    Be sure you are measuring the flour correctly. If your bread does not have many holes, it is probably due to the flour to liquid ratio. A dough high in liquid will usually produce the most holes. Choosing to keep it in the frig for a longer period of time to ferment will give it both more flavor and more tang. The recipe says you may keep the dough stored in the frig for up to 7 days! Elisabeth

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  162. nancymarr

    I would like some help with 2 questions. I have the ABin5 book but haven’t used it much. I’m ready to give it another try. I like the whole grain idea, but can’t tolerate whole wheat. I’m OK with white flour. What else besides oats can I add to get some whole grains? Any tips?

    My second question has to do with the crust. Because I have braces on my teeth, I’d like a less crunchy crust that’s a little easier to chew. What adjustments should I make to result in a softer crust — no water, covered baker, etc?

    Thanks a bunch for any help!
    Other whole grain flours that you might consider are barley, quinoa, spelt, or amaranth. If you want a softer crust, the simplest thing to do is add a tablespoon of butter or oil to the recipe; that will keep it much softer. You can also brush the top of the loaf with some soft butter right out of the oven. Susan

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  163. rogdeny

    Up to the point of refrigerating the dough, all was exactly as you indicated in the recipe. I put the risen dough in its container in a cool room in the basement (40 to 45 deg F). I took it out after 5 or 6 days and pulled off an 18 oz hunk of dough and left it at room temp plus (70 to 75 deg F) to rise. Nothing has happened. No rise after 2 hours plus. Any ideas what happened? Looks like the yeast is dead.

    The yeast could indeed have eaten all its food and expired… not sure what happened, except 40°F-45°F is a bit warm, and 6 days is a bit long to let it sit. Especially at 40°F-45°F. Next time, if you’re going to store above 40°F, best to only let it sit a few days – maybe 3 maximum? Try it after 1 day, after 2 days, after 3 days… If it works, next time stretch it out longer. Don’t give up! This bread is too good to quit on… PJH

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  164. janelanebmw

    I am making my first trial loaf of this bread as I type and I was wondering if I can leave the rest of the dough in the refrigerator until tomorrow and bake another loaf at that time. I have a wine and cheese party to attend tomorrow and that is what the bread is intended for, but I wanted to make a “trial loaf” tonight to make sure it turned out okay. I just don’t want to save the rest of the dough for tomorrow only to find out that it should have all been baked on the same day after pulling my first ball of dough from the mass. Thank you!

    Sound be fine, Jane – just be sure to leave yourself enough time for the dough to come to room temperature and rise. it’ll probably take at least a couple of hours longer than your first loaf. PJH

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  165. rpn

    As usual, a great presentation — your enthusiasm, PJ, is infectious. I’ve made this ‘loaf a day’ bread from instructions on the web and it was good but I like your style better. The pictures sure say it’s different.
    A comment, however, regarding measuring the flour . I noticed in your instructions and when in a class at the baking school, that you use the back side of the flour scoop to “level”. Please note that the back side is rounded which when dragged across the cup will slightly compress the carefully fluffed flour.
    Richard

    Richard, I use a scoop whose back side is straight, for that very reason. And you make an excellent point – most scoops are indeed rounded, and therefore a table knife is generally the best “sweeper” when measuring flour. Cheers- PJH

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  166. sheela

    I baked the bread last night. It was crusty and looked good when it came out of the oven. When I cut it this morning, the crumb structure looked dense; did not have a lot of holes. I made half the recipe, weighed 16 oz of KA all purpose flour and measured the water using the glass measuring cup (12 oz). Is it because the water was not enough? The bottom crust was soft this morning. Is this how it is supposed to be? I had cooled the bread on the wire rack for about an hour and then stored it in a container without a lid. Thanks

    Artisan breads are best eaten the day they are made. You’ll have both the crispy crust and hole-y inner texture. Waiting overnight, the crust will soften. You can refresh the bread by re-heating in the oven. If you do cut the bread the day it’s made, put the cut side down on a cutting board and store that way. Irene @ KAF

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  167. hopesasser

    My question is about the container…I placed my dough in the KAF container, and did not completely close it…My dough is very dry, no longer sticky…should I close the container completely???
    Tks, and of course I love KAF. , and all the good recipes…

    Yes, Hope, that would be the way to go – close it completely, or at least, if you don’t snap it shut, make sure the cover is all the way over the mouth of the container, so air isn’t pouring in. In the fridge, close it completely; snap it shut. That should keep the dough fairly moist for awhile. PJH

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  168. BArb H.

    I just took a class on Artisan Bread (peasant bread) and it is wonderful and easy! You can freeze this in a freezer baggy. Just thaw on the counter with a paper towel over the top, crust will remain crusty. After slicing, place sliced side down on the counter and cover loosely with a paper towel, bread will remain crusty outside, and soft on the inside. You can put it in a baggy, but crust won’t remain as crusty as when you first baked the bread. Experimenting, poured olive oil into my slits and sprinkled with rosemary. Good!

    Good storage advice, Barb – thanks for sharing. PJH

    Reply
  169. Kathleen

    I would love to halve this recipe. As I understand it, I should halve all ingredients except the yeast, of which I should use less than half. Is this correct? How much yeast should I use?

    You can use the yeast amount as written instead of cutting it in half. The bread may proof a bit quicker, so be sure to watch it! Irene @ KAF

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  170. fminparis

    Any particular reason you recommend all purpose flour instead of bread flour?

    Yes, most people have AP flour in the house, where far fewer keep bread flour around. And our King Arthur AP flour is over a percentage point higher in protein than that of other national brands, so it’s wonderful for bread, as well as all your other baking. In fact, our AP flour is the one Prof. Raymond Calvel (“the godfather of bread”) recommended for baguettes, when he tried it in a blind test while visiting this country – so it definitely has the stamp of approval! PJH

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  171. question

    can u use quick rise yeast instead of instant rise?
    No, I am sorry, you can not use quick rise or rapid rise yeast for this recipe. You may use active dry yeast, though. But, remember not to skip the step of proofing or hydrating the yeast (instant yeast can be blended in with dry ingredients – no hydration necessary) by mixing with a little warm water (100-110°F is perfect) and a pinch of sugar. Allow to sit for 10 minutes or until the mixture foams vigorously. After proofing, active dry yeast is added to the bread with the other liquid ingredients. Elisabeth

    Reply
  172. Leisa-VA

    Where have I been all this time to NOT know about no-knead bread? Wow. What a luxury to just pull some dough out of the fridge and enjoy fresh baked bread!

    It could not be easier–nor could the results be tastier. I’m the newest evangelist to spreading the word regarding this method.

    Amazing, isn’t it? I have so many friends who’ve become totally enamored of this method… Glad you’ve found it, too, Leisa- PJH

    Reply
  173. Joe lohman

    I have made this bread many times with great success. Today I tried it with your king Arthur bread flour. The results were good but not as good. Any suggestions… Just stay wi all purpose?

    Probably, with the higher protein in the bread flour, you didn’t adjust the amount of liquid; a higher protein flour absorbs more water. So, your dough was probably drier, which means the loaf probably didn’t rise as high, nor have as open a texture – am I right? If you want to use bread flour, try increasing the water by about 1 tablespoon for every 2 cups of flour; that should help. Then again, if you’re having success with AP – maybe you’d just want to stick with it? PJH

    Reply
  174. Judy

    Can you tell me why this type of bread does not require some kind of shortening? Could it be that shortening (butter or oil) is not even required in kneaded bread?
    Thanks

    That’s right, Judy – shortening isn’t required in kneaded (yeast) bread. When you make yeast bread without fat, it’s called a “lean” dough. The result is chewy bread, often with a crisp/crackly crust – think baguette. Flour, water, yeast and salt – the most basic bread there is, and probably the earliest known to man. PJH

    Reply
  175. Patrice

    The only breads I have ever made are banana bread and Irish brown bread. No yeast required. I mixed this by hand, put it in a five quart ice cream pail and put it in the fridge five days ago. It deflated to half the container and I figured I’d messed it up. I went ahead and baked a loaf and I can’t believe how good it is. If I can do this…anyone can.

    Patrice, what a great testimonial! It’s truly a simple method, isn’t it? And the result – OH-so-good… Congratulations, and thanks for sharing. PJH

    Reply
  176. Ruhina

    Hi :)
    I made this – cant take a pic to save my life but it would really mean A LOT to me, if you’d have a look at this link… this was maybe the best bread I have ever eaten. Even my hubby who’s OH so picky in bread matters, loved it and asked for me.. Thank you SO much!

    https://www.facebook.com/photo.php?fbid=10150171125906595&set=a.481881386594.259551.298089336594&type=1

    Looks great, thank you for letting us know that it was a success! ~Amy

    Nice job, Ruhina! :) PJH

    Reply
  177. quilterjulie

    Hi,
    I’ve had this recipe bookmarked since you first posted it. For one reason or another I never got around to trying it until last weekend when I had some rare quiet time at home.

    I was absolutely blown away at how easy this was and how incredibly beautiful the very first loaf looked as I took it from the oven. Two more loaves followed in the next 4 days (that’s after my husband returned from a trip and devoured most of a loaf by himself and I had to pick up the baking pace!).

    I had nothing the right size to store the dough in the refrigerator except for an upside down Tupperware cake container with lid. And it worked just fine.

    Thank you so much for your wonderful, easy-to-follow instructions and photos. Your site is great.

    And yes, I used KAF. I am convinced the flour makes this bread foolproof.

    Julie, thanks so much for sharing your success here. I love it when one of our readers finds a new favorite recipe! And I’m with you – I KNOW King Arthur Flour makes the difference… Cheers – PJH

    Reply
  178. Amy in Bklyn

    I just tried this recipe for the 1st time–used SAF yeast and KAF. Loaves were consistently damp inside, in spite of waiting until they were GOOD and brown before taking out of oven. Should I try a lower oven temp/longer baking? Is it my mediocre slashing? (I’m wondering it steam couldn’t escape…) I found slashing very difficult with such a sticky dough. I tried small roll-size loaves on day 2 as an experiment. Same problem.
    This bread is a favorite of mine. My co-worker loves to use it as pizza dough if she is looking for a quick dinner. It does have a moist interior but should not be doughy. Be sure your oven is up to the correct temperature. An oven thermometer is helpful! Yes, slashing can be difficult when the dough is sticky. Do not be afraid to go back a second or a third time to make your slashes deeper. You may need to keep your loaf in longer than the suggested baking time. I know I do. Every oven bakes differently, keep in mind. Look for a nice golden color and an internal temperature close to 205 degrees. Elisabeth

    Reply
  179. kat

    I’ve always been afraid to bake my own bread, but you made it sound so simple that I did it with ingredients already in my kitchen. Wow, I can’t believe how much better it tastes and it wasn’t scary at all. KAF has inspired me on many occasions to give up my tried-and-true recipe or try something new. Thank you! :)

    Congratulations, Kat! Welcome to the wonderful world of bread-baking. Thank for sharing your success here – PJH

    Reply
  180. dianedonohue

    I’ve been baking this bread using a Cuisinart clay oven, with no need for the addition of steam or water when baking. The results are equal to bread made with my regular oven with additon of the steam. Makes great bread with very little effort.

    Lately I’ve been adding about a third of KAF white whole wheat flour, adding a bit more water and KAF essential wheat gluten.
    So easy!

    Reply
  181. "Rachel from Beloit"

    Just as the dough began to rise, I realized I forgot to add salt. Would it be possible to add salt later on in the recipe, like when I’m shaping the dough?

    Salt is a flavor carrier, so skipping it will result in bland tasting baked goods. It would be best to knead into the dough before it rises (in the dough stage) rather than waiting for the shaping stage. Happy Baking! Irene @ KAF

    Reply
  182. Roseone33

    What is the estimated cost of making this bread? I’m thinking about a few dollars, vs. As much as $5 or $6 for an artisan loaf at an upscale bakery.

    Since it’s basically all flour, Roseone, it depends what you pay for your flour. Yeast would be the second expense. I’d estimate maybe 50¢ to 60¢ a loaf? PJH

    Reply
  183. EBC'sDaughter

    Hi there –

    I’m determined to try this despite my mini-apartment…with no oven! I have a Breville toaster/convection oven that has served me VERY well lots of recipes, but a couple of questions on this:

    1) Is it OK to cut this recipe in half?
    2) If not, is it OK to separate the dough before the first rising stage into multiple containers? I don’t have a 6 qt bucket, nor do I have room for one! Would 2-3 glass bowls work?
    3) Does the steam only happen at the beginning of the recipe, or throughout? The Breville does not have multiple racks. I’ve found some other comments from small-oven owners who have put a mug with boiling water on the same rack for the first 15 min of baking time (at which point the water is almost all evaporated). Does that sound like an OK steam plan? I could also try putting small ramekins on the bottom of the oven (inbetween heating elements)…

    Thank you so much for your detailed instructions and your help!

    1) Sure, no problem
    2) You could do that, too.
    3) Steam is useful only at the beginning. What you describe is OK, but just be sure to use a container that’s oven-proof – a mug sounds a little dicey… how about a small bread pan or something designed to be used in the oven?

    Enjoy! PJH

    Reply
  184. malcolml

    ****WARNING******

    Be careful when putting water in a 500 deg oven. I pour a cup of water into a small cast iron skillet heated in the bottom of the oven. It seemed to work well until I accidentally spilled a small amount of water onto the glass door of my oven. The glass shattered and had to be replaced. Very expensive.

    Reply
  185. Cdpetemail

    Why, oh why did I not come here first???! I’m a seasoned baker, and have the book “Artisan Bread, 5-Mins a Day” by the authors you sited in the blog and recipe. The problem is they never talk about weighing the flour, so like a good little KAF baker that I am, I used the sprinkle, level method. My results (twice) were the soggy flatter loaves. They tasted good, but were much too wet.
    This blog, photos and comments were just what I needed to straighten out my baking problems. In fact, I Like your recipe better than Jeff & Zoe’s (sorry guy, but I did buy three copies of the book as gifts  )
    So, I’m ready to give this another go. Just a note to other bakers, I do prefer the wheat & rye flour combo recipe in their book vs. straight white flour bread – both yielded wonderful crunchy crusts and (in my case) doughy interior.
    A question for the group: the cookbook says the dough keeps 14-days; your recipe says 7-days. Why the difference?
    Thanks and keep up the great work!

    Glad we could help. We found that after 14 days, the dough was just too sour for our taste. It certainly “keeps” for 14 days; it’s just that the flavor changes a lot, so we suggest to people to limit the fridge time to 7 days. PJH

    Reply
  186. wbh2141

    I do not have a stone. I like larger loaves for sandwiches. I have used LTD 9″ pots with great results ( using 1/2 the dough). My latest is a Pyrex bowl. I get a boule, 3″ high, straight sides and
    Perfect. I think anything that can handle 450 will work. I made the water a little more than 115. Got a very soft dough nd less dense loaf. This dough just wants to make good bread

    Reply
  187. cemayo1

    The various KA sandwich breads are a staple in our home. Time to venture forth. Our favorite “artisan” bread is a Black Pepper Parmesan bread produced locally. Is it possible to add cheese or spices to this dough? If so, when?

    Thanks, Clarence
    You can definitely add some cheese and spice to this recipe. Start small and work your way up. Maybe 1/2 to 3/4 teaspoon pepper and 1/2 cup Parmesan added in with the flour to start with. Let us know how it goes. ~ MaryJane

    Reply
  188. ruthannmcclain

    I love this recipe, and wonder about making it with wheat bread? without scrolling up all the way, do I use the same recipe only wheat flour? If so, do I need to add wheat gluten and how much?

    I have been making this since fall, and gets rave reviews every time I serve it. also makes good French toast, and croutons. And noone believes how easy it is to make!
    Our advice when starting to convert a recipe to WW is to start with about 2/3 white and 1/3 wheat, then go to 50/50. If you keep liking the results, keep increasing the WW until you have a ratio you are happy with. Keep in mind you’ll need to adjust the liquid as well as WW tends to absorb more water. You may eventually need to add some gluten, just follow the package recommendations for how much. Good luck! ~ MaryJane

    Reply
  189. MC from NYC

    This blog and the baker’s hotline are so helpful. Question 1: can I make bigger loaves, for example, using half the dough instead of 1/4 or 1/3, and how does that change baking time etc.? Question 2: would this dough work in a loaf pan if I want to get more of a sandwich-friendly bread? Thanks for all your help.

    Yes to the bigger loaf – and yes, you’d need to increase baking time, probably, depending on loaf size. Try making a rather flattened ball; or a longer loaf, just so you don’t end up with a volleyball-shape/size loaf that’s a challenge to bake all the way through. Also, yes to a pan – keeping in mind this is a crusty/chewy loaf, and baking it in a pan isn’t going to change its texture to something soft/sandwich-like… though it’ll definitely make its crust chewy rather than crisp. Good luck – PJH

    Reply
  190. wyguy

    Love the KAF all purpose flour and this bread. I want so much to make a loaf with Jalapeno and Cheddar Cheese. Could I do that with this recipe and if so when should I add the Jalapeno and Cheddar?

    Knead the jalapeno and cheddar in just before shaping into a loaf – should work fine. Enjoy – PJH

    Reply
  191. Lori

    Someone in an online community sent me this link when I was discussing making 80 bread bowls for a wedding…can’t wait to try it! I’ve been searching everywhere for a recipe like this one! So simple, I don’t think I could knead that much bread! Thanks so much for sharing!

    What a great endeavor – one tip from us, be sure you try the recipe so you know what to expect from the process and the results before the excitement of the big date. Happy Baking! Irene @ KAF

    Reply
  192. germorc

    This is a great recipe. I conducted a little kitchen test using this recipe. I broke off two balls of three day old dough. I let them both rise the sixty minutes required. While I was resting the dough, I preheated my oven to 500*. I used both my pizza stone and my dutch oven. The first loaf was baked in the oven, following the NY Times instructions. The second loaf was baked on the stone with a pan of water for steam. Both loaves were beautiful, both had dark brown crusts. The bread baked in the dutch oven had a very crisp crust and an almost perfect crumb. My recommendation is give the dutch oven a try, you might really enjoy the results.

    Thanks so much for posting the results of your experiment here – much appreciated by all of us avid bread bakers. I happen to love a good cast iron dutch oven – I’m lucky to have cast iron cookware over 100 years old, and it cooks and bake like a dream… PJH

    Reply
  193. Erika

    I purchased KAF – Bread Flour today before getting online for a recipe. Is there a modified version of this recipe for bread flour? This will be my first time baking bread and this looks like the perfect recipe for me. HELP!

    Erika, I think if you use bread flour and add an additional 1/3 cup water to the recipe, you should be just fine. Good luck – PJH

    Reply
  194. nicoleraephotos

    I know this is an old post, but I’m hoping someone will be there to answer my question. I tried the recipe straight from the book and I could never get it quite right. I was very excited to find an adapted recipe here because KAF recipes have never failed me. I have done two loaves so far both of which have not turned out. The first one I realized was underdone. I have a tendency to get worried that the loaves will burn and take them out too soon. The second one, however, I left in the oven for nearly an hour. I used my thermometer to check the internal temp and it was at 200 when I took it out. It looked gorgeous on the outside so I was very excited to cut into it. I waited until it was completely cool and it still looks underdone. It is kind of waxy and gummy looking. It is very dense. Am I still not letting it bake long enough? I have an oven thermometer and I know that it was at 450 the entire time it baked (or at least as close to that as I could manage). I have enough for one more loaf so I’m hoping someone can reply before I attempt it again. Thanks!

    Hmm it sounds like a few things could be going on. I would suggest calling our Baker’s Hotline so we can troubleshoot your problem together.-Jon 1-802-649-3717

    Reply
  195. terrie

    I use a dutch oven so I don’t need a pan of water.
    Bake with the lid on for about a half hour. Back with the lid off for 15

    Thanks for sharing your method! We love the exchange of ideas from our terrific customer/bakers – Happy Baking! Irene @ KAF

    Reply
  196. Malika

    I realize this is an odd question, given that this is a KAF forum, but I live in India (where I have been unable to find KAF) and can only find a sort of ap flour called maida (which I understand has protein somewhere between true ap and cake flour).
    Like others, I am finding that this loaf is very tasty and has a great crust, but my crumb is dense and not hole-y. Could I compensate for the low protein by letting it rise longer or using more yeast? Or am I doomed to cake-y bread?
    Thanks!
    If you could get your hands on some vital wheat gluten, you would find that it would add to the structure of your bread. You do not need to increase the amount of yeast you are using, but increasing the fermentation time might be helpful in opening the crumb structure. ~Amy

    Reply
  197. suzahuff

    Love this blog!
    I’m anxious to try this bread. My mom loves crusty sourdough, which I make for her on occasion, but it is so time consuming. This sounds easy. I think I will give this a try, adding some of my sourdough starter (as suggested by R Hart). I’ll report back on the results from the addition of sourdough starter.

    When I first began experimenting with baking breads with a crunchy crust, mostly sourdough, I read about baking cloches. I did not especially want another baking tool to store, and a cloche is a major purchase, cost wise. So I began thinking, “what do I have that would produce the same result?” I already had a large pizza stone which would work for the bottom. I also have a large, oven proof Pyrex mixing bowl. I used that for the lid, misting the inside of the bowl with water before placing over the loaf (I preheated the stone, but not the bowl). The bowl was removed during the last 15 minutes of baking; I covered the loaf lightly with foil to prevent over-browning. This produced a very crisp, crunchy crust.

    Problems I encountered with this method:
    1. The bowl is quite difficult to remove since it doesn’t have a handle as the cloche lid does.(two Ov-Gloves made it easier).
    2. The loaf spread more than it probably would have in the cloche (the bottom of the cloche is smaller and has sides).
    3. The bread stuck where it touched the bowl. When I tried removing the bowl, I had to pry it loose and the crust tore (greasing the inside of the bowl along the top edge might prevent this).

    I compared this method to baking uncovered with a pan of water under the loaf. The covered loaf was slightly crustier, with larger holes (this could have been due to some other factor as the two loaves were not made from the same dough). The loaf baked uncovered with a pan of water on the rack below produced a chewier, crunchy crust (which I like). Unless I want more crunch, I use the pan of water method, just because of the difficulty of removing the bowl. With a cloche, spreading would not be an issue, but I still don’t think I will invest in a cloche when the water method gives me satisfactory results. Perhaps there are other ways to solve the spreading issue?

    I do not want to use my cast iron Dutch oven as I’m afraid this would damage its “season”. I bake cornbread in it, but with plenty of butter. I did not think of baking bread in a covered casserole. I have an oblong Corning ware 2 1/2 qt one. Would this work? I’m concerned about baking in it with little moisture (breakage?). I also have a round stoneware casserole (glazed) but am not willing to experiment with it since it is hand-thrown and cost $50, in 1970!

    In answer to questions regarding bland loaves because of forgetting to add salt (Rachel from Beloit and others), I have a no-knead recipe that relies on onion and dill for flavor. After baking you rub the crust with butter and sprinkle it with coarse salt. This would soften the crust some, but it would give the missing flavor enhancement.

    Thanks, Bloggers and KAF, for the great comments.

    The spreading dough issue is often from 1.) the dough having too much water in it and 2.) from improper shaping. Although this recipe makes a very sticky, wet dough, you can have too much water! I’d dial it back by 1/4 cup and see how the next dough turns out. To keep the crust nice and crisp, just the slashed dough directly with water before you place it in the hot oven and cover it up. As for baking dishes, it would be best to stick with something that is oven-proof and steer clear of the Corning ware and stoneware casserole (lead possibility on that one). I would also advise you to not use the cast iron: in our tests, we found it to burn the breads instead! I hope these tips help! Kim@KAF

    Reply
  198. rebecca73

    I found this recipe about a week and a half ago, maybe two weeks. I was so excited! I love to make homemade bread, but had gotten away from it and had been thinking of looking for something quick, easy, and delicious. When I saw this recipe, I knew I had to try it. I read through some comments, saw one about trying to substitute some whole wheat flour for the all-purpose, and decided to do that too. (We’re trying to get more whole grains into our diet.) I decided to shoot for a half and half mixture of flours, adding in the extra water that was in the comment response…I knew it would change the texture of the dough, but wanted to see how it went. After waiting the required time, I put my loaves into the oven. Oh how wonderful to have the smell of fresh bread baking in the house again! It was SO hard to wait the 30 minutes or so! When the bread came out of the oven it was a gorgeous dark brown, and you could feel the crustiness when you picked it up. However, when it was time to eat, it had lost most of that good chewy crust, and the inside of the bread itself was heavy. Don’t get me wrong, the taste was there, it was the texture I was missing. I called the hotline and talked with a lady there who pointed out that I probably shouldn’t have replaced half the a-p flour with white whole wheat. I knew she was right, but still….so disappointed. Yet, I’d mixed the whole batch, and still had 2/3 of it sitting in my fridge! I couldn’t bring myself to bake the rest, feeling like I’d “failed”. So it sat there for a week and a half. Today I was cleaning out my leftovers and pulled out the bowl of dough, debating whether to throw it away or bake it. It DID taste good, so I decided to bake it. This time, instead of the round loaves, I pulled off smaller pieces and just make dinner sized rolls. I followed the same technique, and into the oven they went. What came out was….just FANTASTIC! I have NEVER made bread so good. I don’t know what changed…whether it was letting it sit so long in the fridge, making smaller rolls, or what, but THIS was the crusty, chewy, awesome bread I had been looking for the first time. And the dark, caramel colored parts were the best of all…full of a yummy goodness I’ve never achieved at home. THANK YOU for this recipe. I’m encouraged to try it again (with all a-p flour this time!). Even my 7 yr old picky eater is exclaiming over how good this bread is!
    What a great baking adventure. Thanks for sharing your experience, it will help us all learn! ~ MJ

    Reply
  199. David

    If you are using a 2lb bag of King Arthur All Purpose Flour, you will need a little extra water. I have been weighing the 2lb bags I purchase and they are consistently between 2 lb 2 oz and 2 lb 3 oz. The empty bag weights 3/8 oz so that does not account for much of the extra weight. I find that when using a bag of flour, 26 oz of water is needed to get the proportions right.

    Thanks for sharing your kitchen action research! Happy Baking! Irene@KAF

    Reply
  200. Brendan

    If I let the dough sit in the covered bowl in the refrigerator for the full 7 days without pulling from it, is there anything that I need to do with the dough day-to-day, such as press down/oil/flour? Also, after I pull from it, do I need to dress the remaining dough that’s going back into the fridge (oil, flour, kneed etc)? Thanks!

    Short answers, Brendan – no, and no. This is one easy dough… :) PJH

    Reply
  201. Brendan

    The holes throughout my bread were pretty small and the bread turned out more dense than i would have liked… any suggestions? Thanks!

    Brendan, it sounds like perhaps the flour/liquid ratio was tipped just slightly towards the dry side. Did you weigh your flour, rather than measure in cups? Weighing flour is the best way to make sure the flour/liquid ratio is just right, for the bread you’re trying to make. Remember, yeast bread baking is a lifelong learning experience – just as much journey as destination. Enjoy! PJH

    Reply
  202. Daphne

    I am excited to try this easy recipe! my problem is storage. I like to retain the crunchy crust and find that storing in a plastic bag softens the crust. Leaving the bread out, hardens the bread too much. Any happy medium?

    Usually this style of bread has a one or two day shelf life. Maybe try and store it in a paper bag and eat up quickly!

    Reply
    1. Zanne4848

      If your crust gets soft when storing, lightly spritz with some water and stick it in the oven for a few minutes – it will crisp up again!
      I brought a loaf of sourdough bread from SF to friends on the East Coast and it was soft from being in a package during the trip. I did the above and it was terrific.

    2. bakersresource

      Great tip, this really does help to keep crusts super crisp. Just make sure to eat the bread quickly after reheating!-Jon

  203. Jared

    I’m looking to make this bread but all I have on hand is active dry yeast. I’m assuming the only difference would be that I have to dissolve the yeast in the water first. Would I be correct with this assumption?

    That’s right, Jared; you might also find your rising times are a bit longer, but active dry is definitely a good choice, and these days, you don’t even need to dissolve it in water first anymore – just add it right along with the rest of the dry ingredients. Good luck – PJH

    Reply
  204. Julie

    Love the taste of this bread but would like the outside to not be so thick and hard…any suggestions? Would baking on an airbake sheet help? No water pan underneath? I’ll try anything…thanks so much!
    You can skip the water/steam for a softer crust. ~Amy

    Reply
  205. Jared

    So I finally got around to trying this once I bought a 6 quart cambro. After two days I decided I wanted to try it. So I grabbed a 14 ounce hunk of dough, rounded it into a ball, placed in a bowl with a floured towel. About 45 minutes later I place a cast iron pan in the oven and preheat to 450 I grease a baking sheet with vegetable oil and place the dough onto the sheet, score, place in the oven along with the water in the cast iron pan. I smell burning about 15 minutes in but I think it’s okay but I look at it and see that the top looks great but the pan looks like its burning, whatever. I let it go for another 15 minutes and pull it out of the oven. the bread is completely burned on the bottom. Am I using the wrong type of oil? Other than the bottom the bread was great, big irregular holes in the crumb and a thick, crisp, yet supple crust after cooling, and a tangy flavor that I really enjoyed. I’ll be trying the rest of the dough on a pizza stone.
    If the bottom is burning, but not the rest of the bread, try using two baking sheets layered. This will give the bottom of the loaf extra protection. Hope this helps! ~ MJ

    Reply
  206. brigittap

    I had forwarded this recipe to my boss and he asked if I thought it was possible to mix the dough by hand and then cook in his bread machine? I didn’t think so, but I also have no experience with bread machines. I figured I could at least throw the question out there to see if anyone else knows?

    Hmm, I suppose technically if your boss has a bread machine that has a bake only setting with no further rises or kneading then it will be possible to bake half of this recipe in the machine. However, I would strongly suggest to bake in your oven if you want a very crisp crust.-Jon

    I agree with Jon – if he has a Zo he can certainly program it to “bake only,” but he won’t get the same type of bread AT ALL it’ll be spongy/leathery baked in the machine, rather than having the crisp/crunchy crust it gets baked in a regular oven. I don’t recommend it. PJH

    Reply
  207. Diane

    I love baking whole wheat ciabatta bread but have not been able to get a crusty crust. I tried throwing ice cubes in a pan under the baking stone just before closing the oven door but still no crusty crust. One method I used that did provide a HARD crust was putting a large pan in the oven and heating it to 450 and after a while I dumped the dough in it, covered it and baked 30 min I think then took the top off and cooked another 15 min. The crust was hard as a brick. I have a gas stove so does that make a difference? What would cause a crusty crust from putting hot water in a pan under the stone cause? I get really pretty ciabatta with holes and a nice texture but I want a crisp crust. Help!

    DLM

    Save that ice cube/water method for another type of bread! To get the crispy ciabatta crust, once the bread is baked – turn the oven off, place ciabatta on the oven’s middle rack, crack the door open about 2″, and allow ciabatta to cool completely in the turned-off oven. Happy Baking! Irene@KAF

    Reply
  208. Zanne4848

    I’m going to try this in my Breville Smart Oven (the largest one).
    I don’t have a cloche (and it would be too tall anyway) and no room for putting a pan of water. I was thinking of using a stainless bowl over the dough in the oven to contain the moisture. Could I use a cake pan (lined with parchment) as the base to contain the shape of the loaf?
    Do you think this will work? Obviously, I would be making a smaller loaf each time.
    Thanks

    Reply
    1. PJ Hamel , post author

      Yes, I actually do think that would work. Worth a try, anyway – let us know how it goes, OK? Cheers – PJH

    2. bakersresource

      It may be a better idea to simply spray your loaf with water before placing it in your oven. Also, make sure to open the oven about half way through the bake to remove excess steam.-Jon

  209. Gigi

    I love the No-Knead Crusty White Bread. I have real good luck with it and tastes wonderful. My problem is my class in bread baking. I have to make two loaves of bread weighing 600 g a piece. This recipe doesn’t meet his criteria. How can I fix the items that need to be weighed as well as the percentage? I am really stumped.

    Reply
    1. MaryJane Robbins

      HI Gigi,
      Is your instructor covering Baker’s Percentage? If so, he should also be covering how to calculate the dough to achieve the desired dough weight. If not, check out some of the books that cover it well, such as Gisslen’s “Professional Baking” and Amendola’s “The Baker’s Manual”. Both books are available online. Good luck with your class. ~ MJ

  210. Peter

    I live in the backwoods of Thailand and getting decent bread is tough. Tried many recipes, but I couldn’t believe this one. It’s simplest and the tastiest white bread around. It always lasts well. The store bread I have bought here is stale within a day, this lasts well, dont end up wasting much. Thanks so much for this, you made an expat very happy

    Reply
  211. Marie Shipley

    No-knead crusty white bread recipe- can you half this recipe. Love Bread toooooo much, so, if I could make it in half, that would be great. I am not good at halfing recipes? Thank you.

    Reply
    1. PJ Hamel , post author

      You mean, you want to make half the recipe? Or you want to make half a loaf of the dough you have stashed in the fridge? Either is fine – for half the recipe, cut everything in half; a pencil and paper (or better, yet, a hand calculator) is a big help. If half a loaf, simply scoop out half the amount of dough called for, and bake a bit less – maybe 10 minutes less? Not sure exactly, just make sure it’s nice and brown. Good luck – PJH

  212. tina

    Yes, this bread is delish, I live in New Mexico, 5000 ft above sea level, I feel like the dough doesn’t rise much in the fridge. I have a 6qt container and I’d say the dough only rises 1/2 way up the container. Any suggestions or is this OK?

    I also takes over an hour to bake otherwise it’s undercooked inside.

    I still love this recipe but I’d like to tweak it

    Thanks

    Reply
    1. The Baker's Hotline

      This is one of my favorite no knead recipes. Definitely worth your time getting it right. It will not rise as quickly in the frig as at room temperature so do not worry. The cold environment is slowing the yeast activity while building organic acids for flavor. Set you oven 25 degrees higher to compensate for the higher altitude. For more tips, please got to Recipe page and click on High-altitude baking under Ingredient guide found at the bottom of the page. Have fun! Elisabeth@KAF

  213. Mom in Kentucky

    Made this two days ago. Baked half as two round loaves in a cast iron Dutch oven. Great! Waited til today to make the remaining half into pizza. Used a cast iron pizza pan and a cast iron skillet (your blog about cast iron a pizza’s best friend has been my pizza inspiration for awhile now). Fabulous as pizza dough. So easy, can make every week in just a few minutes. My favorite pizza dough that I’ve tried.

    Cannot thank you enough for all that you do. And must agree with all who speak so highly of your flour. Adore your white whole wheat.

    Reply
    1. PJ Hamel , post author

      So glad you discovered this simple no-knead dough – it certainly gives you a lot of great bread for not much effort, doesn’t it? Wonderful how time does the work for us. Thanks for your kind words about our flour – we really appreciate it (and we love them, too!) :) PJH

  214. Tina

    Hi, I love this bread and bake it at least once or twice a week for my family. I live in New Mexico where the altitude is 5000 feet above sea level. so I have made some minor adjustments. 3 1/3 cup water, add 2 xtra tbsp of flour and 1 tbsp – 1/2 tsp of yeast. I bake at 470 degrees. I try to bake until thermometer reads 200 (about 1 1/2 hours) but sometimes the bread starts to burn on the bottom if I keep it in the oven too long. While it tastes delicious and with a little toasting is perfect, my bread is always a little moist and I don’t really get those nice irregular holes in the bread. I called the hotline and they suggested speaking to a local baker. I tried with no results. Anyone out there who has baked this bread at a high altitude, please let me know your results. THanks

    Reply
  215. Paul Martin

    I been making this Bread, just exact to your measurements, but my bread is not light enough ,still
    a little heavy. One Questions I have, you keep mentioning that to use a scale 32oz, which I have
    been doing. But in your list you show 61/2 to 71/2 cups of flour. If you consider 8oz equal
    1 cup, then ,if you take 7 x 8 oz, it comes out to 56oz?????? I think I should be adding more
    flour than 32oz, this does not make sense. Think this is why my Bread a little heavy and wet. No
    enough flour. Thanks. (PS ,The bread is good and eatable, but think it could be better) Paul

    Reply
    1. PJ Hamel , post author

      Hi Paul – actually, flour weighs about 4 1/4 ounces per cup, not 8 ounces; only water, juice and other similar “thin” liquids weigh 8 ounces per cup. So 32 ounces is just fine. Make sure your dough has risen good and high before putting it into its thoroughly preheated oven, OK? And bake it all the way through; if it starts to brown too much, tent it with aluminum foil. Any further questions, please contact our hotline, 855-371-253 – I’m sure they can help. Cheers – PJH

  216. Kelli

    Forgive me if you already answered this question… I didn’t have time to read all the comments. I recently moved to Colorado where our elevation is over 4,500 ft above sea level, so I am still trying to find good recipes (or a way to convert) for high-altitude baking. I would love to try this recipe, but do you have any sure-fire cheats to converting this recipe for high-altitudes? Thanks! I love KAF recipes!

    Reply
  217. "Dick Johnson"

    This bread was really, really good. Easy to make, too!

    I’ve made it twice so far. Once with 2 hour room temperature rise, then 3 hours in the refrigerator. Was pretty good.

    Second time, it had the 2 hour initial, then 7 hours in the refrigerator. After that seven hours, I made bread with it and it was even better than the first time. I only made one loaf and left the other half of the dough in the refrigerator over night.

    Next day, we made pizza with this dough. Wow! Crunchy, thin crust with a great yeasty flavor.

    I am making more as I type this. It’s been in the fridge for almost 3 hours now. About to make a loaf and then bask in the warm, awesome smell of freshly baked bread. Is there much better than that?

    Anyway, thanks for this recipe. I really do enjoy it.

    Reply
    1. PJ Hamel , post author

      Dick, enjoy your experiments – they all sound tasty! That’s the nice thing about bread baking – the journey and the destination are equally satisfying. PJH

  218. dmr2000

    My very first baked bread and a success! I used my new KAF dough bucket for the first time and it sits in the refrigerator with the remaining dough. I hope to be able to keep enough dough for 6 more days and try this bread as a sourdough. The thought of pulling off a piece and baking up something fresh is challenging enough to finish up this dough sooner that that!
    The biggest challenge for me was trying to get the 1 cup of hot water in the bottom pan and closing the door quickly enough. I am guessing that this process assists with the outcome of the crust???? If so, I guess I was quick enough but could’ve been quicker since my finished product had a crispy crust but an even crispier crust would’ve been even better. For this step, I used a baking sheet on the bottom rack, pulled the rack out a bit so I could get the water into it and then as gently and quickly as possible pushed the rack back in and shut the door. I wouldn’t mind a few suggestions on how I can do this more productively and that’s why I am sharing these details with you.
    I am so excited about my new bread journey and cannot thank KAF enough for their wonderful website filled with knowledge and the wonderful Baker’s hotline for the expert baker’s with their amazing help, patience and encouragement.

    Reply
    1. V. Findley

      I ruined my last oven by steam baking my bread. I would put a pan of water on the bottom rack and continue with the directions for baking. I ended up, after several months, having to replace a major electrical part in the oven, and was told at that time, that to steam bake, you really should have a special oven designed for this. I now use the cloches and find no need to use steam.

      Comments?

    2. PJ Hamel , post author

      Well, I’m sorry that happened. I know a lot of people do bake using steam in regular (non-steam) ovens, without a problem. There are really too many variables (how much steam, how frequently you bake, type of oven, age of oven, etc.) for me to comment more than that… PJH

  219. V. Findley

    I use this recipe and always with success. I have two cloches to bake my bread in. Two questions: If the dough rises on parchment paper, how do you transfer it to the Cloche without it losing its shape and interrupting the rising? I hope this makes sense.

    Second question: What is the best way to clean up dough from sinks, counters, boards, utensils, etc. hot water, cold, sponge, dish cloth, etc.?

    Reply
    1. PJ Hamel , post author

      If I understand your question – I’d just make sure the parchment is trimmed small enough to fit within the cloche, then pick it up by its edges and lift it into the cloche. As for cleaning – use a bench knife or dough scraper to scrape as much of the dough from the counter, etc., as possible, before scrubbing with cold water/paper towels. Utensils and bowls: use cold water and paper towels. If you use a dishcloth, sponge, etc. it’ll get covered with sticky dough. I’m not a fan of anything throwaway, but this is really the one thing I do use paper towels for (well, draining cooked bacon, too). Hope this helps – PJH

  220. Jeanne

    Anyone try this with spelt flour? I’d like to give it go. I’d expect a somewhat softer loaf that’s a little more spread out, too. Any suggestion beforehand would be great.

    Reply
    1. PJ Hamel , post author

      Jeanne, use less water; and, as you said, expect a flatter loaf, unless you bake it in a supportive pan of some sort, rather than free-form. The gluten in spelt is VERY mellow, and doesn’t support high-rising breads. PJH

  221. Paul McWhorter

    I have made this bread several times and it rises beautifully, gets great bounce in the oven, and has a wonderful crust, and the bread tastes excellent. The issue is that I never get the big irregular holes like you get, and like you expect in artisan bread. My bread, while it has risen very nicely, and is not too dense, always has smaller closely spaced holes, like commercial sandwich bread. I have tried everything! What is the secret to big irregular holes in the bread?

    Reply
    1. The Baker's Hotline

      One of the largest factors that determine whether or not your bread has large holes is the hydration of the dough. The wetter the dough, the larger the holes. For a good example, I would try a rustic ciabatta recipe! Jon@KAF

  222. McAlvie

    Just dropping in to say how much I’ve enjoyed making this recipe. With the KA dough wisk, it’s even easy to mix up. I made two loaves right off, a third later in the week with no appreciable change in flavor. The last loaf, I experimented by leaving the dough out to rise extra long, probably 4 hours. As a result, it fell after rising and started to produce bubbles. I baked as usual, and it rose only minimally in the oven. However, the result is a wonderful ciabatta style loaf, tender-chewy with a slightly sweeter flavor. It is fantastic dipped in a little herbed olive oil.

    Reply
    1. MaryJane Robbins

      It’s always good to experiment, we learn each time even if the baked goods aren’t perfect to look at. Never stop trying new things, right? ~ MJ

  223. Shanna Carlson

    Has anyone tried this in a 9×5 pan? Every time I try and make bread it always turns into a pancake in the oven. The crust is always soft and the middle is always dry-ish and dense. Was it maybe the recipe I was using? I weigh my flour 4.25oz to the cup.

    Reply
    1. MaryJane Robbins

      Hi Shanna,
      It’s always hard to pinpoint what may be happening without chatting in “real time”. I would say give the hotline a call, then we can talk about all the different things that effect bread baking, like temperature, time, texture, etc. ~ MJ

  224. Erin

    So after making a couple of different sized loaves, without a scale (I really need to get me one of those), I decided to use the little bit of dough I had left in the fridge after about 7 days as a pizza crust- stretched it thin- 30 minute rise- and then used the same par-bake method as in the now and later recipe, just on my barbecue grill. The results: absolutely fantastic as a crust, if you fancy a thicker bubbly crust with all the crunch of a think crust! So happy I decided to experiment.

    Reply
  225. RZygmont

    Can you use bread flour instead of AP flour? Also, I’ve found I can use almond milk and still keep the bread “non dairy” could I try it here too?

    Reply
    1. The Baker's Hotline

      Bread flour and almond milk substituted for the all-purpose flour and the water will give you bread with a slightly different texture and flavor. You may certainly make good bread with them.~Jaydl@KAF

  226. diane

    How could I make this into hoagie size rolls and pre bake. Thank you And naturally finish off later after being frozen

    Reply
    1. The Baker's Hotline

      Rather than shape into loaves, divide the dough into the size rolls you prefer. Bake the rolls just until they are pale blond. Cool the rolls before freezing them.~Jaydl@KAF

  227. Char Girardi

    I made bread a few days ago and it was nice and crusty when I took it out of the oven, but during cooling the crust became very soft and almost damp….. what am I doing wrong?

    Reply
    1. The Baker's Hotline

      As the bread cools, moisture from the interior of the loaf makes its way to the crust and out into the kitchen. You may want to bake your bread a little longer to more fully dry out the crust.~Jaydl@KAF

  228. diane diprete

    I asked earlier about turning this recipe into rolls , par baking, and then finish cooking. How long approximately before the rolls are a pale blond? How long can I keep them in the freezer? At what temperature do I preheat the oven to finish baking and for how long? Also, do I place the rolls on a pan, stone, or the oven rack for the final baking. Thank you

    Reply
    1. The Baker's Hotline

      Hi Diane- Instead of par-baking, I would recommend baking the rolls fully. You can then double-wrap them, right after they are cooled, and freeze them for a few weeks if you like. I would then thaw them, fully wrapped still, overnight in the refrigerator. Just refresh them for a good 10 minutes at least (until well heated through to the center) in a 375°F oven before serving and enjoy! Happy Baking! Jocelyn@KAF

  229. Diane

    I just tried this recipe, I thought when mixing up this looks soooo wet. I just wanted to add more flour but, fought it:) I know it says really wet but, wow WET!!! Well glad I fought putting more flour in in it. The bread was so easy and good and you are right wet lol. I love the crust the best never can get it like that .This is now my go to bread and I have more in fridge for the week. Thanks

    Reply
    1. PJ Hamel , post author

      Diane, thanks for sticking with us through thick and – well, thin! Glad you didn’t add more flour; amazing how it tightens up over time, isn’t it? So glad you’ve found a great new bread recipe. PJH

  230. Maura

    Long time reader; first time writer. Regarding the amount of dough, on the blog and in the recipe, all that’s mentioned is grabbing a handful. Do you use all the dough that this makes in one shot, making 2-4 loaves/boules simultaneously? Do you just grab a handful or two and stick the rest back in the refrigerator for the next day? Can you “feed” it to make more dough? Thanks so much! I love all things KAF!
    This amount of dough will make two good-sized round loaves, 3 or 4 flatbreads or baguettes, or at least 2 dozen rolls, depending on what you’ve a mind to do with it. You could certainly use half for a loaf one night and leave the dough in the frige for another 3 days, then make the rest. The dough will get more sour-tasting the longer it hangs around. You could use a portion of the dough as a “chef”, or the nucleus of another round of dough; it’s been done that way in France for many a century. Susan

    Reply
  231. Maryjane

    I just moved from sea level to 3500 feet altitude. I made sure my yeast was active but my dough never rose and feels very heavy. Directions for high altitude? I’m having much trouble now. 1000 feet in PA and sea level in VA were great. Now, not to great!!!
    Maryjane, one other thought I have, besides Jocelyn’s sound advice above. Is the water in your new location chlorinated? If so, it’s quite possible that’s slowing down the yeast in your bread. Susan

    Reply
    1. The Baker's Hotline

      Hi Maryjane- The problem you are having is a little odd, as high-altitude usually makes doughs rise MORE quickly and readily than usual. So I’m thinking that although I know you checked it, I would maybe double-check your yeast again. If you mix together 1/2 cup 90-100°F water, 1 teaspoon yeast and 1 teaspoon sugar, you should see that double in about 10 minutes. If not, then I would get a new batch of yeast. Also, I would make sure you are measuring your flour by fluffing it up and sprinkling it lightly into the cup to make sure your dough isn’t too heavy. We do have additional instructions, specific to high-altitude here on our site: http://www.kingarthurflour.com/recipe/high-altitude-baking.html. If you find you’re still having some trouble, please give our Baker’s Hotline a call at 1-855-371-2253 and we’d be happy to help you figure out how to fill your new home with the delicious smell of fresh baked loaves! Happy Baking! Jocelyn@KAF

  232. jim

    well, looks like I’m a little late. I did this exactly like you said. It came out looking nice and brown, but it is heavy and dense. I tried some of the Artisan bread recipes, had the same experience. I don’t understand why everyone else raves about this and I seem to get very different results. I thought about either more water or less flour, but this stuff is so sticky already, cant imagine what would happen. If anyone has any inside tips, I’d really appreciate it. this is really frustrating and a waste of good flour.

    Reply
    1. The Baker's Hotline

      Hi Jim- There are a few things that could be happening. One thing could be to much flour depending on how you are measuring your flour, although if you find you bread is sticky and the dough itself doesn’t feel too heavy then this may not be the case. What I am guessing is you may be over-proofing the dough a bit, so it is crashing in the oven and destroying all that light and risen structure it had built up. So next time I would recommend moving it along into the oven a bit sooner. if you would like to give our Baker’s Hotline a call, we will do our best to help answer any other questions you may have. Happy Baking! Jocelyn@KAF

    1. The Baker's Hotline

      The comments take a moment to go through our system and be approved, as we like to respond to each one when it is submitted. That is why you did not see the comment appear immediately, but thank you for following-up with us. Jocelyn@KAF

  233. Nick

    One who lived in France for many years and always enjoyed their bread this one is good if not
    better than theirs. I halved the ingredients, no problem. Great website, I get your e-mails almost
    on a daily basis..

    Reply
  234. Will

    I have always been scared to death of baking bread. I love to cook, but baking has always seemed like voodoo or some secret magic. I finally worked up the courage to try my hand at bread and found this recipe. It turned out AMAZING! So crunchy and delicious. Fresh out of the oven we spread goat cheese, prosciutto, fresh basil, and drizzled it in olive oil. I will now be baking bread as often as possible. So delicious. Thanks for the recipe!

    Reply
    1. PJ Hamel , post author

      Will, this is exactly the reaction I’ve hoped for – turning non-bread bakers into passionate bread bakers! I’m so glad you found this blog post. Good luck in all of your future yeast endeavors! :) PJH

  235. Rhea

    Hi! Fun technique! Question: would I be able to make a traditional sandwich loaf from this dough? I have my first batch waiting for me in the refrigerator, I’m so excited :)

    Reply
    1. MaryJane Robbins

      HI Rhea,
      While you can bake in a loaf pan, the bread will still have the open texture and crisper, drier crust than a traditional sandwich bread. Think of a French loaf, and you’ll get the basic idea. ~ MJ

  236. Astheart

    I have just found the recipe, and that’s why I don’t know if I will get any answer… Anyway, I have also seen a video with that method and I like it very much. I would like to give it a try. But, I am Czech, and Czechs love wheat-rye bread so I would like to substitute some wheat flour for rye. I know that rye flour has little gluten so there could be a problem with rising if I add it too much. What do you think, how what ratio wheat : rye would work?
    Regards from the Czech Republic!

    Reply
    1. The Baker's Hotline

      Sure you may add some rye Astheart. Try replacing 2 cups of the all purpose flour with some rye. Use more if you like the results and even try using some bread flour in place of some of the all purpose if if the rise is not the best. Elisabeth@KAF

  237. Cedarglen

    Hmm> I know that this formula and method is a bit dated, but it remains reliable. I’m still tweaking time/temperature and appearance, but I’ve never had a bad one. Next is a few variations, perhaps 50% KAF WWWF. I’m thinking a tiny bit more water and time. Of others have any thoughts about making this with White Whole wheat flour (Or some Rye…) I’s sure like to hear about your results. THe best part is the slow, cool rise and I’ve got the time… Ideas, please… Standing by.
    -Cook, aka just Craig

    Reply
    1. The Baker's Hotline

      Yes, you certainly could make this with some WWW or rye flour. This is one of my favorite no kneads recipes by the way. It looks so professional and pleasing every time. I have made it with some WWW. I forget how much but I bet I did 25 – 33% WWW which is what I always do when introducing a whole grain for the first time. I added maybe 1-2 T. extra water. The bread was delicious but did come out a little denser. And as the dough matured in the frig the more dense the end product was. Rye would be great also. Maybe throw in some bread flour for a nicer rise if using some rye. Play around with it Craig! Elisabeth@KAF

  238. Sue Magoss

    Instead of using 1 Tbsp of salt in the favorite no knead recipe, can I use garlic salt and get a garlic flavor?
    Sue Magoss
    N. Collins, NY

    Reply
    1. The Baker's Hotline

      Hi Sue- You really need to use the amount of salt called for in a recipe for that loaf to properly turn out well, especially in a no-knead recipe. If you want to add garlic salt, that will unfortunately interfere with the structure of your dough so it would be best to brush the crust with melted butter and sprinkle it on, or to make slices of your bread up as garlic toast or with garlic butter after the bake to add that flavor. If you have any further questions, please feel free to call our Baker’s Hotline at 855-371-2253. Happy Baking! Jocelyn@KAF

  239. louise

    This is the bread recipe to beat all bread recipes. I adore this bread. It’s crusty, it has beautiful large holes, it’s fantastic for dipping in olive oil, it makes a marvelous pizza crust; I’ve even used a freshly baked slice slathered with creme fraiche and shaved maple sugar for a dessert to die for. Add to that it doesn’t even need to be kneaded and, voila, perfection!

    Reply
    1. The Baker's Hotline

      Thank you so much for your kind feedback Louise! So glad you enjoy this simple and delicious loaf. Happy Baking! Jocelyn@KAF

  240. Will

    The best plans… If there is a way, I apparently have found it as I produced a Frisbee – like bread; there was very little oven spring, The dough looked way too relaxed – will try again tomorrow.
    What is the temperature of the dough when it is oven-ready? My refrig. runs 37 degrees F., maybe that cools the dough too much..??

    Reply
    1. The Baker's Hotline

      Hi Will, your refrigerator temperature should be fine, although it will likely take a while for your dough to rise once you have shaped it, since the dough is cold. You may need to let it rise longer before you bake it. I would also make sure your yeast is healthy and active. We’d love to give you more help troubleshooting this recipe at the Baker’s Hotline: 855-371-2253. Barb@KAF

  241. member-Judy Caudill

    My son ordered up this bread when he comes to visit for Thanksgiving. I now know why I stopped making this bread. The frustration level is worse than being around my 2 year old twin grandchildren. My bad I tried to make two loaves at once and they spread over the parchment and stone. So I pulled the loaves out right away and they were stuck to the parchment. I scrapped the dough off the parchment onto my bread -making board taking with it the parchment in little torn pieces. What should I do, well I decided to let each piece rest 20 minutes and bake separately. This dough is very forgiving. Each loaf rose very high and are beautiful. Now all I have left to worry about is if there is parchment paper inside the bread.

    Reply
    1. The Baker's Hotline

      What a great recovery! Warn your guests about the paper; hopefully, it’s just a story they’ll about Grandma’s bread someday! Next time, use some pan spray on the parchment. Laurie @ KAF

    1. PJ Hamel , post author

      Christopher, I’ve never tried this. It seems it would be a bit difficult, stirring flour and water into a cold, somewhat stiff dough to make a dough of the same consistency – not the same as a more liquid sourdough. However, I don’t see any issue with doing this besides the potential difficulty of the process itself, so go for it! And let us know how it works, OK? PJH

  242. Janet

    Just finished baking my first batch. My husband and I love this bread. I’m having a problem with my oven, though. After baking at 450 for 30 minutes, the oven will not shut off right away. I lower the temp after I take the bread out and then I have to wait about 10 -15 minutes before the touch controls work again.
    Is it possible to get the same results at a somewhat lower temperature? Or preheat to 450 to get the steam and then lower to 425 or 400? How long to bake at the lower temp?

    Reply
    1. MaryJane Robbins

      HI Janet,
      Try the hot preheat at 450°F, then lower to 425°F for the bake. It should be about 25-30 minutes. Hope this helps. ~ MJ

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