I was about to give up but kept wrestling with it until it sort of resembled bread. I am adding this to my list of to-do. You can see where to purchase it here. I served it with some soup and it was perfect! **If you want to add seeds to the bread, any of the wet methods will help the seeds stick to the bread. Thank you so much it’s a great recipe! Bake until the loaf is golden brown, about 30 minutes. Our first grill out of the season. Wow. Hi Jenny, here in the UK I’ve made quite a few of your recipes especially the breads but what I want to know is very important. I have made soooooooooo many of your recipes, all with success. Hope your family is safe and well. Thank you so much! I’m wondering if maybe your thermometer isn’t accurate? (You will fill this with water later to create steam in the oven). The only question I have is this: Anytime I make a dough with yeast (bread, pizza crust, etc. There’s certainly nothing better than fresh bread! Maybe I’ll try it in a loaf pan and see if I get better height that way. Hope you enjoy! Wow! Can I use rapid rise yeast in this recipe? My husband and daughter were waiting with butter in hand to slather onto this hot, crispy, pillowy, chewy ball of comfort! Instacart is unavailable in my area right now due to high demand. -thanks! Also wonderful! Hi MJ, This recipe is adapted from the Artisan Bread in 5 Minutes A Day cookbook. With your second batch, I don’t think the lack of water in the oven would have caused the bread to brown less. My only complaint is that it makes ALOT of bread. Looking forward to giving this recipe a try. perfect recipe. I love this recipe❤️ Thank you for sharing.. If your dough is too dry, add a few tablespoons more warm water. Hi Jenn, If I use my Dutch oven, what size & how much of the dough for one loaf? . The dough should rise in the oven. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours. Made this bread today. It may also spread/flatten a bit; that's okay. Prep Time 5 mins. I am planning to make it again this weekend but I’m just wondering, is it possible to shape it and cook it as a baguette? Jenn – Is it OK to put the cake pan with water into the over while it is pre-heating? Yes — you’ll need 845 grams. Jenn, every single recipe I’ve tried has been great! Hi Joseph, Once you shape it into a ball, it shouldn’t be sticky on the exterior. This is the best and most successful bread recipe that I’ve ever tried. and Zoë François and they also have a book that focuses on whole grain bread recipes. If you do happen to try it please LMK how it turns out! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it. The dough will rise a bit. My kids said it was like they had in restaurants! , Hi Jenn: I want to thank you not only for this recipe (which I made today, simply delicious and so easy, couldn’t believe a no-knead recipe could work so well) but for so many recipes over the years. Be sure the pans are nonstick and grease them well. Lightly flour the countertop and dump out the bread dough on the floured surface. I tried the bread in the pan and it made a beautiful loaf of bread. I use it for pizza crust as well (usually making the dough more wet). Hi Irene, I just added water to the ingredient list. Made it exactly as directed and it came out perfect. Cover the dough with a bowl or damp tea towel for the second rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and salt and let it sit until frothy, about 10 minutes. Cooked it as directed but only about 25 minutes. Sorry you had a problem with this! They were crusty on the outside and beautifully soft and light in texture on the inside! Sure, Almaz, you can use bread flour if you increase the water by about 1/3 cup. I feel like I’m this close to a decent loaf. Hi! Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. Jenn, thank you so much for this fantastic recipe. This bread is great! Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes. Might be fun to have kids help if they have sensory needs! So glad you like the bread! You won’t even notice it’s in the bread. Thank you for sharing this restaurant quality bread recipe. Who knew this was so easy after learning from my mother in law the old fashioned way of kneading, punching down, pans, etc. Was really good. I do think you could make one large loaf. Hi Anne, I have never tried this with whole wheat flour so I can’t say for sure. I’ll have to add that to my list of recipes to potentially develop. Will make this again for sure. Another winner recipe from your site! If it’s too wet, add a few tablespoons of flour. I was thinking like ciabatta roll size? This is my go to. I’d love to rely on a temperature, but this is so far off, am I doing something wrong? Why then, and not before? I will be making this bread soon! The one thing I would do differently next time is weigh my loaves for consistency in size. Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough). I have to invest in a Dutch oven. Hope that clarifies! When you say it didn’t rise as well as the first batch, are you referring to when it’s sitting on the counter after coming out of the fridge, or when it’s in the oven? Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. I hit the jackpot!! I only made half a batch and divided in in two–we’re empty nesters–and we loved it. I cook mine in a fast iron skillet with parchment paper but no lid. Followed directions, conquered my worst fears and had a lot of fun. It has a nice crisp crust, a lighter texture and a wonderful flavor. The recipe does actually have the conversion to weight. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The process is fairly simple and only takes about 10 minutes to make the bread dough and get it set up for the first rise. Max. Can you please add the water to your list of ingredients. Are you looking for an artisan bread recipe that’s easy to make and has that perfect crusty bread texture? I might of added another 1/4 cup of King Arthur’s. Such an easy and delicious recipe. I love this recipe so much! Hi Emma, You can use parchment paper to line the pan. I would really highly recommend this recipe to anyone new to baking. Preheat your oven to 450 degrees F. Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for about 30 minutes. I used a heritage all purpose flour from a small mill in town. This is a WONDERFUL recipe for beginner bread bakers. It comes out perfectly every time! , Thank you for all of your recipes, Jenn… you are AWESOME! Love that it is an easy to follow recipe. So glad this has been such a hit and that your 12 year old has been keeping busy in the kitchen! The dough rose just fine, but it was a goopy mess and in no way would hold a shape and bake into a loaf a bread. I have a batch waiting to be baked. oat flour; coconut flour? I would just foil the top so the heat doesn’t escape. Next time I’m going to try substituting half the flour with wholewheat bread flour which I see from another review means adding and extra 1/3 cup water. The dough should be a little wet and sticky. I have had so many bread fails over the years and this is the first time I had something come out delicious! It’s a really nice rustic bread and sadly will be gone before tomorrow and I am all out of regular flour so I cannot make any more. I left my baking pan for them at the cabin. Every recipe I have tried of yours is fantastic. About an hour before baking, turn dough out onto a well floured surface and form into a ball. I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Greetings from the UK and carry on baking! Just made the bread! Meet our Dutch oven bread recipe! I made my last third of dough into rolls and used them for burgers. Regarding the measurements….is it 6 and a half cups of flour or 6x half cups of flour? My 2 daughters and I had a remote “Chopped” contest to see how our use of your Crusty Artisan bread recipe turned out. Hi Jenn, love your recipes! It does require a small amount of kneading but it’s pretty darn easy to make. Perfect! Some ideas include cheese, raisins … (If your container isn’t vented, … I’d love to hear how it turns out! And I thought I would try that method with my much easier to make no-knead bread recipe. Hi Debbie, I have a chronic pain condition in both my arms and managed to make this. Glad you like it, Elaine! For my second batch I added about 3 cups of raisins to the floor before adding ingredients. Instructions & measurements were followed precisely. Was your yeast fresh? My family thanks you, too! I was so worried that I would have to reduce the recipe as my family and I are not bread eaters… The dough was really sticky and stringy but I managed to bake my first portion. Can I make this in a bread pan? The recipe is quick and easy and makes 3 loaves! I wish I could help, but full disclosure — I’ve never made sourdough bread — sorry! More like a hockey puck. Hope that helps! I served with manchengo cheese, pepper dew peppers and balsamic vinegar. I have made this recipe twice since we’ve all hunkered down. I’d love to make this – I actually HAVE flour. Thanks. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. Easy Gluten Free Artisan Bread March 27, 2020 by Nicole Hunn. Thanks! Hi Jenn, I decided to try this recipe with my 3 grandchildren, ages 7, 10, and 13 as a stay at home activity. dutch oven or bigger. When you’re ready to bake a loaf, pull out one-third of the dough. I do think 1 to 2 tablespoons of finely chopped fresh rosemary would be a wonderful addition to this bread. Hi Joan, the prepared dough can be refrigerated for up to 14 days. This is a great recipe. Learn how your comment data is processed. Is it possible to divide this in smaller portions? Next time, will be better. I have shared this recipe with EVERYONE! The nice part is it makes 3 nice loaves, so my new neighbors got a loaf as well as our daughter and we still had some for ourselves. Thanks Jenn! Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath. YUM! Maggie, Glad you like the recipes, Maggie! Hi Nell, I’d suggest this Cheddar Soda Bread. I do hope to do more book signings once we can leave the house again (and I have another cookbook unofficially on the way). The slower rise gives the yeast time to develop the characteristic bread flavors we love, Salt also strengthens the gluten structure of bread dough. Is this normal? Also, you suggest adding water to the second pan after you put the dough into the oven. Thank you for the recipe! The best part about this fool-proof recipe … Hi Maggie, I’m so sorry you had trouble! A packet of yeast has 1 Tbsp in it, so we 2/3rd the recipe (is that a verb?). Thank you for this recipe, Jenn. It came out of the oven looking better than at home, one side getting a little singed like it came out of an outdoor wood-burning pizza oven. One question, could I make a giant free form loaf? And, I always bake it on a pizza stone. Thanks to the detailed instructions and photos, it was was very easy and turned out beautifully. I'd love to know how it turned out! Yep – use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. The bread came out perfectly. Hi Natasha, Glad you liked it! I will let you know if I do or if I find another great one. All’s well that ends well — so glad it turned out nicely! If you love to bake you may also like these recipes: Did you make this? Cook Time 40 mins. I’m not sure exactly how long one large loaf will take to bake, but I’d start checking at about 35 minutes. My only tweak for the next time I make this is to put a little more salt in the bread. That’s a pain too. . Your email address will not be published. I’ll be baking my first loaf tomorrow morning and looking forward to having the butter ready as soon as it’s cool enough to enjoy. Hope that helps! Thanks again for a great recipe! Perfect texture and taste! Can you adapt the recipe to using with a dutch oven? I can’t wait to see what the next one tastes like after the dough ages a day or two. Tastes great. Hi Nancy, So glad you enjoy the recipes! No, I always used the regular setting on my oven. It should start to pull away from the bowl. Hi Bailee, It’s perfectly fine to leave it out. I’m also happy to hear you’ve been experimenting with the recipe, thats when you really start having fun cooking! I actually just had artisan bread with my coffee. Reheat in a 350°F oven until warmed through, about 10 minutes. Thanks so much . I love baking homemade breads. Hi Jayne, I have made this in my Dutch oven — it works beautifully. My question: I have an old Dutch oven from my grandmother that I’ve never used. While I always get great results with King Arthur flour, it’s not mandatory to use in this recipe. I will make it again, of course! i cant wait to make this again when we can have guests over for dinner. A Dough Scraper/Cutter will make the process easier and will help move the dough around without touching it all the time. Outstanding! I’d start checking them at about 35 minutes and use the color as a visual cue–you’re looking for a golden brown. Jenn I have made this bread many times now and its the best. I’ll be thrilled if it turns out anywhere close to this one. Yes, you can definitely shape the dough into a baguette. I had my doubts about this because it’s just so simple, but I can truthfully say this was wonderful! Hope it helps! Bake until the loaf is golden brown, about 30 minutes. Hi Jana, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Can you cook this in a heated dutch oven and then remove top to brown? Help! When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Thanks for a simple recipe for a clumsy cook like me! Please LMK how they turn out if you try them! This recipe calls for 1-1 1/2 Tablespoon yeast. Every recipe by you has been a hit! I had to add about an extra 1/4 water. If you don’t have an extra pan for the water, would tenting the cast iron with foil work for the steam? This is my favorite and forever go to bread recipe. You can also use a Dutch oven for this Artisan Bread. YUMMY! Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. This bread is amazing and after reading about two hundred great reviews, I know it was supposed to be easy, too. Place the dough ball on the floured towel. I usually use 1 cup whole wheat flour and bread flour for the remaining flour measurement. I made it last week and was so proud of my finished product. Are your oven temperatures for fan assisted ovens? First time followed exactly. Omg…Yummm! Thank you!! It was my first attempt at making bread. If this recipe only works with King Arthur flour that would be wise to advise readers of. I’ve used this recipe for years. And by how much? Can’t believe how easy this was to make and how perfect it came out! Extra time and a recipe this easy made an incredible loaf of bread. Can this be substituted with another type of salt? No, I don’t think you need to knead it again after removing from the fridge. I love artisan breads. Hot bread and butter on a Saturday afternoon. My daughter just bought me a bread machine. I also made the Hot Cross buns from Recipe Tin Eats which were much lighter and fluffier. I baked two, put one baked loaf and one unbaked loaf into the freezer. Mix to combine. Thanks so much! Gail. I love how you make it look so easy to make such a delicious looking loaf of bread! Enjoy! BTW, may I ask a question about the cinnamon swirl bread from your cookbook? Eventually I baked it and it was fine but not even close to the perfect loaves I got with KA flour. Wifey wants me to take it to our daughter’s house in case it won’t work out next time! King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. Thanks! So happy to see an internal temperature as I have trouble knowing when bread is done. It is 6 and a half cups of flour. Hi Ann, I can’t say I’ve experienced that smell in bread that’s been baked but I did look online and found this article that you may find useful. This was the first once upon a chef recipe I had a hard time with. What’s more, the dough takes just five minutes to make, does not require kneading or any special equipment, and can rest in the fridge for up to two weeks (the flavor becomes more complex the longer it sits). I’ve baked two of the three loaves the recipe makes, and both times the top has almost been burned, even with a shorter time. I’ve NEVER baked bread and want to try this recipe. Use a whisk to make sure they are mixed well. It was still edible in the end but really frustrating. I am using KA unbleached all purpose flour so maybe that has something to do with it. It’s your everyday gluten free bread … Hi Debbie, Reducing the salt is perfectly fine; it’s just to add flavor and will not impact the rise at all. It is a wet dough by design, but you should still be able to work with it by adding flour to your hands. I like that it makes 3 loaves so if i have a dinner party there will be enough bread for all. And also my microwave oven can only reach 428 degrees fahrenheit but it still works on my bread. Have you used whole wheat or grain flour? I can’t thank you enough for this recipe Jenn! Can this recipe be made with any other type of flour, such as whole wheat or almond flours? And so easy. We are empty nesters so I divided the recipe in half which was super easy to do with these measurements, and then I made two smaller loaves of bread. If the loaves seem flat after they are baked, you likely need to add a bit more flour next time. I shouldn’t be surprised, everything that I’ve made from your site is wonderful. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. The next step is cutting a design (if you want to) on the top of the bread. This has been my go to website for years. I cant say enough about this site. Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. They were the best. Thank you! Thank you! Hi Nancy, It’s not important at all to use cornmeal. I’m sure this will be of use to everyone. My hubby and I at the whole loaf in 2 days!!! Glad you’ve enjoyed the bread! Delicious! Thank you! Tips for trying? He gave me a slice and invited me to his kitchen to make rye bread, hopefully, this week. I used 4 1/2 cups generic all purpose flour and 2 cups King Arthur white whole wheat flour (13% protein) and it worked! I have trouble finding good artisan bread recipes that don’t require a lot of ingredients. If Jen has a recipe for it, it will be good, no questions. Make deep cuts. It’s one of my weaknesses. Hi Katie, so glad you enjoyed the bread! Bread from a bakery doesn’t have this yeasty smell, so I wonder why I get it when I bake bread at home? Do you need to double the water in a single pan, or put in water in two separate pans? Hi Heather, So glad you are enjoying the recipes! It is totally optional, but you can add seasonings to the bread at this point if you choose to do so. I should note, I’m in S.Carolina, the temp outside was 94 and inside 79 which could have contributed to not rising enough. I do not have a lot of upper body strength, is it possible to use my kitchen aide with a dough hook to mix the flour with the yeast, water, and salt? Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. The gluten structure must support the CO2 bubbles that expand before they can set during baking. Great recipe! I love Once Upon a Chef Recipes!! Thank you for all your effort and for sharing them with us all. I’ve had a bread revelation recently too. Could I substitute it for something else? She’s been very intersted in baking lately. Sorry you had a problem with the store’s flour! I have making bread for the last past weekend and I will try yours next weekend. In the meantime, this recipe looks good and gets positive reviews. Thank you Jenn for sharing your wonderful recipe. My loaves tended to be really flat. Can’t wait to make this tomorrow! I tried making it again today but when I was forming the loaves I felt the dough was really lumpy in some spots. Unfortunately, self-rising flour can’t be used with yeast. This bread turned out delicious! I’d think that you’d get 2 baguettes out of the dough. Great bread. And how much olive oil would you recommend? I just tried for the very first time to bake bread and this recipe works for me! Delicious!!! How long? Love from Texas…Pam. Ideally, it would be great to have your recipe adjusted to accommodate using one packet of yeast. Should I bring it to room temperature before baking? Family and neighbors could not believe this was not store bought (it looks really beautiful) and that I did not help her. Hi Jen, I’m not seeing any nutrition info for this bread. Are you in a humid climate? Thanks for your great recipes! This recipe makes 3 loaves, so I made 1 loaf per day for 3 days. I’d try it first with half whole wheat/half all-purpose. This was so easy, delicious and great. Came out great! My 12 year old found this recipe. The pictures show such nice and fluffy interior. It still tasted great. Yay, I survived – my first attempt at baking bread. Four ingredients. In a bowl, stir the flour, salt, yeast and water until combined. In the end, after pulling the surface of the dough and tucking the ends towards the base of the dough, I turned the whole dough in a circular motion. that should work. Ingredients 3 cups water lukewarm 1 1/2 tbsp active dry yeast 1 1/2 tbsp salt 6 1/2 cups all-purpose flour; US Customary – Metric. Just want to confirm. Maybe I didn’t add enough flour in the beginning? I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share about what adjustments may be needed – I’m sorry! I’ve gifted a loaf or two to neighbors, and they’ve loved it, too. You’re not being ditzy! Such a helpful guide to making this (almost) no-knead bread! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. , Oh my! I’d love your thoughts. That produces a lovely texture that should work even bought her artisan bread to eating. Be worth doing site when I baked it and it gave it a big.... Is weigh my loaves for consistency in size salty for our tastes, but you can use 1 packet active. So the heat doesn ’ t eat it fast enough than a couple days your great have! Your help we ’ ve given the cookbook to all the very end, so I La. And added a whole packet of active dry yeast will also work a. The math ) day…gave one to the ingredient list rely on a cutting and. 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