How long to cook artisan bread

Any ideas what I might have done wrong with the dough. Should I have added more flour? The bread is delicious!!! Cooked for 7 minutes with lid off and it browned beautifully. Even though the dough was very sticky and hard to shape into a ball, it still formed a lovely loaf.

I am totally impressed with myself!!! Thanks for your yummy recipe. Everyone who tastes it has been asking for the recipe! Do you have any pointers for making this on a Big Green Egg?

I have been making this bread now for about two months — and had to send a message of Thanks! My family absolutely loves it. Thanks a million for sharing this recipe.

Thank you so much for sharing this recipe! It is a masterpiece of beauty and excitement every time I take a loaf out of the oven. I love the flavor especially and finally have the big crumb I was looking for! I think I will try the honey whole wheat oatmeal next. Thanks so much!

However, another reader said they used bread flour with great success. Good luck! GREAT recipe! I prepped this on a Thursday night and it baked up beautifully on Friday morning. Somehow I managed to stop myself from eating the whole loaf in one sitting and I used the leftovers for crostini on Saturday.

I will make this bread again and again and again… Delicious! I used to make a French Peasant bread which is a kneaded item and always used a tablespoon of ground cumin that gives the bread an earthy flavor.

Tried it with this no knead recipe and it was great. Also add a Tablespoon or two of grated onion for another taste treat. The only way to go from now on. I would add the cloves to the dry flour-yeast mixture before adding water and rising. Georgia — Wow! This is an amazing recipe. I love artisan bread, and have attempted numerous times to make it. It always came out too dense. I about gave up, and then came across your recipe. Perfection on the first attempt!

Not only visually appealing, but tasted great — soft, airy inside, with nice crusty outside. Followed your directions to the T, and I believe anyone who does this will achieve that same results. Thank you so much again for sharing this. I was so skeptical of how this could turn out.

Mixed it up before going to bed and baked it the next day. It came out of the oven exactly like your picture! Delicious with a big pot of homemade soup! I have my first batch of dough rising on the counter. I live in Alberta at an altitude of 3, feet in the foothills of the Rocky Mountains. Any suggestions for adapting it to a high altitude? I have this rising now by morning I will bake it. Few Question; 1.

Can we put sugar 3. Can we use milk to replace with water. The amount the same. Thought using milk will make it softer bread? After bang fresh from Oven, if you leave the bread for hours, Bread will no longer crispy , is there a better way keep it fresh and crispy? There is no need to add sugar.

I would not recommend replacing the water with milk, since the yeast needs warm water to activate. The fat in milk may inhibit this. I made this recipe tonight for company and it was a hit! I used a large glass Pyrex bowl. Recipe was easy to follow and worked beautifully. I will definitely make it again and again!

I just took this out of the oven, and tasted it with some homemade blueberry jam, and it was Pretty good. A little on the salty side, so i think i will use 2tsps. My crust was hard on top, is it suppose to be like this for artisan style bread, or is it the kosher salt? Any tips would be really helpful, as i plan to make this again tomorrow. Yes, the top of the bread should be fairly firm, with a fluffy texture inside. Thank you so much for this recipe. This has not only become a family favorite but also a community favorite!

Everyone asks me to make it. And no one believes how easy it is! One question- Is it possible to dump the dough straight into the preheated Dutch oven? The sticky dough makes quite a mess on my counters. Thanks for sharing such a cool recipe!! Now to figure out how to keep myself from devouring the entire loaf tonight…. I just finished making the bread from this recipe. Absolutely delightful! I might add that I only left it for about hours and it was totally fine.

Then I saw the yeast packet on the counter. Everyone loved the bread! I served it with a homemade garlic butter 3 tablespoons Kerrygold Irish Butter and 2 cloves freshly crushed garlic! No knead bread is very adaptable to variations in flour type. I also added about a tablespoon of olive oil and the resulting bread is a beautiful yellow with a tighter softer crumb than the original recipe.

It is delicious! Me and my wife have tried multiple times to make bread ciabatta, sourdough, bread loaves, etc.

However, we tried this and after two attempts, due to our oven being on the hot side and turning it down, we have great bread now! Your recipe is pretty foolproof and tastes amazing. Great recipe, bread is delicious and have enjoyed many loafs. Yeast is fresh and the dough rises very well.

Open to any and all suggestions you may have. Thanks for sharing. I have made this bread using white flour, whole wheat flour, oatmeal flour and then added a couple teaspoons of honey and sunflower seeds. Everybody, both men and women alike raved about it at a recent dinner I held.

It was still just as easy to work with and though being a little denser, was absolutely delicious! My biggest problem is only being able to bake one loaf at a time. Thanks for all of the tips. I made this bread yesterday. I got nervous when after only 5 hours my dough reached the top of my bowl which was very large. So I went thru the entire process earlier than stated.

The only problem I had was the outer slices were gummy. It does look wonderful and tastes delicious. Thank you for this recipe!!

Just wondering if you spritzed it with water before baking to get the crispy, crunchy top? Also, no need to spritz with water before baking. Thank you ever so much for a great recipe!!

I have the second loaf proofing on the counter as I type. Thanks a bunch!! After a series of unfortunate events I came out with No Job, No car, and just enough money in my savings to cover my bills and a few grocery items.

I was nearly to the point of starving when I found this recipe. It was simple to make and I had all the ingredients. I was living on nothing but this bread and whatever else was leftover in my cabinets for over a month before I found another job. That was two years ago and I still make this bread twice a week. Thank you for the recpie. Hi Georgia, I have the dough resting now. I went out and bought an enamelled cast iron Lagostina dutchoven.

What I am concerned about is putting an empty pot in the oven and heating to degrees. Will it be okay? Should water not be put in? PS,I am 64…this my first bread from scratch…. Kate from Canada. Hi, please reference the Notes section at the bottom of the recipe for the answer to this question. I started it late and it only sat for about 6 hours and still turned out great! Thanks very much for the recipe! I making this right now I put Rosemary and basil in.

Wow wow wow! I doubled this recipe in 2 separate bowls. It was interesting. The 2nd loaf must have had a tad more flour. I did everything exactly the same, or so I thought.

All my observation aside, this bread was excellent — both loaves. We had some right out of the oven — delicious. We had some at room temp the next day — delicious.

And we made the rest into thanksgiving day stuffing — best stuffing ever. I tried making it and it tasted amazing! Thank you for the easy recipe; you saved my hands from hard kneading. Hi Georgia. I am planning on trying this method, but was hoping to use a portion of whole wheat flour, a quarter to a half. You mention not using whole wheat as it will be dense. I was wondering what your thoughts are on using a blend of whole and white? Hi Anita. However, another reader said they used whole wheat with great success.

Many readers who have tried this bread have used the Crockpot insert with success, but I would suggest not using the lid. Instead cover with aluminum foil. I have not, but if you are concerned, go ahead and use another one of the baking suggestions listed in the Notes section of the recipe. Absolutely amazing, made it today and it turned out brilliantly, will definitely be using this recipe in the future.

Hi Could you please specify how big a cup is, in this recipe? Many thanks. Awesome, simple recipe. I let it rise on the long-side; made the dough after dinner the night before, then baked it about 20hrs later. But lo, the result was super tasty, with a perfect texture, inside and out; and looked just like the pictures.

Do you scoop the flour out of the container with the measuring cup or do you put the flour into the cup with a spoon and level off the top with the back of a knife? I did the latter as I was taught but I know you end up with less flour that way and my dough was way too wet and I struggled with forming the ball even with ample flour.

Thanks for this recipe! Super easy. I used organic whole wheat flour despite the recommendation , let the dough sit at room temperature for about 8 hrs, and the bread came out fine — albeit not as golden and airy as it appears in the picture.

It was still fluffy enough and not heavy at all. Delicious too. I have read some recipes that say to let it rise again for 2 hours. I am not sure if that step is necessary. Am I totally missing something?? GREAT recipe thank you! First time out making this I used regular dry active yeast.

The dough did not seem to rise much if at all in a slightly airy but warmish kitchen for 24 hrs. Amounted to approx 6 thicker slices. I was expecting a larger loaf by the pictures, but perhaps this is normal? In any event… although it was dense as heck. Hubby and I slathered it with smoked salmon cream cheese and had it with a yummy seafood stew for last Game of Thrones night lol. I did so and after 24 hours rising time, I can see that it definitely rose a wee bit, but nothing like what I was expecting.

Now that it has come out of the oven, I once again have a wee little semi flat loaf that looks brown, crusty and inviting, and is dense inside and not looking at ALL like your loaf pictures do. It is still delicious… make no mistake about that. Holes here and there, but not light and airy in any way. Due to not rising much? Or supposed to be dense? Now I am pleased as all get out that every single time, you make your own recipe that it turns out perfect and fabulous, and by the comments here I can tell that most of your followers are fortunate enough to have perfect loaves like yours….

I believe that they like me were simply looking for some assistance from you on what could be wrong and how to perhaps correct it. We all WANT to love this recipe and keep it forever. But perhaps a little assistance from the pro that is you would be in order. I am also wondering about the option of doubling the recipe. Have you done this yourself? I would like to produce a round lovely loaf like your perfect ones. I made it and it came out awesome. Mixed it before leaving for work, popped in the oven after I got home.

Great recipe. The first time I made this, it was very wet and would not hold its form. I just kept folding it with a bit of flour until it tightened up. I was worried it would go flat and be dense like bread I have made before. Bread is definitely a learning process, from my experience.

I also put mine in the oven with just the light on to rise, as I keep my house cool, and that has really helped my rising time. If it is cold I will turn the oven on for just about 30 seconds to get some heat, then turn it off and let the light hold the heat. Works great! So, I hope this helps you. Only change: less salt, maybe just a tsp. I made this with success with one exception, it did not retain the crusty outer layer.

Do you hav suggestions to help with crus times? I use a small casserole size. Just divide the dough in half. Roll into logs and put in casserole dish. Add lid and bake per recipe. After baking pull the loaves apart and enjoy. I am making this now. All good until now… My dough is so moist it does not form into a ball??? I was wondering if a shallow dutch oven is enough space for the bread and if it affects the baking time? If not would it be better to use a deep cast iron skillet with foil or a shallow dutch oven with foil?

My favorite bread recipe. So simple and the bread has such a great texture. I add a bit more salt and garlic powdered and some paste to the recipe to give it more flavor. Hi there! Can I ask for some help? The dough was extremely crumbly after mixing everything together. I am dying to get this right so that I can dip it into olive oil and garlic! Would you mind helping me? It cooked beautifully and looked just like you picture in the end. Excellent bread, hard crust, chewy texture, real bread!

I added rosemary and cracked black pepper. Only lasted two days, about to start another loaf. Only problem…plain, or what to add this time! That way you know the yeast is good and active. Hi, I notice you say NOT to use table salt… why is that?? Can this bread be frozen successfully? First batter was a little wetter and I think because I spooned the flour and leveled.

The 2nd was much better. Also wondering: If adding garlic — is it best to use roasted garlic or raw? Also how much to use? Last question, can dough be formed into a fat log shape to bake, would bake temp and time be the same? What sort of container? Cover with foil? This could be one of the best breads I have ever made! Looked spectacular and tasted amazing! Texture was fantastic inside and out. Wish I could post a picture for you to see, it was gorgeous!

My husband, dad, one year old, and a few guests tore into it and it was gone before it could cool. It seems to have withstood even my hectic life.

We got busy and it sat for closer to 26 hours whoops , we cooked it in a cast iron skillet covered in foil whatchagot works! I also painted the exterior with extra virgin olive oil when I pulled off the foil to finish the crust and MAN. Thank you for this great and simple recipe! Maybe try it in a different cooking vessel — I used a skillet with foil over it.

Some ovens are like that! So why does it need to be covered? Just trying to figure out what the difference is : Thanks.

I made this today and it turned out awesome! So easy and so yummy. Ok so I made it. Was certainly more fabulous than I expected since just flour and water. I mean like divine. Took seven minutes on the uncovered part. Super crusty and did not stick to dutch oven.

That is calories. Weight after baking came in at One hell of a caloric deal. Thanks so much. I just saw the recipe but I am wondering what kind of flour — bleached unbleached sifted or non sifted — there are so many types Please let me know so I can make the bread thanks.

The most fantastic bread l have ever made, this recipe is an absolute must keep. Natively crusty bread is my top choice! This looks mind boggling, can hardly wait to attempt it! I was wondering if you have ever tried to add to the bread to make it savory or a bit sweet? I thought perhaps adding cheese …..

Would that work with this recipe? Hi Carol — I think cheese might change the texture but you could try the olives and let me know how it goes!

Loved it… simple and tasty xx. I think the last time I accidentally used wax paper and it stuck.. What about oil int be bottom and no paper? The was the first time I even attempted to make bread and it was one of the best breads I ever had. I used 00 flour and it was truly amazing. My whole family loved it.. Thank you!! I love you and Dozer so mush!! I have made twice. First time I used regular flour and table salt, baked after 3hrs.

Cooked beautifully, but not a lot of flavor. Refrigerated 2 days. Took 55 minutes took cook, could have cooked a bit more as a bit doughy and still not much flavor.

Both time I made on baking sheet with a pan of boiling water on lower rack. What am I doing wrong?? Please help! Fantastic and super easy. I did the overnight fridge version.

Does doubling the recipe work the same? Hi, just made the dough and left to rise. But 1. Has anyone else had this issue? Hi Allison — take a look at my Note 5 under the recipe and the 17 second mark in the video and if you need to then add a bit more water to get the correct consistency.

I have made this a few times, using bread flour. I find I need a bit more water than the recipe calls for. The weight is wrong. Not sure how much it is for bread flour. I made this bread last night and I think its fantastic. I did alter the recipe in that the temperature of the water seemed like it would be too hot so I used water at a temp. My bread had a great rise in 2 hours. I refrigerated for only about 6 hours then cooked it later in the evening as I wanted it for breakfast.

My only regret is that I cooked it on the bottom rack and got a slight burn on the crust. The good news is the burn can be easily cut off. Thanks for all your great recipes and Dozer stories! I baked the bread immediately after rise and it was fantastic. I am going to extend the rise time on the next round to check the flavor development. I would rank myself as an intermediate level baker…this recipe raised my standing. Thank You! Great bread one question.

Would a white sourdough starter be okay to use? Before I try it. The Artisan Bread book does sound interesting. I will have to flip through a copy at the bookstore to get a better look at it. The crust looks marvelous! I love that book! Thanks for alerting me to it. Now, if I only had room on my book shelf…. I have bookmarked this bread to try out when my daughter is here at Easter.

Like you my hips repel bread so I have to deprive myself. But that loaf of occasional bread does taste extremely good straight from the oven slathered in butter. Your loaf looks spectacular. Although I try not to follow trends fashion, food.. I am so glad you posted about this- I have been wondering if I should get that book. Hi, Deborah! Your bread looks beautiful! I need to make up another batch of dough this weekend and try another one of thos great recipes. You should totally be getting part of the profits!

I wanna know what it looked like while baking and exploding. I see it everywhere and everyone raves about it. I discovered this book awhile back while following a thread on eGullet. Zoe will answer any questions you have about the whole process. Looks like I should get a copy and get started. I had never heard of Dorie until I started reading food blogs.

Then I figured it out. This recipe is so simple and amazing. I have never been a bread maker but I rolled out some hot fresh bread that was pretty darn good. I added a bit too much salt but it had great texture.

The first one I cooked in a Dutch oven, and it was crusty and really crunchy on the outside. The others I just cooked on a pan and they were also good.

I fried a little garlic and put it in evoo for dipping. It was so good! Thank you so much! This is a great Artisan bread recipe. I made it and it turned out so good. Thanks for sharing! I have made this many times.

We love it!! But please tell me if I can add a little sugar to sometimes change it up a bit? Yes you can add sugar! It really is as easy as you said, we love being able to have fresh bread at any time. Thank you for sharing your recipe, I look forward to seeing more of your posts. Where is the recipe? All I see is a description and pictures, but no recipe.

The water I used was not lukewarm warm, it was too warm. All has been fine since I allowed it to be cooler. All good now! Easy lol. Very good , taste good! Whole lot cheaper than store bought! Easy to make! Better than a white bread I make loaf every other day! Side note: why does kneading have to be so intimidating??

I add it most of the time because I forget to start the dough early enough! After it has set for hours, I simply pick it up out of bowl, form into round loaf, put it back in same bowl to rise for 2 hours. Then I pick it up and put it directly into my cast iron pot and bake it.

Turns out wonderful. Has anyone mentioned this? Now I need to go buy a Dutch oven and instant yeast just so I can make this…it sounds and looks amazing!!

Would adding spices ruin the recipe at all? Like rosemary and garlic? Would you suggest adding it in the night before when you mix it all together? Or the next day when you fold the dough? Thank you! SO excited to try this! Just add them right in when you mix up your dough ingredients. I sometimes add kalamata olives and sun dried tomatoes. Also put Italian seasoning in the dough. Have added cranberries and walnuts.

The add ins are endless, and the dough always works! I love using a banneton proofing basket for the rise. It truly makes my bread look like it comes from a bakery, with the gorgeous pattern on it.

I thought the Lodge pot should not be heated empty at all this high temperature? Did you notice any change to your pot? I use active dry yeast for this bread and it works wonderfully well each and every time. Just add the dry yeast to the rest of the ingredients. No soaking needed. It will work fine, right?

Especially if I just put my dough in with the parchment? I have a 2. My other option is a big oval roasting pot with lid. I make a bread similar to this all the time, and I love it! I also love drizzling some honey over a toasted slice or right out of the oven. I could eat this every day! I also put a large metal pan on the shelf below the cookie sheet and let it heat up for the last few minutes before I put the bread in. I boiled 4 cups of water and put that in the pan. So the bread goes in first, then the water into the pan below stand back as much as you can as it will sputter and steam up and then shut the door.

In 30 min. I will try it without the steam next time. Excellent bread! I made the dough last night, and finished the recipe at lunch time. It turned out beautifully! Perfectly crisp on the outside and super soft on the inside. Discovering this recipe is almost as dangerous as the time I found a recipe that makes exactly one giant chocolate chip cookie in the toaster oven. I will definitely be making this bread again. Most likely far too often. Use sharp knife to score the top of the loaf a few times.

Then I put an upside-down disposable foil pan over the top of the loaf, removing it with a pair of tongs for the last ten minutes of baking. Is there much of a difference if you score the dough before baking or not? Does it split really weird?

Why have I been forming loaves of bread all this time? I had no idea bread-making could be so easy! This artisan bread turned out beautifully — definitely gift-worthy. Covid is the push I needed to finally try my hand at bread making.

Can I put that in with the dry ingredients or do I need to do something to it prior to adding to the recipe?? Hi, recipe looks great, just wanted to check if the temperature is correct? Took a loaf and some chicken noodle soup to my sick in-laws and had my teenager bake the other loaf while I ran to their house and back. Easy and delicious!

How disastrous will this be? Should I just go without either? This recipe is great! I made two loaves, one right after the other in the oven — one to give to my sick in-laws with some homemade chicken noodle soup and one for us.