Name: World's Easiest Yeast Bread recipe - Artisan, NO KNEAD
Prep time: 5 min
Cook time: 40 min
Ingredients: 3 cups (450g) flour (, bread or plain/all purpose (Note 1)); 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast)); 1 1/2 tsp cooking salt / kosher salt (, HALVE if using table salt (Note 3)); 1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)); 1 1/2 tbsp flour (, for dusting)

This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!

No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!

Close up of crispy crust of world's easiest yeast bread

Phenomenal EASY yeast bread recipe

This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.

It’s a gold nugget recipe, and you may never buy bread again after trying this!

Here’s why it’s so easy:

No knead, no stand mixer
3 minutes active effort – you won’t even get your hands dirty
Dutch oven (cast iron pot) ideal but not necessary
Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)
Easy but yet no compromise on quality of bread

Close up showing large holes in slice of artisan style bread made from scratch

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch – yeast, flour, salt and water. Yep, really, that’s it!

No yeast?

Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!

Ingredients in homemade No Knead Artisan style bread

Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.

1. Make wet sticky dough

How to make homemade bread so easy anyone can do it!

Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.

2. Rise!

Before and after dough rising for no knead bread - crusty artisan style

Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly. See video at 24 seconds for consistency.

OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.

Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

3. Preheat oven & pot

Preheating dutch oven in oven for homemade bread

30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.

Hot oven + hot pot = bread rising boost!

4. Scrape dough out

Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.

5. Shape the dough very roughly

Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.

Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.

6. FLIP dough upside down onto paper

Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.

Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges

7. Prepare to bake!

Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

See recipe notes for no dutch oven method.

8. Bake!

Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇

Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)

Remember – you can make this bread recipe WITHOUT a dutch oven!

Artisan style no knead bread in a dutch oven, fresh out of the oven

Why this bread recipe works – and TIPS!

Loose, sticky dough = easier to rise than firmer dough.
No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.
Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!
Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.
Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.
Bake immediately if it’s a bread emergency….
…but you’ll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)
Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.

Close up of crispy crust of world's easiest yeast bread fresh out of the oven

All the ways to eat this bread!

Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x

Watch how to make it

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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

Author: Nagi

Prep: 5

Cook: 40

Rising: 2

Bread, Sides

Western

4.96 from 2034 votes

Servings – 12 slices

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.

SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

Ingredients

▢ 3 cups (450g) flour , bread or plain/all purpose (Note 1)
▢ 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
▢ 1 1/2 tsp cooking salt / kosher salt , HALVE if using table salt (Note 3)
▢ 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough shaping

▢ 1 1/2 tbsp flour , for dusting

Instructions

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

Recipe Notes:

MAKE AHEAD/Storage:

Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
Bread in photos & video is 2 hr rise, immediate bake.
Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
Freeze cooked bread for up to 3 months.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 3/4 teaspoon if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty, increase to 2 1/4 teaspoons if using salt flakes.

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!

If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.

No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.

Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.

9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

12. Nutrition per slice

Nutrition Information:

Calories: 155cal (8%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 65mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)

Keywords: artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)

5,345 Comments

Serenity says

October 4, 2023 at 10:00 pm

I would love to make this bread however I want to know if it will ruin the pot or not? I only have one pot like yours.

- Chelsea says
  
  October 5, 2023 at 7:23 am
  
  No, it does not ruin your pot. Its in the oven so the heat is not direct like on a stovetop. Having nothing in a pot on the stove top would ruin it because of the direct heat. Hope this helps!
  
- Kelsey says
  
  October 7, 2023 at 12:26 pm
  
  No it won’t! I’ve made this a few times in a white Dutch oven and haven’t had any issues
  
- Nicky Maxey says
  
  October 10, 2023 at 2:46 am
  
  Baking bread in your pot will not ruin it, I do these breads all the time. You won’t regret using it!
  
- John says
  
  October 11, 2023 at 10:47 am
  
  It should not ruin the pot. If you have an oven compatible pot you are fine. How do you think it would be ruined? Parchment paper also protects the pot
  
- KC says
  
  October 17, 2023 at 1:06 pm
  
  The use of parchment paper was amazing. No sticking at all. Lifts in and out with ease. I was concerned that it would touch the lid and get stuck, but it didn’t. It says use a 10″ or larger.
  
- Brooke says
  
  November 10, 2023 at 4:23 am
  
  If using a Dutch oven at this temperature it has to have stainless steel knobs and not the regular black knobs. Le creuset for instance knobs that are the regular black ones can only go in ovens to up to 390 degrees. You’ll have to remove the knob and then use the pot in the oven otherwise.
  
Zee says

October 3, 2023 at 9:35 am

I’m generally a sourdough baker these days, but still make this bread any time I need something a little quicker. I’m having a soup party tonight and am coming back to this recipe again after more times than I can count to get something delicious on the table to feed myself and my friends. I haven’t bought grocery store bread in a long time because this recipe is always in my back pocket for when I’m short on time and it’s SO much better than anything I’ve found at the supermarket.

- Hayley Lawson says
  
  November 12, 2023 at 9:14 am
  
  For the sourdough bakers has anyone incorporated any starter into this – I’ve been trying sourdough for a year now with little success but if I can add some starter to this recipe for a bit more of the tangy taste I would be so happy as this recipe is great
  
  - Adeline says
    
    November 29, 2023 at 2:52 pm
    
    Yes, I went with 450g flour, and the cup measurement for water(missed note 10) and it was pretty dry looking(dry, cold Wisconsin winter weather doesn’t help lol). I had sourdough discard in the fridge, so I added that instead of water to get it to the proper consistency per video. I just added a little at a time until it looked right, I’d say somewhere between 1/4 and 1/3 cup. Turned out great! If you have time and are looking for a proper sourdough recipe, check out the recipe for Extra Tangy Sourdough on the King Arthur Baking website if you want some in depth explanations/detail to help you in the right direction. I’ve done it loads of times and it keeps getting better with experience
    
Ira Kollo says

October 2, 2023 at 9:26 am

So easy quick and delish

MD says

September 30, 2023 at 3:09 pm

I’ve made this several times using wholemeal flour. First few attempts weren’t great, always too sticky or doughy/undercooked. I played around with ratios, increasing cooking time got an oven thermometer and tried the same-day proof/bake & overnight methods. While further attempts turned out okay, even with a longer oven time, I can’t seem to get a great crust that stays crusty. It does have a very chewy centre and the texture reminds me of a crumpet. I presume that isn’t a bad thing?! Will try with white flour to see if that makes a difference.

- RobinB says
  
  November 1, 2023 at 10:31 am
  
  If you make it with 100% wholemeal flour you will get a very heavy loaf and need quite a bit more water, because wholemeal flour absorbs much more than white. I’ve made it with 10% wholemeal rye flour and about 10g more water and it came out very well, and with a really good flavour. But I still think all white is the best for this loaf.
  
Anna says

September 29, 2023 at 3:23 pm

So easy to make and super delicious toasted with jam and butter. Thanks Nagi, you never fail to please with your amazing recipes

- Serenity says
  
  October 3, 2023 at 9:59 pm
  
  Will it ruin the pot?
  
- Darcy says
  
  October 22, 2023 at 7:26 am
  
  Wondering if anyone has tried adding seeds to the crust. I love a seedy bread but don’t want to ruin the recipe
  
Jenny says

September 28, 2023 at 9:45 am

I have always wanted to make yeast bread but it always intimidated me. THANK YOU FOR THE VIDEO! I am a visual learner so I was able to know exactly what the dough should look like. Turned out great!

Cj says

September 28, 2023 at 6:54 am

I have made both this version and the cheesy version. Both are amazing for how easy and tasty they are. I will probably get into the more fancy breads, but I strongly suggest this for a rustic, artisan loaf.

Traci Brown says

September 26, 2023 at 10:53 am

I love this recipe!! I have made it so many times. Even for communion at church. I have shared this with many friends and they have made it well. We had a fundraiser recently to help send my husband and I to Honduras in February. I made 16 loaves and every one sold. And some people want more. Thank you for this wonderful recipe!!

Annabel W. says

September 26, 2023 at 10:36 am

Absolutely awesome! I’ve never made bread before and decided I wanted to give it a go, added some rosemary to the dough and it turned out delicious.

Ebeth Lones says

September 26, 2023 at 6:46 am

This is my 2nd time making this and sadly each time it turns out more like a round, crusty focaccia bread more than a round loaf. Mine doubled in size while rising just like the video but once it bakes it’s only about 2-3 inches tall and the top is blond and almost looks like it’s glazed. Please help! What am I doing wrong?

- Bill says
  
  October 18, 2023 at 7:48 am
  
  Mine looks the same. I erred as used active dry yeast and didn’t see the note above. I am guessing that is why mine doesn’t look like the photos either.
  
- Bill says
  
  October 20, 2023 at 12:30 am
  
  If you are like me, you unfortunately misread the oven temperature and only heated to the 230 degrees instead of 450 degrees (C vs. F). I have made it twice and just now, after reading many comments, caught my oversight. Good luck! I’ve upped the temperature right now after 30 minutes already at the 230 and we will see what happens… 3rd time for me to be a charm, I’m sure!
  
KAY says

September 26, 2023 at 12:45 am

This is by far my fav artisian no knead recipe I’ve tried and actually liked enough to make again and again. Love adding different seeds to change up the seasoning. Thanks!

Carol A says

September 25, 2023 at 3:28 am

Loved it! Yeast gives me angst but this was really simple and delicious. The video was very helpful. It’s such a luxury to have warm homemade bread with dinner. My only serious complaint was that my family gobbled it up and I only got one piece! Next time I will double the recipe.

Not sure how much flour to put in says

September 24, 2023 at 2:25 pm

The cups and gram measurements don’t match up

JoAnn Manzone says

September 18, 2023 at 3:09 am

This recipe did not disappoint. It was easy to make and tasted fantastic. I am so tired of spending $7 on a loaf of bread. Now I can make it myself. We made peanut butter and jelly sandwiches for a hike and the next day, avacado toast. Yum

Rita Cottrell says

September 18, 2023 at 1:19 am

Making this recipe for very fist time. Dough may not be wet enough. Is it ok to add water after the dough rises? Please help!!!

Eve says

September 17, 2023 at 11:22 pm

I noticed that both the flour and water conversions are off (imperial vs. metric) so I’m lost as to how so many people have had success with this recipe. My first attempt at this dough did not yield anything like what Nagi made. I added a bit more water (about 1/4 cup) which apparently turned out to be too much water. The dough, while it seemed to look like Nagi’s once it had risen, had actually become an absolute mess that stuck to everything including the side of the parchment paper. I didn’t even bother baking, I just threw it out. I’m not sure what I’m doing wrong despite following the recipe.

- Darcy says
  
  October 22, 2023 at 7:27 am
  
  I noticed the same with the conversions. I added more water too, fingers crossed it works but I think next time I’ll just stick with the imperial measures
  
- Darcy Gleeson says
  
  October 22, 2023 at 7:28 am
  
  I mean metric**
  
- Melissa Molaison says
  
  November 6, 2023 at 3:57 am
  
  Are you *weighing* your water? In grams? Forget cups or ml. 375 *grams* of water and 450 grams of bread flour turns it out consistently for me. Every time.
  
Kara says

September 16, 2023 at 11:52 am

Best artisan bread recipe ever! Finished proofing in 2hrs, it’s pretty warm where I am, and was SUPER fluffy once it finished baking!! One thing I did different was fold the edges into the middle 4 times, turning the bowl after every fold two times with 15 min rest in between. Then refrigerated for 30 minutes after. Turned out amazing and so easy to follow instructions!

Yvonne Spivack says

September 14, 2023 at 11:21 pm

Thank you for easy to follow instructions and a recipe that works. I woke up one morning with no bread in the pantry. Your site came to my rescue. My family and I are enjoying this wonderful bread.

Irena says

September 13, 2023 at 6:32 pm

Hi 👋 do i need to do it in a cast iron pot? i want to make it for in a tin in a normal oven? would this work please?

Winnie Braski says

September 13, 2023 at 3:52 am

I have the same question as well. I really want to try this recipe but am confused about how much flour to use since 3 cups of flour is 360 grams to me too.

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