Years ago, I bought a rusty old cast iron Dutch oven at a community sale. The sale was held at a local horse farm. It was so picturesque, I had to buy something! 🙂 (It’s hard for me to pass up on any cast iron anyway…) I cleaned it up and re-seasoned it, but, I will admit it has taken a back seat to my enameled cast iron pots. Finally, I know why I needed it! It was the absolute perfect vessel to bake this beautiful bread in.
This is one of the all-time most popular recipes ever published in the New York Times. It was adapted from Jim Lahey, owner of Sullivan Street Bakery. The recipe is very forgiving and is practically effortless, but takes almost 24 hours to complete. The most difficult part for me was deciding what time frame would work the best to start the bread! (I decided to start at 3 pm, by the way.)
My house is too cold this time of year to let the dough rise at room temperature, so I used a proofing oven. I also used a greased bowl for the second rise because others had commented that the dough is so sticky it becomes difficult to manage. Next time, I would make 2 loaves at once. (Seems so obvious now!) I would also try incorporating whole wheat flour for half of the bread flour. This bread is so fabulous my family wants me to make it at least once a week!
I’m bringing my prize loaf to share at Angie’s Fiesta Friday #109 this week, which I’m co-hosting (fun!) with Lily of Little Sweet Baker. I am also sharing it at Throwback Thursday hosted by Mollie, Quinn, and Meaghan. Come join us! Enjoy!
- 3 cups all-purpose or bread flour, more for dusting (preferably King Arthur)
- ¼ teaspoon instant yeast
- 1 ¼ teaspoons coarse salt
- cornmeal or wheat bran, as needed
- cooking oil spray, as needed
- In a large bowl combine flour, yeast and salt.
- Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
- Cover bowl with plastic wrap or a cotton towel. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl in the oven under a proofing setting (85 degrees) for 6 hours, left it in the closed oven for 10 hours, and then returned it to the proofing setting for the remaining 2 hours.) Dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- In the meantime, wash the bowl.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
- Coat the bowl with cooking oil spray and sprinkle with cornmeal.
- Place the dough seam side down into the bowl. Cover with another cotton towel and let rise for about 2 hours. (I placed mine back in the oven on the proofing setting.) When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. (I used the convection setting.) Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
- When dough is ready, carefully remove pot from oven.
- Coat the top of the dough with cooking oil spray and lightly sprinkle with cornmeal.
- Turn the dough over into the pot, seam side up. (It may look like a mess, but that is okay.) Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Enjoy!
One Year Ago:
Two Years Ago:
Three Years Ago:
What a neat find! I don’t have a dutch oven, but I have managed to make no knead bread in a covered deep casserole dish. Your bread looks wonderful!
Thank you so much. 🙂 According to the NY Times comments, this bread works in practically any vessel. It was wonderful!!
Thank you, Johanne!! ❤
There is nothing more inviting than a freshly baked batch of homemade bread. So beautifully done, Josette. That too no knead and made in a Dutch oven. Kudos!
Thank you so much. We practically finished it off in one meal! Dangerous…
This looks fantastic! I make a no-knead but I’m going to try this one next time. Hope you’ll bring it by and link up to Throwback Thursday, too. And thanks for hosting for us on Fiesta Friday! Hmmm…maybe I should make empanadas, lol! 🙂
Thank you!! 🙂 I will stop over at Throwback Thursday- thanks for the reminder!! As you know- I think empanadas are always a good choice. 😉
Perfectly baked bread, Josette. Love the nice golden crust! 🙂
Thank you so much! LOVE your Kaak! 🙂
Wow Josette, that’s one delicious looking loaf of bread. I can see why your family is already requesting it at least once a week. Absolute perfection! Happy FF and having fun co-hosting with you, hugs:)
Thanks, Lily! Happy FF to you too. 🙂
Yay! A no-knead bread that even I can make! (I don’t have a Kitchen-Aid or bread machine.) It looks super-tasty Josette, thank you!
Yay! You need a slice of this in your life for sure. 😉
What a lovely looking loaf, and a great pan! what a find!!
Thanks, Elaine! I rarely get my hands on a great find- but I’m pretty pleased with this one. 🙂
I would be too!
I’ve been making a lot of bread lately in my Le Creuset…but yours looks better than anything I turned out! I’ll definitely give this recipe a try…real quick!
Thank you so much, Nancy! You will absolutely LOVE this bread.
I love homemade bread so much and this looks like a beautiful loaf! Even better since you don’t have to knead it! 🙂
It’s true- not having to knead it is beyond fabulous. 🙂
Such a beautiful bread, Josette! And it sounds delicious!
Thank you so much, Anna. It was worth the 24-hour wait.
It definitely looks worth the 24-hour wait! I’m so excited to try it! 😉
You must! 😉 Thanks, Anna.
I love Sullivan Street bakery, it’s my favorite and I will make a trip into Manhattan just to get bread there, the semolina bread is my favorite. I love this recipe and have a cast iron pot I love baking bread in. Will try this recipe, thank you for posting it.
Thanks, Suzanne. Semolina bread! 🙂 Now I know what to get when I make a visit to Sullivan Street Bakery. This recipe is so great- please try it!
Perfectly baked bread. .. love the crust….
The crust was perfectly crispy! Thank you so much, Chitra. 🙂
I know what u mean! My cast iron has taken a backseat for the enamelled ceramide coated pans 😦
The bread looks delicious! I have a fear on yeast and have never attempted baking bread at home.. But u make it seem so easy!
I was worried that it only used 1/4 tsp of yeast… It was seriously effortless and came out perfectly! This would be a great recipe to help overcome your fear of yeast. 🙂
This looks so airy and delicious! !
Thank you!! 🙂
Amazing what 1/4 teaspoon yeast can do if you let it! Very nice loaf!
I was impressed with the yeast too! Thank you. 🙂
Thank you! My entire family is begging me to make it again ASAP. 🙂
What a great find!! And the bread turned out so beautiful – can only imagine how good it tastes with a great crust and warm and soft on the inside!
Super crusty! I’m making some more today. 🙂
I love cast iron and an estate sale is a perfect way to get some. No knead bread is so yummy too! Thanks so much for stopping by Throwback Thursday!
Apparently, I’ve been missing out on no-knead bread. Where have I been? It might be tough to branch out from this loaf though. 🙂 Thanks for stopping by!
A beautiful bread! And no knead, brilliant 🙂
No-knead is the way to go. 😉 Thanks, Petra.
How pretty is this bread Josette! I am going to try this one! Thanks for sharing. Happy FF!
Thank you so much! Happy belated FF to you too. 🙂
BTW- I enjoyed reading both of your FF contributions. (and also understand how our kids’ birthdays & schedules put our own lives on the back burner!) I am having trouble commenting on them because google is putting the comment under my son’s name! Ugh. So, my apologies for that.
My mouth is watering as I am sitting wanting smoothing for breakfast. A toasted slice of your bread with a little butter and some of my beet orange marmalade I made last week would taste great. Unfortunately I don’t have your bread. :(( Great recipe and thanks for sharing with us on Throwback Thursday & can’t wait to see what you’ll bring this week!
I’m making a whole wheat version right now. 🙂 You need to try it!
BTW- I found potato flour at Whole Foods & plan to make your cinnamon raisin bread with my kids this weekend!
Wow! Josette, I LOVE this bread! It looks so delicious! I am trying to reduce my bread intake, and these photos aren’t helping me with that 😀 I want to go and make this now so I can have some of this beautiful crusty bread tomorrow! Happy FF!
Thank you so much, Dini. I am actually not a huge bread person but really loved this loaf. It’s worth the wait. 🙂
What a beautiful loaf of bread! I have quite a bit of cast iron including one that would be perfect for baking this bread. Why did you think it would be better to split the loaf? Would you use a smaller pan?
Oh no, I would double the recipe and make two loaves! It’s funny though, I made it again this week using half whole wheat flour and didn’t double it again. Oops. You are such an amazing bread baker, I would love for you to try it!
Ah glad I asked!
A nice bread, I pinned it!!
Great! You will love it. 🙂
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