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bread favorites recipes
December 18, 2017

Crazy easy homemade artisan bread {only 4 ingredients!}

In today’s post: You won’t believe how easy it is to make this beautiful homemade artisan bread! Only 4 ingredients and about 5 minutes of hands-on time for a gorgeous loaf that looks like it came from a bakery. Perfect for beginners!

Ok, people, I know that baking bread can be intimidating. There’s mixing and kneading and rising and it seems like it’s going to take forever and have a high chance of failure. If you’ve ever thought: “I just can’t make bread” then this easy artisan bread recipe is for you! Seriously, I can’t overstate how easy this recipe is and how beautifully the loaf turns out. Four ingredients, five minutes of work, and no kneading and this is what you’re going to be serving with dinner:

This artisan bread recipe is crazy easy to make! Only four ingredients and no kneading required. Perfect homemade bread for beginners!

You’ve probably seen loaves like this at your local bakery, often referred to as a “boule”. The outside is crusty and chewy, while the inside is soft and tender. It’s perfect for serving alongside soup, with a creamy dip, or for making hearty sandwiches.

This artisan bread recipe is crazy easy to make! Only four ingredients and no kneading required. Perfect homemade bread for beginners!

 

The secret to this incredible artisan bread is a long rise time, so you do have to plan ahead. The nice part is that the dough can rise anywhere between 8 and 24 hours, so it’s very flexible. You can start it the night before you plan to serve, or in the morning before work, and either way it will still turn out great! There is very little hands-on time so I find it’s a lot easier to make on a busy weekday than a traditional loaf.

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.

Plus it just looks fancy, which is fun.

How to make artisan bread

ETA: After lots of happy comments, and lots of questions as well, I decided to make a step-by-step video for you guys showing the entire process for making artisan bread. This should help because you can compare your bread as you make it to what you see in this video:


 

And if you don’t want to watch the video, here are instructions in text/photos (and a printable recipe card follows the instructions):

You’ll start by mixing 3 cups white flour, 1 teaspoon salt, 1/2 teaspoon yeast, and 1.5 cups of warm water in a bowl.

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.

Use a wooden spoon and just mix until everything’s combined, probably less than a minute. No kneading, and no worries it if looks like a shaggy mess. It’s ok.

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.

Cover with plastic wrap and leave at room temperature for 8-24 hours. It will get all bubbly.

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.

About 90 minutes before you’d like to serve it, turn the dough out onto a well-floured surface. Form it into a ball (as shown in the video), and let it rest for 30 minutes.

NOTE: Some readers tell me they form the ball on a piece of parchment paper, and then drop the whole thing (dough and paper) into the baking dish to cook. This makes the transfer even simpler!

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.

In the meantime, turn on the oven to 450 degrees and put whatever dish you’ll cook it in inside the oven to preheat. You can use a dutch oven, or the crock from your slow-cooker, or a casserole dish with high sides, or an oven safe pot…pretty much anything that’s oven safe and has high sides will work. I just ordered this very pretty enameled dutch oven and it works beautifully (affiliate link)! NOTE: A couple of readers have let me know that their crock cracked from the heat in the oven. I have used mine multiple times and it has been fine, but I’d hate for anyone to ruin their crock on my advice! So use a crock at your own risk.

After dough has rested and oven has preheated 30 minutes, use a sharp knife to slash an X across the top of the dough. Spray your baking dish with nonstick spray, pick up the dough with floured hands, and plop it in. Cover the dish with a lid or aluminum foil, and put it in the oven.

Bake covered for 30 minutes, then uncover and bake 10-15 minutes more until top is nicely browned.

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.

I like to let it cool for at least 15 minutes before I slice it so it doesn’t squish. If you have an electric knife you may be able to cut it sooner; and if you don’t have a sharp serrated knife you might want to wait even longer. It’ll be worth it, I promise!

Artisan Bread Recipe

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.
Print Recipe
5 from 15 votes

4 Ingredient Easy Artisan Bread

This artisan bread is so easy and so delicious! Just 4 ingredients and 5 minutes of work are all you need for this easy bread recipe.
Prep Time5 mins
Cook Time45 mins
Resting time8 hrs
Total Time50 mins
Course: Side Dish
Keyword: Bread
Servings: 12 slices

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon yeast
  • 1.5 cups warm water

Instructions

  • In a bowl, stir the flour, salt, yeast and water until combined. Cover with plastic wrap and rest at room temperature for 8-24 hours.
  • Turn dough out onto a well floured surface and form a ball. (Place on parchment paper if desired.)
  • Rest for 30 minutes. Meanwhile, place an oven safe baking dish with high sides into the oven and preheat to 450 degrees.
  • Slash an "X" on top of the bread. Carefully transfer to baking dish and cover. (If using parchment paper, you can pick up the edges of the paper and transfer the dough and the paper together into the baking dish.) 
  • Bake covered 30 minutes. Uncover and bake about 15 more minutes until quite golden brown.
  • Cool before slicing.

Notes

For full video instructions, visit https://www.itsalwaysautumn.com/homemade-artisan-bread-easiest-bread-recipe-ever.html

 

 

Artisan Bread FAQ

*******YOUR QUESTIONS ANSWERED**********

Ok, I’ve gotten quite a few questions on this post, so I’ll answer them here. Watching the instructional video in the post above should be very helpful!

  • Can I make this bread with all whole wheat flour? No. And yes. If you just substitute whole wheat flour for the white flour in this recipe, you’ll end up with a very dense loaf. However, I now have a post on how to adjust the recipe for a great 100% whole wheat version here.
  • Is the first rise 8 hours? or 24? The first rise can be anywhere between 8 and 24 hours, at your convenience. That being said, I think the bread ends up a bit better if you go longer than 12.
  • The dough just sits on the counter for that long? Yep.
  • My dough rose for a while then fell before I shaped it. Will it still work? Yep.
  • After the first rise my dough is so runny that it won’t hold it’s shape at all. What’s wrong? Well, the dough will be very soft, as you can see in the video, but you should be able to quickly pull up the edges and form it into a soft ball. If you can’t even do that, then maybe you didn’t have enough flour to begin with.
  • Do I need bread flour? No. All purpose flour works great.
  • Can I skip the yeast and use self-rising flour? No.
  • Can I add other ingredients to this loaf, like cheese, garlic, or olives? Sure, although you’ll need to experiment and I cannot assure you it will work. Sometimes crushed garlic interferes with the yeast and the loaf doesn’t rise as high, and sometimes adding cheese makes the loaf a little moist. I don’t have a recipe for any add-ins, but you should check the comments because some people have left tips there.
  • Can I make this with gluten free flour? I have no idea, since I’ve never cooked with gluten-free flour. However, check the comments because some readers have left tips there.
  • Do I need to grease my baking dish? How do I do that if it’s already hot? Many baking dishes actually won’t need to be greased since they are already hot when you put the dough in. However, yours might, and the only way to find out is to try it. So I recommend shooting your baking dish with a quick shot of nonstick spray before adding the dough OR just using parchment paper.

For more questions, please read through the comments because lots of readers have answered each other’s queries there – thanks!

If you want even more info and instructions about artisan bread, check out this book by Jeff Hertzberg M.D. and Zoë François.

Want more bread recipes? Visit these posts:

How to make perfect dinner rolls

The best buttery crescent rolls

Whole wheat artisan bread recipe

Beautiful braided bread recipe

How to make french bread at home

Easy sweet Jiffy cornbread recipe

Bread Recipes Index

This artisan bread recipe is so easy to make and turns out amazing! It only takes 4 ingredients and 5 minutes of hands on time for crusty, delicious bread! How to make bread.

 

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Comments

  1. Chelsea @ Life With My Littles says

    February 12, 2016 at 2:02 pm

    This looks so goof! And I love how easy it is! I would love to eat broccoli cheddar soup out of this thing!

    Reply
    • Sarah Zimmern says

      October 4, 2016 at 6:41 pm

      Me too!

      Reply
    • Mike Carney says

      November 22, 2018 at 1:03 pm

      I have been trying to make Artisan bread for almost a year now, and failure after failure. This recipe is the bomb! The first time I used it exactly as the directions said it was much wetter than stated or seen in thew video. I live in Florida so maybe there is more humidity in the air, I don’t really know. I was ready to throw the soggy mess away and I thought, lets try it anyway. So flat as a pancake, I put the dough in a dutch oven, but didn’t score the top. It came out great! The second time I added another 1/2 cup flour when I was mixing the dough, the day before. I also added rosemary, and garlic powder. About 1 tablespoon of both.

      It had the consistency of what was on the video, and it was easy to fold into a ball. I scored the top and put in the dutch oven when heated for 30 mins. This one was so much better, you could taste the garlic and the rosemary. I had the big holes, which you expect in a good Artisan loaf. Try this it really works.

      Reply
      • Beth says

        February 2, 2019 at 5:26 pm

        How much rosemary & garlic do you recommend?

        Reply
        • Melanie says

          August 14, 2020 at 12:48 pm

          hi
          the bread looks wonderful can i substitute whole milk for the water

          Reply
  2. Char says

    February 15, 2016 at 9:16 am

    Does your 1.5 cups of warm water for your easy Artisan Bread translate into 1 and 1/2 cup of warm water? The bread looks delish! Thanks for posting!

    Reply
    • autumn says

      February 16, 2016 at 9:55 pm

      Yes! And you’re welcome 🙂

      Reply
      • Charlene A. Partington says

        February 18, 2016 at 4:54 pm

        Thanks!

        Reply
        • Linda Mitchell says

          April 13, 2020 at 4:14 pm

          Can’t wait to make this bread. My sister in Boston just made one. Can’t wait to hear her review of how it tastes. It looks really YUMMY!
          THANKS!
          Linda

          Reply
      • elizabeth christina Wilson says

        March 4, 2016 at 3:13 am

        Hi Have just made up the dough to bake in the morning. I used measuring cups and found that 1 and 1/2 cups of water did not even bind the flour together I have had to add another half cup and its still very dry (3 cups flour!!!?)

        Reply
        • Bett Bee says

          April 4, 2016 at 6:58 am

          From the site http://www.simplysogood.com/2012/08/crusty-no-knead-bread-forum.html . . . “Make sure your dough appears to be dry when you first mix it. It will have more moisture during the rising time.”

          Reply
        • jan v says

          September 3, 2016 at 3:28 pm

          if you scoop the flour out with no sifting or fluffing when making bread you end up a bit heavy on flour. I use a whisk to loosen it a bit and then measure

          Reply
          • Cynda P. says

            May 22, 2018 at 4:24 pm

            I made this bread many times, but yesterday I whipped up the dough in the evening and it was a very rainy day. The dough was very juicy. I put a lot of flour on the board and my hands and never thought the bread would turn out. It did! If you have a juicy dough, just keep kneeding in more flour and it will turn out. Love this recipe!

      • Debbie says

        April 26, 2016 at 4:04 pm

        Can this be made with wheat flour? Or can the flour be mixed 1/2 white flour and 1/2 wheat?

        Reply
        • Emily Esposito says

          June 3, 2016 at 4:43 pm

          I followed this recipe to a T . When I combined it, it looked almost like a batter not on the dry side at all. Whats wrong?

          Reply
          • Jamie says

            November 20, 2020 at 8:48 am

            Sometimes I need to add a couple tablespoons of more warm water to get it to fully come together. It works fine and the bread turns out awesome every time.

        • Ivy Schexnayder says

          November 23, 2016 at 9:51 am

          Yes, you can use whole grain wheat flour. I recommend using as fresh whole grain as you can find. I mix mine half and half with white flour.

          Reply
        • Marcela says

          July 20, 2018 at 6:29 am

          I make this bread all the time with add ins. When I make a wheat version, I use 2C wheat flour 1C white flour. It is more dense but still delicious.

          Reply
        • Brick says

          July 3, 2019 at 11:39 am

          We made this with nutty wheat flour and ground flaxseed and it still turned out great! Using white flour still has the best “legitimate” taste and look though…. nostalgia points XD

          Reply
      • Cindy says

        January 27, 2018 at 7:52 am

        I have made this bread in Montana for a long time but now that I am in Florida, it is not raising right and the outside doesn’t crisp up. Do you have a modification to this recipe for sea level?

        Reply
        • Ceci says

          February 3, 2018 at 6:09 am

          Following

          Reply
        • Kym says

          February 17, 2019 at 11:39 am

          I also live in Florida and made it this the first time today. Came out perfect! So glad to have this recipe. Thank you

          Reply
        • Armande Dagenais-Marchant says

          May 8, 2020 at 4:23 pm

          I live in Hollywood Florida and have made it twice, first time a bit too loose second time perfect! Maybe give it another try and make sure you add lots of flour to surface and hands when working your dough! Hope this helps.

          Reply
          • Annie says

            June 2, 2020 at 12:28 pm

            I live in Pembroke Pines and was wondering about leaving the dough on the counter for 8-12 hours. Did you experience any problems? I guess when it sits the bubbles grow making the bread yummier.
            Thank you for any information you can provide.
            Annie

      • Sal says

        March 6, 2019 at 8:57 am

        Would you recommend making this in a cast iron pot ?

        Reply
    • Nancy Price Stroosnyder says

      February 25, 2016 at 10:54 am

      1.5 cups IS 1 and 1/2 cups!

      Reply
    • jacqueline says

      February 26, 2016 at 1:32 pm

      I just took it out of the oven, it looks great, and I also assumed your 1.5 cups was 1and 1/2 cups of water.

      Reply
    • Sharon says

      November 16, 2018 at 11:26 am

      Has anyone made an enriched dough with butter,spices n sultanas??

      Reply
      • Mimi says

        August 15, 2019 at 6:05 am

        I make it using different fruit juices instead of water, Add 3/4 C chopped walnuts and 3/4C craisens to dry flour before adding liquids. Best breakfast bread ever!!

        Reply
        • Charlotte says

          December 12, 2019 at 11:18 am

          Did you heat the fruit juice?

          Reply
  3. Allie says

    February 17, 2016 at 10:20 am

    Could you add herbs and other kinds of flavoring to this? I feel like rosemary or basil could be a nice addition, but I feel like yeast breads can be kind of tricky (for me at least!) so I wouldn’t want to mess with it too much.

    Reply
    • Anna says

      February 25, 2016 at 3:46 pm

      I added dried rosemary, just eyeballed the amount. It worked out great.

      Reply
      • Karin says

        June 14, 2016 at 12:41 pm

        I added fresh rosemary, and it, too, worked great.

        Reply
        • Nony says

          December 15, 2016 at 10:00 am

          I’m late on this thread but I thought I would add to it. I make artisan bread all the time. When I want to add a little more flavour I add 1.5 tsp of rosemary, 1 tsp of marjoram and one clove of garlic that has gone through my garlic press. The aroma is so wonderful. I have double this recipe and it fits great in a 6 -7 quart enamel coated cast iron pot. I cook it for 35 min. then take the lid off for 10 min.

          Reply
          • Catherine says

            May 5, 2019 at 1:11 pm

            thanks for the amounts of the add-ins, I’m new at this and I need every bit of precise help I can get! I tried this for the first time exactly as the recipe said but the inside was under cooked. I’m not sure where I went wrong but I will definetly be trying again.

    • Steve says

      February 25, 2016 at 4:33 pm

      I would substitute three quarters of a cup of flax meal and that would be awesome.

      Reply
    • Douglas McGregor says

      April 25, 2016 at 7:25 pm

      I mixed in dehydrated Jalapenos and shredded parmesan cheese in the dry mixture and it was wonderful

      Reply
    • Allie says

      September 12, 2016 at 1:05 pm

      I have tried Chedder cheese/ Galic salt and Italian herbs and it is yummy

      Reply
      • Chere R says

        October 3, 2016 at 5:02 pm

        How much for a loaf do you add of herbs?

        Reply
      • Kelly says

        May 17, 2018 at 5:31 am

        Do you add the additional ingredients at the beginning before the first rise? I wasn’t sure if I could let cheese sit out that long.

        Reply
    • Annie says

      October 4, 2016 at 2:34 pm

      I add all kinds of stuff to this recipe. I add to flour before water. There is one thing you cannot add thought until the end and that is garlic. Garlic will ruin the yeast and the bread won’t rise.

      Reply
      • Nony says

        December 15, 2016 at 10:01 am

        I add garlic all the time and have had no problem with my yeast.

        Reply
      • Cecyle says

        February 8, 2017 at 3:41 pm

        Is dried, shredded garlic ok to add before it rises?
        Is it hard to remove from the cooking dish without any butter, oil, etc.?

        Reply
      • Shanin Hughes says

        March 22, 2020 at 10:36 am

        Is this dry active yeast or instant yeast?

        Reply
        • Milissa says

          April 10, 2020 at 10:21 am

          I find instant yeast works best. But if you only have active yeast add about 25% more and bloom it into the water first. That’s worked for me since right now yeast is harder to come by. 🙂

          Reply
          • Jill S. Gabbe says

            April 30, 2020 at 2:24 pm

            Ty! I was wondering about the yeast. My first try in the middle of Covid-19 – zero yeast anywhere!

          • jane a says

            May 3, 2020 at 3:00 pm

            Thanks I made this bread 100 times but with dry active yeast,,,and I always just threw it into the flour and it comes out fine..Today I put the yeast in some water for a few minutes, and then added to the flour..Just want to see if there will be any difference. Also I made this bread with chopped walnuts and cranberries too. Came out great but less airy and more dense.

    • Linda says

      February 8, 2017 at 12:01 pm

      I added 2-3 tbsp of dried onion flakes. It’s delicious!

      Reply
    • Doreen says

      March 3, 2018 at 11:28 am

      Take a risk and experiment. you won’t know if something works until you try different recipes. Then you can blog and let us know what you found. This is how the great cooks/chefs learned. By trial and error. Hope this helps. TAKE A RISK TO FIND WHAT WORKS.

      Reply
      • Anna says

        September 1, 2019 at 2:46 pm

        Thank you for being the Voice of Reason! Sanity. Logic. I haven’t made this recipe yet. But I will.

        Reply
  4. Jamie says

    February 17, 2016 at 11:16 pm

    This looks awesome! Am certainly going to experiment with it. Can this be bake in an airfryer?

    Reply
  5. Kath says

    February 20, 2016 at 9:05 am

    Have you tried this with whole grain flour?

    Reply
    • autumn says

      February 22, 2016 at 7:20 am

      I haven’t tried it yet. I bet if you replaced part of the flour with whole wheat you’d be ok, but I’m not sure how it would work with all whole wheat flour. Whole wheat flour usually requires more kneading or added gluten, neither of which this recipe has, so I’d worry that all whole wheat flour would give you a heavier bread. But it never hurts to try – if you do try it, come back and let us know!

      Reply
      • Rita says

        February 22, 2016 at 9:13 am

        2 cups wheat flour and 1 cup regular all purpose works well for making wheat bread.

        Reply
        • Jenn says

          January 30, 2018 at 6:12 pm

          I’m trying this right now!

          Reply
      • [email protected] says

        February 23, 2016 at 8:31 pm

        I just tried it with half unbleached flour and half whole wheat. It came out amazing! A beautiful loaf! I posted a pic on my Instagram (@rainbowplate). I’m excited to try different versions now. Thanks for inspiring me!

        Reply
      • kwinger says

        March 7, 2016 at 8:35 pm

        I tried a 50/50 mix of white and wheat flours. Bread was VERY dense and heavy.

        Reply
    • Dix says

      February 25, 2016 at 3:17 pm

      I make this with white whole wheat flour. It’s dense but delicious. I only bake for 25 minutes though and don’t bake it uncovered at all.

      Reply
      • Greg says

        February 26, 2016 at 8:41 am

        EXACTLY the info I was looking for! Thanks! I’m a recent vegan convert, and also border diabetic, so I need a bread that’s dairy- and egg-free, and low GI. So trying this with whole grain flours is going to happen ASAP! I’m thinking of experimenting with whole grain wheat flour, oat flour, and some flax. Can’t wait!

        Reply
  6. Rhonda Fenn says

    February 21, 2016 at 8:16 am

    What type of yeast?

    Reply
    • autumn says

      February 22, 2016 at 7:18 am

      Dry yeast – either instant or active dry is fine!

      Reply
      • Juliet says

        October 24, 2016 at 9:04 am

        Do I follow instructions on yeast jar and dissolve yeast in water and sugar first then add to the dough?

        Reply
  7. Connie says

    February 21, 2016 at 3:32 pm

    Can you use cup for cup (gluten free blend) in place of white flour

    Reply
    • ANGELA says

      February 21, 2016 at 5:35 pm

      I WOULD LIKE TO KNOW THE ANSWER TO THIS QUESTION TOO, PLEASE.

      Reply
    • autumn says

      February 22, 2016 at 7:17 am

      I don’t have any experience baking with gluten free blend so I don’t know. Let us know if you try it out!

      Reply
      • Becky says

        December 29, 2018 at 9:27 am

        Yes this will work with Glutin free flour ( Bob’s Red Mill 1 to 1) I used 2 cups of glutin free flour and 1 cup of oat flour (i used rolled oats and ground them in my blender) I add a little extra sugar and salt and it was a little flatter than my usual artisan bread, but it tasted pretty good.

        Reply
        • Elyse DeWyngaert says

          December 31, 2018 at 8:06 am

          Thanks for addressing the gluten free flour question- so appreciate it. I’ve never attempted bread before, very excited to give this recipe a try.

          Reply
    • Patrick Wingert says

      February 23, 2016 at 4:11 am

      I think you need to add some xanthan gum to at as a binder in place of the gluten. Exact proportions need research. Xanthum picks up moisture really easily so I think you would probably mix it into the dry ingredients first to ensure even distribution

      Reply
      • Cheryl says

        April 23, 2016 at 1:03 pm

        The cf flour I use for my daughter has xanthum gum already in it. I got mine from Vitacost. It is called Vitacost gluten free multi blend flour. I made a home made angel food cake with that. Turned out good.

        Reply
        • Chelsea says

          February 10, 2020 at 8:54 pm

          I’m not sure what I’m doing wrong but both times I tried this recipe the dough was still raw in the middle after 45 minutes. I kept putting it in longer for 25-30 minute increments and finally after about 3 hours of baking the inside is finally cooked but the outside of course is rock hard. I don’t think it’s my oven because it’s onky a few years old and bakes everything else just fine. I’m clearly doing something wrong, please help!

          Reply
          • Vanessa says

            April 19, 2020 at 5:21 am

            Hi Chelsea!

            Mine turned out somewhat similar, it was not raw in the middle, however the bread turned out quite dense. Still trying to figure out why…
            I also had to up the amount of time. The 30 minutes ended up being 45 minutes and the 15 minutes turned into 25 minutes.
            My bread did not come out with nice holes like in the recipe.

            Did you ever figure out the answer for this?

            Thanks 🙂

          • Janet Nguyen says

            October 30, 2020 at 11:58 am

            Bread is fully cooked at 200 deg F in the center. Stick your thermometer in the center to avoid raw dough.
            If you cannot find yeast, you can make your own on your counter top. Google for a recipe. Its easy.

    • Ellen bornstein says

      February 23, 2016 at 8:08 am

      I was going to ask that also. There are specific “for baking” GF flours.

      Reply
    • Brenda says

      February 25, 2016 at 12:37 pm

      Did you happen to make this bread w/GF flour? If so, how did it come out? Thanks! 😀

      Reply
      • Anita L. says

        February 26, 2016 at 8:54 am

        I made this bread last nite with GF flour. It turned out pretty well. It looked exactly like the Artisan bread that you buy in the store and the crust was nice and chewy. The inside was a bit doughy though. I did have to add a little bit of extra water as the dough was a little dry and it didn’t do the ‘bubble thing’ At that point I thought what the heck I might as well bake it. I will definitely make it again, but I will bake it a little bit longer to see if that takes care of the doughy part. It tasted really good and my hubby was so excited. He is totally GF and has NEVER had Artisan bread and was thrilled!!!

        Reply
        • Lynne says

          February 29, 2016 at 6:09 pm

          Anita; did you use anything else different besides the Gf flour? Just extra water? And did you use a particular brand or blend of Gf flour? Can’t wait to try this!

          Reply
        • Karin says

          June 14, 2016 at 12:43 pm

          I guess I should have either read the comments or just thrown it in the oven like you did, but when it didn’t bubble at all, I tossed it. Hm. Maybe I’ll try it again because I’ve definitely been consuming way too much gluten since I started making this bread!

          Reply
        • Jenny says

          August 18, 2016 at 12:37 am

          Keen to try this recipe! For converting wheat recipes to gluten free the general rule of thumb is to replace 1 metric cup of wheat flour with 140g gluten free flour. GF flour weights differently to wheat flour and cakes can be stodgy if you don’t do this. I never have a problem with cakes and other baking when I use this ratio. I will do the same with this bread recipe.

          For the people who’s pots cracked when pre-heating them, I wonder whether putting some water in the bottom of the pot would prevent this? Just tip the water out when it’s time to cook the bread.

          Reply
          • Jenny says

            August 18, 2016 at 12:49 am

            p.s. I’m guessing this is an American website – the conversion for American measurements is 1 cup wheat flour to about 4.7 oz gluten free flour.

        • Diane Robinson says

          August 22, 2016 at 6:24 am

          Lower the oven temp just a bit and increase cooking time with GF flour.

          Reply
        • Ann says

          July 9, 2020 at 2:00 pm

          Gf bread needs 60-70 min in the oven

          Reply
    • Randi says

      January 7, 2018 at 5:11 pm

      Usually yes but a tablespoon of vinegar should be added. It helps the gluten free flour bind

      Reply
  8. Loftan Miller says

    February 22, 2016 at 8:29 am

    Did you bake this bread in a crock-pot insert? I’m so intrigued! Why not just a baking sheet? Thanks so much! 🙂

    Reply
    • autumn says

      February 22, 2016 at 2:49 pm

      I did use a crockpot insert. You cover the bread for most of the baking so it will get steamy and develop a crusty crust, so you need to bake it in something with high sides. Most people use a dutch oven, but I don’t have one so I used a crockpot insert instead! You could use any oven safe dish with high sides.

      Reply
      • Britta Ahlkvist says

        February 28, 2016 at 3:55 pm

        MY CLAY POT WITH A LID SHOULD BE PERFECT FOR THIS. SHOULD I SOAK IT AS USUAL BEFORE PRE-HEATING IT?

        Reply
        • Mary Ann Gurnack says

          November 20, 2018 at 8:54 pm

          No , don’t soak it.

          Reply
      • Amanda says

        April 21, 2020 at 8:25 pm

        I don’t have a Dutch oven, and I’m scared to crack my crock pot insert. Would it be possible to just use a baking stone and just put an aluminum pan filled with some water in the bottom rack to produce that needed steam?

        Reply
        • autumn says

          April 28, 2020 at 1:59 pm

          Sure! It might end up spreading a little bit wider but it will work just fine.

          Reply
    • RENEE says

      March 7, 2016 at 10:51 am

      The high heat cracked my pot, even though I preheated both the oven and the crock together. ‘( I would recommend using a high-sided *high* heat-proof pan. I used my anodized aluminum pan after that and it worked like a charm.

      Reply
      • Emily P says

        March 27, 2016 at 7:06 pm

        I have made this twice now using my crockpot insert. The first time I had no problem at all, but the second time my crockpot insert cracked as well. Don’t think I did anything different. I preheated both together both times, so not sure why it cracked. Anyway, not big deal, the bread was delicious!

        Reply
      • Jenn says

        January 30, 2018 at 6:10 pm

        Funny. I was using a Pyrex bowl, and when I took it out of the oven, I must have set it on a wet spot. It EXPLODED all over my kitchen. Going to try my cast iron Dutch oven next.

        Reply
    • Cathy says

      April 24, 2020 at 8:01 am

      I have baked this on a stone and put a cookie sheet with water in the oven to add the steam in the oven. I have never baked in a Dutch oven, but going to try that today. I’m loving all the comments!

      Reply
  9. Amy says

    February 22, 2016 at 8:43 am

    Have you tried this with dry onion soup mix instead of salt? I was thinking of trying it……..

    Reply
    • autumn says

      February 22, 2016 at 2:50 pm

      I think that sounds delicious. You’d just need to compare sodium content to 1 teaspoon of salt so it doesn’t end up too salty, but I bet the onion flavor would be amazing!

      Reply
    • Amy says

      February 23, 2016 at 12:13 am

      Nevermind. I answered my own question. It’s fabulous with a packet of Lipton onion soup mix. I held the salt.

      Reply
      • autumn says

        February 23, 2016 at 10:41 am

        I seriously cannot wait to try it with onion soup mix now! Thanks for the great idea! Did you use an entire packet?

        Reply
      • Ellen Landreth says

        February 25, 2016 at 8:31 pm

        It sounds like you used a whole packet of onion soup. Did you or just the 1 teaspoon to replace the salt amount. Sounds wonderful though. I’m going to go mix some up tonight for supper tomorrow night.

        Reply
  10. Peter says

    February 22, 2016 at 8:56 am

    Looks good

    Reply
  11. IT'S WRITTEN ON THE WALL says

    February 22, 2016 at 9:09 am

    BREAD IS MY ABSOLUTE FAVORITE. THERE’S SOMETHING SO GREAT ABOUT BEING ABLE TO MAKE YOUR OWN BREAD. THANKS FOR THE RECIPE

    Reply
  12. Laura says

    February 22, 2016 at 9:47 am

    Do you place the dough in a WARM baking dish? I guess I don’t understand the step about putting the dish in the over while it’s heating.

    Reply
    • autumn says

      February 22, 2016 at 2:52 pm

      Yep! You want the baking dish to be very hot, so warm it in the oven for 30 minutes (just let the dough rest for this time), and then drop the dough in, cover, and bake!

      Reply
    • Tena says

      July 26, 2017 at 6:06 pm

      Watch the video

      Reply
  13. Ivy says

    February 22, 2016 at 12:43 pm

    I love baking breads. This is a great recipe. Thankyou for posting.

    Reply
  14. Therese says

    February 22, 2016 at 1:15 pm

    Looking forward to these experiments! Especially GF for my relatives!

    Reply
  15. Peggy says

    February 22, 2016 at 1:55 pm

    I see a lot of questions here but no comments about anyone trying this recipe.

    I picked up some yeast and was going to start it tonight but would like to know if anyone has made it and how it turned out. Thanks.

    Reply
    • Liz says

      February 23, 2016 at 2:28 pm

      I’ve been making this bread for years and it turns out great every time!

      Reply
    • Dawn says

      February 24, 2016 at 8:48 am

      I just made it this morning (after letting the dough rise overnight) and I think it is DELICIOUS! It is definitely a keeper recipe for me. Can’t wait to try adding Kalamata olives and herbs to it for variety. The dough is sticky to work with, but the bread is as good as anything I have bought in a store.

      Reply
    • Kim Shaw says

      February 24, 2016 at 4:58 pm

      I did and it didn’t rise

      Reply
      • Lisa says

        February 25, 2016 at 7:40 am

        Try testing your yeast. It may have expired and no longer active.

        Reply
      • Lisa says

        February 25, 2016 at 7:42 am

        The yeast you used is most likely expired and therefore inactive. Always be sure to keep yeast in the fridge once the jar is opened.

        Reply
        • Lisa says

          February 25, 2016 at 7:46 am

          Forgot to say that you can test the yeast to see if it’s active or not. “dissolve 1 teaspoon sugar in 1/2 cup warm water (110°-115°). Sprinkle with 1 packet or 2-1/4 teaspoons active dry yeast. Stir and let stand for 10 minutes. In 3-4 minutes, the yeast will have absorbed enough liquid to activate and begin to rise to the surface. At the end of 10 minutes, the yeast should have produced a foamy layer on the surface and can be used immediately.” (copied from tasteofhome.com)

          Reply
          • Dee says

            February 28, 2016 at 4:49 pm

            Thank you for the water temp. I was just going to ask. I have tried to make bread several times without success. The water may be too hot. I can’t wait to try this recipe. Thank you.

        • Claudette FV says

          October 10, 2018 at 10:11 pm

          I have a ways kept my yeast in the freezer.

          Reply
    • Barb says

      February 26, 2016 at 3:58 pm

      I mixed it up this morning and it turned out great. I used my Lodge cast iron dutch oven. You really need the 15 minutes baking with the cover off. I removed the cover and when the oven got back to 450 I shut it off. Worked great. The bread is crusty with a slightly chewy center. Really east to make. I can’t wait to try it with craisins and nuts, be sure to spray or carefully grease the HOT pan.

      Reply
      • djmckent says

        April 14, 2016 at 1:06 pm

        I baked a loaf yesterday and we liked it so much I’m making a 1/2 wheat loaf today (most of the first loaf is gone!) I have all kinds of ideas to try it with bread flour, 1/2 rye flour, and herbs. The only problem I ran into was when I sprayed the casserole. The spray immediately turned brown and looked like it was burning! I wiped out as much as I could and it baked just fine. I’m going to try a light wipe with Crisco today instead. I may need to buy some more baking dishes so I can make more than one loaf at a time. I’m using a Corning deep-dish casserole that’s 40 years old and the perfect size. Thank you for such a great, easy bread recipe!

        Reply
        • Sharron Arnold says

          April 27, 2016 at 7:11 pm

          I normally just sprinkle a handful of course semolina on the bottom just before dropping the ball of dough in. It acts like ball bearings and the bread just falls out. Otherwise lightly oil the dish (with a pastry brush, ) dust the dish with flour then drop in the dough.

          Reply
    • Sharron Arnold says

      April 27, 2016 at 7:07 pm

      This is the ONLY bread we eat….after reading about it on www. See Jim Lahey No Knead Bread. It works EVERY time. Nice with sun dried tomatoes and olives through also. I heat my glass Pyrex bowl without a lid, place a circle of baking paper in the bottom then drop in the dough and cover. Bake for 30 mins, remove the lid and paper then bake for another 20 minutes. PERFECT!!!

      Reply
      • Cindy says

        August 27, 2020 at 5:25 am

        I’m wondering how many quarts the baking dish needs to be.

        Reply
    • Breadyum says

      December 2, 2018 at 5:05 am

      Perfect. Absolutely the best bread recipe ever.

      Reply
    • Ron says

      February 12, 2020 at 3:09 pm

      I have made this exact bread using this exact recepie and it works great every time. I bake the bread in a La Creuset 5 qt. pot with the lid on for the first 30 min.

      Reply
  16. Linda Simpson says

    February 22, 2016 at 3:04 pm

    I am looking forward to trying this. I haven’t tried to make bread in about 40 years ago and what a flop it was!

    Reply
  17. pat says

    February 22, 2016 at 4:40 pm

    I made it exactly as directed and placed it in an 8 inch cake tin to cook. It was delicious.
    I sliced what my husband and I didn’t eat and froze it. Today I had some of the frozen bread (thawed!) at lunch. It was a little more chewy but very tasty. Reminded me of ciabatta bread.

    Go ahead! Make it!

    Reply
    • autumn says

      February 23, 2016 at 10:41 am

      Thanks, Pat!

      Reply
      • Sharon Dunn says

        April 2, 2016 at 11:44 am

        Just wondering, I have a large group of people I am making chili for and was going to buy buns, but I would like to make this instead looks great, and nothing is better than homemade bread. How does it hold up if I make 4 loaves on Friday, and it’s not being served /eaten until Saturday? If put the bread in a zip lock do you think it will stay fresh? thanks again for posting this 🙂

        Reply
        • Joan says

          April 17, 2016 at 3:31 pm

          I make this a lot and overnight is fine. If you want it to be crusty, don’t put it in plastic. When I make four loaves I mix each in a separate container and bake two at a time, because that’s how many baking containers I have. It really is very easy and forgiving. This recipe was perfected by Jim Lahey and is in his book “My Bread.” It became very popular after Mark Bitman featured it in his New York Times column several years ago. Lahey’s book is great and contains several other breads using the same procedure.

          Reply
    • Joyce says

      August 28, 2016 at 1:50 pm

      How did you cover the cake tin for the first 30 minutes or did you bake it uncovered?

      Reply
  18. Gail says

    February 22, 2016 at 9:39 pm

    Making this soon.

    Reply
  19. Wendy says

    February 23, 2016 at 8:02 am

    One thing that’s always stumped me: how “warm” should the “warm water” be that you mix with the yeast? I’ve been taught never to use hot tap water to cook with, as the hot water heater has a lot of minerals and sediment, etc. from storing the water, that you don’t want to add to your food. Rather, start with cold water and heat, either on the stove or in the microwave. What do you recommend for reaching the right temperature to activate, but not kill, the yeast? Thanks very much in advance for any help you can give me. 🙂 <

    Reply
    • Phil says

      February 23, 2016 at 10:01 am

      I use 1 part boiling water to 2 parts cold water from the faucet.
      So, 1/2 cup boiling water to 1 cup cold water.

      Reply
    • autumn says

      February 23, 2016 at 10:40 am

      The rule of thumb my mom always taught me is that the water should feel warm to the touch, but not too hot to comfortably put your finger in it. I’m sure there’s an actual temperature that’s best, but that’s what I’ve always done and I’ve never killed yeast yet!

      Reply
    • Ellen Landreth says

      February 25, 2016 at 8:37 pm

      I’ve always used the rule of the warm water being the temp of babies milk. I test it on the inside of my wrist, just like I used to do the babies bottles. Has worked great for me for 50 years,

      Reply
    • sally zubyk says

      February 27, 2016 at 10:16 am

      105-110 degrees or warm to the touch on your wrist

      Reply
  20. Betty Rich says

    February 23, 2016 at 9:06 am

    In all the breads I’ve baked, sugar was an ingredient. I thought it had something to do with the chemical reaction for the yeast to rise. But there is none in this recipe, correct?

    Reply
    • autumn says

      February 23, 2016 at 10:42 am

      No sugar. I think because the rise time is so long here the yeast is actually able to feed on the gluten in the flour. It’s certainly different than other breads I’ve made, but it works!

      Reply
      • Rosie says

        March 1, 2016 at 7:50 pm

        My first bread didn’t rise and the yeast was fine. The second batch I proofed the yeast first in half cup warm water and 1/2 tsp sugar. The loaf came out beautiful. Then I made two loaves at the same time: one without sugar as per the recipe and one with, both were beautiful loaves but the one with sugar baked bigger and higher.

        Reply
      • jane says

        October 31, 2018 at 8:46 am

        Made the bread and it came out great!!! Thanks so much!

        Reply
  21. Barb in NJ says

    February 23, 2016 at 10:42 am

    How big is the crockpot insert you are using?

    Reply
    • rshanna says

      February 28, 2016 at 10:32 pm

      I used both a large oval one and a round insert and both worked well!

      Reply
  22. Belen Fry says

    February 23, 2016 at 11:29 am

    I bake a lot of bread and love this recipe. For the warm water I use filtered water heated in the microwave to 105 degrees. I use my baking thermometer to check the temperature. Works great. Thanks for the recipe!

    Reply
    • Chris says

      February 24, 2016 at 6:09 pm

      For instant yeast you need the water between 120 and 130 degrees in order to activate the yeast. Fot standard dry yeast 100-110 is about right

      Reply
  23. Tedward says

    February 23, 2016 at 11:49 am

    I have not baked bread in years. You got me thinking and wanting to try this recipe. What about adding some raisins and maybe some cinnamon sugar?

    Reply
  24. Barbara Parker says

    February 23, 2016 at 1:05 pm

    Why do you let it sit for so long? Also, is there ANY WAY to make this “Sour Dough” flavor???

    Reply
    • Diane says

      February 24, 2016 at 8:06 pm

      Check out “no-knead” or “wet dough” recipes – after an initial room temperature rise, you pop the dough in the fridge for up to 7 days (although, to be honest, I’ve left it longer) before baking. The longer you leave it in the fridge, the more of a sourdough flavor you get.

      Reply
  25. dick says

    February 23, 2016 at 3:45 pm

    can you use self raising flour and not the yeast?

    Reply
    • Diane says

      February 24, 2016 at 8:03 pm

      Self-raising flour only refers to a mixture of flour, salt, and leavening (baking powder/baking soda) that gives baked products “fluffiness” (like biscuits, pancakes, etc.) , but you will still need yeast to ferment the dough. Otherwise, it won’t really rise, despite the name of the flour 😉

      Reply
      • Narda says

        February 26, 2016 at 5:23 pm

        I haven’t tried using self-rising flour, but I have a yeast bread recipe I’ve used a lot…it uses yeast with self-rising flour.

        You just leave out the salt,

        It should work. Experiment !

        Reply
  26. eVANGELINE tODD says

    February 23, 2016 at 4:28 pm

    Did you really use a crockpot to bake your artisan bread? It looked like it and didn’t see it go in the oven?

    Reply
    • Shirley says

      February 29, 2016 at 2:50 pm

      She used the removable crock in the oven, not in the crockpot base itself.

      Reply
  27. Sheila says

    February 23, 2016 at 5:42 pm

    Absolutely amazing bread. Mixed two batches of dough before I went to work this morning. Second loaf is in the oven now and am going to run a couple pieces of the first loaf to my mom–love this recipe!!!!

    Reply
  28. mike says

    February 23, 2016 at 6:20 pm

    I know my way around the kitchen….fridge….sink…oven. Typical male, I guess.
    But I DO love bread and am going to try this recipe and amaze my friends and family.
    I case it fails, I also know where the trash can is. Wish me luck 🙂

    Reply
  29. Pattie says

    February 23, 2016 at 8:31 pm

    Just wondering if you knew how to make this with gluten free flour????

    Reply
    • sallyz says

      February 27, 2016 at 10:23 am

      I tried using coconut and almond flours instead of any flours with gluten (wheat, spelt, white, etc). It is very difficult to get the same texture w/o using gluten. You have to get used to a much heavier bread (does not rise as much even tho’ you use yeast) and it takes longer to get the center done. If you really can’t have gluten, it’s better than no bread at all, but a far cry from what artisan bread tastes like when you use a flour with gluten, in my opinion.

      Reply
  30. Karen says

    February 23, 2016 at 9:37 pm

    I am a newbie at the bread baking thing, so can you tell me about the rising “at room temperature.” Our house is on the cool side (about 62 degrees) so will the bread still rise adequately, or should I put the dough in the furnace room?

    Reply
    • Liz says

      February 23, 2016 at 11:26 pm

      It will still rise even in a cool house. When I make my pizza dough, I put it in the refrigerator and take it out a half hour before I use it. It rises in the refrigerator, and the dough is moist and pliable. When I am in a hurry, I put on the light in my electric oven, cover the dough and let it rise there for a half hour.

      Reply
      • Karen says

        February 24, 2016 at 4:38 pm

        Thank you, Liz!
        I’m getting the flour out now and am excited to try it!

        Reply
    • Kristine says

      February 29, 2016 at 6:40 am

      We have the same issue–I just put ours closer to a heat return and it did just fine!!! See if you can find a “warm” spot in the house. I’m actually baking a batch right now!

      Reply
  31. Andrea says

    February 24, 2016 at 2:51 am

    Do you use plain flour or SR Flour ?

    Reply
  32. Abigail says

    February 24, 2016 at 3:47 am

    I live in SE Asia where it’s very hot and humid (usual temps are in the 90s and humidity is high!). Do you have any suggestions for how high temps and humidity will affect this recipe? I am so excited to try this recipe as there is NO bread like this available locally! I hope it turns out okay! Thank you!

    Reply
    • nancy says

      April 18, 2016 at 5:56 pm

      I lived in Indonesia for three years and made delicious yeast bread. I just left it out on the counter to rise as the room was always warm. I made bread recipes that needed two separate risings, kneading in between, which makes a finer grain. If it rises too fast, just put it in the refrigerator to slow it down, or just let it rise in the fridge overnight. Good luck!

      Reply
  33. Ron Smith says

    February 24, 2016 at 6:21 am

    make sure jean gets this sent across the dining room to my desk we want to make this for our new restaurant thanks

    Reply
  34. Sue McGee says

    February 24, 2016 at 8:57 am

    If you cover this with a lid, such as a dutch oven lid, will it still be able to rise? That’s the only part I am a little confused about-the lid part.

    Reply
    • Jul says

      February 24, 2016 at 5:22 pm

      Re: Covering with a lid.
      During the resting time of 8-24 hours you want to cover with plastic wrap or something semi-permeable, so that some of the gas can escape. I found this out when I made it last night and used the plastic lid to my bowl to cover, it popped (blew) off a couple of times ! But the bread came out just fine.
      During the cooking time I used a cast iron dutch oven with lid and it came out perfect !
      So, yes if you use a lid ( instead of foil) it will still rise .

      Reply
  35. sarah sherman says

    February 24, 2016 at 9:48 am

    Hi, I read through all the notes and first, thank you! I have made peasant bread, which is very similar but I like the hints you gave for making it better, such as preheating the pan and covering with foil! My question is, can I make it the day before, It seems it is all about making it just before you want to eat it, but I wonder how it is the next day if made a day a head then taken to a potluck, etc… thank you so much!

    Reply
    • Fran says

      March 9, 2016 at 2:35 pm

      You can put the ingredients together the night before, let it rise overnight (needs at least 8 hours) and bake it anytime the next day. I mix just before I go to bed and then bake it just before dinner so that we have warm bread with butter melting on it as a side dish! Yummmmm!

      Reply
      • Kristina says

        November 30, 2018 at 4:58 pm

        Thanks, but how long does the bread keep after baking it? I want to make about 15 loaves for my co-workers for Crispy and there no possible way to bake that many before work one morning.

        Reply
  36. Kendra says

    February 24, 2016 at 11:33 am

    There were a couple others that asked this. Do you need self rising or all purpose flour?

    Reply
    • Chris says

      February 24, 2016 at 6:07 pm

      NOPE self rising flour is for biscuits!

      Reply
  37. Janet Venable says

    February 24, 2016 at 4:13 pm

    I got the recipe off of my timeline in FB. I have never made bread. I am trying to make spaghetti sauce and someone told me to add brown sugar. I did that and now it is TOO sweet. I don’t know how to do it right. I don’t want to throw it out but it is so sweet. I had a recipe for sauce with sweet peppers , garlic , tomato paste, puree and diced tomatoes. I added mushrooms also. Cooked it in the crockpot all night. It sure would be nice to eat this bread with it. But of course…………I am a horrible cook. Now, I made the bread but it looked like it needed a speck more water. I added a little more. Knowing my luck it won’t turn out. I am an older person and just have never cooked anything good. I am surprised my kids got through those years of me cooking. I have the bread in a bowl , now, with plastic wrap over it.

    Reply
    • Narda says

      February 26, 2016 at 5:43 pm

      Sounds yummy – the sauce and the bread ! An elderly lady once told me that you can never mess up bread !

      Everybody will eat it, and if it didn’t work well, try, try again.

      🙂

      Reply
  38. JeNNY says

    February 24, 2016 at 5:06 pm

    Why would you use Lipton Onion Soup mix?! It’s all MSG?! Oh well…You’re killing yourself http://www.foodrenegade.com/msg-dangerous-science/ My question is can you substitute coconut flour? Has anyone tried this? I’m trying to stay low carb, and bread isn’t good for me.

    Reply
    • Maryann says

      February 24, 2016 at 6:18 pm

      Then make a salad!

      Reply
      • Jenny says

        February 26, 2016 at 8:53 am

        HAHAHA! Awe Maryann! XOXO

        Reply
      • rshanna says

        February 28, 2016 at 10:38 pm

        Or you could use just onion powder. I use that with my homemade corn tortillas.

        Reply
    • Conni says

      February 25, 2016 at 6:35 pm

      To answer the question as to if you could use coconut flour, google it as coconut flour absorbs liquids so can NOT be used in place of any kind of flour cup for cup, and if you find a recipe for using the coconut flour don’t try to substitute just any old flour to replace it. Kind of tricky. Good luck.

      Reply
    • Burnice says

      March 3, 2016 at 5:32 pm

      You could use homemade onion soup mix. I posted this recipe at http://www.food.com recipe #110331. Ingredients are available at any Bulk Barn store. Makes 1 packet which is equal to 1-1/4 ounces. I would only use 1 or 2 teaspoons of the mix for this recipe.

      4 teaspoons beef bouillon granules
      8 teaspoons dried onion flakes
      1 teaspoon onion powder
      1/4 teaspoon seasoned pepper
      1/4 teaspoon celery salt (optional)
      1/4 teaspoon garlic powder (optional)

      1. Cut a 6-inch square of heavy duty foil.
      2. Place all ingredients in center of foil.
      3. Fold foil to make an airtight package.
      4. Label with date and contents.
      5. Store in a cool, dry place.
      6. Use within 6 months.

      Can’t wait to try this recipe.
      Just don’t know if you spray the baking dish before preheating, or after preheating just before adding the dough.

      Reply
      • Kat says

        March 7, 2016 at 7:49 am

        After heating, just before plopping the dough in.

        Reply
      • Bett Bee says

        April 4, 2016 at 7:09 am

        Surely you can make onion soup without the murdered bodies of slain cows? Cows are lovely animals and don’t deserve the abuse and torture they endure in the killing complex of the agricultural industry, where they are treated like units of production in a machine. Their skins and limbs and other body parts are often removed while they are still alive and conscious. Soul-deadened slaughterhouse employees with PTSD (a huge problem in this industry because of the violent nature of the work) take out their latent feelings about the violence they commit directly upon these poor gentle animals by punching them, kicking them, hitting them with things and other violence. Such terrible abuse. I was shocked and dismayed to see this here on a bread recipe. : ( So unhappy to see it. They make wonderful vegetable bullion you can use to substitute for the dried up and processed bodies of these poor animals. Rapunzel is a good brand.

        Reply
        • tibbs says

          October 30, 2016 at 8:32 pm

          I am a PETA person ( people earing tasty anmals ) !

          Reply
  39. Debbie says

    February 24, 2016 at 5:51 pm

    Can I use wheat flour instead ?
    Cant wait to make this

    Reply
    • rshanna says

      February 28, 2016 at 10:41 pm

      Yes, it will just be more dense.
      I also have used sprouted whole wheat and it turns out great…just a bit more dense.

      Reply
  40. Chris says

    February 24, 2016 at 6:05 pm

    About self-rising flour: It is not a substitute for yeast! Use it for biscuits, leaving out some of the baking powder.

    Reply
  41. Carol says

    February 24, 2016 at 6:50 pm

    I’m not a bread maker for sure. But this can’t be much simpler. I’ve read a lot of the pots. The recipe you gave has got to be delicious on it’s own. Then I have a question. Could I add raisins and cinnamon possibly? Tanks for sharing this recipe.

    Reply
  42. Liz says

    February 24, 2016 at 9:12 pm

    Can you double this for a larger bread and would the cooking time be the same?

    Reply
  43. Kathy the Baglet Lady says

    February 25, 2016 at 7:49 am

    Just made this in our motor home this morning while on holiday in Portugal. Thanks for an amazingly easy and very clear recipe. I look forward to trying out the others!

    Reply
  44. Katrina says

    February 25, 2016 at 9:15 am

    This is very similar to a recipe I’ve been using from Simply So Good since 2010 (http://www.simplysogood.com/2010/03/crusty-bread.html) – it’s such a great recipe! For those who were asking about add-ins, she has a whole list of add-in combinations and how to use them on her site. She even has a FORUM specifically for this recipe! Here’s the link to the forum for anyone who has additional questions:
    http://www.simplysogood.com/2012/08/crusty-no-knead-bread-forum.html

    Reply
  45. Kathy says

    February 25, 2016 at 11:42 am

    I was so excited to find this recipe to use with my High School Culinary class. Because of the 24 hour rise time, I’m able to have them prep it one day and bake the next! I made it a day ahead of them and it is WONDERFUL! I baked it in the large crock covered in tin foil. My students are excited, and their dough is currently in my FCS kitchen rising! The website directions were great for my beginner bakers. I hope for good results tomorrow for them! Thank you so much for sharing…as now I’ve had the ability to share with about 20+ young minds!

    Reply
  46. Terri Speer says

    February 25, 2016 at 1:46 pm

    I just took this bread out of the oven and it looks and smells yummy!

    Reply
  47. Regina says

    February 25, 2016 at 4:45 pm

    Wondering if you can substtitue Gluten Free flour and this still work?

    Reply
    • Gloria wallace says

      May 17, 2020 at 8:33 am

      I. Have the same question

      Reply
  48. Jerry says

    February 25, 2016 at 5:28 pm

    Although I used self rising flour, 1.5 cups of water did not make the dough wet enough.

    Reply
    • Kandy Kappler says

      February 26, 2016 at 7:18 pm

      You cannot use self rising flour for this recipe…you have to use the yeast and regular flour. There were comments in the posts regarding the use of self rising flour.

      Reply
  49. Helen says

    February 25, 2016 at 5:42 pm

    Autumn, do you or does anyone else know how to adapt this for high altitude (elevation)? I live at about 6500 feet. Looks delicious.

    Reply
    • Christine says

      March 30, 2016 at 12:32 am

      Did you ever get an answer? I live at 6200 ft and was wondering the same thing. Thanks?

      Reply
    • Debbie says

      April 7, 2016 at 11:23 pm

      I have made this bread many times and it turns out amazing!!! No one can believe it isn’t from the store. I live at 6800 feet and is perfect.

      Reply
  50. Clyde hale says

    February 25, 2016 at 8:28 pm

    https://www.itsalwaysautumn.com/wp-content/uploads/2016/02/how-to-make-artisan-bread-easy-recipe-easiest-five-5-minutes-4-ingredients-recipe-card.jpg

    I copied this to save as a draft email so I may have it handy for relatives or friends…Is this OK with You?

    Reply
  51. Jim Morgan says

    February 26, 2016 at 9:26 am

    Would 1 tsp. sugar help in reducing the rise time?

    Reply
    • Karl P Mitchell says

      February 27, 2016 at 12:42 am

      I was wondering the same thing. As I’m impatient, I put about 1/2 tbsp of honey in. It’s been on the counter for about 6 hours now and not really noticeable rise. So, I’ll see in the morning.

      Reply
  52. Susan says

    February 26, 2016 at 1:41 pm

    I live in Denver and my loaf looked more like ciabatta bread, a little flatter, but it was DELICIOUS. Everyone was very impressed.

    Reply
  53. Carla says

    February 26, 2016 at 5:38 pm

    Fantastic recipes.

    Reply
  54. norma picinotti says

    February 26, 2016 at 5:43 pm

    I made this several times & we love it!! if I use high gluten bread flour – I add 3 tablespoons more water, sometimes I add powered buttermilk for a little tan. looking forward for more of your .

    Reply
  55. Rosie says

    February 26, 2016 at 7:08 pm

    Got excited about this recipe. Followed it to a T. Complete failure. Didn’t rise and jar of Fleishman’s quick rise yeast was unopened and expires in Dec /16. I tested it and it’s fine. Solid and doughy in centre but the crusty sides were chewy and delicious. Trying again, this time used 1 tsp yeast with half tsp sugar dissolved in warm water(yeast tester) added to make 1.5 cups of warm water.

    Reply
  56. Kandy says

    February 26, 2016 at 7:21 pm

    This looks like a lovely recipe and I will be making this soon. I wish that people would read all the comments before they make their comment because many times their question has been asked and answered.

    Reply
  57. Patty says

    February 26, 2016 at 10:00 pm

    You are genius! Made this and LOVE LOVE LOVE it! I totally amazed and inspired my friends!! Looking forward to glancing at your other recipes! <3

    Reply
  58. Theresa says

    February 27, 2016 at 10:03 am

    Can this be done in a bread machine for mixing the dough? Then bake it in the oven. I’m guessing this is for a 1lb loaf. Is that correct?

    Reply
  59. Liz reid says

    February 27, 2016 at 10:39 am

    So the least amount of time is 8hours and the most is 24 hours right?Thanx for the recipe I love this bread but have never seen a recipe for it .I make bread all the time so I just wanted to make sure on the time

    Reply
  60. CYNDY MUDGE says

    February 27, 2016 at 6:10 pm

    love this site!!

    Reply
  61. KATE says

    February 28, 2016 at 7:34 am

    MY HUSBAND – WHOSE CULINARY TALENT BEGINS AND ENDS WITH REHEATING FOODS – MADE THIS TODAY ALL BY HIMSELF AND IT WAS VERY GOOD. HE SAID THAT HE BAKED IT TENTED WITH FOIL ON A COOKIE SHEET. I AM EXCITED TO EXPERIMENT WITH ADDING VARIOUS FLAVORS TO THIS EASY, EASY RECIPE.

    Reply
  62. Britta Ahlkvist says

    February 28, 2016 at 4:23 pm

    MY CLAY POT WITH A LID SHOULD WORK GREAT FOR THIS. SHOULD I SOAK IT AS USUAL BEFORE PRE-HEATING IT?

    Reply
  63. Tara says

    February 28, 2016 at 8:33 pm

    Do you think it is possible to switch the white flour to gluten free flour and it would still turn out the same?

    Reply
  64. J says

    February 29, 2016 at 7:00 am

    Seems like this recipe could do with a shout out to Jim Lahey of Sullivan Street Bakery, who created and popularized this at home artisan method (both in the New York Times and through his book). Glad you’re sharing it but good source sharing would be better, since tracing sources helps people get more info (you can find a lot of extra help, troubleshooting, and variations by searching for the Lahey bread method – leaving readers without this does not serve them best).

    Reply
  65. Phil micheAl says

    February 29, 2016 at 11:48 am

    OK… I followed the directions completely. 24 hours later, all I had was stinky, yeasty “soup” that would have taken another cup of flour, at least, to fold it into a ball. It went down the garbage disposal. I was very disappointed. I’m a beginner, but have had luck with every other recipe I’ve tried so far. And idea what might have gone wrong?

    Reply
    • Shirley says

      February 29, 2016 at 3:32 pm

      Rats, mine flopped as well. It rose about an inch last night, but this morning it was all flat and more liquid than solid. Even rolling it in flour, lots of flour, it was still a wet mess. Okay, off to try again. Ugh.

      Reply
      • Shirley says

        March 1, 2016 at 7:29 am

        SUCCESS!! I measured the water temp to 112 degrees, and this time the bread came out perfectly! I let it rise overnight (10 hrs), then baked it this morning. Try temping your water, because I know that the first time, my water was barely warm. Warm is subjective unless you have an actual temperature of “how warm.” I placed it in a big glass pyrex bowl, covered it with plastic wrap (not as tightly this time). After flour prep on the board, I washed and preheated the same bowl. At 30 minutes rest, I sprayed the bowl with nonstick spray, literally plopped it in the bowl, covered with foil, and baked 30 minutes. Took off the foil and it browned in 10 more minutes. For a gal who can botch the best of “never fail” recipes, I’m patting myself on the back.

        Reply
    • Nat says

      July 4, 2016 at 4:06 am

      I just finished my first batch. The dough was very wet but had lots of bubbles. I had to add a lot of flour to get it to form a ball and even then it was very sloppy.mi naked it anyway and it turned out great.
      Not sure if it should be so crusty though.

      Reply
  66. Jill says

    February 29, 2016 at 1:54 pm

    Tried this and it was very wet when I put it on the board to rest. Didn’t rise much but still have to taste it yet; looks a bit heavy. Lots of bubbles when I tipped it onto the board. Not sure why it went wrong, been making bread for years and really wanted this to work for something different.

    Reply
    • Sterling Rose says

      March 3, 2016 at 7:18 am

      I had the same problem. Can’t form it into a ball, just spreads right out. Going to try to bake it anyway & see how it comes out. I was here looking to see if others had the same issue that I did. Hope Autumn will give us a hint as to what went wrong?

      Reply
  67. Candace says

    February 29, 2016 at 3:16 pm

    For anyone who has added cheese, jalapenos, etc. do you have any guidelines as to how much? Do you just add it in with the flour, water, yeast and salt before you let it rise? Thanks for the help!

    Reply
  68. Shirley says

    February 29, 2016 at 3:39 pm

    Couple of questions – (1) Does it matter what type of bowl I make this in (glass vs plastic? (2) I had the film wrap on the bowl tight – should it be loose? (3) Can I cover with a dish towel instead (as my mom did way back in the day)?

    Reply
    • Sterling Rose says

      March 3, 2016 at 7:33 am

      Great questions! Would love to know the answer to those myself!

      Reply
  69. Jennifer phillips says

    February 29, 2016 at 8:53 pm

    Can Bread Flour be used in place of all purpose, or is all purpose the way to go?

    Reply
    • Bela says

      March 1, 2016 at 1:31 pm

      I used bread flour and it turned out great. I find that most recipes do just fine substituting bread and all purpose.

      Reply
  70. Venus says

    March 1, 2016 at 12:53 pm

    Thank you so much for this recipe! I have already made one loaf which turned out just as I have seen at my local grocery store and tasted just as good. The second loaf is waiting to be baked. My son is a bread lover and only likes fresh bread so this will be my go-to recipe from now on!!!

    Reply
  71. Bela says

    March 1, 2016 at 1:30 pm

    I was impressed by the simplicity of this recipe so I gave it a try. Found the recipe last night, quickly mixed everything together and baked it the next afternoon (so it sat on the counter about 16 hours). Turned out phenomenal and I am amazed at the cost for the ingredients versus what a bakery or grocery store charges for a product like this.

    I am going to start experimenting with garlic, as one of my favorite artisan breads has multiple cloves baked in. I don’t see why it wouldn’t work! Will definitely update here. Thank you. This is a keeper. And I am not even a person who consumes much bread!

    Reply
  72. Lucy says

    March 2, 2016 at 9:45 am

    I want to say a big THANK YOU for the most amazing bread. Dough and I don’t get along very well, but this recipe looked so easy, I decided to give it a try. The worst I could lose was 3 cups of flour. It turned out perfect! It was so easy to make, but somehow I feel so accomplished to have made it. My boyfriend and I accidentally (not accidentally at all) ate the whole loaf. I have to double and triple the dose now to give all my friends. I don’t think I will ever buy bread again. Thank you!

    Reply
  73. Doyal says

    March 2, 2016 at 11:24 am

    Recipe calls for 1/2 teaspoon yeast. I have 1/4oz envelopes. The instructions on the back of envelop says “1 PKG instant yeast measures about 2 1/4 teaspoons”. Does anyone have a conversion for this? Also is there a high altitude adjustment?
    As to the question how warm the water for resolving yeast should be this package says 105 to 110 F
    Thanks

    Reply
    • autumn says

      March 2, 2016 at 8:17 pm

      Just use a quarter of the yeast in the envelope and you’ll be fine!

      Reply
      • Doyal says

        March 3, 2016 at 3:04 pm

        Thanks, I tried just measuring out the yeast into 1/2 tsp. and went from there. The dough seemed dry and not sticking together so added more water. Let stand overnight and didn’t seem to rise though there was a slight condensation on the inside of the plastic wrap covering. I had the same experience trying to form a ball as described by others in the above posting. Baked for 10 min and wasn’t very brown so baked another 10 min. Still not overly brown and crust is very tough. Inside is moist, dense and not very bubbly. Maybe too much water and baked too long??? Will try again after I eat this one.
        All comments/advice welcomed.
        Thanks

        Reply
    • Christine says

      March 30, 2016 at 12:54 am

      If you do a search on high altitude baking you will find suggestions for general adjustments. Not sure whether they will work with this type of recipe. One thing I read was increasing the temperature by about 20 – 25 degrees but that seems like it might not work here. If you find a solution, please post it?

      Reply
  74. Cara says

    March 3, 2016 at 7:35 am

    I’ve never made bread before and when I tried to form mine into a ball, it just kept spreading out and losing it’s shape, I was also unable to cut through it to slash the X, it just kind of stretched and went back together. I eventually plopped it into my pan and it cooked up nicely, but ugly – although I prefer to call it a bit more rustic. Just wondering if I had too much water? Or flour? Or how to get mine into a nice ball that stays in a ball?

    Reply
    • Nat says

      July 4, 2016 at 4:10 am

      Mine did exactly the same thing. I added lots more flour and it never did cut the c into it but it looks and tests fine.

      Reply
  75. LindaRR says

    March 3, 2016 at 1:59 pm

    This bread is DIVINE. I am in love. The hardest part is thinking ahead to start it. Loved your idea of using the crock from your slow cooker. That worked great. MMmmmmm

    Reply
    • June Hess says

      March 4, 2016 at 7:07 pm

      I was glad to see your post (145) as I was wondering what to use with high sides. Thought it looked like the crock from Crock Pot but was afraid to try it. Wasn’t sure it could take the 450 in the oven. So didn’t want to break my crock. So it should work for me. Thanks for posting. AND thanks for the gal who posted the recipe.!!! Can’t wait to try!!

      Reply
  76. Carol Lepard says

    March 4, 2016 at 11:04 am

    I just made this bread…and OMG! It is DANGEROUS! I live alone and don’t think I will have a problem eating it all in just a few days! Some of the best bread I’ve eaten in a very long time!

    Reply
  77. Lotus says

    March 4, 2016 at 12:36 pm

    I made this recipe and it turned out beautifully. The rise was great and the texture was perfect but it tasted terrible, kind of like a bad fermentation or something like that. I used good flour/ 2 cups unbleached white, 1 cup King Arthur whole wheat. The aftertaste was bitter . I prepared the dough the night before I cooked it and left it in a cool kitchen to rise about 13 hours total. Do you have any experience with something like this happening with this recipe. I’m so disappointed since it seemed so much easier than my sourdough artisan bread recipe.

    Reply
  78. Alexandra says

    March 4, 2016 at 11:12 pm

    You are so awsome!!!

    And the bread is divine )))) The first bread in my life )))

    2 comments, though… I’ve made 2 loaves by now, both were tasty. I measured the same ways (as far as I remember), but the first time dough was dry, the second time it was watery and after it risen I had to add some flour, because it was not forming into anything! ))) It was somewhat like the pancace batter… Very runny.

    I have several questions^_^

    1) Can you premix the dry ingredients and store in a jar, so you could just measure the right amount and add the water?
    2) Is it crucial to use a saram wrap to cover? Or a lid will do too? Should the dough be like in aitight… container?
    3) Could you double the ingredients to make a bigger loath?
    4) My oven doesn’t go 450 degrees, so I bake about 45 minuts under the lid at as high temp as it will go, wich is about 400. So… if you can doudle the indredients, for how olng would you bake a big loath in my oven? :))))
    5) I would like to try and make this bread in a multicoocker, but mine doesn’t go higher the 350, for how long would you bake a small/big loath in the multicoocker?

    Here ))))

    Thank you for this gourgeus recipe!!!
    You are fantastic! Please, stay the way you are, and keep doing what you’re doing :)))))

    Reply
    • Alexandra says

      March 4, 2016 at 11:37 pm

      Oh! And I’ve forgot another one!!! :)))

      I have a cupboard that has heating pipes going through and in the winter, when the heating is on, it’s way warmer there then on the countertop. Is it better/worse to put the dough there?

      Reply
  79. FREDA says

    March 5, 2016 at 5:43 am

    I WOULD LOVE TO MAKE THE ARTISAN BREAd could i print just the recipe thgank you

    Reply
    • autumn says

      March 5, 2016 at 10:25 am

      Hi Freda. Right above the recipe card in the post there’s a link that says “click here for the printable recipe card.” Click that link, which will take you to the card, which you can then print. Thanks!

      Reply
  80. Mark says

    March 5, 2016 at 4:06 pm

    How high do sides of baking pan need to be?

    Reply
  81. Stephanie Scofield says

    March 6, 2016 at 11:23 am

    Just made this today & it is delicious!!! Used 2 c AP flour & 1 c whole wheat flour & added flax seed meal. Should have waited a bit longer to cut but my hubby just couldn’t.

    Reply
  82. Bev says

    March 7, 2016 at 3:12 pm

    I didn’t read all the comments to see if others had noticed that the PRINTED RECIPE CARD does NOT include “Spray your baking dish with nonstick spray”. That could make a difference for someone using only the recipe card making the bread. On my way to check out more yumminess. Thanks.

    Reply
  83. Mike says

    March 7, 2016 at 7:06 pm

    I wonder what this recipe would be like if you used beer instead of water? Hmm….

    Reply
  84. Kylie says

    March 7, 2016 at 7:16 pm

    Just made this and it’s awesome? Thank you for sharing this recipe. My question is how to store it and reheat it a few days later?

    Reply
  85. Lorene holbrook says

    March 9, 2016 at 1:04 pm

    Oh.my. Gosh! I made bread! I have tried for 40plus years to make bread. My hubby LOVES homemade bread. His mom makes yummy bread. She tried so hard to teach me. I made hockey pucks. Flat and hard. THanks for this terrific recipe. I called my husband and he came home. 3 slices later he said it was awesome! Thank you, thank you, thank you! Your recipe is amazing. So easy. Plus my home smells delicious! Rah, I am doing the happy dance.

    Reply
  86. Lyn Gilbert says

    March 11, 2016 at 12:20 pm

    Just pulled my 2nd loaf out of the oven and it looks and smells delicious. This is actually easier than driving to the store and purchasing a loaf from the bakery. It tastes wonderful and cost less than 50cents. And it makes the best toast. I can see myself baking this every 3-4 days and skipping the store bought stuff altogether.

    Reply
  87. Mrs. Gamgee says

    March 13, 2016 at 7:48 pm

    HI! Came across your recipe on Facebook and I’m so glad you shared it. I used it to make bread for communion at our church this weekend. Got lots of compliments. I was a little bit concerned initially because my dough looked really dry (almost like biscuit dough) when I first mixed it, but about 18 hours later when I went to bake it, it looked just like your video. Have you ever tried to increase the recipe? The loaf was a bit small for what I needed, and I’m thinking I might try making it 1.5x (rather than a full double).

    Reply
    • autumn says

      March 15, 2016 at 9:10 pm

      I actually did increase it once, and it ended up a little too moist in the middle. If you do make a larger loaf, you’ll probably want to cook it until it’s a little more brown on the outside to make sure it’s done on the inside!

      Reply
  88. ina ralston says

    March 14, 2016 at 12:42 pm

    Good morning: I followed the recipe and cooked the bread in the crockpot insert as shown on the video. My crockpot cracked and I had to toss it. Just wondering if any one else had this happen.?

    Reply
    • autumn says

      March 15, 2016 at 9:09 pm

      I’m so sorry about that! I’ve updated the post to let people know that’s a concern. Again – sorry!

      Reply
      • LYN BORDO says

        March 16, 2016 at 5:02 pm

        I use cast iron, both a dutch oven and lodge 4 in 1.

        Reply
      • Cari says

        March 26, 2016 at 9:08 am

        “All Crock-Pot® Slow Cooker removable crockery inserts (without lid) may be used safely in the microwave and the oven set up to 400°F. If you own another slow cooker brand, please refer to your owner’s manual for specific crockery cooking medium tolerances.”
        http://www.crock-pot.com/service-and-support/product-support/product-faqs/help-and-how-to-use/oven-and-microwave-safety/help-and-how-to-use-oven-and-microwave-safety-faq.html

        Reply
  89. LYN BORDO says

    March 16, 2016 at 5:00 pm

    I just recently found this recipe. I have been baking bread for 40 years and have never been able to get a good crusty bread like I desired. This recipe is the bomb! I have made it many times in the few weeks since I first tried it! I have told everybody who will listen.

    Reply
    • Josi says

      April 16, 2017 at 8:26 pm

      Me too! This is what I Have been looking for all these years. And it’s not the ingredients at all…it’s the “techniques” !

      Reply
  90. Tracy Slintak says

    March 16, 2016 at 9:15 pm

    I am wondering if anyone has tried making rolls with this dough? I see that someone used a baking sheet and tented aluminum foil over the loaf. Guess I’ll try something similar with rolls.

    Reply
    • Tracy Slintak says

      March 23, 2016 at 8:13 pm

      Made the rolls, and they were good, but I would have liked them to brown more. I shortened the baking time, but I also need to play around with the temperature.

      Reply
  91. Rose McD says

    March 26, 2016 at 6:25 pm

    I’m not sure what I’m doing wrong…both times I’ve made this, my dough is watery and won’t stay in a ball to rest….first one was dense, this one’s in the oven now…I REALLY want this to work right. Please help!! Thanks. 🙂

    Reply
    • Wanda Cabrera says

      March 30, 2016 at 8:00 am

      Everything looked good until this am when I was going to bake it, it was too watery, Couldn’t form a ball. It was too sticky

      Reply
      • Anh says

        June 9, 2017 at 6:45 pm

        For those bakeware that got cracked: you should preheat it with the oven so it doesn’t get temperature shock and crack.
        Dough doesn’t hold the shape: Right, it is very moist, just use a scraper and fold a few times then put in a bowl lined with parchment paper if your baking vessel is round. Even a large silicon spatula is great for fold the dough. You won’t have to touch it with your hands at all to shape.
        For a longer loaf (I have an oblong clay baker) I just scoop the dough on tho the parchment paper then put a box on either side of the dough (with parchment paper against the boxes) and drape over loaf with a towel to prevent from drying.

        I added rosemary and lemon zest to the flour before adding room temp. water.
        For cheese and jalapeno I also added in the beginning but the cheese has more flavor when I folded in while shaping before leaving it to rest for 30 minutes.

        This is the easiest bread recipe, ever!

        Reply
    • Nat says

      July 4, 2016 at 4:16 am

      Had the same experience and added lots of flour. Never did form the x when slashed but it baked and tasted fine.

      Reply
  92. Dean says

    March 30, 2016 at 9:48 am

    I was wondering can you use whole wheat flour for this recipe ?

    Reply
  93. Isabelle says

    March 31, 2016 at 6:16 pm

    Hi there! I just found your recipe a little over a week ago and we’ve already made 5 loaves since then. It’s unbelievably simple and delicious. Love it! Actually, my family enjoys so much that I decided to share it on my blog. You can check it out here: https://gatherlovegrow.wordpress.com/2016/03/31/making-bread-for-beginners/

    Have an awesome day and thank you for sharing this wonderful recipe.

    Reply
  94. JoAnn Ward says

    April 1, 2016 at 11:37 am

    Just made this Artisan bread. May just eat the whole thing myself! So easy, so yummy! THANKS!

    Reply
  95. Paula says

    April 3, 2016 at 8:42 am

    I made this recipe & the printable one doesn’t mention greasing the pan. Now I can’t get it out of the crockpot. I expected it to be higher/taller, but in the pictures here, it doesn’t look very tall.

    Reply
  96. alexe says

    April 5, 2016 at 1:23 pm

    This is THE best bread I’ve ever made! Thank you for this fantastic recipe! Would you mind if I shared it in French on my blog? With links to your recipe and video, of course! 🙂

    Reply
  97. andrea says

    April 7, 2016 at 9:29 am

    Thanks! I had read that I shouldn’t, but because it’s the flour I keep on hand, I made this recipe entirely with “white whole wheat” flour, let it sit for 24 hours, and, although I had no white flour version for comparison, I’d have to say that it’s still a right nice loaf of bread with a great crust and lots of air holes. I’ll be making this a regular addition to our meals. Couldn’t be easier.

    Reply
    • andrea says

      April 7, 2016 at 9:32 am

      Also, I baked it in 2 qt. round glass baking dish.

      Reply
  98. Sarah says

    April 7, 2016 at 7:37 pm

    Just wondered how long you preheat baking dish

    Reply
  99. Cristina J says

    April 8, 2016 at 6:28 am

    For those of you that saw only a stinky yeasty soup, and then sent your dough down the disposal, I have a question and a comment. Question: You got that far, why wouldn’t you just try to bake it?
    Comment: I’m a professional pastry chef but am sad to say that I haven’t worked with a lot of bread. I’ve made several varieties and types of bread, but do not consider myself an expert in this category. I do think there is an ideal proof time for bread and perhaps 24 hours is too long. I let my dough rise for 13 hours but not because I planned it that way. I think 8 is probably the ideal time if I had to guess, but you could still make a serviceably good bread at 24 hour proof time. My dough at 13 hours was pretty wet and not easy to shape. Putting it into the Dutch oven, I thought it would start drooping down around my fingers if I didn’t make the transfer quickly enough. I understand your apprehension, but from a pro to a novice the only advice I can give is you don’t know what it will be like till it’s baked. I had some doozies, and sometimes they work out in the bake. And sometimes not. But once you’ve come that far, your only spending a little bit of electricity and little more time. Take it all the way, and then determine if it’s a flop.

    Reply
    • Clark Brady says

      November 16, 2016 at 12:25 pm

      My first batch was all wet and unformable and thought this was going to be a flop, but the crockpot was already preheated and the oven hot so I thought why not continue on with the experiment. OMG! This flat glob of soft mass cooked up to look just like the best pictures of artisian bread! I let it cool and took it to a potluck where I sliced it up into thick small pieces so people could try it and not take too much and waste it. Everyone raved over the bread and asked me all about it. It was such a success. I made my batch 4:00pm then cooked it the next day at 1:00 pm. WOW I love this bread. Leftovers can be sliced up and used in the toaster and resembles english muffins to a tea! Thank you for the recipe!

      Reply
  100. Laurel says

    April 9, 2016 at 6:33 pm

    I have sour dough starter. I’m thinking about adding some to the ingredients. Has anyone tried this?

    Also, I love the bread, your instructions were perfect.
    I forgot warm water and it turned out beautiful anyways.
    Thanks.

    Reply
  101. Marie says

    April 14, 2016 at 4:32 pm

    Can you use bread flour instead of regular flour

    Reply
    • Amanda says

      April 17, 2016 at 6:13 am

      I used whole wheat bread flour and it turned out delicious

      Reply
  102. Amanda says

    April 17, 2016 at 6:12 am

    I made this using 2 cups of whole wheat bread flour and 1 cup all-purpose flour and it came out very good. However I found 1.5 cups to be far too much water and ended up adding a whole other cup of whole wheat flour and still had a very wet and sticky dough which made it hard to form into a ball and get in the dutch oven. Nonetheless the whole loaf is gone after only a few hours… nothing like some freshly made bread with some jam and butter. Will definitely be making this again!

    Reply
  103. Pam says

    April 17, 2016 at 12:44 pm

    Just made this recipe and it is FABULOUS. I read all comments before starting and was a little leary of what to expect but here are my comments. I followed the recipe exactly. I let the dough set on my kitchen counter for almost 24 hours before baking. I used the crock from my Rival crockpot although was hesitant as some said their crock cracked. Mine didn’t. I put crock in oven while it was preheating to 450 and left it in there for 30 minutes. At the same time, I had dumped out dough onto well floured breadboard. I didn’t cover it. Right before baking, I pulled crock from oven and sprayed with PAM as someone had commented their bread wouldn’t come out of crock. I tried to slice an “X” into the dough but it wouldn’t stay; the dough filled in over it. When done, the bread fell right out of crock when I dumped it out. It made a beautiful loaf. After baking for 30 minutes covered, I only cooked it for 10 minutes uncovered; next time I will cook for 15 and let it get a little more brown on top. I took pics and e-mailed to my friends. I “staged” the bread with various items to try to make it look like a magazine photo. My friends couldn’t believe their eyes. That bread is so beautiful! And…it tastes delicious! I served to husband with real butter and orange marmalade and he said it was fabulous…and it was. I just broiled some cherry tomatoes sprayed with EVOO and a little balsamic vinegar with a shake of kosher salt and will eat those on a slice of this bread for dinner tonight…if there’s any bread left by then he he he! This is going to be my go-to recipe from now on when I want to give someone a gift. They will definitely be impressed. Love Love Love this recipe. Thanks for posting.

    Reply
  104. Liz says

    April 19, 2016 at 6:38 pm

    Love this recipe ,have given it to almost all my family .So easy and soooo good ,thanx for sharing

    Reply
  105. Liz reid says

    April 19, 2016 at 6:41 pm

    Sooo good thanx for sharing this recipe

    Reply
  106. Cheryl Hank says

    April 20, 2016 at 11:52 am

    I need to be gluten free I wonder if I did this with the gluten free all purpose flour if it would turn out or do you need the gluten to make it work.

    Reply
  107. Julie says

    April 21, 2016 at 2:43 pm

    I’m trying this recipe with one cup of white flour and 2 cups of bread flour…Hope it works? I also added a lil extra water…mine was so dry it would not bind.

    Reply
  108. Rachel says

    April 24, 2016 at 11:24 am

    My dough came out very wet after rising for 24 hours. Help!

    Reply
    • Sharron Arnold says

      April 27, 2016 at 7:31 pm

      All the comments here about using different amounts of water/yeast. Bread making is NOT DIFFICULT. I use 1/4tspn of yeast and 1 & 3/4 cups of water to 3 cups of PLAIN Hi protein flour. It is a wet dough. Left overnight for 18 hours it smooths out, rises, and has a slight smell of beer (fermentation) After pre heating my glass Pyrex without a lid, I sprinkle some course semolina on the base, pour the dough in, cover and bake for 30 minutes. Remove the lid, bake another 20-30 minutes then cool completely before slicing. Keep in a large paper grocery bag of freeze.

      Reply
  109. Louise says

    May 1, 2016 at 3:15 pm

    I have made this bread and it is fabulous! I make it with wholemeal flour. However – outside the USA a cup measures 250 ml unlike an American cup which is 225 ml. This makes a huge difference when measuring cups of flour! Took me a while to realis my bread was a bit heavy! Please let the rest of the world know when you print weights that it is different in other countries
    Many thanks

    Reply
  110. Karen says

    May 2, 2016 at 2:27 pm

    It is gloopy but she said it would be. I scraped it onto my baking mat and pulled it up the way in the video with flour. It doesn’t make a hard, firm ball; it stayed round but spread out a bit. I used Ghee butter to coat my pan and plopped it in; came out absolutely delicious!

    Reply
  111. Jennifer C says

    May 8, 2016 at 4:51 pm

    I made your artisan bread recipe multiple times. The first time as written and using my crockpot insert in the oven (which works great for me). The other times I’ve changed things up a bit with different flour types. And it’s worked great every time! Even when I thought it wouldn’t because the flour was too wet or too dry or the temperature too humid. It’s amazing. The latest bread I made I used half regular white flour and half rye flour. I used the same measurements as for the regular recipe and the mixture seemed drier than the others I made before. I let it sit for 18 hours and it still seemed too dry but I followed the rest of the directions and baked it as usual. It still turned out perfect! Crispy crust on the outside and moist springy bread on the inside. Perfect with a bit of butter and Brie or as a Reuben Sandwich. Thanks for sharing this great recipe.

    Reply
  112. Kimberly says

    May 12, 2016 at 8:49 am

    With you pot or Dutch oven already hot you do not have to use the spray before you put the dough in. I’ve made this bread easily over 100 times and have never used the spray. Just let the bread cool for about 5-10 minutes in the pot and then invert. Comes out easily every time. You can also speed up the process by using warm water, and 1/4 TSP red wine vinegar. The rise time shortens to 8 hrs and then you cook it as you did before.

    Reply
  113. ANNA WILLIAMS says

    May 31, 2016 at 5:48 am

    I even made this bread, but put in a little too much yeast, i live in london UK and we use LBS instead of CUPS so trying to find the correct measurements and Weights, but good all the same, will keep trying for that perfect loaf… one question….
    how to store? how long will it keep?
    Thanks
    Anna

    Reply
    • BYron says

      July 11, 2016 at 7:14 am

      Problem I had was translating US cups to UK cups, I tend to prefer grams. I’m halfway through making this, also in the UK. Like others I have found that following the recipe results in a very sloppy batter-like dough after fermentation. I have added about 100g or more flour to bring it round. I wonder if this is due to not packing down the flour when measuring out 3 cups, or the soft water where I am (Yorkshire). General rule is the longer you ferment, the longer the bread should last. I would say about a few days if kept in a sealed bag in a bread bin.

      Reply
  114. Audrea says

    June 10, 2016 at 7:33 pm

    Oh my gosh! This is the easiest bread I’ve ever made and it’s flat out delicious!

    Reply
  115. Kara says

    June 24, 2016 at 12:15 pm

    So just made my very first loaf following the directions just as they were and so far so good! May I add that this is the very first time EVER making bread by hand, I’ve always wanted to but was to lazy I always used my bread machine!! Thanks for sharing!! You’ve changed my life can’t wait to play around with adding some flavour to the dough!!

    Reply
  116. sharry shorisuperstore.com says

    June 29, 2016 at 9:09 am

    nice article..before my baking became a hobby, I dream to be a patissier..
    I bake for my kids and doing the baking process is uneasy, Have to retain the consistency, putting the dough to oven
    bread maker I found online makes my baking easily and less messy unlke doing it the oven.
    Right now, i am running a small business where I bake bread to my neighbor and friends
    they like the output same as conventional oven

    Reply
  117. Alexandra says

    July 14, 2016 at 4:22 am

    First of all thank you for what looks like a recipe for lovely bread. I tried it following the instructions and video exactly but something went very wrong. When I tried to turn it out onto a floured surface it was just a goopy mess that ran from the counter down onto the floor. I used measuring cups so am sure that I used all the proper measurements. Was so looking forward to this bit had to admit defeat and oh boy, what a clean-up!
    Any auggestions? Would love to try it again.

    Reply
  118. Anne henkes says

    July 18, 2016 at 3:30 pm

    Is rising time less with instant yeast?

    Reply
  119. Rose Apostal says

    August 4, 2016 at 5:26 pm

    Artisan bread recipe is easy and so delicious!!!! I made 6 loaves in 2 days and gae to friends who are now making also……So and so ative…many thanks for sharing !!!!

    Reply
  120. Christopher Massie says

    August 6, 2016 at 4:30 pm

    Do you have any nutritional value as compared to store bought bread? (diabetic, carbs are not good for me)

    Reply
  121. Lorraine says

    August 10, 2016 at 11:01 am

    How do you know how long the recipe needs to sit? You give the option of 8-24 hrs. How do you know when it’s ready?

    Reply
  122. Debora says

    August 13, 2016 at 2:18 pm

    I have Fast Rise Yeast. It says to use 1/2 tsp for every cup of flour (I use it for the bread machine). Should I ignore that and just follow the recipe, or do I have the wrong kind of yeast?

    Reply
  123. Laura says

    August 18, 2016 at 11:25 am

    Has anyone ever tried the recipe using gluten-free flour?

    Reply
  124. Michelle Kennedy says

    August 19, 2016 at 9:48 am

    Is there a chance that gluten free flour would work for this recipe?

    Reply
  125. Sharon says

    August 30, 2016 at 10:50 pm

    What kind/brand of flour did you use.

    Reply
  126. Alyson says

    September 13, 2016 at 12:56 pm

    I made this bread yesterday and baked it up today OMG so scrumptous.
    I split the recipe in 2.. 1 herb/cheese/garlic …. I original
    and then made a GF one for my husband
    My favorite is the herb one 😎

    Reply
  127. Annie says

    October 4, 2016 at 2:31 pm

    Hey I have a question. If I wanted to split this recipe in half and make two loaves out of one recipe, how long would the bake time be? 15 mins? Unsure. Please reply! 🙂
    Have made this recipe many times. Love it.

    Reply
  128. candy cusio says

    October 8, 2016 at 10:28 pm

    Thanks for sharing this. Has anyone ever wondered how to fill out forms online? I have, and found a simple service. I am sure at least once in your life you had to fill out a form. I use a simple service https://goo.gl/ghaQ4f for forms filling. It definitely makes my life easier!

    Reply
  129. Jenn says

    October 22, 2016 at 11:08 pm

    This bread recipe is the most amazing bread recipe I have ever made! It is foolproof and easily adaptable. I have added cinnamon and raisins; 1/3 whole wheat with some ground flax seed and feel you could add just about any herb combination or dried fruit, seeds, nuts. I have made this to share at work multiple times and have since printed off the recipe for many of my coworkers. I place the dough on parchment paper rather than greasing the baking dish for easy clean up and usually check the loaf for doneness during the uncovered cook time after 5 minutes.
    Thank-you for a lovely recipe!

    Reply
  130. Jacquie says

    October 31, 2016 at 4:44 pm

    Two questions
    1. Do you use Fast-Acting yeast or brewers yeast?
    2. Can you substitute the 1.5 cups of warm water with 1.5 cups of warm buttermilk (sourdough) or 1 cup warm water + 0.5 cup of warm buttermilk?

    Reply
  131. Maria B says

    November 6, 2016 at 4:39 pm

    Just made this this morning! So incredibly good and so simple! Thank yoU! My family loves it!

    Reply
  132. Sonja Middleman says

    November 10, 2016 at 12:05 am

    I love this Bread make it all the time especially now with fall and winter.I use a crock pot insert to bake it .Great recipe .

    Reply
  133. Peggy Friend says

    November 10, 2016 at 7:10 pm

    Could this bread be be changed up a bit by adding cinnamon sugar and raisins for a cinnamon loaf?

    Reply
  134. Erika says

    November 15, 2016 at 9:20 pm

    Will this bake well in a loaf pan?

    Reply
  135. Clark Brady says

    November 16, 2016 at 12:28 pm

    My first batch was all wet and unformable and thought this was going to be a flop, but the crockpot was already preheated and the oven hot so I thought why not continue on with the experiment. OMG! This flat glob of soft mass cooked up to look just like the best pictures of artisian bread! I let it cool and took it to a potluck where I sliced it up into thick small pieces so people could try it and not take too much and waste it. Everyone raved over the bread and asked me all about it. It was such a success. I made my batch 4:00pm then cooked it the next day at 1:00 pm. WOW I love this bread. Leftovers can be sliced up and used in the toaster and resembles english muffins to a tea! Thank you for the recipe!

    Reply
  136. Eliza says

    November 16, 2016 at 8:22 pm

    I accidentally used hot water and it is quite sticky… Will it still work

    Reply
  137. JaneR368 says

    November 19, 2016 at 7:41 am

    I made this yesterday and also had to add a little more water. It rose brilliantly and I baked it today. For some bizarre reason, I left the lid off during the first 30 minute bake, and then realised .. covered it for the last 10 minutes of baking and it still worked. I haven’t baked bread in years but this is going to be a staple recipe for a long time! Awesome!

    Reply
  138. Stef says

    November 22, 2016 at 3:08 pm

    HI! I have made this a few times and every time it turned out great! Everyone in my family loves it. However, I have a huge family and I wanted to know what the cooking time would be if I double the ingredients. Thank you!!!

    Reply
  139. Karen says

    December 29, 2016 at 6:13 pm

    Looks so easy but mine didn’t rise after 24 hours. It was crumbly too so I added more water. Do you know of it was true yeast? Thanks.

    Reply
  140. dougInATX says

    January 2, 2017 at 8:40 pm

    Thanks for your writeup and photos, it called me to try this recipe. Not only was it easy but it turned out wonderful. I’ll make this some more. I weighed the flour (125g /cup) and the mix was the perfect wetness. I only had dry active yeast so I proofed it for 10 min in 3 Tbl of the warm water before I combined everything together. I also increased the yeast to 3/4 tsp. I used King Arthur unbleached AP flour.

    I got to mixing it up late last night. I’m glad it was so quick and easy. If it took 5 minutes, I would be surprised. I heated the oven about 3pm today and I put it in the Lodge Dutch Oven using a parchment sling and it baked 30 min @ 450 covered and 10 min uncovered. Perfection! Thanks again.

    Reply
  141. Nadya says

    January 15, 2017 at 3:39 pm

    Yesterday I made beautiful and yummy bread for the first time in my life! And today, I made my second bread, with Parmesan and rosemary. Thank you so much for sharing this recipe ❤️

    Reply
  142. Marilyn says

    January 20, 2017 at 11:21 am

    Has anyone ever tried to add cloves of roasted garlic to the dough?

    Reply
  143. K says

    January 28, 2017 at 6:30 pm

    Love this recipe. Don’t use your crockpot bowl! It cracked mine and isn’t usable now. I changed the recipe to be 2 cups whole wheat (soft white freshly ground) and 1 cup white. I then folded in some fresh crushed garlic right before I baked it. It is delicious!

    Reply
  144. Karla says

    February 4, 2017 at 3:47 pm

    Wonderful recipe! After make this several times, I’ve discovered that kitchen temperature makes a huge difference in the consistency of the dough after rising (as does rising time). A warm kitchen makes the dough turn out practically like a batter. The cooler the kitchen is, the more “normal” the dough is. But the first time I made this, even though it was almost pourable, certainly did not make a ball, it still turned out amazing after baking. The last couple of times, I’ve stirred in a pat of soft butter, and that makes it even better. Love this recipe! Thank you.

    Reply
    • Ruth Sublett says

      October 26, 2017 at 4:03 pm

      Glad to see this comment as I also had pourable dough. And I had tried to keep the stove top where the dough was sitting warm thinking it would help it rise. Next time, I will keep the kitchen at normal temp. Thanks for the tip.

      Reply
  145. Melissa says

    February 8, 2017 at 5:38 pm

    I started this recipe yesterday evening and baked it to go with dinner tonight. This was my second time. So yummy! I made two loaves this go-’round because my family inhaled the loaf I made the first time in minutes. It is easy to make, beautiful in all its bread-y wonder, and delightful to eat.

    Reply
  146. Colleen says

    February 12, 2017 at 10:29 pm

    To avoid the crock cracking, place it into a cold oven and allow it to preheat along with the oven.

    Reply
  147. Katee says

    February 22, 2017 at 7:57 pm

    I made this bread for the first time tonight and it turned out wonderfully though I added more flour than called for because I am not used to such a sticky bread dough. I plan on doing it again soon but leaving it more sticky and letting the dough sit longer (I only had about 8 hours). I used my camping dutch oven to make the bread and it was perfect. Thanks Autumn! I love how easy it was.

    Reply
  148. Lory says

    March 1, 2017 at 7:13 pm

    I have made this recipe quite a few times now, and never really twice the same way. The bread turns out perfect every time, it’s so forgiving and delicious!! It has become a family favorite already! Thank you so much for sharing!! I have created a link to your site for others to find it. Thanks again!!

    Reply
  149. Virginia says

    March 8, 2017 at 3:30 pm

    I’ve made this three times now and it’s awesome. So easy! Just follow directions to a T and it will be great. I wish I could add a picture here.

    Reply
  150. Lance says

    March 8, 2017 at 8:01 pm

    Instead of using a floured counter-top i lightly flour parchment paper that is good in the oven to 500 F ..i do this because the heated dutch oven is easy to burn yourself while placing the ball in it … but on parchm,ent just lift from alternate corners and lift straight in … saves u spraying pot too and easy to remove once it is cooked … just make sure its good parchment or it wont take the heat or lift out without tearing

    Reply
  151. Liza says

    March 26, 2017 at 12:22 pm

    I have never made bread because it seemed time consuming and ultimately a waste of time if it didn’t work. This was my first attempt ever at making bread and the recipe is simple and tastes great! I made it once using the minimum 8 hours specified but I also made it a couple times after that and only let it sit for about three hours. Only difference was that it didn’t rise as high while cooking. Still tasted great! Thank you for posting this recipe!

    Reply
  152. Marcella Icovino says

    March 31, 2017 at 1:20 pm

    Just made this bread, amazing!! Thank you so much for sharing!! I will try adding flavors and gluten free flours next!

    Reply
  153. Marcella Icovino says

    March 31, 2017 at 1:26 pm

    Just made this bread, amazing!! Thank you so much for sharing! I did read through the comments and got some good information and tips. I will try adding flavors and gluten free flours next! Yay!

    Reply
  154. Sharon says

    April 1, 2017 at 5:46 am

    Are you sure half teaspoon yeast is correct

    Reply
  155. Isabel says

    April 25, 2017 at 3:24 am

    Are the degress in celsius or fahrenheit?
    Also what brand of yeast do you use?

    Reply
  156. Ashley s says

    May 14, 2017 at 10:37 am

    This recipe is so perfect! I’ve never made bread before but this was so easy and so yummy! I made it to go with beef barley soup and it was so good that I couldn’t stop eating it! Thanks so much for posting this! I will make it again and again!

    Reply
  157. Sandra Richards says

    May 17, 2017 at 4:46 pm

    It was great and just as easy as you said! Will def make it again.

    Reply
  158. Chad says

    May 27, 2017 at 10:34 am

    Be careful using the enameled cast iron. The first attempt making this we used a Lodge enameled cast iron dutch oven. During the pre-heating stage, all of the enamel on the inside spider cracked. After a little research, found out that it is never supposed to be heated empty. No longer usable for cooking, but my wife has a very unique red planter on the patio now.

    Reply
  159. Gina Droege says

    June 6, 2017 at 8:05 am

    Can you reduce the salt in this recipe?

    Reply
    • autumn says

      June 7, 2017 at 10:27 am

      I think you probably could – I don’t believe the salt does much other than accent the taste. I haven’t tried it so I’m not sure, but I think it would be worth a try.

      Reply
  160. Jennifer @ Because food is love says

    June 9, 2017 at 11:57 am

    Thanks so much for this recipe! We loved it! I’ve been wanting to make artisan bread for awhile and I just hadn’t gotten around to it. I’m so glad I finally decided to look at recipes. I can’t believe how simple it is to make. My kids thought the bread came from the store. I’m actually going to make it again this weekend. My kids loved it with a little almond butter. So tasty!

    Reply
  161. Kara says

    June 27, 2017 at 7:59 pm

    Wow!! Not only is this bread super easy to make, it is absolutely DELICIOUS!! Everyone in the family loved it! I will definitely be making this on a regular basis. Thank you so much for the recipe!

    Reply
  162. Tina says

    July 30, 2017 at 5:19 pm

    I’ve never made bread and didn’t have a Dutch oven but your tips were great. I used a casserole dish and foil and it turned out perfect.

    Reply
  163. Aurélie Canther says

    August 9, 2017 at 10:13 pm

    Has anybody ever made this recipe with a homemade starter?

    Reply
  164. Katt says

    September 25, 2017 at 7:23 am

    I think people are traumatized by early bread epic fails and they tend to overthink this recipe because of it. I am a simple home baker–going on twenty five years worth now and I make baked goods for both the ‘typicals’ and ‘GF’s’ in my home. The best way not to ‘fail’ with this is to make it at night before you go to bed–you will fuss over it less if you let it rise while you sleep. If you followed the recipe exactly and did not substitute any flours and your dough looks dry after mixing–try ignoring it. Just cover it and go to bed. When you get up, you will probably find it is just fine. If it seems a bit too loose or gloopy come morning and seems as though it won’t hold together–I suggest ignoring that too. Use parchment paper to transfer the gloopy blob into your baking dish and bake as directed. You will probably be happy with the results.
    ***GF*** Okay for all you poor souls, my daughter included who are GF…yes you can make a version of this with GF flour. I suggest either Namaste or Bob’s cup for cup baking flours available online and at Whole Foods, among other places. That being said–several gluten free mums and I found that you will use 1/2 up to 1 cup LESS flour depending on your flour mix. Whatever you do, use a gf baking flour that INCLUDES the gum. Don’t add any to this recipe. Also, when you first start making it, put very warm water in bowl, add 2 TBLSP honey, stir. Add yeast and let sit 10 minutes. Then proceed as recipe directs–just watch that flour–it will be a bit of an experiment for you…try it with 1/2 cup less flour the first time, and if that doesn’t work, try 1 cup less on the next batch. The GF version WILL be more dense, but not so bad if you lower the flour. Personally i found the Namaste flour worked best and gave a pebbly slightly chewy crust and a soft spongy inside with some small bubbles. Also, it’s not going to rise as high as the typical version, but that is a small price to pay for something close to rustic bread. Some of us found that brushing the top of the bread LIGHTLY with oil can help with tender/chewiness of crust–but some didn’t like it. Also most of us lowered the temperature to 425F and kept the baking time the same or just a bit more depending–again, it will come down to the gf baking flour you used–its unfortunately trial and error. (We didn’t try adding other things like baking powder or yougurt, etc…because we wanted to keep this the simple bread it was intended to be) When you slice the GF bread, I would wait until it is good and cool…once sliced you can toast or heat it back up in the microwave–though toasted was voted best with us. Good Luck.

    Reply
    • autumn says

      September 26, 2017 at 6:41 am

      Thank you so much for your fabulous tips and information!

      Reply
  165. Kerry says

    October 1, 2017 at 1:22 pm

    I follow this recipe exactly as written. It turns out perfect every time. I can’t tell you how many times I have served it for company and get compliments every single time. People don’t believe me when I say how easy it is to make. Thanks so much!!!

    Reply
  166. Tara Bazata says

    October 9, 2017 at 5:25 pm

    This is DELICIOUS! I made it exactly as the recipe indicated. The initial dough is pretty dry, but I didn’t get tempted to add more liquid. It perked up beautifully overnight – I let mine sit for about 21 hours. I am keeping this in my “staple recipe” file…thank you, Autumn!

    Reply
    • Lynne says

      October 10, 2017 at 9:26 am

      You mean you let it siit for 21 hours prior to baking?

      Reply
  167. S says

    October 25, 2017 at 8:41 pm

    I never rate anything or comment on others posts BUT THIS! OMG! So, I took the bread out of the oven 30 minutes ago & the house smells incredible! The bread was popping while on the cooling rack providing a beautiful crunchy outside crust and looks a heavenly golden brown. Slicing, the aroma was literally making my stomach alert and anxious. Lol. The center as promised is so light and airy. This is perfection! Simple. Easy. Delicious. YES!

    Reply
  168. shelly says

    November 13, 2017 at 1:23 pm

    I used a tall cast iron skillet. The high temp started to melt the handle of my cooking pot lid so I replaced with foil. It came out great. Crust is a little hard on bottom but the bread is super-tender inside. Maybe I will cook a little less time as I did 15-18 minutes uncovered.

    I’m already mixed up the batter for the next loaf with lots of dill.

    Awesome recipe and so easy!! Thanks for sharing it!

    Reply
  169. Amber G says

    November 19, 2017 at 7:27 pm

    Ok second time making… this time I don’t have plastic wrap, so I’m covering with a baby towel…. I hope it works out just as well!!! Also I’m tempted to make the switch to beeswax paper anyways, has anyone tried this instead? TIA (first batch I rigged a gallon size plastic bag and packing tape, I’m out of those too now lol)

    Reply
  170. Lucy Wynne, Kent ~ England says

    December 19, 2017 at 3:04 pm

    Thank you so much Autumn for this recipe.
    Recent Illness has rather knocked me back recently and made me rethink my gift giving as I’ve not been
    well enough to make gifts as normal.
    I wanted to try something different for Christmas, so using the basic recipe quartered I made this using mincemeat (as in mince pies) with chopped basil.
    second trial, 1/4 basic recipe, sultanas and chopped apricot soaked overnight in apple juice then drained, chopped dates, toasted almond slivers, pistachio nuts
    third trial also using quarter of basic recipe was smoked salmon trimmings, lemon zest and sugar snap peas. Brushed egg wash over when lid came off and ground pink Himalayan rock salt and black pepper over
    Fourth trial, 1/4 basic recipe smoked salmon trimmings, lemon zest, finely chopped fennel. Egg wash and salt/pepper as previously.
    All were gorgeous and will make lovely gifts into the bargain.
    Many years ago before disabling illness made it impossible I used to make “allday breakfast rolls” I tried these with the basic recipe and add ins of mushrooms, tomatoes, sausage, bacon lardons and egg all coarsely chopped. With the addition of unsalted butter while still warm and a mug of herbal tea.
    They were gorgeous and had appreciative comments from all who tried them.

    Reply
    • autumn says

      December 26, 2017 at 12:38 pm

      Sounds amazing!

      Reply
  171. Naomi says

    December 25, 2017 at 10:48 am

    Love this bread. So easy to make. However, I have hard time getting the “X” to stay open when I slice it. Any suggestions?

    Reply
    • Gordana Medved says

      February 4, 2018 at 6:49 pm

      Following

      Reply
  172. Erin says

    January 6, 2018 at 10:42 am

    I’ve made this bread many times and it always turns out amazing. I started adding roasted garlic (smashed with a little truffle oil) and fresh rosemary. It still turns out wonderful. I live in a high altitude state and have played around with lowering the temp and baking it longer. Today I’m trying it at 440 for 40 mins and then baking it for 10 mins with the lid off. Thanks for sharing this recipe. I now feel confident enough to try baking other things. 🙂

    Reply
  173. Barbara Karr says

    January 16, 2018 at 7:18 pm

    Twenty- two years ago I was diagnosed with MS and forced to leave my job. I always said when I retired I would make bread. I had to use a bread machine for the kneading. The last step was done in the oven. There is no way to get that taste without baking. Yesterday I watched a wonderful video by itsalwaysautumn. I watched her make artisan bread so effortlessly that I got the courage to try again. It went just as the video showed. This afternoon I baked this bread and am so proud it is shameful. At 72 I made my first bread from scratch. I would never have been brave enough without your video Autumn! Thank you so very much. You truly inspire others. Tomorrow I am making your rolls. Lookout world a monster is loose. Again thank you for the awesome video. Barb

    Reply
  174. Cat says

    January 29, 2018 at 12:27 pm

    If I’m not able to bake until about 31-32 hours of sitting (6-7 hours past the 24 hours given), is that still safe or should I scrap it and start again? I hate to waste but want to bake safe. Thanks!

    Reply
  175. Gordana Medved says

    February 4, 2018 at 6:47 pm

    Love this bread
    Sooo good 🙂
    Although every time I make it by 30 min the bread is so dark… and then I don’t do the uncovered part and then the crust is not that crusty… what am I doing wrong?!?!

    Reply
  176. Aimer says

    February 11, 2018 at 10:33 am

    I used 1c cup4 cup (brand) wholesome gluten free flour 1c Pamala’s gf all purp flour 1c cup4cup gf all purp flour. I only used the combo cause I didn’t have enough of one. Followed the rest of the intructions & HOLY COW I had a beautifully yummy bread tastes like “real” bread, brought one to work, fresh out of the oven & it was gone in 15 mins & no one could believe it was gf. I win when the “regulars” can’t tell.

    Reply
  177. Lori says

    February 19, 2018 at 8:43 pm

    This bread is amazing, so easy, the crust comes out just right and the inside is light.

    Reply
  178. Linda says

    March 3, 2018 at 9:34 pm

    Has anyone doubled this recipe and if so did it work?… how long did you have to bake it? (longer than the 30 + 15 min?) I know we can just make 2 loves, but would like a LARGE loaf! Hope someone can help, thank you!

    Reply
    • Linda says

      March 4, 2018 at 3:07 pm

      It works!… my daughter tried doubling the loaf… she made 2 separate single loaf recipes and combined them for baking! (combined before folding up the edges) It worked great and the bread was totally done inside and out. It’s so beautiful! Very large loaf… she said she left it in the oven about 5 min. longer than suggested for single loaf. Thank you Autumn for this awesome recipe! We love it 🙂

      Reply
  179. Claire says

    March 9, 2018 at 9:16 am

    Would this work in a loaf pan as well?

    Reply
  180. brian mclaughlin says

    March 28, 2018 at 6:54 am

    tried this artisan bread recipe. yes it’s easy! yes the bread is great! yes it did damage the enamel on the outside of my dutch oven! it didn’t harm the inside though so it’s stil usable. i am going to try baking it next time on a pizza stone just to see how it comes out.

    Reply
    • darlene says

      May 24, 2018 at 6:23 pm

      hi brian ….

      when you bake it on a pizza stone, the dough will not rise as high, as there is nothing to contain the sides … it’s not the same …

      Reply
  181. Rose says

    May 2, 2018 at 9:38 pm

    I made this earlier today for the first time. I started yesterday afternoon and let it do its thing all night and all day. It turned out AMAZING! My husband and I devoured it over dinner and I set aside some more so I can bake this again tomorrow. Im going to try adding garlic cloves before I put it in the oven to bake and am hopeful it will turn out just as amazing.

    Its a great recipe to play with and customize it with different flavors/herbs/etc.

    Thanks Autumn!

    Reply
  182. jamie says

    June 7, 2018 at 12:10 pm

    What all (inexpensive) pots, or bread pans can be used?

    Reply
  183. Ashley says

    June 22, 2018 at 3:14 pm

    I’ve made it 3 times now, and each time the dough smells a little sour after sitting for almost 12 hours.
    Is that normal?

    Reply
  184. Bobbi says

    July 18, 2018 at 9:21 pm

    This looks wonderful, but you need to add a print button to this.

    Reply
  185. Kimberley says

    July 30, 2018 at 2:40 pm

    Just tried this, I was very strict following the right amounts but it still came out a soggy mess, not able to form a ball.
    Because some of the comments said baking the blob still results in a good loaf I tried that, and it was edible but very dense bread. Not really worth the effort unfortunately 🙁

    Reply
  186. Naomi Kalmus says

    August 11, 2018 at 3:39 pm

    Hi. I love this bread. My only issue is that I can never get that nice round shape with the taught skin. I’ve watched the video several times and still can’t figure out the trick. Any suggestions?

    Reply
  187. Duane Jones says

    August 14, 2018 at 7:43 am

    I am going to try (first time) making this. I couldn’t find the brand of yeast you showed in the video but did find, “Flesichmann’s yeast original active dry yeast. It requiring 1 tsp. with warm water will this work.

    Thanks and thank you for the recipes

    Duane Jones

    Reply
    • Duane Jones says

      August 15, 2018 at 10:54 am

      Would anyone know?

      Reply
  188. Duane Jones says

    August 14, 2018 at 9:30 am

    Can I use Fleishmann’s original Active (not rapid rise) dry yeast? It calls for 1 tsp of sugar in 1/4 cup of warm water to activate.

    Thank you!

    Duane Jones

    Reply
  189. Virginia Bird says

    August 20, 2018 at 3:56 am

    Thank you so much for this wonderful recipe! Love your explanations and the VDO is simply perfect! I can hardly wait to give it a go! I make my own sourdough starter and will try to add a bit of this to the recipe and see how it turns out. Thank you again! 🙂

    Reply
  190. Klio says

    August 31, 2018 at 2:51 pm

    Hi, can I bake it uncovered in a plain bake dish without top or is it going to get brown very quickly? Thanks

    Reply
  191. Wendy Sites says

    October 11, 2018 at 2:09 pm

    Can you tell me if I. Could use rapid rise yeast with this recipe and if so how much of the packet would I use? This bread looks yummy. Can’t wait to try it.

    Reply
  192. Bob Spillman says

    November 2, 2018 at 1:55 pm

    The last two times I made this, dough was awfully thin prior to cooking. Loaf turned out fine, but wondering about cause.

    Reply
  193. Paul says

    November 7, 2018 at 4:36 pm

    My wife made this and it was delicious, my only comment was I thought it was a bit to wet (doughy). Is it supposed to be? How would she make it so it was not so wet. For example when I cut into the middle the dough starts to roll and bind (the serrated knife is sharp). Thank you in advance.

    Reply
  194. Wendy says

    December 6, 2018 at 12:08 pm

    If I wanted to give this as a gift…how long would I have? (i.e.,if after it cooled and I wrapped in cellophane). Guess my question is how many days would this be good for? I am so excited to make this 🙂

    Reply
  195. Dulci says

    December 8, 2018 at 10:36 am

    You made this Artisan Bread look so easy to bake — that I’m going to attempt it myself! Thanks!!

    Reply
  196. Sher from Minnesota says

    December 27, 2018 at 9:43 am

    My son is home from college and was hankering to make some homemade bread. We found this recipe and video and are VERY HAPPY with the step-by-step instructions and especially the results! He used a Pyrex with a lid and it turned out perfect. Absolutely perfect! Thank you so much!

    Reply
  197. Anna says

    January 7, 2019 at 7:37 pm

    I love this recipe! Super easy and crazy good!

    Reply
  198. Anna Margrét Kristjánsdóttir says

    January 7, 2019 at 7:40 pm

    I love this recipe! Super easy and soooo delicious! Haven´t tried out yet to put add-ins but that´s upcoming. I used oven safe stove pot from IKEA 365+. It works like a charm. I was considering buying a special oven pot but I found oven safe pot. If you have one save your money on buying a special cheramic pot!!!

    Reply
  199. Rich says

    February 13, 2019 at 10:24 am

    Just tried this Artisan Bread recipe for the first time and it looks ‘perfect’ – will give it a taste in a bit when it cools a little. It has a beautiful golden crust !

    Reply
  200. Ashley says

    February 23, 2019 at 10:31 am

    I have to complain about this recipe. It is way too delicious and easy to make ? I already ate a whole loaf and plan to make another. I added some chopped up olives and it turned out perfect! Thank you!

    Reply
  201. Adrienne says

    April 8, 2019 at 7:09 am

    I just wanted to comment because I just started making bread a few months ago and this was the recipe I started with. I’ve tried several types of bread since but this is still my favorite and probably the best-tasting of all. I get compliments whenever I make this bread and yet it’s so easy!

    Reply
  202. Lisa says

    September 17, 2019 at 1:32 pm

    Hi. I do not have a Dutch oven. And all of my baking dishes are uncovered ( eg. Pyrex dishes or bread pans). What to use as the recipe calls for covering?

    I have a Turkey roasting pan with a cover will that work?

    Help!!!

    Reply
    • Karyssa says

      December 17, 2019 at 2:42 pm

      I know I am a few months late, but I just made this in my Pyrex covered in tin foil and it worked perfectly fine. I let the oven preheat, then put the room temp Pyrex in the oven with the dough. 35 minutes later I have an amazing loaf of bread!

      Reply
  203. Patricia says

    September 20, 2019 at 10:13 am

    Hello dear Autumn.!
    This recipe made me try making home bread for the first time.! Thank you for posting it.!
    For a first time ever it went okay I think, but I have to say that it really depends on the oven. My bread turned out okay, just a bit too yeast flavoured…, maybe I have put too much, or I will try dry instead of active.
    Other than these small issues, I want to thank you for making me believe I could do it at home.!

    Reply
  204. Sharon D says

    November 5, 2019 at 11:17 am

    Can i make several and freeze them? I’d like to give them as gifts. Thank you!

    Reply
  205. Jaclyn says

    December 1, 2019 at 6:20 pm

    5 stars
    Please HELP!!! I’ve made bread several times and the crust is prefect but the inside is to dense and not light like bread should be, what am I doing wrong? I’ve tried increasing baking times and have gotten close but still inside too moist and thick and chewy. Should I add more water or more flour? Please help I want to make this bread so bad!

    Reply
  206. Debbie Ness says

    January 6, 2020 at 8:29 am

    My home is on the cool side. Does the dough need to be kept fairly warm during the rise process? what temp should I look for?

    Reply
    • autumn says

      January 7, 2020 at 10:35 am

      Hi Debbie! Because the rise is so long I think it’s be just fine even if your house is cool – maybe just plan to let it rise at least 12 hours instead of only 8. You can also try leaving it to rise somewhere that’s a little warmer, like where the sun from the window hits, or over your dishwasher while it’s running. My house is generally 70 degrees F and it rises just great.

      Reply
  207. Shaimaa says

    January 8, 2020 at 11:16 am

    Can I add active yeast instead of dry yeast?

    Reply
  208. Sherry says

    January 8, 2020 at 9:43 pm

    Wow this bread is amazing and so easy, thanks for the great video to show how easy it is. I have made 3 loaves this week already and gave one as a gift today.

    Reply
  209. Donia says

    January 23, 2020 at 8:16 pm

    My Dutch oven is only oven safe up to 400, what would be the correct time adjustment?

    Reply
    • Lance says

      April 7, 2020 at 5:00 pm

      Donna I’ve even used stainless steel bowls covered with a pizza pan at 500F ! you really cant go wrong 450 or hotter an enamel coated cast iron dutch ovewn works well

      Reply
    • Lance Henderson says

      April 7, 2020 at 5:04 pm

      at 400F go 40 covered then 10 uncovered 🙂

      Reply
  210. Ann says

    January 30, 2020 at 8:20 am

    You definitely do not need a mixer for this bread. Just stir until all dry ingredients are wet. It’s so easy and delicious!

    Reply
  211. legend says

    March 13, 2020 at 1:16 am

    5 minutes of my time and no kneading lead to gorgeous bread? Well my friends, it totally worked! The yummiest, prettiest bread that you ever did see. I use this recipe every few days now. It is so quick and easy I prepare it while I am waiting for my bread to toast in the morning.

    Reply
  212. Amy says

    March 19, 2020 at 10:56 pm

    5 stars
    So a friend of mine lived in Alaska for a summer where bread was super expensive and someone showed her this recipe… which she then showed to me and several others…. and now that we are all quarantined with no school this recipe is spreading like crazy, everyone is making this delicious bread. Thank you 🙂

    Reply
  213. Kathleen Nelson says

    March 23, 2020 at 10:35 am

    5 stars
    This bread is out of this world! Thank you so much for sharing! I let it rise for 20 hours and added a teaspoon of sugar to the mix. It was really, really sticky, but it ended up totally great. I LOVE making bread, and this was definitely the easiest recipe I have ever tried. I forget to cut an X, but it really didn’t matter. The crust is almost cracker-y. I baked the bread in the oven (just like the recipe said) in my Crockpot pot. It was a beautiful bake, and I will definitely make this again. I used active-dry yeast, and I didn’t let it sit in water like some of the yeast packages say to. That was my first time skipping the water step, so I was a little bit nervous. I think the sugar helped the bread rise, and I think it helped the bread rise.

    Reply
    • Kathleen Nelson says

      March 23, 2020 at 12:26 pm

      OOPS! I meant to say I think that the sugar helped the bread to be less bland (instead I said: I think the sugar helped the bread rise, and I think it helped the bread rise.- haha!) 🙂
      This bread was wonderful, and not bland in the least!

      Reply
  214. Michelle says

    March 27, 2020 at 11:09 am

    Just finished my first attempt at this bread. I used bread flour just because I wanted to use it up. My dough was a really wet blob. I didn’t put down enough flour so it stuck to my parchment paper. I preheated the oven to 450 degrees, but turned the temp down to 425 when I placed the loaf into the oven. I live above 7000 feet, and I didn’t know if I needed any sort of high altitude adjustment. The loaf turned out lovely, crackling as it cooled. I did use a thermometer to test the doneness, but it could have probably gone another few minutes. Happy with the result.

    Reply
  215. Maria says

    March 29, 2020 at 6:43 am

    5 stars
    I tried you recipe today. It is really very good. Thank you for sharing it. I have a beautiful and tasteful bread on my counter.

    Reply
  216. Peggy Hoppe says

    April 2, 2020 at 11:55 am

    My dough is a runny, sticky mess. It’s been “rising” for 18 hours. It did rise, but there is no way this soupy mix can be rolled into a ball. Is there any way to fix it, or should I just trash it?

    Reply
    • autumn says

      April 3, 2020 at 10:51 am

      Hi! If you watch the video you’ll see exactly how it looks after rising – it is very soft. Just put plenty of flour out on a board and dump your dough onto it. Use flour on your hands and pull up the edges to form a ball. It’s pretty forgiving – if you have to work in a little extra flour it will still turn out fine. Next time you can start with a bit more flour or a bit less water. thanks!

      Reply
  217. linda leeson says

    April 6, 2020 at 9:44 pm

    5 stars
    Autumn your video/ directions were extremely easy to follow. My bread turned out absolutely perfect!!
    It was devoured by two people in an hour.
    I always failed at making conventional bread but now I have something to brag about!!!

    Reply
    • autumn says

      April 8, 2020 at 4:06 pm

      I’m so glad, Linda! Thanks for your kind comment.

      Reply
  218. Anne says

    April 7, 2020 at 3:30 pm

    This bread is always delicious, but other than my first time baking it, the bread never forms into a ball, never mind trying to slash it with a knife! It’s always way too wet! So much wet, sticky dough stuck to the board.What am I doing wrong?

    Reply
    • autumn says

      April 8, 2020 at 4:05 pm

      Hi Anne! You can just start with more flour. Lots of things can affect how much flour you end up with – how you measure it, how humid it is in your locale, etc. It’s ok to just add a little more at the beginning. In fact, it should looks kinda dry and shaggy when you first mix it together. Good luck!

      Reply
  219. Marcela Ecklet says

    April 10, 2020 at 7:34 pm

    5 stars
    Super easy and delicious!

    Reply
  220. Denise A Richardson says

    April 14, 2020 at 11:25 am

    Has anyone tried making this recipe with rye flour and caraway seeds.

    Reply
  221. Mandy E says

    April 18, 2020 at 7:15 pm

    5 stars
    I’m no baker, and I’ve never successfully made bread, so I was a bit skeptical about the simplicity of this recipe, but I threw it together last night on a whim and baked it this morning, and it was SO good!
    – I don’t have a Dutch oven, so I baked it on a pan with a tray of water underneath and removed the tray the last 10 minutes of baking. The loaf was crunchy, crispy outside and soft, moist inside.
    – I live in Thailand with no cental air and lots of humidity. The dough rose very nicely overnight. I turned it out with lots of flour in the morning, as it was very sticky. Since it was breakfast bread, I folded some cinnamon brown sugar in for good measure. 🙂 It was truly delicious. My family devoured it in about 5 minutes. I’m about to make another batch now for dinner. Thanks for this amazing recipe… I’m sure it will be a daily go-to for us! And I’m thrilled to be able to finally say “I can make bread.” 🙂

    Reply
  222. Melissa says

    April 20, 2020 at 11:48 pm

    5 stars
    Amazingly easy and even more amazingly delicious! Already have made 5 loaves in 2 weeks. Wow! I’d give 10 stars if possible.

    Reply
  223. Mona Koons says

    April 22, 2020 at 4:35 pm

    5 stars
    Tried this for the first time and WOW !! the crust was amazing and the bread was not over dense or heavy! My only advice is WATCH THE VIDEO FIRST then go make the bread. Seeing what to expect makes this an easy go to recipe to have.

    Reply
  224. Norma says

    April 24, 2020 at 2:21 pm

    This is amazing!!! My family loves it. It came
    Out perfect!!

    Reply
  225. Beth says

    April 28, 2020 at 12:54 pm

    I’ve made this bread successfully three times in the last five days. And I have never, ever made bread before so thank you Autumn! It disappears within a few hours…Everyone loves it. My only thoughts for the people that are having dough issues is I’m wondering what you are baking it in. I used a ceramic 5 quart Dutch oven from Aldie and it’s worked great. I would definitely recommend watching the video. That could yield answers
    to the mystery just seeing it prepared in video form. And lastly I do heat up my water in the microwave for about a minute. It’s not too hot to touch but quite warm. Good luck! If I can do it, seriously anybody can!

    Reply
    • autumn says

      April 28, 2020 at 1:38 pm

      Beth, I’m so glad you’re enjoying this recipe! Thanks for your comment.

      Reply
  226. Kristi says

    May 1, 2020 at 7:57 am

    5 stars
    I love this bread m, delicious and easy to bake. Have you ever preheated Dutch oven for less time? I felt bottom was a little more crusty. Mine didn’t burn or look toasty but it was definitely crusty. Maybe it bakes faster on bottom since Dutch oven is so hot. Thank you.

    Reply
  227. Jodie Cunningham says

    May 3, 2020 at 8:07 am

    5 stars
    I made the recipe exactly as shown and it came out perfect!! Yum! Yum! Yum! Thank you for sharing this awesome recipe!

    Reply
  228. Sammy says

    May 11, 2020 at 6:09 am

    5 stars
    OMG – it worked. What a great recipe, I used strong white bread flour and was worried it might not work but it was amazing.

    I also noticed after i left it on the side for 20 hours, it was very soft when i tried to make the ball form – however reading your advice and watching the video to roll over the sides made it rise a bit more. I plonked it in the hot pan (stainless steele pot) and voila – amazing amazing! Will now try with some raisons.

    Reply
  229. Laurence Morrison says

    May 15, 2020 at 9:43 am

    Hi Autumn
    I love the bread i produce with this recipe.

    To help with consistency, can you identify the water temperature required?

    Ive bought a thermometer to help me with that issue.

    Thanks

    Laurence

    Reply
  230. Victoria says

    May 24, 2020 at 11:02 am

    My dough, after 22 hours, could not be formed into a ball — it was too soupy. And I couldn’t make an X on it. Fortunately I used parchment paper and could transfer it to bake. It came out looking very amateurish. Waiting for it to cool now.

    BTW, my parchment paper says it’s only heat resistant to 420°F. I was hesitant to use it at 450°F. The paper got brown and crispy but didn’t burn.

    Reply
  231. Heather says

    June 3, 2020 at 1:20 am

    Which kind of yeast do you mean in the recipe? Dry active?

    Reply
  232. Kristen says

    June 22, 2020 at 9:17 am

    Has anyone ever cut the recipe in half? If so, cooking time difference?

    Reply
  233. Dave Bunch says

    August 27, 2020 at 6:49 pm

    5 stars
    I’ve been folowing your page and making this bread on and off for about 4 years.

    I started back up about 3 months ago using
    Member’s Mark Bread & Pizza Flour (25 lbs.) and it was working nicely.

    I recently got some Member’s Mark All Purpose Flour (25 lbs.) and my mixture doesn’t
    seem to thicken up much like it usually does.

    At first I thought it was Yeast which was about 4 years old. So I bought a new pack.
    But just made two batches and after 12 hours. I added some flour and was barely able
    to get it into the loaf pan to cook. The only other thing I noticed is the flour has some lumps.

    Any help or input would be greatly appreciated.

    Reply
    • autumn says

      August 31, 2020 at 12:20 pm

      Hi Dave! If the dough is too runny to get it into a pan to cook, you can add more flour from the get-go. The dough should look somewhat dry and shaggy at the very beginning, when you first stir it together. You could also try sifting your flour first to get the lumps out – maybe the lumps of dry flour aren’t getting mixed in well? But most people who have thought the dough seemed too runny have had good success with a little extra flour at the beginning. Good luck!

      Reply
  234. Evelyn Cordero says

    September 29, 2020 at 8:51 am

    5 stars
    I have made this recipe 3 times. The first one I used all purpose flour as per recipe and turned out beautiful. The second time I tried to use Gluten Free all purpose flour and it was a waste. The 3rd time I used Bread flour and it turned out also beautiful. Nice crispy in the outside and soft inside. Good flavor. Tips: best to weight the flour in a kitchen scale. 1 cup = 120g.
    I also measured the temp of the water about 100 degrees F
    I wait the 30 min to rest that give time for the oven to really get the true temperature of 450.
    I wish I can add a picture to this post.
    Great recipe for beginners like me.

    Reply
  235. Stephanie D. says

    November 9, 2020 at 12:01 pm

    This is the BEST bread I’ve ever had. I’ve made it for 30+ families and they all say the same thing. I have sometimes added the everything bagel seasoning to the bread at the beginning and then sprinkled some on top when it went into the oven and it came out amazing. Thank you for this recipe!!

    Reply
  236. sharry shorisuperstore.com says

    June 29, 2016 at 9:11 am

    i love trying the slow cooker..the convenience it brings..less messier and more organize..

    Reply

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    […] This week’s recipe is actually an homage to a recipe for artisan bread that Autumn, from It’s Always Autumn, posted on her blog.  It was so incredibly delicious that I didn’t want to tamper with […]

    Reply
  20. Beautiful Blog says:
    May 27, 2017 at 2:10 pm

    Always Give Thanks 10

    […] have tried for 40plus years to make bread. My hubby LOVES homemade bread. His m […]

    Reply
  21. Ba King Blog says:
    June 13, 2017 at 10:44 pm

    Standard Baking Cups 32 Pkg

    […] as awesome! Thank you, thank you, thank you! Your recipe is amazing. So easy. Pl […]

    Reply
  22. Fresh Baked Bread and Tomato Basil Soup – View from my Backyard says:
    November 10, 2017 at 6:40 pm

    […] the loaf being a bit on the dense side. Though it was not a bit less delicious! I started out with this basic bread recipe and again, added a few things here and […]

    Reply
  23. VII. Hygge in the Kitchen – 13 Vegan Recipes – Stay Tourist says:
    November 22, 2017 at 9:31 am

    […] Homemade bread by It’s Always […]

    Reply
  24. Fall Favorite Meal Preps – ashleynovalis.com says:
    December 1, 2017 at 2:20 am

    […] so many awesome bloggers with yummy recipes, because bread is most definitely not my thing. This recipe was for an artisan roll, and I added some honey (1tsp), cinnamon (1tsp), and nutmeg(1/2 tsp) to […]

    Reply
  25. My other passion:Cooking! – Catiddesigns says:
    January 9, 2018 at 6:50 am

    […] Bread plays a big roll in the Spanish diet. When inviting my Spanish friends over for a meal, I always need to have some bread on the table. I have found a recipe that is amazingly easy to make and tastes delicious!!https://www.itsalwaysautumn.com/homemade-artisan-bread-easiest-bread-recipe-ever.html […]

    Reply
  26. Housewarming - Giving An Old Tradition New Life | Faded Bluebird says:
    January 16, 2018 at 6:10 pm

    […] a great artisan bread like this one from It’s Always Autumn, or from a local bakery near them. I like using food as symbols of good luck, but if you […]

    Reply
  27. 5 Easy Bread Recipes That Will Save You A TON of Money - Food Life Design says:
    January 29, 2018 at 9:33 am

    […] super-yummy, crusty artisan bread is perfect for making with stews and chili and even for a thick, meaty […]

    Reply
  28. Simple No-Knead Bread – Martha & Me says:
    February 18, 2018 at 7:35 pm

    […] started with this recipe but have made it my own and worked in tips from across the bread-making […]

    Reply
  29. Domestic Adventures! Yay! – Leah Gibson says:
    March 21, 2018 at 3:27 am

    […] done this a few times, but I am happy each time I do it), and I also baked bread from scratch (recipe HERE), which was AH-MAZING! OH, AND I made my own homemade tomatillo sauce to go on top of our verde […]

    Reply
  30. Great Homemade Bread Recipes | Green Yard says:
    March 31, 2018 at 5:57 am

    […] in the recipe and 5 minutes of work for beautiful crusty, soft and tender homemade bread. source Prev1 of […]

    Reply
  31. Easiest Bread Recipe in the World – Savvy For Me says:
    June 27, 2018 at 7:40 am

    […] decided to find a bread recipe and give bread making a try. I scored a great find on Pinterest from ItsAlwaysAutumn by searching for the easiest bread recipe. I thought worst case scenario I was going to waste some […]

    Reply
  32. Make Your Own Bread with These 9 Ridiculously Easy Recipes says:
    July 10, 2018 at 5:00 am

    […] Crazy Easy Homemade Artisan Bread by It's Always Autumn […]

    Reply
  33. Crusty No-Knead Bread | The Kiwi Country Girl says:
    August 1, 2018 at 3:26 pm

    […] is definitely not an original recipe – I played around with this recipe that my sister uses but in the end, there was nothing wrong with it at all and I couldn’t […]

    Reply
  34. 25 Baked Bread Recipes: Taste Homemade | Chief Health says:
    August 19, 2018 at 9:51 pm

    […] From: LongbournFarm […]

    Reply
  35. Crazy Easy Homemade 4 Ingredient Artisan Bread Recipe - HouseKeeperMag.com says:
    November 19, 2018 at 4:04 am

    […] This bread is perfect for serving alongside soup, with a creamy dip, or for making hearty sandwiches. Recipe below. Crazy Easy Homemade 4 Ingredient Artisan Bread Recipe […]

    Reply
  36. The Easiest Bread Recipe - Savvy for Me says:
    December 4, 2018 at 10:51 am

    […] decided to find a bread recipe and give bread making a try. I scored a great find on Pinterest from ItsAlwaysAutumn by searching for the easiest bread recipe. I thought worst case scenario I was going to waste some […]

    Reply
  37. Homesteading: Year in Review - A Home Made From Scratch says:
    December 22, 2018 at 5:22 am

    […] have been a few fails but many successes and several different recipes. We recently settled on an artisinal one as we like that better than sandwich […]

    Reply
  38. No knead bread · Tiny Trash Can says:
    January 10, 2019 at 10:04 am

    […] from It’s Always Autumn Makes one small loaf perfect for 1-2 […]

    Reply
  39. Bake #8: No-Knead Artisan Bread – Nina Bakes The Internet says:
    January 24, 2019 at 7:13 pm

    […] I made this the second time, I made it with a different recipe from It’s Always Autumn. The quantities are very different, but also the first used bread flour, while the second used all […]

    Reply
  40. 10 Great Bread Recipes - A Home Made From Scratch says:
    January 26, 2019 at 4:02 am

    […] Artisan Bread […]

    Reply
  41. 4 Ingredient Artisan Bread - The Girl Outnumbered says:
    April 15, 2019 at 9:23 am

    […] friends actually shared this recipe from It’s Always Autumn on their facebook page and then when I saw it, I instantly thought that I have got to try this and […]

    Reply
  42. Artisan Bread – bakup says:
    May 9, 2019 at 11:01 pm

    […] For Full Instruction: itsalwaysautumn.com […]

    Reply
  43. 25 Bread Recipes – So Easy But Much Fancy Daily Easy Ricipes says:
    July 1, 2019 at 12:00 am

    […] Get the recipe. […]

    Reply
  44. 30 Day Homesteader Challenge - A Home Made From Scratch says:
    July 27, 2019 at 6:07 pm

    […] at first. I have a great list of easy bread recipes to try. My favorite as of late is an artisan recipe that is only four ingredients! All you need is flour, salt, water and […]

    Reply
  45. Hearty Instant Pot Clam Chowder Soup Recipe | The Salty Pot says:
    July 31, 2019 at 11:25 pm

    […] how many meals you can make out of one batch of this Instant Pot clam chowder. Try it with some hot bread because you know how well comforting soup and soft fresh bread go […]

    Reply
  46. Homemade Bread – The BFBL says:
    August 26, 2019 at 7:57 am

    […] original address: https://www.itsalwaysautumn.com/homemade-artisan-bread-easiest-bread-recipe-ever.html […]

    Reply
  47. Artisan Bread | Roots and Rosemary says:
    November 10, 2019 at 2:52 pm

    […] I want to share a super simple bread recipe from It’s Always Autumn. There are only four ingredients and no kneading is required. All you need is flour, yeast, salt, […]

    Reply
  48. Hearty Bit Pot Clam Chowder Soup - Trend Fashion 2020 says:
    December 19, 2019 at 2:55 am

    […] many meals you lot tin brand out of i batch of this Instant Pot clam chowder. Try it amongst some hot bread because you lot know how good comforting soup together with soft fresh breadstuff travel […]

    Reply
  49. Meal Planning & Tamale Pie Making – Gee Thanks, I Made it says:
    March 21, 2020 at 10:02 am

    […] Pulled pork sandwiches on the easiest homemade bread I’ve ever madeRecipe by It’s Always Autumn […]

    Reply
  50. Perfect these Simple and Fun Recipes Using Items From Your Pantry | NYCPlugged says:
    March 26, 2020 at 5:03 pm

    […] dish, many recipes use flour as their hero ingredient. If you are looking for something savory; bread or pizza dough is a great place to start. Alternatively, if you have more of a sweet tooth, then […]

    Reply
  51. Barbari Bread {A Easy Persian Bread To Make} says:
    March 28, 2020 at 2:03 pm

    […] CRAZY EASY HOMEMADE ARTISAN BREAD {ONLY 4 INGREDIENTS!} from It’s Always Autumn […]

    Reply
  52. The Science and Common Sense Behind Our Pandemic Bread-Making Obsession - Michelle Cederberg says:
    April 13, 2020 at 6:13 pm

    […] I’m going to show you just how easy this recipe is, and I’ve also include a link to a proper recipe here. […]

    Reply
  53. Homemade Bruschetta – Linnea Biggs says:
    April 29, 2020 at 9:18 am

    […] Easy Artisan Bread Recipe  […]

    Reply
  54. 8 Best Healthy Bread Recipes – You Can BAKE At Home! – About Vermilion Jelly says:
    May 20, 2020 at 12:26 am

    […] Recipe: https://www.itsalwaysautumn.com/homemade-artisan-bread-easiest-bread-recipe-ever.htm […]

    Reply
  55. Easy 4-ingredient artisan bread that will impress - Postcard Jar | Travel Blog says:
    May 24, 2020 at 9:51 am

    […] immediately messaged him and asked for the recipe. He pointed me to a recipe on the website It’s Always Autumn, a website full of great DIY/craft/cooking ideas. I tried the recipe, and it was […]

    Reply
  56. Cooking Through COVID – GlamGeekGuru says:
    December 1, 2020 at 4:02 pm

    […] of the Babish Culinary Universe, I also fell into the trend of breadmaking, and highly recommend no-knead bread if you have a dutch oven (which I bought specifically for making said bread, but it’s still quite […]

    Reply

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I'm Autumn, a mom of five who loves ice cream, Masterpiece Theatre, and clothes that hide the fact that I eat so much ice cream. When I was 18 I got a job at a craft store and told everyone (regularly) how much I hated crafts. Well, things change! Read More…

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