On this page, you will find both the short and long version videos of a basic no knead bread baking technique. See these variations of no knead recipe too.

Before we get started, I wanted to share an email I received from Leanna who says more for the benefits of the no knead method than I could ever convey. She says…

Love This Method

I’ve been baking bread for 40 years and this method has turned my bread baking upside down. I even had kneading down to an art. My dough had to feel just right. My ingredients had to be the best. Now I just throw these four items into a bowl and with no effort on my part, I end up with perfection. I take care of a lady with handicaps and bake it for her too. She has a gas oven and mine at home is electric. I have had no problems with this method. I used to have a sourdough starter but several moves ago, I discarded it. Now with your starter I am back in business. I can hardly wait for my first loaf of NK sourdough bread.

6 min. 40 sec.

12 min. long

Ingredients for basic yeasted No Knead Method:

3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

  • Mix together the dry ingredients.
  • Mix in water until the water is incorporated.
  • Cover with plastic and let sit 12-18 hours.
  • Follow video instruction for folding.
  • Cover loosely with plastic and rest for 15 minutes.
  • Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
  • Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
  • Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
  • Let cool completely on rack.
  • Consume bread, be happy.

Note: Regarding the 15 minute rest after the long proofing period; it’s a habit of mine from working with “regular” dough where it helps to have the dough rest after folding in order to relax it so it’s easier to shape for the final rise. With the wet no knead dough recipes, I’ve been skipping it and haven’t noticed any difference in the results.

No Knead Revisited – A Three Year Check Up

The original New York Times no knead bread recipe was published in 2006, about the same time Breadtopia was born. By far the most common difficulty people write or call in about is with the dough being too wet to handle at the end of the long first proofing period and also when it’s time to place the dough into a covered vessel to bake at the end of the second rise.

When you run into this, there’s not a whole lot you can do about it other than attempt to follow through on the instructions and ultimately wrest the dough into your heated baker and into the oven. Your “mistake” may turn out better than you expected and if nothing else, you’ll learn from it. The next time around you can do one or a combination of a couple things differently.

  • Add more flour and/or use less water than you did the first time. Dough has a way of getting more slack as it sits for many hours so if you start off with the dough being a little stiffer than you think it should be, that’s fine and maybe it’ll be easier to handle later.
  • Consider reducing the long proofing time by several hours. Don’t get stuck on the idea of 18 hours. Depending on your room temperature and humidity, 18 hours may result in over proofing. When dough proofs too long, the gluten breaks down, the yeast looses some oomph and it can just get downright soupy. Most of the time, I find 12-14 hours to be about right (and sometimes even 9-10 hours during very warm weather). If you want or need to prolong the proofing time, but don’t want to risk over proofing, stick the dough in the fridge for several hours or overnight. That will slow things down a lot. Then resume proofing at room temp until it’s ready to bake.

The same principle holds true on the second rise. While 1-2 hours is the suggested range, I’m almost always at about 60 to 75 minutes.

Another concern we hear a lot is about the dough not rising much during that second short proofing period. I don’t see mine rise much then either and it doesn’t matter so long as you see a good rise during the first several minutes that the dough is in the oven. That’s called oven spring and it’s a very good thing. By keeping your proofing periods on the shorter side, you’re more likely to get good oven spring from the still vigorous yeast or sourdough starter.

Of course all of the above is assuming your yeast or sourdough starter is fresh and viable to start with.

In summary, most problems can be helped or solved by stiffening the dough a little and/or shortening the rising times.

If you’re new to bread baking, don’t think from reading this that it’s difficult or tricky to get great results. Most people find it a breeze and enjoy success right out of the blocks. Others may find it takes a few tries. It’s important to have fun with it and don’t worry about bombing. There’s no significant downside to bread baking but the upside can be fabulous. Enjoy!

This method of baking is quite forgiving if you alter the ingredients and proportions. One of the great things about a bread recipe that is so easy and involves just one loaf at a time is you don’t feel like you’re risking a lot if your experimenting goes awry.

Try using different flours and/or different proportions of flour and play around with the water measurement a little.

We’d would love to hear from anyone with their experiences using this technique, both successful and otherwise. Please share your experiences below.

Note: Here are some great dough handling tips from Breadtopia reader Mark Liptak. Also, check out these no knead baking techniques by Margaret Ball.

No Knead Bread Baking Method

1,701 thoughts on “No Knead Bread Baking Method

  1. OK, should have reread twice before hitting submit button! The steel cut oats were uncooked when adding to ingredients. Also while preheating the oven the La Cloches were preheated at the same time.

  2. Oh my goodness…can’t stop trying new ideas for this basic no knead recipe. Tried two new ones yesterday and they are gone today!

    #1: RYE BREAD: 1 c rye flour, 2 c AP flour, 1/4+ tsp SAF yeast, 2 tab. caraway seeds, 1-1/2 tsp salt, 1-1/2 c water. (By weight: 133 grams rye, 266 grams AP flour, 2 tab caraway seeds, 1-1/2 tsp salt, 1/4+ tsp saf yeast, and 300 grams water. ) Proofed, covered, for 12 hours. Preheat oven to 500 for 1/2 hour. Bake in La Cloche 30 minutes at 500 covered, then uncovered at 450 for 15 minutes. The crumb was good but had less holes than usual. Very good texture though. BE AWARE! this has a very strong taste but we loved it.

    #2: STEEL CUT OATS WITH WHOLE WHEAT: 1 c whole wheat flour, 2 c AP flour, 3/4 c uncooked steel cut oats, 1-1/2 tsp salt, 1/4+ tsp saf yeast, 1- 1/2+ c water. (by weight: 133 grams whole wheat flour, 266 grams AP flour, 130 grams steel cut oats, 1-1/2 tsp salt, 1/4+ tsp saf yeast, 300+ grams water.) Proofed, covered, for 12 hours. Preheat oven to 500 for 1/2 hour. Bake in La Cloche 30 minutes at 500 covered, then uncovered at 450 for 15 minutes. The crumb was good but had less holes than usual. Very good texture though. This was so good toasted this morning! When I was mixing this I added just a little bit more water (but didn’t weight it) because I knew the oats would absorb some of the water.

    I added 1/4 tsp, plus just a smidge more, of yeast in both recipes because of the heaviness of the rye and wheat flours.

    I think with both of these recipes next time I may add just a little more water to have a wetter dough that will produce a few more holes, but there was nothing wrong with the texture the way they turned out, just not as many holes!

    I am finding that this basic recipe is very forgiving and lets you experiment. This is so much fun and oh sooooo good!

  3. lorraine

    I have been making NKB for a few years now. I have used just about every cooking vessel available. This may suprise some, but my best and highest loaves are the once I cook in my corningware. Yup plain old white corningware with clear glass lids on a cookie sheet for sandwich type bread and without a sheet for crispy bottom toasting and appetizer bread. I kick myself for the money I have spent on all the other cooking vessels. Still love this website and love to see so many bread bakers.

    • Bill

      Thank you for that tip, Lorraine! I too have been using the NKB for years, and started with the dutch oven. Switched to a La Cloche and used it until the bottom cracked in the oven one day. I loved the La Cloche so much, but not the price, so I went to the local Home Depot and found an unglazed clay base for a flower pot with raised sides that fit the La Cloche lid perfectly. It’s what I use all the time now. That fix cost only a few dollars!

  4. terri7

    Made this one yesterday using the pineapple juice starter, and it’s excellent, my most successful yet and also the nicest to eat. Airy, tasty with a thin crunchy crust all round.
    I cook it in bread tins. After taking the 2 tins out and my wife baking scones, I decided the larger loaf wasn’t cooked enough, so turned oven back on and gave it an extra 30 mins. Perfect!.
    So next time I’ll just cook it for 45-50 mins at 180C.
    It was all a bit wet so I added a small amount of baker’s flour so it could be handled.
    Left it 3 hours or so to prove in the tins.

    • Marius

      Hi Terri,

      When you baked this bread using the Sourdough starter, can you please let me know how much starter did you use? Did you omit the yeast all together?



      • terri7

        I followed the recipe which suggests either 1/4 teaspoon of yeast or 1/4 cup of starter. Makes 1 loaf.
        Made another 2 loaves yesterday-I double the recipe-with a little less water to produce a much firmer mix. Easier to handle, and still works perfectly.
        Doesn’t make a high loaf in my longish tins.

  5. Kristine Nickel, New Smyrna Beach, Fl

    Hi Eric, I just found a great baking video on YouTube for topping and shaping bread.
    Can’t wait to try this baker’s technique. My dough will be ready to shape later today…..take a look at the “CHOPPED BREAD” it’s very interesting and creative.
    After viewing the video, please let me know what you think.

    Kris “The BREADMANIAC “

  6. jj wayne

    just made my best, tastiest loaf yet, based on the no-knead recipe above. i used 15 oz. of red mill organic unbleached, unbromated white flour. i added only 1 tsp of salt and left out the yeast. instead of water, i put 1 bottle of killian’s irish red beer in a pot, turned the burner to lowest, and simmered without boiling for about an hour–the idea being to drive off the alcohol. i ended up with 1 cup of beer, which i mixed into the flour/salt after it cooled to room temperature. finally, i added 1/2 cup of fresh liquidy sourdough starter, mixed everything well, covered with plastic, and let sit overnight, a total of 14 or so hours.

    the dough had doubled by morning. i turned it out, patted it and folded it per instructions, balled and stretched it, and placed it into a shallow bowl lined with parchment paper. the bowl went into my oven where i had turned on the oven light (my kitchen temperature can be on the cool side) .

    after 2-3 hours, the dough had nicely doubled. i turned the oven to 500, after first placing the bowl of risen dough on top of the oven, in between the two front burners, where vented heat would naturally flow.

    i don’t have a la cloche. i use the very heavy ceramic bowl from my crockpot, with its glass lid. this went into the oven when i fired it up.
    after 1 hour, 500 degrees was reached. i sliced the top, transferred the dough, parchment and all, into the crockpot (the warm vented oven air had caused it to rise more), covered it, closed the door, and turned the temp down to 425.

    1 hour later i pulled it out. it had sprung to twice its raw height! dark golden-brown crust, gorgeous bubbles, chewey but not sticky, and OH so tasty! the beer gave it a beautiful tan color, as though i’d used 1 cup of whole wheat flour. the sharpness of the beer had mellowed, and blended perfectly with the single tsp of salt. the finished loaf, hot, weighed 1 lb./9.7 oz.

    this loaf won’t last even 24 hours. i’ll be making this recipe again and again!

    • Chris

      I’ll try this, thanks

  7. terri7

    I’m going to make this bread in a few days time using a starter.
    I’d like to ask why the yeast/ starter amounts are so small when compared to most other recipes.

    • Hi Terri,

      The small amount of yeast or starter necessitates a long proofing time with allows for more gluten development and flavor development. At least that’s my take on it.

      • terri7

        That makes sense and is just what I’m hoping to achieve.
        I’ve read so many recipes, blogs and articles that it is all a bit much so I may have overlooked these points.
        Looking for a low GI bread with the sugars reduced.
        I found the heavier version a bit too heavy, so this one is eagerly awaited.
        The pineapple juice starter works very well.

  8. Chris

    Hi, I’ve been making a few of your bread recipes with great results. I use a covered Dutch oven but was wondering if the la cloche would give superior crust crispiness.

    • Hi Chris,

      I’m a bad one to ask, because I’m biased and think the cloche is a tiny bit better. But I wouldn’t necessarily spend the money unless you’re looking at the oblong one for the longer, narrower shape. Maybe other can chime in on this.

      One thing I’ve started doing more recently to further boost the crispiness that would work regardless of the type of vessel is removing the lid earlier. Instead of taking it off for just the last 15 minutes or so of the total baking time, I’ve been taking it off after just 15-20 minutes of baking.

  9. Judy

    I am visiting some Romanian friends in Pittsburgh. They have really missed the European Artisan bread since they moved here. I brought my cast iron dutch oven on the train with me and have been making “two” loaves of bread a day. They are in HEAVEN. Every loaf has turned out great with perfect crumb. Tried one loaf of the Harvest Bread and I think the oven was just a little too hot as the crust and bottom were really black. We loved the taste so will try it at a lower temperature. We think maybe the molasses may have caused this…..sugar content. Thanks, Eric, for starting and maintaining this wonderful site. Your videos are so nice to follow and needless to say, the recipes are wonderful. I know this is a lot of work for you, but you have touched the lives of so many people and come into our homes with your wonderful bread. Thanks, again. Judy

    • Wow, thanks Judy. That’s very nice of you.

  10. Great recipe you have on the bread. I still can’t get those holes in my bread. Do you have any suggestions?

  11. Janie Williams

    I love baking bread. I have been making sourdough using this recipe for months in my Romertopf. But it never rises as high as the harvest bread, using just about the same recipe except I add 1/4 cup molassas, a handful of pecans and handful of dried cranberries. That loaf it spectacular. The plain sourdough never rises as high. I use the same amount of sourdough – 1/4 cup. I feed my sourdough and wait until it rises, then subsides a little bit. That is the stage I use it. Any ideas on why the plain SD doesn’t rise and the pecan/cranberry does? Only difference Ican think of is the molassas. Think it needs some sugar?

  12. I’ve made three loaves of whole wheat sourdough using your no knead method. The first came out great. The second and third tasted great, but are flat (less than 2″ high). All use the same recipe, etc. What’s happening?

    • I wish I could take credit for the no knead method, but alas I’m just a big fan of it. As for your flat loaves, I think I’d almost have to be there to tell you anything useful. It’s a little hard to tell without knowing more.

  13. Erica

    Hi – I’m moving from the ‘sourdough starter’ questions to the bread page questions now! Have successfully started my (third! we keep moving…) starter and am hoping this will be the keeper. Got a better rise than ever before and am starting to understand how to tweak proofing times/dough wetness, etc. Now I’m wondering – I love the superhard and thick crust I’m getting in my dutch oven (with a 1.5x recipe, if that matters), but am thinking it’s right at the edge of too much. Lot of chewing, and lots of work for the kids (3 and 4)! The inside is *just* barely done at the recipe’s stated times/temps, but the crust is really done. How might I take it down a notch? Uncover later? thanks!

    • You might try lowering the baking temp a bit and cooking longer. Also keep the lid on the whole time.

      There are other things you can do too, like adding a couple tablespoons of veg oil to the recipe and/or substituting some water with milk. They both soften the crust some.

  14. Fred melnick

    Slide a cookie sheet underneath the one you are baking on to insulate it.

  15. Don

    I recently moved and have a new stove. Like my former one, this one is gas. I had my former stove figured out perfectly – bake at 425 in a covered dutch oven for 40 minutes, then uncovered for 15. Perfect crust, perfectly cooked inside.

    In my new stove, this method is burning the bottom of the crust while the inside of the loaf is not fully cooked… I use the highest rack possible in the stove, which is approximately middle. How can I get the inside more thoroughly cooked without burning the crust, particularly the bottom?

    • Hi Don,

      A lot of people have solved the burnt bottom problem by simply putting a cookie sheet under their baker. I guess it deflects enough heat to make a significant difference.

      Have you used an oven thermometer to check if your new oven is running hotter than you think it is?

      • Oops. Just noticed Fred answered this already.

  16. Mary

    I found a recipe for noknead bread but it says to put in cast iron dutch oven an cover can I just put on cookie sheet and bake

    • Hi Mary,

      You could certainly try that. However, the results that no knead baking is known for, come largely as a result of baking in a heavy covered baker, like a Dutch oven, which distributes the heat evenly and more importantly traps some of the steam from the baking dough. The steam helps develop a great crispy crust.

  17. Mariella

    This method is just perfect! I am a newbie in making bread and have tried the traditional method but somehow it didn’t work, but this one is perfect! is there any way to do it with rye flour?

    Thanks y lot! great tutorial,


    • Sure Mariella. You might want to try this method first just to get the hang of it. It’s really easy to make a rye version. Most rye recipes use about 1/3 rye flour to 2/3 white. Or maybe 1/2 and 1/2.

      • Mitch

        I’ve read a fairly large number of authoritative books on bread baking and the consensus seems to be that if you have too much rye flour in the mix you will need to handle the dough differently than you otherwise would . One book specifically said not to use more than 1/6 rye flour of the total amount of flour (which comes to a baker’s percentage of 17%). On the other hand, Jim Lahey, a recognized authority on no knead bread baking gives a formula in his book that utilizes 75% bread flour and 25% rye flour. Given that rye flour has essentially NO gluten forming protein, you may be looking for trouble if you exceed that amount. It’s only a bread so you certainly are free to experiment, but you are more likely to have satisfactory results if you stick to someplace between 17% and 25% as your maximum, at least at the beginning. Good luck and let us know how it turns out. :-)-

  18. David

    Thanks Maxina, Wil, and Mitch. I went out and purchased from my favorite flour et. al. supplier (Bob’s Red Mill) the steel cut oats. Added a couple of tablespoons to the mix and will see how this turns out, when I bake tomorrow morning. This addition along with the medium grind corn meal I usually add to this recipe should provide some added texture.
    Do you all use about two Tbs?( I usually use a half cup of the medium grind corn meal and a half cup of regular corn meal.) Would you recommend more of the steel cut oats.

    • Maxina

      I also throw in some flax seeds and chia seeds. So 3oz steel cut oats and hmmmm a hand full each of the other two. That is my daily bread thing.

    • Wil

      For the oats, it may be a trial and error type effort to find out what you like. You can start with 2tbls and see what you think, and adjust from there. When I add steel cut oats to my recipe, I’ve used up to 4oz with good results—– for me and mine.

      • Mitch

        I use a baker’s percentage of 14% for my steel cut oats, which I purchase online from Honeyville Farms (www.honeyvillegrain.com) in 4.375 pound cans at very good prices. I also buy my vital wheat gluten from them. Once you’re on their mailing list they send period notices of discounts on orders placed within a specified time period. And they have flat-rate shipping, which is also good. No, I’m not connected with them in any way; they are just a great company to deal with and I wanted to share this info. :-)

  19. Wil

    I was going to say use steel cut oats as well. Soaking is not required due to the long proofing period, especially extended times in the refrigerator.

  20. David

    I have been baking sour dough bread with my starter (now about forty years old) for years. I’ve always wanted to get a little more texture in the bread. Currently I add a half cup of medium grind corn meal. I’ve
    thought about adding cracked wheat. Any tips on this? Must one soften
    the cracked wheat before adding it to the dough? (I add all the dry ingredients together and add these to the starter/water mix.) Comment
    would be most appreciated.

    • Maxina

      I used bulgar wheat, which is similar to cracked wheat, I suppose. I preferred the steal cut oats instead. The bulgar wheat came out heavy.
      But like the steel cut oats it did not require any soaking.
      Try it. Tell us what you think. It’s still quite edible!

      • Mitch

        It’s interesting that you said “…like the steel cut oats it did not require any soaking.” I know that in Eric’s video he does not pre-soak the steel cut oats, but I’ve been baking many variations of bread using steel cut oats for several years now and I’ve found that I get better results when I pre-soak the steel cut oats overnight, at the very least.

        That is not to say that one can’t get great bread without pre-soaking the oats, and maybe some people would even prefer it that way, but I’m just commenting on my own experience.

        • Maxina

          I’ve also noticed two different kinds of steel cut oats. One looks like a grain chopped up into maybe three or four obvious pieces, and the other looks like smaller pieces. I use the former. I’ve never tried them soaked but I find my dough quite wet so felt that I didn’t need to.

  21. sasi


    What should be the volume of the dough after first proofing ?
    Should it be doubled or tripled ?

    thank you


    • I guess I’d be happy most of the time to see 1 1/2 – 2 x increase.

      • sasi

        thank you

  22. melen

    I just found this site. So informative! Thank you. Just wondering if I can use whey (leftover from my strained yogurt) instead of water in the Almost No Knead Cooks Illustrated Sandwich Bread?

    • Yes, definitely.

      When there’s a will, there’s a whey.

  23. Hi Karen,

    Sure. She can just feed it with more flour and water and let it sit out for several hours until it’s spongy again and then take out her 1 1/2 cups and feed the remainder again and refrigerate. Or refrigerate and feed later.

  24. Karen

    My sister made a starter with pineapple juice and it is very nice and viable. She, however, doesn’t want to use the whole starter in one recipe, but only has 1 1/2 cups of starter, and that is what her recipe calls for. How does she go about making more starter (with the starter she has?) Can she feed it without removing any of the starter?
    I grew my starter bigger, but that has been quite a while ago, and I can’t remember what I did.
    Thanks for you help, I love this website and your pineapple starter

  25. Jeff

    Hi all,

    I have a dutch oven that measures 9″ (inside diameter at the top and tapering sides) The basic no-knead bread, 3 cups of flour fits quite well.

    Another dutch oven measures 10″ (inside diameter and vertical sides)–the basic recipe produces a loaf that often doesn’t quite reach the sides and doesn’t quite rise to the height (3-3.5″) of the bread baked in the smaller d.o. For this d.o., I revised the amounts to 600 gm (4 cups) flour, 2 teaspoons salt and 500 gm (17 oz) water–same amount of yeast: 1/4 t. Baked 40 min covered and 15 min open@450 deg F. Inside temp on removal: 190 deg F. A great loaf with height that’s more proportional to its diameter.

    don’t worry, be happy.

  26. Maxina

    Must agree. It’s a great website. I’ve got it up on my iPad all the time. Nice loaf!

  27. Gerry

    LOVE your website! I have successfully made the sourdough rye (with yeast) and today made an all white sourdough with a starter (your recipe, very active, yay! but not yet “sour” enough). The bread is nice and crunchy on the outside, and light and moist inside. Who knew making bread this tasty could be so easy?! Thank you!

  28. Sharon

    Re: Romertopf – I bouught it second hand at a thrift store and it looks to be lightly used. I will try a few more times and see how things go. I suppose it could be a knock-off although it looks authentic…..might have been wiser to buy new. Thank you for the advice.

  29. Sharon

    I just purchased a Romertopf and used it to make a no knead loaf. The bread was great but the Romertopf created huge amounts of smoke during the pre-heat and baking. I didn’t pre-soak the Romertopf as suggested on their website. Do they always need to be pre-soaked? Has anyone else had an issue with this? Thanks.

    • Hi Sharon,

      Our Romertopf will do that after it’s been used for baking other foods that might leave an oily residue. But never heard of that happening with a new one. Did you purchase yours new? In any case, you don’t have to soak it first (I never do when making bread) and whatever is smoking will eventually burn off.

  30. Mitch

    You answered your own question — the bread didn’t bake long enough. Get yourself an instant read, stem thermometer from this website (I have the RT301WA) and use it to determine if your bread has reached the right temperature before taking it out of the oven. I prefer my bread to reach 207 F before removing it from the oven.

  31. Give it more time to bake. There are no hard and fast rules.

  32. Lynda

    My bread seems to come out doughy in the center like it hasn’t cooked long enough. Any ideas?

  33. Marlena

    I tried making this for the first time this week! I skipped the 2nd rise after reading in a few places that people have fine results that way. My bread was good, but dense, it seemed to lack “oven spring”. I had mixed the dough in the evening to be ready to bake in the morning, it had doubled by bed time…I’m wondering if I should have baked it sooner or maybe refrigerated it over night? I baked in a covered stock pot. I know nothing about baking bread, so I’d appreciate some tips!

  34. Mitch

    Given how inexpensive Terra Cotta bakers can be (especially in the sizes we need for bread), and how long they will last if not dropped, I just can’t see messing around with flowerpots, etc., and not buy a product specifically meant for food.

  35. CindyT

    Mitch, I believe the lead and cadmium warnings are for lowfire glazed products (I fooled with pottery throwing for a while, someday I’ll get back to it.) I’m not saying a unglazed terracotta or earthenware pottery couldn’t have those elements in them, but I suspect it would be highly unusual.

  36. I just barely starting cooking with these. There not that expensive either. The bread rocks!

  37. Maxina

    I have an Emile Henri casserole dish, smaller than the ones sold on the website. I tried it and it worked very well. Not as flat as you were saying which I was concurring with. I think I’ll wait for the long cloche to come available instead.

  38. Wil

    Kate, check out the Whole Spelt area on here and the comments others have made. It seems the Gluten intolerant people do well using whole Spelt wheat flour while retaining that good rustic homemade bread goodness. It is a tricky recipe, very wet but well worth the results.


  39. Kate

    My family and I love this bread. It’s so convenient and tastes fabulous; it seems we always have a loaf proofing. We are having a bunch of relatives over shortly and we would love to impress them with some homemade bread; however, one of my aunts is gluten intolerant. Do you know if this recipe works with gluten-free wheat, or do you have any recommendations for us?

  40. Mitch


    I had the cloche. That’s how I discovered this website because my son-in-law ordered one for me from here. I never liked it because of the design. The bottom is flat with very low sides and I found the diameter to be too big so I kept winding up with large diameter essentially flat breads because there were no confining sides to the cloche to prevent my wet dough from collapsing . I accidentally dropped the bottom, it shattered, and I never replaced it.

    I wound up purchasing the Romertopf 111 from this site, which I use with a loaf pan (see me posting below to Brenna) or without a loaf pan for free form oval loaves. When I do the latter I let the dough sit on a piece of parchment paper which also comes up the sides of the dough to ensure that the dough doesn’t stick to the baker (although I’m not sure that would happen without the parchment).

    I also purchased a round terra cotta baker from another site, which has a bottom with high sides and which has a smaller diameter so that I get a bread that looks very much like the photo posted by Erin below.

  41. Maxina

    Yea……you might be right. Hadn’t thought about that. My first degree as a materials science engineer I should know that. I just got so excited with the concept. Just started some herbs. They can go in there and I’ll buy a cloche.


  42. Mitch


    I seem to recall that you have to be very careful with some of these clay products because they could contain lead or other harmful substances, which is why I stay away from anything that isn’t specifically meant to be used with food. For example, if you go to the Romertopf website here http://www.romertopfonline.com/romertopf.html you will find that it says: “The strictest of supervision ensures that Romertopf’s natural terra cotta contains no lead or cadmium.”

  43. Maxina

    Firstly, allow me to say that I am so happy to have found your website. The Speerville Flour Mill in New Brunswick, Canada was my link while I was looking for organic stoneground flours. Having lived in Europe for many years, in particular Italy I have been striving to make a bread that can come close to a typical a Mediterranean rustic bread with big holes and a good texture. With so many kneading technique recipes they always result in a fine holed, soft, boring north American (sorry), “bread”. Having completed my first attempt of your “no knead instant yeast” recipe with Speerville’s wholewheat “white” flour and their wholewheat flour I am happy to scarf down my first remotely resembling bread with butter and a glass of white wine.
    Here’s the funny bit though. I don’t have a “le cloche” so I went to Canadian Tire, our canadian hardware store, and got a shallow terra cotta flower pot with matching bottom plate; and used that instead. Worked great! I shall continue to tweak my quantities to suite this area of Newfoundland, and hopefully perfect many kinds of bread. Having promised myself a few items from your store I have ordered them after my first loaf, but I shall stick to my flower pot cloche!

  44. Mitch


    I too prefer the “traditional” loaf shape because then I can get consistent slices. Here is what I do:
    From this website I purchased the Romertopf Clay Baker 111. I proof the dough in a greased Chicago Metallic Professional Loaf Pan 60042, which measures 4-1/2″ x 8-1/2″ x 2-3/4″. It’s also sometimes called a 4″ x 8″ pan or a 1-lb pan (versus other larger 1-1/2 pound pans).
    I preheat the clay baker to around 460F-470F, remove the cover, and place the loaf pan into the baker, cover it, and let it bake for 30 minutes. At that time I remove the cover of the clay baker, slide the bread out of the loaf pan, put the bread back into the clay baker, cover it, and let it finish baking, etc.
    The point is that for the ingredients and amount of water I use for my dough, the dough has formed a solid enough loaf so that I can remove it from the loaf pan without a problem. This time may vary slightly depending on the nature of your dough. I also wait 30 minutes because I had read some time ago in some reputable bread baking book that you should never open the oven door before 30 minutes have elapsed and in my mind removing the cover of the clay baker would be the same as opening the oven door. :-)
    If you have any questions about this method I’ll be happy to try to answer them.

  45. Fred

    There are no rules. Try it – you may discover a whole new way of baking the bread.

  46. Brenna

    at the final stage of baking, can you put it in a more traditional baking dish to make loaf bread?

  47. Sheila

    Yes, my method does give a softer crust.

  48. sheila……..does your method give a soft/softer crust??

  49. Sheila

    Erin, I also like a softer crust. First I put a cookie sheet on bottom rack of oven. Then I put covered container in cold oven, turn it on to 450. Set the timer for 50 minutes and leave the lid on the whole time. This method works well for me. I alternate baking pans with oblong cloche, round pyrex baking dish, covered glass loaf pan. I oil the pans and use a lot of cornmeal to prevent sticking. All these things work for me. I love this bread and make two loaves a week. You can make some great croutons with to too!

  50. Joe Detrano


    I think you will get a softer crust of you bake longer with the top on the pot and less time with the top off.


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