Here's a completely no-knead bread that develops a wonderful crust. Sprinkle some sesame seeds into the pot as you add the dough if you want to gild the lily

5 Cups flour,
1/2 tsp. (scant) Instant yeast
1 tbs.. salt.
2 1/4 Cups water,

*That's not a typo on the yeast. All it takes is a scant half TEASPOON!!
(you can actually make 5 loaves from one small package of yeast.)

Put all dry ingredients in a mixing bowl & mix together. Add water and stir into a sticky shaggy dough.
Let rise for 18 hours in a COOL place Lots of leeway in the rise time. An hour one way or the other won't make much of a difference. You can see where ya gotta plan ahead though.

After 18 hours, turn the dough out onto a lightly floured work surface. Fold it over on itself once or twice, then cover loosely with plastic wrap and let it rest briefly.

Briefly = 5 min. +/-
NB At this time it looks more like dough starter than dough. Still a sticky & amorphous blob. I use Bondo spreaders to scrape it up and flip it over.

Shape the dough roughly into a ball. Dust a towel with corn meal, and put the doughball onto the towel. More cornmeal on top, cover with a towel, and let it rise for 2 hours.

Preheat oven to 475°F, then preheat the pot and lid for 30 additional minutes.

Pot = Dutch oven, covered cast iron pan or something similar. It should be heavy and capable of withstanding the temp. (no plastic knobs etc.)

Place dough into the hot pot. Do not grease, or flour or do anything else to the pot. Cover pot.

Trust me it won't stick IF that pot was preheated properly.

Reduce heat and bake for 40 minutes at 400°F, with the lid on. Remove the lid,
and bake for 20 more.

Remove from pot and cool on a wire rack.

Re the above recipe:
Please note that the towels used in the final rise are linen dishtowels. Terrycloth would de a complete disaster with a dough that sticky.

trying this today.. at 10;30 am as I want to have it for breakfast tomorrow morning

OMG!! this is soooo good right out of the oven!!! this bread is so simple just have to think ahead a bit..

also next time I think I will do it with herbs mixed in... I think it will do very well with rosemary thyme and perhaps some dried tomatoes..

this bread is soooooo crusty it will go well with soup or stew and/or dipping oil... yummy thanks Bob!!

You're welcome Freddie. It's amazing that a recipe that simple, can produce a product that good. I toasted last night's leftovers for breakfast this AM. Absolutely delicious

My apologies to the European contingent. Here are the metric measurements.








650 gms flour,
1 1/2 gms Instant yeast
20 gms salt.
518 gms water


650 gms Flour
1 1/2 gms Instant Yeast
20 gms Salt
520 gms/ml Water

Preheat to 245 C
Bake @ 205 C