culinary review

Simple Crusty No Knead Bread Baked In Cast Iron Pot

Last Modified: 06/17/12
First Published: 06/08/12
Views: 1819
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Views: 1819

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General Info
Servings: 16
Total Cost: $0.53
Cost Per Serving: $0.03
Total Calories: 1,473
Calories/Serving: 92
Flour, White Unbleached All Purpose (3 cups) * 390.00 Grams $0.45 1,473
Yeast, Instant, Fast Rising 1/4 Teaspoon 2.00 Grams $0.07 0
Salt, Table 1 1/4 Teaspoon 7.50 Grams $0.01 0
Water (1.625 cups) * 350.00 Grams $0.00 0
This no knead bread is surprisingly easy to make. It doesn't require much work, or even a mixer, all you need to do is plan ahead a bit. The result is a wonderfully crusty, light, flavorful bread which is just as good, if not better than any loaf from your local bakery.

  • 390 g all purpose flour (3 cups)
  • 1/4 tsp yeast
  • 1 1/4 tsp salt
  • 350 g water (1.625 cup)


Combine the flour yeast and salt in a bowl and stir to combine. Add the water and stir until you have a basic dough, it will be a bit sticky.

Cover the bowl with plastic wrap and let rest for 12 - 18 hours, depending on what fits your schedule.

Pour the dough out on a floured surface and quickly shape the dough into a bowl, working with well-floured hands. Move the dough with the seamside down over to a bread banneton, flour-coated towel or an oiled bowl. Sprinkle the dough with some flour and either cover with a towel, or oiled plastic wrap.

Let rise for 1-2 hours .

About 45 min - 1 hour before you're ready to bake, heat up the oven to 450 degrees and make sure you have a 6-8 quart cast iron pot with a lid on, inside the oven. The cast iron pot can be seasoned or enameled.

When you're ready to bake, remove the lid with an oven mitt, and gently slide the dough into the hot pot with the seam side up. Try not to handle it too much. Put the lid back on the pot and bake for 30 minutes. Now remove the hot lid and continue to bake for another 15 - 20 minutes or until brown on top.

Let cool on a wire rack and wait at least 30 minutes before cutting into.