Making No-Knead Bread

thank you for sharing! This is a wonderful way to make bread! I think it is much more delicious than kneaning-bread!
And I never have such good breads before! Thank you so much! BTW, I am very interested in your bread baking pan and can you tell me the what the brand is? I would like buy one! Thanks again!

6 qt. is fine, or you can go a little smaller as someone else said, as long as it's deep enough to allow for the bread to rise without hitting the top. A crock pot insert also works great if you don't have a dutch oven or casserole big enough. That's what I use.

What size dutch oven do I need? 6 Quart or something bigger?? Anybody???

just saw this and will give it a try ive been experimenting trying to make a nice white loaf of bread and steam/improvers seems is the key... this last one i used milk and sprayed water into the oven every 5-8 minutes and its really soft and fluffy with an awesome crust...

the last one, well that was chewy :) but i tihnk i used too much flour

I think though to get the massive elevation and better crumbs i need to let the yeast rise for longer e.g. 12 hours.

I can never get the high rise (big holes) in my bread. Have made it many, many times. Flavor is excellent, but can't get the rise. I wonder if my oven is just not hot enough. Is it the heat that causes the big holes and higher rise?? Have two batches ready to bake today...will try a hotter oven/pot.

Here's what I found worked, use a 4.5 qt dutch oven rather than a 5qt, giving it less space to spread and more space to rise!

I try for the first time this recipe,the bread come out unbelievably good, good color,crispy the outside soft the inside, it exploded in the oven.Sure you need so experience on bread making to make this recipe a true success.. Thank you  Jim

This recipe never works for me. The dough is always too wet, so you can't fold it easily like Lahey can, and then after the 30 minutes in the oven, it's flat. I think this is another internet scam.

If your dough is too wet, use less water or add flour. Local atmospheric conditions sometimes require varying from the recipe which is, after all, just a guidance. I bake both kneaded and no knead breads and I love the ease of no knead way.

I'll give it a try, thank you, but then it doesn't seem like the original recipe.