I've never made this recipe, but I absolutely LOVE the bread from "artisan bread in 5 minutes a day" (book on amazon). Sort of same idea - no kneading, but it's a lot faster.

This is still my family's favorite bread to have with soups and pastas. My best advice is to not rush the process. Start the dough the afternoon/evening before so that it has plenty of rise time before baking. Don't overwork it, and keep it in the oven until the crust is a deep, golden brown. Also, keep it in the center rack (even though your dutch oven lid will be close to the top. I found that if I lower the rack, the bottom crust of the bread gets too hard and is more difficult to cut through.

It took me three tries to get the no-knead to work, the tricks are indicated here: http://cookiesandkale.blogspot.com/2011/08/if-at-first-you-dont-succeed.html

That post about baking no-knead bread in sandwich loaves has totally changed my life. I now make bread every weekend, and it's SO great to have fresh homemade bread around with so little effort.

I used to make regular no-knead bread (in the Dutch oven) occasionally, but was never crazy about the big flat-ish round shape, and also found it a touch too airy/holey for many of our uses. The sandwich loaf technique--which admittedly involves a *tiny* bit of kneading--makes it the perfect shape and density for us (we mostly eat it as toast and grilled cheese sandwiches).

Also, those no-knead pumpkin rolls are AMAZING. A fair amount of work, but worth it for a special occasion (I made them last year for Thanksgiving breakfast).

bread fest! can't wait to dive in!!

This might be marked somewhere but I can't find it.. Are there any recipes that have been converted to weights? I have moved the UK and they don't use cups or anything like that...

Will chk all the links,thnks for sharin

@sydthwyd - the recipes in the Jim Lahey book, My Bread, are all measured in grams.

After getting that book I will never make kneaded bread again.

Question: perhaps I am being a bit too obsessive about getting the recipe *just* right, but can I use unbleached flour? I know it says "white" flour, does that imply bleached? I assume unbleached is okay, but I've never baked bread before.

I love making bread! It makes me so happy :)

Question: I find that no matter what I do, my bread dries out within 3 days. I've tried leaving it in the freezer, wrapping it with wax paper, etc. any tips?

@Ambitious - Wrapped in a plastic bag on the counter or in the fridge tends to keep it moist a couple days longer in my usually very dry apartment, but it will make the crust lose its crunch.

@Ambitious - I saw this tip in another post on here, but it's worked for me the couple times I've tried it - Wrap the loaf in a tea towel and keep it on the counter.

@phdyogi white flour means not wholewheat I believe. I make the Tartine bread all the time and only ever use unbleached white flour along with a little wholewheat. It is the best bread I have ever made and I have made quite a bit

holy carbicide, this is inspiring.

I use the Pain a l'Ancienne recipe from the Breadbaker's Apprentice. I especially love this dough for making neapolitan style pizza.

I made the multi-grain peasant bread this weekend and it turned out pretty good. But I'm wondering why I can't just turn it into a bread pan right after mixing. It can rise just as well right in the pan, can't it?

I didn't have any white flour so I used white whole wheat and added one tablespoon of vital gluten per cup of flour. It's a little dense but I think that's because I got impatient and didn't let it rise long enough the second time. Probably could have used a little additional yeast too.

I love the no-knead method, and have never had it go wrong! I usually make a 100% whole-wheat loaf with olives (and a T or two of gluten to keep it light).