Comments on: Dutch Oven No-Knead Herb Bread

By: Carolyn

Carolyn — Fri, 12 Apr 2013 17:37:28 +0000

I’ve made the no-knead breads many times and always successful. The trick for easy removal from the “pot” is to place the dough on a floured piece of parchment paper long enough to hold onto to set into the hot pot. The parchment will withstand the high temperature and allows for “handles” to lift the bread from the pot. I haven’t used spelt flour before, but will try it soon.

By: jacquelyn

jacquelyn — Fri, 05 Apr 2013 14:04:41 +0000

I was also wondering what size Dutch oven you used. I have a 9.25 quart lee crust.is that too big?

By: Pam Stewart

Pam Stewart — Fri, 05 Apr 2013 11:56:12 +0000

Looks great – what size pot would you use ?
thanks, Pam

By: Lisa

Lisa — Sat, 30 Mar 2013 19:33:39 +0000

I made this recipe this morning, and followed instructions exactly(inc weighing the flour) but it turned out very gummy in the middle. Even after cooling completely. I also cooked it longer since we live at high elevation (over 6000 ft)
Any ideas why this may have happened? :(

I’ll definitely have a second go at it, because the flavor is great. Only the texture is off.

By: Amy

Amy — Wed, 16 Jan 2013 02:35:56 +0000

Hello Green Kitchen people,
I made this bread recently and it was totally amazing, I couldn’t believe how easy it was and how beautiful the crust was and the texture and flavour of the bread is so good. It was your gorgeous images on this post that inspired me to give it a go. I’ve since shared the link with many friends.
I’m also wondering if anyone out there knows what size dutch oven is good for this particular recipe? When I made it at my friend’s place, I used her very large one, about 9qt, but I’m wondering if it would also work in a smaller 4.5qt one, or if it would get squashed?
Also, there was a comment about the dough sticking in the pot – I sprinkled a generous amount of semolina in the bottom of the pot before putting the dough in, and this worked a treat.
Thank you!

By: Caitlyn

Caitlyn — Wed, 09 Jan 2013 04:20:06 +0000

Hi there,

Beautiful bread and wonderful post. I wondered what size cast iron Dutch oven is best? Would a 5qt work? Not sure if that is a silly/lame question or not.

Thank you. So many blessings.

By: Maja

Maja — Sun, 16 Dec 2012 11:39:51 +0000

Hello Green Kitchen!
I believe I must sendyou a note about the virus you spread with this recipe. Since I found out about it in early september, we are baking brad regularly every weekend. From innocent white to all sorts of mixtures, the recipe works for is excellent and we are sending it around to our firends and family all the time. Everybody who tastes it, wants to know, how it can be done. Thank you very much! And yes we enjoy the other recepies as well!
Allthe best, Maja

By: poppy

poppy — Thu, 29 Nov 2012 06:56:38 +0000

I tried your recipe a couple of days ago. But instead of leaving it on the bench top to get bubbly for 12hrs. I folded it a few times and then left the dough in the fridge for 3 days. (no time to bake- i live in hong kong – long hrs) Took it out and shaped it into a ball and put in a banneton to proof overnight. Baked it @ 6am next morning —> success! Large crumbs and thin crunchy crust! Thank you so much for your awesome blog. I love it!!

By: Helen

Helen — Sat, 03 Nov 2012 19:54:23 +0000

I baked this in my oven, without a dutch oven, on my (preheated) pizza stone. It worked perfectly, although the crust came out perhaps softer than it would have in a dutch oven – still excellent. It would probably work using a cookie sheet, also, though I suspect it may stick some unless the sheet is preheated for a few minutes to make sure it’s hot.

By: Chico

Chico — Fri, 28 Sep 2012 07:51:59 +0000

I had a go at your recipe. The bread turned out well possibly a little under proved but good taste and great crust.
The dough was very wet and hard to handle at the folding stage. It actually wasn’t possible to fold but I did my best to flop it around.Do you have any tips when this happens??