Sunday is BREAD day.


There are lots of artisan bread books and web pages out there.  I have
used the make-your-own sourdough as outlined in Tartine.  It was the best I have had since visiting Germany.  It is also a hella lot of work.  FWSY is another excellent book, but still a bit fussy.

Mark Bittman's NYT No-Knead recipe is the basis for this recipe.  I feel it was perfected in its simplicity by Gail Watson on her blog "A Stack of Dishes".  Use her detailed instructions to make your bread.  (I included my method/recipe below.)

It only takes 3 minutes of prep on Saturday.
In a large bowl stir together until it forms a messy ball:
1 cup bread flour
2 cups whole wheat flour
1.5 tablespoons salt
1/4 teaspoon quick acting yeast
1 5/8 cups room temp to slightly warm water.
Cover with plastic wrap.  Let rise overnight in a warm place.

Sunday morning, fold it four times on a floured board (I use sesame seeds) and turn it onto parchment paper.

Let it rest for 30 minutes while you preheat a dutch oven to 500 degrees for that same 30 minutes. (At 20 minutes, I use a serrated bread knife to cut 3 angled slits in the top.)

Plop the dough (parchment paper and all) into the Dutch oven, lower the heat to 450 degrees and cook, covered for 30 minutes and then uncovered for another 15.  Let cool on a rack for 10 minutes and listen to the lovely crackling sounds as it cools.  (You are supposed to let it rest/cool for an hour or so.  Bahahaha!) Slice of a hunk, slather with butter and enjoy.



  1. I am going to try this very soon. I bought a cast iron Dutch oven at the antique and collectible show today and can hardly wait to try the bread as well as other recipes in it. Thanks for sharing your recipe.

    1. I am so excited! Feel free to give me a call if you have any questions, but like I said it's pretty easy. I just made a loaf today too!