Comments on: Dutch Oven No Knead Bread

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 13 Nov 2025 19:31:00 +0000

In reply to LynnE.

So glad you liked it!

By: LynnE

LynnE — Thu, 13 Nov 2025 17:55:51 +0000

Love this recipe. Perfect every time!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 18:16:30 +0000

In reply to Shawna.

Hi! I think the problem might be you need to mix a bit more. It can sometimes take a lot for the flour to get fully hydrated. Weirdly, more mixing will make the dough more sticky than dry. You may try a standing mixer to take the work out of it! Give it a try and let me know how that works for you. It’s a fairly high hydration dough already, so I wouldn’t recommend using any more water. I think it just needs a bit more time mixing.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 18:13:14 +0000

In reply to Georgianne.

I’ve not tried it personally but a few readers have reported back that this has worked for them! I say go for it, and just give it more time to bake. You can check for doneness with a thermometer – it should be about 200 degrees F in the center. Good luck!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 18:08:53 +0000

In reply to Rebecca.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:35:36 +0000

In reply to Kyla.

So glad you liked it! This is the best comment 😂 thank you!!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:34:45 +0000

In reply to Georgianne.

Some readers have commented that they’ve had success with doubling the loaf! Just give it more time to cook. For if it’s ready to bake, I just kind of eyeball it – if the dough has doubled or more, and if I wiggle the bowl if it jiggles a lot lol.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:32:01 +0000

In reply to Sierra.

So glad you and your dad liked it! Guess you have to make a new loaf for yourself now! 😂

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:23:23 +0000

In reply to Bobo.

NEVER leave an accusatory comment unless you’re 100% sure about it. Just click “metric” in the recipe card for the weights 😉

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:20:34 +0000

In reply to Miriam M..

I’m so glad to hear you liked it, and that it received such high praise! Cheers to many more loaves :-)

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:17:23 +0000

In reply to Heather Baldwin.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:15:00 +0000

In reply to Judy.

So glad you liked it! Love all those combos – adding seeds is such a great way to add nutrition to this!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:14:40 +0000

In reply to Melissa.

So glad you liked it! CHOCOLATE! Wow, yum, that’s a great idea. I wonder how chocolate chip and raspberry would do….

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:07:48 +0000

In reply to Wendy.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:03:06 +0000

In reply to Denise.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:01:40 +0000

In reply to Karen.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:00:38 +0000

In reply to Alison Slowski.

Oh gosh, I’m sorry I can’t be much help here, I’m unfamiliar with convection ovens! Luckily, this bread is very forgiving. It sounds like you did some good research for it. Just make sure it’s done cooking by using a thermometer to test the internal temperature – it should be around 200 degrees F. Good luck!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 12:27:59 +0000

In reply to Angelo. Close! It's 87%. It's a high hydration bread. I used this calculator.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 00:36:34 +0000

In reply to Linda Shoemaker.

So glad you liked it!

By: Linda Shoemaker

Linda Shoemaker — Mon, 10 Nov 2025 17:01:30 +0000

It is a fantastic easy recipe… mine came out perfect! I did substitute 1 cup of AP flour for 1 cup of whole wheat… PERFECTION!!!!

By: Angelo

Angelo — Mon, 10 Nov 2025 16:11:43 +0000

I tried converting your numbers to baker percentages. And I got the following> does this seam correct 90% water?

Water 90%
Salt 2%
Yeast 1.7%

By: Alison Slowski

Alison Slowski — Sun, 09 Nov 2025 00:50:13 +0000

The regular setting on my oven is broken, so I am required to used the Convection setting. I have heard that for other recipes, I would typically set my oven at 25 degrees less than the recipe’s asking temperature. When you say you set the oven for 450F, would I set it to 425F when I’m preheating it. Thanks so much for answering my question if you can.

By: Karen

Karen — Sat, 08 Nov 2025 16:22:55 +0000

So easy to make, and the taste is outstanding! Love this recipe 🩷

By: Denise

Denise — Sat, 08 Nov 2025 02:14:48 +0000

So easy!!!!! Love the bread! Now I want to try adding other things