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Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

It’s about that time of year when I begin to crave bread baking, and this cheaters no knead dutch oven sourdough bread is my newest homemade obsession.

Did anyone else’s moms bake bread when they were growing up? As I’ve mentioned…over and over, my mom is not much of a cook, but she has always loved to bake. Most of the time her baking was limited to chocolate chip cookies and pecan pies, but during the fall and winter months my mom would bake up a fresh loaf of bread for Sunday night dinner.

The woman loves bread like no other. Give her fresh, homemade bread and there’s a good chance she’ll end up eating the entire loaf within a day…the warmth, the carbs…the butter!

Anyway, mom baking bread on Sunday night is always such a relaxing and comforting memory for me. The house smelled incredible, the kitchen was warm from the oven, and often times there was also a roaring fire.

So basically the perfect fall night.

Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

Recently, I’ve been seriously craving those comforting smells of homemade bread. A lot of this is due to my anxiety being kicked into high gear lately, but it’s also the extremely chilly nights and much cooler days we’ve been experiencing here that totally have me wanting to bake.

Also, it snowed up in the mountains while I was hiking on Saturday morning, so yeah, there’s that too.

Warm, baked things are clearly what need to happen over here.

One of my favorite breads is a really good loaf of crusty sourdough. For years now I have been wanting to develop a sourdough bread recipe for the blog, but the involvement of making homemade sourdough always scared me off. It can take weeks to make a really great loaf of sourdough and let’s just be honest, that’s kind of way too much time for most of us.

I mean, right?

I make my homemade naan with plain greek yogurt, and it’s probably the most popular recipe here on the site…and with good reason. It’s incredible and I’m not sure I can really top that naan, but the use of yogurt in the recipe got me thinking.

Greek yogurt has some of the same cultures as a sourdough starter, so I thought I might try adding some to a no knead bread recipe and see how it turned out.

The results? Sourdough bread perfection. YES.

Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

Like any other no knead bread recipe, this cheater’s sourdough is EASY. The dough is made with a total of six ingredients, including the water, and it all goes into one bowl, gets mixed up, and is then left to sit and rise. You can literally be done with the actual mixing of the bread in five to ten minutes. The rest of the time involved is rising and baking time.

Meaning hands on work is so minimal. Mix. Let Sit. Bake. EAT. Simple as that.

As the title of this recipe states, you need a good dutch oven for baking the bread. It’s a must for getting a bread that’s crusty on the outside, but extra soft on the inside. I love my Staub 5 1/2 Quart Cocotte for this bread, it’s the perfect size. Any heavy cast iron pot that’s 4 quarts or larger will be great though!

Another key to success? A super hot oven and keeping the lid tight on the pot for the first half of baking. This traps the heat inside the pot, which in turn creates the extra hard crust, but extra soft interior.

Again, perfection and so easy!

Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

I’ve made this multiple times now in the last few weeks, most of the time on Sunday, because I just love the smells and memories it brings.

Plus, serving it up with a bowl of chili is pretty much the best Sunday night dinner.

And of course, any leftovers are delicious toasted the next day for breakfast, or used as a base for your favorite lunchtime sandwich. I’ve been spreading my homemade apple butter over toasted pieces of this bread, and it’s quickly becoming my go-to breakfast and/or afternoon snack…and yes, the apple butter recipe is coming soon. I’ll be sending out the recipe exclusively to all the HBH email subscribers, so if you aren’t signed up yet, I’d do so soon!

Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

Cheaters No Knead Dutch Oven Sourdough Bread

Prep Time 15 minutes
Cook Time 50 minutes
resting time 3 hours
Total Time 4 hours 5 minutes
Servings: 12 servings
Calories Per Serving: 211 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In the bowl of a stand mixer, combine the water, yeast, honey, flour, salt, and yogurt. Using the dough hook, mix until the flour is completely incorporated. Alternately, you can mix the dough with a wooden spoon until it comes together. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles size.
    2. If time allows, punch the down, cover the bowl, and transfer the bowl of dough to the fridge and let sit overnight. This will help develop a stronger "sourdough" flavor. 
    3. Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place in a parchment lined 4 quart or larger dutch oven. Allow to rise 1 hour or until doubled in size. 
    4. Preheat to 475 degrees F.  Bake, covered for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 20-30 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools. Enjoy! 

Cheaters No Knead Dutch Oven Sourdough Bread | halfbakedharvest.com @hbharvest

Honestly though…it’s doesn’t get better than this bread…with a little salted butter. YUM.

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Comments

  1. Hi Tieghan, I’m very new to your site but have LOVED everything so far. I want to make soup bread bowls, and was wondering if I could use this recipe and just separate out the dough into smaller portions before cooking?

    1. Hi Hannah,
      Sure, that should work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. Sorry to bother you but I am new to baking, I bought a jar of active dry yeast a few weeks ago to make your pumpkin beer soft pretzels (which were awesome) so I was wondering if this could be a substitute for the instant yeast so I don’t waste?

    1. Hey Em,
      You bet, you’ll just need to dissolve that in the warm water and honey, allow it to bubble and then follow the recipe as is. I hope you love the bread, please let me know if you have any other questions! xTieghan

      1. 5 stars
        Thank you for your help! I followed your advice and the bread turned out beautifully! It seriously looked like a professional baker made it, and it tasted great as well!!!

        1. Hi Em,
          Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

      1. Hello!! Thanks for all these beautiful recipes. Curious… I want to make this but don’t have the yogurt at this time. Can I just omit it? I am guessing it gives the bread the sourdough taste?

        Thanks

        1. Hi Natasha,
          You can use sour cream in place of the yogurt, but you don’t want to skip it altogether. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. Friend shared a cup of cheater starter with me. My question is how much starter do I need for bread recipe
    Thank you

    1. Hi there! I’m not quite sure as this recipe is a “cheaters sourdough” and doesn’t require a starter! So sorry! xTieghan

  4. I noticed with your check chicken noodle soup you had 4 small loaves/rolls of the sourdough bread. Did you bake at the same temperature and for how long?

  5. 5 stars
    Great recipe. I let the dough rise for about six to eight hours then baked. Excellent. I made this again with a cup and a half of yogurt to increase the sour flavor of the bread.
    Both times the bread was very tasty. Family prefers the original recipe. I prefer the more sour tasting extra yogurt recipe. Thank you for the recipe.

  6. My dough was still sticky- hopefully it is okay to just add a little bit more flour? Can’t wait to try it!!

    1. Hi there! Yes, I would definitely add some more flour if the dough is still feeling sticky. Hope you love this recipe! xTieghan

  7. What is the minimum time to let the bread cool? I want to make some for dinner tonight but I don’t think I have time to let it cool for 2 hours

    1. Hey Bethany,
      Unfortunately, the bread will continue to cook during those 2 hours, I would say give it at least an hour but even them I’m not sure the exact results you would get. I hope you love the recipe, please let me know how it turns out! xTieghan

  8. I was always under the impression that you couldn’t use parchment paper over 425F. Glad to see this isn’t the case because I can’t wait to try this recipe!

    1. Hey Kristen,
      I’ve never had any issues with this, please let me know if you have any other questions! xTieghan

    1. Hey Chelsea,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

    1. Hey Molly,
      Yes, you can also use active dry yeast, you will need to proof it first! I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan

  9. My bread has a wonderful dark color but I’d very flat. It doesn’t have the nice domed top I see in your pictures nor does it have the crack in the top. Any ideas as yo why this might be?

    1. Hey Katie,
      Thanks for giving the recipe a try. Was there anything you may have adjusted? What kind of yeast did you use? Let me know how I can help! xTieghan

    1. Hey Alanna,
      Yes, that is just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Yolande,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

      1. I am making this bread again today. Any idea if it would work to split the dough to bake 2 smaller breads?

        1. Hey Yolande,
          I think that would work just fine for you, you may have to reduce the baking time slightly! I hope you love the recipe, please let me know how it turns out! xTieghan

  10. I love this bread! Made it many times over covid quarantine. Do you think this could be split and baked in loaf pans?

    1. Hey Beth,
      Thanks so much for making this recipe! I’ve only ever made the bread in a dutch oven, so I am unsure of what the results would be in a loaf pan! xTieghan

  11. Hi, I just found your recipe and can’t wait to try it, but am wondering if the recipe can be halved ? Or, if not, does the bread freeze well ? Can’t wait to try it, and thanks !

    1. Hey Claudia,
      You can either halve the recipe or freeze the bread or even the dough, any of these will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  12. 5 stars
    I’ve made this twice now! First time I baked it the same day and the second time I left over night. Both were delicious but the second time was ahhhhmaazzinng!! Such a big hit with my toddlers and family. Seriously so good!

    1. Hey there,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

    1. Hey Sylvia,
      No need to preheat the pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. Love this bread recipe!

    I’ve been using it for years now. One question, if I halve the recipe, any thoughts about how long to adjust the cooking time? It always makes so much, so I thought about just halving it for smaller quantities.

    1. Hey Cede! I would reduce the final cook time by about 10 minutes, but keep an eye on it towards the end of cooking to make sure it’s not burning. The bread will still need a good amount of time to cook all the way through. Please let me know if you have any other questions. so glad you love this recipe! Thank you! xTieghan

  14. Can I bake this bread in my pizza oven? If yes, some pointers please.
    Thx for your blog, IG and everything else. You help out so many 🙂

    1. Hey there,
      Sorry I have never baked this in my pizza oven, so I do not feel comfortable providing instructions. I hope you love the recipe, please let me know how it turns out! xTieghan

  15. I made this today. Mine didn’t rise very much. I measured out 2 teaspoons of yeast from the packet. Should I use the whole packet next time?

    1. Hey Kathy,
      Sorry to hear this, what kind of yeast did you use? Yes, I always use the entire packet. Let me know how I can help! xTieghan

  16. Hi! You mentioned that the dough can be left in the fridge for up to 4 days to further develop the flavor. Is there anything that needs to be done over those 4 days? Does it need to punched down or anything? Thanks!!

    1. Hey Gina,
      Nope, you can just keep covered in the fridge. I hope you love the bread, let me know how it turns out! xTieghan

  17. 5 stars
    I have always been so scared to try to make bread and finally gave it a try using this recipe. It was amazing! I can’t believe how easy it was. My bread did not look as beautiful as Tieghan’s but tasted so delicious. I think in part that I did not refrigerate the dough overnight.

    1. Hey Isabella,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

    1. Hey Jamie,
      Yes, that would be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Molly,
      You could make this is a exit iron skillet and cover with foil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. Hi, does the dough in the stand mixer need to come together to form a ball? Mine wasn’t so k added more flour to get the dough to ball up but I hope it doesn’t change the bread or make it too dense.

  18. 5 stars
    So easy!! The top of my loaf wasn’t as evenly browned, any suggestions? Also, do you think I could add herbs to the loaf next time?

    1. Hey Liza,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  19. This is one of my favorite recipes! Is there anyway to make it vegan (what would you replace the yogurt with)?

    Thanks!

    1. Hey Elizabeth,
      I am so glad you have been enjoying this recipe, you can use a dairy free yogurt:) Let me know how that works! xTieghan

  20. I made this bread in an enamelware dutch oven. The crust came out very dark, almost burnt and stated cracking as it cooled. Do you keep the temp at 475 or do you turn it down once you take the lid off? Or do I just need to bake it in cast iron?

    1. Hey Shirl,
      So sorry about the bread! I keep my heat at 475 during the entire bake. Next time, maybe lower it a bit, the cracking is totally normal! I hope this helps! xTieghan

  21. 5 stars
    I loved this recipe! It was very easy to follow and tasted delicious! Definitely will be added to my family’s list of go to bread recipes. Yum!

    1. Hey Casey,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  22. Can you make this bread without letting it sit over night? Planning to make this today, and missed the part about letting it sit over night.

    Thank you, in advance!

    1. Hey Casey,
      You do not need to let it sit overnight:) I hope you love the bread, let me know how it turns out! xTieghan

  23. 3 stars
    I had high hopes for this recipe, but it didn’t work out for me. Bottom of the loaf burned, next time I’ll use a pan under my Dutch oven. Also bread didn’t rise, maybe my water was too hot. Worth mentioning that temp of warm shouldn’t be over 100°F.
    Also, I think 1 tablespoon of salt is a bit much. I’ll try 1/2 next time.
    Happy baking, all!

    1. Hey there,
      So sorry this recipe did not workout for you. Was there anything you may have adjusted? What kind of yeast did you use? Let me know how I can help! xTieghan

    1. Hey Brittany,
      Yes, you can use a cast iron skillet and cover with foil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. Tiegan,

    Is the temp really 475 degrees? I made this and it cooked very fast and even burned a bit in 40 minutes. 475 seems awfully high temp for baking bread.

    1. Hey Dianne,
      Yes, 475 is correct. Was there anything you adjusted in the recipe? Did you bake it covered for the first 20-25 minutes? This really should prevent the dough from burning. Let me know if this helps! xTieghan

  25. 5 stars
    Tasty and perfect. I have made this three times so far. The first time it was in the form of a loaf, with a halved recipe, while the last two have been rolls/biscuits!! I use 1/2 cup of plain, nonfat yogurt, 2 /12 cups of flour, and a whole package of yeast. For the rolls, I place them in greased biscuit tins after putting the dough in the fridge overnight!
    Thank you for your hard work and efforts in practicing and posting these recipes. God bless you!

    1. Hey there,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  26. Yummm…looks so dreamy – need to make ♡
    Just wondering…i dont have a dutch oven so would any oven proof pot and lid work?

    1. Hey Autumn,
      Absolutely! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. What would you recommend doing if I wanted to make it a whole wheat sourdough, could i substitute the 5 cups for whole wheat flour?

    1. Hey Beth,
      I have not tested this with whole wheat flour, but it should work well for you. Let me know how it turns out! Happy New Year! xTieghan

  28. 5 stars
    I borrowed a Dutch oven from the friend who gave me the recipe the first time I made this and I loved the bread, but am counting calories and needed a more consistent size for the bread than I could get with the round loaf. The next time, I made the dough into twelve rolls after the first rise and let them rise again and bake in the Pampered Chef deep-dish 13 X 9 stoneware, using a Silpat mat as the cover, using a little less time for both cooking stages. They came out great!

    1. Hey Kat,
      Yes, you can skip this step. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

    1. Hey Robyn,
      The 7 quart is large enough to hold the whole recipe! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  29. 5 stars
    This recipe is a LIFESAVER! How would the recipe change if I use active dry yeast in place of instant yeast? I prefer active dry since I buy it in bulk 🙂

    1. Hey Alaska,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. To use active dry yeast, just mix with warm water and honey, let that bubble, and then follow the recipe as is. Happy Holidays! xTieghan

  30. Do I cover the dough in the dutch oven for the hour before it is baked or leave uncovered. It’s not mentioned.

    1. Hey Bonni,
      You can cover the dough. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  31. Loaf just came out of the oven, can’t wait to try it! Question though, mine doesn’t have the crack on top, it’s smooth. How did you get the cracked look on yours?

    1. Hey Michelle,
      Thanks for trying the recipe! Was there anything you adjusted? Let me know how it tastes! Happy Holidays! xTieghan

  32. Love this recipe! I have made it several times and my family loves it. I would like to make two smaller loaves out of this recipe. Would I need to adjust the baking times?

    1. Hey Liz,
      I am so glad you have enjoyed the recipe! I have never made two smaller loaves, I would just keep an eye on them. Please let me know if you have any other questions! Happy Holidays! xTieghan

  33. Can anyone please tell me why my do for this recipe doesn’t look like the ball in the picture to put it inside the Dutch oven? Mine is runny and jiggly even though I put the exact ingredients that it calls for. Maybe I just didn’t get enough flour in it. Thank you

    1. Hey Becky,
      So sorry you are having issues with this recipe. Is there anything you are adjusting? Please let me know how I can help! xTieghan

  34. 5 stars
    Just made this for the first time – came across the recipe on Facebook and thought it would be good some slow cooker soup I have on….can’t wait to cut it and taste it – it looks awesome – just like the pics…

  35. All purpose flour is listed for this Cheaters No Knead Dutch Oven Sourdough Bread but is it better or not as good if using bread flour?

    1. Hey Dana,
      Bread flour would work here too. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  36. 5 stars
    This has quickly become my favorite homemade bread recipe. I make it to accompany dishes as well as throw it together “just because”. Can’t go wrong with this one!

  37. 5 stars
    This bread is SOOOO good. Our new favorite bread recipe. I am making my second loaf for this week. Everyone in my house eats it up. Thanks for another winner! AMAZING with butter and truffle salt.

    1. Hey David,
      That should work okay, instead of using the lid I would cover with foil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. Ok so super stupid questions. I just got a le creuset 5.25 qt but they say it is taller to take less room on the stove- is this ok or is the depth an issue? Also- super embarrassed but do I bake it with the parchment or take it off first? Thanks!

    1. Hey Brian,
      This will be fine to use! I leave the parchment while baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. Hello! I’m so excited to make this bread today! One question – I do not have the time to let it sit overnight to develop more flavor, but I do have time to let it sit a few hours longer during the day if you think that would help? If so, should I let it sit longer in the mixer or in the dutch oven before cooking? Thanks so much! 🙂

    1. Hey Andrea,
      I would just let it sit in the mixer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. I tried this recipe, but have a question about the parchment paper. Mine says max temp to use is 420. I tried it at 475 covered but once the cover came off the paper got too toasty :). Any advice? I had to turn the temp down and extend the time in oven but it was still under done.

    1. Hey Liz,
      So sorry about that, I would just skip the parchment paper next time:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. My parchment paper is only supposed to be used in oven temperatures up to 425 degrees. What can I use as a substitute?

    1. Hey Shari,
      I would use olive oil and skip the parchment paper. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  42. I made it yesterday and WOW. It was absolutely delicious!!! Not an intimidating bread recipe at all especially for new beginners. Question: how long will it stay fresh?

    1. Hey Caroline,
      Thanks so much for giving the recipe a try! I would say up to 1 week in an air tight container. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Emily,
      You will need to activate the active yeast in warm water and honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. I’ve made this a lot. I love it. I have a 2 quart Dutch oven so I split the dough and make 2 loaves. One for us and one for a friend or (daughter most time, who loves sourdough). I grew up eating San Francisco sourdough and I think is just about as good.
    I was wondering if it’s ok to leave the dough in the fridge longer than one night? Maybe 2 nights. Will it make it even more sour? I love it really sour

    1. Hey Dolly,
      I am so glad you have been enjoying this recipe! Sure you could leave in the fridge for two nights. Please let me know if you have any other questions! xTieghan

  44. 5 stars
    So far so good! Tucked away in the fridge for the night waiting to be baked up in the morning! I have a Dutch oven but was wondering if I split it in half and put the dough in loaf pans covered in foil? No foil? What do you think about temperate adjustment and cooking times?
    I love all of your recipes! I have been cooking my way thru your extensive and inspiring recipe collection! I even told my mom about the Creamy vegetable tortellini soup and she made it tonight! It was soooooo good! Love your rich flavors!

    1. Hey Kelly! I think use the foil and try baking as directed, but for a little time at the end. The foil should prevent the bread from burning. Please let me know if you have any other questions. I hope you love this recipe! Thank you for all the kind words! So glad you loved the soup too!! xTieghan

  45. 5 stars
    Omg!!! Everyone needs to makes this. I’ve made it before and just keep making it! Thank you for this recipe.

  46. 4 stars
    I worried about 475 degrees – typically bake at 400/425- everything was perfect – until i took the lid off on that last 20-25 min. At 19 min it was way way too dark. I am not detoured ! i will try again soon!

  47. 5 stars
    LOVE this recipe and have shared it with a number of friends. It is fool proof! I have added sunflower seeds occasionally, which was really good. Thanks so much for the recipe!

  48. I could swear I made the spread two weeks ago with sour cream but now I’m reading that requires Greek yogurt. I told my sister all about this recipe that you use sour cream for, but now I’m rereading it. Could you use sour cream instead of the Greek yogurt?
    Resending this with the correct email address.

  49. I could swear I made the spread two weeks ago with sour cream but now I’m reading that requires Greek yogurt. I told my sister all about this recipe that you use sour cream for, but now I’m rereading it. Could you use sour cream instead of the Greek yogurt?

    1. Hey Michelle,
      You could use either one for this bread. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. HI..
    just read your response & absolutely i left it probably 18-24 hrs. upon cutting it open
    there were a few streaks of yogurt, but i don’t think that was the reason.. it just does not
    taste at all like sourdough, but it is still good!eE

  51. hey there… as per your reply on 8/20, i made the bread & the loaf looked great! just like yours.
    however, not even a hint of sourdough taste. can i make this again without the yogurt? because
    i like the size, do i have to delete or adjust any of the ingredients? i have made several of your
    recipes for baking & i love them….thank you

    1. Hey Elaine,
      So sorry you did not get the sourdough flavor. Did you leave it to rise overnight? This really helps create the sourdough flavor. Sorry I haven’t tested this without the yogurt so I am unsure what the results would be. Please let me know if you have any other questions! xTieghan

  52. thank you for this recipe. the first loaf looked beautiful, however, the crust was soft & did not taste at all like
    sourdough. upon cutting the bread, i saw that the yogurt was not mixed in well, the bread still tasted good.
    i made it again last night & made sure the yogurt was well mixed. & 2 hours after i put it in the fridge i realized
    i forgot to ‘punch ‘ the dough down. i didn’t know what to to..so i took it out, punched it down & folded sides in
    towards center & returned to fridge.i just looked at it & it did rise, but you can till see the folds…do you think
    it will be okay? i planned on making it Tuesday…
    thank you so much, it’s great to be able to communicate w/you with our questions.

    1. Hey Elaine,
      Yes it should be totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Meg,
      So sorry about that! What kind of pot did you use? A dutch oven is really key here, I would try using a higher rack in your oven if you don’t have one for next time. Please let me know if you have any other questions! xTieghan

  53. hi again,

    my dough is in a large bowl…it has risen so much in a short period of time, i wonder,
    did i do something wrong or is this okay? i hope so ’cause i luv sourdough & i am so
    looking forward to it. the dough is touching the plastic. i hope that’s okay!

  54. iii just put my bread in the fridge after 2 hrs. i never made regular bread so i had to google ‘punch-down’,
    however, since i was not clear on what to do i put my fist in the center & pushed down the dough, then
    folded it left to right & so forth.. covered it w/plastic & now, 45min. later it is rising quickly in the fridge &
    touching the plastic…what do i do? planned to leave it in fridge for 2 days.

    1. Hey Elaine,
      You can just leave it as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Katherine,
      I would recommend using the dutch oven but just cover it with foil instead of the lid. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. Have you ever put herbs, like thyme or rosemary and garlic, in this bread ? Or would you recommend it? I can’t remember the last time I’ve had sourdough bread, but am excited to try this recipe with gluten free flour! Can’t decide if herbs would be any good in it though.

    1. Hey Danii,
      I personally haven’t done this but I know other followers have just added it right into the dough with great results. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. 5 stars
    This bread is amazing! So simple and brilliant next to a hearty soup. I don’t have a Dutch oven so I bake it in a square pan and cover it with foil (making sure to lift the center of the foil a bit so it isn’t just a flat ceiling), then I remove it for the browning and tada! Easy to get carried away if you leave some butter, jam and a knife next to the loaf 👀

    1. Hi Kim,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  57. Hi! I only have a 3.5 quart pumpkin cocotte from staub , will that work? Or is it too small? Can I cut recipe smaller to fit ? If yes how would I cut recipe down? Would love to make this bread today if I can Thanks so much !!!

  58. Hi! I only have a 3.5 quart pumpkin cocotte from staub , will that work? Or is it too small? Can I cut recipe smaller to fit ? If yes how would I cut recipe down? Would love to make this bread today if I can Thanks so much !!!

    1. Hi Will,
      You can use that but I wouldn’t cover with a lid, I would just do some foil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. What wonderful bread!! Thank you for this recipe. I would like to make this loaf yet again (using the 5 cups of flour) but this time divide the completed dough in half to have 2 smaller loaves. I do have a smaller dutch oven to bake them in. At what point in your recipe should I cut dough in half? And should I cut it with a sharp knife? Should it be right before the final 1 hr rise on the counter when half of the dough would be in the smaller dutch oven waiting to be baked and while the oven is pre-heating? Should the remaining half of the original dough then be put in the refrigerator, waiting for it’s turn to bake next in the smaller dutch oven or should it remain on counter for a longer time in a smaller bowl? Do you know what the temperature of the oven should then be with this smaller loaf and dutch oven? And what about the timing – would that be altered somewhat in terms of how long the divided loaf should bake with dutch oven lid on and then with lid off?
    Thank you again, Tiegen, for this lovely bread. I also appreciate your time and any information you can give me to divide this original recipe in half (after the dough is made, and instead of making 2 half loaf recipes). My friends and family love this bread and I want to give the smaller loaves as gifts But I’d also like to be time efficient in making these smaller loaves 🙂

    1. Hi Marilyn!

      You can cut the dough in half before you let it rise in step 3. Yes, use a sharp knife. You can leave the remaining dough covered on the counter. Baking directions below! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

      Preheat to 475 degrees F. Bake, covered for 15 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don’t slice into the bread right out of the oven, the bread continues to cook as it cools. Enjoy!

  60. This bread was great but did not have any sourdough flavor. How can I get more of the sourdough flavor. The crumb was very good too. what the max time the dough should be in the fridge before continuing with the rest of the recipe

    1. Hey Harriet, for more sourdough flavor, swap the yogurt for an equal amount of sourdough starter. This will give you the best sourdough flavor.

      The dough can sit in the fridge for 3 days. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

    1. Hi Susan,
      Sure that would work! I would go ahead and add at the end of mixing. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. Hi! I made this for the first time this weekend and it was so easy and so good! I’ve only experienced making bread (focaccia) one time before that. My only problem was that it seemed to cook much quicker (glad I read some comments before hand) but even having said that, the top wasn’t crunchy/crusty. Is it supposed to be? And if so, what did I do wrong?

    1. Hi there! Can you give me a little more info on how you baked the bread? Did you leave the top off for any amount of cooking? To get the bread crustier, just leave the top off of the pot while cooking. Does this make sense? Please let me know if you have any other questions. I am so glad love this recipe! Thank you!! xTieghan

  62. 5 stars
    I tried this over the Memorial Day weekend, and could not have been more pleased with how it turned out! It was my first time ever making bread, and I wanted an easy recipe that I might be able to succeed with. I also wanted to use my Dutch oven. This recipe was perfect. I used regular, plain whole fat yogurt, and the bread tastes wonderful! It looks like something that came out of an artisan bakery. Next time I might be more careful in shaping the ball as I put it into the Dutch oven, because one side looks a bit deconstructed. But I think that gives it character. 👍😀

    1. Haha I love that you are looking on the bright side!! Thank you so much for trying this, Joanie! I am really glad you enjoyed it! xTieghan

  63. I’ve always wanted to try and make my own bread and yours looked so incredibly good that I gave it a go. It turned out perfectly!! The crust was devine and the inside dense and full of flavour. Thank you for making it so simple!

  64. 5 stars
    This recipe turned out great the bread was crispy outside and soft inside. I’ve made it twice turned out great both times.

  65. 5 stars
    This has been my go to bread for quite some time now, and it’s beyond delicious! However, I do have one question. We have just moved up to an elevation of around 6800 ft!! All my neighbors have woes about baking up here. Do you have any recommendations for high altitude baking by chance? Especially, for this bread? Baking at high altitudes is a whole new beast for me, and I’m scared. Haha.

    1. Hi Cede! I am so glad you have been loving this recipe! You should be fine to make this normally, as I am at around 9000 ft. Please let me know how it goes and if you have any other questions on other recipes too! You got this!! xTieghan

  66. Hi…I made this last week. My kids weren’t a fan of the “sour” taste. Probably didn’t help that it wasn’t completely cooked in the middle…my bad. Any way I could make it with plain whole yogurt instead of greek?? I want to try it again!

  67. Any thoughts on why the dough did not rise? My daughter made it according to your directions. The bread looks delicious. My daughter lives in CO- elevation a possibility? Thank you. Susan

    1. Hi Susan,
      Elevation shouldn’t be an issue. I am wondering what kind of yeast she used? Please let me know how I can help! xTieghan

  68. 5 stars
    This bread is in process to pair with the Chicken Pizza for tonight to soak up the yummy sauce. Second rise out of the fridge is amazing…smells sour-doughy and bready and delish. I have both a 4 quart and 6 quart dutch oven. It proofed well and excieted for the last proofing in the dutch oven. Wondering if the 6 quart is better and/or work just as well? Thanks!

    1. Hi Teresa,
      I would use the 6 quart dutch oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  69. In the midst of making this right now (my dough is rising BEAUTIFULLY in my fridge as I wait anxiously for morning), and I just had a question about pre-heating. Many no-knead/dutch oven bread recipes call for placing your dutch oven in the oven as it gets up to 475 to make sure the pot is piping hot for your bread. Have you tried this with pre-heating the dutch oven? Does it make any difference? Thanks so much!

    1. Hi Emily,
      You can absolutely do this! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  70. This is amazing. I have run out of dry yeast in my area and can only find fresh yeast. Do you know how much yeast I should use??? Thank you!

    1. Hi Samantha,
      So sorry I have not tested this recipe with fresh yeast. According to google: 1 teaspoon instant yeast (3 grams) = 1/2 block (0.6 ounce size) fresh yeast. I hope this helps! xTieghan

    1. Hi Mayra,
      So sorry you had issues with this recipe. It would help me to know if you adjusted the recipe at all, what kind of yeast you used, and did you bake this in a dutch oven. Please let me know how I can help! xTieghan

  71. Can’t wait to try this !
    Did you pre-heat your Dutch oven first ? Or was it okay without pre-heating?

    1. Hi Becca,
      I did not, but you totally good! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Thank you Blanca! In the US we use cups and that is how I make my recipes.. Sorry about that! xTieghan

  72. 5 stars
    This bread is amazing. I look at it and can’t believe I made it. Thank you for this simple and delicious recipe.

  73. Will be trying this recipe tomorrow, after punching down and placing in the fridge overnight. The next day, should it be brought to room temperature before step 3?

    1. Hi April,
      Yes that is a good idea. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  74. Would it be possible to substitute the instant yeast for activated yeast? If so how much should I use?

    1. Hi Joann! Just allow the dry yeast to sit in the warm water with the honey for 10 minutes until it gets foamy and proofs. That will work great! Let me know if you have other questions. Hope you love the recipe! Thank you! xTieghan

  75. 5 stars
    Just made this bread! Could not have been easier! Didn’t do the overnight. No patience! But will try it next time to compare the taste! Thank you for another delicious recipe! Will definitely make this again! Next up to try, chai frosted cinnamon bun bread!

    1. YES!! So glad this one turned out so well for you, Susan! Oh and I hope you love the cinnamon bun bread! xTieghan

    1. Hi Stephanie,
      I would use sour cream in place of the greek yogurt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  76. Absolutely fabulous recipe! Thank you. My family said it was the best bread they’ve ever had. 😉

    I strained 6% plain yogurt In a coffee filter for 15 minutes and it worked beautifully.

    If I want to make it to freeze is it better to freeze the dough, or the baked bread? If the dough, should I freeze it before or after the 2 hours rising on the counter? Thanks!

    1. Hi Elaine,
      So glad you enjoyed the recipe! For freezing I would recommend slicing the bread and freezing in an air tight container. Please let me know if you have any other questions! xTieghan

  77. Is it possible to leave this bread in the fridge for too long?? I didn’t plan correctly and I can’t Continue making until
    TonightI put it in the fridge at 6:45pm last night, is 24 hours in the fridge too much?

    1. Hi Lauren,
      You should be okay, I would continue with the bread. I hope you love the recipe, please let me know if you have any others questions! xTieghan

  78. Can I use GF measure for measure flour or regular GF all purpose flour for this? I tried to read through the comments but there are sooooo many!
    I love your recipes! I’ve made several of the cookies!

    1. Hi Cathy! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! xTieghan

  79. 5 stars
    Hi,
    I am SO excited about this recipe!!!! Since it is quarantine here, everyone seems to be making bread so it took me a week to track down the yeast (10 grocery stores out, so I had to order online)! This recipe sounds perfect because I did not want to go through the trouble of making a starter for sourdough but love the taste of it!

    Anyways, my enameled dutch oven is safe to 375* with the lid on and 500* without the lid on in the oven. I am new to dutch ovens and do not know the risk of going over the temperature of my particular dutch oven (will it crack the enamel? I have also read it’s a limit to the lid due to the plastic handle? I am not sure). Since the recipe requires it be covered for the beginning of the baking time, and 475* from the recipe is over my temperature limit with the lid on, should I just bake it uncovered the whole time? Or put something like foil over it instead to try and cover it? OR do I risk it (does not seem smart since it is 100* over the lid on limit)?? I do not want to mess up the bread recipe, but more importantly, I do not want to crack my dutch oven!!!! Please let me know what you would do!!!! I am so excited about this.

    (PS I love your recipes and have tried so many of them during all of this quarantine craziness! Thanks for giving me activities!)

    1. Hi Caroline,
      I would recommend using the dutch oven and just cover in foil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  80. I am mid-way through making this (with a combo of flours based on what I had in – it is IMPOSSIBLE to buy flour at the moment) and wondered – for the prove after being overnight in the fridge, does it still need to be covered with clingfilm? And does it need to be scored before it goes in the oven?

    I’ve left mine a little longer to prove than the recipe says after being in the fridge because it’s rising slower with being so cold.

    1. Hi Anna,
      I would cover with a dish towel and it does not need to be scored. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  81. 5 stars
    Hello
    We really loved this recipe. How could I get it to sour more? Don’t get me wrong. It was delicious. My husband was asking if I could make it more sour.

    Thank you
    Geni

    1. Hi Geni,
      Thanks so much for trying the recipe! Try using a sour beer next time. Please let me know if you have any other questions! xTieghan

  82. 5 stars
    This is a great recipe! I had tried other no knead breads b this one gave a really great result. I did substitute the tablespoon honey for garlic bacuse I was making it for dinner. Tasted wonderful! I also substituted 1/2 a cut of regular flour for Bobs Red Mill gluten flour. I’ve done this with most of not all bread recipes just to give it an extra boost. This is going into my recipe box for sure!

  83. 5 stars
    This was fantastic! So easy to make and the bread is absolutely delicious. Thanks for another great recipe!!

  84. 5 stars
    Made it last weekend, absolutely delicious, crusty on the outside and fluffy in the inside, just divine and very easy to do! Thank you for sharing.
    Be well and stay safe 🙂

    1. Perfect!! I am really glad this turned out so well for you! Thank you for trying this. I hope you are staying healthy and well!! xTieghan

  85. 4 stars
    Good morning! I have made this bread twice now, first as a gift I did not try, second for myself. I feel like I followed the recipe appropriately. The bread was just shy of being completely done on the inside when I made it for myself (just a touch doughy in the center) but the outside was a beautiful crust. Would it be best to cook it another 5-10 mins longer WITH the dutch oven covered to cook the inside longer? Thank you!

    1. Hi Megan,
      Thanks so much for trying the recipe! You could totally add a little extra time, all ovens are different so this would definitely make sense. Please let me know if you have any other questions! xTieghan

  86. Hi! Made this bread today and it is fab! Have you ever tried it with whole wheat or grains? Thanks!

  87. 5 stars
    The bread was delicious! I will be making it often. I had a problem with the parchment paper. I have 2 packages and they both said 425 degrees maximum but I used it anyway. It didn’t flame up but smelled like it was burnong. I searched online for parchment that would withstand the 475 degrees and found none any suggestions? Thanks so much.

  88. Hi Tieghan!
    I have this dough sitting under a wet towel on the counter as we speak! I’m excited to pop it in the refrigerator over night and then bake it tomorrow! My question is, if I don’t have any parchment paper, is that ok? Should I grease the Dutch oven or use oil spray? Thanks in advance!

    1. Hi Lindsay! If you do not have parchment paper, I would recommend flouring the dough extra before baking so it does not stick! xTieghan

  89. Mmmm the smell of baking bread in the morning! I put a square piece of parchment paper on the counter and put the dough straight on it from the bowl, then picked it up by the corners to put in the dutch oven. Of course then I was so anxious to get it going that I neglected to read the part about another rise…oops! But it looks good so far! And now I have an excuse to try again! 😉

    1. Hi Carrie! It is not. If you have active dry yeast, just allow the dry yeast to sit in the warm water with the honey for 10 minutes until it gets foamy and proofs. That will work great! Let me know if you have other questions. Hope you love the recipe! Thank you! xTieghan

    1. Hi Liz! I have not tried this recipe with GF flour, so I do not feel comfortable recommending it! Please let me know if you do try! xTieghan

  90. Absolutely LOVE this recipe. ThIs bread is so delicious! (Thank you for all your delicious recipes). Is it possible to swap it to gluten free? Any suggestions of how to do this or just swap 1:1 the flours? Thanks!!

    1. Hi Leslie! I have not tried it, but I have heard cup4cup works really well for swapping. I hope you love this recipe. Please let me know if you have any other questions! xTieghan

  91. This may be a bit random, but could this recipe also be used for pizza? I desperately want your book which contains the super simple dough, but it’s currently sold out in Germany and not available in the kindle version. So, I’m thinking this may be the next best option? Sure hope so!

  92. I don’t have a 4 quart Dutch oven! Can you divide this in 1/2 then bake in smaller Dutch oven? Same cooking time?

    1. Hi Marge,
      That would work, or you can use a cast iron skillet and cover with foil in place of the large dutch oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  93. 4 stars
    The bread was delicious and wonderfully crusty, my only problem was that the parchment paper stick to the bottom like glue. I had to cut it off, any suggestions? Followed the recipe exactly as written so not sure what happened. Thank you!

    1. Hi Anjana,
      Thanks so much for trying the recipe, I am sorry to hear about the parchment paper. Next time try leaving that out and just make sure to oil the bottom of your pan! Please let me know if you have any other questions! Tieghan

  94. Quick question!
    In this quarantine; flour is scarce and I need to ration my supply. Do you think it’s possible to half this recipe?

    1. Hi Liz,
      I haven’t tested cutting this recipe in half, but you should be totally fine doing so. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  95. Hi! I don’t have instant yeast, but I have active yeast. Any tweaks I need to make or should I be ok to follow the recipe as is? Thanks!

    1. Hi Cristi! Just allow the dry yeast to sit in the warm water with the honey for 10 minutes until it gets foamy and proofs. That will work great! Let me know if you have other questions. Hope you love the recipe! Thank you! xTieghan

  96. I would love to make this bread as it has been one thing I’d love to learn is to bake sourdough bread. My question is that I have learnt to make my own sourdough starter and have some. So can I use it instead of the yeast in the recipe? If yes how many grams should I use?
    Thank you x

    1. Hi Nargess,
      I personally haven’t tried this recipe with sourdough starter but think you would have great success. I would recommend using 1/3 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  97. I’m about to make this and realize my Dutch oven is too small. I’m going to make two smaller loaves, do I need to adjust the time for baking?

    1. Hi Marisol,
      I would recommend cutting the baking time in half, but definitely keep an eye on them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  98. Thank you so much – came out perfectly!!! As its lockdown Ive proceeded to just about finish the entire loaf by myself!!

  99. Dude this is NOT sourdough bread. You do not make sourdough with 2 teaspoons of instant yeast. You need a sourdough starter.

    1. Hey Wes! To each their own.. if you do not like this recipe simply do not try it! I hope you have a great week! xTieghan

  100. Been baking dutch oven no knead bread and it seems like most recipes call for dutch oven to be preheated with the oven (for at least 30mins) Is that not necessary with this recipe? Can’t wait to try making this version. Thank you!

    1. Hi Cindy,
      You do not have to do that for this recipe, but can if you would like to! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  101. Made this recipe this weekend and it was absolute perfection. Honestly think you could fool anyone into thinking it’s real sourdough!

  102. Hi Tieghan,
    I’m so excited to try this recipe! I was searching through comments to find an answer before asking but I didn’t see one. Can I use a different flour? Bread Flour specifically. King Arther Special Patent Flour. Or does it knead (see what I did there 😉 ) to be all purpose flour? Thanks so much!!

    -Sarah

    1. Hi Henna,
      Yes you can use a cast iron skillet and cover with foil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  103. My dough is rising. IN these Trying times, shortages of so many things…I went to get Greek plain yogurt quickly at the store this morning…none of any Greek yogurt Brands! I wound up getting honey flavored. Not wanting it overly sweet, baking this to go with my homemade pot of split pea and ham soup simmering on the stove. All of the other recipes for no knead artisan breads require heating the vessel when preheating the oven. Yours doesn’t say to do that. Will it cook too fast if I preheat my pot too? I’m using an oval lidded 6 qt cast iron pot.

    1. Hi Jeanne,
      For this specific recipe you do not need to preheat your baking pot. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

    1. Hi Gwenyth,
      Can you tell me what kind of yeast you used? If you used active yeast and did not proof it, your dough will not rise. Please let me know how I can help! xTieghan

    1. Hi Jennifer,
      You will need to activate the yeast by dissolving in warm water before continuing with the recipe. I hope you love the bread! Please let me know if you have any other questions! xTieghan

  104. I made this bread a few days ago and it was delicious! I’m just curious, because I currently have so much whole wheat flour, how could I substitute some or all of the flour for whole wheat? Thank you!

    1. Hi Jayme! I think using half white whole wheat and half all-purpose flour would work amazing! Using all whole wheat might give you a dense bread. Please let me know if you have any other questions. I hope you love the bread! xTieghan

    1. Hi Alyssa,
      Yes I would recommend a cast iron skillet and cover with foil. I hope you love the recipe! xTieghan

  105. 5 stars
    The bread was so yummy and is going to pair perfect with the red wine ragu recipe of yours. Only question the parchment paper stuck to the bread any recommendations? Usually I just oil the pot before baking

    1. Hi Alexia,
      I am so glad you enjoyed the recipe! Sorry about the parchment paper, next time I would just use some oil on the bottom. Hope this helps! xTieghan

  106. 5 stars
    This bread is so good and easy to make. I’m almost out of instant yeast, but I have traditional yeast. Can I use that instead and what do I have to do differently if so?

    1. Hi Danielle,
      Yes you can use that, you will need to be sure to activate the yeast first in water. Please let me know if you have any other questions! xTieghan

  107. This looks amazing! My dutch oven has a plastic knob that is only OK up to 375… would the recipe work without the lid at the start, or alternatively if we took the knob off and there was a small hole in the lid?

  108. Do you have to use a standing mixer or can you do it by hand? I am in the middle of moving and our standing mixer is packed away…

    Absolutely love love your recipes!

    1. Hi!! Yes, active works great, just proof it first before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! Do you have a heavy pot with a lid that can go in the oven? You need something with a lid for this. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  109. 4 stars
    Good Morning,
    I baked the cheater’s sourdough bread and must say it was delicious! But, I must also add, it is quite heavy (literally), and the crumb is nothing like a real sourdough. I know this is a “cheater’s” loaf, but thought I would mention this. It is quite enjoyable toasted and served with homemade tomato soup!

  110. I made this bread today since we are quarantined and baking relaxes me. It was so delicious and easy! It will become a staple in our house moving forward. Thanks so much! Laura in California

  111. 5 stars
    Thank you for replying, I went ahead that day before looking for your respond and baked my bread. I was so happy, my bread turned delicious and so pretty. Thank you, I ordered a kitchenaid mini mixer and will be making more bread, I also started sewing bread bags and embroidering “Pan” on front of the bags (pan is bread in Spanish) I’m exited, I can bake and make presents for the holiday (bread in cotton bags, just like the old days).

    1. Aw that is so amazing and sounds so cute! I am so glad this turned out so well for you Rosa! Thank you! xTieghan

  112. 5 stars
    My husband made this bread last night, we put it in the refrigerator for the night. When we took it out, we ‘floured’ the loaf, and put it into a parchment paper lined Dutch oven. My question is how long should we allow it to rise before we bake it? We did about 3 hours, and the loaf was delicious, but it didn’t rise as much while baking as I expected it to. P.S. do not hesitate to make this bread – it is scrumptious!

    1. HI! 3 hours is plenty of time! I would say 1-3 hours max rise time. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  113. Hi! Super excited to make this while we’re all stuck indoors during this quarantine. Would I be able to use coconut flour for this?

    1. Hi Kristy! I have not tried coconut flour with this recipe, so I would not feel comfortable recommending it! Please let me know if you try it or have any other questions! xTieghan

    2. Hi!! I recommend a GF flour blend instead for best results as I have not had success using only coconut flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  114. 5 stars
    I am a total bread making novice and got a wild hair and decided to try this out. I already have a sourdough starter going, but it won’t be ready for another week and I stumbled upon this recipe. IT. IS. SO. GOOD. Seriously, you can’t even tell that it’s not “real” sourdough; it’s dense, slightly tangy, crusty on the outside, and soft and chewy on the inside. I am fully blown away, and immediately saved the recipe as a keeper. I’ll still try my hand at some sourdough from scratch when my starter is ready, but it’s real nice to have this in my back pocket. For what it’s worth, I did let the dough rest in the fridge overnight, and I think that made a big difference. Cheers!

  115. 5 stars
    Just made this recipe today and WOW – so so so good. We are bread eaters and have a fairly high opinion of what makes a really good bread good and I was completely shocked at just HOW GOOD this came out!
    It was also incredibly easy. First time ever making a yeast-based bread and I had no trouble. I do not have a stand mixer and used my hands and a wooden spoon. Cannot recommend this enough! Bake it and bring it to friends – they won’t believe you made it! It’s THAT good.

  116. 5 stars
    Per usual, your recipe did not disappoint! This bread loaf was super easy to make and very delicious. I really appreciate knowing that any recipe I make from your website will turn out great!

    1. HI! Yes, bread flour will worl well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  117. This bread is so simple and DELICIOUS! I made this last night along with one of your pasta recipes and my boyfriend and I couldn’t stop eating! My favorite part was the crunch to the crust. He said no more store bought bread- requesting homemade here on out lol. Yum yum yum. Thank you!

  118. Hi there. My oven is old and I’m thinking I shouldn’t have it at 475. If i have it at 400 will it ruin the baking? Shall I bake it longer?
    Thanks.

    1. Hi Julia! Bake at 400 and add 15-20 minutes to the cooking time. I think that will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  119. 3 stars
    Very good bread! Nice texture and flavor, just not sour. Left dough sit overnight in the fridge just like the recipe called for to develop more sour flavor. Maybe i need to let it sit longer?

    1. Hi there! You can try leaving the dough for 2-3 minutes in the fridge. This will help it to develop more flavor. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  120. I have never baked, I’m exited to try this recipe because its easy, I have a question, I purchased Active dry yeast original, not instant yeast, would that make a difference? Thank you so much.

    1. Hi Rose, you will need to active the yeast since it is not instant yeast. To activate your yeast, mix the packet of yeast with a 1/4 cup warm water and 2 teaspoons honey or granulated sugar. Let this mix sit for 10 minutes, until foamy on top. Then use this as directed within the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  121. 5 stars
    Love this bread! It was super easy to make and came out awesome. One question is, for the 2nd rise after storing it overnight in the fridge, you don’t say whether the dough should be left at room temp or in the fridge? Also, my loaf didn’t have as thick of a crust as what the recipe photo shows… what is the reason for that? Otherwise, it was great and it was hard not to eat the whole loaf right away! Thank you!

    1. Hi Michele!! I like to leave the dough at room temp for the second rise.

      It is hard to know the reason since there are a lot of variables. Did you change anything about the recipe? Any details you can give will be helpful in problem solving. Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan

  122. When you say “form the dough into a ball,” are you supposed to just loosely pat it into a ball or roll it?

    1. HI! You should just loosely pat the dough into a ball. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  123. 5 stars
    Made this for the second time today and can’t wait to cut into it! 1.5 more hours of cooling… and I’m counting! Both times I cooked this the bottom of the bread is a bit more done than I would like… pretty dark brown/nearing black. I cooked for 20 min lid on and 17 lid off at 475. Would you recommend adjusting the cooking time or the oven temp in the future to help with the bottom crust?

    1. Hi! When you take the lid off, try reducing the oven temp to 350 degrees. I think that will really help! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Lauren! It can be uncovered for that step! I hope you love this recipe! Let me know if you have any other questions! xTieghan

  124. 5 stars
    Made this Friday and can I say it’s wonderful. I’m I bread lover especially sour dough. This is a dream come true, so easy and delicious. I love your posts, blog and the time you take to make recipes doable.

  125. If this cheaters sourdough bread dough sits in fridge over night, does it need to come to room temperature and be allowed to rise again before baking? Thank you!

    1. Hi there! Yes, I would recommend letting the dough come to room temp before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  126. I have very little experience making bread. This was so easy and my kitchen smelled amazing. My only advice is to start early. Once you smell it it will be very hard to wait until it has cooled.

  127. 5 stars
    I am a terrible baker and I have made at least 5 loaves of this bread and they have all turned out great!! I folded in roasted garlic to one loaf and it was delicious as well. I used 5% and 2% milk fat Greek yogurt and both turned out wonderfully.
    Thank you so much for a simple recipe that even a non-baker can make!!

  128. I’m very interested in making this recipe, but I’m lactose intolerant and would like to know if I could use the non dairy yogurt that’s made with almond milk, it has culture in it also!

    1. Hi Harris! Yes, any non-dairy yogurt should work well with this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  129. 5 stars
    I used to love baking bread when I lived in Michigan, and when I moved to Colorado it got so frustrating and I had to re-learn everything (I even took a very long baking break!). This recipe is so tasty and an easy shortcut to a sourdough without needing to spend weeks developing a starter and works at high altitude without a hitch. My only issue is that mine was a touch under-baked, so I need to experiment to see if my oven is actually as hot as it says it is, or if I just needed to leave it in for a little more time. It was beautiful in French onion soup and I’m excited to make it again!

    1. Hi Emily!! I am glad this started you making bread again! It is so nice to have homemade bread in the house haha! Thank you so much for trying this! xTieghan

  130. 5 stars
    I just made this today and it was so fantastic! I am very new to bread baking, so I was shocked how easy it was to follow! Thank you so much for the great sourdough recipe.

    1. Hi Louise, I am sure that will work well, though your bread will be a little more dense. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Sharon! I bet this bread would be great as rolls. Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  131. 5 stars
    Thanks so much – I love this recipe! I’ve made it several times and my kids keep asking for more! It’s especially good for avocado toast! Do you think I could use this recipe in mini loaf pans instead of a dutch oven? I am trying to make mini French Toasts for a brunch and am looking for an easy recipe to use in those pans. Thank you again!

    1. Hey Shelley! I bet baking in mini loaf pan will work great and be so cute! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  132. 5 stars
    Made two loaves for Christmas-super delicious. The texture was of a slightly denser bread, and paired perfectly with a bolognese sauce. Everyone at the table thoroughly enjoyed the bread!

  133. 5 stars
    I never made bread until amazon suggested your cookbooks and I’ve enjoyed every recipe I’ve tried, and love having homemade bread around the house.

    1. I am so glad you have been enjoying all of the recipes Emily! Thank you so much for trying them!! xTieghan

    1. HI! Yes, you should preheat the Dutch oven before adding the bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

  134. Hi
    I can never get the dough to double in size!
    Questions:
    – is your mixer bowl metal or plastic?
    – how warm is it in your house! ?

    1. HI!! IS your yeast fresh? That is super important when working with bread dough.

      My bowl is metal and my house is about 70 degrees. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  135. Wow, this bread looks like a DREAM. Sourdough bread is my everything and it’s the best bread variety there is! Is there any way to replace the yogurt with anything else that’s dairy free?

    1. Hi! You can use coconut yogurt. That will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  136. This is amazing. I am not skilled with yeast so was apprehensive. Also, not crazy about sour dough, but this was not sour and delicious. The crust is just like your picture. Mine turned out perfect and so easy. Will be doing this again soon. I bought a cast iron pot just to try this. Also, pot came out clean because of the parchment paper, so very easy clean up, just the mixing bowl. Thank you, this is the best bread I have ever made — have had several failures in the past.

  137. 5 stars
    P.S. I forgot to mention that I used 2 cups of whole wheat flour (freshly ground!) and 3 cups of unbleached white flour. It still rose up beautifully, and the wheat makes it a bit more healthful. I can’t say enough good things about this recipe!

  138. 5 stars
    I wish I had bumped into this recipe when it came out in 2017! It’s just about the VERY best bread I’ve ever tasted… seriously. After the first rise and punching it down, I put the blob in a gallon zip-loc bag and left it in the fridge for very close to two days, then took it out this morning to rise. I baked it in a cast iron dutch oven, and after baking used all my willpower to let it completely cool. I just now sliced off some. It’s heavenly! It has a great sourdough taste and the texture is gorgeous. I’m going back to making all my bread after this. I have another great no-knead recipe that has caramelized garlic and feta kneaded in, which is my other favorite. These no-knead breads are such a snap to make, there’s just no excuse for buying bread. Thanks also for the suggestion of lining the dutch oven with parchment, a great idea. I used Fage 2% Greek yogurt, because that’s what I already had in the fridge. Thanks again for this truly outstanding recipe!

    1. Well I am so glad you found it now!! Thank you for trying this Ingrid! I am so glad it turned out so well for you! xTieghan

  139. 5 stars
    Made this over the Thanksgiving weekend and will be making this again this week as we are crazy for this delicious bread. Toasted up with some butter and a soft-cooked egg and there is no breakfast better. Thank you for this!

    1. Hi Sheryl, I would recommend using room temp yogurt, yes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  140. If we can’t leave the dough in the fridge over night is there a shorter amount of time to chill in the fridge prior to cooking? I just want to make sure this turns out even if it can’t be in the fridge that long. (Mostly because I just want to taste the bread ASAP!)

    1. Hey Sam, I would recommend allowing the dough to rise for 2-3 hours on the counter instead of the fridge, then baking as directed. That will still give you a delicious bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. Hi Darlene, I think that should work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  141. Great post, Tieghan. Memories of home, the smell of baking bread, the easy recipe and the link to where to buy your favorite Dutch Oven. And, as always, beautiful photography. My one question is, do you have to make adjustments to your bread recipes for altitude? I’d love to see your notes on that aspect of your baked recipes. Cheers!

    1. Hey Steph! I actually do not like to adjust for the altitude. I don’t have issues baking bread ever, so I make it for sea level. With other baking recipes, I have found when I make adjustments my recipes turn out dry and over cooked. Instead I just always make sure to under bake most of my baked goods. This way they never come out dry! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  142. 5 stars
    Awesome and easy recipe! I am adoring the looks of my first baked sourdough waiting for the resting time to pass! I have always been reluctant to bake bread, but since your recipes are always trustworthy to follow, I felt inspired and went for it! I went for the overnight in the fridge suggestion and used organic flour! Thank you Thiegan for making it so simple! You are an awesome cook and very talented recipe maker!

  143. Well, I decided to try this for a little something extra on Thanksgiving. It did not work. I followed the recipe to the letter and bought all fresh ingredients. It didn’t rise at all. I have baked a lot of bread, but don’t as much as I used to.

  144. Hi! Lovely bread! I am planning to give it a try but I am finding difficult to find What is the equivalent size of the pot in cm. The link for the pot you used is not available for Europe, so I cannot see the dimensions. Could you please help me? Thanks!

    1. Hey Martha! You’ll need an 8 quart pot for this bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  145. 5 stars
    Great recipe. I’ve made no knead bread in a cast iron pot in the past, but the addition of yogurt is brilliant. Will be making it with whole wheat flour ad maple syrup instead of honey the next time! Thanks Tiegan

    1. Hey Jess! You can use active yeast, just mix the yeast with the warm water and honey. Let sit 10 minutes, then continue on with the recipe as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  146. Your recipes all look so delicious! How are you not 300 lbs??? Winter and fresh baked bread….oh, my! I’m in trouble! Can’t wait to try! Homemade is always best!

    1. Homemade is always best!! I am so glad you are loving my recipes, Dina! Thank you so much! And as I always say, everything in moderation!! xTieghan

    1. Hi Jill! Bread flour will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  147. Couldn’t wait, so I made it without the refrigerated time. Just pulled it out of the oven and it smells great! Not sure I can wait the full 2 hours to cool.
    How would you suggest storing the leftover bread (yes, serving with Chili tonight). Not Sunday but who cares.

    1. Hi Kathleen! Just storing in something air tight should be great! I usually refrigerate, or slice and freeze my bread! xTieghan

    1. Hi Christina! You should cover the dutch oven while rising. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Laura! Yes, that will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Renee, step 1 tells you how to mix without a mixer, but I have copy pasted for you below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      Alternately, you can mix the dough with a wooden spoon until it comes together. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles size.

  148. 5 stars
    This is great, I’ve made and like this recipe. Question: have you used/experimented with the new sourdough yeast? Wonder, how it would work in this recipe. Leaving town for a bit, but hopefully I’ll remember to try it out when I get back.

    1. HI Joyce! I have not used that yeast before, but it sounds interesting!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Jo! You can simply just replace the flour with an equal amount of whole wheat flour. That will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Mary, I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

    1. Hi Allison, do not cover the bread for the second time in the oven, you should leave the top off. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  149. 5 stars
    Hi again Tieghan, I’ve managed to convert your lovely recipe for my needs and I’m delighted with my very first loaf. My only problem was that it’s so big I couldn’t put the lid on my Dutch oven so the crust was slightly too brown. The texture is excellent though – these are the quantities I used……….350mls warm water, 2 teaspoons instant yeast. 1 tablespoon honey, 650 grams all purpose flour, 1 tablespoon salt, 245 grams plain Greek yogurt, but I’m actually going to halve these quantities for my next loaf and then I’ll be able to bake it comfortably in my Duch oven with the lid firmly in place. Many thanks for a great recipe.

    1. Hi Sylvia! I actually do not have that information. I think it would be best for you to convert it, as I would just use google to do so. I hope this helps. xTieghan

  150. In (2) it says if you have time punch the down? What is that? and is (2) instaed of (1) or do you do both leave on counter for 2 hrs and then put it in the fridge over night?

    1. Hi Cathy, you should punch the dough down, cover and chill in the fridge overnight. Then bring the dough to room temperature the following morning and rise in size, about 1-2 hour, then bake! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  151. Is it possible to do this with actual sourdough starter? We make our sourdough breakfast rolls already with milk but I love the idea of using yoghurt instead. We just don’t use fast acting yeast because I seem to react to it.

    1. Hi there! I am not sure, but I would think it would work well. I would use 1/4 cup starter in place of the yeast and see how that goes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  152. 4 stars
    Made this today! Amazing!
    I lifted the lid too early so my bread came out pale. I used the kitchen towel method to create steam and moved it from the Dutch oven to sheet pan to bake a little longer and it came out perfect

  153. Hey Tieghan! Thank you for this awesome & easy recipe. I made this bread yesterday and it turned out subtly sweet like an easter bread or variety challah, but no sourdough kick. I used Fage full fat greek yogurt. Do you have any suggestions? Can I try it without the honey or will that change the recipe?

    Thanks!
    Kris

    1. Hey Kris! Hmm, I am not sure why it was sweet. Was your yogurt sweetened by chance? I don’t recommend omitting the honey as it is needed to help activate the yeast. Please let me know if you have any other questions. Hope this helps you! Thank you! xTieghan

    1. HI! I recommend cutting the dough in half as it will rise a lot while baking and it may fill up the 4quart pot too much. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  154. 5 stars
    Sooooooo good! I don’t currently have a dutch oven, but used my cast iron skillet instead, threw in a glass of water when I first put it in for the crustiness, and ooooooo it was perfect!

  155. Does it have a true tang or extra sourness I want from my bread? Thank you! I have a sourdough starter and love the boules I make but they are not really sour. I am looking for a ‘cheating’ recipe that will really give that San Francisco sourdough taste…puckering my lips, 😀 (Ok, not that bad, haha!)

    1. HI! It has a nice tang, but not as much as a true san fran sourdough! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  156. Hi Tieghan! I’m thinking of adding some olives/herbs to this recipe! Any suggestions re: timing for incorporating the mix-ins?

    1. HI! I would add the mix ins in step one with the flour so that they are throughly mixed with the dough! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  157. Mine is doing final proofing and rise in the dutch oven as I type after overnight in the fridge… It rolled out easy and was NOT sticky. I used Fage greek yogurt and it was sooo thick I had to clean the 1 cup with my finger and plop it in when I mixed it. Will see how it turns out 🙂

  158. OMG – I can’t wait to try. I just backed a loaf no knead bread that actually had me proof it in the microwave for a couple of seconds and then a very quick rise on the counter. Then a bake in the dutch over. Do you see any reason why this process would not work with this recipe?

    1. HI! I am sure that process will work just great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  159. Hi!
    I cant wait to try this recipe. I was wondering if it work if the Dutch oven is preheated. I have had great success with this technique and like the crust it forms on the bottom.
    thanks so much for your feedback;)

    1. HI! Yes, you can heat the dutch oven. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. Hi Paul! Yes, a cup of flour is 120 grams. I hope you love this bread and please let me know if you have any other questions!

  160. 5 stars
    Hi Tieghan! Love your style, blog and as Colorado native and snowboarder, also follow your brother – he’s the best!
    I had a question about how long you can leave the dough in the refrigerator before you bake it – I made this tonight (Sunday) and I’m planning on serving this on Thanksgiving – can I wait to bake the dough until Tuesday (leaving it in the refrigerator for 48 hours) or would it be better to bake after 24 and eat it a few days later? I want it to be as fresh as possible. Let me know what you recommend, thanks!

    1. Hey Lindsey!! You can leave the dough in the fridge for up to 4 days, so baking Tuesday (today! sorry hope I am not too late) works just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  161. 5 stars
    I just made this and WOW!!! Easy and SO DELICIOUS!!!
    I have LOVED everything I have made from your cookbook!!!

  162. This looks amazing. And I love sourdough bread. I would love to make it for my friends when I’m in Breckinridge … at 9500ft. What kind of changes would you suggest for high altitude?

    1. Hi Andrea! I think this recipe should work great for you, because I am close to that altitude as well! Just make sure it watch it a bit more while baking! Thank you!

  163. HI, I’m a little confused with the label ‘sourdough’ when you are using dried yeast in the recipe? Are the ingredients just tasting like sourdough? I’ve made traditional sourdough using sourdough starter (natural yeast). Youre recipe sounds delicious and will definitely try it now that my children can now tolerate the dry bakers yeast ?

    1. Hi Inger! Yes, this recipe just taste like sourdough, but is not made in the traditional way. It’s kind of like a shortcut method! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  164. It’s nearly impossible to find experienced people for this topic, but you seem
    like you know what you’re talking about! Thanks

  165. Do you mind if I quote a couple of your articles as long as I provide credit and
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  166. Hi Tiegen
    Llove so many of your recipes!! I will try and make this one, I usually make your seeded whole grain in a dutch oven and its to die for! In this recipe, do you think it would be okay to use whole wheat flour instead of all purpose flour or would it change the recipe drastically?

    Thanks so much!
    P.s making your cinammon knots for a party this weekend, I’ll let you know how they turn out

    1. HI! You can bake this on a baking sheet, but note that the crust may not be are crust as mine. I am sure the bread will still taste great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  167. Hi! I just made your bread and the flavor is AMAZE!!!! However, when I got to the middle of the loaf it wasn’t cooked all the way in the very very center. I followed your instructions, but any idea what I may have done incorrectly??? Don’t worry, it won’t keep me from eating the outside of the loaf 🙂 Thanks for your help!

    1. Hi!! OK, so sounds like you just need a longer, slower cooking time. Try cooking the bread at at 475 for 20 minutes, then reducing the temp. to 350 and bake another 30 minutes. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂

  168. of course like your website but you need to take a look at the spelling on quite a few of
    your posts. A number of them are rife with spelling problems and I in finding it very troublesome to tell
    the truth however I’ll surely come back again.

    1. Sure! That should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  169. I tried this but the read didn’t cook all the way thru. It was extremely doughy. But the bottom of the bread was almost burst. Followed your cooking times. any thoughts?

    1. HI! Sounds like your oven might run a little hot. Try reducing the oven temp to 375 after 10 minutes of baking at . That should cook the bread all the way through. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  170. 5 stars
    I have made this bread a few times and when it comes out of the oven, it’s very hard and crispy outside. But then as the bread cools it get soft outside. And my bread doesn’t;t look nearly as crispy as yours. Do you add water to the oven? What am I doing wrong? The flavor is delicious and I love making it but I want it to look like your picture. ?

    1. The parchment paper really helps when transfer the dough in and out of the dutch oven. It also helps with sticking too, so if you can I do recommend using the parchment. That said if you don’t have it, just be sure to flour the bread well before baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  171. Delicious easy bread, and the overnight maturing gives a lovely tang. One tip for bakers in cooler climates (I live in the UK) is to let the bread warm properly before baking. Two hours is fine, and doesn’t detract from the end product. Yum!

  172. Haven’t yet made this, but could I use a genuine sourdough starter instead of yogurt? I despise yogurt in any form. And would it be an amount equal to 8oz? The starter dates back to 1856. Thx

    1. I have not tried the recipe this way, but I do think that would work. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  173. I made this, followed the recipe and the parchment paper stuck to the bottom of the bread. Was I suppose to add flour? Maybe you should have mentioned to sprinkle flour on the parchment paper to prevent sticking. I’m not an experienced baker so I didn’t know.

    1. HI! I am so sorry for the trouble. I do not sprinkle flour on the paper before baking, but I also have not had issues with sticking. Was you dough very sticky or was it dry to touch? Again, so sorry for the trouble. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Sure! I would do half rye or wholemeal and half white flour. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  174. I can’t wait to try it but just have one question. At Step 4, does the dutch oven/cast iron pot need to be preheated as well? Or can I just put the cold pot + dough into the 475 degrees F. oven ?

    1. You do not need to preheat the dutch oven, everything goes in cold. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  175. 5 stars
    Wanted more of the “sour” flavor so added 2 teaspoons of lemon juice to yogurt and let sit overnight. Had more sourdough flavoring.

    1. I am in the process of baking the bread now. I’m wondering if, as opposed to when baking no knead bread, you meant us to not preheat the dutch oven.
      Thanks, Guy

    1. Hi Kathy! Are you talking about the water or the yogurt? For water the 1.5 cups of water is equivalent to 354.882 mL. The 1 cup of yogurt is 245 grams or 8.64 ounces. I hope this helps and let me know if you have any other questions! Thanks!

  176. 1 star
    I followed the directions, but about 8 minutes before the bread was to come out of the oven it smelled like it was burning and sure enough it was very dark brown so I took it out of the oven and it’s burned on the bottom. My oven temp was 475, which I thought was too hot. What happened?

    1. HI, it is possible that your oven runs hot, which could be why the bread overcooked on the bottom. Try reducing your oven to 425-450 degrees and start checking the bread 10 minutes before it’s supposed to be done. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  177. 5 stars
    Greetings fro New Zealand. Just made this today. Really tasty. I think I could have cooked it a bit longer. Thank you for sharing the recipe. I will certainly make it again.

  178. 5 stars
    Way do you have to refrigerate the dough? All of the no knead breads that I have made just sit covered for 12 to 18 hours on the counter. I let mine rise sitting in the oven. It has a constant even temperature. In the process of making your bread now.

    1. Refrigerating the dough helps develop a sour flavor. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  179. 5 stars
    This is a great recipe! The flavor was delicious, but very mild. I even left the dough to rise overnight. Any suggestions on how to increase the “sourdough” flavor? Thanks!

    1. HI! To increase the sour flavor, let the dough sit for up to 4 nights in the fridge. This should deepen the flavors. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  180. 5 stars
    I knew it was going to be a large loaf with the amount of flour. Followed recipe to a “T”. What a beautiful loaf – it browns so nice. Wonderful crust and crumb. Spectacular taste. Thanks for the recipe, it will be ” a go to” for success and a crowd pleaser.

  181. 2 stars
    I made this loaf of bread this weekend, and it LOOKED amazing (as beautiful as the ones in the picture), however it tasted nothing like sour dough. It tasted like white bread with yogurt. It has inspired me to create a proper sour dough starter though, so thank you!
    Also, this recipe needed more salt.

    1. Hi Dave! I am so sorry this did not turn out as you expected. I hope you enjoy some other recipes on my blog and the sourdough starter. Thanks!

  182. I want to make this today, will it still be yummy even if I skip the overnight portion?
    And my Dutch oven is enameled cast iron. I am guessing this won’t make a difference in the cooking, just checking.
    Thanks!

    1. Yes, it should be fine. Not as much flavor but still delicious. Your Dutch oven will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. It freezes great and the bread is best up to 2 days after baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    2. YOu can make the broth in the crockpot and then pour it over the raw beef as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  183. 5 stars
    I bake many kinds of bread and while they’re all tasty, its not often that my loaf turns out exactly as pictured in a recipe. The texture and moisture levels were lovely. The flavor was very pleasant although it is a very mild sour tang, not too extreme. What I really like about this loaf is that it works well fresh and simply dipped in olive oil, but also saves well to make tender sandwiches.

  184. 5 stars
    I just made homemade Greek yogurt… totally making this with it, yum!

    I followed a recipe similar to this (minus yogurt) but this sounds so much better!

  185. 5 stars
    This is an excellent recipe! I’ve made it several times with 3 cups of AP flour and 3 cups of whole wheat flour and it’s awesome! Thanks!!

  186. I have my own sourdough starter and make bread routinely but this recipe looks amazing. . . can it be adapted to use actual starter?

  187. 5 stars
    I just made this as the first recipe in my new Dutch oven and WOW it is amazing. I never have to buy a loaf of expensive organic sourdough again!!! Thank you !!!!!

  188. 5 stars
    This recipe is just plain incredible, thank you so much for sharing! I have made this bread already at least 5 times. One thing I’d like to ask you about is the crust: my crust is not as ‘crusty’ as the one you have on the photo. I follow the recipe as is, except I use bread flour, would that make a difference in the crust? Having said all that, I don’t really care about the crust not being ‘crusty’ as the bread tastes absolutely divine. Thanks again!

    1. HI! So I dont think the bread flour would make a difference. It’s hard to say why it’s not as crusty without being in your kitchen with you. Maybe try leaving the lid of the bread a little longer? Please let me know if you have other questions. Thanks! ?

  189. 5 stars
    HI Tieghan!! Thank you for such an AMAZING recipe!! I have tried and tried to bake bread here in Colorado and it has nearly always fallen flat and dense. We made this last weekend and it turned out absolutely perfect!! It was so delicious. I would like to try and let it sit overnight tonight and bake tomorrow to see if I can increase the sour taste. Do I let it rise first, then refrigerate? Once I take it out of the fridge do I let it come to room temperature before baking? Any tips or tricks would be so appreciated! BTW, I am LOVING your cookbook. It is amazing! Thank you from a fellow Coloradan.

    1. Hi! I’d let it rise first, then place in the fridge. Let sit on the counter while the oven pre-heats. Please let me know if you have any other questions. Hope you love this recipe! 🙂

      And thank you! You are SO SWEET!

  190. Hi there!
    Quick question about step three, because this would be my first attempt at baking my own bread (!!!)- when you place the dough in the dutch oven to let it rise, should the lid be on/off/or use a wet towel like you mentioned in the first step?
    Thank you! Can’t wait to try this out.

    1. Hi! I just keep the lid on! Please let me know if you have any other questions. I hope you love this recipe. Thank you!

  191. 5 stars
    I made this last night and I was blown away by he ease of the recipe and the results of the bread!! The only thing it requires is a little patience while the yeast does its thing. I let it rise overnight. It was a perfect loaf! You’ve gotta try this!

  192. Love this Tieghan! This was first time baking bread, and I was so scared! But this turned out SO well and made me feel like a pro. Thank you 🙂

  193. 5 stars
    Halo
    I love this bread and so fo all my friends?Never tasted so good bread ever!
    I buy a big box of yoghurt, so i wonder: is it possible to make a doble doght and freze half of it?
    When in the prosess, if possible?
    Karen from Norway

    1. Hi! Yes, making a double dough will be great. Just thaw the dough overnight in the fridge. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂

  194. 5 stars
    Tried it yesterday and it worked out marvelous! Great bread! Great recipe! This will be my go-to-bread-recipe.
    Thank you so much for this great idea!
    Will try this next time with 2 parts wheat / 1 part rye flour.

  195. 5 stars
    Great recipe. Made with skyr yogurt instead of Greek and it worked great. I would love to try with some Rye or other whole grain flour – any suggestions on ratio?

    1. I would use half rye or whole grain and half all-purpose. I think that would be great!! Please let me know if you have any other questions. Glad you loved this recipe! 🙂

  196. Hello! I live in Santa Fe and tried this bread, and it was perfect for except for being a tad too dense. I’m at high altitude, but so are you.. so what might I have done wrong and how should I adjust?

    1. Hi! I would try baking this for 10-15 minutes less. Sometimes it can cook up faster due to different oven temps. Also, make sure not to slice into the bread too soon. Let me know if you have other questions. Thank you! 🙂

  197. This turned out amazing. Super simple to do! I know everyone’s oven is different, mine, I can’t turn past 420 or it’ll set the smoke detectors off lol!!! So 420 it was. Perfect bread, and did not burn for me. And I waited that 2 hours for full cook & cool down time.
    …it was very hard to wait….lol, me & the kids loved, will make again!!!
    Thank you for another great recipe.

  198. Hi quick question regarding step 3, when you say “place in a parchment lined 4 quart or larger dutch oven” does this mean putting it in a designated pan and letting sit or is this a special oven it needs to be in to rise for one hour?

    1. Hi Sally! A dutch oven is just another name for a cast iron pot. So put the parchment in the oven safe pot you are going to bake the bread in. Let me know if you have questions and I hope you love recipe! 🙂

  199. Made the bread today after initial 25minutes removed the lid and set timer for 20 minutes. Continued preparing dinner smelling the bread. Glad I checked it at 17 minutes crust was very dark. My oven is usually right on as far as temperature. Can’t wait to have a piece!

  200. Hi Tieghan

    I made this the other day and cooked it as you said, but the bottom became burnt before the time was up and as a result, the dough turned out cakey. Do you have any suggestions or do you think it was just my ovens fault?

    Thanks!!
    Lindsey

    1. Hey Lindsey! All ovens run hot or cold (mine runs 100 degrees too hot), so it could be your oven. I would just bake the bread 10-15 minutes less. That should be great! Let me know if you have other questions. Thank you!

    1. Hi Kim! Just allow the dry yeast to sit in the warm water with the honey for 10 minutes until it gets foamy and proofs. That will work great! Let me know if you have other questions. Hope you love the recipe! Thank you!

  201. I’m baking this tonight, my husband was disappointed that we wouldn’t be eating the bread with my homemade lasagne tonight! Thanks for the easy recipe, I plan on buying yiur cookbook.

  202. This looks amazing! Can’t wait to try it. Do I need to make adjustments for altitude? Home is Pasadena at sea level, but winter cabin is June Lake at about 7500ft. And not gonna lie, in Pasadena where it’s still in the 90s, I’m gonna try to the crock pot! I’ll let you know how it turns out!

    1. Hi Andrea! No adjustments needed, I am at 9,000 feet and this works great! Let me know if you have other questions. Hope you love the recipe! Thank you!

  203. Hey there! Can bread flour be used instead, and if not, why not? Just trying to understand the intricacies of bread which is fairly new to me! 🙂

    1. Hi Wendy! I am sure that will be fine, but your crust may be not as hard/crusty. Let me know if you have questions. Enjoy!

  204. T-
    This … was … so … easy! Mine wasn’t as pretty as yours (it was a smooth brown across the top … didn’t have the interesting ‘wrinkle’ of yours.) BUT … great flavor, texture, smell (that’s half the reason to bake bread anyway), and, did I mention, SOOOOO EASY! Thanks for this one.

    1. Hi Sophie! I am sure that would be great! I would recommend starting out with half wholemeal flour and half white to see how that it goes. Let me know if you have questions. Hope you love the bread!

  205. Found this recipe on Buzzfeed and it was awesome! I’m sure it will be a staple for my large family. So of course I had to check out the blog. How do I subscribe for email updates? I can’t find a link.

    1. Hi Tara! I am so glad you found this recipe, and yes it will be great for a large crowd! To subscribe, just go to halfbakedharvest.com and scroll down. It is on the left side under my bio! I hope this helps! Let me know if you have any other questions or still have trouble finding it!

  206. Hi Tieghan, this looks amazzzinnnnng!!! Do you think I could bake this in a loaf pan, assuming I still have it inside something with a lid?

    1. Hi Sara! I am not sure how that would turn out, but I think if you split it into 2 loaf pans that might work out ok. I dont think the crust will be the same, but I am sure it will still be delicious. Let me know if you have questions. Hope you love the bread and let me know how it turns out!

      1. I have my own sourdough starter and make routinely but this recipe looks amazing. . . can it be adapted to use actual starter?

        1. HI! I am not sure. I would try using about 1/4 cup of your starter in the dough and see how that taste. I think it should be delicious! Please let me know if you have other questions. Hope you love this recipe! Happy Holidays!! 🙂

  207. If it’s made with instant yeast, surely it isn’t an actual sourdough, right? Please correct me if I’m wrong, but my understanding was that sourdough is distinct because of the starter used – a variety of wild yeasts in the form of a ‘mother dough’.

    1. Hey Amy!! She does specify in the title and first sentence that this is a ‘Cheater’s’ version of sourdough. Yes, you are right that this does not contain a liquid levain starter/mother. However, it does still contains lactobacilli (found in the yogurt) which ferments the dough like a traditional recipe. (Also, dry yeast and instant yeast are totally interchangeable, only difference is dry yeast needs to be dissolved in water first)

    2. Hey Amy!! I never claimed this was a real sourdough, that is why it is called “cheaters” sourdough. A true sourdough is made with a starter and takes a week or longer to make. Let me know if you have questions.

  208. Has anyone done this with sour cream instead? Kind of want to try that….I often sub Greek yogurt for sour cream and vice versa….

    1. Hi Sarah! I have not and I don’t use sour cream, so I can’t really say how that would turn out. Let me know how it goes!

  209. This looks too good to be true! I gotta try this. I too love to bake in my Dutch ovens and am known by my family as a passionate baker. My adults kids request their favorite artisan bread I make year-round. This recipe looks like a serious contender for replacing that fav. I will let you know my results this coming Oct/Nov.

  210. This recipe sounds like a dream! As an alternate how would I adapt this recipe to the sourdough starter I have in the fridge??

    1. Thank you! I would omit the yogurt and use about 1/4 cup of the starter, but I can’t say for sure how that would turn out as I have never tested the recipe that way. Please let me know if you have any other questions. Enjoy the bread!

    1. Use and oven safe pot or pan and bake for the same time. Just know you may not get the crust extra crusty without the dutch oven. Please let me know if you have any questions. enjoy the bread!

  211. Hi! I didn’t read all the comments so I’m sorry if this was already asked, but can I use white whole wheat flour? Or just regular all purpose?

    Can’t wait it to try this!!

    1. i Morgan! I think using half white whole wheat and half all-purpose flour would work amazing! Using all whole wheat might give you a dense bread. Please let me know if you have any other questions. I hope you love the bread!

  212. I made this yesterday and it is delicious! It’s just hands-off enough that I was able to make it while working from home. Let me tell you – the smell of this while baking had me so impatient. My experience differed just a tiny bit in that my cook time was quite a bit shorter. I baked it, covered in my 4.5 QT dutch oven for 20 minutes, uncovered it, and only had to bake it again for about 15 more minutes (as opposed to 25-30). It’s possible that my oven runs a bit warmer, or because I am in Maine at a low altitude, but it was fully cooked through!

  213. This bakery taste of it is very special very tasty. I often do it on weekends for my husband and children. Thank you!

    1. I would not let it sit on the counter overnight because of the yogurt. I do think it would spoil. Please let me know if you have any questions. Hope you love the bread!

  214. Oh wow! Can’t wait to try this bread! I too love bread and can’t imagine living without it even for a day lol! 🙂

  215. Can’t wait to try your version. One question… while letting it rise, do you cover the ball of dough with a damp towel, dry towel, nothing at all? Thanks.

  216. That’s brilliant, Tieghan! I’ll make it this weekend for sure. Baking for me, too, is one of the ways I deal with anxiety. I’m sorry to hear you are dealing with it at the moment. I’ve had panic attacks since I was a kid (though I did not know to call them that then) and a few longer periods of ‘generalized anxiety disorder’. The most recent were some really bad months after my book came out at the end of 2015. I went to see a psychiatrist and he thought medication was the only way. It is something that I’d rather avoid but I was desperate so I tried. Unfortunately, it had the opposite effect, greatly increasing the anxiety I was experiencing (some people apparently react that way). I stopped taking medication and started meditating daily instead (up till than I’ve been an ‘occasional meditator’). Slowly, I started to fell better and now feel like my brain is truly being reprogrammed. It’s not that I do not feel any anxiety anymore but I feel much better equipped to deal with it. I don’t know how you feel about meditation, but I hope that sharing my story might help you. With love, Vera

    1. Oh no! I am so sorry to hear that you went through that Vera. Anxiety is super hard to deal with and I am really glad that you find ease through baking like I do! Thank you so much for sharing that with me, because it does help a lot?

  217. I love sour dough bread and when you said chili that’s all it wrote.
    I put my home made grape jam on my bread to go with my chili. This heavenly.
    My children eat it for breakfast.

  218. Hey Tieghan,
    This bread looks lovely! I made a bread recipe from jo cooks that’s similar to this, but I like your idea of the yogurt and it looks really wonderful. This bread with apple butter and salted roasted dates sounds like such a good fall snack! 🙂 I’m sorry you’ve been anxious lately (I feel the same). Thankfully there’s bread and I’m looking forward to the apple butter recipe. 😉

  219. Adding greek yogurt is a such a genuis addition – I bet it gives the perfect amount of tangyness.

  220. Dutch oven, no knead bread is my favorite this time of year!!! LOVE it! I have always wondered if there was an easy way to do a sourdough version!! I am unreasonably psyched to give this a go!!!!

    1. It does not matter, but I do use whole milk greek yogurt. I think you should use greek yogurt for best results. Hope you love the bread! Thank you!

  221. That is THE MOST BEAUTIFUL loaf of bread I have ever seen!! I am totally a bread novice, but I simply cannot wait to make this! I am thinking it would make wonderful Christmas gifts for friends!

  222. same question as Jeannette. with step two, does this require a rise before putting into the fridge overnight. And if so, does it need to be punch downed and again before placing in fridge?

    1. Hi! You want to transfer the dough to the fridge after it has risen at room temp for two hours. Punch the dough down and then transfer to the fridge. Let me know if you have other questions. Hope you love the bread!

  223. This sounds delicious! I would like to make it dairy free, though. Any suggestions on substituting out the greek yogurt?

    1. Could you use a dairy free yogurt like coconut yogurt? I think that would work well! Let me know if you have other questions. enjoy! 🙂

  224. This is such a great idea. I have a Dutch oven, so I might need to try this. My mom sometimes makes homemade bread too, but I can’t say I’ve ever attempted it. This recipe looks approachable haha. And it’s SNOWING here right now.. yup, you read that right. It’ll melt, but I am seriously feeling ripped off this September. I don’t even live near mountains!

  225. Does it matter if the Greek yogurt is nonfat or full fat? This recipe looks incredible, definitely want to try it!
    -Claire
    tallgirlbigworld.com

  226. I have a question about step two of the instructions. Do I transfer the dough to the fridge after letting it sit on the counter two hours and doubling in size, or do I put it in the fridge as soon as it’s mixed and let it do its entire first rise there?

    1. Hi! You want to transfer the dough to the fridge after it has risen at room temp for two hours. Let me know if you have other questions. Hope you love the bread!

      1. I started this yesterday but my dough didn’t rise at all it was fresh yeast what did o do wrong? Should I still give it a go it’s been in the fridge overnight?

        1. Hi Cindy, I think your bread is probably fine and I would follow through with baking it. It should be just fine. Please let me know if you have any other questions. I hope you love this recipe. Thank you!

  227. Wow this bread is perfection, that crust!! <3 I love, love the smell of bread baking and I find it so comforting… It just smells like home and since I moved so often in my life, I always felt home whenever I would switch on the oven and bake bread… I will definitely try out this recipe, thank you! 🙂

  228. I don’t normally comment on recipes I haven’t made but… WOW. I love the no knead recipe that’s been going around the internet, but sourdough has always seemed like too much work. I AM SO EXCITED, and I love recipes where I already have all the ingredients. 🙂

  229. Oh I need to make this real bad. I love making bread in my dutch oven. Never tried a sourdough recipe tho. As a side note I received your cookbook over the weekend! All I can say is ITS GORGEOUS!!! The pictures, the stories, I love everything about it. You did such a fine job Tieghan!

  230. I’ve been making no-knead bread for years but I love the concept of adding the Greek yogurt to the dough. I can’t wait to try it. My mom made bread all the time — no recipe just by feel. I got my love of bread baking from her. xoxo

  231. Thanks for this recipe Tieghan. I have been wanting to make sourdough bread, but not sure about the starter. I am going to give this a try this week.

  232. I can not wait to try this! Sourdough has been on my food “bucket” list for some time. Just the whole Starter process has both scared and put me off. I will try this recipe this weekend. Can not wait for the apple butter recipe. My mom use to make it but I do not have that recipe.

  233. I love bread, bread is my nemesis. My husband is a great baker, I don’t do so bad on soda breads myself. We tend to bake our bread year round and it’s so much better. This one went straight into my to bake list, love easy breads like this, I have a thing with touching dough…
    https://bloglairdutemps.blogspot.pt/

    1. Homemade bread is the best & I am sure your husband makes great bread! I hope you love this sourdough Ruth! Let me know ? Thanks!!

      1. This looks amazing and will be making tomorrow! I would love to give this as gifts ? any suggestion on wrapping presentation ideas to look pretty and keep it fresh?

        1. How fun!! I would wrap in plastic first and then a decorative wrap to make it look cute! wrapping in plastic first will keep it fresh. Let me know if you have questions. Hope the bread is a hit!