World's Best Bread
Same-day no-knead Dutch oven bread in 6 hours. Fresh bread by dinner.
Introduction
I'm Chris. I got into baking during covid and worked through hundreds of complicated breads: levains, long autolyses, the lot. What I learned is that you can get a loaf almost as good with a fraction of the effort. This is that loaf, and it's the one I bake now.
Four ingredients and five minutes of stirring. The long rest builds the flavor, and the hot pot gives you the crust.
Baked it? Email me a photo at chris [at] lol.dk and your loaf goes on this page.
Ingredients
| Volume | Weight | |
|---|---|---|
| This blend creates a heartier loaf with nutty wheat flavor while maintaining a good rise. | 10 dl | 600g |
| Table salt dissolves quickly and distributes evenly throughout the dough. | 2 tsp | 12g |
| Instant yeast can be mixed directly with dry ingredients for convenience. | 4½ tsp | 14g |
| Water at 40°C Warm water gets the yeast going faster to make up for the short rest. | 5 dl | 500ml/g |
Other Supplies
- Dutch oven
- Large mixing bowl
- Bowl lid, kitchen towel or plastic wrap
- Parchment paper
- High heat-resistant oven mitts
- Wire rack
- Kitchen scaleOptional, but you will get a more consistent loaf if you weigh your ingredients.
- Spatula or wooden spoon
Instructions & Timeline
Mixing (15 minutes)
- Mix the dry ingredients: In a large bowl, mix together the all-purpose flour, the whole wheat flour, the table salt and the instant yeast until well combined.
- Add water: Add all of the water and stir with a wooden spoon or spatula until a shaggy dough forms. The dough will look rough and sticky. That's right.
- Cover: Cover the bowl with a lid, plastic wrap or a damp kitchen towel.
- Bulk rise: Leave the bowl on the counter, at room temperature, for bulk fermentation. Keep the bowl at room temperature. The short schedule needs the warmth.
Folding (10 minutes)
- Fold the dough: When the surface of the dough is dotted with bubbles, it's ready. Generously flour your work surface, then turn the dough out onto it. With floured hands, fold the dough over itself once or twice to form a round loaf.
- Transfer to a bowl: Place a piece of parchment paper in a bowl and dust it generously with flour. Place your shaped dough onto the parchment paper, seam side down.
- Cover: Cover the bowl with a lid, plastic wrap or a damp kitchen towel.
- Second rise: Leave the bowl on the counter, at room temperature, for the second rise. Keep it at room temperature so it rises.
- Preheating: Place your Dutch oven (with lid) in the oven and preheat to 230°C. Your oven may say it's ready in 15 minutes. The cast iron isn't. Give it the full hour.
Prepare for baking (5 minutes)
- Transfer dough: Carefully remove the Dutch oven from the oven. Using the parchment paper as a sling, transfer the dough to the Dutch oven. Scoring: Score the top with a sharp knife or a lame. One slash is enough. It decides where the loaf opens instead of leaving that to chance.
- Cover and bake: Place the lid on the Dutch oven and return it to the hot oven.
Remove lid (1 minute)
- Remove lid: Carefully remove the lid from the Dutch oven to allow the crust to brown.
Cooling (At least 1 hour)
- Remove and transfer: Carefully remove the bread from the Dutch oven and transfer to a wire rack.
Enjoy your bread
- Done: Your 50/50 all purpose & whole wheat flour loaf with instant yeast is ready after 6 hours. Slice it while the crust still crackles.
Nutrition Facts
Per serving (1 slice, approximately 1/12 of loaf):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 175 | |
| Total Fat | 0.9g | 1% |
| Sodium | 390mg | 17% |
| Total Carbohydrates | 37g | 13% |
| Dietary Fiber | 3g | 12% |
| Sugars | <1g | |
| Protein | 6g |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Why is my dough too wet/sticky?
This is a high-hydration dough, which means it should be sticky. Don't be tempted to add more flour during the initial mix. Use plenty of flour when handling the dough during shaping to prevent sticking.
Can I make this bread if I don't have a Dutch oven?
While a Dutch oven creates the best environment for steam and heat circulation, you can use any oven-safe pot with a lid. Alternatively, you can place a baking sheet in the oven while preheating, then place the dough on it and add a separate pan with water on a lower rack to create steam.
How do I store the bread?
For the best crust, store at room temperature in a paper bag or wrapped in a clean kitchen towel for 1-2 days. Never refrigerate artisan bread as it accelerates staling. For longer storage, slice and freeze in an airtight container for up to 3 months.
How can I tell when my bread is properly proofed?
Properly proofed dough will have increased in size by about 30-50% and will slowly spring back when gently poked with a finger, leaving a slight indentation. If it springs back immediately, it needs more time. If it doesn't spring back at all, it may be overproofed.
Why didn't my bread rise as much as expected?
This could be due to several factors: your yeast might be old or inactive, the room temperature was too cold for fermentation, or the dough was underproofed. Make sure your yeast is fresh and allow for longer proofing times in cooler environments.
Can I add mix-ins like herbs, cheese, or nuts to this bread?
Yes. Add them at the fold. Herbs and spices: 1 to 2 tablespoons. Cheese, nuts or dried fruit: half a cup to a cup. Wet things like olives push the hydration up, so hold back a little water.
Why did my bread crack in unexpected places?
Unintended cracks usually occur when the scoring isn't deep enough or when the dough was underproofed. Score about 1/4 to 1/2 inch deep with a sharp blade at a 45-degree angle to control where the bread expands during baking.
How can I get a crispier crust?
For an extra crispy crust, leave the bread in the oven with the door cracked open for an additional 5-10 minutes after the baking time. Also, ensure your oven is properly preheated and that you're creating enough steam during the initial baking phase.
My bread didn't get as dark as I wanted. What can I do?
For a darker crust, try increasing your oven temperature by 15°C for the first 15 minutes of baking, then reducing to the recommended temperature. You can also brush the dough with water before baking or leave it in the oven a few minutes longer. Adding 1 teaspoon of honey or sugar to the dough can also promote browning.
Can I make this recipe with a stand mixer?
You can, but there's no point. This dough only needs to be stirred until no dry flour is left, which takes a minute with a spoon. The long rise does the gluten work a mixer would do. If you use one anyway, run it on low just until the dough comes together and stop.
How can I get larger holes in my bread crumb?
For an open crumb with larger holes, use higher hydration (add 25-50g more water), handle the dough very gently during shaping to preserve air bubbles, ensure proper proofing, and create good steam in the oven. Longer fermentation times also help develop a more open crumb structure.
Will my 6 Hours bread taste as good as the longer versions?
No. Six hours isn't enough time for the flavor the long rises build. It's still a good loaf, and it's the one to make when you need bread today. When you have the time, use the 12 or 24 hour schedule.
Can I extend the 6 Hours process if I have more time?
Yes. After mixing, put the dough in the fridge for up to 12 hours instead of leaving it out. More flavor, still faster than the full 24. Let it sit at room temperature for 30 to 60 minutes before shaping.
Why does my wheat flour bread seem denser?
Whole wheat flour contains bran and germ, which can cut through gluten strands and absorb more water, potentially creating a denser loaf. This 50/50 blend balances the nutritional benefits and nutty flavor of whole wheat with the lighter texture of all-purpose flour. For an even lighter texture, you could reduce the whole wheat percentage to 25-30%, or let the dough rest for an extra 20-30 minutes after mixing to allow the bran to hydrate.
Can I use more whole wheat flour in this recipe?
Yes, but be aware that increasing whole wheat beyond 50% will make the bread progressively denser and may require recipe adjustments. If using 75-100% whole wheat, you'll likely need to add 25-50g more water and possibly extend fermentation time. The bread will have a nuttier, heavier flavor but won't rise as much. Many bakers find the 50/50 blend to be the sweet spot between nutrition, flavor, and texture.