World's Best Bread

A simple, 24 Hours, no-knead dutch oven artisan bread. Resulting in incredible crust and flavor

Artisan bread with a beautiful crust

Introduction

Hi I'm Chris and I'm here to show you how four humble ingredients can create a loaf of bread that will outshine anything in the bakery window.

This rustic artisan bread requires minimal hands-on time but delivers bakery-quality results. The magic happens in the fermentation stage, developing complex flavors and perfect texture, while baking in a Dutch oven creates the ideal environment for a crackling crust. With just a few minutes of active prep time, you'll be rewarded with the most delicious bread you've ever tasted.

Baking Schedule

24 Hours 12 Hours 6 Hours

The full 24-hour schedule is designed for maximum flavor and texture. After the brief mix, the dough rests overnight in the refrigerator, slowing fermentation so every grain of flour develops depth and nuance.

This over-night cold proofing step builds a rich, complex taste and an open, airy crumb that faster methods simply can't match.

Ingredients

 Volume Weight
This blend creates a heartier loaf with nutty wheat flavor while maintaining a good rise.
 5 cups 600g
2 teaspoons 12g
Fresh yeast provides a subtle, distinctive flavor and needs to be crumbled into the water.
 ⅓ ounce 9g
Water at room temperature 2 cups 500ml/g

Other Supplies

Instructions & Timeline

Mixing (15 minutes)

  1. Prepare the yeast: In a small bowl, crumble the fresh yeast into 2 tablespoons of the water. Stir until dissolved.
  2. Mix the dry ingredients: In a large bowl, mix together the all-purpose flour, whole wheat flour, Kosher Salt, until well combined.
  3. Add water: Add the yeast mixture and remaining water and stir with a wooden spoon or spatula until a shaggy dough forms. The dough will look rough and sticky - this is exactly what you want.
  4. Cover: Cover the bowl with a lid, plastic wrap or a damp kitchen towel.
  5. Bulk raise: Place the bowl in the refrigerator for cold fermentation.
Wait 20 hours (bulk fermentation in refrigerator) Place in the refrigerator for a slow fermentation. The dough should have almost doubled in size and its surface should be dotted with bubbles.

Folding (10 minutes)

  1. 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.
  2. 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.
  3. Cover: Cover the bowl with a lid, plastic wrap or a damp kitchen towel.
  4. Secound raise: Leave the bowl on the counter, at room temperature, for secound raise.
    Make sure the bowl is left at room temperature to ensure a good rise.
  5. Preheating: Place your Dutch oven (with lid) in the oven and preheat to 450°F.
    While some modern ovens may preheat quickly, allowing an hour ensures the Dutch oven reaches and maintains the desired temperature in any oven.
Wait 1 hour for second rise & preheating The dough should almost double in size while the Dutch oven reaches proper temperature.

Prepare for baking (5 minutes)

  1. 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: For an artisan look, score the top with a sharp knife or bread lame in your preferred pattern. Scoring helps control expansion and creates an attractive finished loaf.
  2. Cover and bake: Place the lid on the Dutch oven and return it to the hot oven.
Wait 30 minutes of covered baking

Remove lid (1 minute)

  1. Remove lid: Carefully remove the lid from the Dutch oven to allow the crust to brown.
Wait 14-16 minutes of uncovered baking Bake until the crust is deep golden brown. The wheat flour in this loaf helps it brown a bit faster, so check early.

Cooling (At least 1 hour)

  1. Remove and transfer: Carefully remove the bread from the Dutch oven and transfer to a wire rack.
Wait At least 1 hour for cooling Allow to cool completely before slicing to let the crumb set.

Enjoy your bread

  1. Enjoy: Your 24 Hours Half All Purpose Half Wheat Flour bread made with Fresh Yeast is done and ready for you to enjoy!

Nutrition Facts

Per serving (1 slice, approximately 1/12 of loaf):

Nutrient Amount % Daily Value*
Calories 125
Total Fat 0.8g 1.5%
Sodium 180mg 8%
Total Carbohydrates 25g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 4.5g

*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 proper 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?

Absolutely! Add mix-ins during the final fold of the dough. For herbs and spices, use 1-2 tablespoons. For cheese, nuts, or dried fruits, add about 1/2 to 1 cup. Be aware that wet ingredients like olives may require reducing the water slightly.

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.

Why does my wheat flour bread seem denser?

Whole wheat flour absorbs more water than all-purpose flour and contains bran that can cut gluten strands. Our 50/50 mix balances good rise with hearty wheat flavor. For a lighter loaf, you can increase hydration slightly by adding 1-2 additional tablespoons of water.

Can I use more whole wheat flour in this recipe?

Yes, but be prepared to adjust the recipe. Increasing whole wheat beyond 50% will require more water (about 2-3 additional tablespoons per 50g of additional whole wheat), longer kneading time, and may result in a denser loaf. Consider adding 1 tablespoon of vital wheat gluten per cup of whole wheat flour to improve rise.

My bread didn't get as dark as I wanted. What can I do?

For a darker crust, try increasing your oven temperature by 25°F 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?

Yes, you can use a stand mixer with a dough hook instead of hand mixing. Mix on low speed until ingredients are combined, then increase to medium-low for 5-7 minutes until the dough is smooth and elastic. Be careful not to overmix, which can damage the gluten structure.

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.