35 responses

  1. Laurie from Burnaby
    January 6, 2012

    Really excellent. I love the addition of parchment paper. It looks great, and saves on chiselling it from the bottom of the pan. :)

  2. sara
    January 7, 2012

    Fantastic idea – this looks so delicious! I will definitely have to try it out…yum! :)

  3. stacey snacks
    January 7, 2012

    I am bread challenged. I am in my pajamas starting this now….it looks SO SIMPLE! I will keep you posted! Happy New Year Julie, thanks for all the great recipes and ideas.
    Best,
    Stacey

  4. Magda
    January 7, 2012

    We have a saying in Greece: “If it doesn’t happen to you, you can never learn from it”. Thanks for a great tip about the parchment because I will definitely be making this bread. I’m so glad this didn’t happen to my pot :) I hate cleaning Dutch ovens.

    Your bread looks lovely and I really like the flavors you added to it. A keeper!

  5. Sue. D
    January 7, 2012

    Looks like public service – selflessly perfected by you for the good of all mankind.

    Yum!

  6. Bonnie White
    January 7, 2012

    This is fantastic and worked with some old dates I had. Thanks for sharing. I feel like I get a good cooking lesson every time I visit this website.

  7. Erica B.
    January 7, 2012

    Oooh looks fantastic(much better than the hospital cafeteria sushi I’m enjoying again tonight) Hubby loves figs I’ll be making this when we get him settled at home for sure. Thanks Julie!

  8. Aimee @ Simple Bites
    January 8, 2012

    Genius, as usual, Julie. I’m craving some home baked goodness. Thanks for the inspiration!

  9. ml
    January 8, 2012

    The dough didn’t seem to rise or change at all overnight? And it looks more dry and lumpy than your picture? Any suggestions on what went wrong?

  10. JulieVR
    January 8, 2012

    Hmm… sounds as if your yeast is dead. Maybe try again with fresh yeast?

  11. ml
    January 8, 2012

    It was packaged yeast – freshly opened. I also used bread flour.

    yes, perhaps I need to try again. It’s an easy recipe but just a pretty long wait.

  12. Moira
    January 8, 2012

    I wonder if you’d be able to use a big stainless steel pot instead? I’m presuming the ceramic/enamel/etc is only to prevent the dough from sticking. But if you use parchment paper to prevent sticking…? Thoughts?

  13. ml
    January 8, 2012

    p.s. I haven’t given up on it. I kneaded it a little about an hour ago and it’s looking more moist. Perhaps the yeast is finally activating? I’m going to wait a few more hours.

  14. Meghan
    January 8, 2012

    I just put a batch in the bowl to rise overnight with the addition of a little rosemary as we are having it with dinner tomorrow night – can’t wait. I regularly make the plain version and haven’t had a fail yet, thanks Julie!

    Moira, sadly I don’t have a dutch oven (insert husband rolling his eyes here) but I have used both my stainless steel soup pot and my corning ware – both with lids – with great success.

  15. JulieVR
    January 8, 2012

    ML – it sounds as if you didn’t use enough water. Or did you add extra flour? You shouldn’t be able to actually knead the dough, even if you wanted to – it’s too wet and gloppy. It’s the combination of high moisture and time that allows the gluten to do its thing.

    Moira – yes, a pot should work fine! I’ve heard of people using their slow cooker inserts too – whatever works!

  16. ml
    January 8, 2012

    I added what the recipe asked for but the dough did look dry. It wasn’t gloppy at all. When I kneaded it a little it now looks more moist and more like dough. Do you think I should add water at this stage?

  17. lovetocook
    January 8, 2012

    We’ve been experimenting with variations on the No-Knead recipe usually simple additions but we did this rye bread recently which yields a finer texture and excellent flavour: Use 1 cup rye flour, 2 cups white, 4 Tbsp molasses, 2 Tbsp brown sugar, 1/4 tsp yeast, 1 tsp salt and 1 1/2 cups + 2 Tbsp water. We always use parchment – much easier to get the dough into that hot pot without burning fingers too.

  18. Carolyn
    January 8, 2012

    Hey Julie – Just sent you an email to your email id in the About Me section above.

    I really like the no-knead bread with beans (from your newest book). It stayed edible on my counter for > 5 day – love that!

  19. Ali
    January 8, 2012

    Just made this with dates instead of figs and whole weat, it was absolutely wonderfull!! I had the impression I was eating cake and not bread. Thanks for this super easy, time and money effective recipe :)

  20. ml
    January 8, 2012

    I made a new batch – this time with regular flour and NOT bread flour – and the dough looks like it should – gloppy. Will find out tomorrow how it tastes.

  21. JulieVR
    January 8, 2012

    I wondered if bread flour would have made that much of a difference – it’s just a little higher in gluten is all, so I’m not sure how it would make the mixture kneadable! Regardless, glad it’s looking better!

  22. Sarah Galvin (All Our Fingers in the Pie)
    January 8, 2012

    I have been making no knead with all sorts of flours – rye, red fife, stoneground white. And with blue cheese & walnut, pumpernickel, raisin & cinnamon, cheddar, candied peel & dried cranberry, etc. They always work! And I always use the parchment paper trick. I have a steam assist oven so don’t even have to use the pot with a lid. This is the best bread ever rediscovered.

  23. Brandon
    January 8, 2012

    AHHH! Anything that looks that delicious makes me want to grab the ingredients and start baking RIGHT NOW. Add “no knead” in the title, and my excitement only grows. Beautiful photos, thank you so much for sharing! I will have to make this sometime soon!

  24. stacey snacks
    January 9, 2012

    Just took my loaf out of the oven! I am no longer a bread virgin!
    This is a thing of beauty, smells and looks amazing!

  25. JulieVR
    January 9, 2012

    Yahoo!! Congratulations!!

  26. ml
    January 9, 2012

    Reporting back that the second loaf with regular flour fared better. It looked great – it was crusty and golden and had a good flavor when buttered – but the dough never rose enough to create the bubbles and airiness that it needed. (I followed the instructions to a T) The loaf is too dense and heavy. I consider myself a good cook/baker so after two tries, I think I’ll have to pass on this recipe.

  27. Merry120
    January 12, 2012

    i’m going to have to make this since I missed out on that loaf that fused to the pot. ;)

  28. web designing
    January 16, 2012

    really nice post thanks 4 sharing this post

  29. Ashley
    January 17, 2012

    Love the sound of this simple fruit & nut yeasted bread!

  30. ml
    January 20, 2012

    I’m reporting back that I found the culprit! My yeast had expired therefore my dough was not rising. It really bothered me so I went back and retraced my steps and figured it out. I made two new loaves with the new yeast – one with wheat flour, which just came out of the oven and tastes great!

  31. ml
    January 20, 2012

    p.s. with wheat flour I had to use an extra 1/4 cups of water.

  32. Ally
    September 24, 2013

    Will this still turn out if I only let it rise for 18 instead of the full 24?

    Love this recipe! Can’t wait to try it! Thanks!

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