Cast Iron Pot No Knead Bread
I’ve been looking for a cast iron pot bread recipe to fit my larger 5 qt pot. I couldn’t find any that were really easy so I decided to create my own. This Cast Iron Pot No Knead Bread recipe requires almost zero hands on time and delivers excellent results. The bread is fluffy with a thick crust that is perfect for dipping into olive oil or for sandwiches. My kids love it! I like to weigh the ingredients but you can also use measuring cups.
Special Equipment – Food Scale and Cast Iron Pot
The ingredients
Mix all the dry ingredients
Add the wet ingredients to the dry
Mix until it forms a cohesive ball
Cover bowl with wrap and a towel
Dough should look like this after 18 or so hours
Add cornmeal to pot
Roll dough into a ball
Add to pot
Let dough rise and then slit
Cover and place pot in the oven
Remove cover after 20 minutes
Remove pot from oven when bread is golden brown
Serve when cooled
Ingredients
Method
- Mix all the dry ingredients
- Add the wet ingredients to the dry
- Knead until dough forms
- Cover bowl with plastic wrap or foil and cover with towel
- Let rest at room temperature for 18 hours
- Preheat oven to 450 degrees
- Remove dough and form a ball
- Grease the pot with a bit of olive oil
- Add cornmeal or semolina to cast iron pot
- Add dough and cover pot and let rest for about an hour
- Slit dough
- Add to oven and lower temp to 400
- After 20 minutes remove cover and continue baking until golden brown
Notes
That looks great I will have to try it…
Thanks Goldie! So nice to hear from you! Best regards
1st one of these is going in the oven in a couple minutes! I like that you used weight v. volume for the measurements; I mostly don’t bother trying to baking with volume only recipes unless I’ve done them before, too much variability in flour etc.. Very easy so far, only thing is the ‘waiting game’, heh.
so how did it come out?? I always appreciate your constructive feeback
It came out very nice; had great crust, soft inside
That’s great! Working on my sourdough recipe now..
I made this trying the weight methods and my dough turned out too wet had to add additional flour .. maybe 2-3 cups .. I think it might be my scale but I’m not sure what happened.. all good now waiting on the 18 hour clock now .. thanks for the recipe ! I looks delicious!! Shawn~
Hi – thank you so much for the feedback! Will take another look at this recipe and adjust if needed.
What gloves are you wearing to safely move the hot cast iron pot in and out of the oven?
Did you grease the cast iron pot before putting your dough into it? Thanks!
I rub it down with a bit of oil and then sprinkle semolina or corn meal. I use grilling gloves or sometimes just a towel folded over multiple times. Let me know how it comes out!
I found that the ratio in water and flour was off. I had to add double the flour because it was too wet. I increased the oil and salt as well. At end it needed more cooking time. It taste great. Just needs. Adjusting.
4.5 cups flour to 1.5 cups water will work better. 😁
Hi Eddie! First of all thank you so much for reading my blog and for taking the time to comment. I am going to test the recipe again and update it. Really appreciate your feedback!
Hi Eddie – I updated the recipe with the correct measurements. The weight were correct. The conversion was off. Thanks for your feedback
I’m reading through to try out your recipe. I see #6 is to preheat the oven to 450 but then step 10 is to let the dough rest for an hr! So the oven is on for an hr not baking anything? and then when I put the dough in, I’m supposed to decrease the heat to 400? Can’t I just preheat to 400 after the 1 hr rest & then put the dough in? From other comments, it sounds like it turns out nice. Thanks
Yes you don’t have to preheat for an hour but you want that initial blast of heat the 450 degrees has. You can preheat to 450, the last 10 min you let it rise and lower the temp to 400 as soon as you put the bread in.
Instead of cornmeal can I use wax paper?
Hi – you can use parchment paper. Wax paper will melt