Easy Crusty Bread Recipe Needed!
To me, bread is France, France is bread, and thinking about it can even make me feel a tad homesick actually. Getting nice freshly baked bread seems like such a fuss in North London, whereas going to the bakery for a baguette was just part of my daily routine when I lived in France.
I love everything about fresh bread: the smell, the crunchy crust, the soft, warm middle, and the endless possibilities of what to eat with it… A piece of square bread is good for the occasional toasted sandwich, but there is nothing like nice, crusty bread to mop up gravy, for butter and honey on toast or for a sandwich that feels like a treat. Oh gosh, I could live on baguette and smelly French cheese… Sorry, digression… Focus, Mel, focus!
I did attempt making bread once when I was a teenager, and after kneading for what felt like hours, the loaf did not rise, then did not cook properly and I ended up with a charred, inedible lump of dough. My bread-making enthusiasm went straight in the bin with that loaf!
Could I Make My Own Bread?
Since then, I had never even considered making my own bread again, until I stumbled upon a post on Janet’s blog, “Simply so Good”. The recipe only included 3 ingredients and tap water, a promise you would not have to knead and an unbelievably easy process. I was really sceptical… It really looked too easy to be true, but I decided to have a go.
What was the worst thing that could happen? We would not have yummy bread that night? Well, I had not had any since I had last gone to France so I thought having a go would not hurt, and it was so simple my four-year-old boy made the dough all by himself. I just had to supervise and give it a last stir.
It worked! The bread turned out just like it was supposed to! I have been making bread a couple of times a week ever since, after I adapted the recipe slightly to make it work for us. I have also been taking yummy loaves in pretty tea towels as presents when going to my friends’ houses for lunch.
How to Make Easy Crusty Bread
Right, time to move on to serious business: how to make this delicious yet easy crusty bread. Here is what you will need:
2 cups (300g) plain flour,
1 cup (150g) self-raising flour
½ tsp (1g) yeast (“easy bake” or “fast action”)
1 ½ tsp (10g) salt 1 ½ cups (350 ml) water
First, get your ingredients together, and mix all the dry stuff in a large bowl with a spatula (I normally use a 2L bowl).
Add the water, and mix for a couple of minutes with your spatula.
I know, it looks like a little mount of gooey matter, and that is just the way it is supposed to look.
Cover your bowl with cling film and leave to rise in a warm (not hot) place for 12 to 24 hours. I normally get the dough ready around 9 p.m. and cook the bread either at 12 p.m. for lunch the next day or around 6 p.m. for dinner.
When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit). Using your spatula, drop the sticky dough on a heavily floured work surface (when I have people coming over and want to keep my kitchen clean, I use baking paper which I can throw away with the leftover flour). Shape the dough in a sort of ball and roll it in the flour so it gets covered all around.
Place your cooking dish (I use my cast iron Le Creuset casserole dish with the lid on or a loaf tin with foil on top) in the oven to warm for 30 minutes. After 30 minutes, make sure the dough is nicely covered in flour all around and plop it in your chosen cooking dish (no grease needed, just put some flour in the bottom of your dish if you are worried the bread might stick). Cook for 30 minutes with the lid (or foil) on, and a further 15 minutes uncovered, and ta-da! You have delicious home-made bread…
Now good luck to resist the temptation to eat it as it is on your cooling rack…
Alternatives: I really like a seeded loaf, and would normally add anything I have in the cupboard without measuring, from poppy seeds to sesame seeds, sunflower seeds to pumpkin seeds. Today I put two teaspoons each of poppy seeds and sesame seeds in my bread mix. I sometimes add a couple of tablespoons of pumpkin seeds and sunflower seeds. I also think half a cup of walnuts makes bread that goes amazingly well with goat’s cheese. You can add anything you fancy to flavour your bread, from seeds to nuts to raisins to cheese to herbs. Just mix it with the flour, salt and yeast before adding the water.
Easy Crusty Bread in a Loaf Tin
If you use a loaf tin rather than a cast iron casserole dish, you will only need plain flour and your bread will raise beautifully.
For an even simpler version in a Pyrex bowl, check my Easiest Bread Ever Recipe. If you are into seeded loaves, this one will be perfect for you! Trying to cut down on white flour? Check my healthy loaf recipe.
Easy Crusty Bread
Ingredients
- 2 cups plain flour (300g)
- 1 cup self-raising flour (150g)
- ½ tsp yeast (“easy bake” / “fast action”) (1g)
- 1 ½ tsp salt (10g)
- 1 ½ cups water (355 ml)
Instructions
- Mix all the dry ingredients in a 2L bowl, then add the water, and mix for a couple of minutes with your spatula.
- Cover your bowl with cling film and leave to rise in a warm place for 12 to 24 hours.
- When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit). Using your spatula, drop the sticky dough on a heavily floured work surface. Shape the dough in a ball and roll it in the flour so it gets covered all around.
- Place your cooking dish in the oven to warm for 30 minutes.
- After 30 minutes, make sure the dough is nicely covered in flour all around and transfer it to your cooking dish (no grease needed, just put some flour in the bottom of your dish if you are worried the bread might stick).
- Cook for 30 minutes with the lid (or foil) on, and a further 15 minutes uncovered, then transfer onto a cooling rack.
Recipe Notes
Tip: You can add nuts, raisins, cheese or seeds (e.g. poppy, sesame, sunflower, pumpkin) to your dry mix before adding the water.
Are you considering giving this easy crusty bread recipe a go? If you do, tag me on social media so I can see your yummy bread!
Hi Mel, such a great easy recipe. Your photos are simply stunning. I have decided to follow your lovely blog too.
Hi Julie,
Thanks a lot for your compliment about the photos. Starting this blog has been a great incentive to try and take better pictures. I am looking forward to reading your blog regularly.
Mel
This bread looks amazing, and so simple! Gorgeous photos too #recipeoftheweek
Thanks, I make this bread at least once a week, just because it is so yummy (and cheap too!). It is really nice of you to mention my photos. I took more than 200 for this first blog post, so the odds would really have been against me if none of them had turned out decent enough to go online… I will have a look at your blog now. Mel
So I would really like a piece, that looks delicious. Also I love how you can save your recipes! That is really clever 🙂 I am popping by from #recipeoftheweek
Hi Hannah,
I was really pleased with myself when I installed the plugin! Some techy people out there are doing an amazing job! I will be posting a healthier version of the no-knead bread in the next couple of months, so keep coming back to the blog!
Mel
Delicious! These pictures are great Mel, the use of natural light is fab, and there’ some lovely detail! I love the idea of bread this easy to make, I’ll certainly have a go at this one! Thank you for your lovely comment on my blog 🙂
Thanks for the comment about my photos Emily, it is a huge compliment coming from a (real) photographer with such a beautiful portfolio! Please let me know what you thought after making this bread! By the way, a rectangular cake tin works really well if you want a loaf rather than my round (very crusty) version.
Mel
This looks really easy, I hate making bread normally but might try this
Hi Alison,
Come on, give it a try! I had never been successful at making bread before this, and believe me, you will not be disappointed! There is not one week when I do not make it. It is easy, mess free, and you do not have to get your hands in the gooey mixture! I would really like to know what you think, so have a go and let me know! Mel
Thanks for linking up to #tastytuesdays with this utterly beautiful loaf-my Dad was very impressed when I showed him. Are you on twitter as I wanted to tweet this out? I’m @honestmummy Thanks!
Hi there,
Thanks, the loaves always look great, and taste even better, which is pretty amazing when you think of the effort-free process, really. Even though I have been writing my posts for a couple of months, I did not show anything to anyone until Sunday night, when I posted my pictures on Pinterest, and started trying to connect with the blogging world. I suppose I was worried nobody would be interested, or my posts would not be good enough. Getting your feedback (and your dad’s!) means a lot. I am a complete novice, and I do not tweet yet (the whole Twitter concept scares me a bit). Let me know when you have made your fist loaf, and if you subscribe to emails, you will get a new, healthier version of this loaf in the next couple of months! Mel
I love love love bread but I haven’t come across this way before. Definitely going to give it a try – have pinned for memory!
Do have a go, it is wonderful! Let me know what you think after making it… and keep an eye at my posts for another version of this bread that uses a lot less white flour in the next couple of months. Mel
Good looking loaf Mel – thanks for the recipe. Will definitely give it a go soon. One issue I have is that I now live in the US (ex Sussex boy). I don’t believe you can buy self-raising flour here, or it’s called something else. I’ll have to research this a little, as I believe the only difference is that self-raising flour has baking powder added?? Either way, I’ll figure it and post the ‘tweaked’ US-version here for your expanding audience overseas!
Hi,
Thanks for having a look at my blog! If you use a loaf tin or round cooking vehicle that is not too large, then you can definitely use plain flour only. I have been doing that when I am away from home and buying one type of flour is easier. At home, I like my bread really crusty (perfect for smelly French cheese!), which is why I make it in my very large (28cm) Le Creuset round casserole dish. The original recipe was only using plain flour, but the bread was sometimes rather flat in my pot, and I found that adding self-raising flour helped. Mel
This looks amazing. I have never made bread in a covered pot, but I am most definitely going to try this. What a result you get! Thanks for joining in with #recipeoftheweek – I’ve pinned and tweeted this recipe 🙂 There’s a fresh linky live at the moment, so do please pop over if you haven’t already!
Hi Emily,
Thanks for sharing my recipe. When you do try making the bread, let me know what you thought about it. I have a fresh loaf in my oven as it is my day off today! I have just started my little blog, and I have to say it is still a premature baby as I do not really know what I am doing, but I am sure I will be getting there soon. Your comment means a lot to me. I will have a look at what people have linked this week after the school run. Mel
Hi Mel, looks and sounds heavenly! I love breadmaking but always will go for an easier option, I recently made bread in the slow cooker, this sounds perfect. I am over from Recipe of the Week and Tasty Tuesdays. Following on Bloglovin, keep on posting!! Jo x
Thanks Jo, the idea of bread in the slow cooker sounds great, how did it turn out? If you have a recipe for it, I would love to give it a go. Mel
Hi again Jo, I have tried leaving a comment on your blog, but did not manage, but I am now following you on Bloglovin. Mel
That looks fab, and so easy! Love your tip about the baking parchment to keep the kitchen clean too. And I totally agree about bread…mmmm bread an cheese….
I know! Sometimes, you just have to make your life easier. Please do not mention bread and cheese… Now I quite fancy toasting some of that seeded loaf from yesterday…
Your loaf looks amazing Mel! I will have to try making this as I’m always up for a no-fuss recipe and I’ve always wanted to bake bread. My Grandma used to bake all our bread when I was younger – she had a very specific recipe for brown bread which involved black treacle. She passed the recipe down to my Dad who knew that he would not be able to live without it once she was no longer with us and now he makes it regularly too! I will have to get the recipe off him one day… By the way I am wary of Twitter too – I’m on there as its useful for tweeting out post links but I don’t socialise on there the way I think you kind of need to to really get your viewing figures up. The thing that scares me about it is I feel like I could get sucked in and it would be a massive time-killer!!
Sam, this bread is really gorgeous (and so easy my three year old does the prep herself), you have to try it! I made four loaves at the week-end (2 white, 2 wholemeal) and I have a new batch of dough raising as I am writing. It is so easy to make I have not bothered buying bread for the past year. We always have part-baked baguettes at home just in case, but this bread is so scrumptious it is not tempting to eat anything else once you have tried it. Watch the blog as I will be posting my wholemeal version soon! Twitter scares me I have to say. It seems so open (she says, writing a blog!) and I have no idea how it operates. I think I will have to do my homework and find out a bit more about it before I sign up for it. x Mel
Aw, can I please come and live with you??! 🙂
Might be a squeeze. 2 bedrooms, 5 of us already (6 in June!), haha!
Wow Mel! I hope those are two really big rooms!! X
They are double bedrooms. Still thinking of moving in?
Weeelllll….maybe I’ll just pop round for cake 😉
Wise decision! We do get guests staying over for the night on a regular basis. We are creative in our use of space! x
This looks delicious Mel! We have our holidays in France every year, and my children are bread and oil addicts! 😉 Will definitely try this out! E x. #sharewithme
It is delicious! If baked in a loaf tin, it is perfect for sandwiches (and no need for the self-raising flour then, only plain will do). That is what I did today for our lunchboxes. My favourite is still the round, extra crusty one to eat with smelly cheese! Let me know what you think once you have made it. x Mel
This looks FANTASTIC. I love bread!! I am going to have to make this as soon as possible, maybe with the stew I am making tonight. *quick dash to the store lol Thank you so much for joining in Share With Me. I bet the whole family would love this! I love bread with balsamic vinegar and oil so much I could eat it all day. Not good for my wasitline but hey ho it’s delicious. #sharewithme
This bread is an essential with stew at home! We had that on Sunday and dipping the bread in the meaty sauce is just divine. The loaf I was making earlier is cooling down now and it is really hard to resist tucking in before it is cool enough to be sliced! x Mel
This looks so good I can almost taste it. Looks like quite an easy recipe too! #sharewithme
I just had a slice with Nutella and it was scrumptious! I do not think there is an easier way to make bread and we have a fresh loaf two or three times a week at home. Mel
That looks amazing! I’m a sucker for warm, freshly baked bread 🙂
x
It is! I just toasted the last two slices but forgot to make a batch of dough yesterday night so no fresh bread today… will have to be tomorrow! x Mel
You were right – this looks amazing and so easy! Pinned it and I’ll be making it soon!
Let me know what you think when you do! X
I have guests for lunch today, and your bread is in the oven 🙂 thanks for the recipe hon xx
I am delighted you have made it! Just got a loaf out of beau-papa’s oven, too!
They loved it hon! I’m always dubious about serving food I haven’t personally tasted, but it looked and smelt amazing, so a deserved exception 🙂
Yay! So glad they liked it. Thanks for letting me know you had made it: it made my day!
Your loaf looks like it comes from my local boulangerie, it’s so beautifully professional! And you take lovely food photos too, but I find it hard to believe it’s so easy. I think you must be a baking genius! I bet it tastes fabulous. What would you suggest I use in France to try this out? As you surely know SR flour isn’t really a thing here. Just normal flour and a sachet of levure boulangère? I’m definitely going to try it out but I’m quite convinced mine won’t look like yours. Thanks for linking up to #AllAboutFrance Mel!
I promise you it works, Phoebe!
When I make the bread in France, I use Alsa levure de boulangerie express (from any supermarket) and only plain flour. Use a loaf tin. You might have to tweak cooking times depending on your oven (mine is gas / my mum uses electric and she needs slightly longer, my best friend uses a slightly lower temperature with fan oven).
I have a couple more recipes like that (bit more healthy / less white flour), just type ‘bread’ in the search bar.
Finally, a bread recipe for me! I have never given much thought to making my own bread fearing that it would be a total failure. There may be hope, after all. It won’t quite be like getting a fresh baguette in Paris every day, but I can dream.
To be perfectly honest, it would not even cross my mind to make my own bread if I lived in France, but I was getting sick of eating square bread that contained way too much sugar to taste nice or baguettes that were more crumbly than crusty. This bread recipe has allowed me to buy nice, strong French cheese and really enjoy it!
That looks very yummy, I agree about bread and France, I have to have some salted butter from Brittany on my French bread. I will have to give this recipe at try!
Ooooh, do you mean the one with fleur de sel in? I could have a whole baguette with that (seriously!).
I can make soft bread but have never quite mastered crusty. I’m going to give this a go! #AllAbout France
I have been meaning to make this for AGES. It works! It really works! Oh wow! OK, I’m going to do it!
You will love it, Nagi! I have three or four different versions on the blog, just type ‘bread’ in the search bar.
Hi Mel. Thank you for your brilliant recipe! I have fibromyalgia so no kneading is very good for me. My bread came out lovely. I’m do grateful. Thank you for giving me love French bread. Yum! Another is proving as we speak. Due to covid outbreak in UK it’s damn hard to buy plain flour and, only had a cheap brand left. I do hope it works? Thank you again. I haven’t had bread like since mom was alive. Lovely Irish French mom who baked all the time xxx
Hi Maeve, Thank you so much for taking the time to leave a little message. It means so much! I’m so glad you’re enjoying the bread. It’s a great / easy recipe, isn’t it? Any flour will do. Sometimes I have bread flour at home, sometimes self-raising but most of the time, I just use the cheapest plain flour you can get. It works every time.
Check this one for an even simpler method, using just a Pyrex bowl. It’s pretty much the same but I find it comes out the best that way: https://lecoindemel.com/easiest-homemade-bread-recipe-ever/
I am going to be isolating for at least three month during the coronavirus crisis.Obviously I am not going to be going out for bread each day.I have managed to get bread and yeast from the supermarket ,and I have just had a trial run of the first recipe.Life is going to be hard for us all but this delicious bread will make it so much better !!
Oh Dotty, I really appreciate your message! In these tough times, I am so glad that my little recipe might come in handy to people who are self-isolating. I have plenty of flour at home and managed to source some yeast today too 🙂
We’re desperate for bread and me and my husband cant go out because I’m pregnant and we dont want to take any chances.. but I only have self-raising flour.. is it possible to use just that? Help! I need my bread for breakfast! Hahaha
Ps. Stay safe everyone!
Hi, you’re definitely taking the right approach by staying safe at home. Yes, self-raising flour works just as well as plain flour. I have been making this bread for years and years and it always works. Let me know how you get on with the bread, and look after yourself.
I have followed this recipe twice now and both times bread has turned out amazing.
Thanks for sharing 🙂
Thanks for letting me know Ken! I’m so glad my little bread recipe is helping people 🙂
I know this seems like a rather ridiculous questions as it’s so scrumptious there wont be any left, but supposing there was, how do you store it to best maintain freshness?
You made me giggle here! We almost always finish the loaf in one sitting, but when we don’t, I wrap it tightly in foil and leave at room temperature. After the first day, it’s best toasted. If you want, you can also slice the bread and freeze it in a zip bag, so all you have to do when you have a ‘bread emergency’ is grab a slice straight out of the zip bag in the freezer and plop it in the toaster. If you’ve left it out too long and it’s gone stale, you can make dumplings for a stew, bread crumbs to freeze for later, bread and butter pudding or French toast.
Very easy to make and sooo taste. Would put picture but no option.
Hi Gosia, Thanks a lot for letting me know. It makes me so happy when people try my recipes and let me know they like them. Are you on Instagram by any chance? If you are, you can message me directly and send me a picture or even tag me in one of your posts. Here is the direct link to my account: https://www.instagram.com/lecoindemel/
Made this bread today with half wholemeal bread flour and half plain flour with seeds added. It’s so easy to make in Le Creuset with no kneading. Turned out perfectly and tasted scrumptious. Going to try with walnuts or olives added and different combinations of flour . Thanks for sharing these bread recipes x
So so glad you liked the recipe Gosia. I have a few more bread recipe. Check this one – https://lecoindemel.com/healthy-loaf/ and this one https://lecoindemel.com/our-favourite-seeded-loaf/ 🙂
I’ve tried this and other receipes but my bread still always ends up doughy on the inside… any suggestions? I’m using a gas oven and a cast iron dish?
Hi Sarah, this only time this has ever happened to me was when I used yeast that had gone off (it was still in date but I had opened the sachet 2 months before. Although it was tightly closed with a clip, it went off). Is there any way the yeast you are using could have gone off?
The only other thing I can think of if you used exactly the method as I describe it is too much heat whilst the bread was proving. In the middle of summer, I find that my dough rises much quicker and gets a lot more sticky than in winter, and I reduce slightly the amount of water to ensure the bread mixture isn’t too gooey. I also make sure it’s never in direct sunlight when it gets hot. Similarly, even though I put my dough to prove in a warm place, I never leave it right next to a radiator, as it would rise really quickly then flop. After 12 hours, is the dough at the very top of your Pyrex bowl? Does it look like it went up then down? Sorry about all the questions. I just want to try and help. If you’re on Instagram, can you send me a private message with any photos you might have? Here is the direct link to my account: https://www.instagram.com/lecoindemel/
Hi, can please ask why the recipe says to put the dish in the oven for 30 minutes? Can I put it in while preheat the oven? Wouldn’t it get too hot to put the dough in later? Sorry this is my first attempt of making bread, so forgive my silly question!
Definitely not a silly question! Yes, you can put it in as you’re preheating the oven. It’s incredibly hot when you’re plopping in the dough, so be really careful when handling the dish. Let me know how it goes!!
Just had the bread out of the oven and already just a quarter left ! Me and my husband loved it! I heated the cast iron while preheating the oven and it worked well. My husband already asked me to make one again tonight. Lol. Thanks for the recipe!
Hi Ting, thanks so much for taking the time to comment! This bread recipe is such a dream, isn’t it? Watch this space as I’m working on a no-knead baguette recipe!!
Hello. Could I swap fast action yeast for fresh and if so, how much should I use? Thanks
Hi Dani, yes, you can use fresh yeast but you’d have to work slightly differently. Use 4g and dissolve it in the water (slightly warm rather than cold), then add to the flour / salt and follow the same process as in my recipe. Watch your dough though as it will rise more quickly. What you don’t want is for the dough to rise to the top and then flop by morning, so I advise you do it during the day as it could rise to the top in as little as two hours. Hope that helps!
It worked!!! And it tastes delicious. Thanks so much for the recipe.
My pleasure Dani
A gorgeous loaf just came out the oven. Thank you! Very happy indeed. Quick question though – as I’ll be making this again and again – once turned out and shaped into a ball, do I leave the dough for 30 mins while the Dutch oven is warming? I didn’t do that today and it came out fine but re-reading the recipe a few times, I’m not sure I followed the process accurately. Thanks for letting me know!
Hi Lisa, I’ve experimented a lot with that actually. Yes, what you describe is the right way to do it (casserole dish in the oven as it warms up for 30 minutes & dough plopped in some sort of ball – gooey mess? on flour on the side). I have tried to reduce the time for the casserole dish to be in the oven, and it works fine if you leave it as little as 15-20 minutes, but less than that and you could end up with bread that sticks to the bottom. I’ve done that a few times, trying to speed it up to 5 min and cleaning the bottom of my casserole dish was an absolute nightmare! If you have a 2L Pyrex bowl, you can also try the recipe this way: https://lecoindemel.com/easiest-homemade-bread-recipe-ever/ – it’s what I’ve been doing for the past 5 years and it gives the best results. Now if you’ll excuse me, I’ll go back to my no knead baguette experiments (it works! watch this space, I’ll post the recipe in a few days). Mel
Hi Mel, 1st attempt at making bread. I realised that I don’t have a casserole dish nor a big enough bowl that can go in the oven. What if I just put it on baking paper with foil over it, would it work at all?
Hi Anne, I find that I always get the best results with a Pyrex bowl or dish like here: https://lecoindemel.com/easiest-homemade-bread-recipe-ever/
Alternatively, you can use a loaf tin (make sure you sprinkle flour at the bottom of the tin and roll your dough in flour before plopping it in there). If you just put it on baking paper, it will spread too much as the texture is gooey. It needs to be contained. A cake tin with high sides would work.
Made this for the first time. Very easy and good we ate it warm from oven with a baked Camembert. It was v v sticky and didn’t really form into a ball … more of a wet pancake which I scraped into the casserole. Think it was a bit doughy/stodgy and yeasty. Was definitely cooked well. I used a packet of Dr oetker dried yeast. It’s a packet of 7g and I measured ½ tsp. Is that correct do you think? Any tips you have for improvement for next time?
Hi Susan, I wouldn’t worry about the dough not forming a ball. As you can see in my pictures it’s always quite doughy and floppy. Was the yeast still in date? Sometimes extreme heat also affects the dough. What I would suggest is trying my favourite method: using a Pyrex bowl to bake the bread in instead of a Dutch oven. Try this: https://lecoindemel.com/easiest-homemade-bread-recipe-ever/
What are the flour amounts for baking in a loaf tin?
Exactly the same as listed here lovely.
Fantastic crusty bread so easy even I can not mess this up have done this recipe about 5 times now and same results all the time fantastic bread.
It makes me really happy that you love the recipe as much as I do!
Not finished baking yet but when I took the preheated loaf tin covered in foil out the 230° oven my smoke alarm went off
Oh no! What happened?
On my first attempt… is it the lid off part but that makes it so crusty? Just considering our dental work!
Keep the lid on next time and bake it for 5 minutes less – it won’t be as crusty!
Love this recipe, so easy and works every time. What size Le Crueset do you use?
Thanks a lot. My Le Creuset pot is a round 28cm one.
Thanks. On my Xmas wish list! 😉
To be fair, I don’t use my Le Creuset anymore when making bread, as it’s even simpler with the Pyrex bowl I make the dough in (bit lazy, moi!) – check the method here: https://lecoindemel.com/easiest-homemade-bread-recipe-ever/
I still love my Le Creuset pot though. I’ve had it for about 10 years and it looks brand new.