Introduction to No-Knead Bread (4 Ingredients… No Mixer… No Yeast Proofing)
“Introduction to No-Knead Bread”, is intended to provide a comprehensive introduction to no-knead bread baking. The video starts by discussing the two basic …
25 Responses to Introduction to No-Knead Bread (4 Ingredients… No Mixer… No Yeast Proofing)
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Can I use the same measurements if using whole wheat flour? We only eat
whole wheat and would really love to make our own whole wheat bread
Kaleigh Youngstrom
February 28, 2014 at 9:42 am
Bent Fabric – great song !
ssn0651
February 28, 2014 at 10:39 am
I can’t stop watching it , but I ll do it tonite, got the dough ready this
morning , thanks for all ur useful tips:)
Kaho Fotyfar
February 28, 2014 at 11:09 am
Great demo! I used to watch my mother kneed and kneed and I just never
liked touching dough! I will try this and teach my son and nephews the joy
of making bread because we all love to EAT it and PIZZA too!
Rosemary Raplar
February 28, 2014 at 11:32 am
Love your recipe very easy and tasty
kay thi
February 28, 2014 at 11:34 am
thank you ….but if only the video is briefer…
srlkngl
February 28, 2014 at 11:36 am
Wow….. excellent .. simply great ! :)
Asim Awan
February 28, 2014 at 11:52 am
Hello Steve and thank you very much for your video’s. I say that due to my
recent “successful” attempts at no knead bread. May I ask if you have any
videos on flat bread, both pita and laffa bread? Laffa is a thicker version
of pita (at least twice the rise) without a pocket. It is used to make a
folding sandwich in the middle east, schuarma, salad and falafel, very
tasty.
Gary Brandman
February 28, 2014 at 12:03 pm
Hi Steve, I just love your videos and have made the recipe twice, in a
skillet. I must be doing something wrong however, it seems my dough is
much too wet. When combining the ingredients the dough does not gather
together as yours does in the videos but rather looks more like a thick
batter. After proofing for 18+ hours and turning it onto the board, I
cannot turn it over onto itself as it wants to “pool”, free form style.
The second time I made the recipe, I double checked all of my measurements
but had the same result. I used All Purpose flour. I baked it anyway and
it did not accomplish the plump rise yours does, but it had a nice crumb
and the taste was excellent. I do so much want to get better results since
this is a baking method I can really “get into”. Please help, what am I
missing?
Dahlia Smith
February 28, 2014 at 12:39 pm
Very nice! Motivating and easy to understand. Kids certainly would get a
huge kick out of this as a family project. Way more fun than sitting around
watching sugar commercials on TV.
Ru Hall
February 28, 2014 at 1:29 pm
Really great video. You covered everything. I am addicted to no-knead bread
baking. It is so easy to produce bread this way… and you cannot argue
with the results, which are often not just good, but better than the
majority of breads you can pick up at your local grocery store. You get a
thick, rustic crust from a no-knead recipe that is sure to impress.
What really gets fun is when you start experimenting. You can proof longer
by throwing the dough in the fridge to enhance flavor, change the flour out
for rye, whole wheat, etc (many sourdough bread bakers use a combination of
bread flour, whole rye, and whole wheat). I personally start with sourdough
starter and build in stages, which requires very little effort…you don’t
even need to add yeast.
JohnL9013
February 28, 2014 at 1:54 pm
Thanks for the video, I really like how you said let the kids do it and how
proud they would be serving it at diner time, you could not have said it
any better
K STARDAZ
February 28, 2014 at 2:37 pm
Steve, I want to thank you for taking the time to teach me how to make this
DELICIOUS bread. I pulled it out of the oven an hour ago, sliced & buttered
it. YUMMY! I baked mine 12 minutes longer & the crust was perfect for us.
Problem, it stuck & burned a little on the bottom. I noticed yours just
slide right out. Can I put parchment paper on the bottom of the enameled
cast iron dutch oven? My husband said, “This is a DO AGAIN bread”.
LARKS GARDENS
February 28, 2014 at 3:26 pm
Really enjoyed your friendly instructive video,did I imagine a wry sense of
humour in what you do,or is it just your pleasant demeanor ,anyways I was
so impressed I bought your book and am now at 12pm going to mix the
ingredients and surprise my wife in the morning with [hopefully] fresh
bread for breakfast all the best and many thanks Tom Adair.
Tomadair1
February 28, 2014 at 4:12 pm
thank you
virginia san juan
February 28, 2014 at 4:42 pm
Do you have a cook book with your techniques and recipes? I would happily
buy a copy!
BenjiEDF
February 28, 2014 at 4:50 pm
First of all, I LOOOOOVE your kitchen. I think I could live in your
kitchen!! Ha haha. Thank you for sharing this video. U explained it very
we’ll and great editing. Love it!! Keep the vids coming. I love making no
knead bread.
Ada Chan
February 28, 2014 at 5:18 pm
I really appreciate this!! I’m just now learning these things and adding to
my lifestyle and kitchen!
May God bless you and your’s. Kind regards, Chandra Leigh
Chandra Leigh
February 28, 2014 at 5:46 pm
Thank u for ur WONDERFUL video and the detailed explanations!! What im VERY
interested in is ur whisk, scraper/spatula, proofing basket, dutch oven,
loaf baker, the giant trivet, oven controls and well frankly…your
BEAUTIFUL kitchen!!! Where can i get all or some of ur GREAT kitchen
tools…Im and ADDICT to kitchen tools and equipment lol!! Ive had to
repent for COVETING ur tools!!! ;-)
KOURTNEY WEST-SANDERS
February 28, 2014 at 6:30 pm
Nice video Steve, and I’m envious of your kitchen!
I don’t have an enameled dutch oven, but I do have a solid iron one. How do
you think the bread would fare in an iron one? Would I have to grease or
oil it first?
Oh, I also liked the music. :-)
SpiritBear12
February 28, 2014 at 6:39 pm
do you grease the dutch oven? my dough just sticks to my vessel
MrTheshook
February 28, 2014 at 6:41 pm
Hi Steve!!!! Blues Clues all over again.
Razorflaw
February 28, 2014 at 7:39 pm
Steve do you soak the lid in water before baking with the sassafras? I
plan on ordering one and I wasn’t for sure how it works.
Also wanted to know where you got your liner for the proofing basket, used
in this video. I can find the basket on amazon,,,but not for sure where to
buy the liner.
TheTexasbuddy
February 28, 2014 at 8:04 pm
great idea to proof in the skillet and drop into the hot bakeware!!!
MrDisneyCollector
February 28, 2014 at 8:39 pm
Hi Steve. My oven can fit only 1 cookie sheet at a time. Is it okay if I do
two recipes at a time and let the other batch wait until the first batch is
done? Thank you.
Chit Villegas
February 28, 2014 at 9:31 pm