Making No-Knead Bread
Mark Bittman, aka The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.
25 Responses to Making No-Knead Bread
Leave a Reply
Mark Bittman, aka The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.
This bread is the best for the time put in. I’ve tried different methods even making my own leven, but for the work put in (minimal) it’s great!
JolandaCeplak
October 30, 2011 at 9:38 am
@TheCcsandman
Yes. You could use a clay pot also. The point of this is the humidity, which you cannot recreate in a normal home oven.
JolandaCeplak
October 30, 2011 at 9:50 am
@DSelwyn21 Thanks just what I was looking for .
grinosmr
October 30, 2011 at 10:25 am
I made this and it tasted positively awful.
CreditRatings101
October 30, 2011 at 10:34 am
@TheCcsandman
I guess it might be possible to do it without a cover, and place a container of water in the oven to keep the humidity up.
piprod01
October 30, 2011 at 11:08 am
Two things I dislike about this video are the two steps that are omitted from the video. First, after the dough is folded it should be allowed to rest 15 minutes on the work surface. Secondly, after the rested folded dough is wrapped in the cotton towel with wheat bran it should be allowed to rise 1 to 2 hours until more than doubled in size. Amazed that the video omits this.
Where did I get this extra information?? From the Sullivan Street bakery website where the recipe is online.
DSelwyn21
October 30, 2011 at 12:03 pm
Jim Lahey
WaterPocket
October 30, 2011 at 12:35 pm
my gf loves me when I knead…what we gonna do now ??!
WaterPocket
October 30, 2011 at 1:02 pm
Wow, looks amazingly easy. But must it be bake in cast iron pot/pyrex? must it be cover?
TheCcsandman
October 30, 2011 at 1:55 pm
@TheChoristers is that soy flour because that is glutinous isn’t it? Please excuse my ignorance on this subject its all new to me.
Brighteyes1ful
October 30, 2011 at 2:09 pm
I have to try this. I HATE kneading.
stmon99
October 30, 2011 at 2:26 pm
Ahhhh a 4 year old?? I dont think so
adibm92
October 30, 2011 at 3:09 pm
@Brighteyes1ful Pro baker here. and the answer is no, you cant. The whole point of the long rest is allowing the gluten to form, in gluten free, you don’t need (knead! hah!) to do that. Gluten free dough does still benefit from a long rest, though, to allow the yeast to give it some good flavor. For the gluten free dough where i work (corn, potato, rice, and soy) flour is mixed with yeast and salt and water, then rolled immediately, then left to rest for about 10 hours.
TheChoristers
October 30, 2011 at 3:54 pm
This may be a crazy question but can you do this with gluten free flour?
Brighteyes1ful
October 30, 2011 at 4:31 pm
I added alittle anise seeds to the dough and it made it taste fabulouse:
I agree plain was tastless: I tryed alittle more salt helped the taste to.
Try the revised with vinager, thats tasty.
Good luck
airos1132
October 30, 2011 at 5:28 pm
@farmallcutractor. White flour pockets are cured by working the wet dough a little bit more than done on video. I try to make sure all flour in dough ball is absorbed (even if sides of mixing bowl still has some unabsorbed. As for crust, (1) cover wet dough with towel (not saran wrap), and maybe reduce uncovered cooking time to 10 mins. Good luck.
bluedogrulez
October 30, 2011 at 5:37 pm
I made this bread. I used a Lodge 5 qt. cast dutch oven. I followed the recipe to the letter. 3 cups pillsbury all purpose unbleached flour, 1 1/4 tsp salt, 1/4 tsp instant yeast, 1 1/2 cups water. Cooked at 500 deg. 30 min w/ lid, 15 min w/out lid. The loaf looked fabulous, but the crust was very hard and the inside had white flour pockets scattered throughout the bread. It tasted OK (not outstanding) but little tough. Any advice?? Thanks.
farmallcubtractor
October 30, 2011 at 6:19 pm
great bread
otalmor1
October 30, 2011 at 6:46 pm
I’M LOVIN’ IT !!!
luizabasek
October 30, 2011 at 6:47 pm
I use Pyrex at 450* and it looks exactly like yours.
(I also add 2 tsp of sugar)
Boyntonstu
October 30, 2011 at 7:24 pm
Love this recipe! I can’t be done with all the kneading and stuff
colliecandle
October 30, 2011 at 8:05 pm
No oil need whatsoever.
Use instant yeast and NOT active yeast folks.
toddbrun
October 30, 2011 at 8:37 pm
After it was pulled all together you do not mention you added oil before you covered it. Your video has oil in the bottom of hte bowl? What kind, how much? In addition, where did you store it for 19 hours? Is it warm? or Cold ?
My bread never rises!!!!! Still trying to bake bread like a 4 year old.
airos1132
October 30, 2011 at 8:41 pm
After it was pulled all together you do not mention you added oil before you covered it. In addition, where did you store it for 19 hours? Is it warm? or Cold ?
My bread never rises!!!!!
airos1132
October 30, 2011 at 9:28 pm
220 graden 🙂
VolDaan1
October 30, 2011 at 10:01 pm