JUST made it. Followed the recipe from his site sullivanstreetbakery (dot com) / recipes. Even though I used active dry yeast (not instant) it still worked (was I lucky?). Used Lodge cast iron 5qt pot ($30 at World Market). First rise 18 hours, rest 15mins after the folds, 2nd rise 2 hours, blazing hot preheated pot. 30 mins cover on, 10 mins cover off. Perfect! Sliced, buttered and topped with good cheese ... OMG, my family of 5 ate it in 15 mins. Glad I read a lot of comments. Helpful!
I make mine with 2 parts strong white to 1 part strong wholemeal, with 1 cup water and 1/3 cup milk, cook at a lower temp (230C or 430F) for 50 mins, and leave the lid on for the duration. It comes out with a beautifully light golden crispy crust which you can cut razor thin for sandwiches.
This recipe is great. I use 1 1/2 cups of whole wheat flour and some flax seeds and the results are great. I rise it more than 2 hours the second time. I bake this 4 times a week, 2 loaves at a time (2 soup pots)
Can somebody answear me? Please? The dough has to stay in the fridge or outside (in the kitchen on the countertop), for the 12 hours? And, where is better for the dough to stay? Thank you!
@InterestingNews01 Keep the dough out of the fridge. Place it on your counter top or on top of the fridge is a good place. Don't forget the 2nd rise of 2 to 3 hours after the first rise.
Cathy Barrow gives great tips on baking this bread in white, wheat and rye on her blog Mrs Wheel Barrow's Kitchen, you can also find the recipe on the Sullivan St. Bakery web site.
i substituted whole wheat flower with this recipe ,it came out dense ,i tried half whole wheat,half unbleached white flower ,still a little dense ,any trick ,to use whole wheat flower and get fluffy bread!? ,this is by far the best bread recipe out there. thanks
Did I see some green olive oil in the pot where he did the dough??? A bottle of olive oil was standing there to! I would love to get an answer for my question...
@jtdavies3 ho gosh you are right.... did not think about that. Thank you very much for your help. I am still wondering why there the green in the dough pot, however I am never going to use it. thanks
@jtdavies3 I have a question if you can help. I past the 18 hrs mark and let the dough rise 24 hrs. THe holes inside the bread were not as big as is in the video and it seems that the dough did not rise very much either when it cooked. Mind me, I did NOT use the small pot to put the dough in like he did, I just placed it in the blazing hot oven plate. Is it a good thing to let the dough rise 24 hours or more? and what does it play a role on the concistency of the bread inside and out?
It is possible to overproof the bread. Yeast is alive and it eats the sugar in the flour to make carbon dioxide to make the bread rise. So if you leave it too long at room temperature it eats all the sugar and dies. It depends on the amount of yeast to start with, temperature, type of flour, etc. But 24 hrs is too long. For my bread I go 12-18 hrs.
As soon as the temperature in the oven hits the yeast it starts eating and reproducing and putting out carbon dioxide like crazy until it gets too hot to live. This is called oven spring. You can get a great rise in the oven.
One thing that has a big effect on the size of the holes in the crumb of the bread is water content of the dought. More water to less flour means bigger holes. But wet dough is harder to work with.
Also, after the 12-18 hr rise you have to be very gentle with the shaping. You don't want to burst all the bubbles the yeast worked so hard top create.
Jim Lahey has years of experience so he knows how to work with wet doughs and how to be gentle. So something that he does unconsciously is something you'll have to learn by trying. I'm still working on it.
@jtdavies3 THANK YOU !!!!!!!!! I desperatly needed those answers as my bread looks and taste like everything but bread, but now ( THANKS TO YOU and JIM) I am going to have fun. I am going to print all of your answers and tape them in my receipt book by the bread receipt of Jim so that I can refresh my memory once in a while. ( I will not let the dought rise 24 hrs again, it tasted and smelled like whiskey or fermented malt) That was to much. Thank you for every thing :)
Been making this for three years now. I have increased the recipe to 4 cups flour, 1/2 teaspoon yeast, 1 tablespoon salt and 1 3/4 cups water. Makes a larger loaf just as delicious.
@fevkin50 The amount of ingredients given in the video is for one loaf, actually one disk, of bread. Just make sure you follow the instructions given at the Sullivan Street bakery website as the video omits the 15 minutes for resting the dough, and the 1-2 hours for the final rise.
@jazu40 wrong. salt does not kill the yeast but strengthens the gluten structure in the dough, slightly inhibiting the amount of rise b/c the CO2 cannot stretch the gluten as much.
@DJKJSeph First of all that is not a very nice statement to make. Did you know that those pots were first put into an oven before the bread was put into them. I am sure it was blazing hot and when he put them in he probably got burned. If you ever have been burned by a cast iron pot I am sure you would make a face too. Just saying!!
I make this as a Russian Rye. I use 1 cup Rye flour, 2 cups White, 1/2 t yeast, 1 t salt, 1 1/2 C water. Add Caraway and/or nigella seeds. Irresistible.
New BreadPots are in the works from our clay studio for you bakers. We will have 20 by the end of the month for December delivery. motzkin.com/breadpots.htm
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.
@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.
@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.
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.
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.
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 ?
@lavenderlove8 i suggest, for any recipe, try it with the correct ingredients to make a foundation, then if you wanna try the recipe again, experiment and compare
i love this bread!!! Best discovery I ever made was Jim Laheys book. If i'm in a hurry I sometimes use 1 and half tsp yeast instead of quarter tsp and I can have this yummy bread in a few hrs instead and it still tastes just as delicious!!!
@moanadeep there's another video where lahey recommends using extremely warm water and a few drops of red wine vinegar instead of using more yeast to speed up the process.
I have found with just about any bread product you can use some whole wheat flour but I would not use more than a 3rd whole wheat because the dough won't rise as well after a certain point. Whole wheat flour is heavier.
OH and you want to mix the whole wheat and bread flours together before putting the liquid in using a whisk especially if you are making a no knead bread. I am not a very experienced baker I started only sometime last year.
Yeah, no domestic oven can reach 500 C, so it's 240-260 C (use an oven thermometer!)
Second rise (also known as proofing) means letting it rise until it DOUBLES in size, this can take any amount of time, maybe a few hours, depending on size and ambient temperature.
@CriminalMacabre A medium-to-large Pyrex saucepot (with Pyrex cover) works fine for me at 450 for 30m lid on / 20m lid off. Use commonsense precautions when dealing with hot Pyrex. Enjoy!
I am guessing the pot needs no "anti stick" stuff before you put the bread - correct? Oil, butter spray would probably burn the bread at 500 degrees...???
@robione0550 : NO ! I tried it exactly as Mark is showing and (surprisingly enough for me too) the loaf came out perfect! Just amazing! This is by far the BEST recipe for bread I have ever found on the Net. Thanks Mark!
This guy's oven cost a hundred thousand dollars more than the one in my kitchen. :> But I'm going to give the recipe a try anyway. Perhaps I dont need steam injection since its in an enclosed container?
Follow the video. Instant yeast is breadmaking yeast.
If using 'fresh' active dry yeast. increase amount by 1/3 and activate it before adding to mixture. Google
Fluf the flour before measuring it, no need to weigh it.
Use the full amount of water, the dough should be wet.
Bake it enclosed container, no need to use cast iron.
I've been looking for a recipe to achieve this texture for over 20 years and only happened on this site by accident. The best thing that ever happened to mje!
I have tried many different recipes and finally I have found super easy way to make bread at home thanks to you! Bread is delicious, I so wanted to try it instead of using dutch oven I don't have etc. I just used plain round oven dish, covered it with pizza pan and underneath (rack below) I have placed another dish filled with water (to create steam) it worked and I love it ;-) Thanks!
Watch "How to bake Sullivan St bread at home." Jim fills you in about the second rising. When I first baked it without the 2nd rising, the outside texture was very crunchy, but the inside had a lot of holds, one as big as a quarter. Too moist & a little bit rubbery. Not good for paninis - too moist and holey. On second attempt w/ 30 minute rising, there were fewer holes.Good for paninies.Similar to Whole Foods for $4.79. I added 1 & 1/2 cups of flour & 1 t. salt & kneaded 10 min. Thanks Jim!
I have been using this recipe now and then for years. Two years ago I made twenty pounds of bread for a big group dinner this way. It took an hour or so of my time. People were amazed, I just smiled. Next week I'm doing twenty pounds again with roast garlic folded in...
It really is great! I made bread every other day for years when I was in school and nearly had this worked out on my own using a loooong rise with sourdough starter.
The only thing they say is a 6 year old could do this but from reading the comments I highly doubt many people that don't already know the basics of bread baking will be able to do this recipe. This may have gotten buzz for the cool idea but its like food network you watch the show but it is not as easy as it looks for preparation.
Actually this is a good idea for a recipe if you don't have the time to knead, otherwise I like the kneading texture and the taste of doughs that take more work :P
Something is not right with the recipe. He says cup and a half but he only puts 1 cup in. My dough is not shaggy and wet but it's more like pancake soupy pancake batter. After 12 hours it's still like pancake batter only with bubbles : /
3 cups flour, 1/4 tsp. yeast, 1 1/4 tsp. salt, 1 1/2 cups water. mix lightly....put in clean dish and cover for 12-20 hours....put on floured surface, fold one side over the other right to left, left to right and then again top to middle bottom to middle....Heat pot at 500 degrees for 30 minutes and then put dough in and cover. Cook 20 minutes and then remove cover and bake for another 10 minutes until top is a deep brown....good luck...
Reduce the amount of water. The actual numbers will vary for you depending on how much flour you actually use. I measure my flower using a scale because "1 cup" of flour can vary greatly in volume depending on how tight you pack the flour in the cup. After you make about 2 successful batches, you'll start to just get the feel of it and not really rely on exact measurements of liquid.
@melonbarmonster I have the same problem. I'm using dry yeast and I'm thinking that could be whats wrong...but i read somewhere that you could replace 1/4ts instant yeast with 3/4ts dry yeast. What I'm gonna do is try one batch with instant yeast (same measurements) and another batch I'm just gonna add more flower see what happenes.
This is a great recipe! I am gonna try it! I just had some meauserements issues cause I am from Europe. I found 1 quarter tea spoon very smal quantity... that would be cca. 1 gram here. It's nothing. Is this right? thanks a lot
people its bread do not refrigerate it let it sit out warm room 19 hours will be ggogy looking and it's not spam re watch if you gont get it wonderful mine turned out
@jhumel33 So what's all the fuss about? Why is the NYT talking about a guy that is selling himself as the inventor of a centuries-old technique of making bread, used long before any kitchen-aid machinery was invented?
@CrisCriss2010 No, the whole idea is that the bread must steam in the pot and that can only happen at very high heat. Like he said, the hotter the better. 8-(
JUST made it. Followed the recipe from his site sullivanstreetbakery (dot com) / recipes. Even though I used active dry yeast (not instant) it still worked (was I lucky?). Used Lodge cast iron 5qt pot ($30 at World Market). First rise 18 hours, rest 15mins after the folds, 2nd rise 2 hours, blazing hot preheated pot. 30 mins cover on, 10 mins cover off. Perfect! Sliced, buttered and topped with good cheese ... OMG, my family of 5 ate it in 15 mins. Glad I read a lot of comments. Helpful!
jsorensens2 1 day ago
I tried this recipe and it looked great except my bread is white instead of yellow. is it because I used all-purpose bleached flour?
Your water looks milky why is that?
otroperoloco 2 days ago
4:30 "Turns up some pussy it's unbelievable"
MystikAzn4vr 4 days ago
I make mine with 2 parts strong white to 1 part strong wholemeal, with 1 cup water and 1/3 cup milk, cook at a lower temp (230C or 430F) for 50 mins, and leave the lid on for the duration. It comes out with a beautifully light golden crispy crust which you can cut razor thin for sandwiches.
isaminecockers 4 days ago
Too many holes, and they're massive aswel :/
Thanks for the recipe though
welshkid246 5 days ago
sullivanstreetbakery com/recipes
nandottt 1 week ago in playlist Liked videos
@nandottt Thanks for this. Answers all the questions!
jsorensens2 2 days ago
Sounds like Tartini to me
golanigo1 1 week ago
so simple
bobtheretiree 1 week ago
Comment removed
mycompasstv 2 weeks ago
Kan man se opskriften et sted??
ela020334 2 weeks ago
@ela020334
7 dl hvetemel, 3,5 dl vann, 5/4 ts salt, 1/4 ts gjær.
GrimHardcastle 3 days ago in playlist Favorite videos
This recipe is great. I use 1 1/2 cups of whole wheat flour and some flax seeds and the results are great. I rise it more than 2 hours the second time. I bake this 4 times a week, 2 loaves at a time (2 soup pots)
snosomenfisienpase 2 weeks ago
Thank you asascujevic!
InterestingNews01 3 weeks ago
Can somebody answear me? Please? The dough has to stay in the fridge or outside (in the kitchen on the countertop), for the 12 hours? And, where is better for the dough to stay? Thank you!
InterestingNews01 3 weeks ago
@InterestingNews01 Room temp. covered with a lightly wet towel
asascujevic 3 weeks ago
@InterestingNews01 In a bowl, loosely covered with lightly oiled clear film, somewhere the warmer side of room temperature.
The0Keyboard0Kid 3 weeks ago
@The0Keyboard0Kid Thank you
InterestingNews01 3 weeks ago
@InterestingNews01 Keep the dough out of the fridge. Place it on your counter top or on top of the fridge is a good place. Don't forget the 2nd rise of 2 to 3 hours after the first rise.
mycompasstv 2 weeks ago
@mycompasstv He did not say anything about the second rise though, I am wondering if he is doing a second rise?
kassandrakassan 3 days ago
Also, the recipe on the Sullivan St Bakery web site and most other blogs say just yeast,
But at 1:16 , Mark asks instant yeast? and he says yes. I didn't use instant and that is why mine didn't rise as much as the bread in the video.
Cloudyberry7 1 month ago
@Cloudyberry7 Did you activate the dry yeast?
thecowhahalol 3 weeks ago
Cathy Barrow gives great tips on baking this bread in white, wheat and rye on her blog Mrs Wheel Barrow's Kitchen, you can also find the recipe on the Sullivan St. Bakery web site.
Cloudyberry7 1 month ago
i substituted whole wheat flower with this recipe ,it came out dense ,i tried half whole wheat,half unbleached white flower ,still a little dense ,any trick ,to use whole wheat flower and get fluffy bread!? ,this is by far the best bread recipe out there. thanks
huuud 1 month ago
@huuud try using a pastry flour or a cake flour for the white flour part. The lower gluten content should give you a softer bread.
Cookwfunk 1 month ago
I WAS WONDERING IF ITS POSSIBLE TO MAKE IT WITH WHOLE WEAT FLOUR AND HOW ? do i have to add some white flour in it ??/ any help
foxmaxx1 1 month ago
@foxmaxx1 I would just replace 1/3 or half of the flour with whole wheat.
thecowhahalol 3 weeks ago
why does the water look cloudy?
WhiteWolfFang 1 month ago
is it a good idea to bake bread in a metal pan?
CaptainUkraine 1 month ago
@CaptainUkraine how else would you bake bread? The old-fashioned rectangular ones are metal too
dianebl1 1 month ago
Did I see some green olive oil in the pot where he did the dough??? A bottle of olive oil was standing there to! I would love to get an answer for my question...
kassandrakassan 1 month ago in playlist Favorite videos
@kassandrakassan
I make this all the time and have the book. The basic recipe does not use olive oil at all.
jtdavies3 1 month ago
@jtdavies3 Thank you, I am making it without it to , but did you see the green though?????
kassandrakassan 1 month ago
@kassandrakassan
Olive oil would be smoking at the temperature of the Dutch oven. And that would be more like frying the bread.
jtdavies3 1 month ago
@jtdavies3 ho gosh you are right.... did not think about that. Thank you very much for your help. I am still wondering why there the green in the dough pot, however I am never going to use it. thanks
kassandrakassan 1 month ago
@jtdavies3 I have a question if you can help. I past the 18 hrs mark and let the dough rise 24 hrs. THe holes inside the bread were not as big as is in the video and it seems that the dough did not rise very much either when it cooked. Mind me, I did NOT use the small pot to put the dough in like he did, I just placed it in the blazing hot oven plate. Is it a good thing to let the dough rise 24 hours or more? and what does it play a role on the concistency of the bread inside and out?
kassandrakassan 1 month ago
@kassandrakassan
It is possible to overproof the bread. Yeast is alive and it eats the sugar in the flour to make carbon dioxide to make the bread rise. So if you leave it too long at room temperature it eats all the sugar and dies. It depends on the amount of yeast to start with, temperature, type of flour, etc. But 24 hrs is too long. For my bread I go 12-18 hrs.
jtdavies3 1 month ago
@kassandrakassan
As soon as the temperature in the oven hits the yeast it starts eating and reproducing and putting out carbon dioxide like crazy until it gets too hot to live. This is called oven spring. You can get a great rise in the oven.
One thing that has a big effect on the size of the holes in the crumb of the bread is water content of the dought. More water to less flour means bigger holes. But wet dough is harder to work with.
jtdavies3 1 month ago
@kassandrakassan
Also, after the 12-18 hr rise you have to be very gentle with the shaping. You don't want to burst all the bubbles the yeast worked so hard top create.
Jim Lahey has years of experience so he knows how to work with wet doughs and how to be gentle. So something that he does unconsciously is something you'll have to learn by trying. I'm still working on it.
jtdavies3 1 month ago
@jtdavies3 THANK YOU !!!!!!!!! I desperatly needed those answers as my bread looks and taste like everything but bread, but now ( THANKS TO YOU and JIM) I am going to have fun. I am going to print all of your answers and tape them in my receipt book by the bread receipt of Jim so that I can refresh my memory once in a while. ( I will not let the dought rise 24 hrs again, it tasted and smelled like whiskey or fermented malt) That was to much. Thank you for every thing :)
kassandrakassan 1 month ago
@kassandrakassan
For the best help, I recommend Googling "The Fresh Loaf"
I'm always learning something there. And they're very helpful.
jtdavies3 1 month ago
@kassandrakassan
Read in reverse order.
jtdavies3 1 month ago
Been making this for three years now. I have increased the recipe to 4 cups flour, 1/2 teaspoon yeast, 1 tablespoon salt and 1 3/4 cups water. Makes a larger loaf just as delicious.
dimeaday 1 month ago
@dimeaday
You mean 1 tsp salt I hope.
PassTheLoot 1 month ago
Great stuff, but I would rather make one loaf at a time for various reasons so can I simply halve the ingredients you gave?
fevkin50 1 month ago
@fevkin50 The amount of ingredients given in the video is for one loaf, actually one disk, of bread. Just make sure you follow the instructions given at the Sullivan Street bakery website as the video omits the 15 minutes for resting the dough, and the 1-2 hours for the final rise.
DSelwyn21 1 month ago
Salt kills yeast. Should be added later
jazu40 2 months ago
@jazu40 wrong. salt does not kill the yeast but strengthens the gluten structure in the dough, slightly inhibiting the amount of rise b/c the CO2 cannot stretch the gluten as much.
procain 1 month ago
I was going to make this bread but then I realized there was no knead.
peemuss 2 months ago
My glazed cast iron post says not to use on high heat:-(
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eastariel 2 months ago
I wanted to punch him in the face for the unnecessary dramatics at 3:02
DJKJSeph 2 months ago
@DJKJSeph First of all that is not a very nice statement to make. Did you know that those pots were first put into an oven before the bread was put into them. I am sure it was blazing hot and when he put them in he probably got burned. If you ever have been burned by a cast iron pot I am sure you would make a face too. Just saying!!
MsBuglady 1 month ago
a six year old might burn him/herself :)
theKockunge 2 months ago
Wow I love to make bread so fun
tastysweetapple 2 months ago
I have been using this recipe for four years now, it's always excellent! You can also make a lot of variations with different flours.
I doubled the doses, and let it bake for an hour or a little more.
I can't even start to think of how much money I saved on bread, Thanks Mark!
filopaga 2 months ago
sublime!
miskeckec1 2 months ago
I make this as a Russian Rye. I use 1 cup Rye flour, 2 cups White, 1/2 t yeast, 1 t salt, 1 1/2 C water. Add Caraway and/or nigella seeds. Irresistible.
motzkinstudio 2 months ago
New BreadPots are in the works from our clay studio for you bakers. We will have 20 by the end of the month for December delivery. motzkin.com/breadpots.htm
motzkinstudio 2 months ago
Great video keep up the good work.
NewAgeDirector 2 months ago
the most amazing bread I have ever made ! the iron cast does the trick !
loni2997 2 months ago
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 3 months ago
I made this and it tasted positively awful.
CreditRatings101 3 months ago
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 3 months ago
@DSelwyn21 Thanks just what I was looking for .
grinosmr 3 months ago
Jim Lahey
WaterPocket 3 months ago
my gf loves me when I knead...what we gonna do now ??!
WaterPocket 3 months ago
Comment removed
TheCcsandman 3 months ago
Wow, looks amazingly easy. But must it be bake in cast iron pot/pyrex? must it be cover?
TheCcsandman 3 months ago
@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 3 months ago
@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 3 months ago
@TheCcsandman
Check out the BreadPot!
motzkinstudio 2 months ago
I have to try this. I HATE kneading.
stmon99 3 months ago
Ahhhh a 4 year old?? I dont think so
adibm92 3 months ago
This may be a crazy question but can you do this with gluten free flour?
Brighteyes1ful 3 months ago
@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 3 months ago
@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 3 months ago
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 3 months ago
@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 3 months ago
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 4 months ago
great bread
otalmor1 4 months ago
I'M LOVIN' IT !!!
luizabasek 4 months ago
I use Pyrex at 450* and it looks exactly like yours.
(I also add 2 tsp of sugar)
Boyntonstu 4 months ago
Love this recipe! I can't be done with all the kneading and stuff
colliecandle 4 months ago
No oil need whatsoever.
Use instant yeast and NOT active yeast folks.
toddbrun 4 months ago
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 4 months ago
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 4 months ago
220 graden :)
VolDaan1 4 months ago
Being a European, I am accustomed to use celcius degrees, but is correct to assume, that the degrees mentioned here are in fahrenheit?
gregersemmering 4 months ago
@gregersemmering yeah, the degrees are Fahrenheit
surfmonkey45 4 months ago
@gregersemmering yeah, the degrees are Fahrenheit
surfmonkey45 4 months ago
Can you use non-instant yeast?
lavenderlove8 5 months ago
@lavenderlove8 i suggest, for any recipe, try it with the correct ingredients to make a foundation, then if you wanna try the recipe again, experiment and compare
FlipSnipeZ 4 months ago
wow, i love ciabatta and that was so easy - who knew?! some recipes call for a few tbsp's of milk but i guess you can leave it out.
huriya612 5 months ago
aww what a delightfully fruity baker
i want to make this but i'm worried my la creuset knob will explode or melt :(
earlakanik 5 months ago
@earlakanik That knob should be good to 450, and 450 will work pretty well for this.
Alternately, go buy that $15 le creuset aluminum knob.
hypnolobster 5 months ago
i love this bread!!! Best discovery I ever made was Jim Laheys book. If i'm in a hurry I sometimes use 1 and half tsp yeast instead of quarter tsp and I can have this yummy bread in a few hrs instead and it still tastes just as delicious!!!
moanadeep 5 months ago
@moanadeep there's another video where lahey recommends using extremely warm water and a few drops of red wine vinegar instead of using more yeast to speed up the process.
biohax 5 months ago
Love your 'No-Knead Bread' video! Thanks for sharing!!!
InAllFun 5 months ago
Thank you.
hamoorung 6 months ago
He says 500, that is Fahrenheits so any house oven can reach that. In Europe that's 250°C.
majazbee 6 months ago
can we use any flour with same technique (like wholewheat flour) please advise.
thank you
aartinsharma 6 months ago
@aartinsharma
I have found with just about any bread product you can use some whole wheat flour but I would not use more than a 3rd whole wheat because the dough won't rise as well after a certain point. Whole wheat flour is heavier.
lol245525 6 months ago
@aartinsharma Note:
OH and you want to mix the whole wheat and bread flours together before putting the liquid in using a whisk especially if you are making a no knead bread. I am not a very experienced baker I started only sometime last year.
lol245525 6 months ago
you have to wait 19 hours?? why?
SaxxonThespian 6 months ago
@SaxxonThespian so that the bread can rise or increase
6199Amber 6 months ago
@SaxxonThespian
The bread ferments to my knowledge or w/e you call it. If you wait the time bread taste great! If you don't wait it will taste plain.
lol245525 6 months ago
How long for the second rise, and at what temperature baking: 500 degrees Farenheit?
jantjesjantje 6 months ago
@jantjesjantje
Yeah, no domestic oven can reach 500 C, so it's 240-260 C (use an oven thermometer!)
Second rise (also known as proofing) means letting it rise until it DOUBLES in size, this can take any amount of time, maybe a few hours, depending on size and ambient temperature.
llunchbox 6 months ago
If you're going to show how to make no knead bread, then show ALL THE STEPS!!!!!
Otherwise you're misleading or maybe we need to look for a 4-year-old!
ALEKHINE1927 7 months ago
@ALEKHINE1927 How are they not showing all the steps?
mbychows 6 months ago
@mbychows Check out the site/recipe for No Knead Bread and compare the steps!!
ALEKHINE1927 6 months ago
I used a cast iron dutch over and cooked it on my outdoor grill. Turned out fantastic and didn't heat up the house.
megarhonda55 7 months ago
ok im going to try this out but it looks like a load of ball shit to me
steveoplacebo 7 months ago
HOW LONG FOR THE SECOND RISE??? What an important peace of information to leave out.
steveoplacebo 7 months ago
that would be nice, if wasn't for the iron pots... those are expensive, believe or not.
CriminalMacabre 7 months ago
@CriminalMacabre A Lodge 5-Quart Cast Iron Double Dutch is only $30.
shetookthekady 7 months ago
@shetookthekady then I should stop browsing at El Corte Ingles (like harrods, but spanish) because the cheapest they had costed 150€
CriminalMacabre 7 months ago
@CriminalMacabre A medium-to-large Pyrex saucepot (with Pyrex cover) works fine for me at 450 for 30m lid on / 20m lid off. Use commonsense precautions when dealing with hot Pyrex. Enjoy!
5botkin 7 months ago
why does my bread come out doughy and a little wet in the center and white not yellow? i tried making but halved the quantities of the ingredient.
is it possible that the dough has over risen?
otroperoloco 7 months ago
@otroperoloco you used wrong flour
awesome220 7 months ago
jim lahey is a drunk bastard
wtbrowni 7 months ago
What size was that dutch oven? Would a 3.5 qt one be right?
mikey2312 7 months ago
@mikey2312, I've read on other sites that the 3.5qt is fine and the bread will come out taller.
pfirsch77 7 months ago
I am guessing the pot needs no "anti stick" stuff before you put the bread - correct? Oil, butter spray would probably burn the bread at 500 degrees...???
robione0550 7 months ago
@robione0550 : NO ! I tried it exactly as Mark is showing and (surprisingly enough for me too) the loaf came out perfect! Just amazing! This is by far the BEST recipe for bread I have ever found on the Net. Thanks Mark!
MrAlessandroRMaffei 7 months ago
Goood job
kortana2000 7 months ago
What is the brown stuff he puts on both sides of the dough before he puts it in the pot?
wagoneeraz 7 months ago
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MCjeuris1 7 months ago
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MCjeuris1 7 months ago
@wagoneeraz wheat bran
LittlePyroManiacDude 6 months ago
This guy's oven cost a hundred thousand dollars more than the one in my kitchen. :> But I'm going to give the recipe a try anyway. Perhaps I dont need steam injection since its in an enclosed container?
latjjtal 8 months ago
@latjjtal Ok, I tried it. Effing amazing. This is probably the most important video on youtube.
latjjtal 7 months ago
Looks fantastic will semolina or rice flour do
Instead of wheat flakes n
owendov17 8 months ago
@owendov17 I put flax seeds on the outside of mine, comes out amazing
kaylatheimpaler 7 months ago
Follow the video. Instant yeast is breadmaking yeast.
If using 'fresh' active dry yeast. increase amount by 1/3 and activate it before adding to mixture. Google
Fluf the flour before measuring it, no need to weigh it.
Use the full amount of water, the dough should be wet.
Bake it enclosed container, no need to use cast iron.
I've been looking for a recipe to achieve this texture for over 20 years and only happened on this site by accident. The best thing that ever happened to mje!
kamakura1192a 8 months ago
@kamakura1192a ABSOLUTELY AGREE, Kamakura... This is by far the very BEST bread recipe. Whoa!
MrAlessandroRMaffei 7 months ago
I have tried many different recipes and finally I have found super easy way to make bread at home thanks to you! Bread is delicious, I so wanted to try it instead of using dutch oven I don't have etc. I just used plain round oven dish, covered it with pizza pan and underneath (rack below) I have placed another dish filled with water (to create steam) it worked and I love it ;-) Thanks!
kurczaczeksz 8 months ago
Watch "How to bake Sullivan St bread at home." Jim fills you in about the second rising. When I first baked it without the 2nd rising, the outside texture was very crunchy, but the inside had a lot of holds, one as big as a quarter. Too moist & a little bit rubbery. Not good for paninis - too moist and holey. On second attempt w/ 30 minute rising, there were fewer holes.Good for paninies.Similar to Whole Foods for $4.79. I added 1 & 1/2 cups of flour & 1 t. salt & kneaded 10 min. Thanks Jim!
chefwannabe1 8 months ago
Try it. The texture is all there.
I have been using this recipe now and then for years. Two years ago I made twenty pounds of bread for a big group dinner this way. It took an hour or so of my time. People were amazed, I just smiled. Next week I'm doing twenty pounds again with roast garlic folded in...
It really is great! I made bread every other day for years when I was in school and nearly had this worked out on my own using a loooong rise with sourdough starter.
Try it! Easy as pie.
palletjack612 8 months ago
The only thing they say is a 6 year old could do this but from reading the comments I highly doubt many people that don't already know the basics of bread baking will be able to do this recipe. This may have gotten buzz for the cool idea but its like food network you watch the show but it is not as easy as it looks for preparation.
Actually this is a good idea for a recipe if you don't have the time to knead, otherwise I like the kneading texture and the taste of doughs that take more work :P
yeahimboredlol 8 months ago
This has been flagged as spam show
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KittyyyJodeeaa630 8 months ago 60
Looks good but how does it compare to the texture of kneading bread...hmm....
lol245525 8 months ago
Nice recipe. Will definitely try it as the bread looks like the one we buy.
My try at bread making: watch?v=qDwUrb1aOe4
EmperorAst 8 months ago
So Kind- Thank You for you generosity in sharing this great recipe!
MarkinArabia 9 months ago
Something is not right with the recipe. He says cup and a half but he only puts 1 cup in. My dough is not shaggy and wet but it's more like pancake soupy pancake batter. After 12 hours it's still like pancake batter only with bubbles : /
melonbarmonster 9 months ago
@melonbarmonster
3 cups flour, 1/4 tsp. yeast, 1 1/4 tsp. salt, 1 1/2 cups water. mix lightly....put in clean dish and cover for 12-20 hours....put on floured surface, fold one side over the other right to left, left to right and then again top to middle bottom to middle....Heat pot at 500 degrees for 30 minutes and then put dough in and cover. Cook 20 minutes and then remove cover and bake for another 10 minutes until top is a deep brown....good luck...
c00licks 8 months ago
@melonbarmonster
Reduce the amount of water. The actual numbers will vary for you depending on how much flour you actually use. I measure my flower using a scale because "1 cup" of flour can vary greatly in volume depending on how tight you pack the flour in the cup. After you make about 2 successful batches, you'll start to just get the feel of it and not really rely on exact measurements of liquid.
robert0380 8 months ago
@melonbarmonster I have the same problem. I'm using dry yeast and I'm thinking that could be whats wrong...but i read somewhere that you could replace 1/4ts instant yeast with 3/4ts dry yeast. What I'm gonna do is try one batch with instant yeast (same measurements) and another batch I'm just gonna add more flower see what happenes.
simonmartelo 8 months ago
@halfacig haha - wow - you sound like you limit your life so much already - why stop now? stay simple halfacig!! stay simple.
ptolemys 9 months ago
not cotton nor fabric it was aluminum foil, because not all cast iron knobs specially enameled pots, resist temperatures above 350 f
0danniellito0 9 months ago
This is a great recipe! I am gonna try it! I just had some meauserements issues cause I am from Europe. I found 1 quarter tea spoon very smal quantity... that would be cca. 1 gram here. It's nothing. Is this right? thanks a lot
sonolavita 9 months ago
It seems of one Jim's pots was plugged with some sort of cotton or fabric knot. Does anyone know what this is?
video108video 9 months ago
@video108video It's not a plug, it's a small handle, my grandma has the same pots
980engelben 8 months ago
did he say hell's kitchen?
msfashionlover 9 months ago
people its bread do not refrigerate it let it sit out warm room 19 hours will be ggogy looking and it's not spam re watch if you gont get it wonderful mine turned out
kc0rdf 9 months ago
Can I do the same with wholemeal ingredients?
fevkin50 9 months ago
did he say 1 and a quarter yeast or a quarter yeast?
ned262626 10 months ago
@ned262626 A quarter teaspoon of instant yeast
fevkin50 9 months ago
thats how i do my bread for years its realy good
bestraha 10 months ago
isn't this autolyse?
ElMek07 10 months ago
@ElMek07 basically yes.
jhumel33 8 months ago
@jhumel33 So what's all the fuss about? Why is the NYT talking about a guy that is selling himself as the inventor of a centuries-old technique of making bread, used long before any kitchen-aid machinery was invented?
ElMek07 8 months ago
@ElMek07 What a great response to jhumel33....
intelplatoon 8 months ago
ballz
horrorkiller295 10 months ago
tried this today and mine doesn't look like his! starting over. I think I have yeast issues.
visualgirlPA 10 months ago
@visualgirlPA i suspect he put it in the frig
ned262626 10 months ago
I AM SO MAKING THIS!!!
musicnoranges 10 months ago
This has been flagged as spam show
I have a quick question regarding this bread. Can you also bake it at 250degrees C... my oven doesn't go above?
Thanks for the recipe.
CrisCriss2010 10 months ago
@CrisCriss2010 No, the whole idea is that the bread must steam in the pot and that can only happen at very high heat. Like he said, the hotter the better. 8-(
visualgirlPA 10 months ago
Comment removed
CrisCriss2010 10 months ago
Excellent crusty bread. Can't stop making it and sharing the recipe with everyone who will listen.
nancy
Swansn1 10 months ago
i buy this bread in my country by 0.10$
but in newyork u mybe buy it 10$
Mrhadiiiii 10 months ago
@Mrhadiiiii Salary is a bit different too. ;)
dvsjr 10 months ago
Since europeans dont use cup-measurements here is what you need.
At least that as what i think to be the right measurements. If not please correct me if im wrong.
300 grams of flower
150 ml of water
instant yeast about 4 grams ( usualy packed in small package of 7 grams)
and tspoon salt ofcourse is very simple :)
And then the 500 degreesFahrenheit is 260 degrees Celcius
I hope i got it right, if not ill let you know tomorrow :D
PeterStorm81 10 months ago
@PeterStorm81
When i went to goo