Speedy No-Kneed Bread Revisited

[wrestlingfanman22]

Food porn.

[totally0511]

omg that breadmaker is like teaching chemistry lol

[imworthit200percent]

even at 1 min left of the vid, I was still hoping they would show the second/better version... dooh

[totally0511]

@imworthit200percent me too lol

[dzivri]

major like! made the second version, came out fantastic. and ive never made bread before

[airos1132]

Question, Can you use apple cider vinager?

[geraldinebacalso]

A bread which is done in just 5 minutes that really is a speedy.

[muslUnbounded]

yak yak yak.

two egos trying to have their names mentioned.

baking requires measurements, where are they?

what a waste of time this was.

[JelloJerrika]

@muslUnbounded The measurements are all described in the original no-knead bread recipe video... If I remember correctly it was 3 cups of flour + 1.25 teaspoon of salt + 1.25 teaspoon of instant yeast + 1.5 cups of water... You kindda have to have seen the first video in order to appreciate this one.

[publius123dolphin]

In the time it took you to post a complaint, you could have Googled the video's title and located both recipes in print. Look, these men believe in cooking as a way to build a cooking community and encourage creativity / experimentation -- not just a way to produce 'the best' meal possible. That's why some of these videos aren't about a fast 'bottom line'.

[muslUnbounded]

@publius123dolphin, in the time it took you to read my comment and write your crap, you should have realized that my point is valid.

[zimbalatti]

Hows about a thumbs up for Jim Lahey for his videos (over 1 million hits) and his informative videos, for showing us all how to make kick-azz bread!!

[hvalagao]

Does anyone know if I can use Salad Vinegar or Apple Cider Vinegar instead of Red Wine Vinegar?

[queenoid]

@ecitraro, you are right about knead. UNfortunately, you should have used its instead of it's.

[ecitraro]

Correct me if I am mistaken, but isn't that *knead* instead of kneed - sounds like the bread's gonna do a number on you with it's knee this way...

[ecitraro]

Correct me if I am mistaken, but isn't that *knead* instead of kneed - sounds like the bread's gonna do a number on you with it's knee this way...

[casagrandecats]

love it! so after the 3-4 hours then what? stir it down put in pot and let rise again for how long?

[logginsalternate]

nyt always knows better than anyone else

[meripyare]

@aabv63 le pain et le fromage je crois que c'est ce qui me manque le plus. j'en suis à rever de camembert...et s'il n'y avait que ça !!!

[meripyare]

@aabv63 He actually said on an interview that he traveled over europe because of his passion for bread.Landed up in italy (after france) and discover the no knead technic. He thought, using this technic, to make his own bread recipe and opened a bakery in usa. Btw le pain sans petrissage n'est pas propre à la france on le retrouve dans d'autre pays d'europe par example (alors chauvin?).Bon ok have to admit that there is probably no other place to eat a large variety of quality bread than france!

[jtyner6]

Just made this yesterday!! Amazing loaf of bread. Used only the flour, yeast, salt, water, oil method. Will be making this weekly. Perfect! Only took 2 hours to rise in my slightly warmed oven.

[cageybee777]

I love USA :)

[marlin187]

i tought you guys were going to kiss for a moment there.The recipe is absolutely superb.Thanks for posting

[enderwigginfan]

@marlin187 i was expecting a kiss too! bread does things to men!

[marlin187]

@enderwigginfan Not to all of us.

[BRIANVADUZID]

can you use whole wheat flour instead?

[paddlepower888]

@BRIANVADUZID

yes, you absolutely can use whole wheat flour. you'll need to add one or two tablespoons of extra water per cup of flour to ensure you have enough water for the development of gluten structure and to end up with the airy crumb. I would also suggest the longer 12 hour fermentation. I have even allowed a 90% whole wheat dough to ferment in the fridge for 3-4 days and achieved a great airy crumb.

[LeannaLitha]

Does anyone know if you can make this gluten free? Cause it looks soooo yummy, but I can't have gluten...

[sgrsgrsgrsgrsgr]

@LeannaLitha No! the protein in the flour will turn into gluten. Check the KAF website (King Arthur Flour) for gluten free.

[supercooled]

I followed the recipe from 2006 and it came out pretty good. I shaped it in a baguette style shape but I'm lost as to why the insides are so tough and dense; is this the result of no-kneading? it's not a bad effort for my first time but I wish it were more like the store bought stuff --- soft and airy.

[SimonAZ]

Slow fermentation is better for the taste so why speed it up ? Just start in the evening and finish the recipe the next day. Would be interested in Jim Lahey vison on whole weat no knead bread though.

[meeshlabelle]

Mark Bittman is delicious. :)

[liarsclub75]

I have been baking bread for over 10 years and have made variations of no knead bread. I tried Jim Lahey's way today and the bread came out fantastic. Using the dutch oven made it very crusty.

[mygoatisdead]

I'm making my first bread ever right now!! It'll be proofing for 24 hours, when I wake up in the morning lol

[GuitarSauce]

Great dialog! Nice variation on the longer fermentation recipe. I made Jim's bread for the first time two nights ago. The dough never really got darker in color, even after fermenting for 19 hours, and then it completely stuck to the linen napkin. Had to rip it away from the cloth when I put it in the pot, an old, 5 qt., aluminum Dutch oven. Was very dubious about how the bread would turn out, but it was fabulous! I immediately began planning a baking schedule, and Im now on my second loaf.

[MuffinMario]

@GuitarSauce Make sure there's plenty of flour on the towel and you should have no problem. I also make sure my hands are floured as well.

[Boyntonstu]

2 or 3 days after baking, try light toasting slices and melting on some butter.

Elicious! (even better than Delicious)

[freeheretic111]

What about the size of the Dutch Oven. Can I use a 5 Quart or do I need the larger 7 Quart?

[jahfakin]

I use a 5 quart just fine.

[freeheretic111]

I can't wait to cook my first bread!

[jaime7654skippy]

thanks for the recipe I can wait to try the no knead bread

[yakyakyak69]

I brew beer. How about using 2-tbs of the yeast left in the bottom of the primary fermenter to make bread?

I'm going to give it a try!

[speckspeck]

remember that brewer's yeast is a different cultivar of the species and so the nutritional requirement may be changed, such as, you might need some way to keep the rising yeast from prematurely ending fermentation before you acquire the completed end result....may work though, try it

[cireme]

So... How was it?

[yakyakyak69]

It gives the bread a very rich and nutty flavor. Mikey likes it!!

[massiveants]

@yakyakyak69 How did that work out for you?

[poobens]

Jim Lahey is a badass.

[sowhosurdaddy]

I wish they had made both versions of the bread then made the actual comparison. I think the video would have been more substantial if Jim Lahey was able to illustrate the differences in crumb and crust between the two breads.

[IscariotXVI]

"..I am the liquor."

- Jim Lahey, not the breadmaster the trailer park supervisor in Trailer Park Boys :D

[smettius]

wow I hate seeing these fucking things. You know what? I hope YOU die, while the rest of us don't, because we don't believe in stupid shit like this.

[monswye]

I agree with a previous poster--the point of the red wine vinegar is to make up for the lack of taste due to decreased fermentation. I've been making bread by this method since the original recipe came out. Now, however, I don't use yeast--instead I use about a cupful of sourdough starter for each loaf. Fermentation is about 12 hours. Taste is wonderful.

I wouldn't save time with this new recipe, since I always mix the dough the night before and bake the loaves first thing in the morning.

[TheCompleteGuitarist]

I think the red wine vinegar (acidic) is added to activate and encourage the yeast. In beer and wine making (a related culinary art) lemon juice (an acid) or cream of tartar is added to do exactly that. So the yeast should do it's work in less time.

[serpensphile]

DANG...should have read down one more before posting. You are Right!!!!!

[serpensphile]

Actually, it acidifies the dough and it gives the yeast a more favorable environment

[MyREDTAIL]

@monswye How do you make the sour dough starter do you have a recipe for making it. ? would appreciate it.

[kvaks3000]

@monswye

If you use sourdough starter (from the previous batch, I presume), how do you mix this with the rest of the dough without kneading?

[speckspeck]

i tried this, and the first time it came out perfect, delicious crumb ....follow the measures exactly and remember salt

[darlac59]

I followed Mark Bittman's recipe and changed the yeast to 1 1/4 teaspoon, used very warm water, left everything else the same. I let it sit for 3 1/2 hrs. then scooped out, rolled in the flour into a ball and let rise for 45 minutes. I did NOT use the vinegar and it turned out better than the ones I let sit overnight! It was fantastic.

[WoundedEgo]

I make the no-knead bread (a variation) every 2 days for months... my family still oohs and aaahs...

There is no longer any excuse for not making your own bread.

Also, I buy my wheat at the local grain store for $6.50 for 60 pounds... and grind it myself.. my bread costs about twenty cents per loaf!

[LadyWeasel]

So you're making it with whole grain? I tried that and it turned out too dense :(

[WoundedEgo]

Actually, I had just bought the flour when I wrote that. It is apparently not hard winter wheat because it seems to have no gluten.

So I'm back to using white breat flour.

[LadyWeasel]

Aww man..  I'm trying this recipe the orginal way as we speak.. :P

[LadyWeasel]

oops... i mean, original.. :P

[ashtonturner]

I've done their original no knead technique a few times and it has worked very well. Probably not quite as well as the theirs, but still very good. I think the time element is key, and a good oven helps as well. I've done a fair amount of bread making by hand and this one is definitely worth doing and knowing about.

[Doughnutchef]

Higher hydration brings large crumb,however bittman fails to understand that increased initial yeast population means increased food (maltose)consumption by the yeast ,but the real loss comes with flavor,because the dough can't marinade in the acids produced as a result of fermentation,the red vinegar is to mimic long fermentation

[ziffy1]

tried it...utter disaster

[evilan9el]

It's been a month!! How did it come out??

I've been making bread taking a whole day or so - this new recipe save valuable, hungry minutes