No Knead Bread Mark Bittman NY Times & Jim Lahey

[thatbastardson]

get some all natural dough conditioner if your bread is too dense. fixes it right up. you can actually make a decent wheat bread that way.

[erochow]

@thatbastardson interesting, will have to check out dough conditioner, thanks for watching, eric.

[misstresst]

would the steam thing in the dutch oven produce a crusty crust on just about any recipe? Id make pesto bread,and it would be good.

[erochow]

@misstresst yes, you can use the dutch oven method on all sorts of bread, try it out and let me know. thx, eric - gardenfork

[smoothjill09]

this guy is totally coooool,,,,,i like him. he is a good communicator!!! i think he is my fave so far as i have been watching all the utube clips on artisan bread.  so, thank you!!!!!

[pucrob]

I've been making this bread per Jim Lahey's method for over 3 yrs with no problem. After baking this bread for a while, I purchased his book as gratitude for sharing his method with Mark Bittman.

Rob

[erochow]

@pucrob agreed. we all owe Jim Lahey a big thanks for his bread recipe. thx for watching, eric.

[Emphatican]

Cute dawggy!

[catiamezalira]

Fantastic recipe. I am here in Brazil and I will try. Congrats. Peace.

[andypanda758]

I have tried many times to make this bread just as you make it,, ingredeants, rise time,and temp.Alas all i get is no rise or little rise and a loaf of hard crust.

[left4dead15261]

How to I fix my cast iron pot? I tried to season it with oil and it turned out sticky. Do I put it back in a really hot oven and hope it cooks the oil off or do I get some steel wool and start scraping?

[Emphatican]

@left4dead15261 Ay-yoy.... DO NOT scrape enamelled cast iron, if that's what it is. Try the ceramic stovetop cleaners and the sponge pads used with them (ie. magic eraser). If its raw cast iron, no prob, you can reaseason.

[SacchiMoto]

Thank you much for this video - watched it on Tuesday morning and made it on on Wednesday morning. I used 1 and 1/2 cups of my sour dough starter instead of the water and I have to tell you, I don't think it could have been any easier. I will be following your steps here to make a rye bread on Friday to take over to the WIfe's folks for lunch - will let you know how it turns out. Glad I found your video and happy baking!

[mayolson2]

I always start my bread with a sponge and it has worked for me for 40 years.I use no appliances-just my hands.Bread machines are a definitely thumbs down for me!

[aunthill167]

Jim Lahey??? Does no one watch The Trailer Park Boys??? Sorry I had to mention this. Great video as usual.

[erochow]

@aunthill167 not sure who the trailer park boys are, but Jim Lahey of the Sullivan Street Bakery invented this method

[aunthill167]

@erochow Oh! It's just a funny show (Canadian)...I highly recommend it... lol! Tried the recipe and it turned out great!

[xl0l0l0l0lx]

@erochow - You know.... i'm no bread expert but I doubt VERY highly that Jim "invented" bread. I mean, are you serious?!

[Emphatican]

@xl0l0l0l0lx He invented the RECIPE. Duh.

[pucrob]

@xl0l0l0l0lx They were baking bread in cast iron over coals for many years but Lahey enhanced the method. Also from his book, he spent a lot of time in Italy learning their methods. I learned this method in 2008 but it all started in 2006 when Mark Bittman interviewed him at his bakery. It's on Youtube!

[DOSBoxMom]

I've seen some other no-knead bread videos where the baker used one of those "clay baker" things instead of a Dutch oven; since I already have a Dutch oven, though, I'll use that. (BTW, any hardware store will sell you a metal drawer knob to replace those plastic lid knobs on many Dutch ovens -- just bring the original knob & screw so they can match the screw size.)

[RiteshTammy]

loved the recipe

[Aalgaard]

Hi I tried this the other day and had two issues. First, the dough didn't seem to rise like the videos show. So for the last few hours I placed it on top of the warm oven. That seemed to speed it up some.

Second, I had a problem with burning! The bottom got too done.

Should I go with less heat next time, or less baking time?

[erochow]

@Aalgaard for it to rise well, i put it in the oven - turned off - and i turn on the oven light, leave it there overnight for the initial rise. if the loaf is burning, move the dutch oven higher up in the oven. thx, eric.

[Rellcsi]

@erochow

I follow the recipe exactly. Every video I've watched shows the dough sticky but workable after the 20+ hours of rising. Mine comes out so gooey each time that it is unmanageable. I add LOTS of flour to the work surface and the dough and my fingers still stick to it and it's impossible to shape. Any suggestions? I really want this to work! I love crusty bread.

[pucrob]

@Aalgaard I leave mine on the counter in the kitchen for 15-18 hrs and it rises for me. I use instant yeast also. As for baking, I use a cast iron pot in the middle rack at 450-475 deg f for 30mins than uncover for 20mins. I followed the directions and never had a bad loaf in over 3 yrs.

[mamareynita]

Hi! I´m trying to find the recipie.. I wrote it all dawn from the video, but how many degrees did you use? Thanks!

[MyREDTAIL]

@mamareynita I saw in the video the oven dial looks like it's on 475 degrees

[guitardbucket]

After watching the original video, I tried making the bread. I added 1 1/2 cups of water like it calls for, but the dough seemed extremely gooey. It was so gooey that after letting it rise for 12 hours, I couldn't even fold it like the recipe talked about. I'd sort of fold it, with it sticking to the cloth it was laying on and everything, and then when I'd flip it over to put the seam-side down, it'd just turn into a lump of goo.

[guitardbucket]

Enjoyable video :).

[akma06]

Thanks for sharing this recipe and showing how to make it. :)

[chilliepadee]

thanks so much ric, for your crystal clear step-by-step guide. can't wait to try it out now!!

[bhbeamer]

i have a dutch oven, but it has legs and big

i want to buy one without legs to make this bread, and need to know what

size is the one here

[Carolinver]

Thank god I'm Dutch, we all have Dutch ovens here!

[mommymur]

Informative "Homegrown" info on Sullivan's Bakery recipe as well as warm and funny. Love that dog!! I've made this recipe about 15 times and has turned out great. The warm water tip is important as is the prep for pouring the dough into the dutch oven. Personal taste dictates the salt amount. Pyrex bowls with lids work great. No to LeCrueset dutch ovens..I almost destroyed mine.

Just like the video says, I can't believe I can make such professional bread (and hardly do a thing).

[mommymur]

This is a great "home-grown" informative video. I've made this bread about 15 times & appreciate the information on how to prep the dough prior to pouring it into the dutch oven. Also, to use warm water instead of cold.

One thing I differ on is the amount of salt used. It's good to try the 1-1/4 tsp per the original recipe, but personal preference dictates this ingredient .

Pyrex bowls with lids work perfectly. No to LeCreuset dutch ovens. ..almost ruined mine..LOVE THAT DOG ...so funny.

[doritoesPLAY]

Do you have to use a dutch oven? i don't have one so is there any other type of pot i can use? PLEASE REPLY !!!!! thanks.

[erochow]

@doritoesPLAY i don't think anything else would work as well. maybe a covered casserole?

[fishin18]

@erochow i use a stoneware pot with a lid and it works just as well as the cast iron

[spankses]

@doritoesPLAY i've used a cast iron baking dish, a stainless steel soup pot with lid, even a marble choppin board slowly heated...it all works...my fave is the cast iron baking/roasting pan and a cake pan of water underneath to provide the steam...

[spankses]

@doritoesPLAY check out 'foodwishes' he makes and awesome chiabatta with the same method...minus the crock

[rexenne]

@doritoesPLAY You can put a smaller high sided pan filled with water on the bottom shelve under the bread (which is on the top shelf). This provides the moisture the bread would get in a dutch oven. :)

[Canuckette1]

Jim Lahey suggests a pot and lid made either of cast iron, glass, or earthenware. Beware of stainless steel, aluminum and such-- they don't conduct heat evenly. I think that a large crockpot insert would probably do the trick, but I've yet to try it out.

[Canuckette1]

Jim Lahey, who pioneered this method, suggests a pot and lid made either of cast iron, glass, or earthenware. Beware of stainless steel, aluminum and such-- they don't conduct heat evenly. I think that a large crockpot insert would probably do the trick, but I've yet to try it out.

[Canuckette1]

@doritoesPLAY Jim Lahey, who pioneered this method, suggests a pot and lid made either of cast iron, glass, or earthenware. Beware of stainless steel, aluminum and such-- they don't conduct heat evenly. I'm pretty sure that a large crockpot insert (at least 4 quarts) would do the trick, but I've yet to try it out. (I wish I'd thought of this and tried it before I bought my cast iron pot! )

[cageybee777]

@doritoesPLAY you can use pyrex

[hupguan]

@doritoesPLAY you can use a pyrex casserole. i used that and it works.

[aurielMoon]

@doritoesPLAY someone made sourdough and got the "steam" bu putting a pan of water below the bread and quickly spraying it every 10 minutes with water

[4DogsSake]

@doritoesPLAY I used my crock pot urn (removable from the electric base), and took the plastic handle off the lid and plugged the hole with wet paper towel. Worked like a charm. Anything that will hold heat (iron, ceramic, clay, maybe even tempered glass or steel, but not aluminum, etc.), and has a cover to hold in the steam should work.

[teamocilerific]

@doritoesPLAY YES! I use just a porcelain dish with a cover and it comes out beautifully! Just be sure your dish has a nice tight cover and I think you will still have success.

[4462834]

thanks for explaining the yeast

[C8Shay]

do you need to have the dutch oven?

[WDudleyB]

@C8Shay 

[40markava]

Odlums Irish flour works great too! Its nice hearty stone gound flour!

[40markava]

looks like you got a free bowl of soup with that hair cut! IT also is great for pizza !!

[LaCelestia]

I knew this recipe already. I watched this video because the man is so attractive...

[samridawaser]

i enjoyed that, thank you

[kristenspaintings]

Useful! Thanks for the demo. :)

[massiveants]

My doe was really, really runny. It stuck to everything. Not sure what i did wrong.

[massiveants]

can you make a batch of this doe, and will it keep?

[julesg2010]

Good Job! nice camera work, you three are hilarious ... I love your dog! Gonna go make this now ...yayaaa

[Landotter1]

VERY educational and detailed... Thanks for the video. I have made this bread a lot but used a slightly different recipe... 2Cwhite 2C wheat or rye. I mostly don't let it rise for so long. I use highly active Fleishmans, 2 packets. 2TBSP sugar for heavier flours. Wife is Russian so she missed the bread from her country. I made my first loaf and she almost cried. (she loves it). I live in small town mid America, we don't have good bread here and King Arthur but we do our best. Thanks again!!!

[MyREDTAIL]

@Landotter1 The bread where i live is like rubber not like the italian bread in NYC I am going to try sprinkle some SESME seeds on top of the dough like the do in the Italian bread stores.?

[guppyfish79]

Good tips! Can't wait to try it. I like the dog too!

[talentscoutjoe]

Quite entertaining....thank you.

[gwdancer]

I have been making this bread for several years now and I love it! Great video.

[123HURST]

What temperature was the oven?????????????????

[LittoBUbbo]

WOAH... *0* MESMERIZEDD

[chasitylabonville]

by the way...nice turtleneck!! :)

[erochow]

thank you. its my favorite.

[MyREDTAIL]

@erochow Question how many quart's is that cast iron dutch oven that your using in you video, & has it been treated or seasoned before use, before using it to make your bread without the dough sticking in the bottom of it. ? Great nice video seems easy to do thanks for posting.

[MyREDTAIL]

@MyREDTAIL How many hrs did you let that rise in the bowel, ? you said a couple in the video did you mean about 2 hrs or overnight for about 18 hrs. ?

[DOSBoxMom]

@MyREDTAIL The Cook's Illustrated "Almost No-Knead" version called for a 6 qt. Dutch oven; Nancy Baggett's "Kneadlessly Simple" version calls for a 3 qt. - 4 qt. Dutch oven. The bigger the Dutch oven, the more the bread will spread out during baking. Definitely use non-stick cooking spray (either the plain or "Baker's Joy" versions), or grease with an oil that will withstand the high heat (canola, not olive). Hope this helps!

[MyREDTAIL]

@DOSBoxMom Thank's I have a 4 qt cast iron seasoned dutch oven, that I bought for camping but never used as of yet & I think that this pot will be exacetly what I need to try your bread recipe in, I will follow your video instructions & keep my fingers cross, that it turn's out like your bread did.?

[MyREDTAIL]

@erochow What kind of taste does all of that corn meal give the bread,? I wanted to try sprinkling some sesame seeds on top before baking, like they do to the Italian bread in NYC bread stores, that recipe looks great & you gave an excellent demo on "HOW TO " I have a new cast iron dutch oven like yours in the video, & I am going to try it out with this recipe.

[chasitylabonville]

you guys are so funny!! i found this while searching for bread making tips...what i like is that your goofs look like mine and ya still get a good loaf of bread!! yay!! keep up the good work!! i'll definately keep watching!! :)

[Gunnarsguns]

made it 3 days in a row and turned out perfect every time....and i never have been able to make good bread until now.

[freeheretic111]

Great video, thanks!

Are you using a 5 Qt Dutch or the 7 Qt Dutch Oven? Do you think it makes a difference? Which is better?

[BidFunShop]

Great video, very entertaining. I used to be a baker by trade and when I stumbled upon this recipe, it just seemed too simple. I think I'll try it out tomorrow and see how it goes, thanks for the video.

[mrgalugo]

I agree about the salt. Thanks for saying it. Great video.

[cirrus18]

I use a round Pyrex casserole bowl with a lid.

I also found that this mixture tends to be rather wet and putting it onto a towel to rise his awkward/messy and not necessary. A better way, and much simpler is just to put the dough into the cooking bowl (COLD) instead of the cloth and let it rise to double its size. Carefully/gently cut a "X" about half an inch deep into the top surface of the dough and cook in the normal way.

[Konkaver]

Question... is the crumb a little wet compared to say... regular store bought bread?

[MsFoodlover123]

It is just a wonderful recipe. Really thanks for Jim's sharing! He is a great man. I will buy his book to support! This video is so funny to watch! Anyways, thanks alot for ny times, too. I bought many bags already and recently I am just too mad to make bread!

[duke0618]

You guys are fun... LOL.... I've tried the Mark Bittman recipe, but you made it a bit clearer.... thanks! Note to King Arthur: Come on! Pay these people! I just bought a bag of your flour because of them!

[bdemil]

Great video. Funnier and more details than the original NY Times ones.

[primesetter]

It was fun watching your video. Did you receive any check from king arthur yet? I have started using that flour only after watching your clip.

[erochow]

thanks for watching. King Arthur has yes to contact me,but i'm waiting for their call. eric.

[spinaway]

Chipmunk On homemade Bread mmm delicious.

[blastm4]

OK. I have tried this twice now and followed the directions to a "T" and although I end up with an excellent tasty, hard crust bread it is relatively flat. What i am finding is that it spreads out and i am unable to fold it over like you do. It spreads out. Help!

[tangrene]

Hi, I have used the recipe for years...and a few hints to the spreading out (after 40+years of baking bread) is first...don't worry about exact amount of flour...go by the shaggy look to the brief mixing. Weather and flour will vary it's weight...so go for the look.

[melonbarmonster]

I don't know what i'm doing wrong but my mix when i add the water is not shaggy but a watery goo that pours.

[tangrene]

See above hint...and 2nd hint...get a .99c straw basket about a large cereal bowl size. Place towel and dough inside this basket. It should almost fill this basket (before rising, fold towel over. Then try dumping it upside down into the cast iron pot. It tastes good even if you are laxing dexterity. This will help with the spread.

[jkpeskey]

I love making this bread! I really enjoyed your video!

Did your puppy get a piece of bread? ALL loaves of bread should be Lab tested!!!!!!!! : )

[Ralexcar]

Lab tested, LOL!!!

[LadyWeasel]

I'm trying this with 100% whole wheat sourdough starter and 100% whole wheat flour... Wish me luck!

[erochow]

let me know how that works out. thx, eric.

[LadyWeasel]

Well.... I don't think whole wheat is for sourdough... It did come out as a nice loaf, but the taste... umm... The sour of the starter mixed with the bitter of the red wheat was a bit overpowering for me. Don't get me wrong, I LOVE whole wheat bread and I LOVE sourdough... Just not in the same loaf.. Maybe you'll have better luck.. I used 1 cup starter, 2 cups water, 2 tsp salt, 3 cups flour. Rise time was about 8 hours, the rest is the same only with wheat bran in lieu of corn meal.

[LadyWeasel]

I want your kitchen. :)

[erochow]

thx. you should have seen the kitchen after i had to tear out the ceiling to clean out the chipmunk nests. not fun. eric.

[LadyWeasel]

Ouch!

[bekibooo]

what a beautiful video! Loved it!!!!! You suppose you could add different things into the dough before baking? garlic for example or olives?

Thanks for the recipe! Cant wait to try it ;)

[erochow]

yes, you can add all sorts of things. i add them just after the long rise. then form into a ball. thx, eric.

[00Pippin]

Wonderful bread, but I'm afraid the Labrador steals the show!

[erochow]

the Labs run the house now. they have their own couch. thx, eric.

[sonofsawdust]

"I couldn't get it quite right, kept making flat breads that were hard as a rock with no crum".

Same here! This is probably the best NKB vid on YT.

[erochow]

thank you mr sawdust. good to hear from you all.  thx, eric.

[illumistream]

this is the best video on the sullivan street recipe. better than Mark Bittman's. I couldn't get it quite right, kept making flat breads that were hard as a rock with no crumb. Watched this video, figured out what I was doing wrong and no I make it perfect every time. THANKS

[erochow]

hey thank you. check out our viewer forum for more No Knead info. lots of great people there. thx, eric.

[FanGunk]

It's still bubbling yeah...oh wait, it's just the washing machine shaking the whole house. lol~ love your video

[vudumojo]

You guys are pretty damn cool.

My bread didn't come out that pretty first time.

Kinda burned really and crust was hard and the inside was a bit sticky still...

Dunno

[erochow]

hey thanks. i think your oven temperature may be off. i'd leave the lid on longer in the oven.

its all a big experiment. there's more info at our viewer forum.

thx, eric.

[thecheney]

great video, thanks for the info!

[juliehashipbones]

Just discovered your videos. Love them!

[keg265]

can this recipe be doubled? to make at least 2 loaves at a time?

[erochow]

yes, you can double the recipe. check on our site for info, search for 'no knead bread '

[keg265]

is there a recipe for a whole wheat version of the no knead bread?

[erochow]

there has been some discussion of that on our site, but i can't put web addresses in YouTube comments, our site is listed on all our videos. and you can search the site for info. thx, eric.

[HaleyManobianco]

love your stove