I like the idea of using a long sheet of parchment paper in the Dutch oven as both a baking liner and a sling for removing the baked bread; I just hope the parchment doesn't get too brittle to lift from being in the hot oven that long.
I wonder if a non-alcoholic "near beer" (f.ex. O'Doul's) would work & be acceptable to the commenter who didn't want to use beer. Otherwise, she might just have to find a different "no-knead" bread recipe which doesn't call for beer as an ingredient.
@DOSBoxMom Most of the no-knead bread has no beer. You can leave it out, but it does make the bread taste better. It does not taste like a sour dough bread. You can't even taste the beer. The amount is so little, and it sits for 12 hours to rise.
I like that the bread is kneaded a little, to get smaller holes. Better for sandwiches! But I do not drink, so never keep beer in the house. Also, I don't like sourdough bread. So would this work just as well if I skipped the vinegar and beer, or are they necessary somehow for more than just flavor? Is it a texture thing too?
@Crunchy68 I don't drink either, it only takes 3 ounces of beer, so I buy the cheapest beer to use it for the bread and throw away the rest of the bottle.
I use basalmic vinegar sometimes. That makes it taste good too. Maybe use a tablespoon or two.
@cgtlv I'm afraid you didn't really answer my question. I don't like the taste of sourdough, and I do NOT want to buy or use beer AT ALL. My question is whether the recipe would work without them, as far as texture goes. (I understand, and hope, that the flavor would be different - more like regular bread and NOT sourdough.)
@Crunchy68 It is not a sourdough bread. There are a lot of recipes like this without beer. This was from Americas Test Kitchen magazine and they said the beer gave it a better flavor. I don't remember the texture because it has been a year since I made it. Go check Food Wishes dot com. He makes bread like this without beer and shows videos on them on youtube also.
I'm just floored that someone has come up with this great, nearly foolproof recipe that makes truly amazing bread, and here are whiners on here who want to know "can't I use something else instead of the beer" ?
Follow the damn recipe. It's these imbeciles who never actually follow the intended recipe--even ONCE--who are the first to complain that it didn't come as they'd hoped.
It is only like 4 tablespoons of beer. Try leaving it out if you don't want it. It does give it a good flavor, try balsalmic vinegar, a tablespoon of it, that will flavor it good. I have made bread with that.
Thanks for posting this video - I'm hoping to share it with friends who have never made bread before. It's a great recipe, I agree. I'm sooo happy CI came up with this version. I think I've made it 5 times in 2 weeks.
I have been playing with the recipe and I now use bread flour (tastes much better). I also just heat up the pot at 450 and then turn it down to 410 when I put the bread in the pot. Cook 30 with lid on then 25 with lid off. If does not get so black that way and tastes great.
I'm going to try the bread flour - thanks for the suggestion as have been wanting to try different versions of this bread. I also read some folks say they started substituting 1 Tbsp starter for the vinegar and that they liked the taste even moreso that way. Might try that too. Interesting note about how you resolved the blackness of the loaf; I might try to play with the temps on my oven too. Happy baking!
I have made the NYT recipe many times and found it easy but with a boring taste. The Cooks Ilustrated version is PERFECT!!!! It tastes very much like a good sourdough with the chewy inside and the robust crust.
I went and bought one at wal-mart, a plain 5 qt black one that works great. I have watched other videos where people use regular big pans. I like the black cast iron pot because it has a metal handle. The one in my video has a plastic knob that starts to melt.
Thanks Wally. I just put some in the pot to rise overnight. Make it before bed and the next day you can finish it and cook it for dinner. It is so good. It has a hard crust and nice texture and great taste. Makes great sandwiches too.
No I didn't, the Cook's illustrated said it was not as good so I didn't try it. I made it again but only did it at 400 degrees, I think it turned out better. I wrote about it on my blog, the link is on my cover page of my channel.
I like the idea of using a long sheet of parchment paper in the Dutch oven as both a baking liner and a sling for removing the baked bread; I just hope the parchment doesn't get too brittle to lift from being in the hot oven that long.
DOSBoxMom 1 year ago
@DOSBoxMom It does get brittle but you can still lift it. I have baked this at a lower temp just for longer.
cgtlv 1 year ago
I wonder if a non-alcoholic "near beer" (f.ex. O'Doul's) would work & be acceptable to the commenter who didn't want to use beer. Otherwise, she might just have to find a different "no-knead" bread recipe which doesn't call for beer as an ingredient.
DOSBoxMom 1 year ago
@DOSBoxMom Most of the no-knead bread has no beer. You can leave it out, but it does make the bread taste better. It does not taste like a sour dough bread. You can't even taste the beer. The amount is so little, and it sits for 12 hours to rise.
cgtlv 1 year ago
I like that the bread is kneaded a little, to get smaller holes. Better for sandwiches! But I do not drink, so never keep beer in the house. Also, I don't like sourdough bread. So would this work just as well if I skipped the vinegar and beer, or are they necessary somehow for more than just flavor? Is it a texture thing too?
Crunchy68 1 year ago
@Crunchy68 I don't drink either, it only takes 3 ounces of beer, so I buy the cheapest beer to use it for the bread and throw away the rest of the bottle.
I use basalmic vinegar sometimes. That makes it taste good too. Maybe use a tablespoon or two.
cgtlv 1 year ago
@cgtlv I'm afraid you didn't really answer my question. I don't like the taste of sourdough, and I do NOT want to buy or use beer AT ALL. My question is whether the recipe would work without them, as far as texture goes. (I understand, and hope, that the flavor would be different - more like regular bread and NOT sourdough.)
Crunchy68 1 year ago
@Crunchy68 It is not a sourdough bread. There are a lot of recipes like this without beer. This was from Americas Test Kitchen magazine and they said the beer gave it a better flavor. I don't remember the texture because it has been a year since I made it. Go check Food Wishes dot com. He makes bread like this without beer and shows videos on them on youtube also.
cgtlv 1 year ago
excellent choice in beer i must say. and thanks for the helpful videos on cooking. i think im going to try this next week.
elbauzan 1 year ago
May very well have a good flavor -- but just think how much better the flavor would be if you used fresh-ground whole wheat flour...
markpianoman 1 year ago
I'm just floored that someone has come up with this great, nearly foolproof recipe that makes truly amazing bread, and here are whiners on here who want to know "can't I use something else instead of the beer" ?
Follow the damn recipe. It's these imbeciles who never actually follow the intended recipe--even ONCE--who are the first to complain that it didn't come as they'd hoped.
Duh.
meticulum 2 years ago
It really is a small amount of beer. I just buy the cheapest beer just to make this bread. It is a easy and great tasting bread.
cgtlv 2 years ago
@cgtlv
Not only is it a small amount, there will be no alcohol whatsoever in the bread once it is done baking.
camcoop25 1 year ago
That bread turned out gorgeous!
applesomething 2 years ago
A wonderful looking loaf of bread!
I am going to bake this one this weekend!
TangoSpiceCompany 2 years ago
Hi, I think I'm gonna try making this recipe. Question though, is the beer room temperature or cold? Does it even matter?
Halation2 2 years ago
I used room temp beer, but it does not take very much and it sits all night so it does not matter.
cgtlv 2 years ago
excuse me is the beer necessary can i substitute it for fumthing else
sonnam2802 3 years ago
It is only like 4 tablespoons of beer. Try leaving it out if you don't want it. It does give it a good flavor, try balsalmic vinegar, a tablespoon of it, that will flavor it good. I have made bread with that.
cgtlv 3 years ago
Thanks for posting this video - I'm hoping to share it with friends who have never made bread before. It's a great recipe, I agree. I'm sooo happy CI came up with this version. I think I've made it 5 times in 2 weeks.
lisaapb 3 years ago
I have been playing with the recipe and I now use bread flour (tastes much better). I also just heat up the pot at 450 and then turn it down to 410 when I put the bread in the pot. Cook 30 with lid on then 25 with lid off. If does not get so black that way and tastes great.
cgtlv 3 years ago
I'm going to try the bread flour - thanks for the suggestion as have been wanting to try different versions of this bread. I also read some folks say they started substituting 1 Tbsp starter for the vinegar and that they liked the taste even moreso that way. Might try that too. Interesting note about how you resolved the blackness of the loaf; I might try to play with the temps on my oven too. Happy baking!
lisaapb 3 years ago
I have made the NYT recipe many times and found it easy but with a boring taste. The Cooks Ilustrated version is PERFECT!!!! It tastes very much like a good sourdough with the chewy inside and the robust crust.
httpmom 3 years ago
I make this a lot now. I think it is my favorite bread and it is very easy. Just remember to put it together the evening before.
cgtlv 3 years ago
what do i use if i dont have a dutch oven to bake the dough in?
keg265 3 years ago
I went and bought one at wal-mart, a plain 5 qt black one that works great. I have watched other videos where people use regular big pans. I like the black cast iron pot because it has a metal handle. The one in my video has a plastic knob that starts to melt.
cgtlv 3 years ago
Hi, what should I do if I need to take a shit during this process. Thanks
chookter1 3 years ago
Just take one. The bread will wait.
cgtlv 3 years ago
Ahahahahaha!
applesomething 3 years ago
it looks really really good.
Nessacodagenio 3 years ago
Thank you & great stuff!!!, I will try it sometime!!!
andrew1711 4 years ago
looks yummy :)
legofan777 4 years ago
Question where do you live
netman15 4 years ago
Love your bread recipes.Good stuff
drofmadness 4 years ago
Thanks Wally. I just put some in the pot to rise overnight. Make it before bed and the next day you can finish it and cook it for dinner. It is so good. It has a hard crust and nice texture and great taste. Makes great sandwiches too.
cgtlv 4 years ago
My mother can make that to
netman15 4 years ago
Looks like the Cook's Illustrated upgrade to the NYT recipe... Very good recipe!
msb2ncsu 4 years ago
It is the recipe in the Cook's mag. It tastes so good.
cgtlv 4 years ago
Did you try the original NYTimes recipe too? Was curious how different this was from the first one.
msb2ncsu 4 years ago
No I didn't, the Cook's illustrated said it was not as good so I didn't try it. I made it again but only did it at 400 degrees, I think it turned out better. I wrote about it on my blog, the link is on my cover page of my channel.
cgtlv 4 years ago
wow yummy ^^ awsome
shawnk96 4 years ago