@sewsweet08 Quick oats are processed more than rolled oats (let alone steel-cut oats), and won't perform the same in a bread recipe. (I learned that from 15+ years of bread machine baking, but it should also hold true for no-knead & traditional bread baking as well.) I saw that for this recipe he used bread flour, not unbleached all-purpose flour -- wonder why?
Oops never mind... I see you added salt. The only thing I'd add about that description would be to fully call out 'sea salt'. :-) I'll finish watching now, lol thank you.
I know this was posted some time ago but hoping you still check comments for ??? Where did you get your digital scale? What is & where to get the wand that you mixed with? Glad to know that the steel cut oats soften during 18 hr rise. Great recipe ! thks so much
This is *fabulous* bread. So tasty. It just disappears at my house so fast. I've been baking it in a regular pan and I put a pie pan with a few ice cubes under it in the oven, as they do for the artisan bread, and it comes out crusty and nice. I also sprinkle a few regular oats over the top for a nice oaty touch. Thank you for this recipe!!!
I made this bread this morning and it is fantastic even though mine was just a bit underdone with baking it at 500 for about 40 minutes and 450 for 20. Next time I will bake it longer. Should I bake it longer at 500 or 450 or a combination of the two? Also, I have seen the videos of the NY Times No Knead bread and they don't let the bread rise a second time after folding it. They pop it right into the pre-heated container. Why do we need to let this bread rise after folding it over?
Liquids are measured in fluid ounces, which is volume, not weight. 1C water is 8oz. Measuring cups for liquids are clear (such as Pyrex) and have the ounce, cup, and metric measurements on the sides. Place the cup on the counter and view it at eye level when you pour in the liquid.
I got inspired watching your recipe, so tried to make bread for the first time today...in my solar oven. I used 1/2 cup flour only, since it was an experiment. The only other thing I added was a little all purpose flour, yeast and salt. After rising all night, I baked it in my solar oven, but took it out too soon and it was still kind of gummy. Since it looked like pizza crust, I cut it in two and toasted it. It was absolutely delicious. Next, I'll try a full recipe and include oats.
Excellent video. I can see that if you were real concerned about ingredients, freshness, no preservatives, additives, etc. that you would get into this. I'm sure it is superior quality to most, if not all, store brands. I would think the steel cut oats would be too crunchy seeing as how you need to cook them a long time in water to make oatmeal. I might go with rolled oats, but I see you are going for best quality ingredients. Don't break any teeth though. dkw
Great recipe! I love steel cut oats.
realmeneatgreen 1 year ago
Wait so I don't need to get it to like 210 aka boiling????
snoopyflick 1 year ago
oh is that the same as quick oats?
i just posted a video of me making your basic recipe andmy problems
i wonder if i left off the salt in th elast loaf
it looked ok just a bit bland and do ugghy
i cut it warm me bad
sewsweet08 1 year ago
@sewsweet08 Quick oats are processed more than rolled oats (let alone steel-cut oats), and won't perform the same in a bread recipe. (I learned that from 15+ years of bread machine baking, but it should also hold true for no-knead & traditional bread baking as well.) I saw that for this recipe he used bread flour, not unbleached all-purpose flour -- wonder why?
DOSBoxMom 1 year ago
Too much white flour, not good for insulin response.
1too3fore 2 years ago
I would love to see another video from you. you make it look easy
jmaprins 2 years ago
What about a tablespoon of oil
naguerea 2 years ago
i found that the second rising gives good bubbles in the bread and will stabilize the gluten strands....for a springier texture.
spankses 3 years ago
thx for d recipi!
88xavierx88 3 years ago
You don't have to activate instant yeast before adding to dry ingredients.
breadtopia 3 years ago
Proofing your yeast before adding it to the dry, pre-measured (weighed) flour(s) is recommended. Salt? What about salt?
anyusmoon1 3 years ago
Oops never mind... I see you added salt. The only thing I'd add about that description would be to fully call out 'sea salt'. :-) I'll finish watching now, lol thank you.
anyusmoon1 3 years ago
If you do a Google search on "Breadtopia" then go to their store, you will find these things.
breadtopia 3 years ago
I know this was posted some time ago but hoping you still check comments for ??? Where did you get your digital scale? What is & where to get the wand that you mixed with? Glad to know that the steel cut oats soften during 18 hr rise. Great recipe ! thks so much
mukwah1111 3 years ago
Excellent video!
johangolden 3 years ago
This is *fabulous* bread. So tasty. It just disappears at my house so fast. I've been baking it in a regular pan and I put a pie pan with a few ice cubes under it in the oven, as they do for the artisan bread, and it comes out crusty and nice. I also sprinkle a few regular oats over the top for a nice oaty touch. Thank you for this recipe!!!
dyannne 3 years ago
Steel Cut Oats No Knead Bread Recipes:
3/4 cup (3 oz.) whole wheat flour
1/2 cup (3 oz.) steel cut oats
2 1/4 cups (10 oz.) bread flour
1 1/2 tsp. salt
1 1/2 cups water
1/4 cup firm sourdough starter or 1/4 tsp. instant yeast
------------------------------------
could you pls give the weight (oz) of ONE cup of water too because I don't have a measuring spoon???
thankx!
9tforce 3 years ago
I made this bread this morning and it is fantastic even though mine was just a bit underdone with baking it at 500 for about 40 minutes and 450 for 20. Next time I will bake it longer. Should I bake it longer at 500 or 450 or a combination of the two? Also, I have seen the videos of the NY Times No Knead bread and they don't let the bread rise a second time after folding it. They pop it right into the pre-heated container. Why do we need to let this bread rise after folding it over?
celtylass 3 years ago
Liquids are measured in fluid ounces, which is volume, not weight. 1C water is 8oz. Measuring cups for liquids are clear (such as Pyrex) and have the ounce, cup, and metric measurements on the sides. Place the cup on the counter and view it at eye level when you pour in the liquid.
firefly68 3 years ago
That's awesome. You are inspiring me to try a solar oven.
breadtopia 3 years ago
I got inspired watching your recipe, so tried to make bread for the first time today...in my solar oven. I used 1/2 cup flour only, since it was an experiment. The only other thing I added was a little all purpose flour, yeast and salt. After rising all night, I baked it in my solar oven, but took it out too soon and it was still kind of gummy. Since it looked like pizza crust, I cut it in two and toasted it. It was absolutely delicious. Next, I'll try a full recipe and include oats.
achsofromm 3 years ago
Thanks so much for your no-knead bread vids.
Got me going baking bread. This will be fun, esp. experimenting with herbs, spices and veggies.
annapaloma 3 years ago
enjoyed your video!this is very interesting
i never tried to bake no knead bread but i
am going to give it a try. thank you for this great educational way of explaining it.
Great job-Vallo38
vallo3838 3 years ago
Excellent video. I can see that if you were real concerned about ingredients, freshness, no preservatives, additives, etc. that you would get into this. I'm sure it is superior quality to most, if not all, store brands. I would think the steel cut oats would be too crunchy seeing as how you need to cook them a long time in water to make oatmeal. I might go with rolled oats, but I see you are going for best quality ingredients. Don't break any teeth though. dkw
achsofromm 4 years ago
The steel cut oat moisten and soften during the 18 hour proof. Once they're baked they're perfectly soft to chew. You're right about the rest though.
breadtopia 4 years ago
great stuff
indrayevette 4 years ago