No-Knead Bread Baking

[iLOVENATURE2011]

looks delicious....nom nom nom....=)

[ahamatmabrahman]

Its really great that you are showing people how to make bread easily in these hard times Thank you

[AbstractMan23]

will this method yield a thick crust? i find with my sourdough breads even baked on a stone, the crust is never that thick or crackly. once the bread cools, the crust always goes soft. maybe this is just because of the limitations of using a home oven and not a professional steam oven...?

[breadtopia]

@AbstractMan23 I think it's a combination of the wet dough and the cloche clay baker that really helps with a crackly crust.

[AbstractMan23]

@breadtopia with this cloche method does the crust stay sufficiently crackly/crispy ? i may have to invest in one of these... and how long must you pre-heat it for?

thanks!

[breadtopia]

@AbstractMan23 Crust always softens some as the steam from the cooling dough passes through the crust, but it's still better than otherwise. I preheat mine for 25-30 minutes and bake at 500.

[AbstractMan23]

@breadtopia thanks for the info! i think in commercial ovens they can control the steam better and perhaps the heat is more intense than in a home oven leading to a thicker crust...??

[breadtopia]

@AbstractMan23 I think you're right!

[TheGatesofDelirium]

Thanks for sharing your expertise with us!

I´ve been doind this recipe for several times over this month. It´s unbelievable tasty! I just got a single question if I may: Sometimes it comes a little bit raw in the middle. Is that why I made the dough too big or because I just waited for the initial 18 hours, folded itst and putraight it in the oven? Should I made those aditional steps in order to let it bake correctly?

[imsharad]

How much in gms or weight is the cup please.

[pijancski]

Can I double ingredients(6 C.of flour et.etc.)Planning to use my oval Le Creuset.

Will 30 min.in oven w/lid,15 min w/o work or is there any adjustmet recommended?

Time wise.

PJ

[ellie3637]

That is not easy! It takes over 24 hrs to make this bread!

[breadtopia]

@ellie3637 Yes it is easy. It's just not fast. There is a difference.

[flyingcat99]

Questions: 1. Why it has to use a container with cover (most demos in youtude are doing like this) for the first baking? can I just bake it as normal bread (without any container)?

2. how can I make the skin is not that hard, something like Italian bread such as focaccia and ciabatta?

[breadtopia]

@flyingcat99 This particular recipe and baking technique is intended to replicate the kind of crusty artisan bread that a lot of people like and can normally only find in good bakeries. The la cloche ceramic covered baker helps a lot with this. For a soft crust focaccia or ciabatta, just do a YouTube or Google search. There must be a billion other recipes better suited to soft crust bread than this one.

[jason1044]

I noticed you didn't use a liner in the proofing basket. Are liners necessary for wet doughs such as no knead recipes?

[breadtopia]

@jason1044 They're not necessary if you spray the basket with oil and coat it with wheat bran. However, I have taken to using a well floured liner since I made this video. It works great and is much easier to deal with.

[breadtopia]

You can use a bowl with a towel draped over it or parchment paper. Many people like the artisan look you get with a traditional proofing basket.

[DOSBoxMom]

What's the difference between the proofing basket used in the video from other baskets people have around the house? Could an ordinary basket (left over from some gift basket, say) be used instead -- maybe lined with a well-floured towel or parchment paper?

[ItsMsMargie]

Thank you for making this video.

[leeoze]

I tried this recipe a few times but each time I get a rubbery texture inside the bread?

I get the whole look as you present it (airy) but the isdie doesn't feel right.

Is this how it's suppose to be?

[bpdesigns4u]

I really like all your videos. They are very helpful!

[C8Shay]

do you need the cast iron thing? can i bake without that?

[novyx78]

makeing my first loaf now I hope its as good as claimed,

[rosewood513]

I have been a Breadtopia fan for a few years and I make the best bread.

[SethHesio]

2.43... how delicately he taps the dough with the scraper, it's almost sensual. lmao.

[elove8469]

I made the starter and I waited about 4 days so it was nice and "sour" I followed your video but I only let mine proof for about 8 hours, baked it in a dutch oven and ta-da AWESOME, I got a nice crust and nice holes and the whole house smells awesome!! Thanks!!!

[thatbastardson]

my bread gets rock hard after like 2 days. you guys seeing the same thing? the crust gets almost "uncuttable" as well. what are your results?

[Jsuarez6]

How long do you wait to to cut your bread? If you cut the bread too soon after coming out of the oven the bread will loose steam and dry out faster. Keep your bread in a ziploc plastic bag. Also, remember that commercial breads (Mrs. Bairds and the like) have preservatives and fats added to them so they are able to stay soft for a longer time.

[bfenti]

@thatbastardson Concerning rock hard bread.You probably shouldn't do this. I buy day old hard bread at half price. I wet my hands with water pat the bread all over to get the surface wet then heat it in the microwave on low for about 2 minutes, let it sit in oven for another 5 minutes or so and voila moist bread. OK someone tell me why not.

[thatbastardson]

@bfenti i would, if i ate microwaved food.

[radicalaccounting]

@bfenti brilliant. Thanks for the tip.

[kakliza]

it seems so much to do for one relatively small loaf.....(please don't kill me...)

[anzura1]

What was the towel with wheat bran for? He never used it.

[breadtopia]

@anzura1

Keeps the dough from sticking. Just one option.

[Boyntonstu]

Why not let it rise in a loaf pan an just bake it after 18 hours?

[breadtopia]

@Boyntonstu

You get better oven spring (rise) and better crust when you preheat it first then put the dough in.

[morga02w]

this video has helped me so much, i have become good with the bread making. Thank-you!

[risquecat]

Can you store yeast in the freezer for longer life even after the experation date?

Can I use breadmachine yeast for this recipe?

[freeheretic111]

Thank you.

[thatbastardson]

this guy sounds like maynard keenan. neat. good recipe too.

[Antiks72]

I just used Gold Metal flour, and ended up using a lot more water to make it sticky.

[fishpineapple]

I actually made this bread! Thanks to this video!

[Nightbird]

You're videos are wonderful, and I really love this one..thank you!

[Spartan488to300]

could I make this using spelt flour??? thanks for the great videos by the way

[breadtopia]

Sure. There's also a Breadtopia video on whole spelt bread that's really easy.

[Jolee154]

I tested it, and it truly works !!

[breadtopia]

Some people have reported good success with casserole dishes.

[spankses]

i don't have the dutch oven thing. would a large, thickwalled casserole dish work?

[WoeYeah]

Everytime I make this, the crust is very hard and the bread itself has a spongy texture to it. Any tips to improve this?

[breadtopia]

It doesn't mater in this case.

[lauls85]

Does it has to be warm water or temperature doesn't matter in this case?

[breadtopia]

I find it more convenient not having to use a towel. The basket leaves a nice pattern on the bread too.

[EvelynGB]

Can you tell me why you use a proffing basket? I have been making this bread for a few days now after seeing on the NY times video and I just let it rest on the counter with a tea towel over . I have had good results. What is the difference?

[breadtopia]

The dough whisks are awesome and inexpensive. Save up to get a clay baker when you can. Dutch ovens are fine, ceramic is better in my opinion for getting great crust.

[Sexybookworm23]

You make the best instructional videos! I am jealous of all your bread baking gear(basket, cloche, dough wisk). I haven't been baking very long and I am trying to acquire accesories - what do you think I should start off buying? Have you tried this recipe with the dutch oven - do you know how it compares?

[breadtopia]

I use SAF instant yeast. If you go the baking supplies store on the Breadtopia web site, you'll see what it looks like.

[cogginfamily]

I am trying this for the 4th time today. So far the results have not been good. I tried Fleischmann's Active Dry Yeast and White Lily AP flour, but didn't get the rise. This time I am using King Arthur's AP flour and an entire pack of the yeast and it is looking better. What brand of yeast and flour do you use? I am determined to get this right!

[9tforce]

thanks so much for sharing your recipe and the baking tech, I've started to make my own N.K.Bread for 2-month and we really enjoy them, but often my NKB stick the pot, could you pls help me to fix this pro.? (PS: I've tried the drier doughs and wetter doughs but they don't help prevent the sticking)

[cookingtheeasyway]

thanks for sharing your recipe...i love it. i am baking my bread in half an hour, i hope it comes out as good as yours!

[keg265]

can the ny times recipe be doubled to make 2 loaves at a time?

[Malook83]

I made this recipe today and everything seemed perfect except my bottom was a bit burnt? I'd like to try again but would like to know if there is a way of telling how long it should stay covered, and uncovered if I wanted to maybe reduce the baking time to avoid the burned bottom?

[breadtopia]

You can try lowering the temp 25 degrees or so and see if that helps. Some people who have had this problem find it helps to raise the rack you're baking on if there's room to do that. You might also try placing your baking vessel directly on a cookie sheet to insulate the bottom a little. (or some combination of the above).

[keg265]

is there a wheat no knead bread recipe?

[breadtopia]

You can just follow the same recipe but use a cup to 1 1/2 cups of whole wheat flour. Most people find this particular recipe doesn't work that well with all whole wheat.

[keg265]

You mean in the 3 cups flour, you sub 1 1/2 c within the 3 cups?

[breadtopia]

Yes.

[lstcougarlady]

I notice the bread looks like it has a hard crust and dark brown at the bottom. How could I get a soft crust bread? Since I was a child I have never liked crusts and I drove my parents crazy putting them down the hot air vents!!!

[breadtopia]

Hot Air Vents! That's hilarious.

You can add some mild in place of water and add a couple Tablespoons of oil to the recipe. Also, if you just store the bread in a plastic bag for a few hours, the crust will soften.

[lstcougarlady]

Thanks for all the tips, I will give this a try. Yes as kid I never thought far enough ahead to know it was a just matter of time vefore getting caught! By the way can a person add cheese, dill or onion to the mix without changing texture, moisture etc?

[breadtopia]

Absolutely. You can see a lot more info on no knead and many variations at the Breadtop ia web site.

[breadtopia]

It's funny. I have a website that goes by my Youtube name but they won't let me type it in as one normally would presumably because they don't want people promoting their sites here and surely they don't want you leaving Youtube. Makes sense but kind of small thinking.

[jummiewhore]

It's more on the side that they want to prevent spam and they consider a url as one.

Nice explanation, i'm trying it right now. Thanks!

[breadtopia]

By the way, I meant to type that you can add some milk in place of water. Not "mild". Typo.

[Sulalee]

Ooops, I see you already posted the answer...

[Sulalee]

Hi.  What are you using to mix the dough, and where can I get one?

[Doughnutchef]

Kneading is generally necessary in bread,although primary fermentation and proofing do develop the gluten somewhat when the co2 expands the dough,I wouldn't leave it out at the expense of texture.

[breadtopia]

Gluten development in this recipe is excellent because of the high hydration and long proofing time. Try it.

[SlowTrav]

Great video - thanks! I love making this bread and watching you make it on the video cleared up a few questions I had. I bought a proofing basket from Breadtopia and am trying that today!

[lstcougarlady]

Why is it you would want holes in your bread? I did not think this would be desired? How can you eliminate this? Also any chance of making this into a sourdough type mixture?

Thank you.

[breadtopia]

Google "Breadtopia" and go to their website. You'll find the answers to your questions and a sourdough version of this recipe.

[avdegaulle]

So the bread tastes lighter, though its a matter of choice.

It suprises me fresh yeast isn't used. Dried yeast/instant is 'yuk'. Even main supermarkets in UK use fresh yeast!

[lstcougarlady]

avdegaulle, thanks for the reply. Does fresh yeast taste that much better? I have never seen this but will look around for it. Being fresh does it have a short shelf or fridge life?

[avdegaulle]

Hi,

I used dried yeast and thought it made a big difference...no bakers i know worth their 'salt' would use anything but fresh yeast.

In the UK you can obtain it from supermarkets that bake the bread. One gives it free.

I am sure there is 'snobbery' involved i making bread but this is at the heart of making good bread. Indeed i have just knocked up some dough! I have made a video of my French wife making some 'sweet' bread which is fantastic (the bread). I haven't finished editing the vid

[justbcuztx]

What are you stirring the dough with? It looks very interesting!

[breadtopia]

It's a danish dough whisk. They're awesome.

Google "danish dough whisk".

[elarhy]

does it work with baking soda?

[breadtopia]

No. Baking soda will not work.

[2882890]

I tried it and for some reason the dough after 18 hours was too sloppy and very difficult to handle without putting it back into the bowl and adding more flour to make it more pliable and less like pancake batter. I use plain "cream" flour as Odlums calls it, do you know whats going wrong. I use about 3.5 cups of flour to 1.5 cups of water, great videos by the way.

[breadtopia]

I don't know what cream flour is or who Odlums is. What country do you live in?

In any case, a high quality unbleached, unbromated, "bread" flour works best. Bread flour is a high protein four. Also, just make the dough stiffer next time (add less water). Also visit breadtopia web site for tons more info and help.

[2882890]

Odlums are the main flour company in Ireland. And according to their bags of flour one of them is called "Cream Plain Flour" so cream flour is just plain flour basically.

Could strong flour be another name for bread flour do you know. I don't seem to be able to find bread flour in my local supermarket (which is a big one) and some people say to me to make bread with strong flour as opposed to plain flour. Thanks for your replies by the way.

[breadtopia]

Sounds like it could be the same thing. If you can contact Odlums and ask what the protein level of their flour is, that might tell you. Bread flour here has about a 14% protein level.

Let me know what you find out. Kind of interesting.

[2882890]

The protein level of the flour is 11.6% (11.6g per 100g) and this is the level for whats called Strong Flour.

[NoirMusic]

Strong and hard flour are how Europe labels bread flour. I doubt you will find 14% since generally the US is the only country that consistantly produces anything near that high a protein count.  I've been told most european flour is closer to 11-12...

[elarhy]

maybe you didn't use yeast, by mistake i used baking soda and it end up like some kind of sloppy playdough

[2882890]

No, I definitely used yeast and it rose well. Thats interesting about the protein amount, I'll see if I can find out, should be on the bag. It just annoys me that I can't stick to the ingredient ammounts that people use online and it works for them.

[2882890]

I definitley used yeast, and I've made this bread at least three times - same result each time, needs more flour.

[2882890]

The other thing that might be significant is I use a Pyrex bowl (high heat resistant glass bowl) to cook the bread in as opposed to a cast iron pot. I'm just replying to a comment I left a while ago about my mix being too sloppy to handle even though I used more flour than everyone else. Remember: Odlums!

[2882890]

Unfortunatley my comments aren't appearing under the comment I reply to, I don't know why. Its always happened to me! This is in relation to comments I left on page 4 (I think) about my mixture being too sloppy to handle and someone asked about what my protein level in the flour was (it's about 11.6g per 100g).

[hydramn]

Could you bake two or three breads at once inside oven? (so two or three clay pots within)

[breadtopia]

Sure, as long as they fit.

[L1VE2DANCE]

hey i have a question, does anyone have some ideas for things to add into the bread? I'm looking for something savory, i've tried rosemary and kalamata olives andthat worked well, just wondering if you had any other ideas! thanks!

[STORM6490MT]

garlic, red peppers, morel mushrooms

[breadtopia]

If you do a google search on "no knead bread variations" the first site on the list has some good options.

[L1VE2DANCE]

hey i have a question, does anyone have some ideas for things to add into the bread? I'm looking for something savory, i've tried rosemary and kalamata olives andthat worked well, just wondering if you had any other ideas! thanks!

[erichertsens]

Same here, no more bakery runs. I use a small electric oven so no need for the clay thing.

[Photogal1966]

I do this at home now... I have even tweaked it for my taste, using buttermilk for part of the water. Turns out great every time, and no scraping dough off my counters!

[jackieo12345]

thank you so much for getting back to me , your bread is all that we eat now, i make it every other day , my husdand has to watch his sugar.and he loves it . love all of your video

[jackieo12345]

can you use the new enamel cast iron pot? thank you i make your bread all the time now . but need new pots to cook it in . love your bread.

[breadtopia]

Yes. People use the enamel ones a lot. Just be careful to check that the lid handle (often a knob) can withstand the high oven heat.

[Zoomga01]

Well I like the method, But its kinda hard for me as a baker apprentice in my 2 of 3 years to use that no knead method. I live in Germany and Bakeries here use the knead method. I suppose that German bread is still better, I've heard it from many Americans. But heck, finally good bread is coming to America :)

Thanks for the Video.

[KarlDaggerfield]

American Natives invented bread millennia ago.

[sabysousou]

i try to do it, great result, thank you so much, i didn't know that 's so easy.

[zhara42]

you've got that wonderful marble countertop - why do you use a wood board to turn out the dough?

very thorough video, btw.

[breadtopia]

Good question. I do knead directly on the granite but sometimes it's a bit cold to let the dough sit on it for long.

[prokkets]

yo yo yo

[epa300]

I'm not sure I can trust a baker that doesn't get his hands dirty. :)

[asafishy]

but punching and working dough is 90% of the fun...i never made bread...but i do <3 making sininomin rolls

[kafelite]

Baked the bread today - Incredible result, not only looks great but tastes great as well. I can't get over the fact that such a simple recipe produces artisan quality bread. The recipe and method is dummy proof, the only change I made was to increase the salt amount from 1 1/2 Tsps to 2 Tsps.

Not for people with busy schedules or bad time management skills.

Nesskafe

[lesamourai5]

Takes two days to make one freaking loaf of bread. Sheesh...

[47f0]

Not really - looks to me like less than 10 minutes of actual work. Maybe planning for tomorrow is the problem?

[Heartsdonthate]

well done presentation! Wonderful crumb on your loaf. I don't understand how no kneading can produce such bread, especially with wheat and bread flour, both higher protein flours?

Haven't tried it yet, but I'm planning on it!

[asx1577]

I appreciate this! Thanks!

[nathanbrotherbob]

i think this is some of the best bread ever made. now i make it all the time!!!

[WongTzeYeung]

I have to say... "WOW!"

[konijnmetazijn]

Thanks a million!

[brahmamurti]

breadtopia.. you're my hero :)

[mtdgurl07]

AH U NEED A BETTER KNIFE

[breadtopia]

You're right and I did indeed get a better knife.

[tabasca36]

That's a nice loaf of bread. Well done.

[InSearchOfRealFood]

Your recipe for breads seems quick and easy, thanks for the tips! I think you would be interested in Hellman's "In Search of Real Food" campaign. Check out the current videos on our YouTube channel. As the campaign continues, we will be adding more videos. Enjoy!

[diana1096]

Nice video but way too much work to get out of 5-15 minutes of kneading.

[rhettnyedotorg]

lol

[lilydale8]

wonderful! can't wait to try it! ;) better than the other video on it by the NYT guy!