10 minute "no knead" bread

[animallover22100]

I have a recipe that only needs to rise for 25 minutes and cook for 30 and it's a no knead recipe I can be in and out of the kitchen in under an hour and a half:) I'll give the recipe to those who ask!:)

[2groomers]

18-24 hrs to wait for the bread to rise..that's waaay too long. Our parents/grandparents did knead their dough before letting it rise no more than 3-4 hrs and it looked as good as this and it was great tasting! I have been trying different no knead recipes, I found out that 4 hrs rise time was sufficent and after placing on a cookie sheet, or in a pan i let it rise another 1/2 hr. Couldn't believe it, I never had bread come out so nice, not heavy, and a great crust all the way around.

[ktinnerman]

I did everything right using even same flour... but after the 30 minutes of baking (in pot with lid at a pre-heated 450 oven) my bread stayed pretty flat and did not look cooked and did not look like the video bread. So I left it in oven another 10 - 15 in pot and 1/2 that time right in oven on grate. The bottom never got that burnt look but was cooked and the bread although fairly flat tasted OK. I am having my Jenn-Air oven checked for temperature

[DOSBoxMom]

@ktinnerman Your yeast may have lost its "oomph." Try putting a bit in a bowl with warm water; if it bubbles a lot it's OK. Otherwise, just buy some new yeast (and check the expiration date on the back of the packet or jar -- just in case your local supermarket has left some old yeast sit on its shelves forever).

[DOSBoxMom]

I noticed that you appeared to be using dry measuring cups to measure the 1 cup + 1/2 cup of the 1 5/8 cups water -- aren't we always supposed to use liquid measuring cups for liquids? Haven't tried your recipe yet, but hope to soon (I've been mostly a bread machine baker thus far). Thanks for posting this!

[Momper5955]

sprinkle the yeast and salt ALL over the dry flour...do not put it in a lump like she did.

[MMU88881]

baking is about patient !

[jasonmushersee]

It looks good. The oven is interesting too.

[henrybwang]

Just made this bread today (not from this video but from the original Times video). I sprinkled the whole thing top and bottom with bran flakes just before the final one hour of proofing (while it is in the clean cloth).

Beautiful bread that is easy to make. Excellent instructional video. Well done.

[psyboyrok]

RUBBISH!

[camcoop25]

@psyboyrok

Moron

[honeycookie68]

Did u just used a regular cooking pot w/ a lid? Bread looks great

[yankees1118]

If I wanted to use this recipe but make a whole wheat bread instead, what would I need to add or change?

[ArtisanTony]

I would mix the white and wheat flour. Wheat flour by itself makes a heavy flat loaf.

[BeeRich33]

You can get a dough scraper to take the dough out of the bowl, reducing sticky fingers, increasing dough recovery (my term) and cleaner bowl. Plastic, $3 perhaps.

[mobiledurant]

yeah, we love those!

[MyREDTAIL]

@mobiledurant On Jim Lehey video he baked it at 500 deg covered & then uncoverd for another 20 min I see that you use a lower oven temp & do not let it bake uncoverd at all.? What type of a pot are you using for this recipe.? thank's for posting intreasting video.

[outworldarts]

I don't usually do this, but PLEASE take your rings off when working with food!

[mobiledurant]

Total rising time for this phase is 2 hours. During the last half hour, you heat up the pots. Hope that helps!

[teddi1231]

Umm? Didn't you say, "Let rise for an hour-n-half?" Then heat oven for half an hour. Timing on your part does not compute.

[vegasmaryl]

You use regular dry yeast,not the instant/quick/rapid rise type as others recommend. So the regular yeast can be used for good results, too?

[gaymerguy]

What is the shelf life of this bread?

Also, can you refrigirate it after the last rising before baking? I only ask cause I like to have two loaves ready to eat and one on standby ready to be baked.

[mobiledurant]

We like to eat half a loaf fresh out of the oven (let it cool about 20 minutes). Usually we finish the bread within a couple days. It starts to harden after that, but you can slice and freeze the rest for toasting later.

I don't know about refrigerating the dough. Try it and report back!

[vudumojo]

What temptress, "...but if you're too impatient, go ahead."

Awesome! Thanks.

My first try resulted in a still kind if sticky bread and kind of a burned tasting crust.

It could have had a bit more rise to it too, but I was following the NY Times instructions. Yours are more detailed.

Maybe better luck next time.

Thanks agian and good job making the video.

[celmorton]

Can your dough be refrigerated after fermentation (about 18 hours)?

[vallo3838]

This is vallo the baker-all dough can be

refrigerated.All commercial bakers do this until they are ready for baking.

[iorixs]

that is going to be salty bread isnt it?

[mobiledurant]

we find most bread to be under salted. Also, we discovered that in Argentina, the normal salt is much stronger than the US. We recommend increasing the salt a little each time you make it until you know you've gone too far.

[benzuckerman]

You are in Argentina? Me too! I am in Buenos Aires. Where are you? Is your bread for sale?  I want to buy some, if possible - I am also trying to make some righ tnow....

Regards, BZ.

[mobiledurant]

We were there for 3 months. I'm sure that when you make your own bread you won't need to buy any from us :)

[thecheney]

great video thanks!! nice stove by the way.

[9tforce]

I've tried to make it with only wholewheat flour but they didn't come very well, they tasted gummy like (my husband calls it 'zzgaga"), so should i better mix with 2-cup of white and 1-cup wholewhead? would it work?

thanks!

[mobiledurant]

Yes,or even 1/2 cup whole-wheat. When we tried buckwheat flour, we even dropped it down to 1/4 cup. It's so easy, just try it!

[NoirMusic]

You can but it won't do anything good for your bread. The point of added sugar is to make bread ferment faster. THe point of this method is to go slow.

[mobiledurant]

We haven't tried it. The sugar might activate the yeast more. Usually, we put sweet toppings ont the bread after it's made. But you should try it if you're curious!

[Iamicyicy]

You are good teacher and show words on index cards. I just make a bread myself to baking to smell fresh bread. Finally I am happy because I am deaf.

[mobiledurant]

I am happy too that you enjoy the bread! Thank you for posting :)

[antdad1969]

@mobiledurant

Really good video mb, I'm also a big fan of Lahey's no kneed method but as a previous poster mentioned I'm a little surprised at your short cooking time but the bread looks excellent.

[kuzuchin]

can i reduce the ingredints to half ? my oven is too small and wont take a bread this big

[mobiledurant]

yes! you can split the recipe in half and put them in smaller pots, one at a time. However, they cook faster! So try 5 or 10 minutes less. To tell if it's done check for:

1) does not smell remotely yeasty

2) when you tap it, it has a hollow sound

3) it should definitely be brown

[NoirMusic]

Or to test for done 200-205 degree F internal temp

[bootsbklyn]

vio,durant - good memories of good bread! eli

[brahmamurti]

alkazam! You can cut the time several minutes if you let your wife or husband clean up whaha

No, seriously. This is great :)

[WaffleTruck]

I have reduced the Sullivan Street Bakery recipe shown here and made a long, slender loaf in a covered terra-cotta pan and won first prize at the county fair. The results are always amazing.

[marschoon]

Yum!!!