Who Wants No Knead Bread

[Rotorzilla]

make some cinnomon sugar french toast with it. I did it to some no knead beer bread. LOL we ate the whole loaf we havd planned to take to the office.

[zdohan]

BRAKFAAAST lol

[peemuss]

I want to no-need bread. GLUTEN FREE 4 LYFE 8)

[carlosT3000]

nice

[tpmm1]

I never knew that was called a Dutch oven. It's obviously not called a Dutch oven where I come from. ;)

[anqeiicdemise]

@cablesphere The first time I made mine, was perfect.. the second time.. I have no clue what the hell happened but I added too much water! Tried to fix it, failed and then it came out mooshy. Crunchy on the outside and mooshy on the inside. Wayy too moist. :(

[LittoBUbbo]

LOl ur hilarious

[thatbastardson]

dont fold, imo. just dump into dutch oven after second rise. huge holes.

[MoogleMe]

"Gotta' see what the crumb looks like..." Still my fav video of yours...

"...Breakfast!"

[Ralexcar]

This bread is great but the crust gets very hard after a while. Is there any way to make it softer?

[zasvedogovore]

store in cotton cloth

[jessicay99]

i understand door stop. I had hockey puck cookies LOL

[MoogleMe]

This is still one of the best bread videos I've seen--and love the end note!

[shupsun77]

the reason ur crumb isnt yellow is because u were probably using an all purpose bleached flour.....if the flour is bleached it has no carotenoids, which is wat gives the final product is creamy color. So make sure to use unbleached flour. Also the crumb, u want nickel and dime sized holes...if they are smaller than a dime...u probably handled the dough too much...if they are bigger than a nickel u probably let it ferment too long.

[keg265]

did you use the new york times recipe? If not which did you use?

[torgotom]

Yup, the NYT recipe, and lately have had better results adding a tbsp of sugar and adjusting amount of water per humidity - in a texas summer, there's 1/4 cup of water in the air!! I always mic in some whole wheat flour oven oat flour for more taste - 2.75 cups white flour, 1/4 cup wheat or oat

[proutsos]

this size holes is about right for no kneed bread, yhink of it as a tall bruchetta

[torgotom]

MMM, and I do love ciabatta! yep, most of my loaves are looking this way, and very happy with 'em.

[NoirMusic]

That's about what you can get with no-knead... if you try adding a few "folds" during the ferment you can get a bit more crust and hole...

[torgotom]

Ooooo yeah, this weekend my dough was sticker due to high humidity and when transferring to cloth, had a few extra folds. the crist came out with much more character!

[dibassett]

Hmmm, I hate to admit this but I've created more than one doorstop... so what did you do differently the 2nd time that gave you good results?

[torgotom]

I THINK I made two errors to create a doorstop:

I did NOT mix the dry ingredients first; I mixed them all at once. Also, I used yeast that had been sitting in my cupboard for years... on the successful loaves, as long as I use dry yeast and mix the wheat salt and yeast first, things go well.

Do you use a cast iron dutch oven? What size?

[torgotom]

EGADS, such typos. Flour, salt and fresh yeast I meant to say

[dibassett]

I use a Le Creuset dutch oven, I think it has a ceramic coating of some kind. It's French Blue with white inside, and it's a rather large one, I think 7.25 Qt, which I bought on Ebay for a good price. We use it very successfully with bread. Some recipes advise preheating the cookware and then putting the dough into it, but we stopped bothering and it still comes out fine!

[torgotom]

Yes, I did upgrade to a Calphalon dutch oven with ceramic interior and a beaded lid to encourage moisture distribution - it definitely makes better bread! And looks so pretty! I was able to snag the item for $39 lousy bucks instead of $129, using a variety of coupons at the premium outlets.

[darlac59]

I too used a 4 qt. Calphalon dutch oven - mine was with a glass lid, and it came out great. Only thing, I didn't have much of a split. How do you get that nice split?

[torgotom]

I wish there was an obvious reason, I think it depends a bit on how much I fold - and whether or not the big fold is facing up when I dump in the dutch oven. I do fold a bit more than the original recipe recommends.

[shupsun77]

when u fold the dough, the seam side has to be facing up when u put it into the dutch oven....the fold is what opens up.....or put the seam side down and score (cut) the dough ontop with a serrated knife or sharp razor blade

[MoogleMe]

From one of the many who I emailed about your video...

His video is too funny! J

[MoogleMe]

You are a natural in front of the camera. And the bread looks yummo... Sure you haven't been hosting a breadmaking show?

[breadtopia]

By the powers invested in me (pretty much none), I hereby induct you into the Breadtopia Hall of Fame and anoint you a lifetime honorary member.