Making No-Knead Bread

Mark Bittman, a.k.a. The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.

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• Dining
• Bittman
• New
• York
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• bread
• dough
• recipe

[jsorensens2]

JUST made it. Followed the recipe from his site sullivanstreetbakery (dot com) / recipes. Even though I used active dry yeast (not instant) it still worked (was I lucky?). Used Lodge cast iron 5qt pot ($30 at World Market). First rise 18 hours, rest 15mins after the folds, 2nd rise 2 hours, blazing hot preheated pot. 30 mins cover on, 10 mins cover off. Perfect!  Sliced, buttered and topped with good cheese ... OMG, my family of 5 ate it in 15 mins. Glad I read a lot of comments. Helpful!

[jsorensens2]

@nandottt Thanks for this. Answers all the questions!

[otroperoloco]

I tried this recipe and it looked great except my bread is white instead of yellow. is it because I used all-purpose bleached flour?

Your water looks milky why is that?

[GrimHardcastle]

@ela020334

7 dl hvetemel, 3,5 dl vann, 5/4 ts salt, 1/4 ts gjær.

[kassandrakassan]

@mycompasstv He did not say anything about the second rise though, I am wondering if he is doing a second rise?

[MystikAzn4vr]

4:30 "Turns up some pussy it's unbelievable"

[isaminecockers]

I make mine with 2 parts strong white to 1 part strong wholemeal, with 1 cup water and 1/3 cup milk, cook at a lower temp (230C or 430F) for 50 mins, and leave the lid on for the duration. It comes out with a beautifully light golden crispy crust which you can cut razor thin for sandwiches.

[welshkid246]

Too many holes, and they're massive aswel :/

Thanks for the recipe though

[nandottt]

sullivanstreetbakery com/recipes

[golanigo1]

Sounds like Tartini to me