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No Knead Bread Mark Bittman NY Times & Jim Lahey

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Uploaded by on Apr 20, 2008

http:// GardenFork.TV Invented by Jim Lahey, Made famous by Mark Bittman of the New York Times, we learn today how to make the No Knead Bread Recipe. For our version of the recipe, see our site, www.GardenFork.TV Watch our other no knead videos for improvements made by cooks illustrated - america's test kitchen .

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Uploader Comments (erochow)

  • would the steam thing in the dutch oven produce a crusty crust on just about any recipe? Id make pesto bread,and it would be good.

  • @misstresst yes, you can use the dutch oven method on all sorts of bread, try it out and let me know. thx, eric - gardenfork

  • I've been making this bread per Jim Lahey's method for over 3 yrs with no problem. After baking this bread for a while, I purchased his book as gratitude for sharing his method with Mark Bittman.

    Rob

  • @pucrob agreed. we all owe Jim Lahey a big thanks for his bread recipe. thx for watching, eric.

  • Jim Lahey??? Does no one watch The Trailer Park Boys??? Sorry I had to mention this. Great video as usual.

  • @aunthill167 not sure who the trailer park boys are, but Jim Lahey of the Sullivan Street Bakery invented this method

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  • get some all natural dough conditioner if your bread is too dense. fixes it right up. you can actually make a decent wheat bread that way.

  • this guy is totally coooool,,,,,i like him. he is a good communicator!!!  i think he is my fave so far as i have been watching all the utube clips on artisan bread. so, thank you!!!!!

  • @xl0l0l0l0lx They were baking bread in cast iron over coals for many years but Lahey enhanced the method. Also from his book, he spent a lot of time in Italy learning their methods. I learned this method in 2008 but it all started in 2006 when Mark Bittman interviewed him at his bakery. It's on Youtube!

  • @Aalgaard I leave mine on the counter in the kitchen for 15-18 hrs and it rises for me. I use instant yeast also. As for baking, I use a cast iron pot in the middle rack at 450-475 deg f for 30mins than uncover for 20mins. I followed the directions and never had a bad loaf in over 3 yrs.

  • @doritoesPLAY YES! I use just a porcelain dish with a cover and it comes out beautifully! Just be sure your dish has a nice tight cover and I think you will still have success.

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