10 minute "no knead" bread

How to make "no knead" bread in under 10 minutes of labor (around 24 hours to make - so worth it. Try it!) NOTE: we increased the original recipe we saw from 1-1/2 tsp of salt to 2 tsp of salt.

Category:

Howto & Style

Tags:

• howto
• make
• noknead
• bread

[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!

[mobiledurant]

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

[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!

[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!:)

[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.

[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.

[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.

[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).

[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]

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!

[camcoop25]

@psyboyrok

Moron

[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 !