The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast. —Mark Bittman
1558 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 301 grams carbohydrates; 12 grams dietary fiber; 1 gram sugars; 52 grams protein; 986 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
How To Make No Knead Bread
I used the video version. I've been baking bread for 30 years and I have NEVER gotten a crust like this. My 21-year-old picked up the loaf, and said, How much of this can I eat? He proceeded to have a dinner of potato soup and ate about 2/3 of the loaf. Does a mother's heart good.
With a large Dutch oven, I make 1 double loaf a week as follows: 21 oz all purpose flour, 10 oz rye or whole wheat flour, 1 TB salt, 1/2 oz yeast, 10 tsp wheat gluten, 3 cups water. Combine all in large bowl, cover, set in oven w/light on for 4 hrs. Sprinkle w/flour, fold over 2x, cover w/cloth 15 minutes. Flour cloth heavily, make dough into ball, flour dough, cover with another cloth. Let rise 30 min, then preheat oven with pot inside 30 more minutes. Bake 30 minutes covered, 15 uncovered.
To my taste, this bread came out dense and a bit gummy. I've made the original version and thought it came out much better. In the future I'll invest the extra time to make it rather than this speeded-up version.
No Knead Bread
Also interesting to note that this recipe doesn't reflect the changes they discuss in the video: adding red-wine vinegar and using hot water.
I just made this version (that is, the version presented by the chef in the video who originated the no knead bread) using 1/4 TEASPOON yeast, hot water and 1/4 tsp vinegar. Also, I used all-purpose flour (suggested in the original slow-rise version). It came out just like the slow-rise version - the quality was perfect! The exact same perfect crumb and crispy crust! Be sure to use the recipe in the video, not the one written above.
I've been making this bread for years and love it. It's a favorite of my guests. Haven't had a problem with it. Turns out just as I expect. I always add flavors to the dry ingredients before introducing the water. In various combinations I have used cubed cheddar cheese, caramelized onions, rosemary, black pepper, sundried tomatoes, jalapeno peppers, roasted garlic or black olives. With any ingredient like the sundried tomatoes or olives, I always take time to dry them on paper towels.
I Baked No Knead Bread! From Nyt Cooking
Hi Georgina. I am an American expat living in Britain on a narrowboat. When I lived in Pullman, WA which is not very humid, my dough came out fine. when I moved here it was always soupy. the problem is the humidity in the air here in Britain which being a maritime climate is always humid. Cut back on the amount of water you use. Try 1 1/4 and see if that doesn't help. If your dough is still too soupy then cut it back by another 1/8th until it works for you.
I made 2 loaves, rosemary olive oil and orange cranberry. I followed the written recipe. I forgot to add the additional ingredients during first mixing so I added them at second rising. The bread came out perfect. I've made Bread following Jim Lahey's 18 hour method. I find this speedy way, much easier.This bread is as good or even better.
From Lahey’s book weights are: 400 grams bread flour 8 grams table salt 300 grams water Instant yeast package is 7 grams or 1/4 oz
No Knead Instant Pot Bread With Rosemary
I made this with the Jim Lahey suggestions (1/4 tsp. yeast, 1/4 tsp. red wine vinegar, HOT water, plus my own variation of a generous 1 1/2 teaspoons of the designated salt. It's come out beautifully each time. I'm going to switch to a 5-quart cast iron/enamel Dutch oven instead of a 6-quart one because it does bake up the way it lands in the pot, a little free-form, so I'm aiming for rounder. But no matter--delicious crust, texture, taste. It's my go-to bread.
Love this and the traditional longer rise version. I love whole wheat so started adding 1, 1.5 cups, etc with the white flour and finally made it with all whole wheat. It is amazing. The texture is dense and bread chewy but just as I like it.
I noticed the same. I think the longer fermentation time probably helps a lot. I also noticed that in the video Leahy adds a few drops of red wine vinegar while the written recipe does not reflect this. Might this be the key to faster bread with the right taste and texture?
How The No Knead Bread Recipe Changed Baking
I had never baked bread before and I jJust made my third loaf, using this recipe. However, I did what the video suggests: adding a dash of red wine vinegar and using hot water. Amazing crust! Delicious bread! One suggestion: if you substitute whole-wheat flour (I used 2 c. bread flour, 1 c whole wheat), it does takes longer to rise.
This was a complete bomb. I followed the recipe to the letter, adding the vinegar as suggested in the video. The dough remained a gluey mess after 4 hours of fermentation, then slid like a mass of silly putty into the hot Dutch oven. It remained flat but emerged with a beautiful, crunchy crust. Too bad the interior remained WET! I’ll stick with the original no knead recipe from now on.
It was fine—nothing special, even after the videos change in the recipe. I definitely prefer the longer-rise recipe. There’s not a lot of flavor to this bread. Maybe adding more salt and some cornmeal would help? It was fun to experiment with, but now I know!
Better No Knead Bread Recipe
I have a Breville oven so I proofed the dough at 80 degrees for 4 hours using the revised recipe. It came out great! The browning probably want even necessary b/c I used a Staub Dutch oven that has the black interior. I used parchment in the Dutch oven & the bread was well browned after 10 minutes with the top off. Great recipe!
This worked well for me, and as I made before I read all the reviews, omitted the the vinegar. I typically use warm water for bread, so that I got. The dough was a wee nightmare (second rise, it spread….thank Goodness I let it rest on parchment, ). I just gathered it all up…parchment and all, dropped it into Dutch oven, and it made a delicious, fast loaf of bread!
Increase the yeast to 1/2tsp but keep everything else the same. Gives a nice round loaf instead of the flat one in the video and pics. Delicious. We make this weekly. I’ve been adding sesame seeds to the crust and it adds a really nice seedy texture.
Quick No Knead Bread For Dutch Oven
Why would he say (in the video) use extremely warm water? That is NOT helpful! Could we get a temperature on either the C or F scale?
I prefer this revised version to the original No- Knead Bread recipe. King Arthur bread flour, *8* hour rise, and always preheat the Dutch oven. Per America’s Test Kitchen, I make sure the internal temperature of the bread is at least 210 degrees; this eliminates the “gummy” texture some other reviewers have mentioned.
Instead of oil, I rolled it in cornmeal before the 30 minute rising part of the recipe, then turned it out on parchment paper before it went in the 5 1/2 quart anodized aluminum dutch oven with the parchment paper. It made a beautiful and delicious loaf of bread! I will make this often.
The Nytimes No Knead Bread Recipe!
Note: if you have all-metal large mixing bowls or other vessels, you can make this without a crackpot. I managed to do two at once with baking sheets, aluminum foil, and a domed lid. Resulted in a flatter loaf, but still moist, large crumb, and crunchy crust.
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