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No knead bread

  • j

Does anyone have any experience with this? Successful? and a good recipe? thx.

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  1. Check the NY Times. They published an article on this recently.

    1. A good friend shared a loaf with me that she baked from the NY Times article and it was very, very good bread. You need a dutch oven. It was devised by the guy who runs the Sullivan Street Bakery in Manhattan--one of the finest bread bakeries in the city, in my experience. Heres the recipe my friend used...good luck.

      TIMES ARTICLE RECIPE LINK: http://www.nytimes.com/2006/11/08/din...

      1. This recipe has been discussed exhaustively here. Lots of people, including me, love it.
        Search on "bittman" and "bread" and you'll come up with lots of views.

        1. for more than you could ever imagine reading in your life:

          here's my experience with it: http://www.chowhound.com/topics/357058
          i love it--super easy to make, and with a gorgeous, tasty final product. enjoy!

          1 Reply
          1. re: rose water

            thanks for the tips! i overheard some people talking about it in passing.. and have been meaning to give it a go.

          2. Tried it twice. It is sloppy dough with which to work. I can't believe that so many people think this method is great. I'm back to baking bread the way to which I'm accustomed with greater success.

            One thing that I did learn for the experience is that less yeast is better. Another thing I learned is patience.

            Good luck if you try this method!

            4 Replies
            1. re: ChiliDude

              i'm not wedded to not kneading, but i have no experience whatsoever with bread making otherwise. that's the beauty of this recipe--it made bread making easy and accessible for lots of bread making novices. i don't know the vocabulary at all, and get daunted by high-level bread discussion. i'd love to move on to other techniques--what's your method?

              jem, if it's still up on the NYT website, definitely watch the video. it really helps. that being said, i find (as ChiliDude mentioned) that the dough is a much stickier and goopier mess than what was depicted in the video. have fun!

              1. re: rose water

                I hadn't baked crusty bread before the no knead method either. I thought it would be too hard to get that crust. But, since making the no knead bread, I've made the Cooks Illustrated Best Recipe rustic country bread and it was great. I now make all our bread (sandwich, focaccia, buttermilk, whole wheat) and haven't bought a loaf of bread in months. FWIW, the rustic country bread and the focaccia dough are both really sticky, almost like the no knead, when you knead it. I do it like a taffy pull. If I had a stand mixer, it would be really easy.

                1. re: rose water

                  Yes, as rose water suggests, watch the video. Like any good baker when measuring flour, I level it off. In the case of this recipe, that's just wrong. When making this bread you must use heaping cups of flour; it makes a great difference in the "workability" of this dough.

                2. re: ChiliDude

                  Yes, it is a seriously sloppy dough, but it sure is fun! You just have to find a method to get it into the pot without too much struggling with the wet mound of dough. I've found the wetter the dough, the more holey it is. I also use a starter rather than yeast and I've found it has better flavor.

                3. I waited a long time to try this. It seemed too easy. When I finally got around to it, I was amazed! So far everything I've tried has worked, and the sound of the crust crackling as it cools is worth the journey.

                  1. I have baked that bread a dozen time with very good results. I tend to increase the oven temperature to 475 to get a better crust. But my oven is not the best either (GE crap). I use the center of the loaf to make paninis and the rest for breakfast.

                    1. This is a recipe I have used for a long time. It makes a round loaf with a good crust, and an open texture, chewy and delicious. Since this is such a simple recipe, the quality of the flour is important. Use good unbleached all purpose flour, NOT bread flour.

                      No-Knead Bread ( but use an electric mixer)

                      In a large bowl mix 1 tablespoon yeast and one cup good unbleached flour.
                      In a small bowl, combine 1 1/4 cups very warm water, 1 tablespoon sugar, 1/2 teaspoon salt. Stir to dissolve all. Then add to the large bowl with flour and yeast.

                      Beat with electric mixer for 3 minutes, and then stir in with a big wooden spoon 2 cups more of flour. Transfer to a greased bowl, turn once to grease all surfaces, and then cover and let rise for 1 hour. Punch down the dough, cover and let the dough rest 10 minutes.

                      Grease a round casserole dish or a large souffle dish. Sprinkle the interior with coarse corn meal. Put in the dough, sprinkle top surface with more cornmeal and let rise for 45 min.

                      Heat the oven to 400 degrees. Bake bread in the middle of the oven for 40 min, or until the loaf sounds "hollow" when you tap it.

                      1. I just served a couple of loaves last night at a dinner for 9 and it was the most raved about item at the party. They were asking me how I could possibly make 'artisan' bread and said it would cost $3 or $4 bucks a loaf in a good bakery. I made one regular recipe and one that I added sour dough starter to. I've made about 20 of these loaves so far. They are great the first day and make excellent toast and bruschetta after that, then finally bread crumbs hen it gets stale. They are so to make it is easy to fit in to my routine.

                        It's funny, I was making a very wet and sloppy dough that pretty much runs when you turn it out onto the board. It didn't bother me too much, I just sprinkled with flour and turned it over on itself a few times. But I went to another city last night and used someone else's all purpose flour and the same amounts made a slightly stiffer but still sticky dough. It was much easier to handle and form and the bread turned out just the same, great crust and mich elastic hole textures intact. So now I am going to cut back very slightly on the water and just add a couple Tbsp extra if it doesn't easily stir into a shaggy sticky mass (as opposed to a thick batter.)

                        I also baked it in a cast iron pot for the first time (was using a thick steel pot) and the crust came out extra good. I used a 450 oven. The bottom scorched ever so slightly and it was just perfect.

                        I'm a farily experienced baker of loaf breads, buttermilk bread, oat breads, and also foaccia bread but not used to making french-type bread. I recently tried to make an Italian type loaf in a ciabatta style on a sheet pan placed on a pizza stone. The interior was great but I couldn't get the great crust I get with the no knead pot method.

                        1. I just made the fourth or fifth loaf of this bread, and am quite happy with it. I have doubled the yeast and salt for flavor only, following the rest of the recipe. The best thing about it for me is the lack of mess in my tiny kitchen: a measuring cup, measuring spoons, a large bowl, a spoon and a pot, that's it.

                          1. I'm a total convert, as I've posted before. I wasn't much of a bread baker before; I now make all kinds from jim Lahey's My Bread, probably the single most valuable book, in terms of how often I use it (it was well worth the cost), in my very large collection. I've had people--including my own mother--think I was pulling their legs in saying I'd made the bread. It's that good.
                            Yes the dough is wet and shaggy--but it doesn't matter. Get the book and look at the photos or watch a video if one's available: seeing the dough and how different it was from traditional dough really helped boost my confidence. I've had variables affect the rising time and variations in wetness, but I've not had a single failure. Every loaf is crusty and delicious.
                            Even one of my best friends, a classically trained baker, has been won over (though I still think there's a guilt factor over not kneading!)

                            1. Here is an article Bittman wrote about a month after his initial article on the Lahey bread, in case you don't have it. It does some finetuning of the recipe. So look at this one:


                              IAlso in case you don't have them, here are the videos made by Bittman. (They are the top two on this list: