Making No-Knead Bread
Mark Bittman, aka The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.
Tags: Bread, Making, NoKnead, Recipes VIdeos
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what’s that brown thing he puts over it at about 2:40 ?
@CuteTeef it’s wheat bran or wheat flour as an alternative
@CuteTeef That brown thing is wheat bran. If you don’t care for wheat bran, you could just sprinkle it with some more flour.
Just made my own loaf. Turned out good, except I needed to add a bit more salt. And really, it’s THAT easy and good.
very interesting.
@CuteTeef It is wheat bran.
how long does he leave it in the cloth?
I baked two of these loaves today…I’ve never made bread before in my life, they came out perfect. I love this bread, it is delicious. I served with butter and my homemade strawberry jam…..Gonna go fix another piece right now, Yuuuuum !!!
oh wow! I like this wow, it fits people like me who doesn’t like to stand for hours in the kitchen! thx 4 sharing!
U SHOULD DO THE COOK OFF WITH WCF
Looks ver simplistic but I’m not a fan of burnt crust or oval shapes. I wonder if this can be applied to baguettes?
Mark Bittman, your series are very inspirational in large part because you and your guests make cooking so easy.
Thank you!!! I love it!
so i guess i need the cast iron for this….bummer!
Do you have to grease the dutch oven? It didn’t look like it but i’m afraid to have the bread get stuck!
@nicdeven Don’t grease anything. It might stick when you drop it in, but if it’s hot already, it won’t get stuck.
@zeitgeistry I baked several in a steel pot with a glass lid (no plastic handles!). It doesn’t brown as nicely, so I recommend cast iron, but it works.
you got this result for not kneading ?
the crumb is doughy and yellow because this isnt ‘bread’. there has been no development of gluten, so this in a general sense it’s more like damper made with yeast. sure it might taste alright and be appropriate for certain applications, but really… this isnt ‘bread’ as most know it.
@supercooled yes , I make them using a baking mat and before I used parchment paper, I dump the dough on either the paper or mat an then form my baguette (just the best you can without sweating it) and place it on a baking sheet (mat or paper and bread together over the sheet), last thing cut before baking at 450 until brown. I like it much better than the round thing because the inside bakes better ( not so wet). Give it a try!
Hi, I made this bread today and it came out rather dense. Is this the result of no kneading? I’m flummoxed as to why it’s so hard inside not knowing if it’s the oven’s temperature or my mixture.
I’ll keep at it to perfect the recipe.
Voila, next on the list to try out, thanks!
I have made this twice in 2 days. Although I am happy with the taste and texture after cooking, I find my dough so wet and sticky after the 12 hour period that I can’t handle it without taking a portion away on my hands or in the container. folding it is impossible too. From this video you can see that after he removes the dough from the plastic container the video cuts and it is just a nice smooth dough on the counter that is easily folded. Is he using a lot of flour? what am i doing wrong?
@tiggywalle
Make sure your hands are well coated with dry white flour. You might also spray your hands with lecithin (PAM). These are typical stunts used by bakers to keep the glutens from sticking to your hands.
ditto what tiggywalle said–after the first rise my dough was the consistency of porridge and no where near foldable. My kitchen is quite hot and humid right now (no central AC) and I wonder if that is the issue. Any insights?
@tiggywalle i had this prob too. Far too runny. I found heavily floured surface (very heavily) and a lot of folding (not just the one as shown on the video) helps.
Also different types and brands of flour absorb the water more than others, so you may have to adjust the recipe slightly