Speedy No-Kneed Bread Revisited
Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.
Tags: Bread, NoKneed, Recipes VIdeos, Revisited, Speedy
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I use a 5 quart just fine.
Great dialog! Nice variation on the longer fermentation recipe. I made Jim’s bread for the first time two nights ago. The dough never really got darker in color, even after fermenting for 19 hours, and then it completely stuck to the linen napkin. Had to rip it away from the cloth when I put it in the pot, an old, 5 qt., aluminum Dutch oven. Was very dubious about how the bread would turn out, but it was fabulous! I immediately began planning a baking schedule, and Im now on my second loaf.
I’m making my first bread ever right now!! It’ll be proofing for 24 hours, when I wake up in the morning lol
I have been baking bread for over 10 years and have made variations of no knead bread.
I tried Jim Lahey’s way today and the bread came out fantastic. Using the dutch oven made it very crusty.
@GuitarSauce Make sure there’s plenty of flour on the towel and you should have no problem. I also make sure my hands are floured as well.
@yakyakyak69 How did that work out for you?
Mark Bittman is delicious.
Slow fermentation is better for the taste so why speed it up ? Just start in the evening and finish the recipe the next day. Would be interested in Jim Lahey vison on whole weat no knead bread though.
I followed the recipe from 2006 and it came out pretty good. I shaped it in a baguette style shape but I’m lost as to why the insides are so tough and dense; is this the result of no-kneading? it’s not a bad effort for my first time but I wish it were more like the store bought stuff — soft and airy.
Does anyone know if you can make this gluten free? Cause it looks soooo yummy, but I can’t have gluten…
can you use whole wheat flour instead?
@BRIANVADUZID
yes, you absolutely can use whole wheat flour. you’ll need to add one or two tablespoons of extra water per cup of flour to ensure you have enough water for the development of gluten structure and to end up with the airy crumb. I would also suggest the longer 12 hour fermentation. I have even allowed a 90% whole wheat dough to ferment in the fridge for 3-4 days and achieved a great airy crumb.
yes, you absolutely can use whole wheat flour. you’ll need to add one or two tablespoons of extra water per cup of flour to ensure you have enough water for the development of gluten structure and to end up with the airy crumb. I would also suggest the longer 12 hour fermentation. I have even allowed a 90% whole wheat dough to ferment in the fridge for 3-4 days and achieved a great airy crumb.
i tought you guys were going to kiss for a moment there.The recipe is absolutely superb.Thanks for posting
@marlin187 i was expecting a kiss too! bread does things to men!
@enderwigginfan Not to all of us.
@LeannaLitha No! the protein in the flour will turn into gluten. Check the KAF website (King Arthur Flour) for gluten free.
I love USA
this is from france ,this bread has been made in bread for eon . thant is not new at list not to us . be honest tell the true . you did not created that bread in france we call that le pain sans petrissage . hope you like the info but i’m sure you new already .
Local moms are alone do you need to meet them naneedj.info
Just made this yesterday!! Amazing loaf of bread. Used only the flour, yeast, salt, water, oil method. Will be making this weekly. Perfect! Only took 2 hours to rise in my slightly warmed oven.
@aabv63 He actually said on an interview that he traveled over europe because of his passion for bread.Landed up in italy (after france) and discover the no knead technic. He thought, using this technic, to make his own bread recipe and opened a bakery in usa. Btw le pain sans petrissage n’est pas propre à la france on le retrouve dans d’autre pays d’europe par example (alors chauvin?).Bon ok have to admit that there is probably no other place to eat a large variety of quality bread than france!
@meripyare hi you can say chauvin yes . i did make the bread was wonderfull ,thank you so much for posting that . c’est vraie nous avons bcp de pain rien de mieux avec un bon fromage et bien sur une bonne boutielle de vin .
@aabv63 le pain et le fromage je crois que c’est ce qui me manque le plus. j’en suis à rever de camembert…et s’il n’y avait que ça !!!
nyt always knows better than anyone else