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.
Making No-Knead Bread
About admin
Subscribe
Subscribe to our e-mail newsletter to receive updates.
25 Responses to Making No-Knead Bread
Leave a Reply
© 2012 All out Bangalore. All Rights Reserved.
Powered by WordPress. Designed by 
This bread looks yummy. It would work well with our gluten-free crostinis.
Watch our new episode on simple snacks for more Gluten-Free recipes and subscribe for future delicious meals!
I’m trying this recipe right now. Do I need to let the dough rise again — after coating it with wheat bran– before it goes in the oven?
@dponzi56 you let it sit out the refrigerator ?
@martinbarrera1974, Yes, I just mix all the ingredients in a glass mixing bowl, using a spatula (not with my hands like the video, kinda messy), put some plastic wrap over the bowl, and let it set 18-24 hours. If you refrigerate it, the yeast cant grow. It needs to be at around 70 degrees, give or take a few.
@tiggywalle
Bread making has LOTS of variables. Different flours behaving differently, relative humidity can play a huge role in the amount of flour you need and ambient temperatures can greatly affect rise times. Altitude can play a part too (especially if you’re in the Rockies). When baking bread, you can’t always just follow the instructions given, you have to learn to get a feel for your dough when mixing. After a loaf or two, you’ll start to get it with no problems.
@malicant123
The extra long fermentation time (12 to 18 hours) develops the gluten just fine and also help impart lots of flavor in the bread.
@Rediahs i’ve tried it a few times now and i make perfectly decent bread it’s just not the same looking as his one. Also i find that mine has a very alcohol based smell to it as well that lingers a tad. i’ll try it again and keep it really runny as the last two times i’ve added more flour to the start so it’s easier to handle on the second rise.
The reason why i also added that extra flour was it was way too runny first time around like pancake batter it was never going to stay in a ball.
@kingdarko It is supposed to be runny. Add the minimum amount of flour possible so that you can handle the dough. Do not try to make the dough so it’s not sticky. This is key to this kind of dough – it needs a REALLY high moisture content. It is very non-standard – don’t expect this to be anything like the way your grandma made bread.
Awesome!! i`m going to try it!!
@dponzi56
thanks!
@suzer52 , I should have read your post better. I thought you said “in the pot”. Yes, there is a second rise before it goes in the pot.
@suzer52, there is a second rise, but not in the pot. You let it do its first rise, I do it for 18-24 hours, then you fold it over itself a few times, seam side down on a towel, cover it and let it do a second rise for 2 hours. Then throw it in a HOT pot, cover and put it in the oven
Im a novice, does anyone know if this bread can be braded as well?
The idea of baking in a preheated covered pot is great! That will help make my breads less flat! I have a pyrex dishes without covers, but I’ll use a pan of water in the oven for humidity.
The idea of baking in a preheated covered pot is great! That will help make my breads less flat! I have a pyrex dish without a cover, but I’ll just use a dish of water in the oven for humidity.
I tried this recipe last week, it is AWESOME. Great flavor, great crust. Slap on some butter and it is crusty bread heaven. Thank you!
yummmmmm!
@kingdarko I think you may not be understanding the process. Yes, it will be very runny, almost soupy. However, if you let that sit, it will actually become a bit firmer as the gluten develops itself. Please try it this way!! Adding more flour ruins this recipe – it probably makes decent bread but it is not the same bread without the high water content and yes, it will not look like his.
Notice that when he pulls it out, he puts it on a lot of flour. That will be all the extra flour.
I just did this with Spelt Flour, my wife said it was the best bread she ever tasted! Great method and easy to do. Thank you so much.
Anyone tried this with Whole Wheat?
thank you so much 12 hrs! i didnt think strait i thought i had to leave it for an hr or so to sit . lol good tip now i think i can try to make bread
penis.
@Rediahs Don’t worry i won’t give up infact i’ll try again monday, my “dough” finished after 18 hours more like a batter lol it was clearly no where near his consistency. it was so runny it almost ran off the work top i put it on lol.
@Rediahs Thanx!
@vandi135 Probably not since it is too wet. You need a firmer dough to braid.