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
Making No-Knead Bread
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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.
You can follow all the replies to this entry through the comments feed.
@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
@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.
@dponzi56 you let it sit out the refrigerator ?
Meni se dopade le crni cruh ima vec vitaminov,beli kruh nic nima,,,po toliko let se je pokazalo da veliko smo zgubili z belim kruhom,ker mislimo da je bolj gosposki,,SEDAJ PA JE LE ZOPET CRNI…..
This is really excellent bread. I was able to get it right after I got my new stove and a dutch oven.
@tiggywalle
There are things you don’t see in the video. Really heavily flour your work surface or your dough will be too wet to work with.
isn’t there a 2nd rise before it goes in the pot?
@pamdento It needs to be a really hot oven like 500F. And it needs to be in a covered Dutch oven.
for those of you who made this, is this right, there’s no second proofing? thanks!
@4462834 it’s the one that says “instand dry yeast” on the package. it comes in little pouches at the supermarket and it’s granulated, as seen here. it’s not a big old block of yeast.
What kind of yeast is considered ‘instant’ yeast? Thnx.
-Beginner Bread Baker
To prevent the dough from sticking to your fingers when folding the dough use a scraper
@TheNewYorkTimes To Mark Bittman, i made this bread and it turn out bad. After 16 hours, the dough was bubbled nicely. But after baking it, the dough didn’t seem to rise. And the bread was still wet, not airy and kinda dense.
Does the size of the oven matter? My home oven is kinda small, a little bigger than a microwave, i’d say.
Or the humidity, perhaps? I live in Thailand, by the way.
@goodbite It is good. I’ve tried it, it is really that easy, and I’ve never bought better bread in this country.
This looks so good!
@ScrewAttackEurope I usually let it sit for close to 18 hours. Another recipe I found was almost exactly the same one, said to let it sit 18-24 hours. I just make it the day before I want to eat it.
@dponzi56 Do you need to wait 12 hours still?
見てね。