Making No-Knead Bread
by admin on Saturday, January 28th, 2012 | 25 Comments
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.
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This is a great recipe! I am gonna try it! I just had some meauserements issues cause I am from Europe. I found 1 quarter tea spoon very smal quantity… that would be cca. 1 gram here. It’s nothing. Is this right? thanks a lot
It seems of one Jim’s pots was plugged with some sort of cotton or fabric knot. Does anyone know what this is?
did he say hell’s kitchen?
people its bread do not refrigerate it let it sit out warm room 19 hours will be ggogy looking and it’s not spam re watch if you gont get it wonderful mine turned out
@ned262626 A quarter teaspoon of instant yeast
Can I do the same with wholemeal ingredients?
did he say 1 and a quarter yeast or a quarter yeast?
@visualgirlPA i suspect he put it in the frig
thats how i do my bread for years its realy good
@CrisCriss2010 No, the whole idea is that the bread must steam in the pot and that can only happen at very high heat. Like he said, the hotter the better. 8-(
isn’t this autolyse?
ballz
tried this today and mine doesn’t look like his! starting over. I think I have yeast issues.
I AM SO MAKING THIS!!!
I have a quick question regarding this bread. Can you also bake it at 250degrees C… my oven doesn’t go above?
Thanks for the recipe.
Excellent crusty bread. Can’t stop making it and sharing the recipe with everyone who will listen.
nancy
@Mrhadiiiii Salary is a bit different too.
@PeterStorm81
, just dunno for the yeast part though coz he puts very little of it
When i went to google and wrote : 3 cups to dl i got = 7dl . and for the water part its 3.5dl.
But i quess you make a half of a bread hes making
i buy this bread in my country by 0.10$
but in newyork u mybe buy it 10$
Since europeans dont use cup-measurements here is what you need.
At least that as what i think to be the right measurements. If not please correct me if im wrong.
300 grams of flower
150 ml of water
instant yeast about 4 grams ( usualy packed in small package of 7 grams)
and tspoon salt ofcourse is very simple
And then the 500 degreesFahrenheit is 260 degrees Celcius
I hope i got it right, if not ill let you know tomorrow
@NikkieRoxxx That’s right! You’ll want to replace the plastic lid knob on your Dutch oven with something metal (a kitchen cabinet drawer pull the same size from your local hardware store is fine), or plug the hole with some aluminum foil (and be VERY careful when removing the lid!).
@hvalagao I agree, the times given are far to long. Try 15 minutes with cover on at 500F, then around 10 minutes uncovered, leave the bread in the pan while cooling. They forgot to mention the second rise of around 3 hours. Don’t forget the second proofing it’s very important!
I followed the instructions of this bread with these exceptions: Waited 19 hours and after shaping it into a ball, did not use any wheat bran seeds instead I put a bit of olive oil in bowl and let rise again for 2 more hours, then used parchment paper in the hot Cast Iron pot, put the dough in covered it and waited 30 min. at 500 degrees, then uncovered the pot and left it only 5 more minutes. The bread came out fantastic looked store bought!! Thank you so much for your recipe. It works!!!
If you don’t need bread why are you making it?
this recipe works really, really well. I will steal it for years too!