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Just make this 3x a week. https://cooking.nytimes.com/recipes/11376-no-knead-bread https://cooking.nytimes.com/recipes/11376-no-knead-bread Once you get it do

Just make this 3x a week. https://cooking.nytimes.com/recipes/11376-no-knead-bread https://cooking.nytimes.com/recipes/11376-no-knead-bread Once you get it down, you can make it more fancy by adding other things. Yeah, store bought breads are terrible with all the weird crap. Fantastic, delicious, nutritious, satisfying, world-class bread is incredibly simple and easy to make. If your book's recipe is complex and hard to follow, throw it out. They are a poser. Good bread doesn't last long though and has no shelf duration. But it doesn't have to because it will all be eaten quickly. Store bread is entirely about long term storage of something never intended to be stored more than a day. Given those constraints it is what it is.

smcameron 7y ago
I've tried this a few times. Twice, it come out great, and once it failed (I think temp was too cold and it didn't rise quite enough.) All three times, I made a huge mess. The dry flour goes everywhere, the dough is very sticky and gets on my hands and spoon and the towel and plastic wrap the recipe has you using. If I could figure out how to not make a huge mess, it would be 100x more convenient to make.
- stevekemp 7y ago
  I use an overnight no-knead inspired approach as documented here: https://blog.steve.fi/this_is_mostly_how_i_make_bread.html https://blog.steve.fi/this_is_mostly_how_i_make_bread.html There's only one bowl to clean afterward, and so I find it pretty simple. The pictures in that post don't really do it justice, but I've never had an inedible result, even if sometimes it doesn't look great.
- MegaDeKay 7y ago
  This is the process I use in making no knead bread. Lots of pictures and minimal minimal mess. http://madscientistlabs.blogspot.com/2014/06/diablo-bread-bread-of-devil.html http://madscientistlabs.blogspot.com/2014/06/diablo-bread-br... But note that no-knead bread is supposed to be sticky. The high hydration is the trick to making the whole thing work, but good technique can reduce the mess to a minimum. If you are getting inconsistent results, I strongly recommend you weigh your ingredients (especially flour) if you aren't already. There is a huge variation in how much flour is in a cup, and you can swing between delicious to disaster pretty easily. I feel that weighing of ingredients when baking is a key to consistency.
mikro2nd 7y ago
I also use a no-knead technique -- even simpler than the one described in that NYT article -- and it's our staple 'basic bread' in the house. The interesting thing I've found is that the shelf-life is generally better than any store-bought bread I've ever had, which is weird and inexplicable to me, since I'm pretty sure those factory-made breads are stuffed with preservatives.

smcameron 7y ago

I've tried this a few times. Twice, it come out great, and once it failed (I think temp was too cold and it didn't rise quite enough.) All three times, I made a huge mess. The dry flour goes everywhere, the dough is very sticky and gets on my hands and spoon and the towel and plastic wrap the recipe has you using. If I could figure out how to not make a huge mess, it would be 100x more convenient to make.

stevekemp 7y ago
I use an overnight no-knead inspired approach as documented here: https://blog.steve.fi/this_is_mostly_how_i_make_bread.html https://blog.steve.fi/this_is_mostly_how_i_make_bread.html There's only one bowl to clean afterward, and so I find it pretty simple. The pictures in that post don't really do it justice, but I've never had an inedible result, even if sometimes it doesn't look great.
MegaDeKay 7y ago
This is the process I use in making no knead bread. Lots of pictures and minimal minimal mess. http://madscientistlabs.blogspot.com/2014/06/diablo-bread-bread-of-devil.html http://madscientistlabs.blogspot.com/2014/06/diablo-bread-br... But note that no-knead bread is supposed to be sticky. The high hydration is the trick to making the whole thing work, but good technique can reduce the mess to a minimum. If you are getting inconsistent results, I strongly recommend you weigh your ingredients (especially flour) if you aren't already. There is a huge variation in how much flour is in a cup, and you can swing between delicious to disaster pretty easily. I feel that weighing of ingredients when baking is a key to consistency.

mikro2nd 7y ago

I also use a no-knead technique -- even simpler than the one described in that NYT article -- and it's our staple 'basic bread' in the house. The interesting thing I've found is that the shelf-life is generally better than any store-bought bread I've ever had, which is weird and inexplicable to me, since I'm pretty sure those factory-made breads are stuffed with preservatives.