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Would you share this no-knead recipe?

bglazer 7y ago
https://www.markbittman.com/recipes-1/no-knead-bread https://www.markbittman.com/recipes-1/no-knead-bread
pmoriarty 7y ago
Here you go, Lean Bread from Peter Reinhart's Artisan Breads Every Day, a fantastic book I heartily recommend: http://dpaste.com/1JH41V3 http://dpaste.com/1JH41V3 Recipe modifications and tips: - I use a cast iron bread pan -- it really makes a difference - I prefer to use a good quality bread flour, like King Arthur. Haven't had luck with all-purpose flour. - I do everything in a single bowl, up to the point that the dough is transferred to the bread pan - I keep the oven at 450 degrees F throughout, and only start it 15 minutes before baking.. works well enough for me - I use the "3/4 of original" ingredients in the recipe to make one single loaf of bread, which fits perfectly in my bread pan - I tend to apply coconut oil to the top of the bread half-way through baking, rather than before baking. It's a lot easier to apply coconut oil when it's melted, which it'll readily do atop hot bread, so this is the easiest way to do it for me. But I still oil the inside of the bread pan beforehand as usual. - I like to use instant yeast, so I can mix it directly in to the flour without needing the extra step of activation. It's worked great for me. - Before adding the yeast, I mix the salt thoroughly in to the flour. Yeast should not be dumped directly on a pile of salt as that could kill it. Also, don't let the water you add get too hot, as that can also kill the yeast. I make the water luke-warm to slightly warm and that's resulted in a big rise in the dough for me.
- bobbyT314 7y ago
  This is a great bread, btw. I use a simpler version, but very similar. I like to roll it (or just coat the bottom) in seeds or cornmeal to prevent sticking, rather than dealing with parchment, oil, etc.
- GeorgeHahn 6y ago
  Would it be possible to get an updated recipe link? I was hoping to try this, but it looks like the paste has expired. Thanks!
bane 7y ago
I follow this one every few weeks. I put a bit more salt than he recommends. This is the most no-fuss recipe I've encountered. https://www.youtube.com/watch?v=YX_6l2bmvQI https://www.youtube.com/watch?v=YX_6l2bmvQI
- AareyBaba 7y ago
  Yup. This is the one I followed and the results are perfect. He also has a baguette recipe which is quite similar which comes out just right too. Also, if you are running out of yeast (like I did) you can just save some of the dough and learn how to feed the culture with flour and water daily.
  - bane 7y ago
    Also if the crust comes out too crunchy, I just bake it at a lower temp and longer.
deleted 7y ago
[deleted]
stevekemp 7y ago
This is an older post of mine, which has a video and images to show you what things look like at various steps https://blog.steve.fi/this_is_mostly_how_i_make_bread.html https://blog.steve.fi/this_is_mostly_how_i_make_bread.html

https://www.markbittman.com/recipes-1/no-knead-bread https://www.markbittman.com/recipes-1/no-knead-bread

Here you go, Lean Bread from Peter Reinhart's Artisan Breads Every Day, a fantastic book I heartily recommend: http://dpaste.com/1JH41V3 http://dpaste.com/1JH41V3 Recipe modifications and tips: - I use a cast iron bread pan -- it really makes a difference - I prefer to use a good quality bread flour, like King Arthur. Haven't had luck with all-purpose flour. - I do everything in a single bowl, up to the point that the dough is transferred to the bread pan - I keep the oven at 450 degrees F throughout, and only start it 15 minutes before baking.. works well enough for me - I use the "3/4 of original" ingredients in the recipe to make one single loaf of bread, which fits perfectly in my bread pan - I tend to apply coconut oil to the top of the bread half-way through baking, rather than before baking. It's a lot easier to apply coconut oil when it's melted, which it'll readily do atop hot bread, so this is the easiest way to do it for me. But I still oil the inside of the bread pan beforehand as usual. - I like to use instant yeast, so I can mix it directly in to the flour without needing the extra step of activation. It's worked great for me. - Before adding the yeast, I mix the salt thoroughly in to the flour. Yeast should not be dumped directly on a pile of salt as that could kill it. Also, don't let the water you add get too hot, as that can also kill the yeast. I make the water luke-warm to slightly warm and that's resulted in a big rise in the dough for me.

bobbyT314 7y ago
This is a great bread, btw. I use a simpler version, but very similar. I like to roll it (or just coat the bottom) in seeds or cornmeal to prevent sticking, rather than dealing with parchment, oil, etc.
GeorgeHahn 6y ago
Would it be possible to get an updated recipe link? I was hoping to try this, but it looks like the paste has expired. Thanks!

bane 7y ago

I follow this one every few weeks. I put a bit more salt than he recommends. This is the most no-fuss recipe I've encountered. https://www.youtube.com/watch?v=YX_6l2bmvQI https://www.youtube.com/watch?v=YX_6l2bmvQI

AareyBaba 7y ago
Yup. This is the one I followed and the results are perfect. He also has a baguette recipe which is quite similar which comes out just right too. Also, if you are running out of yeast (like I did) you can just save some of the dough and learn how to feed the culture with flour and water daily.
- bane 7y ago
  Also if the crust comes out too crunchy, I just bake it at a lower temp and longer.

deleted 7y ago

[deleted]

stevekemp 7y ago

This is an older post of mine, which has a video and images to show you what things look like at various steps https://blog.steve.fi/this_is_mostly_how_i_make_bread.html https://blog.steve.fi/this_is_mostly_how_i_make_bread.html