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.
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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January 8th, 2010 at 12:08 pm
Yes, I cracked a pyrex bowl baking bread.
January 8th, 2010 at 1:02 pm
Some easy ways to mess this up: (1) not having the proper rising temperature (a winter problem), which another website gives as 76-81 degrees F. (2) using bread flour; bread flour dough is too gluteny. Also: (1) My Le Creuset dutch oven was a bit large, so I bought a smaller cast iron dutch oven. (2) A larger dough ball (or smaller dutch oven, so the dough ball reaches the sides) gives a more uniform height.
January 8th, 2010 at 1:42 pm
I have used this recipe and the result was excellent. I have relatively no cooking experience and have only started cooking in the last two months. I will try other recipes but I will certainly use this one again.
January 8th, 2010 at 1:44 pm
The cheapest dutch oven i could find ,was at Aldi’s. 30 $
January 8th, 2010 at 2:01 pm
@Sirclitamusmax you can use a dutch oven, terra cotta cookware, cast iron. I made a great loaf in a thin steel roaster oven. just heat it up in the oven, while the oven heats, at 500 degrees. let it heat longer than the oven takes to heat though. let it sit in the oven and heat up for 20-30 minutes.
January 8th, 2010 at 2:15 pm
@thatbastardson Ha ha ha …you are one angry dude .Who’s poisoning your life ? I’d really like to know.
January 8th, 2010 at 2:24 pm
Got a loaf in the oven right now, don’t have a dutch oven so I’m using this weird german earthenware baking crock that belongs to my roommate… fingers crossed.
I’m wondering, though…. I was under the impression that the achille’s heel of enameled cast-iron was its tendency to crack at high temperatures. Is the risk just overrated? Will a dutch oven still perform fine even if it’s cracked?
January 8th, 2010 at 3:01 pm
not successfully, no.
January 8th, 2010 at 3:50 pm
Remove the handle though. He has special heat resistant handles on his lids that are available from the le creuset store or higher end kitchen stores for about $7 each. Size does not matter, as long as it will accomodate the oven spring. The exterior of the pot will darken/discolor because of the high heat permanently.
January 8th, 2010 at 4:46 pm
has to be something that has some thermal mass, i.e. can retain heat really well, and can enclose the dough in a constant steam bath. He says you can use pyrex but I would be worried that the wet dough would crack it. So really, yes, you need a dutch oven. It does not have to be enameled though, and you could probably find something suitable at Target or similar for $20 - $40.
January 8th, 2010 at 5:45 pm
Do you HAVE to use a cast iron skillet ? I am guessing you can bake this in another way but probably not get the same results.
January 8th, 2010 at 5:51 pm
I’d love to just yank all the insides out of that bread and eat it and leave the crust! lol ! Yum! >:-D
January 8th, 2010 at 6:19 pm
to call someone an ‘asshole’ for sharing a recipe with you is not only impolite, it’s a bit unhinged. there are many ways to make ‘bread’, this recipe isn’t a newfangled, work of the devil. it’s an old french style called ‘boule’.
January 8th, 2010 at 7:05 pm
blah fucking blah. every asshole in america is making “no knead bread” now, because of these assholes. thats how good bread is made, you retards. proofing is usually done for 24 hours……assholes.
January 8th, 2010 at 7:08 pm
Don’t think bananas would work at all. Banana bread is a tea-bread, with baking soda as the riser instead of yeast. Totally different chemistry. But as for additions - I add 1 T. or so of olive oil and am planning to add herbs next time. Also want to make it with sourdough… YUM.
January 8th, 2010 at 7:28 pm
Can i put bananas in it?
January 8th, 2010 at 8:22 pm
@dponzi56
Here in Poland (which, by the way, is famous for its bread) the recipe goes like that: x of flour, y of salt, z of yeast, water - as much as the dough can drink up - and your mistake was you threw it out. You should simply add more flour to make it dough again. You don’t need to worry about the yeast or salt. Amount of water depends on the type of flour you use, and even if it says “all purpose”, it might be very different from the other “all purpose”.
January 8th, 2010 at 8:59 pm
hi i have been use this recipe alog time and i do it a bit different i use LG solar Dome which has a fermentation on it and it takes 30min to double in size i also use 7grms of yeast and i use a kitchen aid machine it just helps to mix all flour in a bit better
2 1/2 cups of flour or 3 if your pot is big
7grms yeast
1 tsb salt
5 1/4 cups warm water not cold
mix all togher in kitchen aid for 5mins
place in LG solar dome under fermentation for 30mins
January 8th, 2010 at 9:26 pm
My daughter passed this recipe on to me a month ago and I have had nothing but success with it. Being a complete and utter incompetent in the kitchen, if I can make beautiful, and tasty bread, anyone can do this. Seriously.
January 8th, 2010 at 9:55 pm
I tried this. When I dumped the dough out onto a floured surface to fold over, I had a wet sticky mess. Is it suppose to be this way? I couldn’t even handle it. I threw it out. Any ideas what could have I done wrong?
January 8th, 2010 at 10:16 pm
I think maybe BLAZING HOT mght be a little too hot. Burn my first loaf in 30 min. with the lid on my Dutch Oven!
January 8th, 2010 at 10:33 pm
I tried this,and this works!
January 8th, 2010 at 10:52 pm
It works! Just *****
January 8th, 2010 at 11:12 pm
THanks! I’ll try it out today. you’ve inspired me
Ms Food lover123.
January 8th, 2010 at 11:43 pm
To njasmine11,
Hi, I think a regular stoneware pan with lid will work fine! But be sure that it is deep enough because the dough will rise when baking. It is just so amazing and I never failed one time! Jim is really smart! Thanks alot. It is a big revolution for baking. He is so great! His book named “my bread”, I guess I will buy one soon! Support him!