No-Knead Bread, Revisited | Kenji's Cooking Show

See below for all my equipment and other recipes from this video.
Donate to No-Kid Hungry: p2p.onecause.com/livestreamfo...
Other No-Knead Bread Resources:
- My Newest No/Low-Knead Bread recipe from the New York Times (paywall): www.nytimes.com/2021/05/03/di...
- The original Jim Lahey No-Knead Bread recipe (paywall): cooking.nytimes.com/recipes/1...
- My old No-Knead Bread video: • POV No Knead Bread
- My "Better No-Knead Bread" recipe from Serious Eats (2011): www.seriouseats.com/recipes/2...
- My "Almost No-Knead Bread" recipe from Cook's Illustrated (2007, paywall): www.cooksillustrated.com/reci...
Equipment:
- Large mixing bowls: www.amazon.com/Winco-MXBH-800...
- Medium mixing bowls: www.amazon.com/Winco-MXBH-500...
- Half sheet pans: www.amazon.com/Nordic-Ware-Na...
- OXO Kitchen scale (the updated version of the one I use in this video): www.amazon.com/OXO-Grips-Stai...

[@luke9822]

Hopefully this helps others who were trying to take notes: *Ingredients:* *400g bread flour* *2g instant yeast (0.5%)* *8g salt (2%)* *300g of ~100° water (75%)* *A few drops to 1/8 tsp white vinegar* _• combine all ingredients just until no dry spots in the flour. Cover and set aside for 15-45 minutes_ _•do 3 sets of stretch and folds in 20 minute intervals._ _• let proof a few hours (he proofed in fridge overnight)_ _• take out of fridge and rest ~2 hours at room temperature (cover in between)_ _• do one final fold and stretch before shaping and proofing in dish towel in a bowl (or banneton) for 2 hours_ _• place in 500°F preheated oven on upsidedown baking sheet, covered with wetted stainless bowl._ _• turn down temp to 450°_ _• remove bowl after 20 minutes_ _• remove bread after another 20 minutes, or when you feel it's done._ _• let completely cool before cutting bread._

[@bibelwalker]

I forgot we were overseas (from my perspective) and I just dumped in 300 grams of 100deg CELCIUS water in my dough...

[@jpisty]

I did this recipe twice. The first time I used only 2g of yeast and it came out kinda flat. The second time I used 6g and it looked much better. Idk what I'm doing

[@greentonopah]

thanks for being the notetaker!!!

[@debbie9144]

Thank you!

[@barthvader95]

100 F is 37.(7) C, for the non-Americans.

[@JKenjiLopezAlt]

Welcome.

[@TheBlackWolfZX]

FIRST!!

[@thecowcowclash]

Hello J. Kenji López-Alt!

[@ellipsis...1986]

Thank you Kenji for inspiring so many of us to not only cook but to understand what we're doing. McGee, AB, JKLA = my holy trinity.

[@paperbackwriter1111]

Hi and thanks for the lovely videos. Curious - does the no-kneed method work well with whole wheat flour?

[@oceansidesf5380]

As someone who has back issues, the tip on using a sheet pan and bowl are literally life changing!!! I’ve only been able to bake bread when someone can take the Dutch oven out for me. Can’t wait to try this!!!

[@Groet]

A similar recipe to his, Jim Lahays no knead bread got me into bread baking. I was amazed at the result you could accomplish as a amateur home baker. Fast forward 10 years and I've been working as a baker for 5 years, just opened my own cottage bakery in a small village and it's going great!

[@ninnusridhar]

You my dear friend just achieved my dream. How does it feel?

[@Groet]

@@ninnusridhar It's weird because it happened gradually and there is a lot of work involved but when you stop and think about it it's really cool =).

[@marilyn1228]

Congratulations, Martin! Good for you! Well done!!

[@JKenjiLopezAlt]

Congratulations!

[@Groet]

@@UnCoolDad Yeah I've been following him for a while. It's crazy how far he has come from where he started.

[@jenga3770]

23:05 laughed so hard at this part, imagine going into the kitchen at night and you see kenji whispering to a loaf of bread

[@Carnac311]

Kenji cooking/baking ASMR

[@michaell446]

I tuned out for a second and came back to Kenji discussing capitalism and lego spaceships lmao

[@MissTEO1]

@@ParadoxicalThird His anti capitalist opinions doesn’t make sense to me. Neither you nor I would have any idea who Kenji was if it were not for capitalism. I wouldn’t have a copy of his awesome book.

[@hongo9111]

@@MissTEO1 This sounds like the argument "You exist in this system, yet you criticise it... interesting", no one has a choice in taking part in the system, however, they do and can criticise it.

[@ms-ii7cq]

where exactly did you see that? did watch the entire vid but couldn't find a word of that.....🤔

[@Geeksmithing]

RIGHT?!

[@JKenjiLopezAlt]

@@MissTEO1 I live in a capitalist system. Doesn’t mean I like it or want don’t want it to change.

[@melissal3159]

For years I've avoided no knead bread because i have cerebral palsy. A dutch oven is just too heavy and unsafe for me. So happy to see this!

[@melissal3159]

@@Kyarrix I haven't gotten to it yet but thanks for the reminder☺I was missing one bowl and just ordered it!

[@bluelilacfawn]

never in my life have i been so jolted by the words "youre kind of like the capitalist and the yeast is the labourers"

[@lepistanuda]

Based Marxist Kenji

[@huckthatdish]

The yeast have nothing to lose but their chains!

[@MarcDavidLoeb]

The funny thing in this is that fermentation has long provided trouble for the labor theory of value on which Marxism relies. If a laborer sets two bottles in a cellar, and one turns to wine and the other to vinegar (because of some minor mistake or imperfection), the two bottles have dramatically different values, despite identical labor.

[@huckthatdish]

@@MarcDavidLoeb the laborer still created those 2 different values. And on average over time a certain failure rate in production is easy to “price in” so to speak. The idea that sometimes production fails is not something particularly novel or something that would’ve never occurred to Marx.

[@huckthatdish]

@@emraef I don’t think Marx would disagree that in a capitalist system market prices often don’t reflect the value of the products, either the labor value or the use value. That’s basically the whole point

[@CIARUNSITE]

There's no paywall if you haven't already used your free articles for the month. If you have then open in a private/incognito window or clear your cookies.

[@houstonbuffalo4514]

Also, consider compensating the organizations which create content and compensate the artists you enjoy? If the sites can’t make money, they can’t pay the artists and the artists can’t make a living providing our world with art.

[@joeymejia794]

@@houstonbuffalo4514 nah

[@Yoda63]

@@houstonbuffalo4514 giving money to the New York Times is not an option.

[@houstonbuffalo4514]

@@Yoda63 selective morality. The video we all watched was made by a man who is employed by the New York Times.

[@LukewarmBadger]

Kenji: "Sit" Shabu: Stands Eh close enough.

[@pvlapa]

I didn't have a dutch oven and that inverted cover on the bread was exactly the trick I thought of from my rudimentary understanding of thermodynamics. But I first called my dad, who was an engineer, before I tried it. Now, I bake all my bread that way. Baking is where my interest of food and science meet.

[@nerfy219]

Kenji at 0:37: "What you're gonna knead is..." Me: *visible confusion*

[@damohr69]

Hi, confusion I'm Dad

[@moscabianca2054]

OMG, Kenji, I tried the vinegar trick. 1 measured teaspoon. It had no noticeable effect on the flavor of the bread, but the oven spring I was able to achieve was INSANE. The bread was sky high! Thank you so much for the vinegar tip! I used white wine vinegar. So happy!!!!

[@blueberryblues3365]

After trying many of Kenjis recipes and redos I always learn something. I have made The NY Times bread since it first came out and have had great results. After one dangerous stab at it and getting burned I always let the dough rise in a parchment lined bowl so that when the pot is hot, I simply pick up the risen dough using the four corners of the paper and drop it into the pot. Its a simple trick. So I wanted to try this one. I have baked professionally for many years and made lots of bread. The addition of vinegar is fantastic in this recipe. Only problem with it is that the bread grew to such huge proportions it got stuck in the very large bowl that was on top! One suggestion I have would be to place a sheet of parchment on top of the bread before its flipped onto the sheet pan. Mine stuck horribly. But I poked and pried and released it and only lost some of the beautiful bottom crust. This video is from a long time ago and probably no one will read this but if you do, try this trick. Thanks Kenji! Xo

[@theshoemanstream2347]

Honestly so glad he’s prioritizing his family over this video, it’s so cute

[@matheusbatista603]

I can't tell you how happy to see this being revisited! I have been making your previous no-knead bread for 2 months as of now, ready for an update :) thank you for this kenji

[@slekwati1]

What I love about this is how accessible it is. I've wanted to make bread for a while, but I've been put off because I thought I'd need to get a dutch oven, which I simply cannot invest in right now. And now this genius workaround has made is possible! Now I've gotta eat through the bread I have to get started on making this!

[@jeffcapeshop]

If you end up with a pancake.. try it with a lower hydration % before giving up. I think 75% is too high here though it does depend on your flour. He actually uses 70% in the written recipe, I think you can go as low as 60 if necessary.

[@JKenjiLopezAlt]

No, the written recipe uses 75%. You’re looking at a different recipe.

[@akuro6470]

Thanks for showing off this baking method, Kenji! Currently able to bake with a wonderful (and expensive) dutch oven, but have been dreading the idea that I'd have to buy one for myself once I move out. Knowing there's other effective ways out there is of great solace to me.

[@448285]

It's cool that Jim Lahey found the time to create a no-knead bread recipe while he was supervising Sunnyvale Trailer Park

[@joeofloath]

The secret ingredient, Randy? Booze. Lots and lots of booze.

[@CallMeWiggles]

Hes making FANCY liquor ball sandwiches now

[@sunnohh]

Keep your friends close, but your enemies toaster

[@giovannirivera7259]

Rip John Dunsworth

[@ourkid2000]

The liquor's callin' the shots now Ran

[@hugoa.c.1566]

I love your format, with life happening, daughter calling etc etc... most of us can relate. Real life kitchen.

[@48956l]

Kenji you are a treasure and I appreciate you so much. In addition to giving away a wealth of information for free, you are an incredibly kind person and it's a common theme throughout many of your videos. Thank you.

[@MATHMARILU]

Thank you, thank you, TY,TY, TY. It's one of the best explanations about the bread. I've been making bread at home for months and you explained many things for me to improve my breads.

[@SnowBob302]

Kneaded this bread the hours leading into New Year last night and baked it this afternoon. Never tried baking bread thinking it would be rather difficult. It turned out absolutely fantastic and as good or better than bread I can buy at the grocery stores. Thanks for making this video.

[@Enrico278]

Love it! ❤ Especially the way you are integrated and interlinking it with themes throughout life. It's like you are playing dr. gluten, keeping all ideas, backgrounds, and substance together in a meaningful way whereas at the same time giving all the space to let the air make it spacious, light and delicious to process... thanks!

[@breademicbaking4659]

Hi from Seattle! I've been waiting for this! Thanks for all your time in developing this new No-Knead Bread.Going to make it tomorrow.

[@SBAKNZ]

Jim Lahey taught me how to stuff a watermelon full of vodka. RIP Lahey.

[@whette_fahrtz]

Best trailer park supervisor in history

[@joeymejia794]

He died??? Oh no

[@nycgus]

@@joeymejia794 Don't know if you're being sarcastic or not, but Prismo is not referring to the Jim Lahey of the Sullivan Street Bakery, but rather a character from a comedy series.

[@abraxamovic]

@@nycgus 🤦🏻‍♂️

[@dumpl3dore]

The guidance Kenji provides in this recipe video produces a fantastic loaf of bread. I had been following another that produced so-so results. This time I switched to weighed bread flour, as well as the other ingredients, added a few drops of distilled vinegar and did the 20 minute stretch. The results were amazing. Thanks Kenji.

[@RevoReal]

Just made it, amazing result with such a simple recipe, thank you so much Kenji!!

[@kpeggs82]

this is the Kenji Life happens Kitchen. The dig loudly drinking water/eating even got a cameo

[@dirtyketchup]

Lol, did you notice that between the shots of the night before and the next morning, the dog was drinking water both times. 🤣

[@Geeksmithing]

Wow, this one video just addressed all of the frustrations and headaches I have experienced in making my own bread. Thanks Kenji, as always!! :)

[@ahikernamedgq]

I tried this bread recipe/technique yesterday and it is AMAZING (f'mazing, actually). Thanks very much, Kenji.

[@Wannabanana17]

Glad to have the percentages clarified for me. I'm always confused if it's based off our starting point (the flour; it is), or the total weight, which would make it much more difficult to calculate in the head as the total weight changes each time you add an ingredient.

[@63Lsp]

That crackle is amazing. Great tweaks, can't wait to tryit!

[@debbyd5729]

I made this bread this weekend and it turned out really good! I’m not a baker and it was my first time ever making bread and now I want to try again! Thanks, Kenji! Tips and my experience - Kenji’s right (not that I doubted him!); it’s a very forgiving recipe. I started on a Friday night and baked Sunday. I basically did the mixing and folding Friday evening, then stick it in the fridge. I pulled it out on Sunday super early in the AM to sit on the counter for a few hours and then proofed and baked it in the afternoon when I had time. I think this recipe allows for you to mix the dough if you know you’ll want to bake the bread at some point in the next few days. Don’t feel bad if you have to put it away. I have a disability and have limited mobility and strength in one shoulder/arm. The nearly no-knead and use of a non-cast iron DO was super friendly to my limitations. I didn’t have a bowl I trusted to be oven proof up to 500 degrees so I used an upside down stock pot. Worked without a problem and was nice because it has handles which makes it easier and safer to remove. My bread stuck to the sheet pan and got brown FAST! I should have been checking every 5 minutes but I didn’t. Next time I’ll add monitor the heat and maybe even lower it a bit (gas oven so HOT!). I’ll also put something on the rack below to absorb some of the heat. I may additionally experiment with some cornmeal or a brush of oil (maybe?) on the tray if it continues to happen. I’m so open to suggestions/comments/questions! Give this recipe a try!

[@jacobjdong]

the fact that Kenji has "(paywall)" written in his links in the description is awesome, love it

[@Bthepig]

Observation 1: I didn't realize I was watching a bread ASMR video Observation 2: I didn't realize how much I liked bread ASMR videos with Kenji

[@elizabetharanda4563]

My boyfriend and I made bread with this recipe! It was so much fun and ended up tasting delicious. I was so impressed how easy this was and how great our bread turned out! Thank you for posting, automatic follow! 💗

[@Flimflamed]

I have been waiting for this for ages!

[@donchaluvit77]

When baking bread I put a second baking sheet on a rack below the one that my bread is baking on. It shields some of the direct heat and keeps the bottom from getting too burned, allowing me to bake at 500 for the first 20 minutes and then bringing the temp down to 450 for the remainder.

[@sxd-215]

I had an epiphany about this one day when my bread was burning on the bottom and put in my pizza stone to do the same, such a game changer. Was proud of myself for thinking of that without Googling anything... which rarely happens these days. Seems like Kenji kept his in too, possibly for different reasons or same.

[@taranicole5666]

Omg…. I’ve literally spent every day this week trying to figure out how NOT to burn my bottoms…. thank u! Lol

[@ronk55]

I used a broiler pan from my toaster-oven under my dutch oven @@sxd-215 to prevent burning and toughening of the bottom crust. Worked great.

[@sxd-215]

@@ronk55 if you ever figure out how to get an overall thinner crust, please share. that's my next experiment.

[@ronk55]

@@sxd-215 I bake for about 35 minutes with lid on and only 5 minutes with it off, seems to work but I'm using a dutch oven.

[@rebecca925]

Hmm!! I really like this technique of wetting the bowl for moisture... great idea. And also love the fact that you use the same bowls for mixing/proofing/baking. Great job.

[@StoneAndersonStudio]

Ok wow, definitely need to make this. Looks easy and delicious, way better than the dense breads I usually get at home. Thanks Kenji!

[@Brendan.Wheatley]

I'm happy after watching, thank you Kenji!

[@felishiadarling]

Of the dozens of videos I’ve watched for this specific bread (almost exact recipe), yours was the longest, most informative video. It wasn’t annoying to watch cause you didn’t repeat yourself or ramble on about nothing and you worked quickly. I especially love the explanations of how bread and baking works. The end result brought it all together-most satisfying and good lookin’ loaf of bread. Def the top video all around on KZbin. I don’t have enough thumbs up for you. 🎉 Note: after writing this I read some other comments. I think it was a great video for me because I’ve been making this bread for years and am familiar. It was the detail that benefitted me. So it may be overwhelming for the super beginner. I didn’t have to write down ingredients or any of it. So that’s where it can be much for others. They should watch a shortie video, make the bread a bunch then watch as many other videos and make them. Then come back to fill in the gaps needed for perfecting their bread.

[@1974KAAR]

Oh the Simple Pleasures in life. Loved the noice your bread made

[@cellobarney]

Welp, my to-do list just got a little longer. Can’t wait to try this. Thank you for your great work, Kenji!

[@cellobarney]

And nice bread knife! ;)

[@MrTimsfilms]

Just sliced into my first loaf baked using this method. I didn't get the oven spring @Kenji did (I never do) but the crumb was noticeably lighter vs the original and @Kenji's description of the crust was right on the money. Instead of the crust being hard or crunchy, it was crisp and light. I'll but using this method from now on, and will try to handle it even less. Thanks for putting it together!

[@mtm00]

23:09 🤩 I actually leaned in to hear the bread crackle (even though I'm using headphones)! Thank you, Kenji ~ I'm definitely going to try your Low-Knead bread ~ it looks absolutely delicious. 😘

[@jraattianwa5656]

Watching that was a wonderful experience.

[@markhaven5421]

The NYT no knead recipe got me started and now I have learned how to shape, slash with a lame and bake fantastic boules. I live in Ohio and order my artisan flour in 50 lb. sacks from Azure in Oregon. A semi makes the cross country trek from Oregon each month and I drive about 30 miles to pick up my goods. Totally worth it! They have amazing organic non gmo goods. Like you, I stretch and fold several times during the 18 hour rise. I had the same problems with getting the dough out of the bowl and into the hot Dutch oven. I now do my final rise in a banneton inside a plastic grocery bag and turn the dough out into a piece of parchment paper which I have cut into a round. I then slash with a lame. I can lift the dough with the parchment and carefully lower it into the hot Dutch oven. I’ve also had the problem of the burnt bottom crust. I bake at 480° for 30 minutes with the cover on and lower to 450°, and bake uncovered for the last 15 minutes. Amazing crust and crumb. Thanks for all of your vids. Your cooking enthusiasm is infectious!

[@mudpyz]

watched your video yesterday - i have always had trouble with bread - every time i made it i would get a brick or some form of a lethal missile - copied out the recipe - made a couple of adjustments coz i dont have the big bowls so did it dutch oven style - and OMG - i have just taken it out of the oven - it is as light as a feather - it was singing - and the smell - even my neighbour who was mowing his lawns over the fence from my kitchen stopped and sniffed and we grinned at each other - now i cant wait to taste test - my hubby - who passed away recently - would have been so proud of this one and i know he wouldnt wait till it was cooled down - thank you for the promise of edible bread in my future

[@Platitude]

Favorite food is no(low) knead bread toasted with mayo, fresh tomatoes basil and salt. Simple and heavenly.

[@onooooooooooo]

Common theme Idea for a short video: Things you should buy at a restaurant supply store vs things you should spend some money on.

[@ryehiker]

Serious Eats recently updated their article on that exact topic.

[@saranshgothi3720]

Kenji got all into the bread with his GoPro just so we can hear the crackle. Now that is wholesome

[@cademclachlan7655]

Hey, love your videos please dont stop making them.

[@Demonsta]

This is great, as a bread fan I'm not sure how I never heard of this before! I've been so bummed since moving and not having my room mates stand mixer, I'm disabled and can't really knead bread properly. This is still labor intensive but it's nice to have an option, thanks!

[@rand-san2095]

Held off on several bread recipes because I don't have dutch oven. Thanks Kenji.

[@burtimus7228]

I pretty much exclusively make no knead sourdough for my weekly loaf, I've been making it for the past 8 months every week, and every time I'm always so impressed at how good the bread is for how little work you have to do. Great recipe!

[@zakysdad1]

How much sourdough starter do you use and in what proportion?

[@burtimus7228]

@@zakysdad1 for 450g flour, I use 100g 100% hydration starter

[@neffship]

Love what you do Kenji

[@HydroSnips]

OMG Thankyou for explaining the baker’s percentages. Always hearing them and working a % out from the total amount of ingredients then wondering why my numbers are different. The flour! Probably obvious to all, but hey we all had to learn once :D

[@damohr69]

Hey Kenji, I use a shower cap over my bowls instead of a smaller bowl and a sheet pan. Works perfectly on many sizes of bowls and loaf pans. It's a little more plastic waste yes...but at least its reusable and washable and its better then cling wrap!!

[@kaaatjeful]

I use the glass lid from my wok.

[@kamil5550]

Oooh very neat spin on the Dutch oven technique! I'll have to try it this way on the bbq, when I've done no-knead there before it usually comes out overcooked on the bottom

[@gestaltbird]

Always wanted to make this but didn't have a Dutch oven. Thanks for sharing this technique!

[@dandy-lions5788]

6:07 "Yeast of the world, unite! You have nothing to lose but your gluten"

[@sillybilly4710]

We, too, need to rise up

[@feronanthus9756]

Rise up and seize the means of CO2 production

[@PyroOverflow]

Cool bread! It reminds me a lot of the breads in Forkish's "Flour, water, salt, yeast" - highly recommend that book to anyone interested in the topic

[@dreamcaught3876]

just finished making this! turned out great!

[@marilyn1228]

Thanks for clearing up the B S that so many people recommend for putting ice cubes in a pan of water to create steam. I couldn't figure out why it never worked for me.

[@morgrath]

Unrelated to the recipe, but congrats on powering through the awkward hair phase, the pulled back is a good look!

[@iconoclast137]

i'm a huge fan of all your work, especially "The Food Lab" which is one of my most treasured kitchen possessions. i always thought it was strange that people considered anchovies to be a worthwhile pizza topping. then i made your best darned italian american red sauce in the oven that uses fish sauce, and i get it now. i just don't tell people it's in there. it's the most delicious thing ever, maybe tied with your chili recipe. you're the stanley kubrick of food.

[@rubenvargas3047]

THANK YOU SO MUCH FOR THIS VIDEO KENJI!

[@Siftedheart]

Love your videos… I’m binge watching you 🥰… and absolutely love your 🐕 dogs🥰

[@DougArcidino]

Making this for the first time today. Been using your base pizza recipe for a while. Figured this was a nice step up.

[@davidtoomey226]

Interesting recipe, I've not ever used any of those techniques with the cloth it looked a bit strange but the end looks fantastic.👍🏻

[@bbrockert]

Looks delicious. And convenient, since my dutch oven is in storage but I have a sheet pan and a bowl. One small note, a normally functioning gas oven will put off carbon dioxide, not carbon monoxide. Monoxide is a product of incomplete combustion.

[@HughHuynh93]

After the first set of stretch and folds, I like to switch to coil folds instead. I feel like they give better structure and develops the dough more (and honestly it looks prettier)

[@priayief]

Intriguing recipe and entertaining presentation. Not something I'll try myself but enjoyed anyway. Thanks.

[@antiframe]

Thanks for the bread recipe update! I've been using a no-knead recipe for a while with cast iron and your bowl/sheet method looks so much easier! Also, and maybe even bigger, thank you for the Waffles and Mochi recommendation! We're always on the lookout for new shows for our daughter too. Also, welcome to Seattle.

[@KissFromTheWorld]

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight". Cheers, Domenico

[@TheArcSet]

Thank you for this video and technique.

[@WeeNiallYT]

More from cutting room kenji! You should really consider a podcast or something similar if you have the time man, I absolutely loved the AMA and your conversation with Adam Ragusea

[@ayllipkhieu8659]

He frequently guests on Special Sauce with Ed Levine!!

[@ChrisBakerDrummer]

Waffles & Mochi! Love that show!!

[@ryanyeethegifted]

Finally I found something from complicated turn into simple. U r genius

[@efehasserbetci3756]

You're the best man!! love from Turkey

[@jeffburke170]

Sir, much esteem and honour and respect for your knowledge and skills. Not that it makes my opinion more worthy than others, but for those who dont have a degree in Food Science, and didnt spend a quarter century in Product Development: Mr. Lopez-Alt is 100%. No woo-woo, no fakery/quackery, no self-promotion. A legit wonderful teacher. You are well-deserving of all the success you have earned.

[@joshwertheim]

I do the same thing when my loaf is fresh out of the oven and making those little crackling noises. Definitely satisfies my ASMR!

[@maxs29]

Great Video, thanks Kenji. For some reason your Cooking Show Videos are pretty calming when i watch them :D Keep up the good work!

[@shale3768]

it's almost like asmr

[@beastmry]

Pretty much why he's my favorite. I'm mostly here for the storytelling.

[@kaemincha]

that crust crackling was truly magical

[@NiftyPants]

As someone that shelled out for a fancy bread cloche, a bit surprised at just how good it looks on a sheet tray with a bowl. Ill give it a try, as you said the cloche/dutch oven method can be a bit unweidy at times

[@simonewilcock3316]

Thanks for the baking tray and bowl trick! I love this method, but I previously deflated my bread when transferring it to the Dutch oven, and it is tragic.

[@ericmoss6110]

Made this today and it was outstanding

[@michaelbielecki3228]

I drank too much and left the shaped dough on the bench for two days. Chucked it in oven and while it was pretty chewy, still pretty good for the amount of effort I put in. Second crack came out wonderful, super easy, super cheap. Cheers mate!

[@TheTopwaves]

I absolutely hate making bread. Never worked and instructions always sucked. The way you explain/show things is fantastic and this is the first time I've been confident trying it and having it succeed.

[@glof2553]

Imma have to make this. Thanks Kenji

[@sethmeistergee]

Thanks for the video -- I love the idea of not using a lame and using the pinched seam as the top. Also, I think you misspoke regarding venting of carbon monoxide ;). Normal natural gas combustion yields carbon dioxide and water vapor (with hopefully around 50ppm of CO MAX). If you're generating more carbon monoxide, your stove/oven needs service immediately.

[@HijinksBoiz]

I don't know if I've ever eaten raw bread dough off my arm but Kenji sure has. My guy's a savage.

[@HijinksBoiz]

12:20

[@nancysutton7891]

You are the best, Kenji! (Got your books :) Tip - use one reusable floured cloth in the freezer.... no danger of 'bad bugs' growing' in any moist starch in a dawer.

[@cosmoscooking7852]

Just made this and it looks and smells amazing, I haven't cut into it yet. Unfortunately it deflated a bit because the tea towel I used stuck to the dough quite badly and it took a while for me to make it unstick. By that time it had deflated onto the tray. So I tried to bring it back together into a ball with a dough scraper and I think that's helped. Hopefully when I cut into it it won't be too dense. I will try to use a lot more flour and a different towel next time, or maybe parchment paper would be easier? We'll see.

[@yeslikestarwars8824]

The return of the king

[@robinmarks5638]

The dog is proof how good it really is!!! Thank you for the video!

[@MorkaiAU]

Damn! I spent months in lockdown playing with sourdough starter etc but gave up and will definitely give this one a go on the weekend.

[@reecelyons9912]

I did exactly the same thing. I'd love to revisit the sourdough one day, but I kept forgetting.

[@chef4orklife]

My son loves waffles and mochi. We need more kid shows like this.

[@johngoff4021]

this is the most chaotic kenji video yet.