No-Knead Bread 101

This video discusses and demonstrates the process, the options, and the decision points for making a variety no-knead breads and rolls.
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with the handle end of a plastic spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique (that’s right… I won’t even touch the dough with my hands)… no shaping (I’ll let the bakeware shape the loaf for me). It doesn’t get any easier than this.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my KZbin channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.

[@carolhansen4657]

Everyone I know who wants to try baking bread, I send a link to this video. This is the best, simplest, clearest, most accessible video on bread baking ever. When "No-knead baking" was first introduced 15 years ago, it was messy!! You, Steve, looked at all of those problems like an engineer, and figured out how to solve each one. Thank you so much!

[@terrysmith4295]

Love this man and his bread making, every loaf comes out perfect. Thank you Steve

[@ewanmee9877]

I am a newby here. Perhaps I have died and gone to heaven. What incredibly good presentation. You give a confidence i haven't had in years

[@cecilysunde1341]

Agree

[@AlergicToSnow]

I also agree...look Ma, I’m baking!

[@m.b.g.2235]

Steve, you have provided me with the opportunity to bake wonderful breads. I have watched your Ytube channel and I have your no knead cookbook. I'm so happy to have found your channel.

[@Js20639]

Thanks Steve. I haven't bought a loaf a bread in two years since I started watching your videos. You have saved me so much money. I figure the flour costs me about 40 cents Canadian a loaf. Thank you Thank you!

[@light6508]

artisanbreadwithstev hi Steve, love love your videos. I’m diabetic and unfortunately love bread. Do you have any recipes to make bread with almond flour? Thx

[@KennyInVegas]

I have taken what you taught me on your videos and have gone wild with bread and pizza making. Thanks so much for getting me started. We do not buy bread or rolls or go out to eat pizza anymore. Happy new years..

[@tonymyers5823]

Hi : My baking friend. I love your baking videos. You can't beat this no knead method. THANK YOU!!!

[@fourwheelingcook6614]

Good to see you back Sir. Love your videos! Have made many of your recipes and love them all. Keep em coming.

[@seanconnery314]

Hey Steve, Just watched breadcentral and finally understood how easy it is to bake. Bravo Steve!

[@lechatbotte.]

Glad to see you in a new video. Was wondering where you were. Love your method, best of any I have tried. Bread is consistently GREAT. Thank you so much.

[@TheArby13]

Thanks for these great videos Steve. I just started baking again after several years. I had 2 bread machines and they both died, so I had to switch horses. I have made 4 loaves using your no knead method, and I am baking on a pizza stone, or in a cast iron Dutch oven. These are the best tasting loaves of bread I have ever made, and I can say, they are as good as or better than anything I have bought. I am subscribed and you could not have come at a better time with this lockdown because of the virus. Thanks again. I'll be back.

[@bpp325]

An excellent addition to your recipes. You're my 'go-to' guy for no knead bread, Thanks.

[@PcCurry-xd7wf]

Ty. I used to bake. and I stopped. now that I found your channel I'm baking again. you make it easy and fun.

[@LG-zq4ws]

So great to see a new video from you!. I've watched many No-Knead Bread videos, and always end up going back to your method/recipes. Thank you so much for sharing your bread making skills. My family loves them all.

[@Yvonne19999]

Hi Steve. Cloud you please share a recipe for gluten free bread. I admire the ease and confidence with which you go about baking bread.

[@bigjplay]

I could listen to this guy talk all day! Great videos! So helpful!

[@matthewprestine1974]

definitely the best bread KZbin channel out there. thank you for all the hard work.

[@hsmomofmany9022]

Steve, your videos gave me the courage to make my own bread. Thanks for sharing your great technique. :)

[@grapeknutz]

Love the video! You got me started last year doing "no kneed"m bread ! thank you!

[@carriemcgrath8385]

Made this recipe yesterday- DELICIOUS! My family LOVED it. The first is gone, making more as I type(during second proof). Thank you so much for the recipe.

[@johnambrogio9585]

Thank you Steve. Ever since I saw your first video, about 3 years ago, I have not bought a loaf of bread in that time from the store. I love all your breads, but your cheese bread is the one most requested from family and friends. Again thank you, and good to see you back again.

[@AnishNorge]

Love, love, love this method!! Always turns out great!! Thanks Steve!!

[@michellegiles4152]

Oh my, what a great video. I love how you explain why things happen. Now it make more sense to me. I will be trying your method tomorrow. So glad I found your channel. Thanks so much.

[@chefbunch]

Thank you Steve. your directions are easy to follow and understand. i will make the bread Sunday. thank you again

[@alizanikayin2100]

Started baking bread with the first Video I watched. Just received your book , Love baking bread using your receipts and instruction.

[@bryan3550]

Wow! Thanks Steve, your presentations are truly inspiring. 😉

[@sandysue202]

I have made several loaves already and plan on making a couple each and every week using different methods and pans! Its great!! Thank you so much Steve...you are a great teacher!

[@aurawright2130]

Your videos are amazing!!! Thank you so much. I’m going to see if it is as simple as you make it look! 🙂👍🏼 Thanks again!

[@nicc8230]

I love how clean you and your kitchen are! You are a great teacher (straight to the point and clear instructions )...and know your craft. I'm surprised that it's the same dough to make different breads. Awesome and thank you.

[@lolly1948]

I absolutely love your video. The way you did it is so very informative that it would be very hard to make any mistakes. Thank you so very much.

[@nancyrosas9602]

Steve, I love your videos. I made my first loaf of bread following your instructions. I have shared your videos on the frugal family food channel on Facebook.

[@hildadeleon3419]

Hi Mr. Steve, it's my first time to watch and subscribe in your channel. I'm a retiree from the Philippines and I'm just learning bread making. I find your method very easy to follow because your step by step procedure was fully explained in a direct and concise manner. As a beginner, I became more inspired to learn bread making from you. Thank you and God bless you Mr. Steve.

[@ramsha6]

what a precise but informative video..thanks for all the hard work..Will definitely be trying this recipe!!

[@chrissyuful]

Trying my very first loaf of yeast bread (turbo no-knead) because of how simple you make it look! It’s proofing even as we speak! So excited! I’ve only made quick breads or bread machine loaves in the past.

[@Jennifer-oz8ec]

I discovered your channel soon after the pandemic was announced. I use a lot of your recipes. When I do use other recipes for spelt bread, I still use your methodology. Amazing. I have also been making bread in the crockpot recently. Great to not have to turn on the oven in the summer. Thank you so much for what you do and share.

[@me1476]

Hello Jennifer. Do you put the crockpot on the high setting or the low and how long do you leave it in there? Thanks.

[@minnoux]

Just discovered your videos and so thrilled to have found you! Going to try this asap! Thankyou for being so precise in your instructions...and thankyou for sharing your knowledge. Best regards, Michelle

[@soyoonlee834]

Hi Steve! Trying my first loaf and it came out completely yummy. I used all purpose whole wheat flour and followed your recipe. It’s the most easiest way to make clean healthy and yummy bread ever! Thank you from Korea!

[@nancybenner2496]

Steve I was so excited to see the muffuletta technique. Thank you for sharing your recipes and techniques!

[@d.w952]

I love your videos! I can't wait until I have moved out and can make my own bread, I'll definitely be trying your techniques! Thanks Steve :)

[@wesleyzain9524]

Steve, I have been using your recipes for years. I also have been experimenting with different flours. Recently I used the following recipe and it was the BEST no knead in a Dutch oven I have ever made. 12oz tap water, 11/2 tsp. Salt, 1/4 tsp instant yeast and for the flour: 1 1/2c AP flour and 1 1/2 c. High gluten flour. 12 hr. Rise then a 2 hr. Rise before baking. 30min covered, 10-15min uncovered. High gluten flour is found at GFS in a 25lb bag. It’s used mainly by pizza restaurants. It has even more gluten that bread flour. I tried all different ratios of high gluten to AP flour but the Half and half ratio seems produces a crumb texture and a crust that is second to none. I have pictures of the crumb if you would like to see them.

[@ColeahP]

Excellent demos, as usual. I enjoyed seeing the variety of baking pans and really liked the Muffaletta result!!!

[@KevinWright-tk2il]

Hi Steve, I live in Yorkshire in England, I found you on You tube, after seeing your video I bought your No knead Turbo bread book. Last night I tried your no knead bread 101 recipe . it turned out great, I love it, thank you so much from Kevin

[@susanarossini9326]

You suggested that I watch this video and I did . I even emailed it to my son . My health and my budget thank you . Now I can successfully bake bread gifts for my friends! I cannot thank you enough . I 'm enjoying my first turbo no- knead bread ( delicious!!! ) as I type . :)

[@YuliSayuri]

Thank you, Steve! Ever since I found your video, I've been enjoying baking bread! Now I use two kinds of sourdough starter (all purpose one and rye one), not commercial yeast. I still use some of your technique/methods and your word, "recipe is forgiving", is always in my mind :)

[@ts2676]

Hi Steve! Thanks so much for your videos! I watched my first over a year ago. Today I just tried to make my first no knead dutch oven bread. It turned out amazing! As one other person commented, I will never buy bread again. It really is just as good as high quality bakery purchased bread.

[@Sebastopolmark]

VERY WELL done Steve - doesn't get any easier than that!!

[@boomerpreneursnetwork9674]

I love how easy it looks to make those bread. The bread looks delicious!

[@joeliwest]

Thanks, good to see you back on KZbin, really nice stuff

[@flyingcloud9253]

Thank you SO much! I have become very interested in baking bread and I have viewed at least five hours of videos on KZbin....I am so excited to try your method and look forward to baking your sandwich bread!!!

[@Tasty-Dishes]

I love these kinds of bread. Thanks for sharing !

[@kd-yd5pk]

I just found you on KZbin and now on your website. You make bread baking look like a breeze and your way of teaching is easy to follow and understand. Thank you for sharing your knowledge.

[@1973Saved]

Excellent video, thanks for posting it. I've wanted to make home made bread for years but it seemed too complicated. You've made it do-able. Thank you. I also bought one of your books.

[@kathreenmargaret1883]

Thanks, Steve; Looks great and I plan to try the No-Knead Bread recipe in November.

[@maxine.a.m.forrest2923]

Steve I love this it's easy. I will certainly try it.😊

[@Downeastwaves]

I tried making this and I just don't know why I waited so long! So tasty and beautiful! Best of all Easy Peesy! Thanks so much!!

[@BushcraftBaking]

Good to see you are back making videos, Steve. Hope you were well in the meanwhile. Greetings from the Netherlands!

[@granako]

Your books have great reviews... and I love your videos, Steve:)!

[@George-ri5pr]

Thank you for you videos. I have learned a lot with you. May God bless you and your family.

[@Fantute71]

I like your channel!!! Very good instructions and the bread looks amazing 👏🏼👏🏼👏🏼

[@captainheinie6355]

I will give it a go. Thank you for the info. Steve.

[@Joaquin.C.C.]

Steve you are my hero!!

[@Powerful-Manifestor-]

Love that you give not only the recipe but also explain the concepts behind the bread making process. Loving your recipes❤️❤️ Please also tell us how to incorporate active dry yeast in these recipes instead of instant yeast.

[@ToneVolleyball]

Thanks Mr Steve.. I like your simple recipe ✅

[@teresalegler2777]

Love Steve’s recipes and presentations. Excellent explanation, and appreciate his showing variety of pans for different loaves. Now, to try and find bread flour and yeast. Probably should order from Amazon, since quarantined!. Haven’t baked bread in years. Thank you for sharing your wonderful knowledge.

[@iluminameluna]

I know this is an old post but just FYI, the "nature" foods stores will sometimes have Vital Wheat Gluten, Bob's Red Mill brand is the most often available. Walmart, strangely, has had it available for the last year as well. I use it at a ratio of 1 tbsp per 500g (1lb)of Gold Medal or Great Value AP flours. They usually have 10g gluten per 500g of their flour.

[@heywoodjablomie5229]

Just made the muffuletta bread. Turned out fantastic!! Thanks!

[@robinmccloud7775]

Hey Steve love your vids. I've tried a couple loaves already, and they turned out great!

[@a1930ford]

Just something at random which nobody seems to ever print or mention in all of the bread videos on KZbin, but affects a lot of people on a no salt diet. If you use a salt substitute as No Salt instead of traditional salt in your recipe, it has the same exact measurements are regular table salt, so you can add it and be just as content as you go. For diabetics who are watching their sodium intake, it works well as a substitute and tastes the same as regular table salt in a bread dough mixture. Thanks for the videos, as i have already made several loaves of artisan bread from them. I have done so on various cooking utensils, too, from a pullman bread pan, dutch oven, pizza stone and cookie tray with parchment paper and with or without the tray of water used. Your recipes are the easiest and most forgiving in my opinion. Again, thanks for the posting.

[@TheBooper73]

You make it all look so easy! thanks........Betty

[@jlantana104]

So pretty ,fast and easy . Great no nonsense presentation five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ . New sub 👍

[@jojobrosnan1081]

Great guy love his videos. Thank you

[@yaelfrid9010]

Amazing Thank you I am practicing your bread So far so good And I detest baking But it's really easy My 12 years old is making it too

[@karensewell8955]

I agree with Judy, I haven't really bought bread since COVID started and these simple breads taste so much better. I have also discovered Fleischman's Bread Booster which when added gives you a softer loaf that lasts longer without going stale.

[@kristinakraftmvc2270]

Thanks, Steve love baking this style of loaves of bread, I have been very adventuresome and creative with your base I am having such a delicious time.

[@albertacudjoe318]

Rye flour bread

[@albertacudjoe318]

Rye flour bread recipe

[@knelson3484]

Thank you Steve! ❤

[@skyhigh6]

Steve, I have made the Betty C bread twice now with excellent results. I am getting a more consistent loaf, but I must admit the flavor is more like a sourdough, which I like. In Italy, they make what is called a "biga" using much the same technique as your no knead dough. I really like the results. Also, I made your beer bread the second time for a friend, The result was outstanding. After 50 years of baking bread, I am very pleased with your technique, it saves me time and cleanup time. Thanks Bill

[@robrien777]

A "biga" is an Italian preferment (as in pre-ferment) mixture of 100 grams of high-protein bread flour, 65 grams of room temp filtered or bottled water and a pinch of instant dry yeast. Stir well, cover and let ferment at room temp for 10-12 hours--usually overnight. Add the biga to the remainder of dough mixture ingredients after they have been combined--usually the following day. This is not a no-knead method, but it is the best use of an authentic biga.

[@irenetan9987]

Thanks Steve for the instructions abt turning on the oven light. I had it in the oven overnight but it doesnt seem to rise and its cold too here, Anyway it did proof the last one hour with some hot water around in the microwave. Its in the oven and its my jalapeno and cheese buns based on your recipe....will let u know how it went

[@LindaPenney]

awesome update thank you for sharing have a blessed day

[@sherronennest465]

This is just so simple thank you so much for this recipe l am going to make it sherron

[@user-rd2sb9dn2v]

💛🧡💚💙💜😍😊J'ADORE LE PAIN . Je le fais à la maison mais tes recettes sont FORMIDABLE ma famille les adore MILLE MERCIIIIIIII💖 ++++++

[@kathyegbert6532]

Perfection as always.

[@martemis]

great video Steve

[@KitaraKaori]

Amazing!

[@tjs114]

Following the instructions here, I made two of the loaves today and they turned out wonderful. For yeast, I used Active Quick-Rise Dry Yeast (actually a local store brand) that said it worked for bread machines. The oven-light rising worked perfectly and we all liked the resulting bread. I will note that this is a very, very dense loaf and my bread knife had trouble cutting the top crust!

[@dukeofpurl]

Excellent tut!! Thx ...

[@juliacoy-ybarra7953]

Thank you Steve. I'm filling you recipe tomorrow.

[@dennis270]

Outstanding. Just ordered your book on Amazon.

[@DeAnnaYah]

You're awesome! Thank you!

[@lillianroberts8412]

I used my granite roaster for a lightweight solution to my heavy ceramic cast-iron Dutch Oven...and voila! Better, in that I don't have to pre-heat the pot. I simply plop the no-knead dough inside and bake for 30 min. at 425! Remove top, bake 3 min. more...Comes out perfectly!

[@Lelliott1122]

Awesome, thank you!

[@mletgrice63]

Enjoy the way Steve explains turbo vs traditional. I use most of his recipes. Love them!

[@nyxdoc2801]

Awesome. Thank you so much

[@Daluke61]

Just got into the bread making thing, my only (current) focus is on creating the finest crusty, artisan type rolls (for hamburger buns) using only whole wheat while knowing that working with nothing but whole wheat in most bread recipes is challenging to say the least (so I hear and am finding out). That said, I am trying out the dutch oven approach which as I understand allows for steam that's produced during baking to improve the crust as well as allowing for a fuller rise or oven spring. That said, although this particular video doesn't address whole wheat, it's more than educated me in a number of areas and given me an idea or two... thanks a bunch!!

[@JC-mg1vz]

First time ever baking bread. Using this! Proofing right now :)

[@johntjon5432]

Thanks for the videos that have helped me a great deal. Things I especially like: Information given is straight to the point without unnecessary chatter. All key points are covered precisely and rapidly. Your methods avoid equipment and are suitable for people who have small kitchens. Minimal touching of the dough. Less cleaning. Creative use of equipment. I have a suggestion. Will you consider using grams instead of cups and oz. I tried to scale one of our recipes and had to convert the cups and oz to grams. I wanted to understand the hydration in the different recipes, but was surprised to see they were quite high. Not sure if I did it right. It is obvious you do a lot of planning in producing the videos.

[@alphotheone]

Thank great teacher!

[@mariamallette6500]

Thanks for sharing!

[@hunakazmi7411]

thanks for such an easy recipe of bread i made it it is too good to eat

[@sharone976]

I think your method of making bread is superb. Thank you for representing it to us in such an understandable way. I don't buy bread anymore. I do have a breadmaker, but no matter how consistent I was with ingredients, I could never guarantee the result. With your method, I have made perfect 2lb and 3lb white loaves and 2lb wholemeal loaves every time. Super easy. (I don't have the strength in my hands to do all the usual fancy kneading associated with modern breadmaking.) I wonder, do any of your books contain a recipe for beetroot bread? It is a particular favorite of mine.

[@artisanbreadwithsteve]

No, I haven't tried it. Steve

[@Retiredinruraljapanvlog]

Wonderful! I bought your book!

[@hughjanus3798]

Bravo!