No Knead Bread | Bread Recipe | The New York Times

Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is letting the time do the work.
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No Knead Bread | Mark Bittman Recipe | The New York Times
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[@CaesarStoneman]

15 years later and still the most effective recipe I've seen

[@PamelaPitmanBrown]

Awesome. Im trying it now

[@javaskull88]

I made this bread today and it is amazing -- better than any bakery bread I've ever enjoyed. Oh and by the way, this is the first loaf of bread I've ever baked.

[@allenedvideo]

Simply awesome... Especially at the end when Jim said... "MAKE SURE EVERYONE HAS THIS.. THAT's THE GOAL" Bravo Jim. And thanks Mark for introducing us to this fantastic human being

[@johnbaladon6134]

also .... the ny times for putting it behind a paywall when this was literally his only request

[@joe10g]

I respect him. By the 3.11 earthquake in 2011, more than 10,000 people died in Miyagi prefecture where I live. He made a donation for us. Thank you, Mr. Lahey.

[@zmvictor]

At the very end, Mark Bittman jokes about "stealing the recipe." 4:41 JIM LAHEY "Make sure everyone - everyone - has access to it." MARK BITTMAN: "We'll do that." JIM: "That's the goal." Jim Lahey - what a soul, what a mensch. He wasn't trying to make more money for himself or a better name for his bakery, which at the time was already well renowned. He wanted people to have access - that everyone could have good bread for themselves. Making food for people can be a spiritual practice. Bread fit for a king's table, which anyone can make, and for pennies - to possess this knowledge and share it freely with the world is a lesson in love and generosity. I doubt anyone imagined how this recipe would spread. The impact has been extraordinary. Jim's small act of kindness was like the little bit yeast sprinkled into the flour: given time, transformative. Think of all the meals, all the tables! This is the way of the prophet-baker, love arising from love.

[@aarav3890]

I was just going to comment this after watching the video. This is a man who has real love for his craft and wants people to share in that love; it warms my heart.

[@helenlengel4372]

So well said, Zach. And Aarav, you are so on point saying that "this is a man who has real love for his craft and wants people to share in that love". Thank you both! I was thinking the same things and couldn't have said it better! This bread has become my bread every week and I've probably watched the video 10 times for the expert craft, but also for the ease and love with which Jim Lahey makes and shares his secrets of creating the staff of life.

[@juppertan]

How ironic that the NYT put the written recipe behind a paywall...

[@lolajoker]

@Paul Harris And Jim has always said that this is nothing new and is an ancient method for making bread.

[@lolajoker]

@@juppertan When it was first published in 2006, it wasn't behind a pay wall. I printed it out way back then for free and the video has been on youtube all these years plus this recipe and many others tweaking it is all over the internet and youtube for free.

[@boris.dupont]

This guy started it all and changed everything. I'll always be grateful to him for sharing his technique. It's a game changer

[@ruddha2]

I came here to see Jim Lahey from Trailer Park Boys, but this was useful too.

[@shanehussey1012]

ruddha2 i was waiting for someone to make the reference to trailer park boys...nice👍

[@shanehussey1012]

Lol...you made the comment 4 years ago....lol. Im a bit late!

[@rmiraflor]

Ok Randy

[@zeeweed3666]

​@@rmiraflor you know where a fella could get a drink round here bud

[@Blissfactory]

This video basically changed my life. Thank you.

[@dougbroadhead1021]

the video doesn't show that there is a 2 hour ferment before putting it in the heated dutch oven(ie after shaping and placing on the floured cloth), though the original recipe has this step

[@trinsit]

@Naz Mo have you tried the recipe? I didn't even see him mention letting the dough rest after forming, nor for how long.

[@noviomagus5852]

@ThisIsMyRealName Is it really important that after folding you let it rest seam side down and then flip it over? For convenience sake I always fold it onto some parchment paper seam side up and after resting transfer the dough including the parchment paper directly into a pan

[@cheeseboy777]

​@Naz Mo After shaping the bread it needs to 'proof' for a couple of hours before baking. That part seems to have been skipped from the video.

[@EM-cz4rd]

@@noviomagus5852 Not important as long as you score the top. Ideally with a razor or super sharp knife.

[@tonydization]

@@EM-cz4rd By folding it even that gently air is knocked out so it does benefit from a second prove, it is important if you want a decent crumb.

[@InstrumentManiac]

I went to a hydrogeology camp in the hills of Wisconsin where the professors wife would make this every day after classes. She used this New York Times recipe and I never realized there was a video version of this... Very cool and informative!

[@D0praise]

Am I the only one who appreciates the sound of an actual camera shutter snapping away in the background? Throwback, baby!

[@boris.dupont]

This is what started it all and I can't thank you enough, it changed my life. See, bread is a key element in my everyday life and this really makes a huge difference

[@c00licks]

@melonbarmonster 3 cups flour, 1/4 tsp. yeast, 1 1/4 tsp. salt, 1 1/2 cups water. mix lightly....put in clean dish and cover for 12-20 hours....put on floured surface, fold one side over the other right to left, left to right and then again top to middle bottom to middle....Heat pot at 500 degrees for 30 minutes and then put dough in and cover. Cook 20 minutes and then remove cover and bake for another 10 minutes until top is a deep brown....good luck...

[@ktkee7161]

In the video he says 20 minutes, doesn't mention removing the lid.

[@isodoublet]

@@ktkee7161 He also doesn't mention at which step he added the oil, but the bottom of the bowl at around the 2 minute mark is clearly oiled. Who knows how he _actually_ made this. If you follow the steps as he laid out you will get something vaguely resembling bread but it won't be any good.

[@MsBobip]

​@@isodoublet I've used this recipe several times with excellent results. I'm not sure which bowl you were referring to, about containing oil, but neither one had any oil. The dough, after sitting for 12 hours, melds into a bubbly pourable, wet dough. My dough pours out of the bowl pretty much how the video shows. If you go to about the 3:20 mark, They both say it goes into the oven with the lid on for 30 min and then 15 to 20 min with the lid off. The only thing I changed in the recipe was upping the salt to 1 1/2 teaspoons. Couple of tips: instead of using a towel, I use parchment paper to line a bowl. When it's ready to go into the hot Dutch oven, I transfer the dough, parchment paper and all to the pot. Makes for easy removal with the bread is done. I also score the top of the dough to allow steam to exit and get maximum rise. Give it a try! It's good bread.

[@isodoublet]

@@MsBobip "I've used this recipe several times with excellent results." I've tried this recipe twice and it always got me a brick, suitable for defending against burglars but never for eating. Maybe you've had success, but I also don't know what kind of water you used, what temperature the kitchen was at, etc. This recipe if it works at all is extraordinarily unforgiving. There are other far better recipes out there, where even the failures turn out edible. "I'm not sure which bowl you were referring to, about containing oil, but neither one had any oil. " Just before the two minute mark. Clearly oiled. You can tell by how there's an oily yellow liquid on the bottom, also by the giant bottle of oil on the left.

[@mayyen6258]

isodoublet try artisan bread with stev on KZbin. He explains it in detail.

[@eyalarbuz5495]

great recipe, been using for 5 years already. my observations on it: 15 hours fermentation with tepid water is the golden mark. instead of 1 fold and 2 hours proofing, i do 3 to 4 fold every20-30 minutes, within the 2 hour period. i find that it gives the bread a much better form and height, i also dont flour almost at all, the folding gradualy makes the dough easier to handle. 1 final touch i use lately - instead of putting the bread in the pot, i place the dough on my preheated baking stone and cover with the hot pot itself. that way i get the benefits of the stone, with the enclosed space the pot provides.

[@hmh3576]

Adding the flour in the folding process is meant to further "feed" the dough and help the second rise bubble up again....Love all the variations and different experiences though-- do u not find the dough spreads too flat w/o the bowl to keep its shape? I started using a smaller Pyrex to make the loaf higher and am curious your thoughts. Thanks!

[@trinityemergencytraumacent9317]

Sooooooo you knead it? Lol

[@SierraSierraFoxtrot]

Great ideas!

[@johnmajcher5726]

Inverting the pot is brilliant.

[@eyalarbuz5495]

@@hmh3576 hey, using a smaller pyrex is a goodnidea, i myself switched to glass pyrex like pots altogether, they heat faster and easier to handle. Sorry for the late reply 😅

[@helenpatterson3858]

Back in the 60's they called this digger's bread in SF. It was baked in metal coffee cans.

[@sdmUTuber]

I have been making this bread for about a month now - thank you Jim! Fabulous crust and taste and the spongy texture is not to be beat - do not punch the bread down. I prefer to dust with corn meal instead of wheat. I bake 2 loaves, one in LeCruset (plastic knob does not melt) and an old dutch oven of my fathers as in Jim's video. LeCruset bread bakes taller. The whole thing gives me faith in bread once more. No more sallow loaves with wimpy crusts and no color. Bread machine now for sale.

[@filopaga]

I have been using this recipe for four years now, it's always excellent! You can also make a lot of variations with different flours. I doubled the doses, and let it bake for an hour or a little more. I can't even start to think of how much money I saved on bread, Thanks Mark!

[@gregclin]

If a 4-year-old can make it, I'm saved. My son just turned four this month. I'll buy him the ingredients and show him this video. Done.

[@yanabanana5086]

He meant the mixing part) You should let him try) kids love that stuff Update: just realized your comment is 7 years old 😆

[@Kayakwinds]

Here's good trick. While your dough is still in your mixing bowl after the initial rise, take a spatula and turn the dough over on itself a few times. Next roll the dough out of the bowl onto parchment paper. After the second rise, use the paper as a sling in order to lift the dough into your cast iron pot. There's no need to remove the paper during the baking process. This saves a lot of mess.

[@gofigurefarm749]

The video doesn't describe a 2nd rise as far as I could tell. It looked like as soon as the dough is coated with wheat bran it goes into the oven. I was wondering about this though because I have always included the 2nd rise when I have made bread.

[@priscillalwong]

​@@gofigurefarm749 how long tid you take for the second rise?

[@gofigurefarm749]

@@priscillalwong I'm pretty sure I gave it about 45 min with the first 30 min at 100 deg. F (proofing setting on our oven) and another 15-20 min on the countertop about 69 deg. F.

[@aidanmckeown]

Great idea. Flour the paper first though😊

[@daveeddy2402]

I Can't Possibly emphasize how much I Love this video!! During the pandemic... Shoot it straight into my veins!! I've made possibly 500 of these loaves. And it helped me keep my sanity!!

[@michellebustos8719]

My bread turned out so good. Crusty on the outside and soft on the inside. Looks exactly like Jim Lahey’s bread. I’m so happy it worked out well 12 hours fermentation, shape the dough in a round shape, then the second rise I did only 1 hour fermentation I had a 3 qt Dutch oven that went into the oven for 1 hourOven: 450 and cook time: 30 minutes then 20 minutes with lid off

[@dr.tim-bastianauer9327]

Das beste Rezept sind 500g Mehl, 330 ml Wasser, 1 TL Salz und 1/2 Teelöffel Trockenhefe. 12 Stunden gehen lassen. 15 Minuten backe bei 220 Grad und weitere 15 Min mit offenem Deckel.

[@2tommyrad]

I've been baking bread the 'work-yer-butt-off-kneeding-it' method for too long. Tried Jim's method and OMG... Best. Bread. Ever. One tenth the usual mess. One one-hundredth the usual amount of work. 10 time better tasting! If you aren't using Jim's method, you have to try it!

[@mssavedin92]

I learned that from Jenny can cook...she calls it no knead bread

[@lubadrahosz7003]

This is the bread Jack makes all of the time. And actually it can ferment for a few days in the refrigerator.

[@bubbles6883]

But can he make a liquor ball sandwich

[@jmchardie]

Amazing recipe with amazing results. I have been using this for years and highly recommend it. Thank you Mark and Jim!

[@mingzilla]

This recipe revolutionized bread making for the home baker. So glad that it's out there! I hope everyone makes their own bread!

[@arlenepadden1243]

Been making this recipe for 16+ years and it is still a winner. I add it to my Sourdough baking schedule.

[@JoseRamos-yh2du]

Hello. Do you make the exact same recipe, just taking out the chemical yeast and adding the natural yeast, and you have the same results?

[@19tylercooper95]

Like if you’re here because of the Epicurious bread video

[@danielg.pesante1131]

This is a great recipe for quality bread texture (in and out) andsuperb taste! Observation and repetition are the best ways to understanding what needs to be done to consistently generate a good final product. In the tropics, use water at room temperature, do not ferment over 12 hours and never over 2 on the second fermentation! I have had good results with a 80% hydration 500 gr bread flour 400 gr water (no chlorine) 12 gr salt 3 gr yeast

[@hmh3576]

Why do you say to not let the first rise go past 12 hours does it taste too 'fermented' or sourdough-ish? Thnx!

[@christinefarr9231]

Wow! I think I started making this bread around 2006 and I still make it. using this recipe. But, for the 2 of us, I make 4 small baguettes instead of 1 big loaf. Excellent bread!

[@eugenechen8544]

Wow!! It has been 13 years for this video. Time flies.

[@swimm3r137]

omg, thank you -- you just saved me 1000's of hours of work, and 1000s of potential dollars and time. thank you for making it easy!

[@peterplantec7911]

I keep coming back to this fool proof recipe. It works so well. I kept burning myself with the Dutch oven, so I now bake it Kenji style on an inverted cookie sheet under a wet inverted stainless steel bowl...cold.

[@Pat14922]

i put mine on parchment paper, with semolina s a release agent. Makes it easier to get in and out of the dutch oven, without burning

[@iainwallington474]

Hi there it's currently 630 am in the UK I have my dough made at 740 am it will be at the 18 hour point I've watched the video clearly it's abbreviated but I get most of the process. Can someone who knows the original recipe/ process explain the final steps to me. Is it plop dough from my bowl fold a few times to shape then do a final proof seem side down for 2 hours before baking seem side up ? Also please clarify oven temp and method/timings thanks hopefully someone can assist me thanks.

[@alexkg940]

Iain Wallington look at Chef John from Food Wishes channel. He recently posted a video with the explanation you are looking for. Good luck.

[@iainwallington474]

@@alexkg940 thanks for the reply do you mean the no knead ciabatta video ?

[@alexkg940]

Iain Wallington it’s titled no knead country bread . It really works. From 2 weeks ago

[@iainwallington474]

@@alexkg940 thanks again you are awesome 👍

[@tuccoramerez5523]

I just tried this as my first bread ever. It came out wicked awesome!

[@1000ferns]

Do you remember if this re ipe made one or two loaves in a Dutch oven? I see he made 2 but he never really said so I wasn't sure if he doubled the recipe or not.

[@martinfrostevall7583]

Randy! I am the loaf

[@sidesw1pe]

Doubled the recipe and baked one loaf this evening. I was very satisfied with the result, very satisfied! The crust is so crunchy and chewy, perfectly the way I like it. Oh my!

[@wokebird]

1:56 i'm pretty sure he added some oil

[@adamlynch9153]

“I am the liquor”

[@zeeweed3666]

I am the bread bud

[@HannaFrederick]

Thank you thank you Jim! I am a Hungarian, just moved to New Hampshire, where you cant always access this bread. I tried 3 times to make it, and it was each time great! First I used my old Pyrex bowl, topped with a matching Pyrex pie bowl. It was the best and highest bread, but it might have been the sunny humid weather why... I purchased a Pioneer Woman Dutch oven with proper lid, and got great results as well. Just one problem: my waistline... I can eat endless slices with butter, and go to Hungarian heaven!

[@kingdarko]

@msgerto Yup i know, that's how i've been making it for a while but I was just commenting on the second rise which is missed in the video but not on the NY times recipe page. Just a little more info on it as it's truly a great bread. With white flour is fine the second rise is not needed as much, but i tried this with whole wheat flour and it came out all right but the second rise would have helped a lot :D

[@daveeddy2402]

The base crust is SO tough.. Any way to avoid it?

[@delvingeorge2807]

That is why it's the OG Bread. Our Ancestors ate Bread like this, even today Middle Eastern people eat flat bread which is hard.

[@teresalaney6529]

I've been making this bread weekly for awhile. I've got the cookbook, a gift in 2009. I like using a scale and I don't have to read the instructions anymore. So easy and good.

[@josephinebloggs5771]

I was brought up using scales - cups are a mystery to me. So 400g of flour is the correct amount? Sorry to ask, but I have found so many different opinions on what 3 cups of flour should weigh, that I just gave up trying to convert recipes from cups to grams. And is it 300g of water or 320g? - I have seen both - claiming to be Jim's original recipe. I would really like to try it. I have my dutch oven ready and waiting.

[@TangoSpiceCompany]

This is Excellent. I am going to go mix up the ingredients so I cab bake it tomorrow night!

[@laurielee4949]

I often add 1 cup of steel cut oats or 1/2 cup of 10-grain cereal to my bread recipes, with fantastic results. Once, I tried to imitate the multi-grain bread they sell at Walmart. I bought all the available grains listed on their label, and added those grains in one or two tablespoon increments. It worked just fine. Start with a little addition and see how it goes. Then add a little more next loaf, and keep on until you arrive at your intended destination. Then enjoy your bread as is.

[@J3Wbacca]

I used to live in Sunnyvale trailer park and jim lahey made it safer even when drunk

[@zeeweed3666]

@J3Wbacca you know where a guy could get a few drinks around here bud

[@gr2909]

Is anyone else here bc of corona

[@woutertron]

Getting so frustrated with this recipe. No matter what flour, scales, or measuring scoop I use, if I follow the recipe to the letter my dough comes out wet and sloppy, not shaggy and sticky. For the love of god, USians, switch to metric already like the rest of the civilized world.

[@gregorybrennan6178]

Note that the six year old is assumed to live in a 72F house. I don't have as good results with sitting 12+ hours at 58-65F.

[@rustydog1236]

use warm water and let the bowl sit in a warm place for about an hour. once you see yeast bubbles it can go into a cooler place. it just needs a kick start. my house is the same cool temp in the winter.

[@jnal21]

Just like this video, when I follow the NY times recipe, the first combining of ingredients produces a very sticky dough for me. When he has it out of the bowl, it looks like it has a little more structure, at least, enough to form a ball. How do I achieve that? did he just add more flour and work it in?

[@darlac59]

Thank you!! That's what I ended up using and it came out fantastic. My husband loved it. I can't believe my first try at baking bread was so successful! I am going to be making this a lot!

[@bronzedivision]

Who are the twenty nine people that disliked this?

[@martinlaursen7972]

KISS - Keep It Simple, and Safe. Time for people to start making and making their own food again. Know what goes into your food.

[@Picklejam08]

When Bittman posted this in 2006 KZbin was just a year old. It started a considerble home made no-knead bread craze in NYC and around the country. Now Lahey is an author and restaurateur. Bittman is still at the Times.

[@AdeleDusenbury]

Bittman has written quite a few VERY HELPFUL cookbooks. I have two of them which I consider ESSENTIAL.

[@noah5889]

Sunnyvale trailer park supervisor Jim lahey

[@zeeweed3666]

@noah5889 I believe you mean lim jahey

[@elstennapel]

I keep returning to this bread and sharing this video with friends that also want to give it a try. The most difficult part seems to be to get the right cast iron pot. Love love love it. Thank you Jim and Mark for sharing this with the world.

[@rosewood513]

I started making this bread when this was first posted. I made 6 loaves for a church dinner and added nuts and olives, cheese etc. The visiting Pastor asked if I would be interested in making this bread for him on an ongoing basis. I passed but felt complimented. That is how good this bread is. In fact, I am making a loaf tonight. Nothing comes close IMO... Thank you Jim Lahey. This was a stroke of genius...

[@lookitcrashed]

Best bread ever, Ive made it many times and its delicious. You may have to tweak the water amount and/or temperature slightly to suit your oven. You can add some fennel for a hint of rye bread flavor, throw some raisins and cinnamon/sugar on the bottom before you fold it up and my favorite is to spread a thick layer of brown sugar and melted butter paste over the top for the last 5 minutes. Awesome for grilled cheese, turkey sandwiches with fresh veggies and basil leaves from the garden.

[@llmcbee1875]

+lookitcrashed Wow that all sounds yummy. Caraway is great too. :-)

[@OurHalfAcreHomestead]

I make bread once a week..and my wrists are KILLING me from the kneading..can you use regular yeast with this?

[@Rob_430]

I made this twice already and getting ready to make my third loaf after being a big hit at Christmas. I made 1 1/2 times it using 4 1/2 c flour, 2 1/4 water, 1 tbs salt, 1 tsp regular yeast. I use cornmeal for the second rise, then dump it in a enamel coated cast iron pot for 45 mins.

[@snowsnow1009]

Are you still alive?

[@Rob_430]

@@snowsnow1009 thank God, I am and just pulled a sourdough loaf out of the oven.

[@vjm1234]

im sooo making this. Thanks to Princess Diana for tell me about it. off to find my flour! SmileyD

[@ninajoyisnotoptional7760]

Best bread in the states and its in my own home!

[@jtdavies3]

@kassandrakassan Also, after the 12-18 hr rise you have to be very gentle with the shaping. You don't want to burst all the bubbles the yeast worked so hard top create. Jim Lahey has years of experience so he knows how to work with wet doughs and how to be gentle. So something that he does unconsciously is something you'll have to learn by trying. I'm still working on it.

[@ryand141]

Yes, it's not as easy as it looks. My dough always splits on the side, so there's a problem with shaping.

[@lotejanes]

Made my 1st loaf on Monday. Today is Wednesday. Ive made 4 loaves of this bread in the last 3 days. So good 😣

[@SlowEasyEnglish]

At 2:15, he shows the dough is very wet but when the scene cuts to him folding the bread, it's got a dry surface and it's not sticky. What does he do in between? When I take the dough out, it looks like his (very wet and sticky), but it's so sticky and such a blob that it's impossible to handle. I've tried flouring the table but that doesn't help much. Am I supposed to dump the dough on a pile of flour and flour the hell out of the top too before folding it?

[@itsamememario545]

A: What kind of bread would you like? B:No knead. A:Okay! B:(waits for eternity)

[@jtdavies3]

@kassandrakassan For the best help, I recommend Googling "The Fresh Loaf" I'm always learning something there. And they're very helpful.

[@Lolzerzomg]

@pamdento My oven gives false temperature readings all the time, its very unreliable, so I use a pizza stone to soak up the heat. In this video, Mark uses a cast iron pot to help soak up the heat and bake the bread. If you have a stone, or a cast iron pot, try keeping it in the oven while its reaching your preferred temperature. Then take it out when you need to place the dough inside.

[@chloe98036]

At 2:55 he didn't add that there's a second rise of about 2 hours, but other than that it's complete. Brilliant.

[@alcam14]

I think you're assuming there's a second rise. I did it exactly as the video shows, no 2nd rise and it turned out great.

[@Colabear59]

a second rise is not required.

[@kdonat535]

@paddlepower888 You could also try putting foil over the top of your dish, or even a flat cookie sheet or pizza pan depending on the size and shape of your baking dish.

[@inurafacititia7352]

A Great recipe for those of us semi-disabled and living alone. I can make bread as I want it, rather than buying store-bought or bakery-bought only to end up throwing most to the birds. OH YES !! Don't be a Pitz - feed the birds (and fish) with old bread. Don't think it must go to a land fill or down the garbage disposal. [PS. birds like old peas and beans too]

[@Ryan_Carder]

Inura Facititia bread is horrible for ducks and birds, never feed it to them. It fills up their stomachs and offers little to no nutritional value.

[@manjusthia]

Beautiful. Do refrigerate the dough for 12 hours

[@wergrethe]

does it taste different to the kneading one or better? is it better without milk and egg?

[@rustydog1236]

Just make like he says and decide for yourself. Taste is subjective.

[@Velgaxxx]

I just baked it. It taste fantastic!!I baked it 2-3 times before. To me it tastes much better. Just try, it's easy )))

[@wergrethe]

TheVelgaxxx thanks, I tried it, but it was unsuccessful for me, it had a plain taste. haven't figure why yet, maybe I will try it again after I done with exploring my quick bread recipe. if you are interest in quick bread, replace olive oil on your original recipe, it will taste nice. :)

[@cristianinnameonly6336]

Milk and egg does not belong in bread.

[@Rob_430]

Cristian Istrate Why do you say that? For some breads, true, like a Baguette, or rustic loaves. For enriched breads, false.

[@graphene1487]

"Make sure everyone has access to it. That's the goal."

[@silvike]

This method really seems great and easy. My question is, would you let the dough rest for 12-19hrs in a room temperatured, cool or refridgerated space? Also, for abou how long would you let it rest the second time? Thank you so much for posting this, this really made me want to try making my own bread! =)

[@scottslotterbeck3796]

Room temperature

[@janina4177]

Can I use a Pyrex dish with a lid to bake the bread in 🌺

[@papitosabe]

he says "one cup of water and a half," but it looks like only 1 cup of water that he puts it. Maybe it was a 1 1/2 measuring cup, but it didn't look like it to me.

[@sundarpichai940]

He puts the 1/2 cup measuring cup next to the 1 cup after pouring in the water. It was clearly just edited out (as it should have been). I mean, he says he puts in 3 cups of flour but I only saw him put in 1 cup. Maybe it's a 3 cup measuring cup? ;-)

[@JohnMartinson]

He's rather loose with his measurements, and that's not a bad thing really for beginners. If you want it done right, based on the formulation, start with a 70% hydration ratio by using a scale. In other words, if you use 1000 grams of flour, use 700 grams of water, and 20-22 grams of salt. His yeast is pretty much on target... I use a "sprinkling" and it works out fine. You could probably vary your formulation by 5% either way on the water, but pay attention to the salt...

[@blurdy1284]

Except based on the weights he later published (430g flour and 345g H2O) it makes a hydration of 80%

[@EM-cz4rd]

Made this for the first time. I did do the 2 hour ferment before baking. Turned out great. I think that 2 hours makes for a better product.

[@bobbrown8155]

“Make sure everyone has access to it.” What a nice guy.

[@TACOPOTENTE]

Ok- anyone know where to get the Wheat bran thats added on the top and bottom can’t find it anywhere!! Unless it’s like under my nose somewhere!!

[@dg5301]

6 qt. is fine, or you can go a little smaller as someone else said, as long as it's deep enough to allow for the bread to rise without hitting the top. A crock pot insert also works great if you don't have a dutch oven or casserole big enough. That's what I use.

[@mycompasstv]

@Clownwhiper OK. I'm going to give it a try without a second rise. If it doesn't work, you owe me a loaf. :-)

[@savvysilvia5075]

He changed the history of bread making 😍

[@AdmiralPeach]

Written recipe: 3 cups flour, 1/4tsp instant yeast, 1 1/4 tsp salt, 1 1/2 cups water. Mix this together until you get a sticky dough, cover & let ferment for at least 12 hours room temp. On floured surface, fold the bread 4 times, place it seam side down, drizzle with a little flour. Flip dough into a very hot cast iron pot. Bake for 30 mins covered & uncovered for 15-20 mins at 500F. Let it rest before slicing!

[@jackwebb437]

Not 100% how I make my own bread, but maybe 90%. Been making it for years. This bread makes such excellent toast. Pan toasting (low and slow) for maybe 45 minutes (multiple turnings) until it’s melba is just delicious. My own topping preference is humus, lox and a bit of jam. Jim Lahey, your book really warmed my heart.

[@KeatShadows]

I remember using Jim Lahey's recipe 16 years ago when he taught Mark Bittman this no-knead bread recipe. After all this time I am going to use this recipe again. Something told me I need to get back to the basics of bread making and Jim's recipe will do the trick.

[@cocosilkworm]

I love this method! I think it's a conspiracy that an ancient method like this was kept secret so we would all buy our bread instead. I followed exactly as the video said, without the extra 2 hour proof that was apparently omitted in this video, and the bread seemed pretty good but not quite as chewy as I like - I like when you have to tear at it with your teeth. The next time I made it, I left it out for 18 hours, then put it in the fridge and another 18 hours or so passed before I got around to baking it. It turned out even better! Much better texture. But I am curious how much more it would rise with an extra 2 hour proof before baking because I haven't been doing that. Not sure if I left it too long the second time but 18 hours out, then 18 hours in the fridge was much better than just 12 hours at room temperature for sure! I also pop a bit of homemade lard into the bottom of my pot (and even over the top of the loaf), and add some extra salt right before baking, and OMG, mouthwateringly good! I don't think I will ever buy bread again. Thanks Jim! You are a legend!

[@DJSephEntertainment]

There is defiantly a difference in flour brands and types. Even the humidity in the air the day you make it can produce a different result. The next time you make it withhold a little water and see how it turns out. I made this the other day with Caputo OO flour and it required way less water. I also tried this with Robinhood flour and King Aurthor and it produced different results. Just something you have to play around with.

[@Anonymoose]

Haha! I see a lot of people I know here. It seems Diana is sending a fair number of us here. And like Lemmings, we just follow. :-)

[@expertb6348]

Welcome everyone who came here after watching the Bread Expert video

[@pookiroo]

thank you. I know a lot of people who have money problems and this will help....

[@ArthurSavage]

Yes there is. In the nytimes article and in Jim Lahey's book and website, the recipe always has a 1-2 hour rise.

[@sgrsgrsgrsgrsgr]

@screwballscramble78 As per KAF (King Arthur Flour), the ratio Flour/Water is 1.29. The guy here scoops the flour, you should be at almost 5 OZ per US cup (142 g) hence it *seems* 426g flour and 354 ml are the correct measure Did your 370/350 came out ok? I tried 4.25 OZ per cup and it was a little bit too soupy and did not over spring. the bread was not fully balled; but the taste was out of this world.

[@AnomieTrain]

@kassandrakassan It's olive oil. It's not an ingredient--I've seen in some places he doesn't mention it, in other places, he says put the dough in an oiled bowl and let it rest for 18 hours. I'm guessing it's just done to make it easier to remove the dough. I've done it both ways, and it doesn't affect the taste of bread--it doesn't even really make the dough easier to remove!

[@aminuk23]

@feugcakyulsoa it is cuz it puts the yeast in action while making the doo nice and soft so when baked its all fluffy, the Technic he used it this video is just wrong and the reason his bread came out looking nice was he waisted 12 hours and after he put the lead on for baking and then take off the lead for further, total waste of time.

[@screwballscramble78]

This is fantastic. I am in Ireland and I used the same quantities(370g flour/350mls water) but I used fast action dried yeast(1/4 t-spoon) and I left it for only 4-5 hours. Worked perfectly. Thanks for the tips, esp about it looking like soup and heavily flour the work surface. Try it!!!

[@paddlepower888]

The idea of baking in a preheated covered pot is great! That will help make my breads less flat! I have a pyrex dishes without covers, but I'll use a pan of water in the oven for humidity.

[@wheatina1]

I can never get the high rise (big holes) in my bread. Have made it many, many times. Flavor is excellent, but can't get the rise. I wonder if my oven is just not hot enough. Is it the heat that causes the big holes and higher rise?? Have two batches ready to bake today...will try a hotter oven/pot.