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

[@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.

[@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

[@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.

[@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.

[@Chris-ut6eq]

@@houstonbuffalo4514 But if I was going to donate money for this, it would be to a human and not an inhuman corporation. He made a good video here, and as far as I can tell NYT was not involved in the making of this video. They were involved as a day job to support him, his kitchen and house....oh and keep the dogs in a style to which they have become accustomed. :) PS. At least one dog was already paid for this performance in this video. ;-p

[@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

[@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.

[@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.

[@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.

[@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

[@theshoemanstream2347]

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

[@hugoa.c.1566]

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

[@nerfy219]

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

[@damohr69]

Hi, confusion I'm Dad

[@LukewarmBadger]

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

[@Stan_sprinkle]

22:48 ha! I’m glad you came back for this. It’s my favorite part of the process

[@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.

[@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.

[@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.

[@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

[@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

[@jacobjdong]

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

[@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.

[@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!

[@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.

[@Platitude]

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

[@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! 💗

[@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.

[@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.

[@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.

[@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.

[@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

[@morgrath]

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

[@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!

[@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.

[@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.

[@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

[@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. 🤣

[@ahikernamedgq]

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

[@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

[@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.

[@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.

[@carolhanson8330]

FYI... I've been baking no-knead bread and regular bread for at least 50+ years and have NEVER used a scale to weigh flour or anything else. I just didn't want people to stress if they didn't have a scale. Do you need a thermometer for the water temp? Never used one of those either. Hope this helps someone.

[@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

[@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.

[@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!

[@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!

[@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!

[@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. 😘

[@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 🤦🏻‍♂️

[@mmoseleywpi]

Thought it's important to note that while home gas ovens are vented evacuate products of combustion, home electric ovens are apparently not vented nearly as much as they don't have to vent products of combustion. Home electric ovens can steam pretty effectively from what I've seen. KAF recommends preheated cast iron and boiling water. I've even seen recommendations to put lava rocks in the cast iron to maximize surface area and steam volume. (And also for clarification, it's carbon dioxide and water vapor mostly produced by natural gas combustion, not carbon monoxide, but I'm sure just a misspeak.)

[@robinmarks5638]

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

[@jamaalroberts3922]

YOOOOOOOOOOOOOOOOOOOOO KENJI!!!!!!!!!!!!!!!!! YOU ARE A GENIUS!!!!!!!!!!!!! I have been trying to achieve oven spring for YEARS and have not been able to get it, So many factors went wrong either over proofing dough, mishandled of dough,, broken glass bowls, i have tried every technique on KZbin and internet. but nothing works. You explanation of the venting of home oven blew me away. I am trying his right now. BRUH. This made my day. Thanx so Much. I will try this technique with full sourdough next and tag you on the results. THANK YOU!!!!!!!!!

[@StfuSiriusly]

? the most popular video is lahey's and thats why he suggests the dutch oven. How did you not see that one ? lol

[@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.

[@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

[@Michael-qz5gh]

After a weekend of testing this recipe, I finally made good bread for the first time in my life. Not sure if it's because I did a mini loaf (1/2 the recipe), but after I shape, I only need ~30-40 minutes of proofing. I use ~110 deg F water when mixing the dough. My apartment is stays around 50% humidity 67 deg F. I'm basing my idea that the dough is proofed based on the poke test + the fact that I get great oven spring when I bake after 40 minutes. If I wait the two hours stated in the recipe, my bread becomes horribly overproofed, and I end up with a dense frisbee. I did a full size loaf and it also proofed in ~45 minutes. If you're struggling with this recipe, try a shorter proof time after shaping!

[@hollyd1208]

I've made this so many times in so many different ways. Same day, proofing room temp overnight, refrigerating a day, 2 or 3. Comes out great no matter what I do! I still like to make in a cast iron pot. I usually do last proof in a bowl lined with parchment paper, just lift out to drop into the pot. Going to try adding dried fruits and walnuts today. I've seen both camps...soak fruit first or not??

[@beans8200]

Ty I was looking for a comment about leaving it at room temp over night

[@barbarafallin2038]

I just made Bacon Cheddar cheese, no knead bread, I put it in the oven overnight, with just the oven light on,put my cheese in before the second rise,it was delicious

[@63Lsp]

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

[@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!

[@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! ;)

[@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!!

[@mikehessnyc]

On the dutch oven vs. covered baking sheet swap: I know a big part of the dutch oven method is to have it pre-heated and ripping hot, which seemed to be all about oven spring. This version you're putting the loaf in "cold" by comparison -- but no real difference in terms of rise or cook time it seems?

[@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!! :)

[@MichaelWinsorxfrdmn]

I made this but the mixture was so wet that it did not hold together. And I used 3 sessions of lifting and folding. The dough spread do that the bread seeped under the bowl. I am going back to my adaptation of Lahey’s recipe, letting last rise be in a bowl lined with parchment. When ready to cook, I lift it into the hot Dutch oven. I have liked Serious Eats ever since you started it. Usually my first stop for any new recipe!

[@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

[@fr201]

I was wondering why his NYT article said to use an inverted baking sheet. Looks like it's just so the large bowl will fit.

[@Revorino]

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

[@rand-san2095]

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

[@1974KAAR]

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

[@knrst9061]

I made a no knead bread once by using the fish&chips batter. The batter was flour, salt, cornflour and beer. Added a gram of instant yeast and some oat flour then let it rise in the fridge 20hours. Baked it in a dutch oven.

[@PYRO200055412]

Have you ever used silicone cutting boards or baking mats for non stick kneading? Godsend.

[@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

[@Pinfeldorf]

When I first started baking, I was encountering a lot of problems due to my tapwater quality. Not a single of the guides I encountered early in the process said anything past "water". I started using bottled water and immediately noticed a difference. What's the deal with that, JKLA? Is it the high calcium in my water or something else?

[@JKenjiLopezAlt]

Probably magnesium sulfate, which makes gluten weaker.

[@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.

[@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.

[@saranshgothi3720]

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

[@adammattox894]

Maybe this is a silly question, but is it fine to put any stainless steel bowl in the oven?

[@honor1231]

@J. Kenji López-Alt I read your NYT article and I can't seem to find the portion of the written recipe where you do the folds every 15-20 mins as you do in this video. Is this a later addition to the one you made in the NYT column?

[@hughmonstah]

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)

[@Flimflamed]

I have been waiting for this for ages!

[@jakobankerhansen]

... Thanks, I will try this out. What happened with your Anova Precision oven? Would that oven be good for this receipe ?

[@anderspedersen7488]

8:05: How much vinegar? 1/8 of a teaspoon? (He’s slurring his words)

[@gestaltbird]

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

[@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.

[@JackZucker]

would you consider doing a few segments on gluten-free bread? It seems perfect for you since the various blends do different things depending on the amount of starches, grains, etc. It would be greatly appreciated!

[@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.

[@NusChiefArt]

great technique! just to foolproof this even further, you shouldn’t really worry about the amount of flour on your dish towel when proofing. if it sticks when you turn the dough out, you can just spray the towel with water, and it will release the dough like magic. it may even help with oven spring.

[@gilgameshmcballin]

This sounds like wizardry so I'm sure it works because that's how baking goes. Wish I knew this the last time I had a towel stick, lol

[@Profanitey]

Trying this with pizza steel instead of cookie sheet today and tomorrow I’ll update this comment on how it worked. Update 1: final proof now set up. Answer to J - > since it’s a pretty thick pizza steel (thus high thermal capacity) I’m more worried about it not heating fast enough but we will see. Update 2: the bread came out beautiful. I haven’t been able to look inside because it’s still cooling. The underside didn’t burn at all ,it was as I expected a little light, but that was fixed by keeping the pizzasteel on a couple burners on their lowest output to slowly get some more colour. I’ll give one last update on how the structure inside turned out. Update 3: inside looked pretty good. It was however a bit too homogenous. Might be because of the pizza steel since it would heat up very slowly? Will definitely try this again but up the hydration a little bit to 77-80%.

[@JKenjiLopezAlt]

Tell us how much the bottom burns 😂

[@Profanitey]

@@JKenjiLopezAlt like I said in the updated comment not very much at all! I wonder if you have a clue as to why I didn’t get such a beautiful heterogeneous bubble structure inside. My conjecture is the high thermal capacity caused the steel to heat up too slowly and thus the steam got expelled out of the bread before being able to affect the structure.

[@sxd-215]

@@Profanitey Did you overwork the dough and caused all the larger air pockets to collapse? Also a little unclear if you got no pockets or you were looking for irregular sized ones...

[@Profanitey]

@@sxd-215 obviously there was a lot of bubbles but they were quite small and uniform not as irregular as I would have liked them. Didn't overwork the dough, its low knead dough. would be rather silly to mess with it all that much. Mostly let the dough work itself as you should.

[@sebastianescobar4697]

Is there a limit to how much you let it rise? I ask because I once saw in another video that you have to punch the dough down after some hours so the yeast doesn't "suffocate" and stop rising on its own Co2.

[@bertcabardo1289]

I noted you did not use lame to scar the bread. Is it because you turned the dough seam side up and therefore it having cuts already would have steam coming out through it during baking? Thanks

[@tgroeneveld8536]

Despite my illness-induced nausea, that bread looks like a gift from the Gods themselves and I need it.

[@spacenomad5484]

5:24 OBJECTION! (even tho I'm not a lawyer...) The light fluffy texture depends on the proper amount of proofing, the final proof being the most important one. I knead my baguette dough to hell and back (20 minutes of hand kneading), and even those turn out almost too fragile for a serrated bread knife. As long as your final proof is long enough to allow for bubbly action inside the dough, you'll get a light crumb. Light handling after the initial kneading also helps with that. Do-Knead dough is just faster because you're manually forming gluten to trap the bubbles.

[@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.

[@Irthex]

What are your thoughts on humidity in an electric oven? I know that they also vent steam, but they shouldn't have that perpetual influx of very dry air that a gas oven has.

[@melissajkxoxo]

Okay. Just finished my 1st attempt at the bread. Found right from the beginning my dough seemed stickier than what Kenji’s looked liked but I went with it. Might be a flatter version and the bottom stuck a little to the pan. Could the dough being overly sticky be due to my water being too hot at the beginning or possible that my scale isn’t great? Oh but update it still tastes great!

[@loblawbomb1532]

If you weighed the ingredients with the same scale, it wouldn't give you inaccuracy between two ingredients. There are a lot of things that could contribute to changes in your dough consistency, like your ambient humidity, the age and hydration of your flour, how finely your flour was milled, etc. Everyone's flour (and water, for that matter) is a little bit different, so you'll just have to note differences each time you bake a recipe and adjust as you go. Bread baking turns everyone into a scientist!

[@melissajkxoxo]

@@loblawbomb1532 thank you and yes I figured there are many factors involved. Also fun fact. I am a scientist for my career 🤣

[@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!

[@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.