POV No Knead Bread

[@kjart]

Glad to see the menemen show up in this video - shows the commitment to consistency in the Kenji Cinematic Universe

[@t_y8274]

D E E P L O R E

[@JoeMcBroom]

Please fill me in

[@danmyers1080]

I hear the next movie will feature a steak, the post-credit scenes were great in this one.

[@kofdaking]

😂😂😂😂😂

[@alexeykravchenko7580]

Kenji: we use baker's percentages because baking requires precision Also Kenji: you can mess up this bread in so many ways it's still gonna come out perfectly

[@SpencerRoberg]

OTHER breads can be picky, this particular style is very forgiving.

[@hac9336]

lol he couldve just used the measuring cups

[@Goriaas]

@@hac9336 measuring cups are terrible for flour salt, pretty much everything. Because different grinds of flour or salt will have different weights with the same volume(cups). So ALWAYS use weight for cooking whenever precision is required NEVER use cups .The only exception are liquids, those are fine.

[@hac9336]

Goriaas He messed up the hydration and salt

[@lyndaturner9294]

That’s why I enjoy his videos so much! They’re hopeful & forgiving - and the food always ends up great!

[@showernatty]

I think more chefs need to do videos like this. I love seeing how meals get made on a more laid-back, personal kind of basis. I've learned so much from these videos, everything from technique to science and I absolutely love it. Keep up the good stuff!

[@thezian]

I also like videos with no talking or a language I don't know. It's kind of fun to just observe, pause, study, and guess. I sometimes watch japanese and chinese language videos to learn new techniques.

[@JohnyScissors]

It's always great to see how professional chefs cook at home without their industrial tools and people to wash their dishes

[@toughluck2012]

You rustling that bread reminded me so much of that scene in Ratatouille where the french chef is like you can tell good bread by the sound

[@jaydee15003]

I was thinking that too!

[@ardmore3785]

Even before I watched the video, I saw the preview when you hover over the thumbnail and saw him doing that with the bread and I instantly thought of that.

[@ednamode2334]

Glad you specified the French chef in ratatouille, wouldn’t have known who you were on about otherwise

[@simonlamont8127]

Edna Mode The chef lol. People huh

[@muhammadaryawicaksono4232]

Life pro tip : X% of Y is equal to Y% of X For example : 2,5% of 400g is 400% of 2,5, which means you need 10 grams of salt!

[@SpasticLizard]

This is life-changing

[@An0rak09]

Bold of you to assume I can do either of these in my head

[@aq1b]

@@An0rak09 true, most people including me can't do this in their head but it's good to know the formula and that's where the calculator app comes in handy.

[@CIARUNSITE]

@@aq1b I'm old enough to remember when math teachers said "you won't always have a calculator with you". Joke's on them.

[@poshpickle9024]

Wow, exact same difficulty as the original measurement

[@justinb8973]

It’s been 4 years and I still make this recipe at least twice a week! So damn good.

[@stephennetu]

This was fascinating to see, especially live (and likely slightly tipsy!). I think the errors proved how "easy" bread-making can be...but also simultaneously proved the importance of baking by weight... The margins were, what, 48-57g when he used the measuring cups? Had he done that the four or five times to get up to weight, that would have been severely off; however, with the scale, he was only off by 1g. He was outside of margins due to the mathematical error with the salt, but the water was not even that egregious, so this continued to reveal how errors (within a margin) can be totally fine. An exceptional video, as always!

[@charleslee4666]

I made this bread today. My only experience with baking was box brownies. I didn't have a scale, added to much water (wayyyy to sticky), my dutch oven was too small, couldn't score the dough well, and I didn't let it rise for long enough before cooking. It came out great! Looked really pretty and had an awesome crust. Thanks Kenji, you're the man!

[@PeterSelie001]

Been following you and been subscribed for 4 years now. And I've never commented on one of your videos. I must say I really love your video's. The funny thing is that I've been working in restaurants for 13 years now, kitchen and server ('bout 50/50) and what I notice is I don't recognize a lot of ingredients you use. I'm from Belgium so we are fairly traditional with food. Nice to learn other flavours. made your BLT manifesto, smashed burger and roasted potatoes and they're awesome. Thank you for sharing. Greetings from Antwerp.

[@ELLOHELLWAT]

19:23 Those tippy taps, though!

[@tobyflenderson892]

It’s adorable

[@judyt5542]

Best explanation I’ve seen of how no-knead bread creates its own gluten structure.

[@trivartrajchopade5770]

“Continuing this theme of ‘It doesn’t really matter’” is kinda the theme of my life.

[@user-nr2xb4zg7w]

I made this dough yesterday. The loaf came out absolutely delicious. Thanks Kenji!

[@wintermute032]

Asking a mathematician for a computation, tsk tsk. She would've been better prepared to proof the bread lmao

[@nickehret2460]

The BEST thing on youtube for the passed couple of weeks. Huge fan before, huger fan after ;)

[@imacracker515]

LOVE this video.The reason this video is so great, is the explaining of WHY you are doing what you do in the process. So many recipes just say "do this and do that for this long" which doesnt help you become a better cook since you dont understand what is going on.

[@farche2]

love the thoughtful exposition of the "why" - the science behind the steps

[@phillipdavis7388]

The tips on quickly handling the wet dough were SO money! I think a lot of us new bakers have been frustrated by dough sticking to our hands, and it's just because not handling it quickly enough! Thanks!

[@Cheruka]

You were right.I made my dough yesterday and baked bread today for the first time. Made it in a Römertopf (Roman pot or clay pot). I was always afraid of baking bread, seemed so compicated. This was super easy/tasty. Thanks man.

[@jeffzuds7186]

Kenji is so easy to follow and I appreciate it so much because It makes me actually make some of the things he makes

[@ddGrandahl]

You're the best thing to come out of this pandemic. As cliche as it sounds I do really appreciate you putting the time and effort to upload more videos.

[@Im49th]

I'm making this bread as I type this. I've just taken the lid off my dutch oven and my bread is huge! I'm pretty excited and proud right now honestly, just waiting for it to brown now.

[@Im49th]

It turned out awesome.

[@FernandoTakai]

your wife was not paying attention to your question. source: i have a wife too

[@Paul-mn8ql]

I gotta tell you K. You crushed it. Mine turned out so amazing! Thanks for the inspiration. I built a bird house, finished my son’s tool chest and made “no knead bread”. But the bread was the catalyst. Keep on doin’ the kitchen time. We can beat this thing!

[@calebhowe6627]

I made this today (started yesterday) and it was the best loaf I've made since my mum died. Thank you for your great recipes, positive outlook and wonderful talent Kenji.

[@pendalink]

been watching youtube cooking stuff for a couple years and this is likely the most informative channel ive come across yet, please never stop

[@steelsmithj]

I watch a lot of cooking shows on youtube while working and what not and I have to say that your videos have got me cooking way more than any other show. Please keep these videos coming!

[@joshhammz]

Dude Kenji, thanks to this video I ordered a dutch oven and baked my very first loaf of bread! It was fantastic. Thanks for the awesome videos and inspiration.

[@EricVulgaris]

everytime kenji pops up from below the cam it's like he's sneaking into his own video! im kidding. Keep up the great videos! I've been loving all your content of late. Kimchi spatzel is now a staple meal i prepare. So good!

[@parimalpatel5550]

Your science methodology is incredible. I’m in Med school and we literally learned how you’d be able find anti-gliaden antibodies in celiac patients.

[@cozyvamp]

I'm really enjoying watching this. I learned to make bread as a little kid (5-6 y.o.) with my grandmother. Consequently, there was very little measuring, other than getting the right amount of water and blooming the yeast. The rest was just by eyeball and feel. The first time, as an adult, I worked with a high hydration dough, I panicked. Then I reminded myself that I'd been making bread for about 20 years by then and "I could do this." I wish I'd had a reassuring tutorial like this to refer to then or, better yet, to watch before I waded into the pond of wet dough. /;)))) Thank you!

[@hugohugohugohugo4800]

This video made me bake my first loaf of bread ever!!! And it was amazing!!! God bless you kenji!!!

[@nnavu99]

last time I was this early, Kenji still uploads twice a year

[@ΚώσταςΜπέκος-ι4ι]

I made this bread the day before yesterday. I messed it up towards the end and it still came out awesome. Thank you for both the recipe and showing it to us.

[@maitrayee22]

Excellent video ! I learned so much today about baking a bread , the technique and the science behind this . I feel more confident to try baking No knead Bread ! Thank you so much for your amazing video !!

[@colecole331]

Love your recipe. And I also love how you explain things. And I absolutely adore how you love your animals. It reminds me of myself! Thanks for your input in how things are done

[@MGlobal111]

I normally just watch cooking vids regularly and sometimes try them at home, but since we have a lot of time now and you upload almost daily I've tried almost every recipe already that you uploaded in the past 2 weeks. Thanks a lot for showing us these amazing recipes and also showing us that there is always enough time to better your culinary experience. You're the man Kenji.

[@superduper5758]

your restaurant is only about a 3.5 hour drive from me. Very excited to make the trip when things go back to normal. Your vids are making this “quarantine” a lot less crappy!!

[@bethsontag]

You are an excellent teacher! I've been baking bread for many years (30+) and I learned things. Many thanks

[@pizzaente]

I just made the bread and ITS DUCKING DELICIOUS. We just ate the whole half warm fresh outta the oven. Thanks for the recipe!

[@deekay991]

Wow!!! One of the best videos of bread making I have seen.. So relaxed and very well explained in detail.. Just taken the bread out of the oven and could not resist cutting a slice and spreading butter before devouring it. Both, Your instructions and method were just perfect. Thank you.

[@jasepellerin3350]

This is the best tutorial I've ever seen on any topic, thanks so much for these videos!

[@ryantolentino5491]

Kenji. You're killing it with these awesome ad hoc videos. I'm sure it exactly what everyone wants to see including me!! Keep up the great work and hope you and your family are safe. 🙏

[@itsrafiqq]

this is my new favorite quarantine channel

[@geoffmarshall5432]

Thank you so much for these videos. I wish I could post a photo of my bread here. It turned out fantastic.

[@Calamitysuz]

Did everything according to the correct percentages given, and I was so proud of how it looked, then...cooked in a 400 degree oven instead of 450 because I missed that bit. Can confirm this is a very forgiving recipe, because after an hour? Still pulled a great loaf out of the oven. This is my first successful bread baking experience ever. Thank you so much, Kenji!

[@andrewchoo5021]

I really enjoy your videos; keep up the great work! FYI, I interviewed with your dad many years ago for grad school, so great seeing someone with his scientific mind having success in the culinary-food industry.

[@barsoktay2119]

2 minutes in the video and you're lecturing like a boss. I ordered my scale yesterday hope to get better baking results.

[@9iand3]

Hi Kenji, thanks so much for your videos. I'm enjoying them. Back a few years ago Cook's Illustrated updated their no knead recipe so that you placed the dough in a cold dutch oven rather than heating up the dutch oven. I've tried both ways and don't see a difference in the quality of the loaf, and putting the dough in a cold dutch oven is a lot easier and safer than handling a 500 degree cast iron pot. Have you tried both ways, and do you see a difference in quality pre-heating the dutch oven?

[@uthinkimfunnysonny]

I'm a little late to respond, but according to the internet preheating an enameled dutch oven while empty can damage the enamel. Some people say they've never had any problems doing it, but something to consider!

[@K_D.WaterLaw]

Finding this channel has been the best thing that’s happened to me all year

[@rickrossdaboss4851]

These videos are life sustaining literally; these are feel good videos. I have learned so much just watching. You have inspired me to not only cook more, but better. Great insight and nuances that I look forward to with each video.

[@mathiasmathias9714]

I have made this bread several times the last week with varying results. Of course Kenji gets it right even though he messes up the recipie. Props

[@thatsleepyguy136]

17:32 that's the sound of jim lahey kicking down your door for hearing that you're cutting into it right away jesus god that looks delicious

[@SoleilRoiLe]

Thanks for the video. Glad both doggies got a piece of the bread.

[@DeliciousBreakfast]

This is the perfect formula for cooking information. I love this!

[@tcarad2]

Shout out from the Bay Area. Great video. Thanks for breaking this down. You have a great talent for making great food accessible to everyone. No fancy tools, no fancy ingredients, no fancy kitchen. (No fancy studio editing either!). Just the basics and the “why” it works. Thanks for truly keeping it real! A couple of observations after making this recipe a few times (and watching your video each time) 1. Recipe is totally scalable. I’ve done up to 3 loaves simultaneously in my oven (all the Dutch ovens I could fit) 2. Cold fermenting in the fridge works great in Tupperware, particularly stackable ones. (Just gotta make sure they can handle the rise volume). You can even make a bunch ahead of time and pull one out everyday. 2 questions: 1. What brand parchment sheet do you use (hopefully you don’t say King Arthur which is really hard to get) 2. I have a lot of difficulty making the slit for the oven spring in the high hydration dough. I even tried a lame with fresh blade (I know, fancy stuff...) and it just doesn’t “cut it”. Videos all seem to make it look easy. It ain’t. :) Thanks so much for sharing!

[@Rob_430]

I’m a home bread baker and this was an excellent video. Been doing no knead method since 2008. Lahey and Bittman showed this process in 2006. Many baked in cast iron Dutch ovens with phenolic knob that melted, so the stores found knobs missing as some were finding replacements. I use this method for baguettes and ciabatta, besides boules. Love no knead method as I hate to knead and sticky dough. BTW, I prefer the beer added, and there’s a recipe, adding also 1 Tbsp of vinegar besides the beer replacement.

[@JKenjiLopezAlt]

That recipe is line from Cooks illustrated in 2007!

[@CIARUNSITE]

I'm glad to hear Jim Lahey finally was able to quit his job managing the trailer park and move onto bigger and better things.

[@siamesedreams1991]

RIP to that legend

[@ph.2693]

RIP the legend himself...

[@drewgalbraith4499]

I am the liquor !!

[@sheegoess8042]

Drew Galbraith ,

[@pseudomonad]

Well, I've never got one of these no-knead things to work before, but this turned out absolutely lovely. Thanks so much! I'm loving these less-formal POV videos.

[@ivanmandic6494]

Love the uploads man, learning so much from these. Thank you and keep it up !

[@D_L_J_83]

So good! I just rested mine in the fridge for 2 days, and I’m gonna bake it tomorrow. Super excited hope it goes well!!

[@medawson01]

I just made this bread for my lunch today to go with homemade hamburger cabbage soup. I made a quick strawberry jam from frozen berries. The bread is delicious. Thank you.

[@douglasjones3105]

Kenji - these 'at home' or 'after hours in restaurant' videos that you're doing are by some distance my favourite, not just of yours but of any food-based content creator. Ideal mix of 'relatability' and useful science. Excellent stuff.

[@Levi_Skardsen]

That might just be the best bread I've ever seen/heard.

[@jas450]

Such a great video, could never master getting the bread cooked inside while having the hard crust. Thanks for this trick, made it over night and it's savage. 🇮🇪 From Ireland 🇮🇪 Jason

[@gandtbatesmith6700]

This is now my base bread recipe. It's revolutionised my baking, thank you Kenji!!

[@jamesmc81]

Watching from Ireland. Respect for the Kerrygold butter.

[@henryogpk_2534]

Thank you for posting daily, helping us get through quarantine

[@SuperMikeFender]

Wow, those air bubbles and that crust. Very nice.

[@SpazzWagon]

I used this recipe to bake my first loaf and it turned out perfect. Thanks Kenji.

[@garrynjames7977]

Delicious content, easily digestible, exceedingly inspiring and tremendously informative...thank you.

[@muhilan8540]

Quick way to do percentages is just multiply the two numbers then divide by 100. So 2.5*400=1000, 1000/100=10. 2.5% of 400 = 10 In this case you even had a further short cut, since you know you have to divide by 100 in the end anyway, you just do 2.5 * 4 = 10.

[@pizzaente]

Muhilan Selvaa There is also an app

[@nathanielfoo7835]

Or also could've done 25% of 40 which is just 1/4 of 40

[@MoussaHess]

I love scales when it's about weighting food.. but hate them when it's about weighting myself 😭

[@alexdotdash7731]

These vids are so slow and easy, keep up the great quarantine vids!

[@ntpaledo]

I made this recipe and it is seriously the bed bread I've ever made. Just one callout: It seems like my oven runs hotter than what is advertised (sounds like I need an oven thermometer....) and the whole bread was done in approximately half an hour. (15 minutes lid on, 15 minutes lid off) Thankfully I checked the internal temperature of the bread before the recommended 30 minute timer after I took the lid off and and the bread had already reached 98 C. Delicious! Next time I'll try the 3 day cold fermentation to check difference in taste

[@aolson1111]

400g flour 2g yeast 10g salt 50g of beer 250g water

[@niklasjj]

I just made this and oh my god I've never eaten bread as good as this

[@hac9336]

This video kills stress thanks

[@TheDutchJaguar]

As always, I love and totally support your campaign against volumetric recipes! Thanks for the awesome video!

[@dillbourne]

I'm 6 months into my bread making journey and recently just started trying baking my bread in a Dutch oven. I can't say yet I'm fully convinced the extra safety hazard is quite worth it (altho the crispy crus you get is very nice and basically foolproof). However, I also switched to fermenting my dough overnight on the counter top (longer if it goes right into the fridge) as a necessary step from now on. It just makes way tastier bread and as long as you know you'll bake the next day, isn't any more work than otherwise.

[@patrickduffey4344]

Great explanation of bakers percentage

[@balob]

ive been doing no-knead bread for a few weeks now. I really noticed a huge difference when using AP flour to Bread flour. The AP flour bread was just not good, often dense and wet feeling even after waiting 2 hours to rest. The bread flour one came out like yours, crispy, tons of big bubbles, and soft.

[@ChristianCRN]

so THAT’S what it is. I have been beating myself up the past day and a half trying to make this recipe. I’ll head to the store and try again tonight.

[@Bthepig]

Amazing! A friend made your chili over the weekend. It was inspirationally delicious. I tried it myself and was astounded. I immediately picked up a copy of your cookbook. Can't wait to try this bread.

[@jazzflores6697]

Your videos relax me!!! LOVE THEM!!

[@D0rk4L]

Perfect timing for this video. I somehow failed my first attempt at the original Lahey recipe (way too gummy of a crumb) so I found your recipe on SE and my dough hits day 3 of the cold ferment tomorrow. Your tips on handling/shaping the dough are helpful to see first-hand, I had so much trouble with those steps in the past.

[@tywalterspaugh2718]

Love your videos my friend, keep it up! Keeping me busy through these days, and your recipes are filling my notebook quick🤘🏼

[@emilioa7241]

Thank you for these videos. I was running out of ideas in the kitchen!

[@mitchy_mitchy]

Absolutely love all these videos, thanks Kenji, keep it up!

[@ahmetyasincakmak9038]

My professor once said: There are only three type of mathematician in the world: Those who can count and those who can't.

[@pranavc8020]

Lol...are you a mathematician by any chance?

[@ahmetyasincakmak9038]

@@pranavc8020 kind of .?

[@grcfan]

I currently have a similar version of this cold fermenting in the fridge, cant wait to bake it this weekend.

[@scptle4678]

This dude taught me more than what i leanred in online class

[@chinolatino2652]

Nice! Gonna try the refrigerator long ferment next. I usually find that I can use the corners of the parchment paper to lift the loaf out of the dutch oven

[@silkytp789]

Great job Kenji! Thanks for this video.

[@MrJayistheking]

Kenji, have you considered live streaming on KZbin? I could definitely envision a late night cooking and drinking session being very well received by your audience

[@audiosquirrel8024]

Kevin Lee: "I see a lot of holes in Kenjis bread"

[@d_shi]

Thank you for the laugh, well played

[@notmyrealname23]

Damn what a crossover

[@DepecheMol]

Couple of cancelled fights is this is the most action pack videos we can get.

[@Krossceeper1234]

bruh what a reference

[@tj9878]

Kenji's bread has bigger holes in it than Kevin Lee's staph infection.

[@thecaveoawesomeness]

Would you ever think about making tasty meal prepable or not as demanding dishes? I love that this is quick and easy

[@medawson01]

I've been making this bread for some time now, but I never thought to add a stout or beer to the liquid. I have a Trappist ale in my pantry that I will use for my next loaf today. Thank you.

[@spasdar]

I've learned more from watching a few of your videos than I have during the past 30 years of my life. These videos have made me want to cook more. Really appreciate it, keep uploading! :)

[@HijabsandAprons]

Kitchen Master 🙏🏼 Amen to measuring by weight!! I read that section in your book and bought the book immediately. It has now been 2 years 😍 Any reason chefs seem to use a salt cellar container thing rather than keeping it in whatever package it came in? Is it simply for ease?

[@nekro5342]

Most chefs use Diamond Crystal salt which comes in a big red box. It's hard to quickly grab a pinch of salt from it. I use a small tupperware bowl that lost it's lid years ago. Wish I had a nice salt pig like he does.

[@leeva1668]

Being able to grab a pinch of salt whenever needed is just super convenient

[@publiusovidius7386]

Use rice flour on cloths you use as baking couches. It keeps high hydration doughs from sticking much better than regular wheat flour.