Speedy No Knead Bread Revisited | Mark Bittman Recipe | The New York Times

Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.
Subscribe on KZbin: bit.ly/U8Ys7n
Watch more videos at: nytimes.com/video
---------------------------------------------------------------
Want more from The New York Times?
Twitter: / nytvideo
Facebook: / nytimes
Google+: plus.google.co...
Whether it's reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It's all the news that's fit to watch. On KZbin.
Speedy No-Kneed Bread Revisited | Mark Bittman Recipe | The New York Times
/ thenewyorktimes

[@CathyTalksMiami]

I have made this bread, following this exact recipe, countless times! I join the millions of people that ❤ this recipe!

[@brettepruitt8960]

I tried the basic bread recipe from Lahey’s book and the bread was fantastic. I did an 18-hour fermentation and I’m not interested in making it any faster. I’m hooked. Thanks , Jim Lahey for sharing.

[@darlac59]

I followed Mark Bittman's recipe and changed the yeast to 1 1/4 teaspoon, used very warm water, left everything else the same. I let it sit for 3 1/2 hrs. then scooped out, rolled in the flour into a ball and let rise for 45 minutes. I did NOT use the vinegar and it turned out better than the ones I let sit overnight! It was fantastic.

[@rvicinip]

Jim, you are an extremely generous person lo let the world know your formula. You are doing very well, because of your generous nature. Thanks. Writing from Colombia.

[@2tommyrad]

All the great chefs are generous.

[@rvicinip]

Absolutely, to be a great professioal, generally you have to be a great human being.

[@2tommyrad]

Yes. And very giving when it comes to recipes, tips, tricks, etc. Years ago, my wife asked a cook at Applebees for the recipe for a salad dressing. They said it was a 'corporate-secret'. LOL. Meanwhile, one of the greatest chefs in Portland OR [Mike Corrigan] would give a customer any recipe they asked for, right in his restaurant.

[@johnmajcher5726]

Dear Tammy Rad, My dearly departed mother, a great cook, said there is not a recipe that hasn't been done. Jim's genius is to popularize this method which, I believe he learned in Italy. Good luck with your baking!

[@rvicinip]

@Paul Harris well, that's first. Thanks

[@boris.dupont]

You guys changed my life and I can't thank you enough! Now I'm gonna stick to the original version. I prepare everything before I go to sleep, leave it in the oven and when I wake up it's ready to cook! I just love it

[@roccodellaserra6458]

Mr. Lahey deserves more credit for the no knead bread recipe. There are hundreds of copy cats out there with no mention of where the basis of the recipe came from. Thank you Jim, I would Knight you if I could...

[@Picklejam08]

Hot out of the oven, spread on a little butter.....epicurean delight! Been using this recipe since it came out on NYT in 06 and love the simplicity. Artisan breads at grocery story run $5 to $6 bucks a loaf. I make mine for .75 cents.

[@PVEnsemble]

Less than a penny? Wow!

[@wallyclay]

@@nope4no1 .75 Cents is 3/4 of a penny. The decimal point matters.

[@brianc5662]

@@wallyclay .75 cents is 3/4 of a dollar

[@wallyclay]

@@brianc5662 Actually 75 cents is 3/4 of a dollar. .75 cents is 3/4 of a penny. Again, the decimal point matters.

[@kinngrimm]

have you tested the here mentioned method with vinigar and hot water?

[@sowhosurdaddy]

I wish they had made both versions of the bread then made the actual comparison. I think the video would have been more substantial if Jim Lahey was able to illustrate the differences in crumb and crust between the two breads.

[@ashtonturner]

I've done their original no knead technique a few times and it has worked very well. Probably not quite as well as the theirs, but still very good. I think the time element is key, and a good oven helps as well. I've done a fair amount of bread making by hand and this one is definitely worth doing and knowing about.

[@shpluk]

The way of writing down the recipe and correcting it immediately reminds me a lot of AD's style. So cool! 😎 Maybe this is the inspiration behind AD's editors.

[@DNGR369]

This guy is like a culinary Savant. I'm inspired for life.

[@sheckyfeinstein]

I’ve been using your technique for a couple of years now. Love the bread, more to come!

[@JonasRosenven]

I think it is great for you guys that you had fun and made a video. The recipe kinda took second place though.. Yayyy!..

[@IscariotXVI]

"..I am the liquor." - Jim Lahey, not the breadmaster the trailer park supervisor in Trailer Park Boys :D

[@KarlaEmmerson]

even at 1 min left of the vid, I was still hoping they would show the second/better version... dooh

[@MegaChickenPunch]

same

[@vincentvonholt9991]

I found a post years ago by Tod Kelly, very amusing, and have been making it ever since. I love it! I follow the recipe word for word with great results. Now after all this time I find it is not even the original by Jim Lahey so now I will have to try his. I am a big fan of his pizza crust recipes.

[@jtyner6]

Just made this yesterday!! Amazing loaf of bread. Used only the flour, yeast, salt, water, oil method. Will be making this weekly. Perfect! Only took 2 hours to rise in my slightly warmed oven.

[@isaz597]

I know it's an old comment but when you say "slightly warm oven. What temperature please?

[@dakingofwyoming]

@@isaz597 Just turn the light on and that should be warm enough.

[@Jan-qq9xc]

There was no oil in his recipe??

[@evilan9el]

It's been a month!! How did it come out?? I've been making bread taking a whole day or so - this new recipe save valuable, hungry minutes

[@speckspeck]

i tried this, and the first time it came out perfect, delicious crumb ....follow the measures exactly and remember salt

[@TheItsmegp46]

I cut the prep time to a fraction. I used hot (120-130f degrees) water, half teaspoon of sugar. I cut rising time to 3 hours. Bread came out great.

[@isaz597]

If you follow the recipe at the end minus the sugar it actually takes 3 hours as well.

[@dzivri]

major like! made the second version, came out fantastic. and ive never made bread before

[@delizabethful]

Thanks for letting us know. Was wondering!

[@Kent11371]

I prefer the original recipe with less yeast and more time - And mind you, the original recipe is disappearing everywhere, I had to come here to KZbin to find the original because a lot of people are recommending this recipe instead.

[@Rob_430]

I started baking breads in 2008, 2 years after with the original version. I don’t care to make it faster, but do an overnight 12-14 hour, 1/4 tsp yeast. I have progressed from this basic method, and now make all kinds of bread and rolls, yeast and sourdough, most no knead, some machine. I don’t buy breads anymore.

[@johnmajcher5726]

Dear Brian V Aduzid, Jim stated he likes WW for flavor. 10-25% WW flour by weight works well. 100% WW flour bakes nicely with a more dense crumb. However, you will have to experiment with hydration (maybe 5% more water) and baking times.

[@nozarm10000]

Probably still the best recipe out there

[@mygoatisdead]

I'm making my first bread ever right now!! It'll be proofing for 24 hours, when I wake up in the morning lol

[@zimbalatti]

Hows about a thumbs up for Jim Lahey for his videos (over 1 million hits) and his informative videos, for showing us all how to make kick-azz bread!!

[@fgfg633]

4:30 Ummm, what happened? Did they cut the result? How strange that the video just ends after they say they're going to try the vinegar recipe 🤷‍♀️

[@lidia6052]

I love Jim's wisdom so much!

[@geniuspharmacist]

Mark Bitman is great chef, and Jim Lahey is a bread genius :)

[@johnmajcher5726]

Dear Donna Burns, Plain flour for open crumb. Strong flour would give it a small crumb which is very nice for sandwiches or toast. I've done both.

[@Jan-qq9xc]

What is strong flour?

[@Ripcurlgrl]

@@Jan-qq9xc A flour with a high gluten/protein content. This is indicated by the protein on the packet of flour. Look for one with a protein content of 12-14% (or 12-14g per 100g).

[@Grigsy]

These videos have aged like a fine wine.

[@9grand]

It may be faster, but time is the key for an authentic european style bread un order to develop the more subtle taste.

[@ThankfulSpirit]

YES, I learned that from Paul Hollywood! The slow fermentation time is best for the higher flavor.

[@bigredinfinity3126]

This recipe changed my life

[@hiawr]

trivially true: everything you do changes your life

[@bejai1962]

The music is awesome 😎

[@johnmajcher5726]

Dear Teacher Teacher, Everything would continue similarly to the original video with the exception of a shorter fermentation due to higher desired dough temperature (DDT). The King Arthur Flour website has a good explanation of DDT. Peter Reinhart has a good explanation, too. Good baking!

[@anietgooren3202]

Thankssss for the recipe...it 's fantastic....

[@ravenblackhawke]

The video is quite long but it really would have been nice for both professionals to have posted the entire recipe above underneath the show more option, along with the red wine vinegar finalized bread recipe, as well as cutting into the finished bread.

[@lookupintothestarrysky657]

Excellent point

[@crispychicken5495]

Had you both been having a few whiskys before filming this haha

[@m3bbas139]

This guy is a saint

[@JelloJerrika]

@muslUnbounded The measurements are all described in the original no-knead bread recipe video... If I remember correctly it was 3 cups of flour + 1.25 teaspoon of salt + 1.25 teaspoon of instant yeast + 1.5 cups of water... You kindda have to have seen the first video in order to appreciate this one.

[@GalinaYou]

0.25 teaspoon of instant yeast

[@edwardhanna86]

Mr Lahey mr lahey! Ricky and Julian have gone berserk with a front end loader!

[@who52au]

Try both .. but the bread from this "speedy " process is good , not as the same/ good as the 15 hr fermentation ... will only used this method in emergency when I need bread in a hurry ... thanks for the upload

[@LianneBeijer]

Thanks! I'll def. check out these options !!

[@poobens]

Jim Lahey is a badass.

[@eugenesedita]

Citric acid a 1/4-1/2 tsp and no vinegar.

[@mezzem3909]

great recipe.... I did not use the wheat bran ... came out pale , but tasty

[@casagrandecats]

love it! so after the 3-4 hours then what? stir it down put in pot and let rise again for how long?

[@earthoverlander]

Exactly! Does the second rise need 2 hours??

[@nannette994]

@@earthoverlander yes

[@freddieslaughter1107]

Some good points.

[@bobbyricks4227]

What specifically does the red vinegar do? and does it have to be 'red' vinegar, or any vinegar?

[@WoundedEgo]

Actually, I had just bought the flour when I wrote that. It is apparently not hard winter wheat because it seems to have no gluten. So I'm back to using white breat flour.

[@GoWarriors]

JIm is the GOAT of bread

[@logginsalternate]

nyt always knows better than anyone else

[@rajaaalburaie5445]

I got another theory for you mark and Jim back in the process of real science to bits of success you must know the relation between suet,stout,and kosher.Of course, the new generation don't know how brick oven was made and to their knowledge it was 1/3 of castor iron to 2/3 of clay ,clear clare.Now returning back to suet and matzo ,however,grandies recipes said that it is 1/3 fat to 2/3 of flour of course one of the five grains of matzo's which has fluffy starch not sticky stacks .The distinguished differences is that you sift the flour and return it back in the same weigh of flour then you use the flour to make matzo's or skyflake the new version of the product but in mix with rice flour possible half of the third to the quantity .The same happened to macaroons but instead of adding fat you add fresh ground almond while here you replace the weigh of flour with corn strach .Remember that I am the only and lonely inherent to 19th century of science affection,reflection,and affalnach. watchi wa Rajaa desu,nice to know you metropolises,lol

[@dougsolomon9841]

How did it come out?

[@meripyare]

@aabv63 He actually said on an interview that he traveled over europe because of his passion for bread.Landed up in italy (after france) and discover the no knead technic. He thought, using this technic, to make his own bread recipe and opened a bakery in usa. Btw le pain sans petrissage n'est pas propre à la france on le retrouve dans d'autre pays d'europe par example (alors chauvin?).Bon ok have to admit that there is probably no other place to eat a large variety of quality bread than france!

[@JoeMeats]

What's the time and temp on the red wine bread? And use a fake oven too?

[@Breezy-Sunset]

Boy, I agree!

[@BlueGorillaInTheMist]

What's wrong with using more yeast? They didn't really explain that, Jim just said that Mark's loaf was underfermented.

[@Zeemas]

4:52 why does he seem so defensive LOL

[@janinamoutou3921]

Can you do this with brown flour?

[@vivavoco]

The vinegar is actually to help fermentation along in a shorter time frame. Any vinegar will do. Lemon juice would also work.

[@Breezy-Sunset]

Healthy Bread in five minutes a day might be a help to you. I have searched for years for a GF recipe that rivals wheat and it just is not going to happen, but there are some really good recipes. I love the Brioche in the fore mentioned cook book. Try your local library.

[@serpensphile]

DANG...should have read down one more before posting. You are Right!!!!!

[@rebk1228]

This is the yummiest bread ever! I have to bake one every other day. I use the speedy recipe with red wine vinegar and warm water (115 degrees F) and ferment for 4 hrs. The result is absolutely delicious and crunchy bread. I also make a whole grain variation (with half whole wheat and half whole wheat flour) I let it rise for an extra 1/2 hour and it's also scrumptious. I top this one with rolled oats, sesame seeds and cornmeal. Mmmmm!

[@WDCraz]

Yummiest? What are you, 6 years old?

[@WoundedEgo]

I make the no-knead bread (a variation) every 2 days for months... my family still oohs and aaahs... There is no longer any excuse for not making your own bread. Also, I buy my wheat at the local grain store for $6.50 for 60 pounds... and grind it myself.. my bread costs about twenty cents per loaf!

[@paddlepower888]

@BRIANVADUZID yes, you absolutely can use whole wheat flour. you'll need to add one or two tablespoons of extra water per cup of flour to ensure you have enough water for the development of gluten structure and to end up with the airy crumb. I would also suggest the longer 12 hour fermentation. I have even allowed a 90% whole wheat dough to ferment in the fridge for 3-4 days and achieved a great airy crumb.

[@7carlaustin]

12 years ago and not one person commented with the full recipe 🤦‍♂️

[@GalinaYou]

• 3 cups bread flour • ¼ tsp instant yeast • 1 ½ tsp salt • 1 ½ cups hot (not boiling) water • ¼ tsp red wine vinegar • oil as needed The original Speedy No-Knead Bread: cooking.nytimes.com/recipes/1016271-speedy-no-knead-bread The original No-Knead Bread recipe: cooking.nytimes.com/recipes/11376-no-knead-bread

[@RajahSaheb]

@@GalinaYou 🤝

[@cebailey5920]

Sadly, the link to "the original Speedy no-Knead Bread" is the Bittman version, not the Lahey version. Still, thank you, Galina, for posting the Lahey version in print as I will make it today. :-D

[@GalinaYou]

@@cebailey5920 You are welcome. Good luck with your endeavor. Mind you, the 2d rise, the one before baking, took me much longer than '30 minutes' (tested by poking with my finger). Full 2 hours, at least.

[@sgrsgrsgrsgrsgr]

@LeannaLitha No! the protein in the flour will turn into gluten. Check the KAF website (King Arthur Flour) for gluten free.

[@jaytorr6701]

Update. The fast method is almost as good as the longer one. The crum is not as open but the bread tastes amazing. I add 2% of sugar as well, ie 20 grams per kilo of flour.

[@Boyntonstu]

2 or 3 days after baking, try light toasting slices and melting on some butter. Elicious! (even better than Delicious)

[@speckspeck]

remember that brewer's yeast is a different cultivar of the species and so the nutritional requirement may be changed, such as, you might need some way to keep the rising yeast from prematurely ending fermentation before you acquire the completed end result....may work though, try it

[@raidergo6150]

Drops of red wine vinagar? I remove a TBS of water and dreplace with a TBS white vinagar... GREAT!

[@queenoid]

@ecitraro, you are right about knead. UNfortunately, you should have used its instead of it's.

[@emh171ify]

Nice where is the recipe NY times don’t let get the recipe.

[@daphnechaijensen7035]

I tried this and it did not work!! I am still pretty much a novice at break making I admit but I thought the amount of yeast was so little! I figured I would give it a shot anyway. It's been more than 2 hours and it hasn't risen at all. Temp of water was about 105F. Am I doing something wrong with Jim Lahey's quick recipe?

[@johnregenthal4478]

Hi Mark, its been like 6 yrs. since I asked you a question & you were most helpful, so I thought I would ask another since I can't find what I'm looking for: a RECIPE to make what I remember (from the 50/60's) to be called 'salt sticks'. My mother would send me to the Jewish bakery in the next town for a doz. for the week; 6"/8" long, maybe 2"/3" diameter in the mid-section, some were straight but most were bent to a slight 'C' shape, some toppings were lg. crystal salt while some had caraway seeds. They were good with cold cuts OR cream cheese & jelly OR just butter (for dinner rolls). Can you please tell me where to look for a recipe?. Thanx much for any help at all - John (P.S. I got heavily into the no Knead bread scene because I can now, not only pronounce the names of the ingredients, I can spell them as well ! )

[@llamov]

If you haven't located the recipe yet, you can find it in "Secrets Of A Jewish Baker" by George Greenstein

[@Givulinovich]

john regenthal Are you asking about Bialy?

[@elisaarrigo6062]

john regenthal I

[@michaelnomad4241]

www.epicurious.com/recipes/food/views/tender-salt-sticks-13085 has a recipe and www.thefreshloaf.com/node/6819/jewish-salt-sticks is another variant.

[@arnoldquinzon61]

Show how in details

[@keithdinant3047]

Does anyone know the weight of the flour in Jim's recipe. I watched Jim's original no-knead recipe and there is no mention of weight there either. He does say 3 cups, but what does that weigh?

[@jibbits6499]

Look in the comments on the times site for the updates. It’s 430g flour, 345g water, 1g yeast, 8g salt ( I do 4g for Morton kosher salt). There’s a baker’s percentage here too, I think it’s 80% water to flour. Good luck! I also saw a different recipe that suggested spooning the flour into a measuring cup instead of scooping with the measuring cup. This way the flour does not get packed. Have not tried it yet!

[@Rob_430]

I’ve been doing 400g flour, 300g water = 75% hydration, a good mix to work with. It’s very close to the original.

[@serpensphile]

Actually, it acidifies the dough and it gives the yeast a more favorable environment

[@maryfiaola3686]

Google ....(Jenny can cook)........good recipe video for making bread, easy and straight forward, no talking too much

[@333gv]

fyi: it is only .25 tsp of yeast (1/4 tsp), not 1.25, just to let you know.

[@susanl.6367]

does anyone have tweaks for high altitude? an overhard, overthick crust?

[@cookandshoot3859]

To the original recipe I add very warm water +1/4cup of sourdough starter and left for 14h result great

[@stefanutoluiz]

What does the vinegar do?

[@cimofra]

I lo ve this bread!!!

[@brentdavis5329]

Bittman on Bittman. What's up with the manicure handshake. Dude..

[@TheCompleteGuitarist]

I think the red wine vinegar (acidic) is added to activate and encourage the yeast. In beer and wine making (a related culinary art) lemon juice (an acid) or cream of tartar is added to do exactly that. So the yeast should do it's work in less time.

[@JoeyclaireWatters]

I am camping and only have apple cider vinegar. Would that work?

[@hiawr]

you posted this comment 7 years ago and nobody replied.. what happened?

[@airos1132]

Question, Can you use apple cider vinager?

[@BRIANVADUZID]

can you use whole wheat flour instead?

[@kvaks3000]

@monswye If you use sourdough starter (from the previous batch, I presume), how do you mix this with the rest of the dough without kneading?

[@jahfakin]

I use a 5 quart just fine.

[@supercooled]

I followed the recipe from 2006 and it came out pretty good. I shaped it in a baguette style shape but I'm lost as to why the insides are so tough and dense; is this the result of no-kneading? it's not a bad effort for my first time but I wish it were more like the store bought stuff --- soft and airy.

[@xredman002]

the cast iron dutch oven is the key.

[@Jan-qq9xc]

@@xredman002. And you have to heat the pot before you put the bread in it!

[@mencken8]

Abandoned this after several batches; went back to overnight no knead. This didn’t measure up, whether in rise, taste, oven spring or etc. No big deal for me as I prefer sourdough anyway.

[@Doughnutchef]

Higher hydration brings large crumb,however bittman fails to understand that increased initial yeast population means increased food (maltose)consumption by the yeast ,but the real loss comes with flavor,because the dough can't marinade in the acids produced as a result of fermentation,the red vinegar is to mimic long fermentation

[@lospeligrosospage]

Doughnutchef and

[@danstrub723]

You should do pot pie.

[@OviHentea]

oh wow, 1/4 teaspoon of vinegar?! I've been using 50ml on a regular basis 🤦‍♂ or half a can of beer, when i had it around

[@KeskinCookin]

I figured it out (I think). Check it out.