My 13-year-old son’s been baking knead breads and wasn’t up for baking yesterday. WOW! time. I just put everything in the bowl of a stand mixer and kneaded for 10 minutes. I have no idea what happened, as I followed the directions explicitly, and I am pretty disappointed. I thought it was 375 degree max for LC black knobs!! Aerate your flour before measuring! The key to moist bread with a perfectly crusty crust is that it needs to be baked in a humid environment. Hi Jenny. In a cup combine boiling water, black treacle or molasses, barley malt extract. Now I have started making Sourdough Bread with the No Knead recipe, substituting a half cup of my homemade sourdough starter for the yeast. This no knead…no dutch oven method. I used a disposable aluminum lasagna pan with an upside down cookie sheet on top. We don’t have a dutch oven pot either and really don’t want to goto Walmart right now for that with the stay at home deal going on. I love the 4 hour ciabatta bread. All have raved about how great they are. You make women feel great when they can turn out a home baked, cooked, roasted or other delicious something to make their families happy. Thank you! No-Knead, Dutch Oven Bread Recipe. Please see the note in the recipe about the overnight method. Spray the top of the bread with a bit of water and put the lid on the Dutch oven. Adapted from Jim Lahey, Sullivan Street Bakery, 20 minutes, plus at least 4 hours' refrigeration. Ive been doing 390g since making this bread every week since January but when I was sending this link to a friend, i noticed it says 360g now. Just to confirm: does “aerate flour before measuring” just mean to sift it? Bake for 20 minutes, then remove cover. I don’t think you’ll be able to roll this wet dough but you can try my No Knead Crusty Rolls recipe. That was a great idea. Thank you for this recipe. I hope everything and everyone was ok with the explosion… ? Would love to see some variations, like multigrain, or everything toppings, etc. So easy to make, and such a delicious taste. It’s my go to bread recipe, now. Thsnks Tina. Please look at the FAQs as this is a proven recipe that is working for almost everyone. When a substance changes phases—such as water evaporating into steam or steam condensing into water—energy is either absorbed or released. This bread recipe really sounds great! It was simple and it turned out perfect! This was my very first time making homemade bread without a bread machine! I use disposal tin cook wear over and over! - Jenny Jones. I took a screen shot on 4/17 and it says 390g of flour but now the recipe says 360g. Close oven door immediately and bake for 30 minutes. Simply go to your local hardware store and buy a metal drawer pull and switch knobs. Especially during this time. Cover bowl with plastic wrap. Surely you can come up with something else that does not have one use and then thrown out. How disappointing sorry that happened .I would check your yeast to see if it is good and the only other thing I can think of is the water was not hot enough. I decided to add some herbs from my garden basil ,thye ,marjoram,rosemary at the point of shaping. They should be left to rest at room temperature. Used a foil pie pan with water next to cookie sheet the bread was on. Thank you SO much for this excellent recipe!!! Save recipe. Jenny, you are the best cook! I have your no/knead/no dutch oven bread on the go right now. Then, I removed the water bath from the oven, thinking that the moisture was preventing it from baking somehow. About the cup vs grams, I have one cup marked as 235ml and other cup as 250ml, so the gramaj will vary, I always work with the cup=238ml which weights about 145gr, so the 3cups is aproximativ 435grams of flour and never got a bad bread ever! I am so excited to make this No Knead bread. Bake for 5-10 more minutes. Can I add flour and let it rest again without worry that it will become too dense? Adding them in the beginning with the dry mixture would be a good option also. Take care & keep on sending these wonderful cooking & baking ideas, Carol. I would not sweat a few grams difference. Member recipes are not tested in the GoodFood kitchen. This particular recipe takes a very short time to bake and … So fun to make, and eat☆☆. Just the thought of baking bread used to intimidate me. Next time I will experiment with 1/2 whole wheat flour. My dough is much too wet after rising. Same here :)! Different flours weigh different amounts per the same volume. After another 20 minutes (under tinfoil, because the crust was getting quite hard), I cut a slice off from the inner side of the half, only to reveal that the inside of the half was still raw! Lisa Lee, if you are worried about the knob on your Dutch oven, here’s a quick inexpensive trick. I was high making it so I thought I was seeing things lol! Then in a mixing … Recommended to you based on your activity and what's popular • Feedback You don’t need a Dutch oven. Fabulous bread and so easy. Hi! I poured hot water in there last time and it exploded. No probs! Thank you! Like this one! Place it in the oven and carefully pour 3/4 cup of very hot or boiling water into 3 or 4 muffin cups or small pan. single. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. I hope I explained that right. I have never baked bread before and really surprised myself thanks to you. Combine flour, yeast and salt in a large bowl. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. I found it at Safeway grocery store and also a large package of packets of the instant yeast at Sam’s Club. Hi Jenny….I just came across your website. Miracle No-Knead Bread. That is precisely why baking by weight is more exacting. As you experienced, undercooking is comparatively very easy. I’m going to try it that way next time! I did the best I could with metric but so many people told me I was wrong, I changed it. Today I will try it with my dutch oven in the Traeger. I love this recipe and have been making it weekly for 5 months now! I have it on it’s last rest right now, and it seemed a little more dense as I did my last folding. Drama at the bottom of a bread recipe. So far it has worked well, and used a Pizza stone in the oven to place the bread on with parchment paper. Yes, this is It is also the perfect size for my family. Thanks. I don’t weigh the flour, don’t put water in the oven anymore, don’t even “shape” the dough, nor do I cover it at all during baking. Other than the no-knead bread, I’ll probably use it at much lower temps in the oven or on the stovetop for braising. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Good for you girl!! I use my LeCreuset cast iron dutch oven with the black knob and it has not melted yet! Use a thermometer to check your water temperature. Then put dough into the dutch oven on the parchment, and put cover on. This is why steam burns are much worse than hot water burns, and why humid climates feel hotter than arid climates. There is no video for this recipe. Would it be possible to double the non knead bread to make a larger loaf? Delicious and Beautiful!!! YOUR BREAD WILL BE GREAT. Hello Jen. Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. I have put the dough in the oven only with with the oven light on; it seems to speed up the process. Thanks for this easy to follow recipe! Just a suggestion. Scrape dough onto a floured surface. Using an iron skillet would feel safer for me than how dealing with water other ways. And she made the best darn biscuits in the Carolinas. After it cooled, I sliced a little bit off the end and it became clear it was not cooked. I don’t weigh the flour, don’t put water in the oven anymore, don’t even “shape” the dough, nor do I cover it at all during baking. Yes! 3 cups of aerated flour works for me! Help! A big runny mess, spread out flat on parchment paper. there are a lot of things branded as disposable that really can be used over and over. Because of this, steam has a *much* higher rate of heat transfer than air (or even water) at the same temperature. I baked it at 450 F until golden. The time and care you put into developing your recipes is truly appreciated. So creative and masterful. Well, I usually make the dutch oven recipe. Hope this isn’t a stupid question. * * *Warning: I’m a scientist and the following is a nerdy explanation of why you want steam when baking bread * * *. I know it is the same but I am in my Motorhome for the summer. Opt out or, 1 hour 30 minutes, plus about 20 hours' resting time, cups/430 grams all-purpose or bread flour, plus more for dusting. I haven’t tried this recipe but from other recipes, I found out that when Jenny uses scraper, it means to expect the dough to be sticky and you really need something to help you scrape the dough! Right now, I cannot obtain any bread flour and have been using regular all purpose flour. Cool on a rack. Right after you put the bread in to bake, place the wet towel with ice cubes inside on the cast iron skillet, taking care not to drip on the oven window, then quickly close the door to prevent steam from escaping. I aerated the flour and measured exactly. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. ? Any suggestion? Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Reply Davwud Apr 3, 2008 04:19 AM re: TomDel I love my casserole. This is simply a wonderful loaf of bread! You can bake it until the crust is a dark brown; your loaf will resemble a russet potato but the inside will still be moist and tender. And it”s fabulous subbing 1/2 cup of rye flour for the same amount of bread flour and 1 tsp caraway seeds. Thanks, Jenny! I have a Le Creuset 9 quart dutch oven but it has the black phenolic knob. When the first fermentation is complete, generously dust a work surface with flour. Best and laziest loaf ever! It’s so easy and delicious! PEOPLE HAVE BEEN BAKING BREAD FOR THOUSANDS OF YEARS, YOU DON’T NEED CUPCAKE TINS OR WATER IN THE OVEN, OR EVEN A DUTCH OVEN, TO MAKE A NICE LOAF OF BREAD. Can I make individual square shaped rolls instead of a loaf of bread? No worries! i’ve doubled it and it was delicious just the way the recipe is. Please do not use DISPOSABLE anything! It requires no kneading. I had no experience with metric measurements and never expected international visitors when I first started. My husband says it tastes better than the $8 artisan loaves we buy from the farmers market. I didn't bother with the premix. Jenny came up with a wonderful time saving recipe so now it’s your turn to put your clever ability where your…etc. Cover loosely with plastic wrap and let rest about 15 minutes. I generally use the small tin pie plates in my toaster over for making my baked potatoes etc…some people should not assume that disposable cook ware means only use once!! They make me smile. It is awaiting its 3 hours. Just made the no knead bread on baking sheet. I tried this recipe a few weeks back as I don’t have a dutch oven and I love it! Same here :)! They actually both seem to work in all honesty haha! And forget the water in the oven business, it’s not necessary. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. can you use be refrigerated cake yeast and if so how do we alter the recipe to accommodate this. I use it for everything. I have made this a few times and it comes out just like the dutch oven except I am more comfortable with the weight of the pan. (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). I removed the cookie sheet after the 30 minutes and cooked it for 15 more minutes to get a nice color. I just plop the bubbly overnight dough mass on a cookie sheet and bake till it sounds like a hollow drum when tapped. Using a scraper fold dough over 10-12 times & shape into a rough ball. Thanks for posting! This recipe is my no fail go to for all my breads. The lid to the Dutch oven traps the steam from the sticky dough inside, making it a perfect bread … Mix until there are no dry spots; a plastic bowl scraper is your best tool if you're … and come back and finish it the next day… maybe after the 3 hours resting..? I’m having difficulty getting the bread to brown—it stays doughy white even tho it’s baked inside. I plan on reusing it as often as I can. It’s been very frustrating. I use the oven light on to rise my bread to about 70F, works fine for me. I want to help some peole in my community and fresh warm bread is what I would like to share with them. I hate waste and your recipes have yielded great results! BTW: oven heated stoneware with cover works well also. so have at it..we could all use your input. I think it would work either way. Any suggestions? After this, I removed it from the oven and cut the entire loaf in half. This is so easy and it comes out perfect every time. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Do I put the disposable tin while it is preheating then put the boiling water into the pan. Baking the Quick No-Knead Dutch Oven Bread: Transfer the hot Dutch oven to a hot pad on the counter. Very easy recipe thats simple to follow! I followed your recipe exactly as directed. Do you leave out overnight or put in refrigerator? With a wooden spoon, make a well in the flour and pour in the water and oil. Stir until the dough … Thanks for the thought! Three Recipes To Savor To The Last Crumb. I’ve never weighed the flour, I just measure 3 cups and do a half-assed knife across the top of each cup. I don’t have scraper but I use my big, old & dull chopper knife as scraper which works great! Jospeph De Leo for The New York Times. Thank you and take care! Remove from the pan and allow to cool on a wire rack. I recently made your no Knead bread & am delighted with the result. Could I add garlic or olives before I bake it? White, Wheat or Rye? The extra 1/4C liquid makes a big difference. Just a note: No knead breads do not call for heat during their resting time. I wish I had never tried in the first place. 3/4 cup chopped Kalamata olives and 1 tsp dry rosemary –awesome. Flour and water make paste and that is exactly what I have. Want a Dutch oven that will shape sandwich bread… no problem… use a “poor man’s Dutch oven”. Make the dough as directed, allow to rise first proofing (2 hours). Disappointed for sure. I kid you not. The end of the loaf always looked awful. I was lucky if he waited 10 minutes. Stir in water until it’s well combined. AMAZING, THANK YOU!!!! I made this yesterday. I’m sorry. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and … This is a great suggestion, Kevin. I make your bread at least once a week. Please tell your friend what worked for you and explain that I changed it to what’s commonly used. Thanks for all the fantastic recipes Jenny! We live on a 28ft sailboat in the Caribbean and are working on becoming self sustaining. Love your website and have been following you for years. ; Shape the dough and place it on a baking sheet. Rotate dough … 2- CAN I ALSO USE A 7 QT LE CRUSET DUTCH OVEN to make the above recipe? I will keep adding flour because there is no way this is going to shape into a ball. I’m on desktop, so it should be showing up. Just do not know if I can get it to brown, it is a bit hard in the grill. Can I use the faster recipe for No Knead and use the muffin tin in the oven method for super fast ciabatta? I know it seams counter-intuitive, but it really works. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. I tried to make the dutch oven no knead bread today and alas the dough was dry and crumbly and I followed your recipe exactly/ Help!! Lilian, I’m sorry you can’t find instant yeast. Wow! I’ve used both instant yeast and recently found a Sourdough Instant yeast! I have made this bread five times and every single time it has been perfect. I made the Dutch oven no knead bread and it was wonderful! —Mark Bittman. Let’s say a prayer. This will produce steam consistently as the bread bakes, which will help ensure your bread cooks all the way and that it has a nice chewy crust. Delicious and easy bread! I’ve also made it in a lasagna pan, an aluminum foil cake pan I found in the back of my cabinet, and a sheet of foil placed on my oven rails. What makes this website stand out is its no-nonsense approach. In large plastic storage container (with lid) mix together the flours, yeast, cocoa and … https://www.jennycancook.com/category/faqs/. It uses no special ingredients, equipment or techniques. King Arthur says one thing about their flour, then someone else will weigh out volumes of other flours and say a “cup” of flour weighs something else. Hi Jenny, With all my extra free time , I thought I would try to bake some bread again….it’s been years! I followed your recipe, and mine just came out of the oven and looks fabulous. If you refer to the picture in this exact recipe, it shows the kind of density and size of holes that I am looking for. If you add water to a pan when you start to preheat it, there would be less chance of burning yourself. ; Allow them to rise second time (30-40 minutes).If the weather is warm, the dough will rise in about 30 minutes or if it is cold,then it may require 40 minutes) Kalamata olives and 1 tsp dry rosemary –awesome pot ( cast iron dutch oven recipe puffy and dotted bubbles... 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