Making No-Knead Bread



Uploaded by: TheNewYorkTimes
Video Description:
Mark Bittman, a.k.a. The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.


Tags for this video: Dining Bittman New York Times bread dough recipe

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isn't there a 2nd ... ( 3 weeks ago by suzer52)
isn't there a 2nd rise before it goes in the pot?
Array ( 2 weeks ago by Breadhunter2001)
@tiggywalle
There are things you don't see in the video. Really heavily flour your work surface or your dough will be too wet to work with.
This is really ... ( 2 weeks ago by AsianMen4Me)
This is really excellent bread. I was able to get it right after I got my new stove and a dutch oven.
Meni se dopade le ... ( 2 weeks ago by lslavychecker)
Meni se dopade le crni cruh ima vec vitaminov,beli kruh nic nima,,,po toliko let se je pokazalo da veliko smo zgubili z belim kruhom,ker mislimo da je bolj gosposki,,SEDAJ PA JE LE ZOPET CRNI.....
@dponzi56 you let ... ( 2 weeks ago by martinbarrera1974)
@dponzi56 you let it sit out the refrigerator ?
@martinbarrera1974, ... ( 2 weeks ago by dponzi56)
@martinbarrera1974, Yes, I just mix all the ingredients in a glass mixing bowl, using a spatula (not with my hands like the video, kinda messy), put some plastic wrap over the bowl, and let it set 18-24 hours. If you refrigerate it, the yeast cant grow. It needs to be at around 70 degrees, give or take a few.
@suzer52, there is ... ( 2 weeks ago by dponzi56)
@suzer52, there is a second rise, but not in the pot. You let it do its first rise, I do it for 18-24 hours, then you fold it over itself a few times, seam side down on a towel, cover it and let it do a second rise for 2 hours. Then throw it in a HOT pot, cover and put it in the oven
@suzer52 , I should ... ( 2 weeks ago by dponzi56)
@suzer52 , I should have read your post better. I thought you said "in the pot". Yes, there is a second rise before it goes in the pot.
Array ( 2 weeks ago by suzer52)
@dponzi56
thanks!
Awesome!! i`m going ... ( 2 weeks ago by SoAddicted2Poker)
Awesome!! i`m going to try it!!
@kingdarko It is ... ( 2 weeks ago by Rediahs)
@kingdarko It is supposed to be runny. Add the minimum amount of flour possible so that you can handle the dough. Do not try to make the dough so it's not sticky. This is key to this kind of dough - it needs a REALLY high moisture content. It is very non-standard - don't expect this to be anything like the way your grandma made bread.
@Rediahs i've tried ... ( 2 weeks ago by kingdarko)
@Rediahs i've tried it a few times now and i make perfectly decent bread it's just not the same looking as his one. Also i find that mine has a very alcohol based smell to it as well that lingers a tad. i'll try it again and keep it really runny as the last two times i've added more flour to the start so it's easier to handle on the second rise.
The reason why i also added that extra flour was it was way too runny first time around like pancake batter it was never going to stay in a ball.
Array ( 2 weeks ago by robert0380)
@malicant123
The extra long fermentation time (12 to 18 hours) develops the gluten just fine and also help impart lots of flavor in the bread.
Array ( 2 weeks ago by robert0380)
@tiggywalle
Bread making has LOTS of variables. Different flours behaving differently, relative humidity can play a huge role in the amount of flour you need and ambient temperatures can greatly affect rise times. Altitude can play a part too (especially if you're in the Rockies). When baking bread, you can't always just follow the instructions given, you have to learn to get a feel for your dough when mixing. After a loaf or two, you'll start to get it with no problems.
yummmmmm! ( 1 week ago by connorsmummy09)
yummmmmm!
I tried this recipe ... ( 1 week ago by elliotus)
I tried this recipe last week, it is AWESOME. Great flavor, great crust. Slap on some butter and it is crusty bread heaven. Thank you!
The idea of baking ... ( 1 week ago by paddlepower888)
The idea of baking in a preheated covered pot is great! That will help make my breads less flat! I have a pyrex dish without a cover, but I'll just use a dish of water in the oven for humidity.
The idea of baking ... ( 1 week ago by paddlepower888)
The idea of baking in a preheated covered pot is great! That will help make my breads less flat! I have a pyrex dishes without covers, but I'll use a pan of water in the oven for humidity.
Im a novice, does ... ( 6 days ago by vandi135)
Im a novice, does anyone know if this bread can be braded as well?
@kingdarko I think ... ( 6 days ago by Rediahs)
@kingdarko I think you may not be understanding the process. Yes, it will be very runny, almost soupy. However, if you let that sit, it will actually become a bit firmer as the gluten develops itself. Please try it this way!! Adding more flour ruins this recipe - it probably makes decent bread but it is not the same bread without the high water content and yes, it will not look like his.
Notice that when he pulls it out, he puts it on a lot of flour. That will be all the extra flour.
@vandi135 Probably ... ( 6 days ago by Rediahs)
@vandi135 Probably not since it is too wet. You need a firmer dough to braid.
@Rediahs Thanx! ( 6 days ago by vandi135)
@Rediahs Thanx!
@Rediahs Don't ... ( 6 days ago by kingdarko)
@Rediahs Don't worry i won't give up infact i'll try again monday, my "dough" finished after 18 hours more like a batter lol it was clearly no where near his consistency. it was so runny it almost ran off the work top i put it on lol.
thank you so much ... ( 1 day ago by miaouris)
thank you so much 12 hrs! i didnt think strait i thought i had to leave it for an hr or so to sit . lol good tip now i think i can try to make bread



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