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

This dudes a tool.

we need a re-revisit

Very uneven browning. Either cast iron or clay, both of which I use, will give you better browning and probably better crust formation. Rather a disappointing looking loaf.

i tried this recipe but the dough was still super wet/sticky when the time to proof it came. its really humid here right now, should i just add less water?

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

A little clumsy and rambling on this one. Lost me on the vinegar, and how long would it have sat before baking if 'life didn't happen' and it was proofed on counter vs. fridge? Not really asking for an answer, as I basically saw this as a no-knead bread with a wet bowl in the oven. (Smart point about oven releasing steam). I know you explained things but I started to lose interest with all the activity (Legos? Really?). You got very 'Cook's Illustrated" about gluten. You're hysterical. Thanks for many other good recipe videos.

You make me nervoua...are you high?

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!

When im working with yeast, I allways activate the yeast in the water before pouring it into the bread. I get the best result that way

That capitalist sounds pretty based.

This style of filming makes me nauseous

Too much talking.

Kenji I absolutely love your recipes but I’m a nubby to your no knead bread. But your video is alittle scattered for me. Can you make a video from start to finish on your recipe without interruptions

I love bread thanks

Thanks so much info out there insisting on tools. My failure at sour starter killed encouragement of buying more tools beyond a baking scale of which you showed the easiest way to use while pointing out its importance for a beginner baker to use and commit to correct amounts to memory depending on flour fluff.
And Nobody has ever explained why domestic ovens doesn't steam Or how to bake bread if you don't have a Dutch oven or a batton to shape, etc.
.Thank you very much...
Now im hoping for starter to rise.

Sir, much esteem and honour and respect for your knowledge and skills.
Not that it makes my opinion more worthy than others, but for those who dont have a degree in Food Science, and didnt spend a quarter century in Product Development:
Mr. Lopez-Alt is 100%. No woo-woo, no fakery/quackery, no self-promotion. A legit wonderful teacher. You are well-deserving of all the success you have earned.

I keep my hand in the dough all the way through the rise so it's more of a Socialist loaf.

watched

watched your video yesterday - i have always had trouble with bread - every time i made it i would get a brick or some form of a lethal missile - copied out the recipe - made a couple of adjustments coz i dont have the big bowls so did it dutch oven style - and OMG - i have just taken it out of the oven - it is as light as a feather - it was singing - and the smell - even my neighbour who was mowing his lawns over the fence from my kitchen stopped and sniffed and we grinned at each other - now i cant wait to taste test - my hubby - who passed away recently - would have been so proud of this one and i know he wouldnt wait till it was cooled down - thank you for the promise of edible bread in my future

Is it normal to add some beer to this in place of water?

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.

What would you change about this recipe if you were using sourdough starter? I'm a bread beginner, but I love sourdough!

Not sure what made me nauseous: the sight of barefoot and toes while cooking, or the camera movement.

Didn't realize I was going to get ASMR watching this video.

Says scale is imperative, weighs ingredients, and then doesn’t measure exactly…😂

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

I don't know if I've ever eaten raw bread dough off my arm but Kenji sure has. My guy's a savage.

gas burns to produce carbon dioxide and water.

I’ve been having a terrible time with the bottom of the bread sticking to the pan. Do anyone know how to avoid this

Curious about substituting semolina flour for some of the bread flour. How much would you suggest and what other alterations to the ratios would need to happen? Thank you.

Making this for the first time today. Been using your base pizza recipe for a while. Figured this was a nice step up.

Actually, humid hot weather feels hotter because sweat cannot evaporate as easily from your skin since the air is already "saturated" with moisture.
Dry air feels cooler because your sweat evaporates faster and more thoroughly.

When I first tried Kenji's old no knead video 2 years ago, I looked up dutch ovens and was slammed by the price of le creusets. In an effort to jank together an alternative, I arrived to almost the same exact setup he uses here!! I used a wetted mixing bowl and a 14" aluminum pizza pan to make mine, but it came out like a pancake because I deflated it lol. Cool to see scientists arriving at the same conclusions though 😎

Insider’s notes- he forgot to slash the bread prior to baking -his boyish excitement when it split anyway because the air had nowhere to go but out so it exploded -I giggled

I think I acquired ADHD while watching this.

Hi Kenji, how would you adapt the recipe to make 100% whole wheat bread? My daughter is gluten intolerant so I have to find another way to make a light loaf.

Kenji - I have made this bread a couple of times, both white and wholemeal version and they have been fantastic. If I wanted to add some oats to it, when would I add them and do I need to adjust any of the other ingredients or can I just throw them on top before final proof? Thanks

Any tips for the best way to store this bread?

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.

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!

I have a question. Is pulling and folding the edges considered kneading?

Kenji, can we use whole wheat flour in this recipe?

I often here people bang on about the NYT no-knead recipe by Jim Lahay, as if the idea hadn't been around for decades. Here in Melbourne, a company called Simply No Knead has been operating since the 1980s, originally started by a woman named Carol Bates.

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! 💗

genius