Monday, September 10, 2007

No Knead Bread: so easy a 4-yr old can make it!

By SteamyKitchen / 459 comments »

It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat.

I firmly believe that every person should bake a loaf of bread at least once in their lifetime. Granted, it’s easy to just drive to your local bakery to pick up a loaf, but have you ever experienced the intense joy of smelling freshly baked bread coming from your very own oven?! Foodgasmic eyes-roll-to-back-of-head, soul softly moaning as you tug a piece of warm, pillowy mound gently with your teeth. In case you’ve not heard of No Knead Bread….let me tell you about it. Baking bread does sound intimidating…all that kneading and loaf-shaping business is best left to pros. But what if I told you that you don’t even have to knead or shape, that it is so easy my little son makes it.

No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. If bread could sing, this would be an angelic choir. In Dolby digital surround sound. Now, with that, how could you not try No Knead Bread? It only takes 3 minutes to mix and a wooden spoon. You can’t even boil spaghetti in 3 minutes!

So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it.

Of course I had to bribe him with 2 temporary tattoos. Cheap labor. 10 cents apiece. There is nothing that says, “I’m a kick-ass no knead bread baker” more than a tattoo of a killer whale. Move over Bourdain, here comes someone cuter…

So, let’s start. 3 cups of bread flour in a big bowl.

secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour

1/4 teaspoon of instant yeast:

1 teaspoon of table salt

(secret: I use 3/4 tablespoon of kosher salt. Why the difference?)

Add 1-1/2 cups of lukewarm water. Sorry no pic – he dumped water before I could pick up camera. But you know what “dumping water” looks like! Stir. Use those muscles, boy. Stir like a badass-baker with whale tattoos would stir!

See? This is what it is supposed to look like…a shaggy, goopy mess.

Wrap up the no knead bread dough

Give it a kiss good night and let the no knead bread dough sleep for 12-20 hours on counter or in a nice, warm, cozy place.

secret: I’ve let it sit for as little as 8 hours and it still tastes great! I did knead with wet hands just a little tiny bit to make up for the time OR you can add a touch more yeast.

After sleeping, the no knead bread dough should look like this: (better than what I look like in the morning.)

Dump out on floured surface:

Wet your hands. This will prevent the very sticky dough from sticking to your hands. If you find dough sticking to your hands, wet again. Why not flour your hands? You could, but you want to keep the flour: water ratio pretty even. Since we are adding flour to the surface, I balance it out by wetting my hands. It is the high water content that makes this bread so deliciously light and the crust very crisp. With wet hands, grab the dough and fold over all ends towards the middle. Turn dough blob over so that you get a nice, smooth, tight surface. Try to tuck the dough ends under to get that taut surface.

Gently move dough onto a floured towel. Cover. Let nap for 2 hours. It should puff up nicely and double in size.

secret: When I run out of time, I sometimes let it sit only for 1 hour! If you let it nap in a tall, narrow bowl (pictured below), the dough rises nice and tall, about 6″ high. If you leave it out on the counter – that is fine too, the dough will rise up and also out….making a flatter No Knead Bread loaf, about 3″-4″ high.They will both taste the same, just looks a little different.

A half hour before the nap ends, slip covered pot into your oven. Crank up the heat to 450F. Let it pre-heat for 30 minutes or longer.

The perfect pot for No Knead Bread

Let’s talk about the pot. So, you know you’re going to put the pot into a very very hot oven. Make sure that the pot can withstand 450F. Generally, if the pot is cheap, flimsy, has plastic handles and a remnant from your poor college days, it’s probably not going to be safe to use in that hot of an oven. Use a 5-qt or larger cast iron, ceramic, Pyrex, stainless steel or enamel pot.

Just check your pot collection – look for large, heavy, no plastic.

Round, oblong – doesn’t matter. Should be at least 4″ tall. I use my Le Creuset emameled cast-iron. Yes, my cover has a thick plastic knob – but I did call Le Creuset’s customer service and they said while their literature says safe to 400F, it is still fine at 450F. Now, I don’t know whether the gal who talked with me really had the authority to tell me such a thing….but after over 30 loaves, my pot is still unblemished. After pre-heating, remove the hot pot from oven. Now plop this wobbly dough into the hot pot. Doesn’t matter how it lands – actually, the messier it lands, the more “rustic” it looks. Shake pot a bit to even out the dough.

secret: if you aren’t using a well-seasoned cast iron pan, you can put a piece of parchment paper in the pot first so that the No Knead Bread won’t stick to the bottom.

“It looks like a belly button!“ ~Andrew

Cover and put back into the oven. Bake covered for 30 minutes. Photo below is peeking through oven door after 30 minutes. Then uncover and bake further for 15-20 minutes. To check – you can either tap the bread (should sound low, hollow, like a drum) or take its temperature (should be 210F in middle).

Here is No Knead Bread just after baking. See? I told you that “messy” turns out “rustic!” Kids- don’t you DARE tell me that your toy room looks “rustic!!!” GO CLEAN YOUR ROOM!

Remove and let cool. The No Knead Bread really does sing – the crust crackles as it cools. Listen to it!

secret: Because the bread has such high water content- the crust will not stay crisp forever. If you aren’t eating soon, you can re-crisp the crust by re-heating it in a 350F oven for 10 minutes.

Thats it! You will be rewarded with a thin, crunchy brown crust, large, open holes. The bread is slightly chewy, flavorful and perfect texture. Making your own bread is deeply soul satisfying, it makes me feel like I am so close to the earth. Eat with good butter – like Kerrygold or Lurpak – splurge on your butter for this loaf!

Just a little story for you: The first time Andrew and I made this bread together, I let him mix all the ingredients together the night before. We watched it bake together. When it came out of the oven, Andrew wanted to cut into it immediately. But we had to wait until it cooled. Then it was time. As I placed the tip of my knife into the bread and moved down through the crust, the snap and crunch of the crust gave way to tender, spongy body. I knew even without tasting it, that it was the most perfect loaf of bread that I have ever made. Andrew and I slathered butter on our slices. We sat on the kitchen floor, my hands still with traces of flour, and had a wonderful moment of just enjoying bread that we made together. Just like his Po-Po, Andrew loves bread. Each time, he would come ask, More bread please with arms outstretched. I would place a warm buttered slice in his small hands – he cradled it so gently, carefully ran to the stairs, never taking his eyes off the prize. He sat on the third step and ate his bread, wiggling his toes between bites. Three times he did this. Yes, this is my son. Perhaps one day when he is older, he will read this recipe and story and remember how his Mommy taught him how to eat homemade bread – with lots of butter and with eyes closed, totally savoring every single bite.

No Knead Bread Recipe

Servings: One 1-pound loaf Prep Time: Cook Time:

No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.

Ingredients:

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

See the kids make German Oven Pancakes

Also try: Dip bread in Olive Oil and Dukkah

Dip in Bagna Cauda

Sop up juices in Killer Cajun Shrimp

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Categories: Breads, My Favorite Recipes, Recipes, Region Specific

Ingredients: bread flour, flour, sugar, yeast

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459 Responses to “No Knead Bread: so easy a 4-yr old can make it!”

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   isi — 9/10/07 @ 12:42 pm

   wow your son is so cute, a cute little kitchen helper of yours!! anyways thanks for sharing this! i would let my son also do this, and i know he will because he’s only 2 years old who wants to do everything what mommy does! so when he sees me mixing those ingredients, i’m sure he will be willingly to do it heheehe

   love your site, i get inspiration from it

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   BerlinKitchen — 9/10/07 @ 12:57 pm

   Jaden,

   your bread looks amazing! If you are interested in bread books look for Richard Bertinet “Dough”

   http://www.amazon.com/Dough-Simple-Contemporary-Richard-Bertinet/dp/1904920209/ref=pd_bbs_sr_1/103-4194327-2683048?ie=UTF8&s=books&qid=1189443195&sr=8-1

   BTW, I was in Kopenhagen last week-end for a winetasting, wonderful city and such friendly, relaxed people.

   All the Best,
   Martin “BerlinKitchen”

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   shammi — 9/10/07 @ 12:57 pm

   Haha… could I borrow him so that he can kiss MY batch of bread dough goodnight? I bet that’s the secret to great bread!

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   veron — 9/10/07 @ 1:04 pm

   Oh Yeah, the famous no-knead bread. I made this last year and it’s the easiest full proof way to make bread. Your son is tooo cute!

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   caitlyn — 9/10/07 @ 1:16 pm

   Your son is so adorable! And already a baker at 4 years of age!

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   Lisa — 9/10/07 @ 1:31 pm

   Wow, a year’s gone by and I still haven’t made the No-Knead Bread. And I used to be a bread-baker, so it’s not like I’m scared of it. Just procrastinating, I guess. I’ll have to make it now.

   And that brought back the sweetest memories of cooking with my son at about that age — he just turned 20. Those were some of my very favorite really close mothering times.

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   Ady — 9/10/07 @ 2:00 pm

   Wonderfull your reporting Jaden, I would like to do this bread a lot of time ago, now I am crazy to do.
   Thanks always
   XOXO

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   Lilie — 9/10/07 @ 2:11 pm

   My girl’s Po Po loves bread too. We will have to try this when its NOT 90+ F outside. Winter will be a nice time. I LOVE homemade bread. We have a bread maker but haven’t been able to find the bread mixes to make in it.

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   lynn — 9/10/07 @ 2:15 pm

   Just beautiful! I love your baker boy pictures (yes, a tat is a great motivator) and I’m in love with your bread. Now I want, no need, to go buy a pot big enough to make it. Or would a round pot do, like a Dutch oven?

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    Kelly Mahoney — 9/10/07 @ 2:22 pm

    I haven’t tried this recipe. I also haven’t made bread since my bread machine went on strike, so I’ll have to give it a try.

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    Mandy — 9/10/07 @ 2:38 pm

    your son is such a heartbreaker! I wish I was the clingwrap that he was kissing.

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    Krizia — 9/10/07 @ 2:43 pm

    Oh Jaden, this is beautiful. Especially the part about your resemblance to risen bread in the mornings I love the new header by the way! It totally screams, “Feenin’ for a Steamin’!”

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    Laavanya — 9/10/07 @ 2:53 pm

    I really enjoyed reading this post and it was so fun to watch your son making the dough – very cute.

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    LunaPierCook — 9/10/07 @ 3:03 pm

    Sooo … where was he in the morning? Still in bed while mommy slaved over finishing up??

    Lessee … No Knead Bread … Knead No … Need No Bread? No … Kneed No … Kneed Knock … Knock-Kneed Bread? Kneed … Elbo … Elbow-Room Bread? Elbow Into the Room with Bread on your Knock-Knees?? Bakes easy … Easy Bake … Easy Bake Bread? Kno Knead Knecessary? Tattoo You Bread? Kisses at Knight & Kisses in the Kmorning Bread? Kmart Bread … kno … ok, keep it simple, smarta … ‘KISS’ Bread!! The picture says it all!

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    triza — 9/10/07 @ 3:33 pm

    Jaden, I am starting now to campaign for you a Food Network Show. This was the best yet. Been lurking and sending your site to all my friends!!! You are the next Paula Deen, I am predicting. I hope that Gordon Elliott is checking out this site. He discovered Paula. That demo of the No Knead Bread with your 4 year old is simply the best. Love it and plan to make it!!!

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    Mrs. L — 9/10/07 @ 4:13 pm

    So if a 4 year old can do this, you’re saying I can? Oh the pressure. I have to actually bake a loaf of bread for once in my life? Deep breath…bookmarking…maybe next month…I can I can I can.

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    Kitt — 9/10/07 @ 4:30 pm

    Cool new feature!

    I love no-knead bread. Yours looks lovely.

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    B — 9/10/07 @ 5:36 pm

    My mother baked our bread until she went back to work when I was 10. nothing compares to the taste. Its nice to think I won’t have to quit my job and be a homemaker in order to give myself the time that homemade bread requires. thanks jaden. this is AWESOME!

    B
    http://handtomouthkitchen.wordpress.com

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    Dan — 9/10/07 @ 5:41 pm

    One of my favorite pastimes is baking bread, but I’ve never tried this knuckle-friendly one (I have arthritis, so kneading is a real pain). I’m pretty sure you can bet I will give it a whirl tomorrow. Of course, I think I first have to get my Le Creuset back from my idiot brother.

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    blondee47 — 9/10/07 @ 6:11 pm

    is it considered blasphemy if I use a bread maker? Not for this one, of course, but just in general?

    My kids (22,25) come for sunday brunch and love the smell when they walk into the kitchen after i have programmed my bread baker….Jaden, they grow up so fast and one day u turn around and they’ve graduated university…

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    bee — 9/10/07 @ 6:35 pm

    i’ve made it. we love it. whole-wheat no-knead bread is next on our list.

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    foodie — 9/10/07 @ 6:42 pm

    Oh man is he adorable. I must go home and make that bread…

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    Kat — 9/10/07 @ 6:56 pm

    I haven’t made this but would like to when I get a bigger oven (one day!)

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    Lydia — 9/10/07 @ 7:39 pm

    What an adorable post — and what an adorable chef! I keep meaning to try this bread — I have the “official” Le Creuset pot and everything — and just haven’t gotten around to it.

    Love the new blog banner.

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    JEP — 9/10/07 @ 7:57 pm

    Okay, I guess I no longer have the excuse of being yeast dough challenged

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    daphne — 9/10/07 @ 9:06 pm

    Oh great! I’m always on a lookout for kids friendly recipes (not that i have any children but neighbour’s kids always come around!) so that’s a good one to have in store!

    What a handsome sous chef you have there with you. Heart warming to see a mum and son sharing some good quality time together.

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    daphne — 9/10/07 @ 9:08 pm

    Oh great, I’m always on a lookout for children friendly recipes (Not that i hv any children yet but the neighbour’s kept coming around + i figure it’s safer to try child friendly recipe as it’s easier! LOL). That is one good recipe to store.

    What a adorable sous chef you have there with you. It’s heart warming to see mother and son duo spending quality time like that!! =)

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    Vicki — 9/10/07 @ 9:25 pm

    I love No Knead Bread! If anyone jumps to my post about it, please forgive me – blog is still in its infancy.

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    Eileen — 9/10/07 @ 9:30 pm

    Your son is the cutest little thing! Adorable!

    I’m never good with baking. But if a 4 year old can do it, why can’t I? I think I am going to give it a try tomorrow.

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    Cate O'Malley — 9/10/07 @ 9:30 pm

    OK, if your son could make this, I should totally be able to swing it, never having baked bread before. Nice new banner, Jaden!

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    Wandering Chopsticks — 9/10/07 @ 10:02 pm

    Oh man, he’s the cutest thing ever. And he’s learned how to pose for the camera just like his mom.

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    eastmeetswestkitchen — 9/10/07 @ 10:05 pm

    What a cute kid! Can’t wait til I can bride my kiddos to help in the kitchen. Beautiful rustic bread!!!

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    River Styx — 9/10/07 @ 10:05 pm

    Your kid is cool, but Johnathon the zombie still pwns.

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    River Styx — 9/10/07 @ 10:06 pm

    Did my reply work, or did you wise up and finally ban me?

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    barbara — 9/10/07 @ 10:24 pm

    That looks so much nicer than my efforts. I need to borrow your son.

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    Ellie — 9/10/07 @ 10:33 pm

    What a wonderful post! I’ve made this bread before too and it was a hit, but for some reason I’ve not made it in aaaages, and reading this has made me want to give it another hit!

    As for your little man…I think its wonderful that you’re not only documenting your cooking, but also your wonderful family It will be a wonderful piece of their past they can cherish later when they grow up!

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    Kevin — 9/10/07 @ 10:55 pm

    The bread looks great. I will have to try this.

38. 38
    

    bee — 9/10/07 @ 11:09 pm

    Jaden, didnt realize that bee had already tagged our post.. sorry for the duplicate. pls remove it.

    ur son is adorable. getting well trained it seems like ! –jai

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    Jennifer Jeffrey — 9/10/07 @ 11:12 pm

    Absolutely precious.

    Your son is just as gorgeous as his mama. I wonder if he’ll grow up and make bread for his sweethearts… wouldn’t he be the hottest ticket in town?!

    xox,

    Jennifer

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    Songbird — 9/11/07 @ 1:41 am

    Jaden, I was so excited to see this post on No Knead Bread. It is my absolute favorite bread recipe. I usually make it 2-3 times per week, and it is foolproof. It reminds me of the bread my mother used to buy on Arthur Avenue (in NY) when I was little. I have experimented with the recipe a bit and have come up with a few nice variations. I have mixed in diced Gaeta olives and sundried tomatoes into the dough and it was wonderful. Also, I have browned some diced pancetta and mixed that in. Very Italian! I think my favorite way to serve it is by using it as a bread bowl filled with a fresh tomato salad. The olive oil and tomato juices saturate the bread and it is delicious. The possibilities are endless!

    I don’t know why, but there is nothing so satisfying as taking a fresh, hot loaf of bread that you baked yourself out of the oven.

    Your little boy is absolutely adorable! He is going to be a real heartbreaker. It is so great to engage our children in activities like this. He will have such wonderful memories to share with his own family someday.

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    Joanna Dyckhoff — 9/11/07 @ 5:01 am

    Nummers!!! Hey send me a flick of your carved wood panel pleeze! You rock!

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    Nathan — 9/11/07 @ 5:21 am

    I’ve been wanting to make this recipe with my 4-year old son too. I’ve got the Le Creuset dutch oven and all and am just worried about how the little bakelite knob on the lid will fare while its pre-heating in a 450 deg F oven. Will it melt? Will wrapping it in foil help?

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    Nathan — 9/11/07 @ 5:56 am

    uh oh. I just read the part of your post about the Le Creuset rep telling you that its ok. I’m sorry I jumped the gun. Great story! My son loves to eat the crisp crust from the bread and I’ve been wanting to do this with him so badly ever since I read the NY times article last year. Has anybody told you how fantastic you look?

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    Nathan — 9/11/07 @ 6:11 am

    uh oh. Read the post through and got to the part where you mentioned the Le Creuset rep, and how yours is still ok even after 30 loaves of NKB. Been raring to bake this with my son ever since I read it in NY times last year. I’m sorry I jumped the gun. Great blog!

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    The Cooking Ninja — 9/11/07 @ 6:29 am

    No knead bread! This I got to try it out immediately. Looks so cool! Well little ninja is a bit too young to do it right now. Have to wait for another 3 years.

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    Gertrude — 9/11/07 @ 7:22 am

    Jaden, your son is so handsome and cute. What a wonderful looking loaf of bread. I am going to try making it this week.

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    Cynthia — 9/11/07 @ 8:11 am

    Isn’t this bread amazing? I made it and blogged about it 2 weeks ago. Definitely a keeper.

    You know how much I love your sons. Bribing my little man with fake tattoos

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    Lisa — 9/11/07 @ 9:26 am

    Could your son BE any cuter?? Holy cow, I wanna pinch those cheeks! Course I won’t, because when I was little if I could have bit the hands off my aunts and uncles that use to do that to me, I would have.

    But anyhoo, he’s definitely a charmer

    I’ve wanted to make this bread from day one but have no vessel to bake it in. Isn’t that horrible? Gawd.

    One day the Le Creuset fairy will come knocking and then I’ll make it – probably one of the first things I will make in it.

    Lovely post – as always!

    xoxo

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    Lisa (Homesick Texan) — 9/11/07 @ 9:34 am

    OK, I’m sold: if a 4 year old can do this, I reckon I can too. But I must admit I like the workout a good knead gives your arms.

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    MyKitchenInHalfCups — 9/11/07 @ 9:59 am

    Oh, yes I’ve made this bread! (posted about it on 12 November 06) And actually it really does sing! It’s called musique du pain.
    Your 4y/o is a super baker in the making!

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    Happy Cook — 9/11/07 @ 10:31 am

    your son looks cute.
    I have a le criset pan and i have never thought of making bread in it.
    It is a good idea.

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    nicole — 9/11/07 @ 11:11 am

    Hi, I just wanted to say I stumbled on your blog and have been lurking for awhile but this absolutely adorable post of your son (and great bread) made me feel like de-lurking. I love your blog, it makes my mouth water without fail whenever I read your posts!

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    Argus Lou — 9/11/07 @ 12:50 pm

    Mrs Steamy, unfortunately I don’t have the patience to wait 12 hours and then 2 hours. I’d rather do 5 minutes of kneading and proofing twice (with the adding of seeds and nuts and shaping the loaf in between).

    I’ve enjoyed making many loaves of bread — each one is unique and savoured like the way you savour bread with your dear cute son (whose hair is so neatly combed for this series of pictures!). Ah, yes, butter on warm slices of bread!

    Have you tried any of Mrs Rose Beranbaum’s ‘Bread Bible’ recipes? I tried one once and it was excellent. Most days though, I do a Jamie Oliver loaf, which is simpler and quicker.

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    Matt — 9/11/07 @ 12:59 pm

    Awesome! I have a question!

    Say I wanted to make this SOUR DOUGH bread… How would one do that?

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    Garrett — 9/11/07 @ 2:54 pm

    See, I like kneading bread… I make a wonderful olive cilantro bread come the winter that I love love love. Plus how can you not like beating the crud out of a ball of dough?

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    brilynn — 9/11/07 @ 4:00 pm

    This is the only bread my dad ever wants me to make now. When are you making the bread? Have you made the bread yet? Why don’t you make that bread? It never ends!

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    Melinda — 9/11/07 @ 4:39 pm

    Oh Steamy, I just love it when you use your boys in the blog. He is terrific and his tattoo is really scaring me.
    No Knead bread is a old stand by in our house now.

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    Chubbypanda — 9/11/07 @ 7:19 pm

    Awww… That’s such a great story. I love that he kissed the bread goodnight after wrapping it up.

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    birdseyechili — 9/11/07 @ 9:51 pm

    So adorable

    Thanks for reminding me about this recipe – I’ll have to remake it. For some reason, I forgot about it.

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    Rasa Malaysia — 9/12/07 @ 12:37 am

    Steamy, I like it that you are sharing more pictures…does wordpress support Lightbox (like the one I use for my pictures)?

    Tell you a secret, I have never tried making bread at home.

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    Tommy Williams — 9/12/07 @ 1:08 am

    I remember hearing about the No Knead Bread but, even though it was from Mark Bittman, I dismissed it as something that wouldn’t work out.

    After seeing your post, we decided to try it out and mixed up the dough last night then baked it this afternoon and ended up eating the whole loaf with Kerrygold butter. Man oh man that was good.

    We have access to some wonderful artisan bakeries around the Seattle area but this no knead bread was just fantastic.

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    archana, mama of twins — 9/12/07 @ 3:01 am

    Hey J,
    I have been busy but wow, look at all the action on your site.

    The bread and boy are the best. I loved your steak osmosis and the revolt as well. Salt Salt no Salt Salty!! Gotta love it.

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    johanna — 9/12/07 @ 3:14 am

    i haven’t, no. but after seeing your perfect crumb here, i will immediately. i will work with fresh yeast though as i’ve got some left over and because that’s the kind of gal i am. mmmhh. can’t wait for it to come out of the oven!

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    Big Boys Oven — 9/12/07 @ 5:01 am

    I think I should start baking breads now…hmmmm

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    Elaine — 9/12/07 @ 10:28 am

    What a coincidence! I am making Ciabatta and my sponge is the fridge since last night. Now I kinda wish I saw this recipe first, it looks really easy.

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    wmw — 9/12/07 @ 10:36 am

    Gosh, didn’t know it was that easy! But your little story on the side warms my heart more )

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    Jaded — 9/12/07 @ 11:17 am

    I think your son is totally cute helping you make bread. Absolutely adorable Makes me want to have a baby now. Yeah….. haha

    Maybe I should give this no-knead recipe a try next weekend. I’ve heard so much about it.

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    Jim — 9/12/07 @ 11:58 am

    Is it possible to use wheat flour? I prefer wheat to white, but in this case even if it’s not I desperately want to try this bread!

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    SteamyKitchen — 9/12/07 @ 12:09 pm

    Jim- Yes you can use wheat flour. I prefer 1/2 cup wheat and 2 1/2 cups white….I haven’t tried ratios greater than that.

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    Farmgirl Susan — 9/12/07 @ 12:27 pm

    What a fun post. I love that you’re baking bread with your son! And your NKB has one of the prettiest crusts I’ve ever seen. I just ate, but all I can think about is bread!

    Your new link feature is neat. I added a link to my Italiano version of NKB–it makes a fantastic grilled cheese sandwich!

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    Life Lessons of a Military Wife — 9/12/07 @ 2:18 pm

    Thanks for reminding me I had this recipe! The first time I tried it, I think I used too much flour after dumping the dough out of the bowl. Thanks for the tip on using “wet hands”. I’m going to go try it again now with that modification:-)) I just love your blog and sense of humor…and your pics make me speechless…and very hungry! Please keep up the good work!

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    Carolyn T — 9/12/07 @ 2:51 pm

    I have made this bread several times and just think it’s great. Easy, easy. I hadn’t blogged about it because there were so many people who did already. I wrote up a posting on my blog today about it, and added my blog to your link list. My story isn’t anywhere near as cute as yours, though.
    http://tastingspoons.blogspot.com/2007/09/no-knead-bread.html
    I read your blog every time you post and enjoy it very much. Loved the pictures of your son making the bread. Clever idea!

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    Jeni — 9/12/07 @ 2:56 pm

    Forget the bread. I want to eat your son. He’s too cute!

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    SteamyKitchen — 9/12/07 @ 3:18 pm

    Jeni- he’ll taste like chocolate, gummi bears and apple juice!

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    Monica — 9/12/07 @ 5:39 pm

    This looks quite simple to what’s called Outrageously Easy BIG Bread in the vegan baking world: http://vegweb.com/index.php?topic=5716.0, but we don’t need the Le Creuset – just a BIG baking sheet. Just a thought for re-naming it…

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    Dan — 9/12/07 @ 8:35 pm

    Why do people always want to eat other people’s cute children? Am I missing something here?

    Anyway, Jaden? I made this foolproof bread, and you have no idea how awesome it was to have my house smell of fresh-baked bread again (I actually kept stepping outside and back in again just to get that blast of yummy smells). That’s something I’ve not been able to enjoy in years since arthritis has made kneading impossible for me, and bread was out of the question.

    The only problem is that I think I’m going to have more bread in my house than any normal human really needs.

    So, thanks for passing this recipe along and making my world a much nicer (and nicer smelling) place.

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    Karina — 9/13/07 @ 1:19 am

    That is one sexy loaf of bread. And one cute son. I’m wondering if this would translate to gluten-free. It might. Wonderful post!

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    Food Blogs — 9/13/07 @ 8:36 am

    Remember the No-Knead Bread…

    Filed under: Grains , Recipes , Baking , Newspapers , On the Blogs , Real Kitchens Like most of the foodie…

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    joey — 9/13/07 @ 8:50 am

    Oh Jaden! What a fabulous post! I have never made no-knead bread (although I do enjoy making bread) but of course I have seen it all around the blog-world. It always look so tempting…but not as tempting as when you have an adorable 4-year old demostrating how to make it!!! Gadzooks! I am totally hook, line, and sinkered by the talented whale-tatooed bread-baker! I must try this! I have no cast iron/enamel pots though (waaaaaah! sob!), you mentioned stainless steel (a good one) would do? I’m excited

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    Bea at La Tartine Gourmande — 9/13/07 @ 9:37 am

    What a cute little photo essay. He surely will follow his mum’s footsteps!

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    Li — 9/13/07 @ 12:46 pm

    Hi Jaden,
    Love your no knead bread, always have phobia in baking bread, cakes etc.. but will definitely try this bread. Do I need to let the dough sleep for 12-20 hours as I stay in Malaysia where the weather is always hot? Thanks.

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    Lemmonex — 9/13/07 @ 1:38 pm

    I had a hard time finding the instant yeast, but just used regular yeast in an tweaked proportion. (Thanks to Smitten Kitchen for the calculation!) It was not as…robust…as yours but tasted great.

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    Free Grocery Gift Cards! » Blog Archive » Remember the No-Knead Bread — 9/13/07 @ 1:59 pm

    [...] to Jaden (and her Steamy Kitchen) I am once again reminded about the No-Knead Bread. She posted a little photo essay of her son making the dough all by himself and it is totally sweet and endearing. And the bread [...]

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    Mn48225 — 9/13/07 @ 2:07 pm

    Would I be able to bake this bread without the dutch oven?

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    Peter — 9/13/07 @ 2:28 pm

    A few hints to make it even easier: turn the wet dough onto a Silpat (silicon baker’s) mat, so you don’t have to clean a mess off the counter. Also, cut a piece of parchment paper to fit the bottom of the cooking container, and put it in just before you add the bread; this prevents the bread from sticking to the bottom of the pot. (Don’t forget to remove the paper afterwards — you can reuse it.)

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    Remember the No-Knead Bread | Health Foods Blog — 9/13/07 @ 3:48 pm

    [...] to Jaden (and her Steamy Kitchen) I am once again reminded about the No-Knead Bread. She posted a little photo essay of her son making the dough all by himself and it is totally sweet and endearing. And the bread [...]

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    Diane — 9/13/07 @ 6:03 pm

    I have been making this bread since I saw the Mark Bittman article in the NY Times. It is the first bread I have ever made and it is the best bread I have ever eaten! I make it every day for my sons, who bake it for themselves when they are away at university. I even love it when the crust has gone soft and chewy (not that it stays around that long usually!)

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    Susan from Food Blogga — 9/13/07 @ 6:05 pm

    OK, I confess, I’ve never made NKB. I just love kneading dough. Seriously. But maybe if I had Andrew as my companion, I’d change my mind. Precious. Simply precious.

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    C. Webb — 9/13/07 @ 6:58 pm

    I’ve been making the wonderful No-Knead since the Bittman column first came out. It’s soooo good and soooo easy, but still, it would be great to have a cute little tatooed guy to help I have a cast iron bread pot with lid made by Cadac (which seems to be a European company, not sure). I’ll add a link to a web site that sells them although I know nothing about the manufacturer or the seller. Mine was a gift from a friend overseas. It is PERFECT for the job, and for other breads as well.
    http://www.mousemall.co.za/product.php?productid=19527&cat=0&page=1

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    cindy — 9/13/07 @ 7:27 pm

    the bread looks awesome…i adore bread! your little baker is totally adorable also! i must warn you, i used tattoo bribery as well, now my son has about a dozen real ones! um, my daughter has a few too. ;]

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    SteamyKitchen — 9/13/07 @ 8:02 pm

    Li – Hey there. My home is always at 78F – and I let it sit overnight. If you home is super warm, like 80F or hotter, then put the dough in the refrigerator overnight (8 hours ish) and then take it out on the counter for the rest of the time.

    mn48225- absolutely! just use a pot 5qt or larger with lid that can go in the oven

    C. Webb- that is a cool product. I love the shape of it – I’m sure it would make the bread bake up tall. I’ll have to find one in the U.S.

    Cindy- OH CRAP!!!!

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    Amy — 9/14/07 @ 12:23 am

    Aww he kissed the bread goodnight! How cute! That killer whale tattoo is pretty sweet.

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    ilingc — 9/14/07 @ 6:47 am

    Hah! I was planning my first attempt at making a bread this weekend. All that kneading would do me well in the stress relief department (knead knead die die knead …) but now you’ve suggested a way out of all that kneading..(the lazy side of me finds that very appealing!) now I’m not so sure if I should’ve come visit you today after all… LOL

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    Shlomz — 9/14/07 @ 9:28 am

    Very nice post!
    I bake my NKB in a Romertopf Potato Roaster (a clay pot designed for, uh, roasting potatoes), with perfect results every time (it also improves other breads).

    After trying the NKB for numerous times, I’ve compiled this list of tips:
    1) 1 1/2 cups of water are (IMO) too much – I usually use no more than a single cup. The dough is far more workable that way, and has a stronger flavor.

    2) You can substitute up to a 1/4 of the flour with whole-wheat or rye flour.

    3) I’ve replaced the water with beer or malt. Beer gives the bread a distinct “yeasty” taste (though not bitter, unless it’s a stout). Malt beverage (“non-alcoholic beer”) makes the loaf darker and sweeter.

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    Have the kids make no-knead bread « Later On — 9/14/07 @ 1:38 pm

    [...] in Recipes/Cooking, Daily life, Food at 10:38 am by LeisureGuy This is a good idea for a weekend day when it’s too rainy/wet/cold/dark outside to [...]

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    cleek » No Knead Bread — 9/14/07 @ 3:58 pm

    [...] No Knead Bread Filed under: Uncategorized — cleek @ 3:58 pm [...]

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    Michael Caccamise — 9/14/07 @ 7:15 pm

    I make bread every couple of days…..that being said, this may go down as my new favorite. Easy to make, and holy cow is it GOOD!

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    Mila — 9/15/07 @ 3:21 am

    I made the bread last December (wrote about it and the problems of making the bread in a tropical – humid – country). Haven’t done it since due to the extremely hot summer, but as I head into the cooler months, will be baking again. Lovely pictures of your bread!

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    No Knead Bread « Hey You Guys! — 9/15/07 @ 2:28 pm

    [...] 24252627282930 No Knead Bread Saturday September 15th 2007, 1:28 pm Filed under: Uncategorized From http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#more-168 [...]

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     Roasted Cauliflower with Dukkah | Jaden's Steamy Kitchen — 9/15/07 @ 3:28 pm

     [...] the way, this is a Baby No Knead Wheat Bread with 1/2c whole wheat + 2 1/2c bread flour. After its little nap, I divided the dough in half. One [...]

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     Jaime — 9/15/07 @ 4:34 pm

     Wow! I saw this post on friday and was thinking about making this bread all day at work! So I baked it today and I was amazed!! Thank you for sharing and the wonderful pictures. No just have to decide what we are going to have along side of it for dinner!

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     DS — 9/15/07 @ 6:28 pm

     Loved this bread…so easy…so tasty. Thanks so much for oh too simple bread recipe. Used sea salt instead and used maybe a little more iodized salt but less than kosher. Love your website, come so often I think I’m OCD about visiting.

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     Nathan — 9/15/07 @ 10:13 pm

     Hi Jaden. After almost a year of procrastinating, I finally made the recipe. In a display of my dazzling mathematical prowess, I put in 1 7/8 cups instead of 1 5/8 cups of water (I had the original Mark Bittman recipe handy; should have printed out the one you tweaked). I let the dough rise for almost 22 hours, shaped (ok, more like patted, really, since it was too wet to shape), then let rest for almost 3 hours while we went for late-night groceries. Slipped it into my pre-heated pot and let it bake 30 minutes covered and another 15 minutes uncovered. The bread came out a little gummy but had a terrific crust and aroma. Still, not bad for a measurement-challenged baker =) We ate the last of it for breakfast today and I will try it again this week with less water. When I made this, the skies were overcast and the weather was hot and humid. Mila, I live in the Philippines where it�s hot and humid most of the time; I would love to read about your experience. What would you have done differently?

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     Nags — 9/16/07 @ 2:35 am

     Hello Jaden,

     So sweet of you to invite me to try this. Actually, I have seen this recipe in so many blogs that I am dying to make it. I have two problems that prevent me.

     I don’t have an oven! Yeah yeah, I know you have totally judged me by now but let me make an effort at a defense. I stay in a bachelors apt in a city called Hyderabad in India, where kitchens don’t come with in-built ovens and stoves and (hahaha) dishwashers. So all I have is a toaster, which can be doubled up as an oven to bake cookies but that’s about it. It does not generate enough heat to bake bread I am working on this, I promise. And I will bake bread atleast once in my life, as you say

     What? You still want me to give the second reason why I can’t do this? Err..

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     SteamyKitchen — 9/16/07 @ 2:48 am

     DS- as long as you’re not a stalker!

     Nathan- I actually use 1.5 cups…knowing that I wet my hands while handling dough will add a bit more water. I live in FL where its pretty humid (but I do have the air conditioner on inside which makes a different). Next time, try 1.5 cups of water and go from there. Also, do you have a thermometer? Take the temp of the bread, which should be 210F. Good luck!

     Nags- lol! Well, then I suggest making friends with people who have ovens!

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     Nathan — 9/16/07 @ 3:01 am

     Will certainly do, my gorgeous yeasty muse =) I will also use my 5-qt oval Le Creuset instead of the round 10-qt monster I used the first time around. My first loaf didn’t rise high enough and I was looking forward to a taller loaf. I’ve got a silly Williams-Sonoma thermometer with 2 probes and (very annoying) pre-set temperatures for roasting meat. Still, I guess it will do with a little fiddling. You know what they say about beggars and being choosy… =)

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     Topslakr.com » Blog Archive » Cooking: No Knead Bread — 9/16/07 @ 4:58 pm

     [...] of a baking frenzy as of late. While I was surfing the web yesterday I came across a blog post for No Knead Bread and I was intrigued. Tasty bread… little effort? Sounded like just the thing for me this [...]

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     Topslakr — 9/16/07 @ 5:01 pm

     Amazing. Such a wonderful bread that required so little effort! This is an instant classic. I’m glad I finally heard about it.

     Topslakr

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     Lisa | Spicy Icecream — 9/17/07 @ 2:17 am

     I just had my first bread baking experience and now I’m addicted! And not just to this delicious bread either

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     Alicia — 9/17/07 @ 11:31 am

     OMG that’s my couch! LOL! Now if only that was my dutch oven…

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     The Room — 9/17/07 @ 7:41 pm

     links for 2007-09-17…

     No Knead Bread, Revisited | Jaden’s Steamy Kitchen (tags: baking bread cooking food recipe recipes) Corn Chowder by Jasper……

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     The nyimes.com No Knead Bread: so simple, even a four year old can make! So you can too « Smart People I Know — 9/17/07 @ 10:24 pm

     [...] No Knead Bread, Revisited [...]

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     links for 2007-09-18 « linksnstuff — 9/18/07 @ 9:16 pm

     [...] No Knead Bread, Revisited (tags: baking bread recipe) [...]

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     Li — 9/20/07 @ 12:58 am

     Hi Jaden,
     I’ve tried making the KNB, however the mixture that slept for 20 hour, it’s watery that I can’t even hold it as a dough at all.
     I used the exactly amount of every ingredient, does it got to do with the flour?

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     Suzi — 9/20/07 @ 8:50 am

     My mouth is watering! I’m tempted to get a loaf of No Knead Bread sleeping, and then mix up a loaf of regular ol’ bread to tide me over. Looks delicious!

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     Nicholas David — 9/20/07 @ 9:47 pm

     Looks easy and tasty! Definitely going to try this.

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     Bill Conklin — 9/22/07 @ 11:24 am

     I whipped this up yesterday…super easy..easiest bread ever~! I got up early, did the finals and baked it so it was warm for breakfast. Fantastic! This must be the easiest bread in history. My wife and I LOVE a crusty “holey” bread. Very rustic and sooo good. Thanks for sharing this one.

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     lunar — 9/22/07 @ 11:29 am

     hey fyi everyone i always use the ceramic bit from my crock pot. works like a charm!

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     Update: Success with the No-Knead Bread! « housespouse — 9/22/07 @ 1:35 pm

     [...] didn’t rise as much as I thought it would, but I also didn’t let it rise in a bowl like Jaden’s Steamy Kitchen suggests. I did do that last time, so I figured I’d try things as basic as possible this [...]

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     Patti Anastasia — 9/23/07 @ 6:14 pm

     Thanks for reminding me about this bread. I wanted to try it last year when the recipe first appeared, but my oven was too flaky. New oven + new Mario Batali dutch oven + your inspiration = DELICIOUS!

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     Hande — 9/24/07 @ 8:10 am

     Seems like bread always has a story. Love yours, too.

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     bri — 9/24/07 @ 3:44 pm

     Thanks so much for the witty humor, fun story, cute kid pics, oh and the recipe too. I so have to make this as soon as I have a pot with a lid that will work. Thanks for the inspiration.

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     babe_kl — 9/25/07 @ 1:36 am

     thanks for sharing such a great recipe and i do hope i could do this wid my kid

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     Rita — 9/25/07 @ 4:13 pm

     I loved your story. Very heartwarming and funny!

     I have made no-knead bread 4 times now, and I’m in love.
     After it’s no longer oven-fresh, it makes the best toast on the planet.

     Having read a recipe from King Arthur’s Baker’s catalog , I incorporated some of their instructions as well as my own to make the recipe even easier (if you can believe that).

     I skip towels altogether, and do everything on a lightly floured board.
     I do all the manipulating with a silicone spatula or bench scraper (no hands).
     When it’s time to do the second rise, I put a lightly oiled bowl over the cutting board (after brushing off surrounding excess flour) and just turn the whole thing upside down and let the dough fall into the bowl. When it’s time to bake, I sprinkle corn meal on top of the loaf, and a little into the bottom of the pot, and just dump the bowl into the pot. It always comes out a little crooked (some corn meal on one side of the top, some oil on the other side) but the results after baking are great. I can’t tell what was ever on the surface.

     This is becoming a weekend tradition for me and my family.

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     What I’ll Be Eating Soon… : largelyignored.com — 9/26/07 @ 5:42 pm

     [...] No Knead Bread – I’ve done a lot of baking with recipes out of Mark Bittman’s “How to Cook Everything” and it’s lightyears ahead of anything storebought. This recipe, brought to the world by the very same Mark Bittman (originating at the Sullivan Street Bakery) is so easy I may try it tonight. [...]

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     Danette — 9/27/07 @ 12:49 pm

     Mmmmm.. That bread looks very good… and with a little bit of improvisation on the recipe.. I’m thinking I could even make it here at college. mmmmmmm… I shall have to try it, once this poor college student amasses enough money for such things as a bag of bread flour and a packet of yeast….

     Is this sort of like a really mild version of sourdough bread- rising for 22 hours or so reminds me of making sourdough…. (which I have attempted several times at home…. but it never came out quite right… either good flavor but too dense…or fluffy and no sourdough flavor at all…. do you have some blog post about adventures with THAT?)

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     largely ignored » What I Ate This Weekend — 9/30/07 @ 8:13 pm

     [...] was not the main course, which was a Beef Stew we made at Dream Dinners. The highlight was the No Knead Bread. I had whipped up a batch of the dough the night before (in under three minutes, even) and we went [...]

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     the Dark Skies of my Mind — 10/1/07 @ 1:20 am

     [...] for the kids and after dinner we’ll begin the process of making bread from scratch thanks to Jaden’s Steamy Kitchen. I’ve never made bread before without Jessica’s help so this’ll be an experience [...]

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     Chris Nyles — 10/2/07 @ 5:19 am

     Hi Jaden,
     I love your site. I am lucky to have discovered it tonight. I like your recipes and I will try cook some of them one day.

     You must be on Food Network. Your young and beautiful, have a great personality, and I am pretty sure you will make it big. Pursue your dreams and good luck to you and your family.

     Chris

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     the Dark Skies of my Mind — 10/2/07 @ 4:27 pm

     [...] have begun the bread after a fifteen minute delay (I left the yeast at the grocery store yesterday and started making [...]

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     David Cochran — 10/3/07 @ 7:07 am

     Wonderful Blog! I know you were worried about your Plastic knob on your Le Creuset pot. If you cover the knob with tin foil it will deflict the heat from the knob. It should last forever! The knob should be made of cast metal. But, whatever… Check out my blog… Regards, David

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     Stacie K — 10/3/07 @ 12:45 pm

     I love love LOVE this recipe! Hope you try it and enjoy.

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     niftypete — 10/6/07 @ 10:13 am

     lynn asked if a dutch oven would be alright. It occurs to me that this is a dutch oven recipe, except that you bake it further after uncovering. Aren’t dutch ovens designed to bake on a stove top?

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     the Dark Skies of my Mind — 10/6/07 @ 2:18 pm

     [...] on the crust but it was exactly as described on Jaden’s website. Try it, you can find it here. Jessica mentioned that she’d like to put a little sugar in it next time to see if [...]

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     Lisa — 10/7/07 @ 4:03 pm

     Love that no-knead bread. I enjoy making variations like walnut and garlic. I always use 50% whole-wheat flour. Anything goes with this simple recipe.

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     This Morning’s On-Air Results! | Jaden's Steamy Kitchen — 10/9/07 @ 11:19 pm

     [...] be travellng with little  Andrew and if you bribe him with enough Skittles and gummy worms, he might just teach y’all how to [...]

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     Rae — 10/10/07 @ 6:55 am

     Hmm, the idea is good, but wouldn’t it be easier to spend 15 minutes kneading then leave for an hour or so and do it again? Most people waste 15 mins on a coffee break!

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     Aathira Nair — 10/13/07 @ 9:32 am

     Sounds like such a cool thing to do with your kids !

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     Ralph — 10/14/07 @ 10:21 pm

     Thanks for a great article, Jaden! Your son has the face of an angel, like my granddaughter.

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     Anne’s World » Blog Archive » Baking Fiend — 10/16/07 @ 11:21 pm

     [...] afternoon, I made bread.� Yes, real bread.� I’ve been waiting to try out the “no knead” recipe over at steamy kitchen ever since I was pointed towards it a couple weeks [...]

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     Cris — 10/18/07 @ 8:59 pm

     Your son is just so adorable, my boys also like to help me out in the kitchen. I love your serving suggestions.

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     Rex — 10/19/07 @ 5:10 pm

     I just made my first loaf of this bread and the whole family loved it. I was disappointed at first because in the AM the dough had risen very little but, it was quite cool in my kitchen so, I placed the dough by the wood stove all day and by the afternoon it did rise and get bubbles. I then made a ball and placed it a towel to let it rise but, by then it was late and I was too tired to bake it that night so I let it sit again all night. I thought it may rise too much but, it looked fine when I got up. I baked it in a covered Pyrex dish and it came out perfect. In all it was about a 36 hour affair to bake it! Then it only took about 10 minutes for us to eat it! This bread really is fool proof!

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     Rex — 10/19/07 @ 5:25 pm

     Another thing I wanted to mention. About 10 years ago I saw a Swiss woman I know make a no-knead bread and it stuck in my mind all these years until I finally looked on the internet the other day and found this recipe. Is it possible that this method has been around in Europe for a long time? I think she did it with whole wheat flour. In fact she even ground her own flour! But, that’s a whole other story. I’d like to know if anyone has tried this with whole wheat flour? I plan to do so and will let you know how it goes.

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     dailyoptic — 10/22/07 @ 9:09 am

     After reading all these rave reviews, I was eager to make this bread. I started yesterday afternoon and pulled my first loaf out of the oven this afternoon… followed the recipe to the letter.

     The crust was excellent but the inside of the bread was exceptionally moist, and as the day progessed it became what I can only describe as rubbery. Has anyone else had this experience?

     I didn’t find the bread particularly flavorful, but it wasn’t bad. I just expected a lot more from a bread that has been so touted all across the web. There was nothing not to like about it, but not too much to rave about, except for the ease of making it. I’m sorry to be so unimpressed–perhaps something went awry with my first effort. I find it to be almost too moist… to the point of being more like an untoasted english muffin–sort of limp and rubbery and without much flavour.

     Have I done something wrong? If others have made this bread and not had these impressions, I’d love to know that I simply did something wrong.

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     dailyoptic — 10/22/07 @ 9:27 am

     Hello again. I guess I should describe how I made it.

     I used the ingredients as specified in the amended recipe, meaning I adjusted the water to 1.5 cups. I’m in Australia, so I used the Australian self-rising flour and “instant” yeast, but I imagine (as a former American) they’re about the same.

     It’s spring here and the weather’s warm, easily over 70 degrees, but that shouldn’t be an issue. It rained all day so the humidity was a bit high.

     I used an LC pot–oval, 4-quart–and heated it for 30 mins at 500F in the oven before I put the bread in. Everything else as specified in the recipe. The only thing I noticed that didn’t seem right was that the dough didn’t double in volume during the second rising (after the folding). It seemed at pretty much the same volume it was at when I took it out of the bowl after the first 18 hours.

     So that’s about it. What I have is a decent-looking loaf of bread that leaves a bit to be desired taste-wise. Supermarket bread tastes better than this. What a disappointment!

     Any advice?

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     noush — 10/23/07 @ 11:31 am

     Jaden,

     I have made this bread several times now with great success thanks to your great instructions. I however, have this intense urge to put more into it (ie, OLIVES). I am afraid the saltiness of the olives will affect the rising of the dough if i put them in from the start. Do you have any suggestions as to when i can add additional ingredients without messing with the integrity of the dough?

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     SteamyKitchen — 10/23/07 @ 6:39 pm

     Noush- Olives! great idea. Stir the olives in the dough after its long overnight nap, right before you shape it into a ball.

     Daily Optic- sorry for long delay in answering your comment – I’m in Shanghai at the moment and finally got Internet access after 4 days on the Yangtze River! There could be a number of things that went wrong with your bread…but I suspect that you had 2 problems – the yeast and the type of flour. If your bread did not rise during its second nap, you may not have good yeast. Yeast expires (those little buggers don’t live that long) Chk the expiration date on your package. The other problem is your flour. Usually, self rising flour is used for making biscuits. It has a lower protein content salt and baking powder mixed into it already. You might want to try the no knead bread with bread flour (high protein content = high gluten = good bread structure) next time!

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     Baking the Perfect Loaf of French Bread | Jaden's Steamy Kitchen — 10/31/07 @ 11:05 am

     [...] Andrew bakes No Knead Bread [...]

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     ellen — 11/6/07 @ 3:30 pm

     I have baked a loaf a day since the original NYT article came out. Became a proselytizer as I gifted all my friends and relatives with loaves and the recipe with encouragement to look at the video on the NYT website. YouTube has picked up the video-hopefully it stays for years and isn’t yanked because of copyright infringement.
     So basic and rewarding. My family can’t wait to cut into the loaf while it cools. We’ll never go back to store or even bakery bread again.

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     Flunked my bread attempt « — 11/8/07 @ 8:45 am

     [...] a kid can do it and I can’t! http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/#more-168�I think I’d try again, and let Ath do what the kid did in the pics, she’d probably [...]

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     Red-Icculus.com » Blog Archive » The Amazing No-Knead Bread — 11/8/07 @ 11:36 am

     [...] For another great recipe, check out Jaden’s No-Knead Bread. [...]

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     Red Icculus — 11/8/07 @ 11:59 am

     This page is now #7 in google while searching for “No Knead Bread” Great job!

     Cooking and gardening http://red-icculus.com

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     daphne — 11/8/07 @ 8:02 pm

     Hi Jaden! Just thought i should drop u a note to say I made this and posted it on my blog. I hope you don’t mind pasting the recipe over.. if not, let me know! The bread was delicious!

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     Tony — 11/8/07 @ 11:18 pm

     I’ve made this several times in the past month, my favorite application — add 1-2 tbsps gluten flour for each cup of flour, use it for pizza dough.

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     And the countdown begins… « Urban Hennery — 11/21/07 @ 1:42 am

     [...] potatoes, gravy and brocoli souffle. I’m spending my morning tomorrow and�Thursday making no-knead bread, apple & cherry pies, cranberries and salad. Plus I’m making my mom’s famous Danish [...]

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     cleek » Thanks! — 11/22/07 @ 2:01 pm

     [...] is done. Bread is done. Wine is open. Stuffing is cooking. Turkey is waiting, Filed under: Uncategorized — [...]

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     Lisa — 11/24/07 @ 2:17 pm

     As a vegetarian who mostly eats organic, healthy foods, Thanksgiving is not a favorite holiday. Statistically the average person consumes 4500 calories on Thanksgiving! Traditional stuffing is full of calories. My solution was to make “stuffing bread” – no-knead bread made with vegetable broth and after about 19 hours I gently folded in 2 cups worth of minced, onion, celery, carrot, fresh sage, thyme, rosemary, parsley, coarse black pepper and salt. Delicious and I highly recommend you give it a try.

     The no-knead bread recipe is a lot of fun to experiment with. I always use half whole-wheat flour and have added ingredients such as:

     Walnuts
     Corn meal
     Whole raw garlic cloves
     Caramelized onions with gruyere
     Cheddar cheese cubes

     All of which turned out very well.

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     Leggy vs the Traveler « Urban Hennery — 11/25/07 @ 3:22 am

     [...] Recipe at The Steamy Kitchen [...]

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     The Cook’s Kitchen - » Roasted Cauliflower with Dukkah — 11/26/07 @ 6:47 pm

     [...] the way, this is a Baby No Knead Wheat Bread with 1/2 c whole wheat + 2 1/2 c bread flour. After its little nap, I divided the dough in half. [...]

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     Morgana McCade — 11/29/07 @ 2:25 pm

     Loved seeing your little one make bread. It’s a great recipe. I’ve been making 4-6 loaves each week since I discovered the recipe in April, 2007. Gained a little weight, too.

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     jk — 11/30/07 @ 12:53 pm

     I have been baking for 20 years, I made a few loaves of this bread, and my family thinks it turns out underdeveloped and gummy tasting.
     I went back to adding the flour slowly to the water and besting the dough for 2 minutes when 1/2 the flour is in, then I got a better dough. so it you get gummy bread, give that a try.

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     Urban Hennery » Blog Archive » Turkey Dinner: Leggy vs the Traveler — 12/8/07 @ 4:23 am

     [...] Recipe at The Steamy Kitchen [...]

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     Daily Optic — 12/10/07 @ 12:08 am

     Thanks for your advice! I just wanted to follow up and say that I’ve now made two more loaves since my first disappointing results and have a couple of “lessons learned” to share:

     1. Oven temperature is very important. My original loaf was baked at 225 C. Better results are obtained at 260 C.

     2. I’m using bakers flour rather than self-rising flour (I’m in Australia).

     I’ll now start experimenting with whole wheat flour, sourdough starter, and steel cut oats.

     Thanks again!

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     marilyn baseman` — 12/10/07 @ 8:27 pm

     I am the only one who has ended up with unusable dish towels after using it for dumping the moist dough for the no-knead bread?

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     Cath — 12/28/07 @ 12:01 am

     I love this recipe! I’ve made it several times

     A couple of comments on other posts:
     Do NOT use self-raising flour. You need strong bread flour.

     The texture is chewy, not gluey or rubbery. It’s not a soft crumb, it’s more like a strong Italian loaf.

     Try flouring your teatowels more heavily, or using a silicone mat.

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     tankboy — 1/5/08 @ 4:53 pm

     this is one tasty recipe. My son and I make it all the time. We have done several riffs and all were great. I am convinced that the kiss goodnight is important. It is my sons second favorite part ( eating the finished product is first of course). Thank you for sharing this.

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     chunky — 1/11/08 @ 10:04 am

     hi steamy- i just saw this on a martha stewart show and i remembered reading it in your blog- the way you showed the directions is so much easier. i will defintely get back to you with the results. i, like nathan, live in the Philippines, so i may have to wait for the ideal weather to try this. thanks and good luck to me as well.

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     Andrea — 1/12/08 @ 11:54 pm

     Thanks for posting your modifications to the recipe (especially for the hint about the parchment!). I just tried it out and even with yeast that’s long past its expiry date and just plain all-purpose flour, the bread turned out great. It didn’t seem to rise much so I was a bit worried, but I guess I just wasn’t good at remembering the “before” state for comparison.

     It’s so great that baking bread is this easy — the one German thing I miss daily here in New Zealand is the bread…

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     Dana — 1/21/08 @ 12:18 pm

     I love this bread, I have made it a few times now. One question….you say to re-crisp the crust put it in a 350 degree oven for 10 minutes. Should it be covered with foil or a covered pot again? I am single and have tried, but cannot eat a whole loaf in one sitting. Thank you for the wonderful and easy way to make bread

     Dana

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     marilyn baseman — 1/21/08 @ 1:12 pm

     dana, dana, dana, i too live alone & if you try i bet you Could finish the no-knead bread in 1 day- o.k., 2- but who’s counting? enjoy!

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     Wendy — 1/29/08 @ 2:04 pm

     I’ve been making this bread 2-3 times a week and the only trouble is that I’ve gained weight. It’s irresistible! My hints: regular yeast works just as well as instant; spray the heated pot with cooking spray just before you put the dough in to bake since that’s easier than parchment paper; don’t leave out all of the salt, but you can cut it down; 1 cup whole wheat flour and 2 cups white flour is also good, but all whole wheat is tasteless; don’t worry about timing since I often leave the first rising about 24 hours just because sometimes I can’t get to it sooner; use cornmeal to sprinkle on the dough near the end and you will retain the correct proportions of flour to water. Thanks for the suggestion of the last “nap” being in a tall bowl because I would like to get a higher rise on the bread that is otherwise perfect. Any covered casserole dish for baking, as long as it has high enough sides, will work.

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     Blue — 2/8/08 @ 11:43 am

     Your little boy has inspired me to bake the bread. I waited for a long time before I decided to get everything that I need and really try to do it. Thanks a lot! Love your blog!

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     Wendy — 2/8/08 @ 7:21 pm

     I have discovered that putting oat bran on the top of the dough before it is baked is a nutritious and delicious addition.

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     gizmar — 2/9/08 @ 3:49 am

     I love it – maybe I can motivate my kids to do something other than lift the fork – and they’re in their 20′s..ha ha

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     Adam — 2/9/08 @ 10:10 am

     I just ate my first piece of this bread with softened butter and honey from Germany. Reminds me of my grandma’s bread from Bavaria and the smell was just like walking into the B�ckerei (German for bakery) early in the morning to purchase fresh bread. As a college student, it’s always hard finding time and good recipes that aren’t packed with additives and preservatives. Since Christmas I’ve sworn off all white products and have lost 20 pounds. Now I won’t feel so guilty about baking this bread and sharing it. Plan on making a vegetable soup tonight so that we have some bread for a second spoon. Danke sch�n!

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     elin — 2/20/08 @ 10:14 pm

     this is so great.. I definitely will give a try

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     chunky — 2/21/08 @ 8:19 pm

     am finally trying this today- it has been raining and the temp here is in its high 70′s. i’ll email you a pic if this is a success for me, if not, try and try again!

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     Lindsay — 2/23/08 @ 11:49 pm

     I’ve been battling with bread for a few months now. It took a trip to the Le Creuset store (hehe – lucky me!), but I finally got a pot worthy of this bread.

     Boy is it worth it!

     Thanks for sharing this recipe and the lovely step-by-step instructions! It’s truly delicious and may just be the last bread recipe I ever need!

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     KnPhotographic — 2/24/08 @ 9:02 am

     Jaden’s Steamy Kitchen…

     No Knead Bread, Revisited | Jaden’s Steamy Kitchen…

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     Christine — 2/24/08 @ 5:12 pm

     First your son is adorable. Second, love the bread and it is a perfect project for my 4 yr old daughter. Thanks!

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     lulu from portland — 2/29/08 @ 9:08 pm

     Hi,

     I LOVE this recipe and use it all the time. I have one question….I can’t seem to get the sticky dough off the floured towel…it sticks onto the towel and I have to really pry it off to get it into the pot, any suggestions???

     Thanks
     lulu

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     Blue Sandals — 2/29/08 @ 11:12 pm

     Hi lulu from portland!
     I had the same problem too. Silkpat and corn meal work wonder for me now. Give them a try. I hope it works out better for you.

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     lulu from portland — 3/1/08 @ 12:25 am

     thanks blue sandals I’ll try it!!!!!!!
     lulu

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     Wendy — 3/1/08 @ 10:25 am

     Sticking problems are gone when I use oat bran sprinkled on the top of the dough, and I use a silicon spatula to scrape the dough off the towel and into the pot/pan to bake it. Wheat bran can also work if you prefer it.

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     linda — 3/2/08 @ 9:48 am

     Just baked a 3rd loaf (whole wheat)….in a large clay tagine. I only have one dutch oven and was desperate to bake 2 loaves at once. I plugged the steam vent in the tagine’s lid with some tin foil. It worked like a champ.
     Slathered with honey butter this bread is a little bit of heaven in my mouth!!

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     SteamyKitchen — 3/2/08 @ 9:51 am

     wow – I love the idea of honey butter!!!

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     Bread2000 — 3/2/08 @ 3:30 pm

     Wow! I do not know how to blog or anything, but I have made this bread several times, and was desparately looking for answers on line to my questions. I’m surprised that in 186 responses, no one asked my question. How do I use this recipe to make pizza? I have made rolls with this bread (makes 12) and have used the 1/3 whole wheat flour (tastes great). I make mine in a regular glass bread loaf pan with no cover and it still tastes great, but has a less crusty crust, which is good for sandwich making. The rolls are good for not eating too much! And people, please! If you are having problems with cleaning your linen towels full of dough – don’t use them!! I don’t. Now, does anyone know how to use this recipe to make pizza? HELP!

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     SteamyKitchen — 3/3/08 @ 3:18 pm

     Hey Bread2000-

     I’ve not used the dough for pizza, but I have an easier no-knead for pizza: http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/

     xo, jaden

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     kaite — 3/8/08 @ 4:19 pm

     Loved reading your site. I very nearly felt like I was in the kitchen with you and your little guy, and could smell the bread if I closed my eyes. Its a cold, rainy weekend in Florida, I’m going to make some NKB!

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     Dianasaur — 3/10/08 @ 11:40 pm

     Hey Jaden, I’ve been crazy sick and it seems like bread is all I can keep down. I’ve been making French Bread, but this sounds so much easier. I only have All-Purpose flour, not bread flour. Will that work? Thanks.

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     SteamyKitchen — 3/10/08 @ 11:45 pm

     Of course it will work! It won’t taste exactly the same, as bread flour has higher protein content. BUT, I’ve done the nkb with AP flour and still worked fine. The dough was a softer texture (you might need a bit more flour in the dough) but still delicious.

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     Dianasaur — 3/12/08 @ 1:53 am

     Oh thank you, thank you! It was absolutely delicious, and easy enough to make when I feel awful. This is probably my new favorite sick food!

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     slothbear — 3/22/08 @ 1:35 pm

     I was thinking about teaching my 10 year old niece this recipe when I visit next month. Now I’m even more inspired.

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     sj — 3/26/08 @ 9:32 am

     I’ve tried many bread recipes over the years. This one beats them all, hands down. So amazingly easy, and so forgiving. I’ve used specialty bread flour, grunt bread flour, unbleached all-purpose flour, instant yeast, packaged yeast (which I actually liked better than the instant), Kosher salt, sea salt…and got great bread every time.

     I live at just over 3,200 feet so I’ve tweaked the basic recipe some. I add a little more water and I back off the yeast just a titch. I convection bake at 400 degrees for 30 minutes, uncover and start checking around 10 minutes.

     Getting a good rise at altitude can be tricky so I rarely add other flours to the mix. I’ve experimented with whole wheat and have found that I can sub about 1/2 cup without losing too much loft. More than this has resulted in flatter, denser loaves. Still good eats, though.

     I don’t worry that much about adding more flour during the shaping process. My dough’s usually pretty wet as I use more water; I don’t slather the flour on but I do use enough to keep the dough from sticking to things. For the most part anyway. I’ve used both cornmeal and bran for coating the exterior; I prefer cornmeal for texture but bran adds a nice, rustic flavor to the crust and boosts the crunch a bit.

     Regarding the baking pot–mine’s a three-quart Chefmate from Target, enameled, cast-iron, bought on clearance for less than $10. I replaced the knob with a stainless steel drawer pull because it smelled while baking. I also have a four-quart Lodge, but I get better results with the smaller pot.

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     WF — 3/28/08 @ 1:24 pm

     Jaden, I need help! I did this twice, using half recipe. The first time I uses 225g bread flour vs 3/4 c warm water. After mixing, the dough looks wet (yours look drier than mine). But that turns out a little ok finally, though far from perfect.

     I wanted to improve it so I did it another round today. This time I use my measuring cup to measure 1.5 cups of bread flour (which only turns out to be around 156g). It didn’t work well this time round. I think my dough is far too wet as it is very flowable after the 12 hrs and it doesn’t rise much. It smells of beer too. In the end I threw the whole stuff away.

     Are you able to advise what could have gone wrong? What should be the consistency/texture of the dough after the initial mixing? Should it be liquid or dry?

     Thanks for your help!

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     VAPONT — 4/7/08 @ 10:05 am

     I TRIED TO MAKE THIS BREAD.. AND IT WAS A DISASTER.. IT DIDN’T RISE AND WAS COMPLETELY UNDONE AND BURNT ON THE BOTTOM… COULD IT HAVE BEEN THE POT.. I USED ACTIVE YEAST AND FOLLOWED DIRECTIONS EXACTLY.. CAN YOU HELP ME… I LET THE DOUGH SIT FOR ABOUT 12 HOURS… WHAT DID I DO WRONG?

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     SteamyKitchen — 4/7/08 @ 10:17 am

     Vapont: It could have been bad yeast. If the bread didn’t rise, usually it’s due to the yeast. I would suggest reading through Rose Levy Beranbaum’s thread on the bread – your question may be answered there!

     http://www.realbakingwithrose.com/2006/11/holy_bread.html

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     Kazer — 4/21/08 @ 11:59 pm

     Well, I’m on the phone with my brother (Uncle Bubba) and I just mixed up the ingredients , I’ve got my wet globby mess in a bowl covered sitting on the counter, and I can’t wait for 2morrow!!!! I’ll let you know how it works out.
     Maybe I’ll post a couple pics on our blog.

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     Kavie — 4/29/08 @ 1:47 am

     My bread didnt rise at all, the prep work was fine. I let it rest for 20 hours, but as I was trying to fold over the edges to create the round taut shape it became too wet. When i plonked it onto the kitchen towel it got stuck to the kitchen towel and getting it to plonk into the bowl after 2 ours resting time was a struggle. after all that, it didnt rise. It was heavy and dense and flat. What did I do wrong?! Please help!

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     SteamyKitchen — 4/29/08 @ 8:18 am

     Kavie,

     your yeast is may be bad – try a new package of yeast. if a bread doesn’t rise, it’s because of the yeast expiring or just bad, dead yeast.

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     Benjamin — 5/4/08 @ 5:56 pm

     Help!!!

     As an incurable bread lover, I went out and bought an expensive Le Creuset pot to create the spectacular European-style boule described in the Times, but I have failed every time. Step 1 (combine flour, yeast and salt, 1 5/8 cups water, and stir until shaggy and sticky) is a breeze. Then nothing seems to go right.

     First, the bread doesn’t get hard enough during the 18-hour resting period to fold it over on itself for the fifteen minute resting period.

     Second, it doesn’t get hard enough to shape it into a ball for the two-hour resting period.

     Third, it doesn’t double in size during the two-hour rising period, and in fact it does not increase at all.

     Not having any good options, I then put the too-soft, liquidy, unrisen dough in the hot Le Creuset in the oven for 45 minutes (30+15), where it bakes and browns beautifully–but what comes out is what you would expect if you crossed a boule and a matzoh. Really great crust, but barely an inch of bread.

     This is very embarrassing because, based on assurances that even a kid could do this successfully, I have promised any number of people loaves of greatb read.

     I would be indebted to anyone who can help me overcome my embarrassment!

     Thanks very much!

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     Wendy — 5/4/08 @ 6:17 pm

     I have the same problem with the dough not getting hard enough to fold it over on itself or hard enough for the ball, but it does double in size at the end because I put it in the towel, and then put the whole thing in a small 2 quart bowl for the last rising. Then I make sure I put it in a small enough covered pot for the baking so that it does rise enough for it to look like a loaf, not a pizza crust. I’m thinking of using a 1/2 teaspoon of yeast instead of a 1/4 because maybe I’m not using the right kind of yeast.

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     Kavie — 5/5/08 @ 5:22 am

     I took Jaden’s advice and threw away my old yeast and went out and bought new ones to bake again. The bread rose beautifully, this was my second attempt to bake bread you see, I was excited! It was also solid enough to fold over and the only different thing I did from the last time was change the yeast. Stuck it in the oven and I got a loaf that looked exactly like Jaden’s! Anyways, for the dough sticking to the kitchen towel part, I lined the towel with parchment before the 2nd resting phase.Problem solved. I will be baking this bread a lot more.

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     Monkee — 5/13/08 @ 1:08 am

     Bread has been my big sis’ specialty. One that I’ve observed to be too complicated to be bothered with. But this has convinced me to venture into. #1, because your son is too cute #2, because I want to be loved by my boyfriend Mr. G, forever and ever and ever like the way he loves his bread. (Hey, didn’t they say the way to a man’s heart is through his guts?).

     Thank you for making it so easy for me.

     Monkee

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     No-Knead Bread « Jaden’s Steamy Kitchen (old site) — 5/22/08 @ 10:18 am

     [...] reading about No Knead bread at my new website – you’ll get to see step by step photos of my som making the bread! Possibly related posts: (automatically generated)I have to try no-knead breadMaking No-Knead [...]

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     SUE IN ATLANTA — 5/30/08 @ 9:55 am

     I am making this bread this morning after seeing the recipe in the W&S catalog. It’s rising on the counter getting ready to go into the oven and I thought I would look it up on the internet….then I found your site. First, your son is adorable!! Your pictures of making the bread sure helped because so far so good. Only question I have is W&S tells you to use a 2 3/4 qt. dutch oven. I invested in such pan and now everyone tells me it’s not going to be big enough. I don’t want to have an I Love Lucy moment….what is the minimum size pan you reccomend?

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     Char — 6/9/08 @ 6:17 pm

     Wow! Awesome photos!

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     Sabine — 6/13/08 @ 11:39 am

     Hi, I tried the recipe a couple of times and I always have the problem with the rising.

     In winter I have barely 70F in the kitchen, so I thought that was the problem. Yesterday I started a new batch. I started a new package of dry yeast. I had at least 75F in the kitchen. The dough seemed to rise well and looked according recipe last night. This morning after abt. 20 hours later I tried the second step. However when I took it out of the pot, the dough was very wet on the bottom and everything collapsed. It was very sticky and shaping was not possible.
     Was it that the temperature was too low at night, or is it the all purpose whole wheat flour?

     Bread tastes great but the slices look more like biscotti than real bread slices.

     Any ideas?

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     Kat — 6/14/08 @ 7:36 pm

     Hi,
     Great recipe!!! I am so sick of paying over $4(nz) for a loaf of pretty bad bread!! And have to say that Id never seen myself making my own- but you have changed my life…… This bread ROCKS!!!!
     I linked to your site from mine- hope you dont mind….?

     KatG

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     Homemade Bread « hella granola — 7/1/08 @ 2:53 pm

     [...] got the recipe here: SteamyKitchen I’m almost ashamed to post my own pictures, since Jaden’s are so [...]

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     Jessica — 7/1/08 @ 2:55 pm

     This bread is amazing, it is so easy! Thank you! I love your pics, and your son is adorable. I bet he is a lot bigger now!
     Here’s the loaf I made:
     http://hellagranola.wordpress.com/2008/07/01/homemade-bread/

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     Mickey — 7/8/08 @ 6:47 am

     made 4 loft all great, in Oklahoma it rise more than double in 5 hours in a room without a/c great and so good

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     No-knead Bread « Cathwn’s Weblog — 7/12/08 @ 11:30 pm

     [...] at this wonderful blog, complete with photos of her gorgeous wee boy [...]

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     Patricia — 7/19/08 @ 1:16 pm

     Wow I make this recipe all the time ,I add 1 teaspoon vingar in the dough, the bread stay crisp,a long time.

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     No Knead Bread Minimalist Bakers! « Ffenyx Rising — 7/28/08 @ 1:07 am

     [...] http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/ [...]

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     Andi’s exciting life. » Top five foods I wish weren’t making me fat. — 7/28/08 @ 2:00 am

     [...] Brie. I try to avoid it, but it’s so heavenly good, especially with No Knead Bread. 2. Wine. You mean this stuff has calories? And five ounces is a serving? 3. Super burritos. I do [...]

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     michael albert — 7/31/08 @ 4:29 pm

     Miss Steamy-
     I have been making this for some time and it’s true- a four year old can make this…and as soon as she gets here….
     Anyway, I’ve been using 2 tablespoons of sugar and it is even more wonderful.
     michael

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     michael albert — 7/31/08 @ 4:41 pm

     Miss Steamy (Hot)-
     I’ve been using the inner, removable liner from my slow-cooker. I make two batches at a time (conserves energy) and I usually mix several batches of the dry stuff, put them in zip-lock freezer bags to speed up the next baking. I haven’t tried going to the next step of mixing the water in and then freezing the whole thing. I’ll keep you posted.
     Warmly
     michael

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     Dine and Dish » Baby Fever — 7/31/08 @ 6:28 pm

     [...] No Knead Bread, from Steamy Kitchen [...]

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     Tempyra » Blog Archive » Sunday Readings: The Bread Edition — 8/10/08 @ 10:38 am

     [...] No Knead Bread, revisited [...]

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     Vicky — 8/24/08 @ 12:30 am

     OK – I have been properly humiliated by your son into making this bread! LOL Seriously, I think I can do it now. I tried one other time and rushed it – didn’t work at all!!!! Thank you.

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     gizmolover — 8/24/08 @ 9:37 am

     …yep, made it several times. it’s so easy, takes no time to pull it together. my way is using 1 teaspoon yeast, just not yeasty enough for me without. also I put in 1 Tablespoon of sugar too, don’t know where I got that idea, thought it was posted somewhere but maybe not. also I pump up the salt as to us, bread without the addition of enough salt is bland and flat.

     this bread’s a winner for sure, loved your photo’s with the little guy…thanks for sharing…

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     Day 16 - The best bread ever… « From Potato Chip to Ironman — 8/25/08 @ 2:15 am

     [...] No-knead bread recipe from the NY Times (originally) [...]

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     Sw33ty — 8/29/08 @ 6:03 pm

     Would it be possible to make this bread into dinner rolls.

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     SteamyKitchen — 8/29/08 @ 8:20 pm

     Yes.
     I haven’t made them but there are a ton of google search results for No Knead Dinner Rolls!

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     Missy — 9/2/08 @ 4:39 pm

     Awwwww…..your son is so precious! I loved the photos more than the recipe — no offense, but no bread can compete with that handsome little fella! My son is 21 now, but I sure do remember all the “kitchen experiments” (or “ditchin spearmin” in 2 yr old speak) we shared when he was a little guy. He loved it up to about age 6 or so, at which point he decided it wasn’t as cool or fun as playing with his buds — shooting up the joint with nerf darts and such.

     I tell ya, give kids a big ol’ bowl, some baking soda, vinegar, flour, food color, cereal, pasta shapes, sprinkles and the like, and they can have so much fun. Of course, he didn’t actually make anything edible the majority of the time — I would just set out bowls, poons, plastic knives, pots and pans, all kinds of little measuring implements, and lots of ingredients…and let my son and niece go at it. They had little chef aprons and caps and would stand on stools to reach the counter. They were so darling!

     Of course, they helped with “real” recipes, too (they loved to help mix up mini-cupcakes and have little bowls of icing and decorations for them), but the most fun they had was making a great big mess and showing off their creations afterward. I can’t believe I’m getting a little misty-eyed telling about such a simple little thing, but seeing your little guy sure brought back some treasured memories.

     If you have little ones, folks, let them play with food ingredients (the baking soda/vinegar bubbly action gets ‘em excited every time). It really is every bit as much a constructive creative outlet as coloring or building with blocks. And it makes lots of fun memories (especially these days with cameras and video recorders ever at the ready).

     More adorable kid pictures, please! Thanks for sharing! (Oh, and thanks for sharing the recipe, too!)

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     Missy — 9/2/08 @ 4:41 pm

     Ummm…that’d be “spoons” — I gave them spoons, not poons!

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     http://sergio.bruder.com.br » No Knead Bread — 9/9/08 @ 12:52 am

     [...] sabendo dessa receita aqui. Originalmente publicada no NY Times, j� tomou a Internet de assalto: v�deo no youtube, No knead [...]

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     koren — 9/9/08 @ 11:09 am

     can the no knead bread recipe be doubled to make more than one loaf at a time?

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     frances — 9/9/08 @ 11:17 am

     Thanks to your precious son and the wonderful pics showing how really ez it is, I will now attempt to make homemade bread, something I never thought I could ever do. Thank you. And thank you, Andrew.

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     From Potato Chip to Ironman » Blog Archive » Day 16 - The best bread ever… — 9/17/08 @ 4:39 pm

     [...] No-knead bread recipe from the NY Times (originally) [...]

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     Banana — 9/21/08 @ 6:33 pm

     I tried this recipe today, it was delicious! Your version of the recipe was really fun to read and easy to follow. I linked you on my blog, too! I hope that is ok, the recipe was just too good not to be shared!

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     Roxanne — 9/21/08 @ 8:32 pm

     This was very tasty. We really loved it.

     However, I’ve made it twice in two days and despite how much flour I use on the non-terry cloth kitchen towel, the dough sticks to it badly. Any ideas?

     http://roxanne-rr.blogspot.com/2008/09/as-it-should-be.html

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     SteamyKitchen — 9/21/08 @ 8:46 pm

     Roxanne,

     Try using just parchment and then lift the entire parchment into the hot pot. You can bake with the parchment.

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     B.Diederich — 9/23/08 @ 11:40 pm

     So Cute! Both those boys are dolls. I just had to try the bread–and I must bow down to the killer whale Prince, who made way better bread than me! (Had to put a link on my blog, too!) Thank you!

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     hennry — 10/21/08 @ 11:40 pm

     Keep this bread out of the refrigerator! It will ruin the crust. Keep it cut side down covered with a piece of paper or a towel. That keeps the moisture in but does not ruin the crust.
     —————————-
     hennry
     Link Building

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     Conservativa » Something Real — 10/24/08 @ 7:55 am

     [...] non-political, like, say, cooking. This is my first run at a no-knead bread recipe. Pretty good! Jaden’s Steamy Kitchen version. Vegan Feast Kitchen version. Lots of other people have tried it and blogged about [...]

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     Ms. Homemaker — 11/3/08 @ 3:30 pm

     Hi! I’m a budding homemaker (20 y/o and counting)…anyhoo….my fiancee has been pretty impressed with my cooking (thanks SO MUCH to you). So, this past weekend I decided to make a cheddar and broccoli soup in a bread bowl (I know, fancy, right?) and used this recipe. IT WAS ABSOLUTELY FABULOUS (if I don’t say so myself). My fiancee and his daughter are very picky eaters and will NOT eat ANYTHING that looks like it MIGHT be good for them (hence, why I had to puree the broccoli in my soup) but they ate the soup, the bread, and TRIED to lick the plate!

     I divided the dough into 3 smaller rounds after the 20 hr rest and then let them nap for the 2 hrs in separate containers….I actually used 3 small metal pots to bake them in and they came out fabulous. I cut off the tops, spooned out the middle and glazed them with butter….mmmmm….DELICIOUS!

     I made more on Sunday and am eating it at work as I type….my coworkers are SEETHING with jealousy!

     So, thanks!!!! This blog is MUCH appreciated

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     Famnsmets — 11/3/08 @ 4:58 pm

     The good convenient site is made.
     whole sale

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     kitThinnY — 11/4/08 @ 10:01 pm

     Hello, for you good site! Interesting design

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     Aperallmeme — 11/7/08 @ 11:16 pm

     Hello I am a soviet that I called on this site I very like here

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     Diandipdixjib — 11/8/08 @ 2:41 am

     In actual fact very good site…successes are in advancement

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     Tasting Spoons » Blog Archive » No Knead Bread — 11/18/08 @ 5:53 pm

     [...] you head over to Jaden’s Blog – Jaden’s Steamy Kitchen, you’ll find a long and beautifully photographed blog posting all about this bread. And how [...]

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     luna1580 — 11/20/08 @ 10:49 am

     i just made my first version of this bread -and my first successful bread ever!

     Jaden this is a lovely site, thanks.

     after about 16 hours of rising i took my dough and “jelly-rolled” fresh rosemary, garlic and grated asiago into the middle, then let rise some more and tucked-n-baked as directed. lord it’s tasty

     though the pictorial with your son is awesome (Bourdain does need to watch out, in a few years, lol) if any visitors haven’t seen the NYT youtube of Jim Lahey at Sullivan Street Bakery demo-ing it here you go:

     http://www.youtube.com/watch?v=13Ah9ES2yTU

     also check out the ARTISAN BREAD IN FIVE MINUTES A DAY site:

     http://www.artisanbreadinfive.com/

     p.s. in the Lahey vid he notes that not just a 6 year old, “even a 4 year old”, can make this bread -perhaps referencing your son?

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     meowomon — 11/26/08 @ 4:35 am

     I just found this site when looking up variations of the no knead bread and I actually got a little misty thinking of you and your boy making bread together. I love seeing children enjoying cross gender work. It will give him an appreciation of women’s world and as he grows into a man he will honor and respect our contribution whether he chooses more traditional pursuits or not.

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     links for 2008-11-28 « Angelchrys — 11/29/08 @ 12:06 am

     [...] No Knead Bread, Revisited | Steamy Kitchen: Modern Asian Recipes and Cooking (tags: recipe baking bread no-knead noknead knead nkb) Possibly related posts: (automatically generated)Sock progress – Just for MomThe Retrofuture of Intergalactic Real Estate InLinks makes it a bit tougher to trust everything you read online [...]

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     Bill Weiss — 11/30/08 @ 1:01 am

     This may be a simple question, but.. why the floured towel instead of just a bowl?

     I’ve got a batch rising tonight, I’ll probably try it with a bowl instead of a towel (just to be difficult) in the morning. Unless, of course, someone gives me some great reason between now and then

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     SteamyKitchen — 11/30/08 @ 9:07 am

     Bill- Easier to lift and release into your baking vessel without deflating or deforming the “blob” of dough. The risen dough is pretty delicate and wobbly.

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     Bill Weiss — 11/30/08 @ 10:55 am

     Jaden – Thanks!

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     Ginger Pedersen — 12/9/08 @ 10:55 pm

     I have created a web page to better illustrate the tools and techniques of baking this bread at http://www.aresrocket.com/bread – illustrated and very detailed.

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     Blog-bread o No knead Bread: il pane fatto in casa più facile che c’è — 12/13/08 @ 7:43 am

     [...] Il blog di Steamy Kitchen pubblicò passo passo l’opera del figlio alle prese con farina e acqua | link [...]

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     thepinkpeppercorn — 12/14/08 @ 12:10 am

     Wonderful story, and delicious bread – thank you!!!

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     One Red String » Blog Archive » Circulon Dutch Oven - $33 — 12/26/08 @ 2:22 am

     [...] use it to make my no knead bread which really is as easy and awesome as it [...]

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     Francesca — 12/30/08 @ 1:29 pm

     To add garlic, olives, etc., should I do this during the first rising/resting or the second? Any help will be appreciated! Thanks.

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     Suzi — 12/31/08 @ 8:10 pm

     Game day tomorrow. I figure if that sweet little boy can make this, I surely can! And for Christmas I got that same red pan! I gave the plastic over the dough a “nana” kiss good night, and it is sitting on the counter till tomorrow. Fingers crossed!! I’ll be baking it in the same enamel over cast iron RED pan! I’ll be serving it with carmelized onions, ham, melted cheese, and lots of love!!

     I got that red pan because we like to camp now and then. I found some nice sites for parchment liners and foil liners for dutch ovens. Google that, and you will find them too!! Who wants to do dishes? Hello??

     My only deviation is my sour dough starter. I increased the flour by 1/2 cup, and increased the 1/4 tsp instant yeast to 1/4 C sour dough starter. (I got that from another site) But your little son and the fact that you baked in MY red pan was my inspiration!!

     Thanks! Great site!!

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     Jenn's Baking Chamber — 1/4/09 @ 8:46 pm

     That bread looks awesome!!! I can’t wait to make it, it looks so fluffy and the crust looks for crunchy! I would be great toasted with tons of melted butter on it! YUMMMM! thanks for the cool recipe

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     hd connelly — 1/7/09 @ 8:39 pm

     I’d forgotten all about this recipe until finding your site on google tonight. I love the photos – and I’m inspired. I’m off to give this recipe a try!

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     Big Bob — 1/8/09 @ 7:58 pm

     I read about this bread some time ago but never tried it. Well, yesterday I did try it using you and your son’s instruction/photos and it turned out great! Thank you for posting it.

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     Michelle — 1/13/09 @ 8:18 pm

     OMG! What a fabulous story of bread, your son reminds me of my third son when he was little. My son used to take a big bite off the top of a sour dough loaf right in the grocery store while seated in the cart. I know he will love your recipe for sure!!!

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     My Breaducation Has Begun: Easy Crusty Bread » Adventures in Eco-Living — 1/15/09 @ 12:06 pm

     [...] Steamy Kitchen Recipe: No-Knead Bread that Even a 6-Year Old Can Make [...]

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     kendra v.v. — 1/19/09 @ 6:22 pm

     So easly a college student like me can make it! My roomates all loved it. I used regular flour instead because I didn’t have bread flour and the flavor was still amazing.

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     Jean — 1/22/09 @ 12:15 am

     Jaden,
     Maybe because my now-adult boys so resembled yours at that age and I’m feeling nostalgic . . . or maybe because I’m PMS-ing . . . hell I don’t know why, but your description of Andrew cradling and quietly savoring his three pieces of homemade bread just made me cry! Yes, actual tears! The simple comfort of having as many slices of warm bread as one wants, placed in one’s hands by someone who butters it for you, and all the love and security implied in that small gesture — well, it should be a basic human right available to all little 4-year olds. Thank you for moving me with such a simple and beautiful story. **sniff**

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     Joseph Wessling — 1/26/09 @ 3:59 am

     Just surfing the web when i came across your recipe the other day for No Knead Bread Dough. After reading the simplicity, seeing the photos and your cute baker … i was convinced this is the dough ive been looking for. Ive been baking breads and dessert with my sons and daughter when they were young and yes …. those times will always be in their hearts. My duaghter now 14yrs old and my youngest son now 17yrs old still at home and still love to help me bake and cook !!! wish they could stay little forever !!!! lol Thanks so much for the great recipe …. can’t wait to try it !!!

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     Wally — 1/28/09 @ 12:10 am

     I enjoyed reading your instructions for making the bread. I have been making bread with my bread machine but the bread is not as good as the no knead bread. I made no knead bread tonite and it is cooling off at the rack. I canno wait till I cut a slice and eat it. I am beking one loaf evey three days and all look and taste vey good. Thanks

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     ryan — 1/29/09 @ 4:57 pm

     Does this work for wheat bread too?

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     Jackie — 1/31/09 @ 12:53 pm

     Your son is adorable! Can’t wait to try the bread.
     Question: I used to have a recipe for no knead soft pretzels. It was quick and easy. Little or no rising time. Do you know of any such recipe. Anyone?

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     SteamyKitchen — 1/31/09 @ 1:35 pm

     I really don’t have a recipe for the pretzels. Have you tried Artisan Bread in Five Minutes book?

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     Bina — 2/4/09 @ 2:07 am

     Thank you SO much for the wonderful descriptions and photos. Your son inspired me…I actually made it (and I DO NOT do dough at all) and I’m sitting here listening to the beautiful crackling sounds…it looks delicious! Thank you! You’re awesome!

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     Gourmet Traveller — 2/4/09 @ 8:45 am

     This is unbelievable, I have been looking for a way to have fresh bread in the morning and this sounds a perfect idea to prepare a day in advance and bake the next morning.

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     The Chia Baker — 2/5/09 @ 2:43 am

     This is a great recipe!
     I am now no longer afraid to make breads. I failed one a couple months back (the first) and got all discouraged. It was a lot of work for the most nasty “chocolate bread”. But this one, no kneading and no real fuss. Just letting it alone couldn’t be easier…plus baking it in a pot makes the wonderful round (not breadpan shaped) loaf.

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     Bev Krastel — 2/7/09 @ 5:54 pm

     I just got this recipe last week and I have making bread for all the neighbours. I went out today an bought a Kitchen Aid pot now my question is will the rubber on the handle take the heat?? It says it can take heat up to 500 but I am worried about the handle. Has anyone baked with the handle on?? Thanks Bev

     If it says 500F then it must be the high heat silicone. I’m sure it will be ok ~jaden

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     Mousie — 2/8/09 @ 10:22 pm

     I have made five of the most fantastic door stop/hockey pucks anyone could ask for. After 15 cups of wasted flour, not counting the hours put in…I quit making any no-knead bread since I don’t knead the stress.

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     Pia — 2/23/09 @ 11:01 am

     Hi! Thank you for the inspiration. I actually had this recipe for sometime and heard of the rave but didn’t have the guts to make them inspite of the obvious name “No Knead”. See, i love to cook but baking intimidates me until i saw and read your blog. Genius of you to showcase your cute son, if he can do it, i should be able to do it. My bread came out great even though it didn’t rise as high as yours. It was crispy and and soft pillowy in the inside.

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     Suzanne — 2/23/09 @ 11:27 am

     My first loaf of this bread is cooling on the counter right now. I cannot wait to try a piece. Thank you!

     My question is, Can you freeze this bread?

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     SteamyKitchen — 2/23/09 @ 12:08 pm

     Suzanne – yes! wait until it cools, wrap tightly with plastic wrap (several layers) and then freeze. to defrost, just heat oven to 300F, pop the bread in and it just takes like 10 minutes.

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     Shannon — 2/26/09 @ 12:39 pm

     Great recipe! I’m going to make this on the weekend with my three yr old daughter. Is it ok to use regular white flour instead of bread flour, i already have a huge bag of the regular stuff.
     Thanks

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     vomit_pail — 3/2/09 @ 2:49 am

     i just finished eating my third loaf of bread in 4 days. I have been overlapping the resting times and starting new ones as i bake the old off. i love putting cornmeal in the bottom of my cast iron dutch oven and a little bit of celtic sea salt on the top of the loaf. i have yet to try adding olives or garlic, as i am curious as to when to add them? i suppose neither of those things will go terribly bad in less than a day without refrigeration, but i love the bread so much i can’t afford to have any screw ups.

     next, i plan to par bake these and freeze them, and i can finish them in the oven at say, 325, whenever i want great bread.

     You’ll have to add ingredients when you mix the dough, so choose ingredients that won’t spoil.

     Let me know what you end up adding! ~jaden

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     Victoria — 3/5/09 @ 3:36 am

     I finally made this the other day (after filing the recipe away ages ago into my To Be Made One Day pile), and wow, it was great. It was my first time making yeast-risen bread, and I had so much fun. I’m trying out the sticky pecan caramel cinnamon rolls next. Thanks so much for the recipes, Jaden!

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     anna — 3/7/09 @ 3:57 am

     OMG this sounds great! I’m 7 months pregnant and have had a mean craving for fresh bread so this sounds perfect. I was wondering about using regular white flour instead of bread flour too; since kendra said she made it that way and it still turned out great all I need to do is get some yeast and I’ll be on my way to making my very first loaf of bread! I can’t wait!

     p.s. jean, you’re not alone, I cried too I’m having a son and I can’t wait to be able to cook and make memories like this with him.

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     Susan — 3/14/09 @ 2:02 am

     I made this bread the other day and it was fabulous. The husband went crazy for and I have another batch brewing now. I did add just 1/2 tsp sugar and 1/8 tsp red wine vinegar (like the speedy version calls for) just because I like what it does to the flavor.. almost sour-doughy, sorta, kinda! I live in the SF bay area, so who knows, it just might be the wild yeast here that does it or I’m imagining the sour flavor cuz I know there’s vinegar in it! Anyway, thank you for reminding me about this great and easy recipe again.

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     Bob — 3/15/09 @ 3:09 pm

     The best bread I ever made. Success the first time. Easy to make, simple ingredients, no sugar and no oil. I used the ingredients given above, but will try with other flours and some additives.

     THANK YOU!!!

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     Sarena — 3/16/09 @ 9:47 am

     I just made my second batch of this thanks to your directions making it look so easy! Thank you for the step-by-step instructions! My family loved it!

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     julia — 3/17/09 @ 7:21 am

     I’m making this bread now, but I had a terrible time with it sticking to my dishtowel! I floured the towel, but I wonder if I should’ve had more flour on my work surface. It was terribly, terribly sticky. Any suggestions for the next time? My 3 1/2 year old loved helping me!!

     Try using parchment paper and then just lifting the parchment into the pot – you bake with the parchment. ~jaden

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     Shawn — 3/20/09 @ 5:01 am

     Wow – great story and I can’t wait to try out the No Knead Bread. The irony is that I found this story looking for crusty bread recipes to try out my new KA stand mixer…

     lol! well, you can still use your mixer if you want…use it to mix all ingredients together. ~jaden

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     Bob — 3/20/09 @ 10:34 am

     Hi,
     I am the same Bob with the message of March 15. Here is what you can do to this recipe and still get wonderful bread. For the first rising I usually place the dish in the oven and warm the oven for a couple of minutes until the inside is 90F. Because of a phone call I forgot to turn off the oven, and it baked for 20 minutes at 170F. It did rise but after the 18 hours when I tried to move it to another dish for a second rise it was a sticky mess. No matter how much flour I added it remained sticky and messy. I was ready to chuck it out, but my wife said bake it anyway. It did rise some the second time but not much. After the two hours second rise I tried to place it in the baking dish but met a sticky mess. Somehow it went into the baking dish. On top of everything I forgot to flour the baking dish. I did the 30 minutes covered and the 15 minutes uncovered and came out with a wonderful bread. Great crust, and the inside is full of holes. It tastes just like the first one that had no mistakes.

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     Kate — 3/22/09 @ 2:20 pm

     This recipe doesn’t work. The dough didn’t rise. Don’t be fooled.

     Your dough didn’t rise because your yeast was bad. Bad yeast = dead yeast = no rise. ~jaden

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     DVO — 3/23/09 @ 5:29 pm

     I use a scale and weigh the ingredients
     since my cast iron pot is quite large I increased them
     500 grams of bread flour
     400 grams of water
     1/4 tsp yeast (1gram)
     10-12 grams of salt
     this bread is the best I have ever tasted
     thanks for your recipe!!

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     Celina — 3/24/09 @ 3:49 am

     It works! It works! It’s 12:37 in the am and I’m quietly jumping for joy in the middle of my kitchen ( I don’t want to wake the neighbors…) Thank you for the story, for reminding me about the original published recipe and for the inspiring four year old who opened up the world of bread making to me. I am so excited!

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     Tara — 3/24/09 @ 4:27 pm

     Wow – fun stuff!

     I had great succuss with this, and it was my very first attempt at bread making. I’ll definately do this again, with a little fresh rosemary and kalamata olives next time!

     I’d say that one loaf cost me about 50-75 cents. I’m a fan of that for sure – tasty AND cheap!

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     chris — 3/28/09 @ 8:31 pm

     Great! Thanks! My bread is going in the oven right now. Since you mentioned good butter I decided to make my own.

     You might want to try that with the little guy. It is really neat!

     I followed this site.
     http://www.instructables.com/id/SNKE6ZXFMMCYH6W/

     But used a hand electric beater.

     Thanks again.

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     M — 3/30/09 @ 5:05 am

     Wow! Looks fantastic
     May I ask if you keep the temperature at 450F during the last part of baking (i.e. the part after you plop it into the hot pot after preheating)?

     Thanks! Will try this soon! Got interested in baking recently…

     yes, I keep the temp at 450F ~jaden

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     Amy — 4/1/09 @ 10:33 am

     I have been trying out this recipe over the last week and am frustrated because the dough is so much goopier than it looks in the picture. Because of that the loaves keep coming out flat (3 inches high) instead of rounded. I started out using active dry yeast and thought that not using instant was causing the problems. So I went out and bought instant yeast and that batch was even goopier than before! I am using all-purpose flour instead of bread flour and am wondering if that is the problem, but I see that others have said they’ve used regular flour with no problems. The only other things I can possibly think of that might be the problem are 1. I am letting the dough sit the whole 20 hours – is that too much? and 2. I am letting the dough sit in a metal bowl. Does anyone know why my dough is so goopy and my bread is flat? Thanks!

     Are you weighing your ingredients? Try omitting 2Tbl of water – use less water ~jaden

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     mary — 4/4/09 @ 8:54 am

     THis is fabulous! I’ve tried this before, but had the most success with this recipe.
     Have made it 2x.
     The first time, in her excitement, my daughter pushed the “clean” cycle on my oven…we had to turn off breaker and wait for oven to cool. God must have been watching because the oven opened just in time to take out the finished bread (thank goodness the lid was off before this happened).
     The 2nd time I decided to freeze the dough. Last minute, I took the dough out and did every trick I could think of to thaw the dough and then let it rise. Well, I was impatient and it didn’t quite rise double, but ended up tasting more like Ciabatta bread.
     Thank you! job well done!!! this is a keeper.

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     marnie — 4/8/09 @ 2:45 pm

     I got this recipe from a friend (But love this step by step!) and she adds 1 tsp fresh rosemary and 1/2 cup chopped kalamata olives to the mixture right at the beginning. She also told me today that she knows some people put it on a pre-heated pizza stone to bake. It is so yummy!

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     The ultimate thread! (possible NSFW 35 percent) (#46) - Page 92 - IH8MUD Forums — 4/15/09 @ 12:13 pm

     [...] was going to get this started this morning: No Knead Bread Recipe: so easy a 4-yr old can make it! But found my yeast had expired back in 2006 I don’t do breads very often. [...]

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     NK Bread, nO kNEADing, nO kIDDING : ) | Gourmet Traveller 88 — 4/15/09 @ 6:07 pm

     [...] to share some great posts in the blogosphere that are very resourceful: Blog post by Jaden from Steamy Kitchen, Blog post by Pamela from The Cooking Ninja Short video by [...]

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     Easiest homemade bread ever | Owlhaven — 4/15/09 @ 9:00 pm

     [...] show with Mark Bittman, where he described the easiest bread recipe ever.   Google sent me to this post at Steamy Kitchen.   I tried the recipe and loved it, and thought you might like it too.    The trick is to use a [...]

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     Kim Anthony — 4/28/09 @ 4:33 pm

     Thanks for the illustration. a friend of mine had introducced me to the no knead bread back in mid 2007, but for some odd reason (formally diagnosed as L A Z Y syndrome), i never got to it. Then one day, i stumbled on your blog and the images of your son making the bread seriously shamed me into making a loaf. I’m now on my way to making other variations (the seedy ones) ). Thanks for the post and the eggsellent instructions.

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     George — 5/8/09 @ 2:20 pm

     As a culinary graduate, I read the recipe looking for the weak points and everything seems right on target. I would recommend not to use AP flour as it is not as “strong” as bread flour. I would also caution you “bakers” not to eat hot bread right out of the oven. Yea, I know it is tempting but while very hot the bread is still cooking off any CO2 from the yeasting action and could be cause for stomach cramping.///// Now I am excited and have to run to the store for some yeast. This sound awesome!

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     freeenterprise cherylmiikela — 5/8/09 @ 10:07 pm

     Do you think it will still work if I lower the temp and set my oven to convection bake?

     Yes- lower 25% and bake 25% less time ~j

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     George — 5/11/09 @ 1:21 am

     Eureka…it works!

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     Darcie — 5/15/09 @ 12:43 pm

     I stumbled upon your recipe, Googling “no knead bread” recipes. Yours is one of two that I tried, beginning yesterday. While the other tasted fine as a toast bread this morning for breakfast…your bread? It is OHMYGOD DELICIOUS!!! It seems almost sinful!!!

     And that delightful son of yours? If the recipe doesn’t sell itself…that handsome face will!

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     Jimmy Legs — 5/16/09 @ 3:54 pm

     thanks for this great recipe and story! i was unsure if i could pull off no-knead bread but this post was a great guide, it came out perfectly!

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     Tonia — 5/16/09 @ 11:43 pm

     Have you ever tried fresh bread with ganache schmeared over it?!? I used to own a bakery and my favorite treat was french bagette schmeared w/ganache (usually left over from decorating chocolate cakes or brownies). . .try it!

     • 

       Helen replied: — August 24th, 2009 @ 9:00 pm

       ganache – is that like frosting? I have some chocolate frosting in the fridge and have been wondering what to do with it – on fresh bread??? yum….

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     Ollie — 5/19/09 @ 8:56 am

     My mom makes your bread everyday and is always successful. She lives in Fla. When she was here last week, we decided to make it at my home in Idaho. We tried 5 days in a row and were unsuccessful. We tried different yeast, flour, adding wine vinegar, bowls and spoons. It would not do anything but sit like a heavy brick blob. Any suggestions why it won’t work in Idaho vs. Fla? We thought it could have been because of the lack of humidity so we tried to raise it on the special setting in the oven for rainsing bread… didnt work. HELP!
     Ollie

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     Kristen — 5/19/09 @ 2:37 pm

     love it! 3rd loaf in three days!

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     Kristen — 5/19/09 @ 4:38 pm

     I have to add that I have altered this to use a greased bowl in place of the towel and I had better results ( no matter how much I floured the towel, it stuck).

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     S. — 5/21/09 @ 1:28 pm

     This is a fantastic recipe..I make it 2x a week.

     I use a very large Roosewood Pottery mixing bowl covered with a stainless steel lid for the top. I preheat both and make one loaf at a time…I keep the lid in the oven when it is off of the bowl and it is waiting for the next loaf….
     It works just as well as the cast iron…

     Thanks for this wonderful recipe…
     s.

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     S. — 5/21/09 @ 1:32 pm

     I use cake yeast 1/4 of a pat. Mix all the ingredients at one time..Why did you use vinegar….It is not on the list.

     I also use my kitchen aid mixer…this works best and I mix it for 6 minutes…on medium.

     This is a no stress bread.

     s.

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     No-Fuss Chilli Crab and No-Knead Bread « The Epicurean — 5/23/09 @ 6:48 pm

     [...] http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/ [...]

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     Gina — 5/31/09 @ 4:41 pm

     For Ollie in Idaho: the effect of altitude on the yeast may be your problem. I’ll be moving to 7000 feet soon, so I’ve started looking into it. This article http://www.associatedcontent.com/article/74882/taking_the_guesswork_out_of_high_altitude.html gives a little help. Please post if you find a solution that works for you, I’d be very interested in hearing it.

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     judy — 5/31/09 @ 8:26 pm

     I have made this recipe for the past year every which way but loose…..it is fabulous….my favorite is adding grated orange rind, raisins and walnuts…yum
     also made it w/:
     black olives
     roasted garlic paste
     dried cranberries
     dried rosemary/thyme
     chocolate chips
     chopped almonds

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     Bob — 6/1/09 @ 3:09 pm

     I just baked my sixth No-Knead bread, and it is perfect. I am ready for some changes and would like your opinion.
     What would happen if after the 20-hour rise time I drop the dough on a floured board and instead of just turning it over with a wooden spoon I actually kneed it with additional flour. I do this until the dough is soft and slightly dry. Then I continue the same as before. Heat the baking dish and proceed as in the recipe.

     Using the no-knead method, is there a way to get a denser bread?

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     Amy — 6/1/09 @ 6:51 pm

     You and your site and your son and this bread recipe kick ass!

     Seriously, I feel like such a rockstar today. Homemade bread and soup d’jour just in time for the papa bear and baby bear’s arrival.

     Thank you for this!

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     SteamyKitchen — 6/2/09 @ 10:50 am

     Bob-
     hmm…that I don’t know. I’m sure by kneading you will get smaller holes and a denser bread. Try it and let me know!

     jaden

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     Maryam — 6/6/09 @ 9:45 pm

     I grew up in Germany and miss their bread terribly. I tried many recipes and also a bread machine, but gave up. Your recipe was recommended by a friend and after seeing that gorgeous, handsome, tattooed helper of yours, I just had to give it a shot. I halved the recipe and used 1 cup bread flour and 1/2 cup mixed, whole grain flours and I got goose bumps when I cut it and put the first piece in my mouth. ***FANTASTIC***

     I’ll definitely let Andrew know you loved it! ~j

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     Bob — 6/8/09 @ 2:31 pm

     SteamyKitchen, Jaden,

     Thanks for your comments. I tried to add flour and knead after the 20 hour wait. It didn’t work well. After 20 hours rise time the dough actually looks like starter. To knead it into a soft dry dough it requires several cups more flour. After adding one cup and still have on my hands a gooyee sticky dough, I decided to wait the additional 2 hours rise and bake as usual. I still got a good loaf of bread, but I recommend sticking to the original recipe.

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     kalyn — 6/12/09 @ 1:56 pm

     Help! I love the taste, and the ease, but have tried five times now and no matter what I do, I cannot get the dough to not stick and fall as I put it into the baking pan. I have tried floured towels, more heavily floured towels, parchment paper, parchment paper with cornmeal. Do you have any advice for me? I saw above that Kirsten used a greased bowl and I wonder if that makes the crust more soft?
     Thank you.

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     maria — 6/15/09 @ 9:12 pm

     this looks ssoooo good!! this might sound weird, but i think that everything tastes good dipped into the perfect barbeque baked beans. surprisingly, winn dixie has one of the most mouth watering baked beans i’ve ever eaten!!!!!

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     colly — 6/16/09 @ 9:16 pm

     i tried making a regular kneaded dough last night and it tasted ok but it was too dense and heavy, i came across this no knead bread today and after flouring my kitchen last night !!! i cant believe how easy this seems. i like a sweeter bread and having never tried this before i wonder if i should add a little sugar to the mix. has anyone tried this before?

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     colly — 6/17/09 @ 12:29 am

     WOW how simple and how good. i could not of asked for better results. crusty outside, soft and light inside. i have to admit i used simple all purpose flour, rapid rise dry yeast, and table salt. i did add a little sugar. i ‘baked’ it in a non stick calphalon pot, and have amazing results !!! i did use the parchament paper idea and it was so simple to do. i will be using this over and over. 5 stars.
     Thanks! yay for bread. Yes, the parchment makes it so much easier.

     jaden
     

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     Lillian Patterson — 6/22/09 @ 12:13 pm

     Wow, I just finished baking this and am now waiting impatiently for it to cool. I can’t believe I just made my own bread! Thanks so much for sharing this recipe!

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     ChrisB — 6/24/09 @ 12:11 am

     Kalyn- I too had the same problem with the dough sticking to the floured towel. If I used enough flour to keep the dough from sticking to the towel, then the finished bread had big hunks of baked flour stuck to it, yuck. I finally had success by easing the dough onto my Silpat sheet and then tucking it into a large bowl to keep it from oozing over the edge for the 2 hour nap. I then very gently tipped it into my cast iron pot. There were a few tiny pieces that stuck to the Silpat sheet, but they unstuck themselves very easily and the bread turned out fantastic. Good luck!

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     Mairead — 6/24/09 @ 10:10 pm

     Thanks for sharing this great recipe! I too have been enjoying your bread recipe, I’ve made it every day this week and unfortunatly eaten it too! The only problem I seem to have is that it sticks to the pot every time. And I end up leaving chunks of it in the pot… Has anyone else had this problem and does anyone have any suggestions?

     Try putting the dough on parchment paper to rise…then lift entire thing into the hot pot to bake. That way you don’t have to worry about handling wobbly dough! Just lift dough up holding parchment paper and put into pot. The parchment paper will protect your dough from sticking to pot. ~jaden

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     Jo — 6/24/09 @ 10:26 pm

     My daughter made this bread for us for Father’s Day. She used the same recipe, from a different source, and added chopped rosemary and lemon zest. It was wonderful. I have never made bread in my life and I am determined to try this recipe this week. I looked it up online and ran across your website with your adorable little son. He makes me want to bake! Here he is, making bread, with nary a (perfectly coifed)hair out of place. Your website was fun and entertaining and I learned a thing or two about bread. Thanks!

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     Amber — 6/25/09 @ 3:14 pm

     I just made your 3 hr. french bread recipe, and it was perfect! I am drooling over this No-Knead recipe, however the only pot that I have is a stainless steal pot with a glass lid (the handle is steal with a rubber covering… i wonder if that would melt?)… I do own a ceramic crock pot… however it too has a glass lid… what would glass do at extreme heat and then being removed from extreme heat?

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     Danneauxs — 6/28/09 @ 2:52 pm

     Amber:

     User either pot and add a cookie sheet as a lid, or a pie pan/plate if it fits. There are many things that can act as a lid. The first time I made it I used my dutch roasting pan and just made a oblong loaf. Parchment paper helps sticking. I just put the parchment paper in a bowl under the dough for it’s 2 hour rest then lift the whole thing out and into my glass bowl. As long as the glass is tempered it should be safe for the oven – just don’t throw it into a cold sink full of water!! Maybe you have a corningware or pyrex dish some where. That and a makeshift lid works fine too.

     Danneauxs

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     Annie — 6/29/09 @ 1:35 pm

     I think the key to keeping the bread dough from sticking to the towel is Cornmeal.
     After shaping, sprinkle about a half cup of cornmeal onto the towel before giving it a 2 hour nap.
     The tricky part is transferring the dough to the hot pan.
     Don’t flip the bread, since you want the cornmeal crust to be on the bottom.

     Great tip! thanks! ~j

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     ninu — 7/6/09 @ 2:18 am

     hey this sounds amazing!!! i ve never baked bread before and i guess this will be the beginning of a long love affair! do have a query though… how long ca i leave the dough in the fridge? days? weeks? months? will it keep in the freezer for that long??

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     The ultimate thread! (possible NSFW 35 percent) (#50) - Page 62 - IH8MUD Forums — 7/9/09 @ 11:26 am

     [...] recommended a few TUTs ago? I’ve made two kinds. The first one was kind of chewy and rustic: No Knead Bread: So easy a 4-yr old can make it!|Steamy Kitchen The second one (the Almost No Knead Bread) was lighter and fluffier: [...]

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     David in San Antonio — 7/12/09 @ 12:59 pm

     The first time I made this bread, I let it rise on a floured towel. Once was enough. Ever since, I rest it on parchment paper that I’ve spritzed with some cooking spray. It’s easier to transfer the dough, still on the paper, this way, and I’ve never had a sticking problem.

     I, too, use a Le Creuset pot and after many, many loaves the knob shows no signs of damage, even though I heat the pot to 500F before putting in the dough and turning the temp down to 425.

     I usually substitute either whole wheat or rye flour for 20% of the bread flour (3 ounces out of 15)and add a heaping tablespoon of vital wheat gluten (wheat flour with the starch removed), which adds a little “oomph” to its oven spring.

     Can’t wait ’til my 3-year-old granddaughters (we call them the “real” Minnesota Twins)are old enough to try this. Their daddy and momma already have them joyfully into cooking and baking!

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     BZ in BA — 7/18/09 @ 9:15 pm

     Hi. I have been making no-knead bread for awhile, and I have found that while it is not quite as “perfect” nor as “traditional-looking”, it can also be made in a Dutch oven on the stovetop. This is particularly convenient for me, since my oven is not the right size for baking something like this…. I brush the sides of the pot with olive oil, but I am not sure whether or not this makes a difference. I then let it go on low heat for about an hour and a half – until it reaches 205 more or less in the middle of the loaf. I also like adding a tablespoon or two of vinegar, because it tastes more like sourdough.

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     Teri — 7/31/09 @ 6:06 pm

     I’ve just completed the hardest part of this recipe…. the cooling… the waiting for that first bite…then heaven in my mouth. It is ABSOLUTELY WONDERFUL! It is crusty and chewy and yeasty and sooo comforting … I could go on. It’s what I’ve always wanted my homemade bread to be. I will make this again and again.

     Thank you Andrew, for your amazing instructions I couldn’t have done it without your help!

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     Kira — 8/6/09 @ 11:27 am

     Make that a 3 year old can make it (although he has always been advanced for his age .
     Thanks!

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     Mary — 8/7/09 @ 5:17 pm

     Gina and Ollie: I live in New Mexico in the Sandia foothills–our house is at approximately 6,100 ft (and we have very low humidity). I’ve made this bread many times–exactly as the original recipe and once substituting some whole grain flour (but with no other alterations)–and it has always turned out great. I’ve lived here nearly 40 years and seldom alter recipes for high altitude and I’ve had very few bad results. Maybe the yeast was old or not instant?

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     Experimenting, and kind of failing, at no-knead bread « The Mija Chronicles — 8/12/09 @ 9:40 am

     [...] find videos about how easy it is. Blog posts. Even one set of photos where the bread’s made by a 4-year-old boy. (Who is extremely [...]

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     Helen — 8/24/09 @ 9:07 pm

     I use my sourdough starter in place of the yeast, about 1/2 cup of starter and enough water to measure 1 & 2/3 water, or a bit more, depending on the amt of flour. The great thing about this recipe is that it is not fussy, a bit more or less and it is still fabulous! Now if only we could figure out how to adapt for french bread…I am a potter so maybe I’ll try to make a ceramic french bread pan with a lid. That would be a challenge!

     Helen

     • 

       SteamyKitchen replied: — August 24th, 2009 @ 9:46 pm

       fantastic idea! you’ll have to send me pics if you make your own ceramic french bread pan!

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     Jeff Robinson — 9/2/09 @ 7:06 am

     I’m delighted with the no knead recipe and find it works perfectly with white flour. However, I prefer wholemeal four (as we call it in the UK) which is much stronger and heavier than white. I have experimented with using some of each, with adding more yeast and even with adding a little oil. The results are all okay and edible but not as crispy and satisfying as when using white flour. Any suggestions?

     • 

       SteamyKitchen replied: — September 3rd, 2009 @ 10:52 am

       Jeff- you might want to pose this question to:
       http://www.realbakingwithrose.com/

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     New York Times’ No – knead bread « the geek cooks’ chronicles — 9/9/09 @ 3:19 pm

     [...] (which I believe help soar sales of Le Creuset French Ovens everywhere around USA) but decided that Steamy Kitchen’s post about the process, with her little boy doing each step, was easy to understand and extremely [...]

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     LKay — 9/16/09 @ 7:05 pm

     I couldn’t find bread flour so I bought pastry flour. I just took my loaf out of the oven and it’s pretty flat and seems dense. Is it because of the pastry flour? What’s the difference?

     bread flour has the gluten that pastry flour doesn’t
     That’s why your bread was flat and dense. ~j

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     Original No-Knead Bread « A Bread A Day — 9/22/09 @ 4:43 pm

     [...] has been written about the characteristics of this bread, so I’ll spare you that much.  (Is anyone reading [...]

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     Jim-49 — 9/24/09 @ 3:22 pm

     Hey,”Lady”, (and I don’t use the word loosely),love the site,and the little boy cooking!! I got two little girls,and the little girl,(5),can make you biscuits,cookies,and many other helps,and the 11 year old,can hold her own,in the kitchen.They,need the help,and learning,only parents and grandparents,will give. “The Lord Said ,Bring them up in the Way they should go,and when they are old,they won’t depart”!! Please keep on Cooking!!!

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     Beverley — 9/24/09 @ 5:28 pm

     Thanks for the posting, it looks great!

     Your story about little Andrew eating the bread on the steps wiggling his toes brought a tear to my eyes. I’m so sappy sometimes!

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     Shereen — 9/25/09 @ 1:42 am

     hi,
     My bread looks ok, but I had difficulty cutting the bread. It’s thick & hard on the outside but soft & chewy on the inside. I used about 230 deg Celcius. Did I use too little/ too much water? or did I bake too long? Your recipe says that the crust is thin but mine is thick. I’m not sure what went wrong.

     Your advice would be greatly appreciated.

     send me a photo of the inside and outside of the bread ~jaden

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     Shereen — 9/25/09 @ 6:10 am

     hi, Jaden

     thanks for your reply
     below is the link to the picture of my bread.

     http://www.facebook.com/album.php?aid=110919&id=635914579&l=f5d08d28d2

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     超夢幻免揉麵包 « 一平方 — 9/29/09 @ 4:02 pm

     [...] 號稱四歲小孩都會做的免揉麵包 [...]

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     Jessica — 10/4/09 @ 4:18 pm

     I just took my first loaf out of the oven – it smells heavenly, and it’s crackling and snapping as it cools on the counter. I can’t wait to cut into it! Thanks for the great recipe tutorial, you make bread baking much more accessible to those of us unfamiliar with the process. I tried your French bread recipe last week and it was delicious, too (although not as pretty as yours).

     Great! Thanks for letting me know.
     You’ll have to try the no-knead cinnamon rolls next!

     I just made these from no knead bread basic recipe
     http://twitpic.com/ka61e

     jaden

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     Bob — 10/5/09 @ 2:27 am

     Ok I’m a little confused. If you’re going to go through all the trouble of stirring and proofing, whats the big deal about kneading it? It really isn’t that hard and the results are much better.

     This is much more like pizza dough than any bread I want to cut up and eat.

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     No Knead Bread « Elitefood — 10/6/09 @ 12:46 pm

     [...] to no knead bread. I had heard about it, but never made it. The recipe can be found in Finnish or in English online. The dough was easy to make, but the dough didn’t rise well. I don’t know if it [...]

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     wanda — 10/14/09 @ 4:37 pm

     i do not have instant yeast,i did look for it in the store,what i have is active dry yeast,what would i do different in making the bread,this is my first attempt at making bread and i figure if a 4 year old can do it ,surley i can,i guess i will see.

     Yes, you can use active dry. Have fun! Jaden

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     Graham Charles — 10/16/09 @ 1:20 am

     I use the same pot you do (and the same recipe!) but I just unscrew the handle. It makes it a pain to get the top off — silicone-ended tongs seem to work the best.

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     Come, Shoot The Breeze With Me! | A Classic Housewife, Daily Life — 10/16/09 @ 8:54 pm

     [...] Steamy Kitchen: No-Knead Bread Recipe [...]

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     Mary — 11/4/09 @ 12:50 pm

     I can’t wait to try this recipe. Your son is wicked cute, and the end of this post, when you were writing about eating the bread together and hoping he remebers this someday… yeah, that made me cry! I’m a mom… and a wicked sap apparently!

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     leng — 11/12/09 @ 1:16 pm

     hi there! i have read i think two days ago about the no knead bread that you can keep for 4 days in the fridge, where you said you could just take a pinch of it and make your bread anytime of the day etc. but i cant find the article anymore could you please help me. thanks!

     • 

       SteamyKitchen replied: — November 12th, 2009 @ 2:22 pm

       yes – http://www.artisanbreadinfive.com

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     Cindy Atha Weldon — 11/13/09 @ 4:54 pm

     So, would it work using gluten-free all purpose flour? Any changes in ingredients other than the flour to make it gluten-free?

     • 

       SteamyKitchen replied: — November 13th, 2009 @ 5:06 pm

       I have no idea! I don’t use GF flour. Try getting this book: Healthy Bread in Five Minutes
       It’s got some GF recipes, similar concept to No Knead bread

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     Belachelijk makkelijk brood | Yummy in my Tummy! — 11/16/09 @ 2:02 am

     [...] Het zorgde voor een ‘opleving’ in de foodblogwereld. Kijk bijvoorbeeld eens hier, hier of hier. Het recept is simpel en je hebt maar weinig ingrediënten nodig. Dus waar wacht je nog [...]

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     susan — 11/29/09 @ 6:21 pm

     Veeery cute. My boy is 9 now & helps a lot. I have pix of him at 3 sitting on the counter, helping me cook, flour all over him. Question – I have solved many of my baking irregularities with measuring flour by weight instead of volume. Any idea on the flour for best results? I run into a lot of variation, especially with boy child helping & packing the flour in like it’s cement or fluffing it with his fingers. Thanks -Susan

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     The Easiest Bread You’ll Ever Bake « Lick Your Screen — 12/1/09 @ 1:34 pm

     [...] three weeks ago, my sister sent me a link  to the Steamy Kitchen blog – a page about bread so easy a 4-year-old can make it. She even has pictures! Check them [...]

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     Diamond Dave — 12/2/09 @ 10:25 pm

     Looks like a competent little helper! I’ll try this…

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     See Amy. See Amy bake. Bake Amy bake. « Digital Art House News — 12/10/09 @ 3:50 am

     [...] can find the recipe for this bread here, it is so [...]

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     Aja — 12/12/09 @ 6:05 pm

     Thank you for sharing this recipe. I just baked it today…WONDERFUL! It was one of the BEST breads that I have made to date. It also made amazing sandwiches

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     iruma — 12/23/09 @ 8:24 am

     hi there,

     Thank you for sharing this recipe. I have the dough sitting nicely on my kitchen ready for a long sleep tonight. Hopefully it will be ready for tomorrow xmas eve dinner. Just wondering, i am going to use pyrex to bake it, however do you think i can use alumunium foil to cover it while its in the oven? otherwise do you have any other suggestions? thanks

     • 

       SteamyKitchen replied: — December 23rd, 2009 @ 9:42 am

       you’ll need a lid – the aluminum foil won’t trap enough moisture. the lid is to trap moisture and create steam for the crisp crust. if you don’t have a perfect sized lid, go ahead use foil – just know that your results will be different.

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     Peg Salvage — 12/28/09 @ 8:44 pm

     Any ideas why I have such trouble with my dough sticking to the cloth during the 2 hour nap? I’ve tried this a few times, and each time I lose a third of my dough since it gums onto the baking cloths I use. I always flour them quite well – I’m not sure what else to try.

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     all the hype « Whitney in Chicago — 12/28/09 @ 10:35 pm

     [...] have to replace the nob with a metal one that can withstand the necessary high temps. Its so easy a 4-year old can do it. Many, many books have been written mimic-ing it, and expanding on it, even from the [...]

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     Padrons — 1/1/10 @ 10:46 pm

     This is seriously so easy! I can’t believe I’ve been making bread any other way… and I too get a little bit of wheat flour in there sometimes, I like the flavor.
     -Sylvia

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     Stacy — 1/2/10 @ 12:26 pm

     I found this recipie about a year or so ago. I made this easy wonderfully delicous bread several times and impressed everyone. I then lost the recipe. I have been searching for it and decided to look online again. I thought how could I ever find it. As I randomly searched over all these wonderfully looking bread recipies I couldn’t stop looking for yours. As soon as I clicked on this link and saw your cute son I knew I was in luck!! Thanks a ton for this post.
     Stacy
     PS Im saving you in my favorites!

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     Sandy — 1/3/10 @ 5:48 pm

     Hi, I made this a few days ago and it was great! I was going to make some more but ran out of bread flour and thought I remembered you had said something about whole wheat, so I am in the process of trying it that way. My question is, in the recipe for no knead baguettes there is sugar. I was actually surprised the original did not have some sugar for the yeast to “eat”. I’m not sure if that’s a question! Anyway, should I add sugar to the No Knead Bread or not?
     Thanks!

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     Elaine — 1/8/10 @ 5:29 pm

     Hi, Steamy! This bread looks lucious! My one question is: can you double the recipe to get a 2-pound loaf? We’re a bread-hound family of six & NEED a big loaf? Thanks so much for your help!

     • 

       SteamyKitchen replied: — January 8th, 2010 @ 6:10 pm

       Yes, you can double the recipe, but I’d recommend making two 1-lb loafs. Making a giant 2-lb loaf is tricky in terms of timing and getting the interior cooked through w/o burning the exterior.

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     Monika — 1/10/10 @ 10:38 am

     Hi, Steamy! Right now I am in the process of making the bread. I made one loaf all purpuse flour and second with you secret 1/2 cup of whole wheat flour but did you also add more water because it looks that the dough with whole wheat flower is dryer not as floppy like the other one. I don’t know how to explain. We will see results in couple of hours. Iam now on second rising. Thanks

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     Easy to bake bread, two methods. at Lovely Lentils — 1/11/10 @ 1:01 pm

     [...] This bread is equally easy to make, though it takes longer to ferment. It needs a minimum of 12 hours hanging around time. The loaf is similar to the method above, I will have to make both at the same time to decide which produces the best loaf, but I suspect there isn’t a lot in it. [...]

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     Jayne — 1/13/10 @ 4:40 am

     I tried the recipe 2 days ago (actually made the dough and stuck it into the fridge for one day) and pinched off an orange size one today to make a mini loaf. I baked it for 25 minutes. The texture was chewy with large holes inside. Is it supposed to be like that? I expected soft. It tasted ok, only it felt like I was eating undercooked bread. hmmm…I don’t have a cast iron pan so I chose to peel a bit for this morn. Maybe more tomorrow. Can I use this recipe for pizza base and flavoured breads? I notice you used sweetened dough for your nutella one and olive oil for the pizza one. Wonder if this basic one will with as well.

     Well, you can’t expect the same results if you’ve changed the dough size and wing the baking time. Just follow the recipe, master the recipe as-is – then start changing it around. ~jaden

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     Andrew — 1/14/10 @ 2:01 am

     Thanks for the great piece on no-knead bread. I can’t wait to try it. Will a Lodge 5-Quart Dutch Oven be large enough for this bread baking? I can’t seem to find dimensions on the Internet for the size enclosure to use.Thanks.

     Yes, a 5quart dutch oven should be fine! ~j

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     Jee — 1/24/10 @ 2:48 am

     Jaden -
     I just mixed the dough together and am letting it sleep overnight.
     I was wondering – why the towel? Can’t I just put it back in the bowl I mixed it in or something? Just wondering if there is a specific reason I need to put the shaped dough on a towel. I think I’ll just put it in a bowl and let it rise then bake and see if it makes any difference.
     I also don’t have a dutch oven or cast iron pot etc that can go in the oven at 450 and also has a lid.
     So, sadly I will be baking it in a loaf pan or something. I will also let you know how this turns out.
     I’ve been too chicken to try this out but am finally going for it – with me luck!!

     • 

       SteamyKitchen replied: — January 24th, 2010 @ 5:54 am

       Jee- the dough will stick to your bowl. The towel makes it easy to lift the dough without deflating.

       Without a cover, you won’t be able to generate enough steam to get a crisp crackly crust.

       • 

         Jee replied: — January 26th, 2010 @ 1:01 pm

         I used a towel and it still stuck to it but I was able to get most of it in the stoneware pan I used. I covered it tightly with foil and when I opened the foil 30 minutes the top was not as pretty as yours in the picture but I still uncovered it and went with it. I had to leave it in the oven for about 10 more minutes but it tasted great!!!
         Just one question – how do you get the bread out of the pot once you’re done baking? I had a little trouble with that – thanks again for this recipe!! I think I’m gonna go buy myself a cast iron pot soon.

         • 

           SteamyKitchen replied: — January 26th, 2010 @ 1:16 pm

           try using parchment paper instead of towel – and just use the parchment paper to lift dough out of the bowl into the pot. The parchment keeps the bread from sticking in pot.

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     Procrastination, thy name is Bullwinkle « Out of Yarn — 1/31/10 @ 8:14 pm

     [...] opinion on this one.  Also, google “no knead bread recipe” for a variety of free versions (this second one is from a baker I trust (Rose Levy Beranbaum) and uses a slightly different [...]

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     lori — 2/8/10 @ 1:28 pm

     your instructions say “give it a goodnight kiss and let it sleep 12-20 hours”????? the recipe says 2 hours? Please advise.

     • 

       SteamyKitchen replied: — February 8th, 2010 @ 2:43 pm

       Letting it sleep for 12-20 hours refers to step 1 in recipe.

       There are 2 rises in bread baking. Once overnight; then form; then let rise again for 2 hours

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     Susanne — 2/8/10 @ 5:11 pm

     Saw your website and the recipe for the NKB. If your 4 year old can make it, I figured so could I! He’s such a cutie! I can’t wait wait for my 2 yr old to start “helping” me to cook. Anyway, the bread turned out FANTASIC in my 5 qt Le Cruset pot. It was so beautiful that we video taped the crackling of the bread as we took it out of the oven. I used the parchment paper and it worked great. I will definitely be making this one again and again. It’s time to kiss my breadmaker goodbye!

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     Tiffany — 2/8/10 @ 11:48 pm

     LoL. This made me laugh. And your son is cute. Thanks for an awesome bread recipe..came out wonderful and I will be making this again and again.

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     Sharon — 2/9/10 @ 2:21 pm

     I read somewhere to add Vital Wheat Gluten to the recipe… do u recommend this?

     • 

       SteamyKitchen replied: — February 9th, 2010 @ 3:03 pm

       You can if you want – it just adds more gluten, but I don’t find the need to use it.

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     At Home with Kristi » Blog Archive » Kristi’s No Knead Bread — 2/10/10 @ 11:58 pm

     [...] it the first time I was hooked!  I’m pretty sure this is the original one I used, and then this one as well.  As I said, these recipes produce amazing bread, but it seems that I don’t have the [...]

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     Nikki — 2/16/10 @ 1:30 am

     I just did two loaves of this bread… and I’m so impressed with the results… I can’t even get over the fact that this was my first time ever making bread.

     Thank you so much for this recipe! – and thank Andrew for me for the demonstration! lol

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     JAn Roseland — 2/24/10 @ 4:54 pm

     I made my first loaf of no-knead bread and was I surprised! It looks so very good and when I cut into it it has the holes I have been looking for in homemade bread, The only thing I am questioning is should the bread be damp on the inside? Am I doing something wrong, Or is it supposed to be that way? I do not have a cast iron pot ( I have ordered one) so I used the liner from my crock pot. But the little tab on the lid did come off! No big deal there tho. Thanks for any help.

     • 

       SteamyKitchen replied: — February 24th, 2010 @ 5:19 pm

       If the bread is still wet in the middle, you’ll need to bake longer.

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     Rosa — 2/25/10 @ 6:48 am

     Adorable boy! Glad I found your page – it’s my favourite no-knead one and I love the other recipes too. It helps that I have 2 boys of my own!

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     heather — 3/1/10 @ 2:33 pm

     hello…..i tried making this bread today. i need your help! im no bread maker! and im not 4yrs old……..i think maybe i should have had my daughter (4yr old) to help me out. hee hee anyway, i used parchment paper as you said and it ended up sticking to the bottom of the bread. also, the bread was dense….not like the usual rustic bread ive eaten. any help would be appreciated! thanks for your time!

     • 

       SteamyKitchen replied: — March 2nd, 2010 @ 8:09 am

       Hi Heather – gosh there are so many factors at play here. Was your oven temperature right? Was your yeast fresh? Did you follow instructions exactly without any changes?

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     Seth — 3/2/10 @ 7:11 pm

     Thank you, thank you! My bread machine broke recently and I fell upon this recipe. Easy, peasy & delish…I love it! I’ll be making this bread for my 3rd time this evening and I don’t think I’ll need to buy another bread machine now.

     Seriously I don’t know how this works. My machine recipe used a bit more flour (4 cups) but 8 times more yeast (2 teaspoons!) as well as a Tbl. of sugar. On top of that, it didn’t taste as good. I always thought that it was the sugar that activated the yeast and the salt that held it back but whatever – somehow this works perfectly.

     Two quick questions if I may. I’ve been using bread machine yeast but should/can I use regular less expensive yeast? Also would this recipe double well?

     Thanks for a great recipe, amusing article and awesome photos of your cute boy. Did I say thank you?

     • 

       SteamyKitchen replied: — March 2nd, 2010 @ 9:01 pm

       Seth- aww thank you! I’ll let Andrew know he has a fan.

       re: yeast – use the less expensive yeast!

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     heather — 3/3/10 @ 1:21 pm

     thanks for your response….i will try again and let ya know! the yeast was brand new. however, you say ‘instant yeast’ and i used dry active yeast….is that the same thing?

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     heather — 3/5/10 @ 12:59 pm

     ok, so i tried it again and used a different yeast. not sure the difference between the 2 besides the look. (see how much im NOT a bread maker?) my motherinlaw gave me some and i used it. the bread turned out much better! i also didnt use the parchment paper, instead dusted the bottom of the pan w/ some flour. that worked perfectly!! i was also a little ambitous and threw some sun-dried tomatoes in the dough just before baking. it was nice. have you tried to use other ingredients like this……maybe olives??

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     Tatuaje Cigars — 3/6/10 @ 10:13 pm

     I love when you don’t have to work very hard and you still get such an awesome product! This was really fun to use as a base for my pizzas on Sunday Funday (tradition at our house). It was so easy to make and the kids really enjoyed it. Kudos.
     -Sylvia

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     Andrea — 3/18/10 @ 10:36 pm

     I just sliced a piece of my first loaf, baked using your instructions. It’s fabulous–thank you!

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     Baking Bread « — 4/1/10 @ 5:55 pm

     [...] Twice now, Zeke has sucessfully made this super-easy Awesome No-Knead Bread. [...]

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     Anna — 4/4/10 @ 8:38 pm

     Hi,
     I love your explanation & pictures for this recipe and want to try making it. But I do have a question about the pot. Do I need to oil/butter the cast iron pot? or do I have to use parchment paper? I’m concerned with the bread sticking to the sides of the pot.
     Thanks for the advice,
     Anna

     • 

       SteamyKitchen replied: — April 5th, 2010 @ 1:26 am

       Hey Anna-
       Yes, use parchment if you’re afraid of bread sticking (i.e. if your pot is not seasoned well. )

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     Marta — 4/8/10 @ 7:08 pm

     Any reason you couldn’t do 100% whole wheat? I know that whole wheat makes a more coarse or tough texture, but it really is so much better for you!

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     Leftovers: Belgian Beef Stew « Epicurean Tendency — 4/9/10 @ 3:59 am

     [...] made this.  It was really good.  I mostly used this recipe.  Next time I do it, I’ll take pictures and tell you how to do it, [...]

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     Seattleguy — 4/13/10 @ 11:54 pm

     Thanks for this i made 2 loaves so far. Neither have been perfect, I get sticking when dumping from the second rise which somewhat throws off my shape but they have been delicious.

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     BooMama » An Unexpectedly Happy Cooking Moment — 4/14/10 @ 3:32 pm

     [...] recipe indicated. After a little research, though, I discovered that Jaden at Steamy Kitchen has a similar recipe on her site, and for me that was confirmation that I needed to try [...]

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     DeeAnna — 4/16/10 @ 10:11 am

     I made this bread yesterday and blogged about it. It was so perfect that I made it again this morning. I make the dough in the morning and let it rise slowly until the next morning before I bake it (about 20 hours). It works out perfectly! I’m testing out some variations in the amount of white flour and using some White Whole Wheat to see how it goes. Thanks for the inspiration. (I linked back to this post)

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     Incredibly edible « Absolutely speechless — 4/20/10 @ 8:59 pm

     [...] I mentioned it to Bethany, and not surprisingly, she had a suggestion.  ”How about trying the bread that is ’so easy a four-year-old can make it’?” [...]

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     Poultry is my kryptonite — Big Mama — 4/21/10 @ 1:11 am

     [...] of my goals was to make the No Knead Bread that Sophie mentioned last week because, ever since I made Ree’s cinnamon rolls last fall, [...]

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     Stephanie — 5/2/10 @ 3:21 am

     Hi,
     I just purchased my first ever Le Creuset emameled cast-iron. The sales lady mentioned “no knead bread” so when I Googled it and your post was the first link listed. I was delighted when I realized I was at “SteamyKitchen.com”. I love your posts on Pioneer Woman’s TastyKitchen!

     I have a bit of OCD and need to know when you say “warm water” what temperature do you mean by “warm”. Is that 80 degrees F or something else? Does it even matter?

     I can’t wait to make this bread! Thank you!

     • 

       SteamyKitchen replied: — May 2nd, 2010 @ 9:02 am

       Honestly, it doesn’t matter exact temp for warm – like a warm baby’s bath….or a temp you’d wash your face with

       • 

         Stephanie replied: — May 3rd, 2010 @ 7:27 pm

         Thanks for the info! I made the bread (water temp was 80) – it was wonderfully soft inside. It reminded me of a loaf I bought at a trendy bakery, but cost a lot less!

         Have you ever added anything to it (ex. garlic cloves or rosemary)?

         • 

           SteamyKitchen replied: — May 3rd, 2010 @ 7:32 pm

           Yes! No Knead Stecca Bread

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     Sandy — 5/12/10 @ 11:48 pm

     The photo of your son kissing the bowl of dough night night before putting it to bed in the fridge is precious! We also have a four year old. We will have to try this recipe. It looks good.

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     Kitty — 5/19/10 @ 6:16 pm

     didn,t read all the interesting responses so don’t know if anyone has asked this before but can the bread be baked in a loaf pan also

     • 

       SteamyKitchen replied: — May 20th, 2010 @ 1:37 pm

       You’ll have to divide dough and bake in separate loaf pans, but yes, I’ve done No Knead Bread in loaf pans before.

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     Monique — 5/21/10 @ 1:04 pm

     I’ve tried this recipe twice now and my dough does not rise. I’m using 3 cups of 100% whole wheat flour because I think it’s healthier and I want to feed my baby this bread. Could this be the problem? Also, I’m using active yeast instead of instant yeast but I read they act similarly. Is this not true? Could it be it’s not warm enough where I’m letting my bread rise? Thanks for your help!!

     • 

       SteamyKitchen replied: — May 21st, 2010 @ 1:17 pm

       Yes, that’s your problem. Using 100% whole wheat flour will definitely give you different results – I normally will sub 1 cup of whole wheat flour for the all purpose. However, if you’re looking for healthy bread recipes, definitely pick up Healthy Bread in 5 Min a Day by my friends Zoe and Jeff.
       You can use either active or instant for this recipe.

402. 402
     

     Dave S — 5/25/10 @ 11:12 am

     thanks, started making no knead back in september of 2009 after seeing the NYtimes youtube video with Jim Lahey? from NYC.

     I still had a few doubts and worries and your site basically told me to relax, not to worry and everything will come together anyway. At first i was worried about the shagginess. Then at times the dough would stick to my cloth after proofing, leaving the dough hanging as it plopped down into the dutch oven! I scrape it off, as it tends to happen every once in a while (it is a poolsh/ very wet dough anyway) and it never affects the quality of the bread, it just adds to the rustic flare!

     Any tips on preventing sticking to the cloth?

     Tip: When using the dutch ovens with the synthetic handles/black knobs, you can just wrap them with some tinfoil. My first time baking with the dutch oven, my handle popped and exploded (nothing too serious), which was fine because i started using a smaller one and getting a nicer shaped bread. I have been baking with the same dutch oven (le creusset – white fromthe 80s?) and have the knob covered in tin foil (100 or so breads later) and its fully intact! … the dutch oven on the other hand is dirty on the outside (proof that its being USED!!!) and i never clean the inside, just empty any crumb/crust out. My bread always comes out nice and easy.

     Thanks again for the PEACE OF MIND! Kept this simple to make bread even simpler!

403. 403
     

     Andrew R — 5/27/10 @ 12:14 am

     When preheating the pot in the oven, should it be covered? Should the cover be heated separately? Should it not be covered?

     Another problem I’ve had:
     The first time I made it, it worked wonderfully…

     But the second time, it didn’t work out quite so well. The bread took FOREVER to bake and was absolutely pale white after the first 30 minutes. The only difference the second time was that during the second rising, when you let it rise on a flowered towel, I used a flowered sheet of plastic wrap instead of a towel. Would that explain why it took forever to bake?

     • 

       SteamyKitchen replied: — May 27th, 2010 @ 2:35 am

       When preheating, it shouldn’t matter if pot is covered or not – just preheat both pot and lid.

       What surface you let it rise shouldn’t matter either. The bread taking longer to bake (and brown) has to do with oven temp…perhaps the oven for some reason fluctuated in temp? How did it taste? Did it rise properly?

404. 404
     

     Andrew R — 5/27/10 @ 9:28 pm

     It tasted great in the end, and it rose just fine. The problem, I think, may be that our oven is likely cold. We’ve had problems with our oven being too cold in the past. The last time I made the bread, which was just after my post, I set the oven temp to about 470 or so, and it did much better. I’m thinking the oven may be 25 or 30 degrees cold.

     But I’m glad that it doesn’t matter what surface it cures on. I’ve been looking around for just the right towel, and it worked really well when I used plastic wrap, lightly floured. Other than a couple hiccups here and there, it’s worked out really great. It usually doesn’t last more than a day before it’s all gone!

405. 405
     

     Sheila Wilde — 5/31/10 @ 2:20 pm

     I have been making this bread about two times a week since I fist found the reciepe two months ago. I have a pyrex type class loaf pan with lid and have been using this. I put dough in a greased pan for second rise and then put in cold oven. Set oven to 450 and set timer for 48 minutes with lid off last 10 or 15 minutes. The bread turns out great every time. Sometimes I make rye, whole wheat or white. Love them all.

406. 406

     FAB – Hands-Free Bread-Baking « Poor Student | Food Geek — 6/5/10 @ 12:50 pm

     [...] useless when it comes to practical bread-baking. Hence for starters, I’ve decided to try Steamy Kitchen’s No-Knead Bread recipe, that is apparently ‘so easy even a 4 year old could do [...]

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     Amber H — 6/10/10 @ 10:44 am

     Made this today! It is sooo easy to make! Smells delicious. Mine is cooking right now, but I can’t wait to take a bite!

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     Jen Hammond — 6/10/10 @ 1:10 pm

     That is a cute boy! Great instructions too. I have now let my dough sleep for 24 hours. I hope longer rest time doesn’t ruin it like my daughter when she over-sleeps.

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     Ginny — 6/14/10 @ 9:59 am

     Thanks so much for the recipe! I woke up at 6am to finish making it so my family can have it fresh for breakfast. It totally worth it! It’s the first time I heard the bread sing!
     Now it’s time for me to go take a nap.

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     Matt R — 6/26/10 @ 8:51 am

     Great recipe, I’ve been making it for a couple years now and I love it! Maybe someone mentioned this previously (lots of comments), but sometimes I substitute a bottle (12 oz) of good beer for the water and mix in 1/2″ cubes of cheddar…makes for a great beer cheese bread.

411. 411

     Bread (no-knead) — 6/28/10 @ 2:40 am

     [...] of bread. And after searching on all sorts of blogs for a recipe, I found a great explanation on Steamy Kitchen. This is the recipe I managed to ruin. I hang my head in shame, since even her 4-year-old had no [...]

412. 412

     On trend: Feta Fantail Rolls – A cooking blog - Kitchenist — 7/6/10 @ 12:15 pm

     [...] at the same time as each other. When I started Kitchenist last Spring, bloggers were all making no-knead bread or those New York Times-approved chocolate chip cookies. Come summer, it seemed like everyone with [...]

413. 413
     

     Cat @ theKitchenMaid — 7/7/10 @ 8:51 am

     Can I use a non-stick metal wok? It’s oven safe.

     • 

       SteamyKitchen replied: — July 7th, 2010 @ 9:11 am

       I really wouldn’t – that nonstick surface at *that* high of temp in the oven isn’t good (for you or for the pan – even if it is oven safe)

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     As the Dough Rises « a glass of milk — 7/11/10 @ 9:30 am

     [...] of making food that Jaden’s four-year-old son can make, I returned to the kitchen to make no-knead bread.  I’ll let her tell you what to do because it’s as simple as dump, stir (with a wooden [...]

415. 415
     

     Natalie @ Cake Decorating Books — 7/17/10 @ 1:07 am

     Great post. I have never tried no knead bread but I am going to give it a try. If is is so easy to make I might make bread more often.

416. 416
     

     Cigars Online Guy — 8/4/10 @ 9:58 am

     Looks like a great recipe – and obviously it works. To think that I’ve been kneading bread all this time! Perhaps a dumb question – but can the rising process be made any faster? I’d like to try this recipe out for a fancy team lunch at work tomorrow. Thanks for your advice.

     • 

       SteamyKitchen replied: — August 4th, 2010 @ 10:06 am

       I’ve doubled the yeast and let rise for 8 hrs but haven’t tried shortening time beyond that.

417. 417
     

     Nichole — 8/6/10 @ 4:32 pm

     Perfection! Well, except for my stubby-3/4-sized-Harvest-Gold-oven’s (circa early 70s) tendency to start out on the cold side and finish on the too-hot end of the spectrum. *sigh* I have a couple of dark spots on both the top and the bottom but I don’t care! It tastes wonderful slathered with butter; I’ve the sticky keyboard to prove it. Definitely something I’ll be making over and over again. And I will overcome the funky oven issues to so that I end up with an evenly toasted top and bottom. =P

418. 418
     

     Barbara (NZ) — 8/7/10 @ 9:55 pm

     What a wonderful easy to follow recipe. My daughter sent me the repicep a few years ago but I never made a good job of it (cos I felt I HAD to knead bread for it to be good) now I can see just how easy it is to make and enjoyed the dialogue so much. I wonder how many loaves you and your son have made together since this was first posted.

     Thank you both for this. Big fat grin! ! !

419. 419
     

     gerraf — 8/11/10 @ 9:25 am

     Got lost with the towel. I take it you do not put the towel along with the pot in the oven , so I didnt do that. But if possible to list all of the steps NEEDED, in a 1, 2, 3 fashion. This would help the very novice. thank you

     • 

       SteamyKitchen replied: — August 11th, 2010 @ 10:03 am

       No, you do not put the towel in the oven!

420. 420
     

     andrea — 8/12/10 @ 3:14 pm

     I think my only question is, can i use a plastic bowl instead of glass to mix the initial ingredients and have it rise?

     • 

       SteamyKitchen replied: — August 12th, 2010 @ 3:50 pm

       yes you can! I use glass because the plastic cling wrap secures better on glass. though, nowadays, the wonderful Press & Seal plastic wrap product works on everything.

421. 421
     

     Gisela — 8/19/10 @ 2:45 pm

     your bread recipe is really great. I remember making bread and having to knead it for a very long time and by hand. This looks great. Have to try it. Btw. you have a very handsome little baker!

422. 422
     

     Kat — 8/20/10 @ 1:51 am

     Just wondering if this will harm the plastic knob on the Le Creuset pot that I have? I’ve really wanted to try this recipe for awhile but I don’t want to ruin my lid. Any recommendations?

     • 

       SteamyKitchen replied: — August 20th, 2010 @ 7:22 am

       Unscrew and remove the plastic knob. But I’ve used my Le Creuset pot and lid countless times with no damage. Plus, you can always buy new Le Creuset knobs at their stores.

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     Hilt — 8/20/10 @ 6:34 am

     Hello all, just wanted to say thank you for the wonderful bread! I made this for the first time today, well I started it yesterday and let it rest overnight. I didn’t have a cast iron pot, just a regular large non-stick with the holes in the top of the lid and Bakelite plastic handles. All I did was wrap the handles and the lid in foil, no problem.

424. 424
     

     Doris — 8/22/10 @ 11:10 am

     “Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt”

     Wouldn’t you use MORE Kosher salt than table salt, instead of less? Is that a typo? Is it supposed to be 1 3/4 tsp of Kosher instead of the 1 tsp salt?

     I thought you always had to double the amount of Kosher salt because it’s not as salty as regular salt.

     Looks delicious! I’m going to try.

     • 

       SteamyKitchen replied: — August 22nd, 2010 @ 11:21 am

       The recipe is correct – it’s 3/4 TABLESPOON of kosher salt….or 1 TEASPOON of table salt.

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     Doris — 8/22/10 @ 12:29 pm

     Thank you! I get it now… 3/4 TABLESPOON. I read it wrong (tsp) and when I read the explanation I couldn’t figure out why you would use less! I have my LeCreuset ready to bake!

426. 426

     No Knead Bread | Mo'Pies — 8/24/10 @ 10:20 pm

     [...] A friend sent me a link a to Steamy Kitchen recipe, and after clicking around I found a recipe for No Knead Bread that I just had to try (before I left [...]

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     Kathleen — 8/26/10 @ 11:17 am

     OMGosh! I’ve been checking this recipe out for days and finally decided to make it, it’s cooling down right now and it looks amazing! I read each and every one of the 426 viewable comments and I sit here wondering how anyone in the world could goof up this recipe! This was my first attempt ever at bread and it turned out exactly as you say. Though Jaden… I have two questions that I had not seen anyone else ask and they were my only 2 questions from the get-go; since you explained everything else is such awesome detail! First of all, what oven rack to you recommend…? I asked because I used the middle rack, and the top started to become “too dark”, so I used my best judgment and took it out 4 minutes early. (I’d send you a pic of this beauty if it was allowed in the thread). Secondly… is it recommended to mix the dry ingredients well, before adding the water? Also wanted to mention that I simply used a round 5 qt. Corningware casserole dish with glass lid, and parchment paper. No sticking whatsoever! Perfection! I will check back in probably to let you know how the texture and taste are, when the hour is up! This wait killing me!

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     SteamyKitchen — 8/26/10 @ 1:21 pm

     I put the rack lower 1/3 part of the oven.

     You don’t have to mix the dry ingredients – I just add water and start mixing.

     Glad you like the recipe! Let me know how it tastes.

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     Dassant Baking — 8/26/10 @ 4:49 pm

     [...] the recipe was “so easy my four-year-old could make it”, a fact she verified with photo story board on her blog. The article created a spike in sales of bread yeast and dutch ovens (widely believed [...]

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     Kathleen — 8/27/10 @ 2:00 pm

     THANK YOU so much Jaden, and I appreciate your quick response to my questions! Yes, the bread was fantastic, and since then I made two more. One with an assortment of dried herbs such as parsley, basil, garlic, etc., and then another with roasted garlic and cheddar cheese (cubed 1/2″). I stress to others how important it is to keep it wet; keeping a nice balance of dough-water ratio… as you suggested. Next one I will be using asiago cheese! I also tried your fried chicken recipe and the potato & leek rosti! Yummy….right up my alley! I will never again waste ingredients on attempts at fried chicken, as I am sticking to the recipe from your site! I think the thyme is a key ingredient in the breading; as far as the addition of herbs go. I used this on boneless/skinless chicken. Thanks again…and I love what you do! You’re the greatest and nothing short of a superwoman!!

431. 431
     

     Usef — 8/29/10 @ 3:36 am

     430 posts later and it’s still so incredible-looking that people have to comment.

     Thank you for this recipe for the everyday (lazy) man/woman. I have to ask though, did you ever try this recipe and bake it in a bread pan?

     I wanted a loaf of bread without the kneading, heck I’d make Santa bake it if he wasn’t on vacation

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• Welcome to Steamy Kitchen!

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