No Knead Bread, Revisited
It's been almost a year since NY Times unveiled the secret to the uber-simple 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.....
By the way, No-Knead Bread is such a dumb name. Can't we come up with a better-sounding, sexier name than NKB?
In case you'd not heard of NKB....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. This 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 NKB? 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 bread is so simple a caveman 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 bread baker" more than a tattoo of a killer whale. Move over Bourdain, here comes someone younger...
Read the rest of the recipe after the jump
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 it up:
Give it a kiss good night and let it sleep for 12-20 hours on countertop.
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.
After sleeping, it should look like this: (which is what I look like in the morning too)
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 - still good! 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 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.
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 bread won't stick to the bottom.
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 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. This 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
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.
Yield: one 1½ lb loaf
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.)
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, dump wobbly dough into pot. 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
***
This is my entry into The Spice Cafe's MBP event. This month's theme is Bread!
***
Here is a new feature of the blog that I am testing out. Shall we see if it works?
The question of this post is....
Have you made No-Knead Bread? Write in your blog and link to your No Knead Bread post! I've jump-started the list with my favorites.
***
September 10th, 2007 at 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
September 10th, 2007 at 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"
September 10th, 2007 at 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!
September 10th, 2007 at 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!
September 10th, 2007 at 1:16 pm
Your son is so adorable! And already a baker at 4 years of age!
September 10th, 2007 at 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.
September 10th, 2007 at 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
September 10th, 2007 at 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.
September 10th, 2007 at 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?
September 10th, 2007 at 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.
September 10th, 2007 at 2:38 pm
your son is such a heartbreaker! I wish I was the clingwrap that he was kissing.
September 10th, 2007 at 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'!"
September 10th, 2007 at 2:53 pm
I really enjoyed reading this post and it was so fun to watch your son making the dough - very cute.
September 10th, 2007 at 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!
September 10th, 2007 at 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!!!
September 10th, 2007 at 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.
September 10th, 2007 at 4:30 pm
Cool new feature!
I love no-knead bread. Yours looks lovely.
September 10th, 2007 at 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
September 10th, 2007 at 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.
September 10th, 2007 at 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...
September 10th, 2007 at 6:35 pm
i've made it. we love it. whole-wheat no-knead bread is next on our list.
September 10th, 2007 at 6:42 pm
Oh man is he adorable. I must go home and make that bread...
September 10th, 2007 at 6:56 pm
I haven't made this but would like to when I get a bigger oven (one day!)
September 10th, 2007 at 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.
September 10th, 2007 at 7:57 pm
Okay, I guess I no longer have the excuse of being yeast dough challenged
September 10th, 2007 at 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.
September 10th, 2007 at 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!! =)
September 10th, 2007 at 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.
September 10th, 2007 at 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.
September 10th, 2007 at 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!
September 10th, 2007 at 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.
September 10th, 2007 at 10:05 pm
What a cute kid! Can't wait til I can bride my kiddos to help in the kitchen.
Beautiful rustic bread!!!
September 10th, 2007 at 10:05 pm
Your kid is cool, but Johnathon the zombie still pwns.
September 10th, 2007 at 10:06 pm
Did my reply work, or did you wise up and finally ban me?
September 10th, 2007 at 10:24 pm
That looks so much nicer than my efforts. I need to borrow your son.
September 10th, 2007 at 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!
September 10th, 2007 at 10:55 pm
The bread looks great. I will have to try this.
September 10th, 2007 at 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
September 10th, 2007 at 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
September 11th, 2007 at 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.
September 11th, 2007 at 5:01 am
Nummers!!! Hey send me a flick of your carved wood panel pleeze! You rock!
September 11th, 2007 at 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?
September 11th, 2007 at 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?
September 11th, 2007 at 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!
September 11th, 2007 at 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.
September 11th, 2007 at 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.
September 11th, 2007 at 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
September 11th, 2007 at 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
September 11th, 2007 at 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.
September 11th, 2007 at 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!
September 11th, 2007 at 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.
September 11th, 2007 at 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!
September 11th, 2007 at 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.
September 11th, 2007 at 12:59 pm
Awesome! I have a question!
Say I wanted to make this SOUR DOUGH bread... How would one do that?
September 11th, 2007 at 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?
September 11th, 2007 at 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!
September 11th, 2007 at 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.
September 11th, 2007 at 7:19 pm
Awww... That's such a great story. I love that he kissed the bread goodnight after wrapping it up.
September 11th, 2007 at 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.
September 12th, 2007 at 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.
September 12th, 2007 at 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.
September 12th, 2007 at 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.
September 12th, 2007 at 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!
September 12th, 2007 at 5:01 am
I think I should start baking breads now...hmmmm
September 12th, 2007 at 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.
September 12th, 2007 at 10:36 am
Gosh, didn't know it was that easy! But your little story on the side warms my heart more :o)
September 12th, 2007 at 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.
September 12th, 2007 at 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!
September 12th, 2007 at 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.
September 12th, 2007 at 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!
September 12th, 2007 at 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!
September 12th, 2007 at 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!
September 12th, 2007 at 2:56 pm
Forget the bread. I want to eat your son. He's too cute!
September 12th, 2007 at 3:18 pm
Jeni- he'll taste like chocolate, gummi bears and apple juice!
September 12th, 2007 at 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...
September 12th, 2007 at 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.
September 13th, 2007 at 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!
September 13th, 2007 at 8:36 am
Remember the No-Knead Bread...
Filed under: Grains , Recipes , Baking , Newspapers , On the Blogs , Real Kitchens Like most of the foodie...
September 13th, 2007 at 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 
September 13th, 2007 at 9:37 am
What a cute little photo essay. He surely will follow his mum's footsteps!
September 13th, 2007 at 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.
September 13th, 2007 at 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.
September 13th, 2007 at 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 [...]
September 13th, 2007 at 2:07 pm
Would I be able to bake this bread without the dutch oven?
September 13th, 2007 at 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.)
September 13th, 2007 at 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 [...]
September 13th, 2007 at 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!)
September 13th, 2007 at 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.
September 13th, 2007 at 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
September 13th, 2007 at 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. ;]
September 13th, 2007 at 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!!!!
September 14th, 2007 at 12:23 am
Aww he kissed the bread goodnight! How cute! That killer whale tattoo is pretty sweet.
September 14th, 2007 at 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
September 14th, 2007 at 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.
September 14th, 2007 at 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 [...]
September 14th, 2007 at 3:58 pm
[...] No Knead Bread Filed under: Uncategorized — cleek @ 3:58 pm [...]
September 14th, 2007 at 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!
September 15th, 2007 at 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!
September 15th, 2007 at 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 [...]
September 15th, 2007 at 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 [...]
September 15th, 2007 at 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!
September 15th, 2007 at 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.
September 15th, 2007 at 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?
September 16th, 2007 at 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..
September 16th, 2007 at 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!
September 16th, 2007 at 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... =)
September 16th, 2007 at 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 [...]
September 16th, 2007 at 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
September 17th, 2007 at 2:17 am
I just had my first bread baking experience and now I'm addicted! And not just to this delicious bread either
September 17th, 2007 at 11:31 am
OMG that's my couch! LOL! Now if only that was my dutch oven...
September 17th, 2007 at 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......
September 17th, 2007 at 10:24 pm
[...] No Knead Bread, Revisited [...]
September 18th, 2007 at 9:16 pm
[...] No Knead Bread, Revisited (tags: baking bread recipe) [...]
September 20th, 2007 at 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?
September 20th, 2007 at 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!
September 20th, 2007 at 9:47 pm
Looks easy and tasty! Definitely going to try this.
September 22nd, 2007 at 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.
September 22nd, 2007 at 11:29 am
hey fyi everyone i always use the ceramic bit from my crock pot. works like a charm!
September 22nd, 2007 at 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 [...]
September 23rd, 2007 at 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!
September 24th, 2007 at 8:10 am
Seems like bread always has a story. Love yours, too.
September 24th, 2007 at 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.
September 25th, 2007 at 1:36 am
thanks for sharing such a great recipe and i do hope i could do this wid my kid
September 25th, 2007 at 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.
September 26th, 2007 at 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. [...]
September 27th, 2007 at 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?)
September 30th, 2007 at 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 [...]
October 1st, 2007 at 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 [...]
October 2nd, 2007 at 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
October 2nd, 2007 at 4:27 pm
[...] have begun the bread after a fifteen minute delay (I left the yeast at the grocery store yesterday and started making [...]
October 3rd, 2007 at 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
October 3rd, 2007 at 12:45 pm
I love love LOVE this recipe! Hope you try it and enjoy.
October 6th, 2007 at 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?
October 6th, 2007 at 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 [...]
October 7th, 2007 at 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.
October 9th, 2007 at 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 [...]
October 10th, 2007 at 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!
October 13th, 2007 at 9:32 am
Sounds like such a cool thing to do with your kids !
October 14th, 2007 at 10:21 pm
Thanks for a great article, Jaden! Your son has the face of an angel, like my granddaughter.
October 16th, 2007 at 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 [...]
October 18th, 2007 at 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.
October 19th, 2007 at 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!
October 19th, 2007 at 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.
October 22nd, 2007 at 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