Spring’s most classic look requires just a few elements: a tailored trench, an oversize blazer, a clean-lined dress, and some unapologetic confidence. Minimalism grew organically out of a reaction to the Western creative cultures that dominated the landscape of late 1950s. In 1964, composer La Monte Young made the first recording of his solo-piano work “The Well-Tuned Piano”, which lasted less than an hour. The Minimalists, Emmy-nominated Netflix stars and New York Times-bestselling authors Joshua Fields Millburn and Ryan Nicodemus, along with their podcast cohost, T.K. Coleman, are a simple-living trio that reinvented classics to make being basic sound and look.
In the New York Times, the Minimalist column offers a recipe for stir-fried lamb with spices, while the New York Times features a review of Terry Riley, who introduced Minimalism to a wider audience with his 1964 piece “In C”. The New York Times also features a recipe for stir-fried lamb with spices, as well as a review of Ricotta Cheese Gnocchi.
The Minimalist column ends after 13 years, marking the end of the weekly Minimalist column from the pages of the Dining section. The Minimalists, consisting of Emmy-nominated Netflix stars and New York Times-bestselling authors Joshua Fields Millburn and Ryan Nicodemus, have been a part of the minimalist lifestyle since their inception.
📹 Style: The Minimalist: Classic Scones | The New York Times
Mark Bittman bakes traditional English scones, which are light, flaky and barely sweet at all. Related Article: http://nyti.ms/cBx9Fm …
📹 No Knead Bread | Bread Recipe | The New York Times
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These look delicious, but I have to say that traditional English scones aren’t made with eggs, neither are traditional Scottish (the original) scones. American and Northern European scones are though. I think it’s important to make this distinction… just so you know. =) And it’s hard to find great, egg-free recipes!
After cooking a GREAT scone, why in the name of all that’s holy did you spoil it by NOT using CLOTTED cream ?. That is the TRADITIONAL way of eating ’em. And before you health conscious YANKS start screaming high cholesterol, and heart attack I ate FULL English Breakfast AND a cream tea (Scones, clotted cream, strawberry jam and coffee), EVERY day of my life until I came over to the USA and MY cholesterol was LOW
At the very end, Mark Bittman jokes about “stealing the recipe.” 4:41 JIM LAHEY “Make sure everyone — everyone — has access to it.” MARK BITTMAN: “We’ll do that.” JIM: “That’s the goal.” Jim Lahey — what a soul, what a mensch. He wasn’t trying to make more money for himself or a better name for his bakery, which at the time was already well renowned. He wanted people to have access — that everyone could have good bread for themselves. Making food for people can be a spiritual practice. Bread fit for a king’s table, which anyone can make, and for pennies — to possess this knowledge and share it freely with the world is a lesson in love and generosity. I doubt anyone imagined how this recipe would spread. The impact has been extraordinary. Jim’s small act of kindness was like the little bit yeast sprinkled into the flour: given time, transformative. Think of all the meals, all the tables! This is the way of the prophet-baker, love arising from love.
great recipe, been using for 5 years already. my observations on it: 15 hours fermentation with tepid water is the golden mark. instead of 1 fold and 2 hours proofing, i do 3 to 4 fold every20-30 minutes, within the 2 hour period. i find that it gives the bread a much better form and height, i also dont flour almost at all, the folding gradualy makes the dough easier to handle. 1 final touch i use lately – instead of putting the bread in the pot, i place the dough on my preheated baking stone and cover with the hot pot itself. that way i get the benefits of the stone, with the enclosed space the pot provides.
@melonbarmonster 3 cups flour, 1/4 tsp. yeast, 1 1/4 tsp. salt, 1 1/2 cups water. mix lightly….put in clean dish and cover for 12-20 hours….put on floured surface, fold one side over the other right to left, left to right and then again top to middle bottom to middle….Heat pot at 500 degrees for 30 minutes and then put dough in and cover. Cook 20 minutes and then remove cover and bake for another 10 minutes until top is a deep brown….good luck…
I have been making this bread for about a month now – thank you Jim! Fabulous crust and taste and the spongy texture is not to be beat – do not punch the bread down. I prefer to dust with corn meal instead of wheat. I bake 2 loaves, one in LeCruset (plastic knob does not melt) and an old dutch oven of my fathers as in Jim’s article. LeCruset bread bakes taller. The whole thing gives me faith in bread once more. No more sallow loaves with wimpy crusts and no color. Bread machine now for sale.
My bread turned out so good. Crusty on the outside and soft on the inside. Looks exactly like Jim Lahey’s bread. I’m so happy it worked out well 12 hours fermentation, shape the dough in a round shape, then the second rise I did only 1 hour fermentation I had a 3 qt Dutch oven that went into the oven for 1 hourOven: 450 and cook time: 30 minutes then 20 minutes with lid off
Thank you thank you Jim! I am a Hungarian, just moved to New Hampshire, where you cant always access this bread. I tried 3 times to make it, and it was each time great! First I used my old Pyrex bowl, topped with a matching Pyrex pie bowl. It was the best and highest bread, but it might have been the sunny humid weather why… I purchased a Pioneer Woman Dutch oven with proper lid, and got great results as well. Just one problem: my waistline… I can eat endless slices with butter, and go to Hungarian heaven!
This is a great recipe for quality bread texture (in and out) andsuperb taste! Observation and repetition are the best ways to understanding what needs to be done to consistently generate a good final product. In the tropics, use water at room temperature, do not ferment over 12 hours and never over 2 on the second fermentation! I have had good results with a 80% hydration 500 gr bread flour 400 gr water (no chlorine) 12 gr salt 3 gr yeast
I often add 1 cup of steel cut oats or 1/2 cup of 10-grain cereal to my bread recipes, with fantastic results. Once, I tried to imitate the multi-grain bread they sell at Walmart. I bought all the available grains listed on their label, and added those grains in one or two tablespoon increments. It worked just fine. Start with a little addition and see how it goes. Then add a little more next loaf, and keep on until you arrive at your intended destination. Then enjoy your bread as is.
@msgerto Yup i know, that’s how i’ve been making it for a while but I was just commenting on the second rise which is missed in the article but not on the NY times recipe page. Just a little more info on it as it’s truly a great bread. With white flour is fine the second rise is not needed as much, but i tried this with whole wheat flour and it came out all right but the second rise would have helped a lot 😀
Here’s good trick. While your dough is still in your mixing bowl after the initial rise, take a spatula and turn the dough over on itself a few times. Next roll the dough out of the bowl onto parchment paper. After the second rise, use the paper as a sling in order to lift the dough into your cast iron pot. There’s no need to remove the paper during the baking process. This saves a lot of mess.
I started making this bread when this was first posted. I made 6 loaves for a church dinner and added nuts and olives, cheese etc. The visiting Pastor asked if I would be interested in making this bread for him on an ongoing basis. I passed but felt complimented. That is how good this bread is. In fact, I am making a loaf tonight. Nothing comes close IMO… Thank you Jim Lahey. This was a stroke of genius…
Best bread ever, Ive made it many times and its delicious. You may have to tweak the water amount and/or temperature slightly to suit your oven. You can add some fennel for a hint of rye bread flavor, throw some raisins and cinnamon/sugar on the bottom before you fold it up and my favorite is to spread a thick layer of brown sugar and melted butter paste over the top for the last 5 minutes. Awesome for grilled cheese, turkey sandwiches with fresh veggies and basil leaves from the garden.
Just like this article, when I follow the NY times recipe, the first combining of ingredients produces a very sticky dough for me. When he has it out of the bowl, it looks like it has a little more structure, at least, enough to form a ball. How do I achieve that? did he just add more flour and work it in?
Not 100% how I make my own bread, but maybe 90%. Been making it for years. This bread makes such excellent toast. Pan toasting (low and slow) for maybe 45 minutes (multiple turnings) until it’s melba is just delicious. My own topping preference is humus, lox and a bit of jam. Jim Lahey, your book really warmed my heart.
I love this method! I think it’s a conspiracy that an ancient method like this was kept secret so we would all buy our bread instead. I followed exactly as the article said, without the extra 2 hour proof that was apparently omitted in this article, and the bread seemed pretty good but not quite as chewy as I like – I like when you have to tear at it with your teeth. The next time I made it, I left it out for 18 hours, then put it in the fridge and another 18 hours or so passed before I got around to baking it. It turned out even better! Much better texture. But I am curious how much more it would rise with an extra 2 hour proof before baking because I haven’t been doing that. Not sure if I left it too long the second time but 18 hours out, then 18 hours in the fridge was much better than just 12 hours at room temperature for sure! I also pop a bit of homemade lard into the bottom of my pot (and even over the top of the loaf), and add some extra salt right before baking, and OMG, mouthwateringly good! I don’t think I will ever buy bread again. Thanks Jim! You are a legend!
A Great recipe for those of us semi-disabled and living alone. I can make bread as I want it, rather than buying store-bought or bakery-bought only to end up throwing most to the birds. OH YES !! Don’t be a Pitz – feed the birds (and fish) with old bread. Don’t think it must go to a land fill or down the garbage disposal. (PS. birds like old peas and beans too)
This method really seems great and easy. My question is, would you let the dough rest for 12-19hrs in a room temperatured, cool or refridgerated space? Also, for abou how long would you let it rest the second time? Thank you so much for posting this, this really made me want to try making my own bread! =)
tried this twice, both times it came out soft on the inside with only a couple of bubble holes, dough seemed damp, left in like you did about 30 minutes with about 15 min more uncovered, tastes good very dark on top, crust is chewy. when I took it out, if you put your ear close to the bread you can hear it making crackling sounds, bread shows crackling on the crust. but it just don’t look cooked all the way although it lost a fair amount of weight. not a bad bread, I did take the knob off of the cover. and covered the hole. I will try again. PS your other article with Bittman you used 1/4 tspn. vinegar, Why?.
At 2:15, he shows the dough is very wet but when the scene cuts to him folding the bread, it’s got a dry surface and it’s not sticky. What does he do in between? When I take the dough out, it looks like his (very wet and sticky), but it’s so sticky and such a blob that it’s impossible to handle. I’ve tried flouring the table but that doesn’t help much. Am I supposed to dump the dough on a pile of flour and flour the hell out of the top too before folding it?
Been using the 3-hour rise version for white flour, wholewheat and cinnamon raisin bread, but just tried the original recipe with white flour and added folding every half hour for the first 2 hours of the rise. To-date the bread has been dense and tight crumb. With this recipe, the large bowl was full the next morning (more than 3 times the usual size) and the dough very airy. Once cooked it was awesome! Going to add more folding in the 2-hour proving stage next
Written recipe: 3 cups flour, 1/4tsp instant yeast, 1 1/4 tsp salt, 1 1/2 cups water. Mix this together until you get a sticky dough, cover & let ferment for at least 12 hours room temp. On floured surface, fold the bread 4 times, place it seam side down, drizzle with a little flour. Flip dough into a very hot cast iron pot. Bake for 30 mins covered & uncovered for 15-20 mins at 500F. Let it rest before slicing!
I love this Bread we call it Bauernbrot in Germany and I moved to the US 3 Years ago and I so hate the American “Toast” . I make this Bread a lot sometimes with different Flour Wholeweat Spelledflour Rye and the Bread comes out all the time real nice oh and I add seeds yummy. Now I live in England and I still do the Bread 😉
I followed the recipe precisely, using one cup of whole wheat flour and the remainer, white. Everything happened as predicted, including the dough losing its shape when I plopped it in the heated dutch oven and placed the lid. The bread turned out perfectly. It got rave reviews from my family. I plan to make it again to serve with my homemade chili. Try it! I hope you like it as much as I do.
There is defiantly a difference in flour brands and types. Even the humidity in the air the day you make it can produce a different result. The next time you make it withhold a little water and see how it turns out. I made this the other day with Caputo OO flour and it required way less water. I also tried this with Robinhood flour and King Aurthor and it produced different results. Just something you have to play around with.
I have tried many different recipes and finally I have found super easy way to make bread at home thanks to you! Bread is delicious, I so wanted to try it instead of using dutch oven I don’t have etc. I just used plain round oven dish, covered it with pizza pan and underneath (rack below) I have placed another dish filled with water (to create steam) it worked and I love it 😉 Thanks!
@pamdento My oven gives false temperature readings all the time, its very unreliable, so I use a pizza stone to soak up the heat. In this article, Mark uses a cast iron pot to help soak up the heat and bake the bread. If you have a stone, or a cast iron pot, try keeping it in the oven while its reaching your preferred temperature. Then take it out when you need to place the dough inside.
Como Fazer Pão Caseiro Todos os Dias sem Esforço? A pergunta parece só por si impossível, certo? Não é, e a receita também não é nova. A receita deriva de uma receita com termo inglês “No Knead Bread” ou traduzindo “Pão sem Amassar”. Além de fácil de fazer pois não exige amassar os ingredientes aguenta até 2 semanas no frigorifico sendo fácil de retirar e fazer pão fresco todos os dias, pizza, bola ou outros fins que lhe queiram dar pois a massa é bastante versátil. Receita Pão sem Amassadura Caseiro: Ingredientes: 6,5 Copos de Farinha de Trigo sem Fermento 3 Copos de Água Morna 1,5 Colheres de Sopa de Fermento Biológico Seco (Fermento de Padeiro) 1,5Colheres de Sopa de Sal Grosso Farinha de Milho para Polvilhar q.b. Preparação: Juntar numa caixa plástica todos os ingredientes e misturar de forma a que fiquem ligados. Guarde no frigorifico pelo menos 2 horas. Retire uma parte e polvilhe com farinha de milho. Deixe aquecer previamente o forno a 230º. Coza no forno bem quente por 30 minutos. Poderá facilmente pensar em muitas variantes da massa fazendo bolas, pão pequeno ou recheado. Se desejar podem fazer ainda mais rápido pão no microondas. Fica um article duma reportagem do conceituado jornal New York Times sobre o mesmo.
I’ve been doing this a year now and wow its amazing ! I use a 5 gallon food safe pale and removed a shelf from my fridge so it fits. The 5 gal pales are free just ask at the bakery section of your grocery store or at a Bakery. I was told the best time to ask is the morning before they throw them away.
Jim Lahey Recipe In Full from the NYT Yield: One 1½-pound loaf Ingredients: 3½ cups/430 grams all-purpose or bread flour, plus more for dusting Generous ¼ teaspoon/1 gram instant yeast 2 teaspoons/8 grams kosher salt Cornmeal or wheat bran, as needed Step 1 In a large bowl combine flour, yeast and salt. Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. Step 2 Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Step 3 Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. Step 4 At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK.
Take a page out of Alton Brown’s handbook for baking No Knead Breads. Hydration determines the size and quantity of large holes in the final product: 1. “Sticky” dough is around 75-78% hydration. To get that number, take the total amount of Water, by weight, and divide by the total amount of Flour, by weight. Grams or ounces — does’t matter as long as you use the same unit for each in the equation. For 1 Baguette loaf, I use 117 grams of Water and 150 grams of Flour. 117/150=78% 1/8 tsp Yeast, and 1/2 tsp Salt — that’s all it takes! Develop the Gluten Network: 2. After mixing the ingredients, do 4 Stretch and Folds, each at 20 minute intervals, before allowing to rise for 8-18 hours at 70-75F. Each S&F is along the 4 quadrants of the dough ball. See YouTube “youtube.com/watch?v=s8Rf2LBgmsc” for instructions (a BEAUTIFUL article). For simplicity, do the mixing and S&F’s in a plastic bowl with a tight sealing lid using a clean, latex glove on one hand. Rinse the left-over dough pieces off the glove after the mixing and each S&F. A successful Rise for Flavor Development: 3. Rising temperature is VERY important. The dough must be around 70-75F for a successful rise in the 8-18 hours. Too hot, and the yeast is used up too quickly. Use the Bakers’ Equation to get the dough around that temperature. In essence, I add Water that has been chilled to about 65F (I use the water straight from the dispenser of my fridge) to room temperature Flour. That gets my dough to around 70-75F.
I have never made bread before, at the second attempt it came out great, I’m not buying store made bread again with all the chemicals they put in it to give it a longer shelf life. This is bread to be eaten the day it’s made, that is FRESH OF THE OVEN, the way it was made 100 years ago. Thank you Jim and Mark.
Hi there it’s currently 630 am in the UK I have my dough made at 740 am it will be at the 18 hour point I’ve watched the article clearly it’s abbreviated but I get most of the process. Can someone who knows the original recipe/ process explain the final steps to me. Is it plop dough from my bowl fold a few times to shape then do a final proof seem side down for 2 hours before baking seem side up ? Also please clarify oven temp and method/timings thanks hopefully someone can assist me thanks.
Does anyone know the weight of the all-purpose that Jim is using in this recipe? 3 cups? On-line references tell me that 1 cup of King Arthur all-purpose flour is 4.25 ounces. However when I weigh 1 cup of K.A. all-purpose flour I get about 5.1 ounces. I just need to know the weight of the flour in this recipe. It makes a difference.
I have just discovered this method, the overnight rise gives excellent results, however, once he gets to the teatowel and super hot oven stage I stop following his instructions. I fold the dough, give it a second rise for 1 or 2 hours and then put it in the oven at 220 degrees centigrade (200 on fan setting) with no lid. I also put a dish of hot water in the oven. My other modifications are brushing with olive oil and sprinkling with wholemeal flour. The taste has been superb, thank you Jim Lahey.
@kassandrakassan Also, after the 12-18 hr rise you have to be very gentle with the shaping. You don’t want to burst all the bubbles the yeast worked so hard top create. Jim Lahey has years of experience so he knows how to work with wet doughs and how to be gentle. So something that he does unconsciously is something you’ll have to learn by trying. I’m still working on it.
Try it. The texture is all there. I have been using this recipe now and then for years. Two years ago I made twenty pounds of bread for a big group dinner this way. It took an hour or so of my time. People were amazed, I just smiled. Next week I’m doing twenty pounds again with roast garlic folded in… It really is great! I made bread every other day for years when I was in school and nearly had this worked out on my own using a loooong rise with sourdough starter. Try it! Easy as pie.
HELP! I burned the bread.. I did 515o covered for 30 minutes and then 15 min at 500o and it burned the bottom badly. (top looks almost ok.. a bit dark) Which should I change? lower the temperature to 450o and keep the time at 30min and 15 min? keep the 515o but shorten the time to 20 minutes and 5? Advice would be helpful.. I don’t want the keep wasting flour. The crumb is amazing, and so it the taste (except for the burnt part).. thanks
@kassandrakassan It’s olive oil. It’s not an ingredient–I’ve seen in some places he doesn’t mention it, in other places, he says put the dough in an oiled bowl and let it rest for 18 hours. I’m guessing it’s just done to make it easier to remove the dough. I’ve done it both ways, and it doesn’t affect the taste of bread–it doesn’t even really make the dough easier to remove!
@screwballscramble78 As per KAF (King Arthur Flour), the ratio Flour/Water is 1.29. The guy here scoops the flour, you should be at almost 5 OZ per US cup (142 g) hence it *seems* 426g flour and 354 ml are the correct measure Did your 370/350 came out ok? I tried 4.25 OZ per cup and it was a little bit too soupy and did not over spring. the bread was not fully balled; but the taste was out of this world.
@feugcakyulsoa it is cuz it puts the yeast in action while making the doo nice and soft so when baked its all fluffy, the Technic he used it this article is just wrong and the reason his bread came out looking nice was he waisted 12 hours and after he put the lead on for baking and then take off the lead for further, total waste of time.
No-one ever said baking flour wouldn’t give an edible result. In fact, this is the way bedouins make bread. But it isn’t really bread the way we are used to seeing bread. The product has big holes because of ill distributed yeast due to lack of kneading. Also, the bread will not have the familiar elasticity. You need a good gluten network for that, which you get by kneading. Kneading has a purpose people. If you want real bread, knead!
So the recipe is:? 3 cups flour 1/4 tsp yeast 1 & 1/4 tsp salt 1 & 1/2 cups water Mix together roughly to form a dough (it looks from the vid that he has oil in his bowl?) Leave for 12 hours Take out, pat down, fold onto floured tea-towel in loaf shape – seam down cover with tea towel and leave for 1 – 2 hours pre-heat oven and pot – 515 degrees cook lid on 20 mins then lid off 20 mins
AND: If I let this rise another time I would need a garbage can to cook it in. It already blows the top off of a 7 quart cast iron pot. For those of you saying that you tried it and the crust was hard.. IT IS SUPPOSED TO BE! you are going to gain nothing by letting it rise another two hours. NOTHIING i have done it 4 times in a row and there is zero difference in volume texture crust or crumb
I see that folks now understand that the printed article at the NY Times does call for a second rise. The second rise, in my opinion, greatly improves the loaf. Also, I keep the temp in my house low during the night. That isn’t so good for getting a maximum first rise. So the second rise is, at the very least, a kind of “fail safe.” Experiment. See if a second rise improves your loaf.
@Clownwhiper I have tried it without the second rise, as the incorrectly edited article shows, the disc of bread was like a brick: hard, dry, terrible crumb formation, etc. It was only after I went to the Sullivan St. bakery website that I found the article had edited out the second rise. The article doesn’t even show how the dough is handled after it is poured out of the container. It shows him pouring it out and voila…, it’s on work surface, already floured and in a disk, ready to be folded.
Ok people listen the second rise is completely unnecessary the second rise in a traditional bread protocol is to allow extra is to allow for gluten strands to continue to form and give the bread time to mature. In this prolonged procedure the gluten clusters are as mature as they are ever going to get,.I have been doing this for 30 years it is nothing new. the only thing that you will get with a second rise is gigantic pockets.
@Clownwhiper From the Sullivan Street bakery website, that famous bakery that Jim Lahey founded. Jim Lahey is the guy in the article who created this no-knead method. The article edits out this extra information about this 1-2 hour rise, which bakers call “The Second Rise.” Try this: Google “Sullivan Street Bakery”, and click on the first hit. At their website go to the menu “The Dough” and click on “Recipes” and their it is. Your bread will be much better with the 1-2 hour Second Rise. Trust Me.
@DSelwyn21 LOL are you just making this up as you go along? You dump the dough out onto flowered board. pat it down and fold it. toss it in the hot bot. cook for 30 minutes and another 15. It turns out perfect ever time. Where in that article does it say to allow a rise at all? And if you are indeed letting it rise you’re wasting your time. the gluten strands are already formed perfectly after 12 to 14 hours.
@kassandrakassan As soon as the temperature in the oven hits the yeast it starts eating and reproducing and putting out carbon dioxide like crazy until it gets too hot to live. This is called oven spring. You can get a great rise in the oven. One thing that has a big effect on the size of the holes in the crumb of the bread is water content of the dought. More water to less flour means bigger holes. But wet dough is harder to work with.
Two things I dislike about this article are the two steps that are omitted from the article. First, after the dough is folded it should be allowed to rest 15 minutes on the work surface. Secondly, after the rested folded dough is wrapped in the cotton towel with wheat bran it should be allowed to rise 1 to 2 hours until more than doubled in size. Amazed that the article omits this. Where did I get this extra information?? From the Sullivan Street bakery website where the recipe is online.
@Brighteyes1ful Pro baker here. and the answer is no, you cant. The whole point of the long rest is allowing the gluten to form, in gluten free, you don’t need (knead! hah!) to do that. Gluten free dough does still benefit from a long rest, though, to allow the yeast to give it some good flavor. For the gluten free dough where i work (corn, potato, rice, and soy) flour is mixed with yeast and salt and water, then rolled immediately, then left to rest for about 10 hours.
Watch “How to bake Sullivan St bread at home.” Jim fills you in about the second rising. When I first baked it without the 2nd rising, the outside texture was very crunchy, but the inside had a lot of holds, one as big as a quarter. Too moist & a little bit rubbery. Not good for paninis – too moist and holey. On second attempt w/ 30 minute rising, there were fewer holes.Good for paninies.Similar to Whole Foods for $4.79. I added 1 & 1/2 cups of flour & 1 t. salt & kneaded 10 min. Thanks Jim!
@wbovela FYI, everyone who tries this bread, ends up eating the whole loaf at one sitting. No one asks me how long I kneaded it! This IS REAL BREAD! REAL and DELICIOUS BREAD! Just because it’s not kneaded has nothing to do with it. There are many recipes for baking bread and this is just one of them. We use this rustic bread for just about everything. I have to bake a loaf a day. It goes faster than the bread I buy from the store. Makes an awesome grilled cheese!!!
i never kneed my doughs anymore. i have mixing bowl with two intertwining hooks kneed and a bread machine. i hate how bread comes out of bread machines, but its kneeding mechanism is great. i just need to empty it after a few hours and through a yolk in and egg wash the outside of the dough. challah is easy and so good with a little margarine, slice of firm fresh tomato, and a thin slice of a sweet onion(vidalia), is soooo good.
I don’t use a specific brand. I just make certain I use instant yeast so you don’t have to bloom the yeast before you use it. Instant yeast is preserved with ascorbic acid preserving it till it gets wet and then it’s instantly awake. Rapid rise yeast you have to let sit and wake up for about 15 mins in warm water and a little sugar before you use it. Just make sure it’s within the expiration date. Bread machine yeast I believe is instant yeast in case you can’t find it in packets.
Hydration is very flexible. My basics: 1. Preheat pot & lid for at least 30 min at 475. If starting in cold oven, 1 hour. 2. Fluf-up flour a bit w/spoon before measuring or best to use scale, 140gr = one cup flour, total 420gr for standard loaf. 3. Water -340gr = 1.5 cups. 3. Bake 30 min lid on, 10 min off or eyeball when golden. 3. Via instant read thermometer done when internal is 200 210 f.
Two problems with the article. One, measurements are too imprecise. You may have to add more flour to make it work and retain its shape. Secondly, and more importantly. The article doesn’t tell you what the article does- you MUST let it rise a second time after you fold it and put in the towel for at LEAST one, but preferably 3 hours. Hope that helps. If you do it, right, its a GREAT and very versatile recipe.
My understanding is that it’s the rising time that causes the bubbles, which makes sense since the yeast produces the CO2 that causes them, and they need time to do that. In this case, it’s the second rise that you’d be looking for. Everytyhing I’ve read says a minimum of 2 hours of rise time AFTER you fold it on itself. Longer is even better, but temperature during the rise is also important…70 degrees/18hours/fold/2-3hours/bake. Hope this helps.
i picked up a 6.5 quart enameled dutch oven from Sam’s last week for 38.00, by pure coincidence…right before I found the info out no knead bread, so I just whipped up my first batch of dough. We’ll see. The pot was a good deal, though, assuming it turns out to be decent quality. I’d read that it’s a rebranded one from another company that Consumer Reports rated it’s best buy at an even higher price, so I’m hopeful
Got a loaf in the oven right now, don’t have a dutch oven so I’m using this weird german earthenware baking crock that belongs to my roommate… fingers crossed. I’m wondering, though…. I was under the impression that the achille’s heel of enameled cast-iron was its tendency to crack at high temperatures. Is the risk just overrated? Will a dutch oven still perform fine even if it’s cracked?
has to be something that has some thermal mass, i.e. can retain heat really well, and can enclose the dough in a constant steam bath. He says you can use pyrex but I would be worried that the wet dough would crack it. So really, yes, you need a dutch oven. It does not have to be enameled though, and you could probably find something suitable at Target or similar for $20 – $40.
Yup completely normal. Do some Googling on making sourdough bread. Essentially all they’re doing is making a sponge starter with commercial yeast. It’s basically n easy sourdough. Real sourdoughs use a starter of wild yeast. When you let the dough sit for a while you let the yeast produce alcohol and some other things that smell sour. Gives the bread a great flavor.
im not sure who to listen to now you said that ? you or the guy that has owned a successful quality bakers in the middle of newyork, whos bread was so good the newyork times asked him to do a article for them and whos loaf has been now copied all around the world,i think im leaning towards the newyork baker !!
@DJKJSeph First of all that is not a very nice statement to make. Did you know that those pots were first put into an oven before the bread was put into them. I am sure it was blazing hot and when he put them in he probably got burned. If you ever have been burned by a cast iron pot I am sure you would make a face too. Just saying!!
First he said 500 to 515 then he says it’s 215 degrees. Can someone explain. I do bake bread on the gas grill outside with the cover down. Did some last week because I had some pizza dough I made for some pizzas and had extra and wanted to see if I could make bread and it worked. Making some more now. Taste great.
Get a Lodge cast iron dutch oven at Walmart or a good hardware store. I have a black 5 or 6 qt., and an enameled one as well, but the black one is more nonstick if you keep it seasoned properly and NEVER use soap in it. With this and one of their 10″ skillets, I’ve replaced most of my other cookware.
Remove the handle though. He has special heat resistant handles on his lids that are available from the le creuset store or higher end kitchen stores for about $7 each. Size does not matter, as long as it will accomodate the oven spring. The exterior of the pot will darken/discolor because of the high heat permanently.
cant post links – but type “no knead bread” into google its the link that says “the Minimalist” (1st or 2nd link) also – i know he’s pretty cavalier about the measurements – but i use a kitchen scale – and recommend it for ease and consistent results (480-550g flower / 9-10g salt / 350-390g water (depending on your flower))
If you have a pizza stone and a peel, there’s an easier way to do this bread. Pre-heat the pizza stone AND a Dutch oven for 30 minutes. Slide the risen boule onto the pizza stone and invert the Dutch oven over the the dough. Bake covered for 30 mionutes, uncover for another 15. This eliminates the tricky maneuvering to get the dough into a hot pot.
I have two quick questions about the procedure once the dough is put onto the towel with the wheat bran seem side down. 1. Is there a ~ 1 hr “resting” before the dough goes into the oven in order to allow it to rise a bit more? 2. Does the dough ball go into the Dutch oven seam side down or up? I’ve watched the article several times and am still not sure. Thanks!
I’ve been making bread all my life, but my best bread has been made in the last year. I converted to fresh instead of dry yeast and then to wild yeast. I make bread atleast, atleast, atleast once a week. I confess I tried this from another recipe without strictly following it and it flopped. But I’m going to pay more attention and try again. I’m sure it will work. This article shows some nice technique.
Thanks. I think I figured out what I have to do to get a great bread. I uploaded my vid. I think my first 2 did not turn out as I wished due to the flour; Robinhood Nutri Blend. Have a look, watch?v=On-WpHZkM5U In this vid they left out a HUGE point; the shaping and time. What the hell were they thinking?
Mark Bittman, I love you! I brought your book, How To Cook Everything about 20 years ago, and to this day the old tattered thing is my go to. I would not understand cooking, on the level I do without it. Then 10 years ago I gave a copy to my niece when she was just starting out. This Christmas I was at her house and she was cooking. I asked her where she learned to cook the way she did. She seemed very spontaneous and uncluttered. She answered, the cookbook you gave me, How To Cook Everything.
I followed the instructions of this bread with these exceptions: Waited 19 hours and after shaping it into a ball, did not use any wheat bran seeds instead I put a bit of olive oil in bowl and let rise again for 2 more hours, then used parchment paper in the hot Cast Iron pot, put the dough in covered it and waited 30 min. at 500 degrees, then uncovered the pot and left it only 5 more minutes. The bread came out fantastic looked store bought!! Thank you so much for your recipe. It works!!!
no need to set the bread out for the final rise. just leave it in the bowl and when it has risen the second time use the spatula to put it into the hot pans. thus only one dirty bowl. I make 3 at a time. no need to oil the pan. if you have used cornmeal for the final toss-down, it should not stick. Best to use ceramic or something that can take the heat. you can cover a ceramic loaf pan with a metal loaf pan and the round ones come with their own. good luck!
@melonbarmonster Reduce the amount of water. The actual numbers will vary for you depending on how much flour you actually use. I measure my flower using a scale because “1 cup” of flour can vary greatly in volume depending on how tight you pack the flour in the cup. After you make about 2 successful batches, you’ll start to just get the feel of it and not really rely on exact measurements of liquid.
I love making all my own bread, I have come to not like shop bought anymore, I need sandwiches most days for my job in a busy joinery factory and also in the truck, we are not blessed with canteen facilities. Manual work gets me through a lot of bread but it gets a bit tiresome making bread 2 or three times a week after work, this method is so fantastic, I can make dough in 1 minute and leave it till u get home, I might try double the recipe, leave it 16hrs and leave the rest another 12
i made this last weekend and WOW! I have some dough resting right now. Dump out the dough onto flour covered counter and with floury hands fold over like he did then place on flour covered T towel and sprinkle some more flour on top and cover to let rise 1-2 hours then flip over into pre heated pot. Some people use wet hands but I just keep sprinkling the dough with some flour and dip my fingers in flour…seems to work.
@DSelwyn21 Again I have been making it this way since before this guy was alive. My bread is identical in very way to the loaf he shows at the end of this article. Perhaps you used too much yeast or did something silly like add sugar. I guarantee with out any hesitation what so ever that if I made two loaves one with each technique that NO ONE would ever in a million years be able to tell the difference.
@tiggywalle Bread making has LOTS of variables. Different flours behaving differently, relative humidity can play a huge role in the amount of flour you need and ambient temperatures can greatly affect rise times. Altitude can play a part too (especially if you’re in the Rockies). When baking bread, you can’t always just follow the instructions given, you have to learn to get a feel for your dough when mixing. After a loaf or two, you’ll start to get it with no problems.
@Rediahs i’ve tried it a few times now and i make perfectly decent bread it’s just not the same looking as his one. Also i find that mine has a very alcohol based smell to it as well that lingers a tad. i’ll try it again and keep it really runny as the last two times i’ve added more flour to the start so it’s easier to handle on the second rise. The reason why i also added that extra flour was it was way too runny first time around like pancake batter it was never going to stay in a ball.
You’ll need as much flour (and wheat bran, IMO) on the counter/board as is needed to preclude sticking. It seems that the baker floured the top of the dough, too, but I don’t do that. Even if the top of the dough is sticky, when you fold the bottoms over, you won’t be touching the top with your hands – the folds stick to the tops. I flour the final dough before letting it rest for two hours.
My mix came out runny after 24 hours so i added some more flour till it was easy to handle, i used a silcone loaf tin in a dutch over as i want a rectangle loaf. I split the mix in two and made a load right away after adding the extra flour. It came out great the crumb is small with no large pokets but is so soft. The other half of my mix had been rising more with the added flour and that’s going in the oven in a few mins.
Thanks for the info. I would have no idea how to measure the actual temp of the steam or boiling water in the bread but I guess we don’t really need to do that. I guess following his 515 degree for the right amount of time does it. My bread turns out great on the gass grill outside. Close the lid and let to bake.
@Kayakwinds OK Listen I have been making this Bread for 30 years. I have done it both ways and there is ABSOLUTELY no difference. NONE what so ever… NOTHING! Do me a favor and get some Five Roses flour. Follow the recipe exactly, Dump the dough- fold it/flour it turn on your oven. Give the pot an extra 10 minutes to heat then toss it in. You will NOT be able to tell the difference in your bread I promise you.
I made this bread. I used a Lodge 5 qt. cast dutch oven. I followed the recipe to the letter. 3 cups pillsbury all purpose unbleached flour, 1 1/4 tsp salt, 1/4 tsp instant yeast, 1 1/2 cups water. Cooked at 500 deg. 30 min w/ lid, 15 min w/out lid. The loaf looked fabulous, but the crust was very hard and the inside had white flour pockets scattered throughout the bread. It tasted OK (not outstanding) but little tough. Any advice?? Thanks.
@dponzi56 Here in Poland (which, by the way, is famous for its bread) the recipe goes like that: x of flour, y of salt, z of yeast, water – as much as the dough can drink up – and your mistake was you threw it out. You should simply add more flour to make it dough again. You don’t need to worry about the yeast or salt. Amount of water depends on the type of flour you use, and even if it says “all purpose”, it might be very different from the other “all purpose”.