Introduction to No-Knead Bread (4 Ingredients… No Mixer… No Yeast Proofing)

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“Introduction to No-Knead Bread”, is intended to provide a comprehensive introduction to no-knead bread baking. The video starts by discussing the two basic …

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25 Responses to Introduction to No-Knead Bread (4 Ingredients… No Mixer… No Yeast Proofing)

  1. Can I use the same measurements if using whole wheat flour? We only eat
    whole wheat and would really love to make our own whole wheat bread

    Kaleigh Youngstrom
    February 28, 2014 at 9:42 am

  2. Bent Fabric – great song !

    February 28, 2014 at 10:39 am

  3. I can’t stop watching it , but I ll do it tonite, got the dough ready this
    morning , thanks for all ur useful tips:)

    Kaho Fotyfar
    February 28, 2014 at 11:09 am

  4. Great demo! I used to watch my mother kneed and kneed and I just never
    liked touching dough! I will try this and teach my son and nephews the joy
    of making bread because we all love to EAT it and PIZZA too!

    Rosemary Raplar
    February 28, 2014 at 11:32 am

  5. Love your recipe very easy and tasty

    kay thi
    February 28, 2014 at 11:34 am

  6. thank you ….but if only the video is briefer…

    February 28, 2014 at 11:36 am

  7. Wow….. excellent .. simply great ! :)

    Asim Awan
    February 28, 2014 at 11:52 am

  8. Hello Steve and thank you very much for your video’s. I say that due to my
    recent “successful” attempts at no knead bread. May I ask if you have any
    videos on flat bread, both pita and laffa bread? Laffa is a thicker version
    of pita (at least twice the rise) without a pocket. It is used to make a
    folding sandwich in the middle east, schuarma, salad and falafel, very

    Gary Brandman
    February 28, 2014 at 12:03 pm

  9. Hi Steve, I just love your videos and have made the recipe twice, in a
    skillet. I must be doing something wrong however, it seems my dough is
    much too wet. When combining the ingredients the dough does not gather
    together as yours does in the videos but rather looks more like a thick
    batter. After proofing for 18+ hours and turning it onto the board, I
    cannot turn it over onto itself as it wants to “pool”, free form style.
    The second time I made the recipe, I double checked all of my measurements
    but had the same result. I used All Purpose flour. I baked it anyway and
    it did not accomplish the plump rise yours does, but it had a nice crumb
    and the taste was excellent. I do so much want to get better results since
    this is a baking method I can really “get into”. Please help, what am I

    Dahlia Smith
    February 28, 2014 at 12:39 pm

  10. Very nice! Motivating and easy to understand. Kids certainly would get a
    huge kick out of this as a family project. Way more fun than sitting around
    watching sugar commercials on TV. 

    Ru Hall
    February 28, 2014 at 1:29 pm

  11. Really great video. You covered everything. I am addicted to no-knead bread
    baking. It is so easy to produce bread this way… and you cannot argue
    with the results, which are often not just good, but better than the
    majority of breads you can pick up at your local grocery store. You get a
    thick, rustic crust from a no-knead recipe that is sure to impress.

    What really gets fun is when you start experimenting. You can proof longer
    by throwing the dough in the fridge to enhance flavor, change the flour out
    for rye, whole wheat, etc (many sourdough bread bakers use a combination of
    bread flour, whole rye, and whole wheat). I personally start with sourdough
    starter and build in stages, which requires very little effort…you don’t
    even need to add yeast.

    February 28, 2014 at 1:54 pm

  12. Thanks for the video, I really like how you said let the kids do it and how
    proud they would be serving it at diner time, you could not have said it
    any better

    February 28, 2014 at 2:37 pm

  13. Steve, I want to thank you for taking the time to teach me how to make this
    DELICIOUS bread. I pulled it out of the oven an hour ago, sliced & buttered
    it. YUMMY! I baked mine 12 minutes longer & the crust was perfect for us.
    Problem, it stuck & burned a little on the bottom. I noticed yours just
    slide right out. Can I put parchment paper on the bottom of the enameled
    cast iron dutch oven? My husband said, “This is a DO AGAIN bread”.

    February 28, 2014 at 3:26 pm

  14. Really enjoyed your friendly instructive video,did I imagine a wry sense of
    humour in what you do,or is it just your pleasant demeanor ,anyways I was
    so impressed I bought your book and am now at 12pm going to mix the
    ingredients and surprise my wife in the morning with [hopefully] fresh
    bread for breakfast all the best and many thanks Tom Adair.

    February 28, 2014 at 4:12 pm

  15. thank you

    virginia san juan
    February 28, 2014 at 4:42 pm

  16. Do you have a cook book with your techniques and recipes? I would happily
    buy a copy!

    February 28, 2014 at 4:50 pm

  17. First of all, I LOOOOOVE your kitchen. I think I could live in your
    kitchen!! Ha haha. Thank you for sharing this video. U explained it very
    we’ll and great editing. Love it!! Keep the vids coming. I love making no
    knead bread. 

    Ada Chan
    February 28, 2014 at 5:18 pm

  18. I really appreciate this!! I’m just now learning these things and adding to
    my lifestyle and kitchen!

    May God bless you and your’s. Kind regards, Chandra Leigh

    Chandra Leigh
    February 28, 2014 at 5:46 pm

  19. Thank u for ur WONDERFUL video and the detailed explanations!! What im VERY
    interested in is ur whisk, scraper/spatula, proofing basket, dutch oven,
    loaf baker, the giant trivet, oven controls and well frankly…your
    BEAUTIFUL kitchen!!! Where can i get all or some of ur GREAT kitchen
    tools…Im and ADDICT to kitchen tools and equipment lol!! Ive had to
    repent for COVETING ur tools!!! ;-)

    February 28, 2014 at 6:30 pm

  20. Nice video Steve, and I’m envious of your kitchen!
    I don’t have an enameled dutch oven, but I do have a solid iron one. How do
    you think the bread would fare in an iron one? Would I have to grease or
    oil it first?

    Oh, I also liked the music. :-)

    February 28, 2014 at 6:39 pm

  21. do you grease the dutch oven? my dough just sticks to my vessel

    February 28, 2014 at 6:41 pm

  22. Hi Steve!!!! Blues Clues all over again.

    February 28, 2014 at 7:39 pm

  23. Steve do you soak the lid in water before baking with the sassafras? I
    plan on ordering one and I wasn’t for sure how it works.
    Also wanted to know where you got your liner for the proofing basket, used
    in this video. I can find the basket on amazon,,,but not for sure where to
    buy the liner.

    February 28, 2014 at 8:04 pm

  24. great idea to proof in the skillet and drop into the hot bakeware!!!

    February 28, 2014 at 8:39 pm

  25. Hi Steve. My oven can fit only 1 cookie sheet at a time. Is it okay if I do
    two recipes at a time and let the other batch wait until the first batch is
    done? Thank you.

    Chit Villegas
    February 28, 2014 at 9:31 pm

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