Making No-Knead Bread

Antiks72 Says:

Mar 15, 2012 - His bread is burnt. I do 450 degrees for 30 minutes. Ten to fifteen minutes more with the cover off.

Clownwhiper Says:

Mar 15, 2012 - Ok, once and for all.Do you people even know what the rise is for?listen...Punching down redistributes the yeastRising promotes gluten strands and the formation of gas deposits. NOTHING MORE!NOW! Did you see the edited video where he tossed the FLAT FLOPPY disk of dough into the pot? Did you see the results?There would be hardly no addition gluten strands if you let it rise another timeAND it would deflate when you tossed it in ANYWAY.

Clownwhiper Says:

Mar 15, 2012 - 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. NOTHIINGi have done it 4 times in a row and there is zero difference in volume texture crust or crumb

jimgubalau Says:

Mar 23, 2012 - twins

shawnio Says:

Mar 24, 2012 - I got an erection watching this video

peakchua Says:

Mar 25, 2012 - what erection

shawnio Says:

Mar 25, 2012 - my bread got erect

joaninearriscado Says:

Apr 1, 2012 - I tried to make the bread and I am just amazed.... Now in my home just homemade no knead bread

iroveashe Says:

Apr 16, 2012 - Can anyone help me? After waiting around 16 hours when I took the dough out of the bowl it was way too sticky. Did I put too much water? Should I use more flour? Or maybe some oil in my hands?

borbetomagus Says:

Apr 18, 2012 - One crucial piece of information was missing for better results (besides the second rise): When to bake. One hour after starting the second rise do several 'press tests'. Gently press a floured index finger against the dough, which should quickly spring back. Test every 30 minutes until the dough slowly springs back, then bake. (If the dough leaves a dent, you may have let the dough rise too long.) Gently slash dough with knife before baking and test for a 200°F internal temperature at end.

Dee Atel Says:

Apr 19, 2012 - His bread in NOT burned.I am old school Italian, and we would travel to other cities just because the bread was better in one bakery.The sign of good bread is a hard, WELL DONE crust, and soft chewy inside....that is exactly what this is....this bread is NOT BURNED.....It is perfect.

Antiks72 Says:

Apr 19, 2012 - The crust is black....Mine is laways dark brown.

marion moore Says:

Apr 27, 2012 - the first time I made this bread , it turned out beautiful. So easy.........

jakobinac Says:

May 6, 2012 - should be too sticky. just dust your hands, working surface and towel with a lot of flour (to prevent sticking). the recipe asks for much more water then for the ordinary bread (that would be 500g of flour vs. 300g of water). the trick is to be fast and not touch the dough too much.

stasisnu18 Says:

May 6, 2012 - Maybe a 6 year old can make this, but surely a 6 year old won't have patience to wait 20 hours! LOL

dansezfrancais Says:

May 7, 2012 - The recipe was in the Guardian newspaper's magazine (UK) this weekend - I made it today and it is so easy and so tasty... thanks! I don't have a cast iron pot, so I used a terracotta casuela with a lid, oiled a bit, and bread flour - it was superb.

reqgirl Says:

May 14, 2012 - like brothers from another mother!! ..just an observation ;) .. Oh, and most Fantabulous, glorious Bread! Turns out perfect all the time x

psylosopher Says:

May 17, 2012 - istant yeast? sacrilegious... plus, you never mix yeast and salt together, salt always comes later.. bah....

kimzonline Says:

May 17, 2012 - You do if you're makin this bread.

5GrlzinDC Says:

May 20, 2012 - anyone make this with white whole wheat flour?

Chilax Says:

May 22, 2012 - it won't be as good whole wheat flour does not have as much gluten

JonOBrien Says:

May 23, 2012 - Whole wheat flour develops as much gluten as any other flour extraction but the wheat germ in it cuts the gluten molecule chains, preventing the gluten structure from developing as fully. Using very strong wholemeal flour, milled from hard wheat, can compensate for that to a considerable degree.

JonOBrien Says:

May 23, 2012 - Instant yeast is just fresh yeast that's been dried. It's identical to fresh yeast in all other respects and produces identical results. You can even get organic instant yeast if you really want to be a purist.

whatsinmadrid Says:

May 25, 2012 - tried this today. AND HOLY FUCKING SHIT IT'S THE BEST BREAD I'VE EVER MADE!!!!!! left the dough for like 30 hours half in and out of the fridge.