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Easy No-Knead Bread Recipe | Bake #WithMe | NYT Cooking

Byamazingfoodstv


No-Knead Bread recipe:

NYT Cooking video producer Scott Loitsch is trying new things right now — like filming videos on his phone and baking his first-ever loaf of bread.

Let us know what else you want to see Scott try (sourdough bread, for those of us who can’t find yeast?) in the comments.

#StayHome bake #WithMe

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All the food that’s fit to eat (yes, it’s an official New York Times production).

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27 Comments

  2. There is no way I would have the patience for this. The dough is supposed to rise overnight and then another two hours after you fold it? Pfft, forget that. This is why I hate yeast bread recipes and go for ones that use baking powder instead.

  4. Hey, I noticed the handle on your lid is that black “composite “ stuff, you can cover it with foil to help it last longer or replace it with a stainless one from Le Cruset. That type of handle/ knob tends to break after exposure to oven heat, the fumes are probably unhealthy, too.

  7. Im trying to get that extra large porous structure consistently. Bread is basically a supercritical fluid on the inside. So the less flour. Which made your dough extra sticky. Means less mass when the gas builds inside. The more viscosity allows the bread to trap the bubbles from the co2 released by the yeast. But sometimes i can get that. Other times it wont work. N i cant figure out how to consistently get large porous bread. But you didnt really fold the dough much. N moved it into the baking medium by hand which for me has deflated my bread and prevented the larger pours. I find the larger pours are the most desirable because it prevents and overly chewy or chick texture that comes off compressed to me. N hm.

  9. Was fun watching your video. And that wow factor was doubled bonus.
    Unfortunately, my bread did not have big airy bubbles like your. But I still watch this video over and over again cause you made it fun 😃

  14. What I don't understand is why there is such an abundance of no-knead recipes on the internet. I make bread and one of the best things about making bread is kneading. It is so therapeutic. The dough is warm and soft and silky smooth. You can knead it as long as you like (more therapy) or just enough to expel the CO2 if you don't have much time. I love this part of bread making. I can get my hands messy and be really a part of the process. Please don't deprive new bakers this joy.

  20. In some cultures, you would be good to get married now that you know how to make bread. It looks amazing! Congrats! On your question about the bread making noises…just like coffee beans, the wheat continues to bake outside the oven until cooling down. That's why the process needs to be let to go on until finished. Your bread looks amazing but the Dutch oven needs a good scrub 😉 Try the Zepter cooking pots, they're much easier to clean! Also, the bread knife would be a good tool in any kitchen where you bake bread, Scott. You nailed the crust, that would be the first pleasure in eating the bread. I love the recipe, and will certainly try it. The leven makes the holes. Way to go!

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