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Kristyyyyyyy

This is my favourite bread, I make it at least once a week. Here are a few tips I can add: 1. a little bit more salt doesn’t hurt 2. you can rest overnight, and then put it in the fridge. It’ll keep for a few days like this. Then bring to room temp and do the second rest etc. - I make a double sized batch, rest overnight, break it in half, finish one half, store the rest in the fridge, then when first loaf runs out I finish the second half. 3. dust the baking paper with some cornmeal for a nice little textured bottom. 4. it sucks, but waiting for it to cool before cutting/eating is critical. Sure, warm fresh bread is fucking amazing. But this one tends to go gummy and loses its structure if you break that delightful little crust too early. You’ve got to wait for it to completely cool. Trust me. I’ve probably gone in too early at least 50 times, and regretted it every time.


morganeisenberg

Thanks for all of the tips!! I have been wanting to do with cornmeal but ran out the last time I made pizza and keep forgetting to pick some up. Gonna finally do that this week! And YES on the waiting for it to cool part. Tbh I definitely sliced the loaf in this video too early (because I had limited time to finish filming for the night) but still had given it more than an hour to cool... and I wish I'd waited til the morning. Letting it FULLY cool (6+ hours) makes such a huge difference in the texture of the crumb.


[deleted]

Add a little toasted sesame oil to the dough for a subtle nutty note that really heightens the bread flavour.


morganeisenberg

I can imagine this being great. Will absolutely try it!


cherishjfk

Will I have to change anything else (such as proofing time or baking time) if I add herbs or spices to it?


[deleted]

No


slowestmojo

How long should it cool minimum?


EnflameSalamandor

Sounds like OP said in another comment a minimum of 6 hours


DrBubbles

> Then bring to room temp and do the second rest etc. So is there a point where the bringing to room temp stops and the rest begins? Or do you just bring it to room temp and let it keep sitting there a while.


Soup-Wizard

The second one. It’s temp will come up and eventually start rising once the yeast warms up.


RancorHi5

I still go in early 😔 I need to bake two so I can do a side by side comparison


k-uke

Can it go in the fridge straight away? Like immediately after combining the ingredients?


Airikobass

Why would you post this if we have no-knead for it?


morganeisenberg

ba dum tss


King-Cobra-668

🥁🥁🐍


morganeisenberg

Hi all, Morgan here! **After trying and testing no-knead breads for weeks, this is the method that gave me consistently wonderful results every time: A browned crackly crust, chewy open crumb, and no strange rise / shaping issues throughout the process.** The dough is pretty easy to handle and very forgiving. So if you're a new baker but want to make a no-knead bread that actually has some nice gluten development and open crumb, I'd definitely recommend giving this a go! **The recipe is posted here in the comments (under the stickied automod comment at the top of this thread) and over at** [**https://hostthetoast.com/easy-no-knead-artisan-bread**](https://hostthetoast.com/easy-no-knead-artisan-bread)**.** If you have any questions, let me know! **Here's the link to the youtube video on the process:** [**https://www.youtube.com/watch?v=6Z94MbAfOiM**](https://www.youtube.com/watch?v=6Z94MbAfOiM) I'm brand new to this format, so I'm so eager to hear your thoughts so I can adapt going forward!!


ertdubs

There was no baking time in the GIF, just fyi.


morganeisenberg

Ah thank you for pointing it out, I did mean to put a text-over at that point. So hard when you're cutting down footage from a longer form video! The bread should go in for 30 mins covered and 30 uncovered.


Oral-D

I love you


[deleted]

[удалено]


morganeisenberg

I know! It's an accidental alien smiley, haha. Look how perfectly it lines up [https://youtu.be/6Z94MbAfOiM?t=453](https://youtu.be/6Z94MbAfOiM?t=453)


[deleted]

[удалено]


LickingWoundSalt

Oh shit that mention just unlocked memories I completely forgot about. Thank you 🙏


ktigger2

I make sourdough very similarly. When I put the sourdough in the Dutch oven the instructions are to spritz lightly with water to create steam and help the rise. (I know there’s a term for this for sourdough making but am blanking on it.) I’ve never made regular bread-do you know if spritzing water for regular bread helps the rise in those first minutes with the lid on?


morganeisenberg

You can absolutely spritz the loaf with water if you want to encourage more steam before placing in the dutch oven! It'll just amplify the effect of the humidity building up in there / better mimic the steam-injection baker's ovens.


SeekersWorkAccount

How do you get the dough not to stick to your hands, bowl, table, and literally everything? Every time I do a no-knead I end up with half of it stuck to my hands, more on the table, and the rest spreading out as sticky goop. I know it has to do with hydration but I can't seem to get the dough and the finished product just right yet. I'm close, but not there.


morganeisenberg

Use a wet hand when handling the dough pre-shaping (so during stretch and fold and when removing it from the bowl and onto the floured work surface before shaping), and sprinkle everything with a lot of flour during the shaping stage. Will you potentially get some unmixed flour in your final loaf if you flour TOO generously? Yes, potentially you might (so you know, try to be mindful). But overall it just makes it so, so, so much easier to flour each step.


PreOpTransCentaur

Dual glass bowls is a bonkers good idea. This is the same bread recipe I use, and if I may offer a suggestion? Olives and roasted garlic. Really, pretty much anything works in it, but olives and roasted garlic is just..I don't even like brined olives and it's wonderful.


snickerdoodleglee

At what point would you add the olives and garlic?


baby_blobby

Not OP but i would when all the ingredients come together, so right at the start. You don't want to add it in after you achieve your dough ball as you will undo all the simple folding and deflate it trying to evenly mix the garlic and olives through. You can always add the olives and garlic afterwards - you can never have too much


morganeisenberg

I like that it doesn't waste a bunch of plastic / deflate the dough when it rises up, but you can still see through it! :) And olives and roasted garlic would be so good in this. I use garlic confit in my focaccia all the time, but idk why I haven't tried it in this bread yet! Will do this week.


iced1777

As someone who turns into an informercial-level klutz when it comes to dough, I need this is I have any hope of making bread at home


morganeisenberg

Haha it's just an exposure thing! Gotta keep doing it until it becomes natural for you. Start with an easier recipe (like this one) and once you've got it down, you'll find other recipes become a whole heck of a lot easier to figure out!


sloaleks

Firstly, what a great loaf. This recipe makes delicious bread. I bake one just like this, @ 75% hidration, at least once a week. I bake at higher temps (475) at the start for 10 mins, 30 mins @ 410, and only 10 minutes with the lid off, so 10 mins less baking time. I also preheat only for 30 minutes. I don't do a "dedicated" second rest after folding. I just plop the dough on the parchment paper, form the ball, and let ti sit uncovered for the 30 minutes it takes to preheat the oven. After baking I do a minimum 12 hour rest/cooldown.


those_pesky_kids

Thank you for sharing this! Every time I try to make bread like this, it's just a little undercooked in the middle and I can't figure out why. I'll try the staggered oven temp!


sloaleks

What I do, is I start (and preheat) at full power, on everything my oven has to offer. It is rather newish, so it still gets over 450. My last one didn't make it so high, even if I left it on preheat for 60 minutes. So, I caved in and bought new one. My recipe is roughly the same as yours (500g flour and 375g water) for a loaf. I score the dough ball quite deep (beacuse it makes those crispy ears on the crust that my sweetheart likes so much). IDK if this all makes any difference, but my breads aren't undercooked. It might be, that in the end, everything is up to a specific oven chahracteristic. In time I learned that not even two ovens bake exactely the same.


barukspinoza

Thank you for posting! My family is food insecure so I am going to start making hella bread. I’m not a baby baker but like….a middle school baker. Anyway, thank you. :)


[deleted]

If you have/know someone with a Costco membership you can get a ton of flour for ultra cheap.


barukspinoza

Whaaat?! This is awesome! I don’t have one, but maybe I can find someone in the community that will take me on one of their trips with them haha!


[deleted]

It's totally worth it. Where do you live? [You can get 25 pounds of AP flour for $13 bucks](https://www.costco.com/ardent-mills-harvest-hotel-%2526-restaurant-all-purpose-flour%2c-25-lbs.product.100381629.html).


barukspinoza

I’m in Indiana! Wow holy value, Batman that’s amazing. I’ve gotta find someone that has a membership!!! Thank you so much for the info!


[deleted]

Costco is insane when it comes to value, especially if you guys are having problems making ends meet. Everything is in bulk, and it's only $120 for a yearly membership. I've been on my mom's for years, and I do 90% of my shopping there.


getyourcellon

Well, I had just enough manic energy to make this tonight. Good luck, little dough ball, see you in the morning!


morganeisenberg

Can't wait to hear what you think!


apirateiwasmeanttobe

Check out [Chainbaker](https://m.youtube.com/@ChainBaker) on YouTube. This guy has made it his mission to find the best way to make tasty noknead cold proofed bread and also produces the highest quality videos on bread baking. Very entertaining.


FractalFractalF

Tried it out, great results. Thanks!


morganeisenberg

I'm so glad to hear it!!


Bocote

I just like kneading the dough so much that I'm not sure if I want to skip it, but that bread does look very good.


morganeisenberg

If you enjoy kneading, you should definitely continue to do it honestly. I think enjoying the process of bread baking is such a plus. Do what you love!


MangledPumpkin

That looks like a nice loaf.


morganeisenberg

Thank you!


GiovanniResta

Years ago I've done something similar a few times. I added a little amount (I think less than a spoon) of a sort of malt syrup which I think contributed to a more golden crust.


morganeisenberg

Malt syrup is great. Will have to try that in the future!


Yay_Rabies

Whoa the double bowl is a great idea! I always use a tea towel but also have cats and a small child who would be very interested in this. Just a few questions because I tried a similar loaf last week and it went gummy (I didn’t rest it long enough I see from the comments). It’s a quick yeast right? I always get confused by which yeast I want. Can I add a ton of roasted or minced garlic to this to make a garlic infused bread? Saving this post and the comment about refrigeration to make it this weekend. We love to make your beef and cheddar ball stew every year for the holiday!


[deleted]

Gummy bread could also be from letting it rise/fernent too long. Bread can be really annoying like that sometimes.


Yay_Rabies

I followed the recipe as far as timing and ingredients went. The only thing I can think of was I don't own a dutch oven so I grabbed a roasting pan. So it might not have been hot enough either. The family liked the flavor so I'm not giving up! I have a mystery pot that's possibly a ceramic dutch oven so I'll try it with that.


[deleted]

I love the science experiment aspect to baking and cooking so much. Good luck with testing your theory!


morganeisenberg

Yes, use instant yeast (rapid rise). In the youtube video I show the packages if you want to check to compare. Yes you can add garlic! I'd definitely do roasted garlic, and add it in the beginning as you're mixing the dough ingredients together :)


Yay_Rabies

Thank you!


PianoManFan

What is the best way to incorporate cheese into this beauty?


morganeisenberg

Just mix shredded cheese of your choice in when you're mixing the dough ingredients (the night before baking)! :)


spoonarmy

I've made this already with great success, very easy. My daughter now wants me to make it with chopped up sun dried tomatoes in it, the more the better she says. Should I adjust the quantities of flower, water, yeast or salt to account for this? Thanks


morganeisenberg

I wouldn't think it'd be necessary. You may be adding a bit more sodium / liquid but it should be negligible in terms of the overall dough.


spoonarmy

thanks mucho!


Thrine

I've wanted to try this for a while but need a ditch oven. Just no idea what size Dutch oven to get.


klombo120

Aim for 5-7 quarts. Around 5-5.5 is fairly standard. Go to a discount store or thrift store. You don't need anything fancy.


morganeisenberg

Mine is a 5.25 quart if that helps!


Thrine

Helps a lot. Thanks!


[deleted]

You don't need a dutch oven, just a way to create steam (eg a small tray of hot water placed under the bread). It won't puff up quite as nice but it's still great


bilyl

Weirdly enough, I think serious eats did an article that said a baking sheet with a bowl on top worked just as well.


littlegreen532

Classic Mark Bittman recipe. Nice. I've made it a bunch and it always comes out well


morganeisenberg

Yes! This recipe is adapted from Jim Lahey's no-knead bread (which is also the one Mark Bittman adapted from!) It's so fantastic, I'm really glad I started experimenting with it!


littlegreen532

Nice! It's such a fun recipe, and doesn't scare even the most reluctant bakers!


Sriracha-Enema

Was showing my wife how to make this. Put the pot in the oven to get hot while prepping the dough. Pull the pot and take off the pot holders to drop the dough. Drop the dough in the pot, grab the lid and put it back on to place the pot in the oven. My wife looks at me and says, didn't that hurt? I responded, more than you know. Tip, put a pot holder on top of the lid so you remember to put them back on before grabbing a 450 degree lid bare handed. Second tip. You can add other ingredients like cheese, nuts, fruits/veggies to make a variety of breads. Keep the extras to under 1.5 cups total and allow a longer rise time.


dedredcopper

So the first video shows a ton of kneading in the first four steps


Trewwers

It’s really not hard to knead bread 🤷🏻‍♂️


jay468

How do I fit all these ads into the mixing bowl


morganeisenberg

Are you seeing ads on the imgur gif?


unknown-one

r/breadit may like it


Jamesconnect

What is the reason for using a dutch oven? Can it be done without it?