after taking out of bucket). There were large bubbles on the surface, so I went on. Then when I poked it I got a sticky blob of dough on my finger. look for the “eyes” or bubbles in the dough. Christina, it’s been nearly 45 years since a woman has made my heart do a jig–just ask The One!–and that was back in junior high. When it came out, both loaves looked like focaccia bread. They are a favorite now at my house and I don’t buy store bread anymore. Make sure to divide the dough right after mixing; you don’t want to deflate it when you divide. As the journalists who've reported on my bread have written, even the loaves that aren't what you'd regard as perfect are way better than fine. In increased quantity it rose higher to become rounder. My end product was a circle that was 9 inches wide and about 4 inches high in the middle. I’m an addict. OH, forgot, the house smells of baking bread, lovely.
will any of the other ingredients need to be changed? So the combo of a longer proof and less water could definitely cause the hard skin. I was unable to successfully bake my recipes from my own Portuguese cookbook while living in Lisbon. Gary, this is magnificent to hear!
Thanks, David. It does require some planning, and the bit with towels means a lot of laundry afterwards!
Hi David, thanks for the reply. Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats. Repeat the discarding and feeding every 12 hours for another 2 weeks before making the initial batch of bread. Just drop it in and bake.
19g dark rye
Measure, measure, measure…lol. Please help.
I used room temp water and followed your advice to use my senses and LOOK at the dough while I added water until it resembled the dough in the photos. Tastes fine, but not as yeasty as maybe I’d expected.
This recipe is indeed flexible and foolproof. Love your spirit of experimentation! It’s also fairly forgiving in the measurements. That’s a spectacular-looking loaf, Diana. I baked it in a Le Creuset, which did a brilliant job. I use a10 inch planter saucer for the baking surface and a 10-inch planter pot for the lid. Gael, I think you’ll find that even with a larger loaf, the dough will still spread so you won’t get much more height. The internal temperature should be about 200°F. Many kind thanks. I was happily restricting carbs in my diet until I made this bread...it's over now. Yes, you can, moondrop. Best to keep some things left unsaid ;). KT, if you watcht the video carefully, he sais 30 minutes with the cover on, and 15 to 20 minutes with the lid off, as the recipe says. I often use US recipes, now I know what to blame for them going wrong! As in sourdough? Thank you. I have made bread in the past but would like trying this no knead bread. Rachel, I’ve used active dry yeast in a pinch, and it was just fine. Can I add raisins and cinnamon—If so, when do i add these ingredients? While there’s no lead in cast iron, simmering an acidic ingredient, such as tomatoes, for a long time can leach out some of the iron molecules making your favorite tomato sauce taste a bit metallic.
Yield: One 10-inch round loaf; 1¼ poundsEquipment: A 4½- to 5½-quart heavy pot, Ingredients:3 cups bread flour1 ¼ teaspoons table salt¼ teaspoon instant or other active dry yeast1 1/3 cups cool (55-65 degrees F) waterWheat bran, cornmeal or additional flour for dusting. And as far as add-ins, anything works. The tea towel I use is just a plain, tight-weave towel; one without the terry cloth looping. I’m new at bread. I’m new to bread making and tried this recipe for the first time. I think this is because there are natural weak spots that allow the dough to expand better since it’s not being slashed. This recipe calls for a 450 degree oven but Jim says, even for us at home, “500 even 515”.
During “social distancing” yeast is hard to find. Consider covering it with plastic wrap; that should hold in some moisture. # 2 was fresh flour, and pretty good. I have a good serrated bread knife but I felt like I was sawing wood! Followed to the letter.
The recipe doesn’t make this clear. If you want them less moist, let them bake longer. It stuck to my parchment so I didn’t flip it. His own story is compelling.
Most of mine come out of a loaf pan. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky—do not add more flour. Stunningly good bread. But the bread came out well. We so appreciate this! Does it still need to rise for so long? So, I was surprised when the dough this first time was fairly dry. If you watch the video, you’ll see Jim use just about 1 1/2 cups of water. I would indeed go the full 24 hours.
Jim Lahey is the owner of Sullivan Street Bakery in New York.
The top of my loaf was hard after 18 hours – it was loosely covered. for example here is a dough ball at 500 grams at 68% Flour (100%): 297.62 g | 10.5 oz | 0.66 lbs Water (68%): 202.38 g | 7.14 oz | 0.45 lbs then there is the same dough ball at 75 percent 285.71 g | 10.08 oz | 0.63 lbs
Without seeing it next to the dough I’m not sure. I used 320 for 80% and the oven spring and crumb were perfect for my taste. Leaving the loaf in longer caused the scorching for sure. The flavor was really strong, and the sour taste really came through. Love the way you’re thinking and baking, Rachael. Patti, do you mean active dry yeast? Just so that I’ve understood, that’s parchment paper top and bottom?
Could this have caused an issue?
Then I tossed the dough on that and covered it with an upside-down mixing bowl for the first 30 minutes. I’m not giving up.
Cover 2 hours – again an inverted glass bowl.
It also adds a richness to the flavour that I love. Now, Carl, that’s what I love to hear!
And the casserole wasn’t too hard to clean. I don’t have a pot with a tight lid, what can I do or use in it’s place? Then you'll need to shape the dough and let it rise for another 1 to 2 hours. The result was the biggest holes ever made with this recipe. I make 8 loaves of bread a week to sell as a fund raiser for my local farmers market. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Ed, I “solved” the sticky second rise issue by putting the dough on a piece of parchment, seam-side up, and covering for the second rise. Adapted from Jim Lahey | My Bread | W. W. Norton & Company, 2009, This is it, folks. Any additional suggestions? Maybe not from when you bought it, but either how long it sat on the shelf or how old before being packaged. I added dried onion to it and very good. If the stainless steel lids are like mine, they’re not very thick.
John, many kind thanks for taking the time to share your experience and your encouragement. I too live in a humid climate. thanks. Plus I added about 1 teaspoon sugar, and it worked great!
You need a really good sandwich-loaf recipe. Following the recipe, 3 cups water + 1-1/2 cups of water. Any ideas? And, since so many of the recipes I tried were American, I gave up after baking quite a few terrible loaves. I made this bread with half bread flour and half whole meal spelt flour but it was a very wet dough and spread out during the second proving.
I use parchment because the pot I have is a Dansk Kobenstyle 8qt stockpot, and tall, so it helps with safety from burning myself. Try them! The 4-quart is too small. If so what was the update? sounds like a bit much; would appreciate expert counsel…Thanks! After baking, though, the bread was higher than it was without the second rise. Then you’ll need to shape the dough and let it rise for another 1 to 2 hours. Delicious. Additionally, the water amount would vary from the original recipe. 19g salt. It is winter where I am (outback Australia) so the tap water was quite cool/bordering on cold.
Mix and let ferment, covered, 15 to 24 hours (refrigerate after 24 hours). For me, this is the PERFECT bread recipe. It is an amazing bread recipe! Cover. This is strictly a no-knead recipe. That’s the King Arthur standard, but not everyone subscribes to that. The second time, the dough was actually wet. I need to get back in the kitchen and just play. Wonderful!
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I think that I have identified a couple of errors on my side: It rose to the top of a clear glass container by 12 hours, but I continued to let it rise for a longer time “to develop the flavor.” Then the dough started to deflate by about 3 inches. After letting it rest for 3 hours I had a bread that was at least as good as the standard recipe, if not better! When ready to bake, I pick it up by the parchment corners and gently place it in the preheated pot for baking. We wouldn’t want to send you down the wrong path. Then tell us. Eileen, we’ve never tested it that way.
Think of the first bite as you would the first taste of a glass of wine: smell it (there should be that touch of maltiness), chew it slowly to appreciate its almost meaty texture, and sense where it came from in its hint of wheat.
Just made my first no-knead bread with your recipe. Only have a 4 quart Dutch oven! Ed, I hear you.
Good to have some help please. Hello! I just let it be and started a new loaf with a-p flour and it turned out awesome … it was a little wet, but it was light with a great crumb … the first loaf was delish but the crumb was a bit dense … all I have are the completed loaves with some cut pieces … it was great and I’ll continue doing this recipe, but until I finish the bread flour, I’ll measure with the scale …, thank you for your advice … I sure appreciate this … almost like a house-call … ;-))). Thanks so much for your great advice and encouraging words!
Lowrie, I wouldn’t call the dough soupy. If the dough seems to be a bit on the dry side, add a bit of water. I started my decades old starter using their recipe. Leah, Superb, Leah! I am using Bob’s all purpose gluten free flour, and I REALLY hope it works! Wet and sticky, yup. That gets it up to the mid 80’s F. I plan to let it rise for 20 hours or so. if not, the likely culprit is that you have what’s called a “heavy hand” with flour. This is my clay Dutch oven.
Mark, greatly appreciate you taking the time to share your experience and expertise!
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