This No-Knead Loaf with Seeds & Spices is Everything
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- Опубліковано 24 чер 2024
- Get the recipe for No-Knead Everything Bread: bakewith.us/NoKneadEverything...
No-knead bread is that magical combination of easy to make and delicious to eat - but why not take it to the next level by adding Everything Bagel Topping mix to the dough and crust? Martin shows you how to make this slightly chewy, crusty loaf that's studded with flavorful seeds and spices inside and on top. This is a great excuse to try out our Everything Bagel Topping, or perhaps the special mix we call The Works - both are great additions to a wide variety of savory recipes!
Shop this recipe:
King Arthur Bread Flour: bakewith.us/BreadFlourNoKnead...
Everything Bagel Topping: bakewith.us/EverythingBagelTo...
The Works Bread Topping: bakewith.us/TheWorksBreadTopp...
Dough Whisk: bakewith.us/DoughWhiskNoKnead...
Flexible Bowl Scraper: bakewith.us/BowlScraperNoKnea...
Artisan Bread Baking Crock and Dutch Oven: bakewith.us/BreadCrockYT
Round Parchment Paper: bakewith.us/RoundParchmentNoK...
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:52: Introduction to No-Knead Everything Bread
0:53-3:21: Day One - Mix the Dough
3:22-4:09: Day One - Cover and Rest Overnight
4:10-5:23: Day Two - Prepare the Baking Crock Pot
5:24-6:19: Day Two - Shape the Bread Dough
6:20-6:47: Day Two - Rest Dough for Two Hours
6:48-7:42: Add the Spice Topping Mix
7:43-8:50: Bake the Bread in the Crock Pot
8:51: Remove Bread, Slice, and Enjoy!
Man I gotta tell you, I've recently been really tight on money, but I wanted to have nice bread so I could keep using it for meals. That way, I can at least have something to look forward to in these cheap makeshift meals I'm having to make now. I went out and bought some flour and yeast and looked up easy recipes on Google and clicked one of your videos randomly. I'm so glad I did because it started this whole bread making journey, I've been looking forward to getting off work just so I can go home and make a baguette or somethin lol. My friends love it when I just randomly give them part of some fancy bread they've never tried too, keep it up!
Love Martin, of course, but just wanted to give the King Arthur Baking Company crew a shout out too! Thank you all behind the camera for making this a great series! ❤❤❤
Thank so much for checking out our videos and your kindness! 🧡 -👩🍳Morgan
Is this the 3 cups of flour recipe? I’m trying to figure out measurements.
@@RendaJane FYI, there's a link to the written recipe in the description.
Tried this and it came out beautiful. The ONLY issue was the 2.8 gram {1/2 tsp} of yeast, with 65F water and 70F room temp this loaf doubled in just 3 hours and lifted the cover I had on the bowl. That was at 10:00 PM. At 1:45 AM, I had to put it in the fridge because it almost tripled. Let it proof the next day for 2 hrs and baked it. FANTASTIC.
This recipe is the the bee's knees. I actually have been putting Everything But the Bagel seasoning in my sourdough for a long time and it's a family favorite. My wife actually doesn't even want me to make regular sourdough anymore, just this recipe lol. Trust me this won't disappoint!
We're so glad to hear there's no-knead 🤭 for a different loaf! -🍮Nicole
@@KingArthurBakingCompany I had to read that twice before I got it. Apparently I need more coffee 😂
An outstanding variation on no-knead bread! I didn't have any KAF bagel topping so I made my own from pan-toasted sesame seeds, poppy seeds, granulated garlic, Thai fried-red-onion crumbles, and crunchy salt. After the overnight rise, I shaped and put the loaf into a Dutch oven and then refrigerated it while I went to work for the day. My wife was happy to help out by putting the Dutch oven into the cold oven at 4:30 pm and setting it to 475, so easy! I arrived home in time to monitor the final browning. Mmmmm, perfect! After dinner, I sliced up the whole loaf and froze it. The next morning, I thoroughly enjoyed toasting (and eating) two slices right out of the freeze. Thank you, Martin!
"Should I say something?" 😆 Love Martin's super casual friendly style. ❤
Have made this once and it turned out great. I'm making it again today and am reviewing the video. It is so helpful to have these videos. Martin's easy manner makes one believe anything is achievable. Thanks King Arthur Baking and Martin.
Thank you so much for baking along with us and the kind words, Betsy 🧡 Happy baking! -🍮Nicole
Brilliant, as always! I use the cold pot/cold oven method for all my no-knead breads. It beats getting the proofed dough into a with a blazing hot, pre-heated pot as most recipes call for.
Cold pot is definitely easier to manipulate! 😀 -👩🍳Kat
I made the dough last night and baked it this morning, it was totally delightful. I have a feeling it’s going to be my go to loaf. I can’t wait to try different flavors in it 😊
One thing I look for in a recipe is weight measurements to ensure accurate results. One reason why I love King Arthur recipes. They give both the or weight and volume choice.
We love that it helps you bake your best, Darlene! 😊 What's your favorite bake with us? -🥐Lily
@@KingArthurBakingCompany I love the No-Knead Harvest Bread. I have made it many times and it is always a hit. Tomorrow is rain so I will Make up your Sandwich Rye Bread. Your recipes never disappoint! And I love your bake mode feature. Now I do not have to keep tapping my iPad to prevent my screen from going dark.
Aw, we're so happy to hear it, Darlene! 💛 -👩🍳Kat
This is a awesome and easy bread to make,a big thanks to the King Arthur Baking Company and to you Martin, its always a pleasure when you share
Thanks for baking with us, Sharon! 😊 -👩🍳Kat
Honestly..the best baking tutorial video I've seen thus far .. Thnx Man
This has become one of my go-to breads, it's a big hit among my friends. Thanks for the recipe!
Bardzo fajny chleb wyszedł i te nacięcia nozyczkami super
I love this recipe. It's become my go to. Also love the cold oven start and I've begun using a cold oven start for muffins and cookies too.
We're so happy to hear that this one is well-loved in your kitchen, Sally! -👩🍳Morgan
This looks like a winner in the No Knead category.
We're glad this one could catch your eye, Mike! Happy baking! -👩🍳Morgan
OMG. So good. The crust is phenomenal! Hope it rises for me next time.
This bread is stunning! I have made tons of bread in my life, but this is extremely easy, beautiful and the taste is divine! Thank you so much for sharing this wonderful recipe!
👏
So many herbs, oil & cheeses for slices from that loaf to carry.
I just saw this video and I tried the recipe last night and today. Worked out very well and the tip of flouring the top of the dough prior to taking it out of the bowl is genius! It worked perfectly and the bread is great
That's wonderful to hear! 😀 -🍮Kat
Killer bread! Pastrami and Havarti cheese go so well with this.
Love this combo! -🍮Nicole
Just made this today. So good. And easy. Making it again soon
Thank you for baking along with us, Ben! -🍮Nicole
Just made this recipe today, best bread I have every made. All went well.
Love that! Thank you for baking with us, Bill 🍞🧡! -🍮Nicole
This looks so fun to make I think I’ll try it
Happy baking! -👩🍳Kat
I had to laugh, I made 2 loaves at one time. Having 2 large cast iron pots I did not realize that one was great the other was a smaller diameter on the top. One came out beautifully, the other , I cut in half and wedged it out. They are cooling now and I can not wait to taste them. I must say mine are not as beautiful as yours but it is the taste, right!
Thank you for sharing. I look forward to making one batch at a time and not having these struggles.
You are the best. Loved your recipe. Will try it.
Let us know how it goes! 😀 -👩🍳Kat
Love this bread & work flow Martin...make it all the time going between bread & high-gluten flour...I drop the idy to 1/4 tsp and add 50g of my starter just to get nutty...man its so good...delicious bread...great videos!
Just made this!! I was impatient so i cut into it before it cooled. No regrets. That was delicious. Try it with cream cheese!!
Mmmm. . . and a knob of butter, too! Love it!
Yes! -👩🍳Kat
Great instructions and vdo❣️
Glad to hear you enjoyed it! -👩🍳Kat
Mine turned out great! And huge! I will make this again for sure and maybe divide into two small loaves. Thank you!
We loaf to hear that, Nancy 🧡 Thank you for baking with us! -🍮Nicole
I’m loving these series of bread baking videos! Martin is amazing!! I have a question. I have the long glazed baker of yours could I use it for this bread recipe and just shape it long instead of round? 😊
You absolutely can! Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thank you Morgan ! Appreciate the quick answer! Have a great day!!😊
Second attempt more successful than the first one which had turned out well.
What I am finding with this bread is that it’s pretty hard to over proof it. This morning when I looked at the overnight rise, it was really bubbly on top and it was jiggly even though I had a 60 degree dough.
I went ahead with the shaping anyway even though it was kind of soft but I got it pulled together and into the pan.
I baked it and it rose up a little bit better than the first one which hadn’t been so over proofed.
Such a great recipe. So easy. 😊
We're glad you're enjoying this recipe! Happy baking! -👩🍳Morgan
I love bread. And I love Martin.
Glad to hear you're a fan! 😁 -👩🍳Kat
Just made this! 🙌 😋
Was it ✨everything✨ you dreamed of?? -🍮Nicole
So looked forward to making this. It was so slack and didn’t rise much upon baking. Now wondering if I may have mis measured the water amount. Will try again soon. Martin is great! You all are great! Very responsive and helpful. Always use KA flour.
We're sorry you had a bit of trouble, Betsy! We hope your next bake turns out as expected, please feel welcome to reach out with any questions. You can also give our Baker's Hotline a call at 855-371-BAKE(2253). -👩🍳Morgan
Proofing now..hoping for the best Everything Loaf!!😊
I can’t wait to try this recipe! If I use a cast iron Dutch oven, do I need to adjust the baking time and/or temperature?
No adjustment needed for that kind of vessel, Heidi. Happy baking! -👩🍳Morgan
...OMG! This is great! mmmmmmm! Made mine with about 1/2 cup of King A Whole Wheat and turned out fine. Right up my alley...making this again!
So happy to hear it! -👩🍳Kat
I love wet doughs... good idea with the scissors. Bread looks great.
I hate making bread, it has daunted me for several years. I am going to be making this bread starting tomorrow! We will see if it's to be I reckon!
I have made this bread several times now and love how easy and delicious it is. While my family can polish off a large loaf like this, I would like to divide it into smaller loaves to share with friends. Any advice on how to adjust cooking time for 2 smaller loaves?
Thanks so much for these videos! Martin and the rest of the crew are a great asset to the baking community!
We're glad this recipe is well-loved in your kitchen, Randy! The bake time for two smaller loaves will be closer to 30 to 35 minutes. Enjoy! -👩🍳Morgan
Great video , thanks!
How long do you recommend bread to cool before slicing?
Hi Stephanie! We recommend letting a loaf cool completely before slicing. This allows the starches to full set, giving you the best texture. If you can't resist a slice of slightly warm bread though, we wouldn't blame you! 😋 -👩🍳Morgan
@@KingArthurBakingCompany honestly, it’s my family. I’m always trying to fight off ….🤣
Amazing and Delicious!
Great Tutorial !
Thank you for sharing your talent!
Greetings from Kuala Lumpur, Malaysia 🌹
Edith, a happy and appreciative Subcriber
Thank you so much for baking along with us, Edith 🧡! -🍮Nicole
Great channel... Martin is awesome as the brand too. Big fan!
If I don't have right now a dutch oven, what do you recommend?
Many thankss
I use a flat sheet tray with a deep rectangle tray over the top. Works pretty well to hold the steam in. Have to make more oval loaves though cause circles touch the sides and burned
I have a deep oval Anchor Hocking bowl I use, just cover tightly with foil and remove for the last 10 minutes or so... any oven safe tempered glass dish will work! 😊
Hi there! You could shape this loaf and bake it freeform on a parchment lined baking sheet, it'll likely spread outwards a bit but it'll still be a delightful loaf! You'll want to preheat the oven and let the loaf rise fully at room temperature. The baking time will be closer to 30 to 40 minutes. You might also consider letting the shaped loaf rise in a well-floured brotform or a bowl lined with a floured tea towel so it keeps its shape while rising. We hope this can help! Kindly, -👩🍳Morgan
I made this today, and had some problems with the dough. I tried to follow Martin's video, and didn't use much flour on my bread board. The dough remained sticky, and it didn't hold its shape. So, I gave up trying to shape it, and put it in my Dutch oven as a large, sticky blob. I called the King Arthur Hotline, and was told not to take it out and try to reshape it, but to just leave it in the Dutch oven, and that it probably would be fine. After two hours, it had risen beautifully, and passed the indentation test.
I gave it an egg wash, sprinkled the topping, and tried to score it like Martin did, but the scoring didn't hold. (The cuts filled in and the dough went right back to its unscored shape.). I put it into my cold oven, baked it for 50 minutes covered, and then another 5 minutes uncovered. The end result was that the scoring didn't separate much.
How I could correct these problems in the future?
Does the lack of separation affect the texture of the bread?
Hi there! We're sorry to hear that your bread didn't turn out quite as expected. While this is a slack dough, it sounds like the dough was a touch too wet which will make it hard to shape and score. It's likely that there was either a measuring error (too much water or too little flour) or a different kind or brand of flour was used. This recipe calls for our Bread Flour or High-Gluten Flour, we wouldn't recommend substituting in all-purpose flour or another brand of flour with a lower protein content without reducing the amount of water. A score mark not opening up won't effect the texture of the bread, the purpose of scoring is to provide an intentional place for the steam inside the loaf to escape from as it bakes. We hope this can help for future bakes! -👩🍳Morgan
I used King Arthur Bread Flour, and weighed it and the water. Is it possible that I over-proofed it? I was concerned that my kitchen was too cool, and I put it in my oven for several hours with the light on, but no heat. It tripled in volume.
Thanks for sharing that additional info! Yes, over-proofing sounds very likely here, when a dough over-proofs it will be hard to manage and lose its structure. When a recipe has a longer rise like this one, a cooler room temperature is generally OK as the yeast has a lot of time to work. -👩🍳Morgan
Made this per recipe and it came out just great. I want to try it by using half semola rimacinata flour ( I make pane Altamura a lot). Do you suggest any adjustment to the weight of water?
That really depends on the protein content of the particular semola you're using! But that can vary quite a bit, so it's information you'd need to get from the particular maker of your flour. In general, the more protein, the more water it will absorb. But honestly, your dough will tell you what it needs. You've felt the original, so add your water slowly and stop when it feels right. -👩🍳Kat
@@KingArthurBakingCompany Semola is generally about 13% protein.
I use a round silicone baking mat for no knead bread. Fits in my Dutch oven perfectly and saves me cleanup.
* SILICONE. Silicon is what we make computer chips with, hence the name "Silicon Valley."
@@MarySanchez-qk3hp Thank you.
That looks so delicious!!
I was imagIning the smell... I think that topping included onion! Mmmm!
Everything seasoning! That sounds like a great idea!
Martin, your recipes are really great, but I have a very important question to ask. It's something that shows in your videos but the mystery still eludes me: how do you cleanly open the bag of flour??
Hi there! Pat the top of the bag to avoid spillage, then use a butter knife to slide along the underside of the first fold. Once that fold is open you should be able to easily open the package without creating a hole. Gently tapping the outside of the bag along the way will help keep the flour contained, rather than creating a plume. Happy baking! -🍮Nicole
I love everything bagels. I love to cook wheat berries and add. So good in bread!!!!!
Scissors! 😊😊
@@breadwright Oh hey, thank you for replying! Hm, that would fix everything! But then the bag would be a fair bit shorter!
Between what King Arthur replied and what you said, now I don't know which one it is! I'm leaning towards scissors because I never see glue marks on any professionally made video which includes a perfectly opened bag!
if we put it in a preheated oven, does it shorten the baking time? I love the channel, wonderful recipes! I'm going to do this tonight...
We're glad you're enjoying our videos! Yes, the baking time will be shorter but you'll want to double check that your baking vessel can go directly into a hot oven, sometimes ceramic or stone bakers need to be preheated with the oven. With the cold oven method the shaped loaf rises in the baking vessel while the oven preheats so you'll want to let the dough rise at room temperature before baking which will ensure you still get a nice tall loaf . Happy baking! -👩🍳Morgan
I made this bread "yeasterday", LOL, and it turned out beautifully. The video was super helpful, thank you, Martin! The topping didn't stick very well, even after spritzed with water. Will try egg-glaze next time. Now I would like to convert it to sourdough. Any suggestions?
Martin works wonders! To convert to sourdough (yum!!), we have a guide here (www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe) Happy baking, Frauke! -🥐Lily
I'm a total sourdough guy but I'm going to do this loaf today. Love fast and easy. ❤
Then I'll try it with starter next time because well, I have to. 😊
We're glad you're excited to give this one a whirl! Happy baking, Vic! -👩🍳Morgan
@@KingArthurBakingCompany Can you replace the yeast about a tablespoon of starter ? Or does this demand extra action ? curious about Vic's second starter version
Hey there! It'll take a bit of extra time for the dough to rise and a few other adjustments. Typically when converting a recipe from commercial yeast to naturally leavened, you want to make a sourdough build with about 30% of the overall recipe flour. To do this, multiply your total flour weight by 0.30 and add an equal amount of water and then add 10-20% (of the 30% flour weight) of ripe sourdough culture. Allow the mixture to ferment 12 -16 hours at room temperature. When you perform your final mix, remember to remove the flour and water weights you used for your sourdough build and to omit the yeast. Because sourdough ferments at a slower rate, you will need to adjust your fermentation times and go by how your dough looks and feels rather than time alone. We hope this can help and happy experimenting! -👩🍳Morgan
@@KingArthurBakingCompany thank you!
@@KingArthurBakingCompany Thanks Morgan ! I will try this. A very good and detailed advise !!!
Does it freeze well?
Quick question. I've made no knead bread a lot, and wondering about placing a cold pot in a cold oven. I live in high altitude (around 6500 ft). Does that affect baking in any way that you know of? This bread looks amazing. Planning to make soon.
We're glad to hear that you've been enjoying some no-knead bread baking, Janet! Check out this blog article, Baking in a cold Dutch oven (www.kingarthurbaking.com/blog/2017/07/05/baking-in-a-cold-dutch-oven), for tips on how to adjust for this method. Happy baking! -👩🍳Morgan
I have a cast iron dutch oven I use and want to use a lighter pot that makes successful loaves. What pot are you using making the everything bread? Also, what would the cook time be if you split the dough into 2 loaves?
The Dutch oven in the video is this one (shop.kingarthurbaking.com/items/artisan-bread-baking-crock-and-dutch-oven?), and to bake in two loaves, check at 30min into the bake, up to 40min - ultimately, until the interior temperature is 205F. Please share how your bake goes, Betsy! 😊 -🥐Lily
I noticed that the pot the bread was baked in was ceramic. Can an enamel coated cast iron Dutch-oven work? And would that affect the preheating?
That would be just fine and shouldn't impact the baking time. Enjoy, Jennifer! -👩🍳Morgan
Hi Martin brilliant video I have been watching a lot of videos on bread baking with sourdough but have had no luck in making a good loaf 😢. Can you please help me and share your recipe for this amazing loaf may be l will have better luck with your recipe.Thanks 🙏🏻
Hi there! You'll find the No-Knead Everything Bread recipe here: www.kingarthurbaking.com/recipes/no-knead-everything-bread-recipe. Happy baking 🧡! -🍮Nicole
Mine is currently in a Dutch oven proofing. Making it for an office potluck !
Wonderful, Olivia! Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany It’s a fabulous bread ! Came out great the whole office smells!
We're so glad to hear that! 😊 -👩🍳Morgan
Oh my goodness I need to make this. This looks delicious. Quick question do you put it in the refrigerator overnight and also what temperature do you bake it at?
And my last question is that I don’t have a cast iron pot. Can I put it in my all clad stainless steel into the oven? Thank you so much.😊
Hi there! To keep in the refrigerator overnight you can either proof the dough during the first bulk rise or once the dough has been shaped and is in your Dutch oven. Just be sure your to follow the manufacturer's instructions regarding placing a cold vessel into a hot oven to avoid thermal shock. Happy baking! -🍮Nicole
Thank you.
Awesome video
Thanks! -👩🍳Kat
I love your easy preparation video! Can you please tell me where the ingredients amounts are for this recipe? Thank you… 😊
Hi there! Just click the link at the very top of the video description where it says "Get the recipe," and you'll find all the details there. Enjoy! -👩🍳Kat
@@KingArthurBakingCompany thank you!
My pleasure! 😊 -👩🍳Kat
Delicious. Oven temp 450F regular or conventional?
A regular oven versus convection is used for this bake and all of our recipes, unless otherwise specified. Happy baking 🧡! -🍮Nicole
The recipe on the site says it can also be made in a long covered baker. I wish that this video also showed how to shape the sticky dough for that pot!
I'll pass that suggestion along to our video team! 😊 -👩🍳Kat
Martin, can I add some of my sourdough starter to the mix and cut back on the yeast for some aded flavor?
Sure can! Or you can keep the yeast the same and use discard starter, since that's usually easier on the schedule. 😊 -👩🍳Kat
Can this recipe be done in the KA's gluten bread bread flour.
Hi, Kelly! You can use this recipe developed with our gluten-free bread flour and include everything seasoning, if you prefer: www.kingarthurbaking.com/recipes/gluten-free-artisan-bread-recipe. Happy baking 🧡! -🍮Nicole
Can't wait to try this. How long do I let the bread cool if I don't expect to eat it in one sitting?
Hi Lisa! We recommend letting bread cool completely before slicing, this allows the starches to set and not re-gelatinize (aka get "gummy") when you slice the bread. -👩🍳Morgan
@@KingArthurBakingCompany I understand, but how long? 30 minutes?
It can vary, but a full loaf of bread can take 1 to 2 hours to cool! -👩🍳Morgan
“It’s shaggy, it has no strength, it’s kind of a mess, it’s sticky, and you know what? It’s perfect.”
Me: *sniffs* “thank you 🥹”
😁😁😁 -👩🍳Kat
Martin…..please please please…show how we can make humongous bread like the ones they sell at cortina’ s or Lidia Bastianich Show. I’ve been searching all over, the biggest I’ve seen is a 6 cup bread divide in 2 breads. Thanks.
Hi - did I miss the recipe ? Where can I find it ? Thanks
Hi, Audrey! If you expand the video's description by selecting "Show more" you'll find the link to the recipe. The recipe includes tips from our bakers, including a helpful timeline for completing the coil folds. Happy baking 🧡! -🍮Nicole
Hello Martin, nice to greet you.
I have a question.
When you put this bread in the pot (which, as I see, is cold) and let it rise for 2 hours, then cut it and put it in the oven, do you preheat the oven or put the pot on and then turn on the oven?
Because what I saw in this video is that you put the pot on and then the temperature settles, which indicates to me that the oven is cold and not preheated as it should be when you make a loaf of bread, and that is my doubt that I hope you can clarify it for me since I want to make that delicious bread but I have that question about baking.
I thank you in advance for your kind attention and have an excellent day.
Greetings
Hi, Jose! This bread is placed in an oven that has not been preheated and you'll turn on the oven when the loaf has been placed inside. We have an article about baking in a cold oven, that further explains: www.kingarthurbaking.com/blog/2017/07/05/baking-in-a-cold-dutch-oven. Happy baking! -🍮Nicole
When i snipped the dough it deflated a little and didn’t recover in the oven. Would it better to snip after shaping when there s some tension in the dough?
Hi there, Gaye! It's best to score dough right before it goes into the oven so that the gases created in fermentation don't have as much time to escape. If your loaf is collapsing from scoring it's likely because the shaped dough is over-proofed. We'd recommend shortening the second rise a bit. Kindly, -👩🍳Morgan
Could I bake it in a regular bread loaf pan using the cold oven method?
Hi there! A bread loaf pan may be too small for the size of this dough. This may work with two pans, if covered accordingly for the rise that happens in the pan. -🍮Nicole
I just tried it and it worked! After letting the whole batch of dough rise overnight, I split the dough in half. One half I put in a standard loaf pan, let it rise and then baked it for 30 to 35 minutes. I put the other half back in the fridge. When the first loaf was done baking, I repeated the steps with the second half of the dough. It worked out well.
We're so glad to hear that! Enjoy! -👩🍳Morgan
If I use this method to make a smaller one - 300g flour, should I adjust the baking time? Thank you 🙏🏻
Hi, Faye! If you're reducing this recipe by half you'll bake at the same temperature for approximately 30-40 minutes. Happy baking 🧡! -🍮Nicole
Thank you Nichole for the quick response! I already stared this afternoon, will be baking it tomorrow morning!🙏🏻❤️
@@KingArthurBakingCompany
One more question, if leaving the dough overnight for 8 hrs or longer, what’s the room temperature ? Our house is 76 degrees at night, should I leave it in the fridge? Thank you 🙏🏻 ❤
The ideal temperature is right around 70 degrees for room temperature proofing. You may find that your dough proofs more quickly at 76 degrees and can opt for refrigeration if you'd like to slow down your rise. -🍮Nicole
Can I use your Irish bread flour for this recipe?
You sure can! -🍮Nicole
Cover and rest on counter or the fridge?
You'll cover and rest at room temperature overnight, detailed in step 2 of the recipe here: www.kingarthurbaking.com/recipes/no-knead-everything-bread-recipe. Happy baking 🧡! -🍮Nicole
Just made the dough, does the recipe take into account the salt content in the everythign seasoning? I hope it isnt too salty because i used the last biut of seasoning i had and it may have had a lot of salt settled at the bottom..
Hi, Jesse! The salt level was taken into account during the recipe testing. Thank you for your question and happy baking! -🍮Nicole
I made this today....it was delicious! It didn't rise much though. I measured with a scale, I used a thermometer for the water, and I put in refrigerator covered for 14 hours, but I don't think it had doubled in size. I used a cast iron pot (8 inches on bottom). It seemed sticky when I added the toppings. When I opened it after 50 minutes, the surprise was that it wasn't as risen as yours. But when I let it cool, it was so tasty! Could I be using too big of a pot? Should I have waited a little longer on the second rise to see if it would have risen more? Are there any tips you can give to indicated if the dough is proofed enough so that it does rise when baked?
Hi Lisa! A vessel with an 8" diameter on the bottom shouldn't be too big. It sounds like the proofing time was the issue here. Since the dough was in the fridge, it likely needed a bit longer of a rest at room temperature during step 6. When the dough is well proofed a slight indentation should remain when you gently poke the unbaked oaf with your finger. Hope this can help! -👩🍳Morgan
I had a look at the recipe again and realized I wasn't supposed to leave it on the counter. No worries...this recipe is a keeper. Thanks for your support!
I must say, this recipe is delicious. I've made it 3 times in the last week and I have a 4th one proofing.
My only gripe is my dough is really slack. It doesn't hold a nice tight boule shape. It just kind of plops and fills up the dutch oven (touches the sides). Not sure how to fix this. I'm going to attempt doing a few stretch and folds before I let it rise in the pot to help it develop some strength. Any advice is welcome.
We're glad you're enjoying this recipe! You're welcome to experiment with adding some folds to the dough, we would recommend doing this during the bulk fermentation, step 2. You might also just need to mix the dough for longer while during the mixing stage. We hope this can help and happy baking! -👩🍳Morgan
I stretch and fold my no knead dough a couple of times during the proofing time.
How can I find out the measurements and everything?
Just click on the link at the very top of the video description where it says "Get the recipe," and you'll find all the details there. Happy baking! 😊 -👩🍳Kat
Does anyone know what size bowl to use for the dough to ferment in?
Just a large mixing bowl! The specific size isn't important. 💛 -👩🍳Kat
I used my KitchenAid 5 qt. mixing bowl. It tripled in volume, to over 11 cups!!!
This channel makes me want to be a baker
We're glad to hear that you're finding some inspiration here, Rachel! 🧡 -👩🍳Morgan
maybe dumb question but I am newer to baking :) Would this work in a 6 quart Dutch oven instead of the smaller one shown in the video? Would I need to adjust anything? Many thanks!
Hi, Marianne! No dumb question - we're here for all the questions! Your 6qt is just fine. 😊 The only difference will be the shape of the loaf, as the dough will fill out to those edges. As in the video, check your loaf at about 50min, and then bake from there until the color is that gorgeous darker color. 🍞 -🥐Lily
Additionally, we have a blog featuring baking with your Dutch Oven! (www.kingarthurbaking.com/blog/2017/02/21/bread-baking-dutch-oven) Happy baking! -🥐Lily
@@KingArthurBakingCompany wonderful! thanks for your help :)
I saw that you can make this in a regular uncovered loaf pan. How would I divide the ingredients?
If you divide the dough in half, it'll make two somewhat small loaves in 4.5 x 8.5" loaf pans. -👩🍳Kat
Any recommendations for someone who doesn’t own a Dutch Oven and wants to try this?
Hi there! Halved you can bake the recipe in a standard loaf pan without a lid at the same temperature for about 40 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Happy baking 🧡! -🍮Nicole
@@KingArthurBakingCompany Cheers!
Can I substitute normal flour for Almond flour? As a diabetic...that would be perfect for me.
Before choosing a flour, we recommend consulting your physician. As for this recipe, almond flour would not perform for a yeasted dough. You're welcome to check out our Keto Wheat Flour and use recipes designed for it! (www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=keto%20wheat%20flour#all_indices) Recipes: (www.kingarthurbaking.com/recipes/collections/keto-friendly-recipes) -🥐Lily
Can whole wheat flour be used instead of white? Thanks
To add whole wheat flour to this loaf, I'd start with swapping out maybe 200g of the flour with whole wheat and seeing what you think of the texture! From there you can adjust up or down for your next loaf, depending on how you feel about it. Happy baking! -👩🍳Kat
Did I see Martin using the wrong end of a wooden spoon for the first mix? That's my choice.
😉🥣✨ -🍮Nicole
can the crock pot be substituted with an aluminum foil cover and a baking pan?
Hi Vee! If you don't have a covered baking vessel, like a Dutch oven, you can trap steam in other ways to help create a thin, crispy crust. Check out some of the ideas in this blog article: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking You can try covering a loaf pan with foil but you don't want to seal it tightly and impede oven spring, you might have better luck baking the loaf on a stone or steel and covering the loaf with a large aluminum pan or oven-safe mixing bowl. We hope this can help! Kindly, -👩🍳Morgan
Hope it's not too late to get a reply :) Can I use spelt flour to make this recipe please?
Hi, Lisa! Spelt flour has the appropriate percentage of gluten forming protein content for this recipe. Keep an eye on the consistency of the final dough or batter: It may be a little dry and need more moisture. Happy baking 🧡! -🍮Nicole
Can I substitute the flour for gluten-free flour? Thanks
This recipe works beautifully using our Gluten-Free Bread Flour! You can learn more about this unique flour here: shop.kingarthurbaking.com/items/gluten-free-bread-flour -👩🍳Kat
Tried it unfortunately mine was too wet to work with even after the rise guess my kitchen was too warm. Planning to reduce the hydration next time. I am in Africa so it’s always hot. Hope I can drop the amount of water
I tried to this recipe again, this time putting it in the cold oven overnight. I let it rest for 11 hours, then I worked it but it was very sticky. I still worked it a little but it wasn't firm like in the video. After 2 hours it's still a little wiggly. I had already put the toppings on so I'm just going to pop it in the oven and see what happens. Should I have worked at a little bit more and let it rise again?
Hi there! Just to be sure, were you using the King Arthur Bread Flour or Hi-Gluten Flour called for in the recipe? it sounds like your dough is behaving like it was made with a lower protein flour. -🍮Kat
@@KingArthurBakingCompany I am using King Arthur bread flour. I used the scale and measured out 660 g. After 12 hours it had risen so much It was sticking to the cover of my largest glass container. I put it on my work service with a little flour put a little flour on top of it as well , but it felt very sticky. I didn't want to incorporate too much raw flour. I tried to pull it in to create a ball, but it was still very soft. Should I have worked it until it gott more firm (as it would if I kneaded)?
Are you in a very humid environment, Lisa? That can often impact the texture of your dough. Just a touch more flour may be in order, in that case. -🍮Kat
9:11 @@KingArthurBakingCompany I live in Florida, so I'm going to say yes. Is it ok to add the flour after it has been sitting for 12 hours? If so, should I knead it a bit more to make sure it is incorporated?
Honestly, I'd just bake this batch as-is at this point, and use a bit less flour on the next one. Then you'll see the difference in texture and really be able to dial it in for the future! -🍮Kat
What’s the measurements on all the ingredients?
Hi, Grant! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here, if it is not showing for you www.kingarthurbaking.com/recipes/no-knead-everything-bread-recipe: Happy baking 🧡! -🍮Nicole
Very garlic-y. Great for fried bread with a fried egg.
How can I use “some” whole wheat flour in this bread? Add some vital wheat gluten also with whole wheat I assume…??
Hi Lynn! You sure can add some whole wheat flour into this recipe! You swap up to 25% of the total flour weight with a whole grain flour, increasing the water/liquid by 2 teaspoons per cup of flour swapped. Happy baking! -👩🍳Morgan
Can you make this without the seeds?
You sure can, Ornella! We also have some other great no-knead recipes in our collection: www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=no%20knead#recipe_index. Happy baking 🧡! -🍮Nicole
My dough seemed so sticky that it was difficult to move the ball to the Dutch oven, should I just use less water next time?
Hi, Mark! It does sound like you could hold back on the water, just a bit. You'll want to shoot for the dough texture Martin has here, being easy to handle and just the right hydration. Happy baking 🧡! -🍮Nicole
Would be just wonderful if your website worked.
Hi there! Which part of our website seems to be giving you difficulty? -👩🍳Kat
Would it be a bad idea to let this rest for say 20 hours?
Hi there! We wouldn't recommend leaving the dough out at room temperature for that long during the first rise (step 2 in the recipe) but you could put it in the fridge after about an hour at room temperature. The second rise will be a bit more than 2 hours though. Hope this helps! -👩🍳Morgan