FELICIA, Chef John has already put up many videos about two kinds of "no yeast" breads. One is sourdough bread, which uses naturally-occurring organisms in the flour and all over your kitchen. The other is quick breads, which use leaveners liks baking powder and baking soda. I'd suggest you look those up, first. He's got lots of them already. And if you've still got the original bag or jar that contained your instant yeast, there might be enough traces of it inside, just rinse with part of the water you'll be using in the recipe, and let the dough grow overnight, just like this recipe. It doesn't take much. Do your homework.
"If you want it today, make it yesterday" - chef John, 2020. (BTW, today Im making it the second time, because its amazing! That's right, I'm not just a funny guy, I also make bread!)
@@MarySanchez-qk3hp - Actually, to my thinking anyway, today is always yesterday's tomorrow, just as today is always tomorrow's yesterday. It may seem that we are always in the middle of time, but more precicely, I think we are of the moment.
CuriousGeorge, you can, but be aware that simple sugars will feed the yeast, which might make them happy and multiply faster and make your bread rise faster... but that you'd get more flavor with a slower rise. And simple refined sugars should be limited in your diet, anyway. Try it Chef's way, the longer it takes, the more complex and flavorful it will be, and you may decide you didn't need to dump in sugar at all. If you want a sweet bread, you might as well make challah, which requires oil or butter, sugar or honey, and eggs.
Wife and I have made a similar (same?) bread many times, but followed the recipe floating around the 'net using dutch oven and so on. This looks much simpler AND the resulting crust looks far better. We will be trying this method soon - VERY SOON. I must add, though, that there was a time when lack of kneading was appealing just to save effort or whatever. More recently, I have made bread requiring lots of kneading, and have found the dough to be fun to work with. It's like Play Doh we enjoyed as kids, but the results are edible. Win-Win.
""Give it the ol' tap-a-tap"! Gotta love Chef John and ENJOY! I love homemade bread but have searched high and low for a soft crust bread - I don't like crunchy bread crust but I love the bread, especially with butter and jelly/jam! Thanks Chef!
Your bread looks so perfect! 😍 Great job, Chef John! I also posted today a bread recipe that contains no yeast because in my country the yeast is very hard to find, and it's also applicable for Germany and Italy. I have friends there who requested me a no yeast recipe! 😄🤗 Take care! ❤️
Extra tip I picked up from Bake with Jack channel: use room temp water each time you do room temp rising. Bake With Jack has a start to finish bread making videos perfect for newbies ; )
Wow looks so good Chef John, thank you for sharing. That should be your catchphrase " If you want it today, make it yesterday" . I really enjoy your channel.
I'm baking bread and cinnamon raisin walnut rolls today today too. Been baking bread for 50 years ...most relaxing thing to do, especially under the circumstances. Be well everyone. 🤗
@Nobody here but us Chaotic Neutral chickens I think most people are stocked to the ceiling with beans, rice, flour, and yeast, and then realize they have no earthly idea how to turn any of it into food, since they have eaten at McD's all their life. So it will all be thrown away in a month or so.
Hi I was wondering if you could help me figure out a consistent problem I'm having: No Oven Rise. My first proof goes really well, the second one isn't easy to tell whether it's alright as it's not a drastic change, but after I'm done baking, the bread is really tasty but as dense as when it first went into the oven. I even managed to get my hands on an oven Thermometer, so temperature is out of the way. Much thanks for any input. P.S.: Ambient temperature where I love is about 30-32°C
@@gmailcal here's what I do. Make sure you are using bread flour, and knead really well until you've got the gluten so worked that the dough is springy and smooth. Shape into a ball. Turn into an large lightly oiled bowl and flip the dough over so the top is oiled too. Cover with a tea towel, let rise for an hour in a warm spot. I like to place it on the back of the stovetop with the oven set to 250. I usually make a pot of soup or stew at the same time I bake. Or have a roast meat in the oven. Anyway, a nice warm spot, not too hot as that kills the yeast. After it rises above the bowl, about an hour, punch down, knead, shape into rolls, braids, loaves etc and place into pans. Cover with the tea towel and let raise again about 30 minutes, oven still set to 250 F. Then turn the heat to 350 F. When oven is hot, place inside to bake. That last few minutes when the oven is heating up the last 100 degrees always gives an extra light rise to the bread before the yeast is killed.
Thanks to you, I finally had the courage to make my first homemade bread! It was absolutely delicious and we ate the whole thing in 2 days. My 7 and 9 year old daughters, who are really picky eaters, couldn't get enough of it! Thanks Chef John!!
I started this one and got it covered and brewing. I tasted the dough before I set it aside and thought it tasted salty. I checked other no knead recipes and they all said 1tsp salt instead of 1 1/2 tap salt. I put the dough on top of parchment paper inside a Dutch oven and let it rise before baking. My oven has a problem and was turning off every 5 minutes. Being in a Dutch oven saved this poor thing, it turned out great. Wasn't salty at all. So CJ, 👍👍
I think this was the first recipe of yours I made start to finish immediately after watching lots of your videos for about a year or two now. Mine didn't come out quite as brown but I also didn't have a water squirt bottle. Can't wait until it cools so I can enjoy!
Thank you Chef John! This is a great recipe for those of us who are currently in isolation... but with basic ingredients. Wishing you and yours all the best
If it can be done how and when would you divide this to make sandwich rolls using this method ? I would guess between the first and second rise. Would they come out like a crispy crust kaiser roll ?
Thank you Chef John, for I am running low on yeast. I did add 2 Tbsp of dried rosemary and 1 Tbsp of garlic powder, and 2 Tbsp of olive oil. Everything went according to your video - yum!!!
@@2Beigatti - It's just a line I stole from some Australian bloke, as a singer of obscure and rude songs. I remember now, it was Kevin Bloody Wilson, who is very rude, very funny and well worth the listen, if you care for that sort of thing.
I couldn't find flour either. Fortunately I have a baseball bat, and my neighbor had flour. So, I got some flour, after teaching their son to hit a ball.
Next time I make bread, I think I will give this one a go. Thank s for reminding me.
4 роки тому
Made this bread (2 smaller loaves) and it came out beautifully! I love the tender, holey crumb. I didn’t spray the crust but it still browned nicely and had a crispness. Definitely a keeper! 🙏
Weird question, could you replace bread flour or all purpose with rice, almond, or oat flour? I'm pretty low on bread and all purpose, we could only find whole wheat, but have alot of oats and almonds.
You would probably need to mix those gluten free flours with the bread or AP flour. So, two cups of AP or bread flour and 1 cup of any of the other flours. Using only rice, almond or oat flour will not give the rise you need and create a very dense loaf. 😊
I'm planning to try it with oat flour, but adding cornstarch or xanthan gum. It won't have gluten (but that's kinda the point for me) but maybe it will be just fluffy enough to justify its existance.
With those alternate "flours," it might be better to do a quickbread with leavener... baking powder, eggs, baking soda plus buttermilk, for example. The alternate flours have no gluten, which captures gas bubbles and causes the rise from the growing yeast. Gluten stretches, almond flour doesn't. They make interesting cakes, but again, those don't use yeast. Even eggs can be considered a leavener when you separate and beat air into them. I've never tried it, but Bobs Red Mill has gluten-free flour with recipes on the package, maybe that's a good place to start. Sorry, but there are some foods you just can't make, or have to make differently, if you're gluten-free. Chef does have some gluten-free recipes, but it was because the recipe was delicious, and he didn't do it to be gluten-free. Also, are you aware that there are websites that specialize in gluten-free recipes? That's a better place to ask advice.
I’m one of the many who have gotten into baking lately. The first thing I baked was no knead bread with the same ingredients as this one. It’s really true-it’s so easy, it should be done more.
I made this the day after i watched the video. Its like sour dough bread without the overwhelming sour taste. Even the kids love it. Making another one today. This was epic. Thanks.
I haven't tried, but you should see if King Arthur Flour still has any. They have an 800 number. They also have live sourdough starters specific to different places in our country.
Arr Kay and everyone else. I've just heard of this yeast famine. TL/DR, I know. Read it if you want. What I can do, if this is really serious, is that I can generate a decent batch of starter and then dehydrate it and mail off bits of flakes, that you can then re-hydrate and feed with flour and water, to create your own starter, or 'mother', as it is sometimes called. From there, you can generate your own, and then share it with others as well. It's all a matter of flour, water and time at that point. We are tested free of coronavirus, if that's a worry, as this will come from outer NY, and we are well hunkered down. What happens with the postal service, is your issue. Practice due diligence, of course. I will as well, using fresh gloves all the way, new for every step. I am good at keeping things clean. If you can get your hands on some raw grain, or 'wheat berries', rye being the best, or some whole rye flour, Hodgen Mills, (or whatever the name) is quite good. Do that and you can make your own. Any whole wheat berry, maybe even as flour might work, as most of the natural yeast, is in the husk. The name 'sourdough' starter, is a bit of a misnomer, as how sour the bread is or not, is more a matter of the temperature that you proof it at, rather than the starter itself. It's a long story, but if you proof it at cooler temps, think 65 to 80F, your dough will be sweeter, if not a bit slower, as you probably won't notice any real 'sour' to it. If you want 'sour', proof it between 90 and 115F. Simple as that. It's just two different families of yeast that live together, one more active cooler, the other, creating the more sour, is more active at warmer temps. However you grow your starter, don't use chlorinated or fluoridated water, as most 'city water' is, if it is at all possible. You can always leave a pot of water out for a day, and most of that stuff should dissipate, if you can't run the water thru a Brita filter or the like. Florine and chlorine kill yeast, being the point. If you absolutely have to, use bottled water. As to 'hard' water, I'm thinking Missouri, Oklahoma and Texas, by experience, but I don't know how that will affect it, but I know many people in those areas that have successful starters. The whole idea that starters are 'regional', well, I've heard stories both ways. What I can tell you, is that a NY starter will grow in San Francisco, and vice-versa. This, I know empirically, as my sister and I have swapped starters from those places, both successfully. Do they adapt over time to their local environs, I don't know, but I know that they will be active. Did I taste a difference between hers and mine? No, I didn't. Not to say it's not so, but just that I couldn't discern it, nor could she. Same story with my sister in Texas. If you want to try to make your own starter, I'm sure there are many reputable sources of how to do so on the internet, and in fact, I know there are, but the ones I would recommend first, would be Bon Appetit, a guy named Brad Leone. He is well familiar with all things fermented, and starter is just one. If not him, then Alex, French Guy Cooking. Both of them know of what they speak, and it saves me many words. Both are all over youtube. If you can't find them, let me know and I'll send a link. They probably refer to it as a 'sourdough' starter, but I never would. One last thought. There are many ways to keep your starter active, which of course is the point, and that is the 'mother', properly, as it all comes from there. I do it in what I consider to be the simplest means possible, but your opinions or mileage may vary, of course. My preferred method is at a 100% hydration, which simply means, if I add 3 oz of flour, I add 3 oz of water, as simple as that. Or whatever, but equal parts always. My actual 'mother', that I keep in the fridge, probably weighs in at about 3- 6 oz, whatever, but it's in a slightly oversized tall rubbermaid container, I suppose it is about a pint in volume, but the starter has room to grow and breath, as even in the fridge, it is still alive and active, as even if retarded in growth by the cool temps, it is still a living thing, sort of like a pet really. So, when I use it, which is basically anytime that I bake nearly anything, I'll take it out of the fridge and I'll feed it. If I intend to use 6 oz of starter, or whatever, I feed it the appropriate amount, so that when it goes back into the fridge, after I've peeled off what I need, it ends up being the same 3 or 6 oz, whatever, of mother, every time. There is absolutely no waste to the process, if you do it this way. As well, as you work out your hydration percentages for any given recipe, it is very easy to do. It's 50% water and 50% flour, of whatever you've used. Very easy, really. John's recipe is solid, but to be honest with you, but I would go between 66 and 70% hydration, where as his is at about 80%, which is why it is so sloppy and he struggles with it. If there was an advantage to it, that I could see, I'd easily admit to it, but I can't see one. Well, I've said my piece, but yeah, a good recipe in general. Look, if you really want to know how to do it, at least as I've seen fit to, just ask. He's not far off to my mind, but it can be even easier and better, which is the only part missing. It's really not by much, so go ahead and make it as he said and it will be good. but it won't be 'fine', in my opinion. I know that's sacrilegious to say, but I come as advertised. If you were to drop your hydration from John's recipe of 80% (or so) down to 66%, or at least 70%, I'm telling you, with the techniques he's using, it will be much easier on you, and I predict, a better product, unless you are making English Muffins. In the simplest form, and there are refinements to my mind, of Johns technique, which is pretty solid, but I can simplify that or complicate it as well. I will try my best to keep it the same, but there will be slight differences, all to your ease, as the baker. Just for a moment, forget about John's measurements, as they are similar, but just bear with me. His concept of about 10 or 20% of whole grain flour to AP or Bread flour, of whatever sort, is a very wise thing, and if nothing else, do yourself a favor and don't deviate much from that. That is wise thing 'one' about John's recipe. Where I deviate from him, is on the hydration level. If you don't have a digital scale, just go get one for $20, as it the best way to bake, as by measurements of ounces, and not cups and such, or at least not for the big stuff, meaning flour and water. Metrics, meaning milliliters and milligrams are even easier, but I won't try to convince you of that. Let's just work in ounces of weight. Generally, 8 oz of water (1 cup) is equal to 8 oz of weight. You do the math. Normally, between AP and Bread flour, a cup weighs between 4.5 and 5.5 ounces, which is way too much slop for me. Let's just measure it in ounces. Get a scale. As a slight deviation from John's recipe, if you were take 20 oz of flour, of whatever sort, more or less as standard, and added 20 oz of water, that is a 100% hydration dough. If you added another 10 oz of flour, and your salt and yeast (which are minimal, so add them if you want), you now have 30 oz of flour and still with just 20 oz of water. When you take the weight of water and divide it by the weight of flour, you will find that you have a 66% hydration dough. Do the math, it is as simple as that. That is how hydration is figured out. As best I can figure, John's dough is at about 80% hydration, which will be very sticky and difficult, as he showed it to be. My recipe (and his) can be halved or doubled, or whatever, as seen fit, but I am telling you, a 66% hydration dough, will be a lot easier to handle, and not leave you in the muck that John's recipe did, in terms of being manageable. Will the results be different, of course (only for the better, in my opinion). Will you prefer my recipe to his? Only you can say. That's basically it. There's more to say, but nothing overwhelming. If Brad or Alex can't fill in the blanks, just let me know. If I can help, I will.
Making this a second time.. added oregano, thyme, and rosemary with the salt. Planning to shred Parmesan on top when it comes out of the oven. Looking forward to it
When I was a kid many years ago my family would travel to New Jersey to see my grandmother. She would always make sure she had some onion rolls in the house since we couldn't get them in the Midwest. I hope Chef John will show how to make them some day.
Hey John! Happy lock down! Thanks for this bread recipe! I was a HUGE fan of bread baking for years, just after the last kid moved off to college! Now I’m 62, that was a lot of years ago! Still have my bread pans etc. I’m going to start this today. Thanks for the inspiration! And, for the record, I’ve been following you for only a year or so (and I’m so glad I found you) and in that time I have incorporated a dozen of your dishes into our regular meal rotation! Your recipes re-inspired me, and I’m going through one of those periods when I truly, genuinely LOVE to cook again! Peace. Hey John, how about your fav plain old white bread, or whole wheat recipe? Or have you done this? I confess that I have trouble finding things in your archived UA-cam vids.
I love Chef John and all his works, but, boy, his pro technique makes this look easier than it is! I wound up thinking it was just easier to bite the bullet and make a kneaded bread. Maybe what I'm missing is a stainless steel surface on which to slap this unmanageable blob of stickiness into some semblance of a loaf.
Great recipe, very delicious. I think I need to make it again soon. I wasn't sure about the texture when I scraped it out of the bowl onto the counter, but then it tried to escape onto the floor. So a little more flour in the bowl first next time.
Chef John, thank you for this recipe! I have the dough resting on the counter right now, and the ONLY hard part is keeping my Maine Coon cats from trying to sit on the covered bowl! Your videos have been keeping us well fed and very entertained, as usual! I have a batch of Marcella's bolognese (with mezze rigatoni, of course) waiting for an accompaniment of delicious crusty bread!
Another method for shaping the dough - wet your counter. Lay down some plastic wrap, with a piece of parchment paper next to it. Flour the plastic wrap, place on the dough, and use the plastic wrap to fold the dough over on itself twice. Then flop the dough over onto the parchment paper seam-side-down. Let it rest under a tea towel for two hours. Pre-heat your oven to 450 for half an hour, place parchment paper with dough into a dutch oven. Cook half an hour with the lid on, and 15-30 minutes with the lid off.
Unbelievably good for the first loaf of bread I’ve ever made! Can’t wait to turn the leftovers into your stovetop stuffing (if there’s enough leftovers)
Give a loaf as a gift to someone older, where you live. Make them feel good. Put it in a paper bag, knock on their door, put it down, step back six feet and wait for them to answer. :).
Check out the recipe: www.allrecipes.com/recipe/279501/no-knead-country-bread/
Could you make no yeast bread recipe please? The grocery stores near me have been crazy empty, all the yeast and bread are gone
@@FeliciaKrismanta Look for his sourdough series, or beer bread.
ua-cam.com/video/YX_6l2bmvQI/v-deo.html can you copyright strikes yourself?
FELICIA, Chef John has already put up many videos about two kinds of "no yeast" breads. One is sourdough bread, which uses naturally-occurring organisms in the flour and all over your kitchen. The other is quick breads, which use leaveners liks baking powder and baking soda. I'd suggest you look those up, first. He's got lots of them already. And if you've still got the original bag or jar that contained your instant yeast, there might be enough traces of it inside, just rinse with part of the water you'll be using in the recipe, and let the dough grow overnight, just like this recipe. It doesn't take much. Do your homework.
Boss,would it kill ya to have things written in grams aswell? Its such a more precise system.
Chef John: "So if you want this today, make sure you started it yesterday."
Doc: "Marty, we have to go back!"
Get out your TARDIS.
This is heavy
Lol
Hahahhahaha
@Jimmy Marty McFly
You'll be well fed, with Chef John's country bread !
One cannot live by bread alone, that is why butter was invented. Chef John, you are so right about the ease of making bread and the joy of eating it.
"If you want it today, make it yesterday" - chef John, 2020.
(BTW, today Im making it the second time, because its amazing! That's right, I'm not just a funny guy, I also make bread!)
As in life . . .😆
Martha Stewart says exactly the same thing.
In other words: If you start to make it today, then today can become tomorrow's yesterday! Ow that hurt my brain...
Let me get my time machine.
@@MarySanchez-qk3hp - Actually, to my thinking anyway, today is always yesterday's tomorrow, just as today is always tomorrow's yesterday.
It may seem that we are always in the middle of time, but more precicely, I think we are of the moment.
I've made your Ciabatta bread many many times, and the whole time watching this I thought "Gee this sure seems familiar". Looks great!
Finding flour is hard to find right now. I only have white flour. Will that be okay?
@@88freedomwriter Yeah, that'll work just fine. Should still taste delicious. Go for it!
Ayyyyyy, this is like, exactly how I make my bread every week! I feel good now about my process. Sort of like it’s been blessed by a real pro!
Will it work the same without the wheat flour?
If I want it sweet can I add sugar?
CuriousGeorge, you can, but be aware that simple sugars will feed the yeast, which might make them happy and multiply faster and make your bread rise faster... but that you'd get more flavor with a slower rise. And simple refined sugars should be limited in your diet, anyway. Try it Chef's way, the longer it takes, the more complex and flavorful it will be, and you may decide you didn't need to dump in sugar at all. If you want a sweet bread, you might as well make challah, which requires oil or butter, sugar or honey, and eggs.
Luna: No.
@@MarySanchez-qk3hp sorry, may i ask if all purpose flour is the same as wheat flour?
I ‘like’ before I view... I trust you Chef John
Wife and I have made a similar (same?) bread many times, but followed the recipe floating around the 'net using dutch oven and so on. This looks much simpler AND the resulting crust looks far better. We will be trying this method soon - VERY SOON.
I must add, though, that there was a time when lack of kneading was appealing just to save effort or whatever. More recently, I have made bread requiring lots of kneading, and have found the dough to be fun to work with. It's like Play Doh we enjoyed as kids, but the results are edible. Win-Win.
You are the tiger king of this thing
Slow clap. You win.
Sarah are you a beautiful princess! You single!
That’s an insult, and I like tiger king lmao
That man was an animal abuser. Glad he’s literally rotting in prison.
Thanks Chef John. Hoping you and yours are staying safe and healthy.
""Give it the ol' tap-a-tap"! Gotta love Chef John and ENJOY! I love homemade bread but have searched high and low for a soft crust bread - I don't like crunchy bread crust but I love the bread, especially with butter and jelly/jam! Thanks Chef!
Watch when he picks it up to eat, especially when he shows the jam on it. The crust is a little thick, but it's soft.
I love how you explain all the small details in what you're doing thanks.
Just imagining that with balsamic and olive oil has me drooling
Put some rosemary and oregano in the bread if you are going to do that!
Captain Trips ohhh yes!!! Great idea 👍
Or add a couple of ounces of Sun Dried Tomatoes. :o)
1st I’ve heard of misting with water. I made bread brushed with milk before though. Thanks. A real artist, you are.
Your bread looks so perfect! 😍 Great job, Chef John! I also posted today a bread recipe that contains no yeast because in my country the yeast is very hard to find, and it's also applicable for Germany and Italy. I have friends there who requested me a no yeast recipe! 😄🤗 Take care! ❤️
Your video is helping me relax right now. Thank you.
Extra tip I picked up from Bake with Jack channel: use room temp water each time you do room temp rising. Bake With Jack has a start to finish bread making videos perfect for newbies ; )
Hey, thanks Shiroi!
Reminder: Do NOT confuse Bake with Jack and Cooking with Jack.
Bake with Jack is a reputable baker, Cooking with Jack is a disgusting fraud
I wish I could post a picture. I made this, finished today and it came out perfectly just as it should! I love your recipes ❤️
3 ½ cups white bread flour
½ cup sprouted spelt flour
¼ teaspoon active dry yeast
2 cups cold water
1 ½ teaspoons fine kosher salt
Thank you!
Wow looks so good Chef John, thank you for sharing. That should be your catchphrase " If you want it today, make it yesterday" . I really enjoy your channel.
I'm baking bread and cinnamon raisin walnut rolls today today too. Been baking bread for 50 years ...most relaxing thing to do, especially under the circumstances. Be well everyone. 🤗
ggwoman where did you find the flour?
@@simik4981 I bought it just before the world went crazy. Now it, and salt, yeast and sugar are hard to find. Strange time's.
@Nobody here but us Chaotic Neutral chickens I think most people are stocked to the ceiling with beans, rice, flour, and yeast, and then realize they have no earthly idea how to turn any of it into food, since they have eaten at McD's all their life. So it will all be thrown away in a month or so.
Hi
I was wondering if you could help me figure out a consistent problem I'm having: No Oven Rise.
My first proof goes really well, the second one isn't easy to tell whether it's alright as it's not a drastic change, but after I'm done baking, the bread is really tasty but as dense as when it first went into the oven.
I even managed to get my hands on an oven Thermometer, so temperature is out of the way.
Much thanks for any input.
P.S.: Ambient temperature where I love is about 30-32°C
@@gmailcal here's what I do. Make sure you are using bread flour, and knead really well until you've got the gluten so worked that the dough is springy and smooth. Shape into a ball.
Turn into an large lightly oiled bowl and flip the dough over so the top is oiled too. Cover with a tea towel, let rise for an hour in a warm spot. I like to place it on the back of the stovetop with the oven set to 250. I usually make a pot of soup or stew at the same time I bake. Or have a roast meat in the oven. Anyway, a nice warm spot, not too hot as that kills the yeast.
After it rises above the bowl, about an hour, punch down, knead, shape into rolls, braids, loaves etc and place into pans. Cover with the tea towel and let raise again about 30 minutes, oven still set to 250 F.
Then turn the heat to 350 F. When oven is hot, place inside to bake. That last few minutes when the oven is heating up the last 100 degrees always gives an extra light rise to the bread before the yeast is killed.
Thanks to you, I finally had the courage to make my first homemade bread! It was absolutely delicious and we ate the whole thing in 2 days. My 7 and 9 year old daughters, who are really picky eaters, couldn't get enough of it! Thanks Chef John!!
You are the Shannon Tweed of baking your bread No-Knead.
Good one!
Just did this recipe. Added a smol pinch of sugar to give the yeast some food, it make the bread puff up gorgeously
I was going to write a bread pun, but it was too stale..
I was so hoping you'd rise to the occasion.
I was going to make bread today, but spent the day loafing instead. Now it's too late.
We don't knead your awful puns here.
@@peshgirl It's a crumby attempt at humor, isn't it?
Benjamin W 😂😂
Thanks so much, Chef John. Your calming upbeat voice brings me a sense of peace and hope during these scary times. xo
I started this one and got it covered and brewing. I tasted the dough before I set it aside and thought it tasted salty. I checked other no knead recipes and they all said 1tsp salt instead of 1 1/2 tap salt.
I put the dough on top of parchment paper inside a Dutch oven and let it rise before baking. My oven has a problem and was turning off every 5 minutes. Being in a Dutch oven saved this poor thing, it turned out great. Wasn't salty at all. So CJ, 👍👍
You are, after all, the department head of your no-knead bread.
Thank you very much. Take care everybody.
chef John, you are BY FAR my most favorite chef! I actually do a lot of your recipes instead of just watching and never doing them lol.
That "enjoy" was gorgeous. Ignore me, I'm just here for the crooning...
Hey, a lot of us are!
I think this was the first recipe of yours I made start to finish immediately after watching lots of your videos for about a year or two now. Mine didn't come out quite as brown but I also didn't have a water squirt bottle. Can't wait until it cools so I can enjoy!
Same! Just took mine out of the oven!
Notification: Food Wishes posted a video 3 minutes ago
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1060 views
Huh...it's almost like everyone has a bunch of free time, for some reason.
😂😂😂 someone watching this in future will never relate
Lol so true
To be corrected it's not "free" time infact I believe it costs about 2.2 Trillion as of April 1st 2020
🤔
Maureen Wambui if there’s somebody watching in the future
This is an amazing recipe. Super easy and so good. I make bread all the time and this is by far the best loaf that I have made.
I didn't even know I knead to know this recipe!
Thank you Chef John!
This is a great recipe for those of us who are currently in isolation... but with basic ingredients.
Wishing you and yours all the best
If it can be done how and when would you divide this to make sandwich rolls using this method ? I would guess between the first and second rise. Would they come out like a crispy crust kaiser roll ?
No knead sandwich rolls / buns yes divide after the first rise
I'd like to try that, but I'm worried it'd be too crusty around the entire roll. Am I crazy?
Everyone else wants more crust, and you want less... LOL.
@@MarySanchez-qk3hp I know I know. Just worried it'll be too tough considering how thin they'd be
Jenny Can Cook (Jenny Jones) has a no knead bun recipe. I also recommend her recipe for lemon brownies!
Thank you Chef John, for I am running low on yeast. I did add 2 Tbsp of dried rosemary and 1 Tbsp of garlic powder, and 2 Tbsp of olive oil. Everything went according to your video - yum!!!
I didn’t have a spray bottle so I just sneezed on the loaf a couple times, will that work?
OMG! ::: bonk! ::: LOL, covid19 gallows humor!
2Beigatti - Yes, and you can sneeze on the Christmas tree for tinsel as well.
dobie bloke oh goodie!
@@2Beigatti - It's just a line I stole from some Australian bloke, as a singer of obscure and rude songs.
I remember now, it was Kevin Bloody Wilson, who is very rude, very funny and well worth the listen, if you care for that sort of thing.
Great idea!!
I started this bread yesterday evening and baked it this afternoon. It's fantastic and so worth the time. Thanks chef John
That feel when you can't find any flour anywhere.
Germany?
I couldn't find flour either. Fortunately I have a baseball bat, and my neighbor had flour. So, I got some flour, after teaching their son to hit a ball.
@@notahotshot I love happy endings. :)
@@notahotshot - that was very funny.
notahotshot glad you elaborated on that point, thought CSI might needed to be called. The epitome of all blunt weapons!🤣🤣🤣🤣a🦇
Made this bread this morning for breakfast and it turned out great. Thank you Chef John. And as always I enjoy the videos and recipes.
i had some trouble with the folding process.. its very sticky and i ended up using a lot of flour... the end result is good, but too dense
Next time I make bread, I think I will give this one a go.
Thank s for reminding me.
Made this bread (2 smaller loaves) and it came out beautifully! I love the tender, holey crumb. I didn’t spray the crust but it still browned nicely and had a crispness. Definitely a keeper! 🙏
Chef John’s mixing bowl looks like it had beyblade battles in it
"If you want this today,make sure you started yesterday" - STORY OF MY LIFE Brotha!
You are the juicy j of the bread that should have started yesterday
And as always, you make everything look so doable
Weird question, could you replace bread flour or all purpose with rice, almond, or oat flour? I'm pretty low on bread and all purpose, we could only find whole wheat, but have alot of oats and almonds.
Im sure it would be fine.
You would probably need to mix those gluten free flours with the bread or AP flour. So, two cups of AP or bread flour and 1 cup of any of the other flours. Using only rice, almond or oat flour will not give the rise you need and create a very dense loaf. 😊
The main thing is that you give it the ol tappa tappa
I'm planning to try it with oat flour, but adding cornstarch or xanthan gum. It won't have gluten (but that's kinda the point for me) but maybe it will be just fluffy enough to justify its existance.
With those alternate "flours," it might be better to do a quickbread with leavener... baking powder, eggs, baking soda plus buttermilk, for example. The alternate flours have no gluten, which captures gas bubbles and causes the rise from the growing yeast. Gluten stretches, almond flour doesn't. They make interesting cakes, but again, those don't use yeast. Even eggs can be considered a leavener when you separate and beat air into them. I've never tried it, but Bobs Red Mill has gluten-free flour with recipes on the package, maybe that's a good place to start. Sorry, but there are some foods you just can't make, or have to make differently, if you're gluten-free. Chef does have some gluten-free recipes, but it was because the recipe was delicious, and he didn't do it to be gluten-free. Also, are you aware that there are websites that specialize in gluten-free recipes? That's a better place to ask advice.
I've been looking at so many simple bread recipes and I just bought a big jar of yeast yesterday. I can't wait to try this one.
Chef John is a very talented cook.
I have made 6 bread recipes over the last 3 weeks. yumyum
I’m one of the many who have gotten into baking lately. The first thing I baked was no knead bread with the same ingredients as this one. It’s really true-it’s so easy, it should be done more.
I made this the day after i watched the video. Its like sour dough bread without the overwhelming sour taste. Even the kids love it. Making another one today. This was epic. Thanks.
Keep safe chef John! Your videos bring me so much happiness, and fun things to do
I've been trying to buy yeast. There's a 2 month delay for delivery!
That's the perfect excuse to make a sourdough starter.
I haven't tried, but you should see if King Arthur Flour still has any. They have an 800 number. They also have live sourdough starters specific to different places in our country.
Me too.
Arr Kay and everyone else. I've just heard of this yeast famine. TL/DR, I know. Read it if you want.
What I can do, if this is really serious, is that I can generate a decent batch of starter and then dehydrate it and mail off bits of flakes, that you can then re-hydrate and feed with flour and water, to create your own starter, or 'mother', as it is sometimes called. From there, you can generate your own, and then share it with others as well. It's all a matter of flour, water and time at that point.
We are tested free of coronavirus, if that's a worry, as this will come from outer NY, and we are well hunkered down. What happens with the postal service, is your issue. Practice due diligence, of course. I will as well, using fresh gloves all the way, new for every step. I am good at keeping things clean.
If you can get your hands on some raw grain, or 'wheat berries', rye being the best, or some whole rye flour, Hodgen Mills, (or whatever the name) is quite good. Do that and you can make your own. Any whole wheat berry, maybe even as flour might work, as most of the natural yeast, is in the husk.
The name 'sourdough' starter, is a bit of a misnomer, as how sour the bread is or not, is more a matter of the temperature that you proof it at, rather than the starter itself. It's a long story, but if you proof it at cooler temps, think 65 to 80F, your dough will be sweeter, if not a bit slower, as you probably won't notice any real 'sour' to it. If you want 'sour', proof it between 90 and 115F. Simple as that. It's just two different families of yeast that live together, one more active cooler, the other, creating the more sour, is more active at warmer temps.
However you grow your starter, don't use chlorinated or fluoridated water, as most 'city water' is, if it is at all possible. You can always leave a pot of water out for a day, and most of that stuff should dissipate, if you can't run the water thru a Brita filter or the like. Florine and chlorine kill yeast, being the point. If you absolutely have to, use bottled water. As to 'hard' water, I'm thinking Missouri, Oklahoma and Texas, by experience, but I don't know how that will affect it, but I know many people in those areas that have successful starters.
The whole idea that starters are 'regional', well, I've heard stories both ways. What I can tell you, is that a NY starter will grow in San Francisco, and vice-versa. This, I know empirically, as my sister and I have swapped starters from those places, both successfully. Do they adapt over time to their local environs, I don't know, but I know that they will be active. Did I taste a difference between hers and mine? No, I didn't. Not to say it's not so, but just that I couldn't discern it, nor could she. Same story with my sister in Texas.
If you want to try to make your own starter, I'm sure there are many reputable sources of how to do so on the internet, and in fact, I know there are, but the ones I would recommend first, would be Bon Appetit, a guy named Brad Leone. He is well familiar with all things fermented, and starter is just one. If not him, then Alex, French Guy Cooking. Both of them know of what they speak, and it saves me many words. Both are all over youtube. If you can't find them, let me know and I'll send a link. They probably refer to it as a 'sourdough' starter, but I never would.
One last thought. There are many ways to keep your starter active, which of course is the point, and that is the 'mother', properly, as it all comes from there. I do it in what I consider to be the simplest means possible, but your opinions or mileage may vary, of course.
My preferred method is at a 100% hydration, which simply means, if I add 3 oz of flour, I add 3 oz of water, as simple as that. Or whatever, but equal parts always. My actual 'mother', that I keep in the fridge, probably weighs in at about 3- 6 oz, whatever, but it's in a slightly oversized tall rubbermaid container, I suppose it is about a pint in volume, but the starter has room to grow and breath, as even in the fridge, it is still alive and active, as even if retarded in growth by the cool temps, it is still a living thing, sort of like a pet really.
So, when I use it, which is basically anytime that I bake nearly anything, I'll take it out of the fridge and I'll feed it. If I intend to use 6 oz of starter, or whatever, I feed it the appropriate amount, so that when it goes back into the fridge, after I've peeled off what I need, it ends up being the same 3 or 6 oz, whatever, of mother, every time. There is absolutely no waste to the process, if you do it this way. As well, as you work out your hydration percentages for any given recipe, it is very easy to do. It's 50% water and 50% flour, of whatever you've used. Very easy, really.
John's recipe is solid, but to be honest with you, but I would go between 66 and 70% hydration, where as his is at about 80%, which is why it is so sloppy and he struggles with it. If there was an advantage to it, that I could see, I'd easily admit to it, but I can't see one. Well, I've said my piece, but yeah, a good recipe in general.
Look, if you really want to know how to do it, at least as I've seen fit to, just ask. He's not far off to my mind, but it can be even easier and better, which is the only part missing. It's really not by much, so go ahead and make it as he said and it will be good. but it won't be 'fine', in my opinion. I know that's sacrilegious to say, but I come as advertised.
If you were to drop your hydration from John's recipe of 80% (or so) down to 66%, or at least 70%, I'm telling you, with the techniques he's using, it will be much easier on you, and I predict, a better product, unless you are making English Muffins.
In the simplest form, and there are refinements to my mind, of Johns technique, which is pretty solid, but I can simplify that or complicate it as well. I will try my best to keep it the same, but there will be slight differences, all to your ease, as the baker.
Just for a moment, forget about John's measurements, as they are similar, but just bear with me. His concept of about 10 or 20% of whole grain flour to AP or Bread flour, of whatever sort, is a very wise thing, and if nothing else, do yourself a favor and don't deviate much from that. That is wise thing 'one' about John's recipe.
Where I deviate from him, is on the hydration level. If you don't have a digital scale, just go get one for $20, as it the best way to bake, as by measurements of ounces, and not cups and such, or at least not for the big stuff, meaning flour and water. Metrics, meaning milliliters and milligrams are even easier, but I won't try to convince you of that. Let's just work in ounces of weight. Generally, 8 oz of water (1 cup) is equal to 8 oz of weight. You do the math.
Normally, between AP and Bread flour, a cup weighs between 4.5 and 5.5 ounces, which is way too much slop for me. Let's just measure it in ounces. Get a scale.
As a slight deviation from John's recipe, if you were take 20 oz of flour, of whatever sort, more or less as standard, and added 20 oz of water, that is a 100% hydration dough. If you added another 10 oz of flour, and your salt and yeast (which are minimal, so add them if you want), you now have 30 oz of flour and still with just 20 oz of water. When you take the weight of water and divide it by the weight of flour, you will find that you have a 66% hydration dough. Do the math, it is as simple as that. That is how hydration is figured out.
As best I can figure, John's dough is at about 80% hydration, which will be very sticky and difficult, as he showed it to be. My recipe (and his) can be halved or doubled, or whatever, as seen fit, but I am telling you, a 66% hydration dough, will be a lot easier to handle, and not leave you in the muck that John's recipe did, in terms of being manageable.
Will the results be different, of course (only for the better, in my opinion). Will you prefer my recipe to his? Only you can say.
That's basically it. There's more to say, but nothing overwhelming. If Brad or Alex can't fill in the blanks, just let me know. If I can help, I will.
@@dobiebloke9311 thanks for the kind offer. I'm in the UK unfortunately. But hopefully supplies will change soon.
My family was just sharing recipes for our coffee can/batter bread we like to make. U rock chef john
I'd try and get a rise out of you guys, but there's *no kneed* for any crumby food puns! 😉
Badum tsssss!
Steve Nash was my sons favorite basketball player. Loved the video, I will be doing this one tomorrow!
No knead is what I need! Thanks Chef John!
Made this yesterday and it's awesome!
Making this a second time.. added oregano, thyme, and rosemary with the salt. Planning to shred Parmesan on top when it comes out of the oven. Looking forward to it
I have been making this bread for a bit now and it’s awesome . I love it with cheddar mixed in but I handle it much less than you do .
you have improved my life in many ways. thanks
No knead bread. "Pull, stretch and fold the dough" lol
I just had a slice of this bread
That looks scrumptious!
I started this and baked it yesterday. It came out great and I only got a couple slices before it was gone.
Love you're work! Best wishes to food wishes!
This is a lot like making sourdough bread. Just minus the starter.
In other words: bread. LOL!
I made this. It was good! Thank you.
a beautiful loaf of those times!
Chef John I love your videos!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
When I was a kid many years ago my family would travel to New Jersey to see my grandmother. She would always make sure she had some onion rolls in the house since we couldn't get them in the Midwest. I hope Chef John will show how to make them some day.
Hey John! Happy lock down! Thanks for this bread recipe! I was a HUGE fan of bread baking for years, just after the last kid moved off to college! Now I’m 62, that was a lot of years ago! Still have my bread pans etc. I’m going to start this today. Thanks for the inspiration! And, for the record, I’ve been following you for only a year or so (and I’m so glad I found you) and in that time I have incorporated a dozen of your dishes into our regular meal rotation! Your recipes re-inspired me, and I’m going through one of those periods when I truly, genuinely LOVE to cook again!
Peace. Hey John, how about your fav plain old white bread, or whole wheat recipe? Or have you done this? I confess that I have trouble finding things in your archived UA-cam vids.
We very much needed (kneaded?) this. Thank you.
No knead to convince me . That's a great recipe chef John thank you.
"There seems to be a yeast shortage going on"
Huh, that's weird. Everyone knows yeast recipes never work.
LOL! Trying to dissuade them so you can corner the market on instant yeast? ::: wink :::
6:00 chef john spitting straight bars
The best Food Channel for my!
* CHANNEL.
A canal is a groove or tunnel, like a water canal or a root canal.
I love Chef John and all his works, but, boy, his pro technique makes this look easier than it is! I wound up thinking it was just easier to bite the bullet and make a kneaded bread. Maybe what I'm missing is a stainless steel surface on which to slap this unmanageable blob of stickiness into some semblance of a loaf.
Great recipe, very delicious. I think I need to make it again soon. I wasn't sure about the texture when I scraped it out of the bowl onto the counter, but then it tried to escape onto the floor. So a little more flour in the bowl first next time.
Chef John, thank you for this recipe! I have the dough resting on the counter right now, and the ONLY hard part is keeping my Maine Coon cats from trying to sit on the covered bowl! Your videos have been keeping us well fed and very entertained, as usual! I have a batch of Marcella's bolognese (with mezze rigatoni, of course) waiting for an accompaniment of delicious crusty bread!
Okay chef John, you have convinced me to give baking bread a try! Wish me luck in finding yeast!
Another method for shaping the dough - wet your counter. Lay down some plastic wrap, with a piece of parchment paper next to it. Flour the plastic wrap, place on the dough, and use the plastic wrap to fold the dough over on itself twice. Then flop the dough over onto the parchment paper seam-side-down. Let it rest under a tea towel for two hours. Pre-heat your oven to 450 for half an hour, place parchment paper with dough into a dutch oven. Cook half an hour with the lid on, and 15-30 minutes with the lid off.
You forgot, the Dutch oven should be preheated in the hot oven, before you drop in the dough on parchment.
This looks great! No Dutch oven needed either!
Unbelievably good for the first loaf of bread I’ve ever made! Can’t wait to turn the leftovers into your stovetop stuffing (if there’s enough leftovers)
This was the best tasting no-knead bread I’ve ever made 💜
Thank you, Chef John. This recipe worked.
Best bread ever! ❤
Made it! Perfect! Ate it ! Thank You!
Thanks for these great recipes during these interesting times 🧡
The folding the dough over step is a lot easier with a half moon bowl scraper.
Amazing video.keep it up! Thanks for sharing.
Thank you chef John 🙏🏾🇿🇦
I love it very very much thank you for sharing , simple and delicious 😋 thank you 🙏 have a beautiful day.,
I’ve got so much free time now I’m gonna try this. I’ve got everything I need 💪🏾
Let us know how it turned out. I sadly don't currently have yeast.
I've been making my own bread these days so this recipe is very welcome
Give a loaf as a gift to someone older, where you live. Make them feel good. Put it in a paper bag, knock on their door, put it down, step back six feet and wait for them to answer. :).