Jim Lahey's No Knead Bread
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- Опубліковано 26 лип 2024
- Learn how to make this version of NO-KNEAD BREAD made famous by Jim Lahey of Sullivan Street Bakery in New York City. Jim Lahey invented this no-knead method over a decade ago and it's still popular today - for good reason! This bread is amazing and you need to drop what you're doing and make it today. Recipe is in the link below.
Recipe: grantbakes.com/jim-laheys-no-...
Click the timestamp to skip to a specific part of the video:
00:00 Intro
00:20 Ingredients
00:53 Mixing the Dough
02:43 Shaping the Dough
03:47 Proofing the Dough
04:23 Baking time
5:16 The Reveal!
5:31 Slicing the Bread
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👂🏼 How to Get an EAR on Sourdough Bread - • How to Get an EAR on S...
🍞 Simple White Bread START TO FINISH - • Simple White Bread STA...
🍞 Jim Lahey's No-Knead Bread - • Jim Lahey's No Knead B...
🍞 Tartine Country Bread (Sourdough Tutorial) - • How to Make Tartine "C...
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Grant Bakes is a participant in affiliate advertising programs which allow me to earn fees by linking to products on various websites. This does not affect the cost of a product for you, and I only recommend products that I believe will help you make better bread, sourdough, and pizza at home. The products I link to are usually the same products I own or similar versions (or sometimes products I really wish I did own because they're way better than the thing I actually bought!)
![[Almost] No-Knead Sourdough Bread + a Different Pan Loaf Technique](http://i.ytimg.com/vi/c-BKsIgyqqc/mqdefault.jpg)
![[Almost] No-Knead Sourdough Bread + a Different Pan Loaf Technique](/img/tr.png)
Click here for the full recipe: grantbakes.com/jim-laheys-no-knead-bread/
I haved baked this since starting in 2020 (during our pandemic isolation time). It's one of the tastiest breads I've made. I've now transitioned to baking sourdough. Every day is an adventure.
I have never baked bread until recently when I found a similar recipe for no knead bread, it was a complete flop. I tride 3 times and the 3rd attempt was edible but I decided I'm not a baker so I gave up. I came across this video and your explanation and showing each step gave me hope that perhaps I can produce a decent loaf so I'm going to give it one more try .🤞
This recepy is even easier than just slicing a bread... Looks fantastic
Thanks so much for posting, Grant. I need a big thick slice of this bread with butter and marmalade ... or maybe Cheddar cheese, or cheese and marmalade as in north of England. Need it now but guess I'll have to wait until morning. Worth it I'm sure. Off to my kitchen to get started. Bye. 😋
That butter shot at the end was intense.
Just started baking bread and this no knead bread recipe video was perfect for me! Love the "zero brand loyalty" comment :)
Thanks! Use whatever yeast you can find haha
Also, thanks for watching! I post a bunch of bread videos if you're interested in subscribing. Check out my "New to Bread Baking" playlist here: ua-cam.com/play/PLrV8Fdw7nBhUkgJ5Z2i8PyZCVM-xn1u6m.html
And my "Getting Started with Sourdough" playlist here: ua-cam.com/play/PLrV8Fdw7nBhWOdtcPrg8JlF2OL4iXcK_W.html
Hope you enjoy! Let me know if you have any bread questions.
I have been baking this bread for 15 years now. So nice to know that other people are doing this. There are a couple of things that I do differently, but not worth mentioning. Each person has their own signature and needs to develop that.
Thanks for commenting! True, the process can look different but produce a similar result.
@@GrantBakes I started my own sourdough starter yesterday. Didn’t add any bread yeast to the batch. Just walked through my house and let yeast in the air get caught in the starter dough. I was trapped in Texas last week at my parents during that ice storm. My dad, out of boredom started himself a new starter batch. By the time I left it was bubbling good, smelled good. He made some bread yesterday using said starter. Dad said it was just excellent.
@Hello Bruh To be honest I didn’t have much luck with my starter. I will admit that I use 1/4 tsp. of bread yeast when I let the dough sit out and rise for 24 hours. After 24 hours the dough does give off a sort of sour smell.
Now, I do have the starter in the refrigerator still and have not thrown it out just yet. I’ve been traveling a lot lately and staying elsewhere so I’m baking at another location where my starter isn’t. I’d like to try it again and see what I get.
@@jackwebb437 have you perfected adapting this no knead style to using sourdough in the meantime?
Something about our climates that really make a difference for natural yeasts. I live near San Francisco. I've always had a feeling our sourdough is so good because of our mild climate and low elevation. Every starter I make goes wild unless I put it in the fridge. @@jackwebb437
By far the simplest recipe I’ve seen! Love your explanation and your personality. Thanks for sharing! I’m giving this a try 👍🏻☺️
Excellent and very helpful video with wonderful instruction of Jim Lahey's bread recipe !! I will definitely try one white and one wholemeal bread in my new Ninja dual Air fryer soon.
Thank you so much for your encouragement Grant !!
Cheers!!
That butter shot got you a like
It was delicious too 😋
Excellent and easy! Best tasting bread ever!
It's great!
Excellent tutorial.
Just pulled one out of the oven. Rose really high. Nice and crunchy. Will definitely make again.
I started making this bread when he first introduced it that was almost 15 years ago. I have been asked for me to make this bread for cash. Never did it. It was for my family. I love it most when it bursts open it looks so authentically rustic.. I often add things to it, Walnuts and olives, cheese, chinnamon and sugar, cinnamon raisons. So many things you can do. I often start with some sugar also. Nice video thanks great job....
Thanks! Yeah, it would definitely be a great bread to add things to, like olives, raisins, nuts and seeds. I'll need to try it again with olives soon.
Nice recipe thank you
Randy could use these for burger buns!
Those would be crusty burger buns!
😅
I mean, a man’s gotta eat!
Blue jay burger buns 😂
This Lahey no knead bread started a bread revolution in 2006. I’ve been baking it since 2008. The dough should be baked seam side up, not scoring, per original recipe, and Ken Forkish method. Nice Loaf!
👍🏻
Great Bread. We don't buy sourdough anymore. Thank you for all of the details. Excellent Video. Use Irish Butter for the bread "the best"
Sounds great!
what a beautiful rustic loaf of bread
Thank you
Thank you!
Avocado toast.. yum!!!
Thanks!
I love the "because I have no brand loyalty" comment.. :)
Hey thanks for the video! I’ve been using the original video, but for some reason I totally missed the proofing part. I always wondered why it was so small.
I love making Jim’s recipe, there are others in his book ‘My Bread’.
His last name I believe is pronounced ‘La- hay’.
Nah, he says it correctly in the video
I also have Saf yeast in a Fleischmanns bottle :D
I wont say anything, but you kneaded the dough😊😊😊
Nope 😊
My dude’s oven is barely hanging in there lmao
It’s so sad how bad most supermarket breads are. Thank goodness for this recipe!
Can’t wait to try this saw a recipe on Paul Hollywoods show on bread and cakes in an episode from New York is this the same baker that was on his show ?!?
Do you have to make it into a circular shape? What about more of rectangular loaf or a flat round pizza shape
Grant! The professionals put the bread recipe in the description box so I can refer back to it!
It's done! So pro!
Thanks. Can we substitute sourdough starter for instant yeast?
Genuinely surprised by the lack of liquor. Jim Lahey’s bread would non-GMO full grain liquor sourdough
@adamloves5173 you know where a fella could get a few drinks round here bud
Do you think it would be good with garlic powder in it? I love garlic bread.
Hi- great video- just wondering how many inches is ur final baked bread height just wondering what I can expect/ strive for 😊
Thank you Grant! Gonna try this soon. Can you put the dough in the fridge until you are ready?
Yes, you can!
Like this video if you hate kneading dough for 8-10 minutes 😂 and let me know why you hate kneading in the comments below! (I personally think kneading is fun, but this no knead bread just works...)
I never minded kneading but since I found this recipe why would I want to anymore? I have made over 100 loaves in 15 years. Many for church.. They all love it.
@@rosewood513 It's a crowd-pleaser!
Well I attempted 2 make this loaf of bread today and , no surprise, it didn't come close 2 working out. I would love 2 know what in the world went wrong. I am a beginner so I watched the video 10 times b4 I tried to make it. I let it rest on my counter for 15 hrs and it looked just like the loaf on the video. I took it out of the bowl onto the counter and a big wet blob of dough came running out. It didn't hold it shape because it was so wet. I ended up throwing it in the garbage, put all my bowls, flour, etc away never to be used again . This was my 4th try and I'llgo back to buying my bread at the market.
The hardest part of the recipe is waiting an hour to cut into it! 😋
How many quarter pots did you bake? Would 4.3 quarter pots do it?
In additin to the yeast and salt, I used 3 cups flour (120 grams each cup), and 1 1/2 cups water. After 14 hours in the bowl, I scooped the dough ball onto a well floured counter, but the dough was very liquidy. What would cause the dough to be too liquidy and not enough body to it. I had to add a lot of flour to even handle it. It's resting inside the hour, and the oven is preheating to 500 degrees. What made the dough too wet? THUMBS UP!!!
Just NOT ENOUGH FLOUR to begin with. It also depends on the humidity in your kitchen & the temperature of your kitchen so ALWAYS go by the feel & looks of the dough after mixing it. Should look shaggy & a little moist. Good luck 👍
Good answer.
It seems to me that resting my perfectly shaggy dough just after 8 hrs becomes sticky and unmanageable. So what’s the solution. I live in subtropical climate, home temp 75F, could that be the reason and I should add less water than recipe calls for ? Shorter fermentation perhaps? I appreciate suggestions. Thank you
This how African mom make their bread 🥖 ,. My mom used to do stuff like this on charcoal and heavy pot
Prepared this last night and my mixture was alot wetter looking than yours, looking at it 6 hours on and hasn't risen much, kept it in a chilled area. Just wondering will this still rise, you mentioned not to use active yeast, opposed to instant, what's the difference especially if its being left over night tks
It should rise given enough time. Especially if it's cold, it might take 24 hours. How did it go? They say active dry yeast needs to be proofed or activated before using, and instant yeast doesn't need that step. Honestly I'm not sure how true that is anymore. I'll need to do some testing with active dry yeast.
I’ve been making this recipe for years, but I STILL don’t feel like I have it down. It tastes great, but I keep getting big bubbles/holes in the loaf so that when I try to spread Laughing Cow cheese on a slice, it tears apart 😩 Any advice?
Honestly the no knead method tends to make bigger holes in the bread because of not handling the dough very much. If you want smaller holes, try really patting down the dough when you're shaping it. So after the 18 or so hours of rising, shape it into a really right ball and let it rise again before baking. The tighter shaping should, in theory, make a bread with smaller holes.
@@GrantBakes I’ll try it - thanks for the tip!
For the excess yeast that can no longer fit in yout jar, how do you store it? Is it still inside the original packet and store in the fridge?
I keep my excess in its original foil package, sealed, and in the freezer. It still pours out as a powder when frozen, so just refill your smaller jar when required. It stays active far longer than if kept in the fridge, so less likely to waste any if you’ve bought a large amount.
This is what I do too!
What if you don’t have a Dutch oven? Will it still work cooking on a baking sheet?
It can still work. Follow my guide in this other video where I use a baking steel 👍🏻 ua-cam.com/video/fiw3HfhJwAw/v-deo.html
Any alternative to that pot ?
I want to try this! Can you let it rest overnight in the fridge instead of the counter?
Hey, Hannah! I would not suggest putting it in the fridge to rise. With the small amount of yeast in this dough, it's made specifically to rise at room temperature on the counter. It's very low maintenance though.
My bread comes out wet on the inside and a bit chewy. Am I using too much water at the start? It has a good crust though.
How long and hot are you baking it?
Is therea way to use regular yeast and not instant yeast and still be successful?
Can you please LINK to a direct, no extension needed recipe? thank you
can you use buckwheat flour instead of regular flour?
Buckwheat is pretty different and I haven’t used it before for this. I don’t think it would turn out the same, unfortunately.
500 F = 260 C
Why not score it? It’s such a simple step that prevents it from cracking.
Anyone know what size dutch oven he's using? 2 qts? The link he posted to the dutch oven doesn't work, so I can't check the size myself.
6 quart but you can use a 5qt and up to an 8 qt
I have done this bread baking many many times - and sometimes the finished product has traces of flour in the bread. Any tips to help avoid this problem?
Stir the flour little by little into the water and stir it very well. That should take care of any flour clumps from the start. You could also sift the flour before adding it and that would help too.
hello, how soft / fluffy is it inside
If was pretty soft and fluffy!
How much those this cost to make I pay 4.50€ for seeded sourdough that I love from Bretzel in Dublin Ireland they do great bread but with inflation the price has jumped spot lately , is this a type of sourdough? I’d add seeds to this as well just for a bit of crunch lol 😂
I don't have a Dutch oven.. Is it really necessary to bake it in a Dutch oven only or would it work fine in a loaf pan as well? 🤔
You could definitely do this in a loaf pan, just make sure you add some steam to your oven. Throw some ice cubes into a preheated tray right before you put the bread in.
@@GrantBakes thanks a ton for d prompt response!. That defntly helps
Geez, where have I been? I made my first load today.
Nice!
My bread is a bit moist when I cut it. Any advice to help prevent this?
It needs to cool for a good hour before cutting into it or it will be gummy/moist
Is natural that the hot pot smells when you heated it? The bread was ok. Thanks
.
Maybe if the pot is very new or has some type of residue on it. It should go away after the first few times baking with it if it is a new pot.
@@GrantBakes 👍
I volunteer to clean your dutch oven and make it look brand new again
Hahaha it’s a lot better now. Thanks for the offer! It definitely needed some love.
'Zero brand loyalty' 😁 Nor should you!!
Mine came out so dense…any ideas what went wrong??
“Randers and I were just practicing for a baking class at the Blandford Recreation Center”.
Is it possible to double this recipe and get a larger loaf?
Yes! Go for it
@@GrantBakes Will try that the next time I make it. Thank you for the excellent video- everyone in my family loves this bread!
This might be random 🤔 can we do this in an air fryer? Asking for a friend ... lol 😅
I do it in my airfryer. It's amazing. Just check it every now and then
I did cinnamon rolls once in the air fryer and they turned out great. It's worth giving it a try :)
@@GrantBakes Thank you so much !
@@GrantBakes Thank you so much for this question !
👋 Вітання з України 💙💛 Гарний рецепт. Готую хліба за вашим рецептом ❤🍞
Keep working that name buddy
Nah, there's no knead.
I read where Jim Lahey now adds red wine vinegar to recipe.
Hmm interesting.
You can. I sometimes do. It keeps it from molding for several days. Doesn't effect the taste very much. A generous tablespoon per loaf. I weigh. 80% hydration. (Any vinegar btw)
@@rustydog1236 Great idea. I saw that he now adds vinegar. Similar to sourdough, the acidity keeps the bread from staling quickly. Good stuff!
The Liquor create this recipe?😯😯
Hard bread
Delicious bread!
Clicked on this assuming you meant Jim Lahey from Trailer Park Boys
Happens more than I would have expected 😂
English is funny
Knead # need
But they are sound the same 😂
Mind didn't rise over night. Usually yeast needs a little sugar to activate it. I'm wondering if anyone else had this experience.
Sorry to hear that, Christine! I usually don't have that problem with instant yeast. Was it old yeast? Could have been expired if so. You could try "proofing" the yeast with sugar and warm water for about ten minutes before mixing the dough. If it gets bubbly and foamy then it should be active and work great. Here's a quick video I found on how to proof yeast: ua-cam.com/video/ksziuzwLuGY/v-deo.html
I hope the bread comes out better for you next time!
volume is insanely low...
I followed every ingredients and I left it for 25 hours and it was too soft and not able to even grab it. 😔
Let it rest for 12-20 hours instead. Closer to 12 hours if it's warm in your kitchen, and closer to 20 hours if it's cold. 25 hours is a little too long and it will overproof and become hard to handle.
@@GrantBakes oo okay thank you!!! Yes I thought the longer the better but yeah it was very difficult to handle. Plus it is hot where I am at. So it works have been okay at 12 hours. Thank you so much for the response! 😁 I am going to get it down !
Yes, 12 hours should be good!
@@GrantBakes thank you ! 😊
looks like sourdough
I like how you take credit for this bread, when it's been made all over the world for centuries. Ah, the hubris from young people with a UA-cam channel.
I don't take credit for it at all. I referenced Jim Lahey who made the recipe famous with The New York Times in the 90s. I agree that bread has been made all over the world for centuries with similar methods. Thank you for considering me young, however I disagree that I'm hubristic haha. I like your dachshund by the way. I used to have one! Great family dog.
When in the video did he ever took credit of this recipe? Can you hear at 0:01? Can you read at 0:08?
???
Another great recipe, Grant. I've just tried this and it works exactly as the video and recipe, absolutely great, thank you for the inspiration! @mikebakes53