Mark Bittman, aka The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work. … Dining Bittman New York Times bread dough recipe
Making Knead Bread – baked recipe
September 30th, 2009 
My Health 
Posted in 
Tags: 
can i use milk and still ferment it for 12 hours and dont make it sour?
This is Excellent.
I am going to go mix up the ingredients so I cab bake it tomorrow night!
u have to leave it at rest for a day before baking the mass?
NO. Mix up 8pm, let sit over night. 8am Pour on floured surface-20 minutes to rest. Move to dishcloth dusted w/ cornmeal, let rise about 1:45-2 hrs. Does not need a 2nd rise. Trans to dutch oven or LeCruset pot (which has been heating in the oven w/the oven at 480 degrees.) It is droopy,not a firm ball. It will not look perfect in the pot, you may have created a wrinkle or fold in the dough ball when transferring it over. No worries! 30 minutes w/ the lid on + 12 or more w/the lid off.
haha jim leahey.
omg the guy making the bread sound like Kermit the frog
making a loaf right now, thanks for the vedio.
thank you. I know a lot of people who have money problems and this will help….
Works great and real easy !! – I will cut down the salt next time a bit. Tasty and simple. Thank you for posting.
I just made this bread and I loved it! It looked and tasted great as if I bought this from a special bakery. My friends were so impressed.
yummy thanks for sharing!
i just made this bread as well. this recipe is crazy easy for the quality of bread you get out of it
Mine came out ok, but tasted like sour dought. Did I use the wrong kind of yeast?
lmao, i ended up kneading it… Old habits
anyway it kinda tasted like pizza dough so i made an olive oil dip to go with it.
Next time I make pizza atleast i’ll have my own dough
Just Water, yeast, flour, salt. Then at 1:56 he doesn’t tell you about the Olive oil he put in ….. they always forget to tell you about that.
No. It’s just that the yeast had so long to work, it will get a yeasty flavor to it, which is close to sourish. I made a dough like this, and put it in the fridge, and it overpowered the fridge with the yeasty smell. Probably a little excessively so.
The Illuminati=reptilian kin aka jinn, naga, dragons, demons, Rothschilds, Windsors, Rockefellars, Al Gore & Pike etc that rule secret societies like Freemasonry. Their agenda: force toxic swine flu vaccines on many, WW3, implement Codex Alimentarius & internet 2 then stage an alien invasion to get a fascist world government with us chipped. Support Stewart Swerdlow, Dr. Deagle, Oracle Broadcasting, free energy technology and gardeners!
After you fold the dough onto the towel, you let it rise for another 2 hours! This video doesn’t explain that. That was left out, you WILL want to let it rise again for that extra time!
I have tried this 3 different times and still haven’t gotten the dough to look like his. Mine is always SO much more wet and you can’t pick it up like he shows in the video. Its more like slime than dough. Each time I’ve used less and less water and still haven’t found the right consistency.
I use 3 cups of Bread Flour, not regular flour, and 1 1/3 cup water.
I hate this type of videos. They miss many steps. How do you pass from the sticky stuff to the well manageable dough from minute 2:15 to 2:16. It’s just magic? I am at that point and I can’t handle or touch the sticky stuff AT ALL. It just gets glued on my fingers.
Avoid vaccines, they contain mercury, aluminum, MSG, aspartame, formaldehyde, squalene etc that cause diseases like ADD, autism, Lupus, Gulf War syndrome, Lou Gehrig’s, Parkinson’s, Alzheimer’s, cancer, asthma, arthritus, depression etc. Now the WHO is pushing 4.9 billion H1N1 vaccines to be made & used throughout the world..hmm
Put flour in your hands and sprinkle on the top of the dough. Repeat as you knead to…ha ha.
if you are interested in complaining about the directions in this video – or are looking for more information – consider reading the ARTICLE and RECIPE that this video is just a companion piece to… they are both still on the NYTimes site
I just recently did this recipe about 5 times. Each time the results were different. It didn’t rise much at all. A little too much yeast and I got a yeasty after-taste.
I did it a few times at a camp-fire in a dutch oven. First time I burned the hell out of it trying to keep the pot hot. It had a 1/8 inch of charcoal on the bottom in just 15 minutes.
Final time I couldn’t get the top brown at all (white and pasty) but it was the best of all the batches. All were very sticky, could mold.