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Made famous by Eric Rochow and Mark Bittman of the New York Times, we learn today how to make the No Knead Bread Recipe. Its real easy, even Eric can do it. Visit our community site for more info gardenfork.tv
No Knead Bread by the Sullivan Street Bakery & Mark Bittman, The New York Times
March 11th, 2010 
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Tags: 25 Responses to “No Knead Bread by the Sullivan Street Bakery & Mark Bittman, The New York Times”
No Knead Bread by the Sullivan Street Bakery & Mark Bittman, The New York Times
March 11th, 2010 My Health
Made famous by Eric Rochow and Mark Bittman of the New York Times, we learn today how to make the No Knead Bread Recipe. Its real easy, even Eric can do it. Visit our community site for more info gardenfork.tv
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25 Responses to “No Knead Bread by the Sullivan Street Bakery & Mark Bittman, The New York Times”
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erochow says:
thank you. its my favorite.
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by the way…nice turtleneck!!
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you guys are so funny!! i found this while searching for bread making tips…what i like is that your goofs look like mine and ya still get a good loaf of bread!! yay!! keep up the good work!! i’ll definately keep watching!!
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made it 3 days in a row and turned out perfect every time….and i never have been able to make good bread until now.
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Great video, thanks!
Are you using a 5 Qt Dutch or the 7 Qt Dutch Oven? Do you think it makes a difference? Which is better?
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Great video, very entertaining. I used to be a baker by trade and when I stumbled upon this recipe, it just seemed too simple. I think I’ll try it out tomorrow and see how it goes, thanks for the video.
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I agree about the salt. Thanks for saying it. Great video.
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I use a round Pyrex casserole bowl with a lid.
I also found that this mixture tends to be rather wet and putting it onto a towel to rise his awkward/messy and not necessary. A better way, and much simpler is just to put the dough into the cooking bowl (COLD) instead of the cloth and let it rise to double its size. Carefully/gently cut a “X” about half an inch deep into the top surface of the dough and cook in the normal way.
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Question… is the crumb a little wet compared to say… regular store bought bread?
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It is just a wonderful recipe. Really thanks for Jim’s sharing! He is a great man. I will buy his book to support! This video is so funny to watch! Anyways, thanks alot for ny times, too. I bought many bags already and recently I am just too mad to make bread!
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You guys are fun… LOL…. I’ve tried the Mark Bittman recipe, but you made it a bit clearer…. thanks! Note to King Arthur: Come on! Pay these people! I just bought a bag of your flour because of them!
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Great video. Funnier and more details than the original NY Times ones.
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thanks for watching. King Arthur has yes to contact me,but i’m waiting for their call. eric.
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It was fun watching your video. Did you receive any check from king arthur yet? I have started using that flour only after watching your clip.
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See above hint…and 2nd hint…get a .99c straw basket about a large cereal bowl size. Place towel and dough inside this basket. It should almost fill this basket (before rising, fold towel over. Then try dumping it upside down into the cast iron pot. It tastes good even if you are laxing dexterity. This will help with the spread.
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Hi, I have used the recipe for years…and a few hints to the spreading out (after 40+years of baking bread) is first…don’t worry about exact amount of flour…go by the shaggy look to the brief mixing. Weather and flour will vary it’s weight…so go for the look.
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Chipmunk On homemade Bread mmm delicious.
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OK. I have tried this twice now and followed the directions to a “T” and although I end up with an excellent tasty, hard crust bread it is relatively flat. What i am finding is that it spreads out and i am unable to fold it over like you do. It spreads out. Help!
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I don’t know what i’m doing wrong but my mix when i add the water is not shaggy but a watery goo that pours.
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Lab tested, LOL!!!
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I love making this bread! I really enjoyed your video!
Did your puppy get a piece of bread? ALL loaves of bread should be Lab tested!!!!!!!! : ) -
Well…. I don’t think whole wheat is for sourdough… It did come out as a nice loaf, but the taste… umm… The sour of the starter mixed with the bitter of the red wheat was a bit overpowering for me. Don’t get me wrong, I LOVE whole wheat bread and I LOVE sourdough… Just not in the same loaf.. Maybe you’ll have better luck.. I used 1 cup starter, 2 cups water, 2 tsp salt, 3 cups flour. Rise time was about 8 hours, the rest is the same only with wheat bran in lieu of corn meal.
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let me know how that works out. thx, eric.
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I’m trying this with 100% whole wheat sourdough starter and 100% whole wheat flour… Wish me luck!
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Ouch!
thank you. its my favorite.
by the way…nice turtleneck!!
you guys are so funny!! i found this while searching for bread making tips…what i like is that your goofs look like mine and ya still get a good loaf of bread!! yay!! keep up the good work!! i’ll definately keep watching!!
made it 3 days in a row and turned out perfect every time….and i never have been able to make good bread until now.
Great video, thanks!
Are you using a 5 Qt Dutch or the 7 Qt Dutch Oven? Do you think it makes a difference? Which is better?
Great video, very entertaining. I used to be a baker by trade and when I stumbled upon this recipe, it just seemed too simple. I think I’ll try it out tomorrow and see how it goes, thanks for the video.
I agree about the salt. Thanks for saying it. Great video.
I use a round Pyrex casserole bowl with a lid.
I also found that this mixture tends to be rather wet and putting it onto a towel to rise his awkward/messy and not necessary. A better way, and much simpler is just to put the dough into the cooking bowl (COLD) instead of the cloth and let it rise to double its size. Carefully/gently cut a “X” about half an inch deep into the top surface of the dough and cook in the normal way.
Question… is the crumb a little wet compared to say… regular store bought bread?
It is just a wonderful recipe. Really thanks for Jim’s sharing! He is a great man. I will buy his book to support! This video is so funny to watch! Anyways, thanks alot for ny times, too. I bought many bags already and recently I am just too mad to make bread!
You guys are fun… LOL…. I’ve tried the Mark Bittman recipe, but you made it a bit clearer…. thanks! Note to King Arthur: Come on! Pay these people! I just bought a bag of your flour because of them!
Great video. Funnier and more details than the original NY Times ones.
thanks for watching. King Arthur has yes to contact me,but i’m waiting for their call. eric.
It was fun watching your video. Did you receive any check from king arthur yet? I have started using that flour only after watching your clip.
See above hint…and 2nd hint…get a .99c straw basket about a large cereal bowl size. Place towel and dough inside this basket. It should almost fill this basket (before rising, fold towel over. Then try dumping it upside down into the cast iron pot. It tastes good even if you are laxing dexterity. This will help with the spread.
Hi, I have used the recipe for years…and a few hints to the spreading out (after 40+years of baking bread) is first…don’t worry about exact amount of flour…go by the shaggy look to the brief mixing. Weather and flour will vary it’s weight…so go for the look.
Chipmunk On homemade Bread mmm delicious.
OK. I have tried this twice now and followed the directions to a “T” and although I end up with an excellent tasty, hard crust bread it is relatively flat. What i am finding is that it spreads out and i am unable to fold it over like you do. It spreads out. Help!
I don’t know what i’m doing wrong but my mix when i add the water is not shaggy but a watery goo that pours.
Lab tested, LOL!!!
I love making this bread! I really enjoyed your video!
Did your puppy get a piece of bread? ALL loaves of bread should be Lab tested!!!!!!!! : )
Well…. I don’t think whole wheat is for sourdough… It did come out as a nice loaf, but the taste… umm… The sour of the starter mixed with the bitter of the red wheat was a bit overpowering for me. Don’t get me wrong, I LOVE whole wheat bread and I LOVE sourdough… Just not in the same loaf.. Maybe you’ll have better luck.. I used 1 cup starter, 2 cups water, 2 tsp salt, 3 cups flour. Rise time was about 8 hours, the rest is the same only with wheat bran in lieu of corn meal.
let me know how that works out. thx, eric.
I’m trying this with 100% whole wheat sourdough starter and 100% whole wheat flour… Wish me luck!
Ouch!