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Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.
Speedy No-Kneed Bread Revisited
May 15th, 2010 
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May 15th, 2010 My Health Powered by Max Banner Ads
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Mark Bittman is delicious.
@yakyakyak69 How did that work out for you?
@GuitarSauce Make sure there’s plenty of flour on the towel and you should have no problem. I also make sure my hands are floured as well.
I have been baking bread for over 10 years and have made variations of no knead bread.
I tried Jim Lahey’s way today and the bread came out fantastic. Using the dutch oven made it very crusty.
I’m making my first bread ever right now!! It’ll be proofing for 24 hours, when I wake up in the morning lol
Great dialog! Nice variation on the longer fermentation recipe. I made Jim’s bread for the first time two nights ago. The dough never really got darker in color, even after fermenting for 19 hours, and then it completely stuck to the linen napkin. Had to rip it away from the cloth when I put it in the pot, an old, 5 qt., aluminum Dutch oven. Was very dubious about how the bread would turn out, but it was fabulous! I immediately began planning a baking schedule, and Im now on my second loaf.
I use a 5 quart just fine.
2 or 3 days after baking, try light toasting slices and melting on some butter.
Elicious! (even better than Delicious)
What about the size of the Dutch Oven. Can I use a 5 Quart or do I need the larger 7 Quart?
I can’t wait to cook my first bread!
thanks for the recipe I can wait to try the no knead bread
It gives the bread a very rich and nutty flavor. Mikey likes it!!
So… How was it?
remember that brewer’s yeast is a different cultivar of the species and so the nutritional requirement may be changed, such as, you might need some way to keep the rising yeast from prematurely ending fermentation before you acquire the completed end result….may work though, try it
I brew beer. How about using 2-tbs of the yeast left in the bottom of the primary fermenter to make bread?
I’m going to give it a try!
Jim Lahey is a badass.
Vaccines have toxins ingredients in them like Thimerosal(mercury), aluminum phosphate, aspartame/formaldehyde, squalene(which caused Gulf War syndrome) etc so I advise you to think twice about the eugenical World Health Organization’s “recommendations” for nations to get their population vaccinated with the swine flu vaccine. Btw, kids will be first injected along with pregnant women.
DANG…should have read down one more before posting. You are Right!!!!!
Actually, it acidifies the dough and it gives the yeast a more favorable environment
I think the red wine vinegar (acidic) is added to activate and encourage the yeast. In beer and wine making (a related culinary art) lemon juice (an acid) or cream of tartar is added to do exactly that. So the yeast should do it’s work in less time.
I wish they had made both versions of the bread then made the actual comparison. I think the video would have been more substantial if Jim Lahey was able to illustrate the differences in crumb and crust between the two breads.
wow I hate seeing these fucking things. You know what? I hope YOU die, while the rest of us don’t, because we don’t believe in stupid shit like this.
“..I am the liquor.”
- Jim Lahey, not the breadmaster the trailer park supervisor in Trailer Park Boys
Sorry this is scary if u read this far u will die in 10 days if u dont send to any 15 videos in 2 hours good luck hope u dont die
when u r reading this dont stop or something bad will happen! my name is summer i am 15 years old i have blonde hair ,many scars no nose or ears.. i am dead. if u dont copy this just like from the ring, copy n post this on 5 more sites.. or.. i will appear one dark quiet night when ur not expecting it by your bed with a knife and kill u. this is no joke something good will happen to u if you post this on 5 more pages