Speedy No Knead Bread Revisited | Mark Bittman Recipe | The New York Times
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.
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Speedy No-Kneed Bread Revisited | Mark Bittman Recipe | The New York Times
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I have made this bread, following this exact recipe, countless times! I join the millions of people that ❤ this recipe!
I tried the basic bread recipe from Lahey’s book and the bread was fantastic. I did an 18-hour fermentation and I’m not interested in making it any faster. I’m hooked. Thanks , Jim Lahey for sharing.
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.
Jim, you are an extremely generous person lo let the world know your formula. You are doing very well, because of your generous nature. Thanks. Writing from Colombia.
All the great chefs are generous.
Absolutely, to be a great professioal, generally you have to be a great human being.
Yes. And very giving when it comes to recipes, tips, tricks, etc.
Years ago, my wife asked a cook at Applebees for the recipe for a salad dressing. They said it was a 'corporate-secret'. LOL. Meanwhile, one of the greatest chefs in Portland OR [Mike Corrigan] would give a customer any recipe they asked for, right in his restaurant.
Dear Tammy Rad,
My dearly departed mother, a great cook, said there is not a recipe that hasn't been done. Jim's genius is to popularize this method which, I believe he learned in Italy. Good luck with your baking!
@Paul Harris well, that's first. Thanks
Mr. Lahey deserves more credit for the no knead bread recipe. There are hundreds of copy cats out there with no mention of where the basis of the recipe came from. Thank you Jim, I would Knight you if I could...
I followed Mark Bittman's recipe and changed the yeast to 1 1/4 teaspoon, used very warm water, left everything else the same. I let it sit for 3 1/2 hrs. then scooped out, rolled in the flour into a ball and let rise for 45 minutes. I did NOT use the vinegar and it turned out better than the ones I let sit overnight! It was fantastic.
You guys changed my life and I can't thank you enough! Now I'm gonna stick to the original version. I prepare everything before I go to sleep, leave it in the oven and when I wake up it's ready to cook! I just love it
I've done their original no knead technique a few times and it has worked very well. Probably not quite as well as the theirs, but still very good. I think the time element is key, and a good oven helps as well. I've done a fair amount of bread making by hand and this one is definitely worth doing and knowing about.
even at 1 min left of the vid, I was still hoping they would show the second/better version... dooh
The way of writing down the recipe and correcting it immediately reminds me a lot of AD's style. So cool! 😎 Maybe this is the inspiration behind AD's editors.
Hot out of the oven, spread on a little butter.....epicurean delight! Been using this recipe since it came out on NYT in 06 and love the simplicity. Artisan breads at grocery story run $5 to $6 bucks a loaf. I make mine for .75 cents.
Less than a penny? Wow!
@@nope4no1 .75 Cents is 3/4 of a penny. The decimal point matters.
@@wallyclay .75 cents is 3/4 of a dollar
@@brianc5662 Actually 75 cents is 3/4 of a dollar. .75 cents is 3/4 of a penny. Again, the decimal point matters.
have you tested the here mentioned method with vinigar and hot water?
"..I am the liquor."
- Jim Lahey, not the breadmaster the trailer park supervisor in Trailer Park Boys :D
It's been a month!! How did it come out??
I've been making bread taking a whole day or so - this new recipe save valuable, hungry minutes
This guy is like a culinary Savant. I'm inspired for life.
I’ve been using your technique for a couple of years now. Love the bread, more to come!
I think it is great for you guys that you had fun and made a video. The recipe kinda took second place though.. Yayyy!..
major like! made the second version, came out fantastic. and ive never made bread before
Thanks for letting us know. Was wondering!
i tried this, and the first time it came out perfect, delicious crumb ....follow the measures exactly and remember salt
I found a post years ago by Tod Kelly, very amusing, and have been making it ever since. I love it! I follow the recipe word for word with great results. Now after all this time I find it is not even the original by Jim Lahey so now I will have to try his. I am a big fan of his pizza crust recipes.
4:30 Ummm, what happened? Did they cut the result? How strange that the video just ends after they say they're going to try the vinegar recipe 🤷♀️
I love Jim's wisdom so much!
Hows about a thumbs up for Jim Lahey for his videos (over 1 million hits) and his informative videos, for showing us all how to make kick-azz bread!!
The video is quite long but it really would have been nice for both professionals to have posted the entire recipe above underneath the show more option, along with the red wine vinegar finalized bread recipe, as well as cutting into the finished bread.
Mr Lahey mr lahey! Ricky and Julian have gone berserk with a front end loader!
Mark Bitman is great chef, and Jim Lahey is a bread genius :)
Just made this yesterday!! Amazing loaf of bread. Used only the flour, yeast, salt, water, oil method. Will be making this weekly. Perfect! Only took 2 hours to rise in my slightly warmed oven.
I know it's an old comment but when you say "slightly warm oven. What temperature please?
@@isaz597 Just turn the light on and that should be warm enough.
There was no oil in his recipe??
Dear Brian V Aduzid,
Jim stated he likes WW for flavor. 10-25% WW flour by weight works well.
100% WW flour bakes nicely with a more dense crumb. However, you will have to experiment with hydration (maybe 5% more water) and baking times.
Probably still the best recipe out there
These videos have aged like a fine wine.
What specifically does the red vinegar do? and does it have to be 'red' vinegar, or any vinegar?
Try both .. but the bread from this "speedy " process is good , not as the same/ good as the 15 hr fermentation ... will only used this method in emergency when I need bread in a hurry ... thanks for the upload
Dear Donna Burns,
Plain flour for open crumb. Strong flour would give it a small crumb which is very nice for sandwiches or toast. I've done both.
What is strong flour?
I'm making my first bread ever right now!! It'll be proofing for 24 hours, when I wake up in the morning lol
Dear Teacher Teacher,
Everything would continue similarly to the original video with the exception of a shorter fermentation due to higher desired dough temperature (DDT). The King Arthur Flour website has a good explanation of DDT. Peter Reinhart has a good explanation, too. Good baking!
I started baking breads in 2008, 2 years after with the original version. I don’t care to make it faster, but do an overnight 12-14 hour, 1/4 tsp yeast. I have progressed from this basic method, and now make all kinds of bread and rolls, yeast and sourdough, most no knead, some machine. I don’t buy breads anymore.
@aabv63 He actually said on an interview that he traveled over europe because of his passion for bread.Landed up in italy (after france) and discover the no knead technic. He thought, using this technic, to make his own bread recipe and opened a bakery in usa. Btw le pain sans petrissage n'est pas propre à la france on le retrouve dans d'autre pays d'europe par example (alors chauvin?).Bon ok have to admit that there is probably no other place to eat a large variety of quality bread than france!
Excellent point
@muslUnbounded The measurements are all described in the original no-knead bread recipe video... If I remember correctly it was 3 cups of flour + 1.25 teaspoon of salt + 1.25 teaspoon of instant yeast + 1.5 cups of water... You kindda have to have seen the first video in order to appreciate this one.
0.25 teaspoon of instant yeast
I cut the prep time to a fraction. I used hot (120-130f degrees) water, half teaspoon of sugar. I cut rising time to 3 hours. Bread came out great.
If you follow the recipe at the end minus the sugar it actually takes 3 hours as well.
4:52 why does he seem so defensive LOL
It may be faster, but time is the key for an authentic european style bread un order to develop the more subtle taste.
YES, I learned that from Paul Hollywood! The slow fermentation time is best for the higher flavor.
Had you both been having a few whiskys before filming this haha
great recipe.... I did not use the wheat bran ... came out pale , but tasty
Thankssss for the recipe...it 's fantastic....
love it! so after the 3-4 hours then what? stir it down put in pot and let rise again for how long?
Exactly! Does the second rise need 2 hours??
@@earthoverlander yes
This recipe changed my life
trivially true: everything you do changes your life
Thanks! I'll def. check out these options !!
Healthy Bread in five minutes a day might be a help to you.
I have searched for years for a GF recipe that rivals wheat and it just is not going to happen, but there are some really good recipes. I love the Brioche in the fore mentioned cook book. Try your local library.
The music is awesome 😎
nyt always knows better than anyone else
@BRIANVADUZID
yes, you absolutely can use whole wheat flour. you'll need to add one or two tablespoons of extra water per cup of flour to ensure you have enough water for the development of gluten structure and to end up with the airy crumb. I would also suggest the longer 12 hour fermentation. I have even allowed a 90% whole wheat dough to ferment in the fridge for 3-4 days and achieved a great airy crumb.
Actually, I had just bought the flour when I wrote that. It is apparently not hard winter wheat because it seems to have no gluten.
So I'm back to using white breat flour.
Jim Lahey is a badass.
Citric acid a 1/4-1/2 tsp and no vinegar.
I got another theory for you mark and Jim back in the process of real science to bits of success you must know the relation between suet,stout,and kosher.Of course, the new generation don't know how brick oven was made and to their knowledge it was 1/3 of castor iron to 2/3 of clay ,clear clare.Now returning back to suet and matzo ,however,grandies recipes said that it is 1/3 fat to 2/3 of flour of course one of the five grains of matzo's which has fluffy starch not sticky stacks .The distinguished differences is that you sift the flour and return it back in the same weigh of flour then you use the flour to make matzo's or skyflake the new version of the product but in mix with rice flour possible half of the third to the quantity .The same happened to macaroons but instead of adding fat you add fresh ground almond while here you replace the weigh of flour with corn strach .Remember that I am the only and lonely inherent to 19th century of science affection,reflection,and affalnach. watchi wa Rajaa desu,nice to know you metropolises,lol
Some good points.
2 or 3 days after baking, try light toasting slices and melting on some butter.
Elicious! (even better than Delicious)
@ecitraro, you are right about knead. UNfortunately, you should have used its instead of it's.
Can you do this with brown flour?
I make the no-knead bread (a variation) every 2 days for months... my family still oohs and aaahs...
There is no longer any excuse for not making your own bread.
Also, I buy my wheat at the local grain store for $6.50 for 60 pounds... and grind it myself.. my bread costs about twenty cents per loaf!
DANG...should have read down one more before posting. You are Right!!!!!
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.
Correct me if I am mistaken, but isn't that *knead* instead of kneed - sounds like the bread's gonna do a number on you with it's knee this way...
@LeannaLitha No! the protein in the flour will turn into gluten. Check the KAF website (King Arthur Flour) for gluten free.
This guy is a saint
I tried this and it did not work!! I am still pretty much a novice at break making I admit but I thought the amount of yeast was so little! I figured I would give it a shot anyway. It's been more than 2 hours and it hasn't risen at all. Temp of water was about 105F. Am I doing something wrong with Jim Lahey's quick recipe?
What's the time and temp on the red wine bread? And use a fake oven too?
The vinegar is actually to help fermentation along in a shorter time frame. Any vinegar will do. Lemon juice would also work.
I prefer the original recipe with less yeast and more time - And mind you, the original recipe is disappearing everywhere, I had to come here to TH-cam to find the original because a lot of people are recommending this recipe instead.
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
Hi Mark, its been like 6 yrs. since I asked you a question & you were most helpful, so I thought I would ask another since I can't find what I'm looking for: a RECIPE to make what I remember (from the 50/60's) to be called 'salt sticks'. My mother would send me to the Jewish bakery in the next town for a doz. for the week; 6"/8" long, maybe 2"/3" diameter in the mid-section, some were straight but most were bent to a slight 'C' shape, some toppings were lg. crystal salt while some had caraway seeds. They were good with cold cuts OR cream cheese & jelly OR just butter (for dinner rolls). Can you please tell me where to look for a recipe?. Thanx much for any help at all - John (P.S. I got heavily into the no Knead bread scene because I can now, not only pronounce the names of the ingredients, I can spell them as well ! )
If you haven't located the recipe yet, you can find it in "Secrets Of A Jewish Baker" by George Greenstein
john regenthal Are you asking about Bialy?
john regenthal I
www.epicurious.com/recipes/food/views/tender-salt-sticks-13085 has a recipe and www.thefreshloaf.com/node/6819/jewish-salt-sticks is another variant.
I am camping and only have apple cider vinegar. Would that work?
you posted this comment 7 years ago and nobody replied.. what happened?
JIm is the GOAT of bread
This is the yummiest bread ever! I have to bake one every other day. I use the speedy recipe with red wine vinegar and warm water (115 degrees F) and ferment for 4 hrs. The result is absolutely delicious and crunchy bread. I also make a whole grain variation (with half whole wheat and half whole wheat flour) I let it rise for an extra 1/2 hour and it's also scrumptious. I top this one with rolled oats, sesame seeds and cornmeal. Mmmmm!
Yummiest? What are you, 6 years old?
can you use whole wheat flour instead?
How did it come out?
Drops of red wine vinagar? I remove a TBS of water and dreplace with a TBS white vinagar... GREAT!
12 years ago and not one person commented with the full recipe 🤦♂️
• 3 cups bread flour
• ¼ tsp instant yeast
• 1 ½ tsp salt
• 1 ½ cups hot (not boiling) water
• ¼ tsp red wine vinegar
• oil as needed
The original Speedy No-Knead Bread: cooking.nytimes.com/recipes/1016271-speedy-no-knead-bread The original No-Knead Bread recipe: cooking.nytimes.com/recipes/11376-no-knead-bread
@@GalinaYou 🤝
Sadly, the link to "the original Speedy no-Knead Bread" is the Bittman version, not the Lahey version. Still, thank you, Galina, for posting the Lahey version in print as I will make it today. :-D
@@cebailey5920 You are welcome.
Good luck with your endeavor.
Mind you, the 2d rise, the one before baking, took me much longer than '30 minutes' (tested by poking with my finger). Full 2 hours, at least.
Bittman on Bittman. What's up with the manicure handshake. Dude..
Question, Can you use apple cider vinager?
Show how in details
Boy, I agree!
Abandoned this after several batches; went back to overnight no knead. This didn’t measure up, whether in rise, taste, oven spring or etc. No big deal for me as I prefer sourdough anyway.
I followed the recipe from 2006 and it came out pretty good. I shaped it in a baguette style shape but I'm lost as to why the insides are so tough and dense; is this the result of no-kneading? it's not a bad effort for my first time but I wish it were more like the store bought stuff --- soft and airy.
the cast iron dutch oven is the key.
@@xredman002. And you have to heat the pot before you put the bread in it!
Correct me if I am mistaken, but isn't that *knead* instead of kneed - sounds like the bread's gonna do a number on you with it's knee this way...
does anyone have tweaks for high altitude? an overhard, overthick crust?
This video as a very long introduction and at the end we don't even see the result !!!
a coitus interruptus with a lot of forplay....
Actually, it acidifies the dough and it gives the yeast a more favorable environment
Update. The fast method is almost as good as the longer one. The crum is not as open but the bread tastes amazing. I add 2% of sugar as well, ie 20 grams per kilo of flour.
What does the vinegar do?
Hey Mark, how about a revisited V2 at all...Almost worthy! You've touched on SHORTER ferment times but however the longer ferment! Especially interested if there's recommendations from Jim for a LONGER ferment? In particular curious about effects of longer ferment on flavour / quality when using traditional yeast as a semi imperfect, sub-par sourdough, superior $2 store yeast loaves alternative loaf. Something like 24 hours slow rise in dark cupboard + 24 hour fridge ferment before leaving at room temp for maybe a touch longer than original recipe of 2 hours..maybe 3-4 hours instead? How about some olive oil in the dough as well? Josh from Melbourne
Love that add. Of oil-old&Italian😊my problem is I had to get a new oven&it won't stay hot hot maybe the long ferment will help flat
@JR-sl6pq Hey Josh, I know this is 5 yrs late but, for the benefit of others also, have you tried a cold ferment? Follow the original recipe by Jim Lahey (I use anywhere between 75% - 80% hydration) & refrigerate the dough in a sealed container in the fridge for the bulk ferment.
I'm in Sydney &, even in winter, the o'night ferment always seems too long (& summer is a nightmare!!) I have just made a loaf after letting it bulk ferment in the fridge for about 44hrs. It was an 80% hydration dough that was VERY easy to shape cold. I placed the formed boule on a rice floured sheet of parchment (seam-side down) then into a mixing bowl & covered with gladwrap (that's saran wrap for any US readers) and a tea towel.
This was left to rest and warm up for 3-4 hrs. A dutch oven was heated during the final 30 mins of resting. To avoid the inversion step, the dough was sprinkled with rice flour then slashed with kitchen scissors (very useful for such a sticky dough - I find that a lame just makes a jagged mess 😄).
It was then placed inside a hot dutch oven with a spiral wire rack on the bottom. I do this to control for the thickness of the base crust is as I find that, if baked for the total period in a dutch oven, the base crust is almost impossible to slice. I also found that, if the base came out "under crisp" I could adjust this by placing it in a pan on the stovetop until my desired level was reached.
I have just had a slice of this bread & it was "perfect" !
fyi: it is only .25 tsp of yeast (1/4 tsp), not 1.25, just to let you know.
To the original recipe I add very warm water +1/4cup of sourdough starter and left for 14h result great
Google ....(Jenny can cook)........good recipe video for making bread, easy and straight forward, no talking too much
A little confused, I have available to me 7 gram packets of fast action yeast or containers of dried active yeast, the latter is normally proved with warm water and sugar to active it, its basically dried yeast, the packets are used dry but contain around 1 1/2 tsp. Can I use either?
Yes you don't need to prove it. It's a myth. Active yeast can be added to recipes without proving
What is the purpose of the red wine vinegar. in your other video making this bread, you did not use it.
The vinegar lowers the pH of the dough slightly, just enough to prevent the growth of unwanted microorganisms such as wild yeasts or bacteria when you introduce the warmer water. Baking yeast can tolerate the lower pH. Vinegar also speeds up gluten formation, and makes the dough rise higher and quicker because it's trapping the gas from the yeast sooner. The crust of your bread will be crumblier and will crack in that nice way that Jim Lahey mentions in the video.
so glad you posted an explanation thank you :)
Mr. Bittman also wanted a dough that did not take 12 hours to ferment. The wine vinegar helped cut the proof time to 3 to 4 hours. If you are in a hurry this is a great tip.
@@robertstickles2543 Why red wine vinegar and not white? Is there a difference? And could plain vinegar work?
@@cmcull987 go to the jenny jones YT channel. Jenny can cook she doesn't use the vinegar just very hot water & it works just as good
@aabv63 le pain et le fromage je crois que c'est ce qui me manque le plus. j'en suis à rever de camembert...et s'il n'y avait que ça !!!
@monswye
If you use sourdough starter (from the previous batch, I presume), how do you mix this with the rest of the dough without kneading?
Where’s Randy Bobandy?
I lo ve this bread!!!