Speedy No-Knead Bread Recipe (2024)

I used the video version. I've been baking bread for 30 years and I have NEVER gotten a crust like this. My 21-year-old picked up the loaf, and said, "How much of this can I eat?" He proceeded to have a dinner of potato soup and ate about 2/3 of the loaf. Does a mother's heart good.

With a large Dutch oven, I make 1 double loaf a week as follows: 21 oz all purpose flour, 10 oz rye or whole wheat flour, 1 TB salt, 1/2 oz yeast, 10 tsp wheat gluten, 3 cups water. Combine all in large bowl, cover, set in oven w/light on for 4 hrs. Sprinkle w/flour, fold over 2x, cover w/cloth 15 minutes. Flour cloth heavily, make dough into ball, flour dough, cover with another cloth. Let rise 30 min, then preheat oven with pot inside 30 more minutes. Bake 30 minutes covered, 15 uncovered.

It's actually 1/4 oz yeast or 2 1/4 tsp

I just made this version (that is, the version presented by the chef in the video who originated the no knead bread) using 1/4 TEASPOON yeast, hot water and 1/4 tsp vinegar. Also, I used all-purpose flour (suggested in the original slow-rise version). It came out just like the slow-rise version - the quality was perfect! The exact same perfect crumb and crispy crust! Be sure to use the recipe in the video, not the one written above.

I've been making this bread for years and love it. It's a favorite of my guests. Haven't had a problem with it. Turns out just as I expect. I always add flavors to the dry ingredients before introducing the water. In various combinations I have used cubed cheddar cheese, caramelized onions, rosemary, black pepper, sundried tomatoes, jalapeno peppers, roasted garlic or black olives. With any ingredient like the sundried tomatoes or olives, I always take time to dry them on paper towels.

It's actually not 1/4 oz yeast. Watch the last recipe in the video. It's 1/4 tsp yeast.

I made 2 loaves, rosemary olive oil and orange cranberry. I followed the written recipe. I forgot to add the additional ingredients during first mixing so I added them at second rising. The bread came out perfect. I've made Bread following Jim Lahey's 18 hour method. I find this speedy way, much easier.This bread is as good or even better.

From Lahey’s book weights are:400 grams bread flour8 grams table salt300 grams waterInstant yeast package is 7 grams or 1/4 oz

I made this with the Jim Lahey suggestions (1/4 tsp. yeast, 1/4 tsp. red wine vinegar, HOT water, plus my own variation of a generous 1 1/2 teaspoons of the designated salt. It's come out beautifully each time. I'm going to switch to a 5-quart cast iron/enamel Dutch oven instead of a 6-quart one because it does bake up the way it lands in the pot, a little free-form, so I'm aiming for rounder. But no matter--delicious crust, texture, taste. It's my go-to bread.

Love this and the traditional longer rise version. I love whole wheat so started adding 1, 1.5 cups, etc with the white flour and finally made it with all whole wheat. It is amazing. The texture is dense and bread chewy but just as I like it.

I had never baked bread before and I jJust made my third loaf, using this recipe. However, I did what the video suggests: adding a dash of red wine vinegar and using hot water. Amazing crust! Delicious bread! One suggestion: if you substitute whole-wheat flour (I used 2 c. bread flour, 1 c whole wheat), it does takes longer to rise.

Follow the comment quantities and also add a LOT more salt!

Hi, I like a quick/stir bread because it’s forgiving and I can add things like fennel seeds, oregano, rosemary, etc. This recipe is very good with Mr. Lahey’s modifications — tasty with a nice crumb. I appreciate “Chateau’s” ingredient list per the video. One thing: I live in the East Bay of the San Francisco area, and maybe that’s why I feel there’s too much water. With 1 and 1/2 cups, the dough was mushy, and I had to slowly sprinkle in more flour. But I’ve started to use less water.

This was a complete bomb. I followed the recipe to the letter, adding the vinegar as suggested in the video. The dough remained a gluey mess after 4 hours of fermentation, then slid like a mass of silly putty into the hot Dutch oven. It remained flat but emerged with a beautiful, crunchy crust. Too bad the interior remained WET! I’ll stick with the original no knead recipe from now on.

It was fine—nothing special, even after the videos change in the recipe. I definitely prefer the longer-rise recipe. There’s not a lot of flavor to this bread. Maybe adding more salt and some cornmeal would help? It was fun to experiment with, but now I know!

This was my second time making the bread and I added rosemary to it. Great addition. It was so tasty.

Used the alt recipe with the red wine vinegar and warm water. Would add more salt next time.

I have a Breville oven so I proofed the dough at 80 degrees for 4 hours using the revised recipe. It came out great! The browning probably want even necessary b/c I used a Staub Dutch oven that has the black interior. I used parchment in the Dutch oven & the bread was well browned after 10 minutes with the top off. Great recipe!

This worked well for me, and as I made before I read all the reviews, omitted the the vinegar. I typically use warm water for bread, so that I got. The dough was a wee nightmare (second rise, it spread….thank Goodness I let it rest on parchment,). I just gathered it all up…parchment and all, dropped it into Dutch oven, and it made a delicious, fast loaf of bread!

Increase the yeast to 1/2tsp but keep everything else the same. Gives a nice round loaf instead of the flat one in the video and pics. Delicious. We make this weekly. I’ve been adding sesame seeds to the crust and it adds a really nice seedy texture.

Peter, for most bread recipes the recommended water temperature is 110-115 degrees Fahrenheit, 43.3 to 46.1 C.

Why would he say (in the video) use "extremely warm" water? That is NOT helpful! Could we get a temperature on either the C or F scale?

I prefer this revised version to the original No- Knead Bread recipe. King Arthur bread flour, *8* hour rise, and always preheat the Dutch oven.Per America’s Test Kitchen, I make sure the internal temperature of the bread is at least 210 degrees; this eliminates the “gummy” texture some other reviewers have mentioned.

Instead of oil, I rolled it in cornmeal before the 30 minute rising part of the recipe, then turned it out on parchment paper before it went in the 5 1/2 quart anodized aluminum dutch oven with the parchment paper. It made a beautiful and delicious loaf of bread! I will make this often.

Gosh, Ive forgotten this. My one non-positive is the inner bread feeling wet sometimes.

Note: if you have all-metal large mixing bowls or other vessels, you can make this without a crackpot. I managed to do two at once with baking sheets, aluminum foil, and a domed "lid." Resulted in a flatter loaf, but still moist, large crumb, and crunchy crust.