Comments on: No-Knead Bread

By: Junior

Junior — Fri, 10 Feb 2012 02:36:03 +0000

Becky–Thanks for your cmnoemt. The starter worked eventually. Check out the next post.

By: Closer to understanding the domestic goddess « Raising My Boychick

Closer to understanding the domestic goddess « Raising My Boychick — Sun, 28 Feb 2010 06:28:31 +0000

[...] veggies, beef stew with garlic croutons, spaghetti with garlic bread, apple chicken with quinoa, no-knead bread with everything, stuffed squash, beans and rice, roast chicken, and more scones and cookies and [...]

By: Is domesticity anti-feminist? « Raising My Boychick

Is domesticity anti-feminist? « Raising My Boychick — Mon, 03 Aug 2009 06:54:09 +0000

[...] traditional foods, especially soaking grains. We even created a meal plan for the week, and I have no knead bread rising as I type. Add to that that the Boychick has actually let me pick up the knitting needles [...]

By: Sharon Pieloch

Sharon Pieloch — Fri, 09 Jan 2009 06:05:37 +0000

Brian, thanks for this recipe! I have had some very good bread from this.

I use your recipe (hard white variation) but do the initial soak at room temperature (instead of the fridge). After I knead ten times, I return to the instructions for the original No-Knead Bread. When I use your recipe and cook in my cast iron dutch oven, the result is surprisingly close to No-Knead Bread made with white flour.

By: brianglass

brianglass — Mon, 05 Jan 2009 14:39:17 +0000

Arwyn,

You may have to play around with the amounts a bit till you get the bread to where you like it. You can change up or down the amount by 1T each time you make it and once you find a place you like it stick with it. You may have to do this every time you switch flours. Each flour can be different. Good luck.

3 1/2 cups + 1-2 tablespoons

By: Arwyn

Arwyn — Mon, 05 Jan 2009 06:45:57 +0000

Do you have a conversion to all-purpose whole wheat flour, for those of us who don’t (yet, perhaps) grind our own?

By: Katie

Katie — Sat, 26 Jul 2008 13:16:30 +0000

Hi Brian. I am so glad I found your blog. I am just starting to learn about soaking grains and flours. I have a few of the Sue Gregg cookbooks, and will soon read NT. I was making the no-knead not so healthy recipe before and having lots of success, so I am glad to be able to try it out and feel good about it being healthier for my family. I’ll let you know how it goes. I am also having a tea party this week, and am making scones, so I am going to try out your tip for making them flakier.

By: brianglass

brianglass — Tue, 22 Jan 2008 13:35:13 +0000

Krista,

I’m not sure what to tell you. I’ve never had it not rise. I think 67F is probably just fine. Warmer might create more rise, but it should still rise. You could always try proofing the yeast first. That is, put it in a little water with some honey till it bubbles and then add it into the dough. You could also try instant yeast.

By: Krista Rogers

Krista Rogers — Mon, 21 Jan 2008 03:50:27 +0000

Hi Brian – I just tried this recipe but my bread didn’t rise. I put 1/4 teaspoon active dry yeast in like the recipe stated. I was wondering if the yeast I used is not as potent…I bought “Rapunzel Active Dry Yeast RIZE”. The RIZE packaging said to use 1 packet (3 teaspoons) of yeast for every 1 cup flour & 1 cup warm water. Any advice. My house is about 67 degrees–is that too cold? Thanks alot, Krista

By: Kelly

Kelly — Thu, 18 Oct 2007 13:19:19 +0000

Dang, that bread of yours look real nice. (I’m presuming the picture is of yours, by the by). Unfortunately, I have no idea what you mean by “hard red spring wheat” and I believe I’ll have to hold a Celtic hostage before I can get any of his salt. (Don’t mind me; I’m trying to convince myself out of a funk and I obviously live nowhere that has any of the items mentioned.)

(Or if they do, it’ll be cheaper to actually hold a Celtic hostage)

Lovely picture, still. I’m on a sudden bread-binge. Enough rambling.