Make better bread with these 5 no knead bread recipe tips I've learned from baking this great bread. The original recipe is great, but with a few baking tips, its even better. Below are links to our other no knead bread videos. Watch our tips video here and then tell us your bread baking tips in the comments below.
The basic no knead bread recipe can be changed up several ways, we did a steel cut oatmeal no knead recipe video here, that adds a neat oat flavor to the bread.
First a big thank you to Jim Lahey, and his book, My Bread, The No Knead Method. He also has a pizza book, My Pizza.
Using parchment paper has been a lightbulb for me. I'm not sure where I learned it from, but I used to flop the dough in to the dutch oven with some unfortunate results. Now I simply lower the bread dough in to the hot dutch oven. Its OK that the parchment sticks out of the lid, not a problem.
Using a digital scale to measure your ingredients makes a huge difference! Yes, I am a convert to this method, as you can tell. The drag and scoop method makes for inaccurate measuring. Why does the bakery bread taste better? They use a scale to measure their ingredients.
We love our dutch oven, but you don't absolutely need one to bake the no knead bread recipe. Any oven proof bowl that has a lid that wont melt will work. Corning Ware kind of stuff is what we are talking about here big casseroles, etc.
You can make cool designs in your bread, we use scissors, but you can use some serrated knives, and this fancy bread baking tool called a Lame. Dust the top of the dough before you cut into it. What kind of flour do you dust your bread with? I'd like to read about what people are using.
Yes, you can make a whole wheat no knead bread, but from what I've found, the 100% whole wheat breads don't come out great. We usually add up to 30% whole wheat to bread flour. Works pretty good.
Louis, I have watched the utube videos for years. They have great recipes. So chill out. @Eric--hey pard'ner...do you happen to have a weight conversion for the proper amount of flour? I prefer the 5 minutes a day method, but I get great variance on rises. I'm thinking that the weight method will make it more regular. I am also thinking that my tap water has to much chlorine. I would not have thought about it, except for your suggestion.