I've been making the No Knead Bread recipe, by Jim Lahey, made famous by The New York Times and Mark Bittman for a while now. I have also been making the Artisan Bread in 5 Minutes a Day recipe, watch our original artisan bread recipe video here. In this video I show you an improved way to make the No Knead Bread and the Artisan Bread Recipes. Flipping the dough has always been a problem for me, and now I'm using parchment paper. You can watch our original video 'How to bake bread with the No Knead Bread Recipe" here. Watch the video and let me know your suggestions and thoughts below, thanks!
Learn how to make pizza dough using the artisan method by watching our video here. Pizza dough is not hard, and this method is an easy pizza dough recipe.
Our orginal Artisan Bread in 5 Minutes A Day video:
I've been making the no-knead bread for about a year and dispensed with the dutch oven after the first few times because it was to much work. I think I've found a much easier method, which is to preheat the oven at 550 with a baking stone on the middle shelf, then plop the prepared dough ball directly onto that, and flip a stainless steel bowl over the top for the first 1/2 hr just as with the dutch oven .The stone gives it a great crust and the bowl provides the steam action. It's been very successful for me and much easier than lugging the cast iron.
The parchment paper seems to make transferring the dough a lot easier. I will try it soon. I want to pass on a tip given to me by a professional Artisan baker. I asked him how he got such neat patterns in his bread as even with a sharp or a serrated knife mine never comes out as defined.
He told me he uses a Stanley knife bought especially for the purpose at the builders store. If it gets dirty he removes the sharp bit and puts the handle through the dishwasher then a new knife goes in and hey presto!
Just tried this bread, let me just say "AWESOME".... It came out perfect. I don't have a gas stove, but it only took around 20 minutes to bake.. Thank you so much, my kids love it and I am a dad that can cook bread.. :o) Take care and keep the videos coming..
Cheryl in Virginia
What other pot could I use. I don't have a dutch oven. C.
Cheryl- Some people prefer a Corningware casserole dish instead of Cast Iron to bake their bread in.
Wow, I have been a baker for a long time & have even owned my own bakery in the past. The razor on the stick is AWESOME. Sometimes the knife markings can damage the tops of the bread, but the razor is so sharp it cuts right through. Thanks for that tip. It just proves you can always learn something new in baking!
I have tried and tried the no-knead and the artisan recipes, and neither turn out for me. Artisan loaves come out tiny. No-knead does rise properly, and is dense.
I do like keeping the artisan dough in the fridge for quick, whole wheat pizza and calzone crusts.
For bread though, I'm buying a Kitchen Aid Pro 600 mixer and going back to traditional bread recipes.
Been making artisan bread for nearly a year now and always used a baking stone and a pan of water underneath...love the dutch oven method. Use it all the time now...some baking as I type!
I loved this site so much, I mass emailed to everyone on my contact list...you now have a few more fans!
Thanks for the ideas. Please keep it up, I really enjoy the videos...needless to say the dogs are a riot!
Eric Gunnar Rochow
thanks jennifer, glad you told your friends!
Hi Eric. I watched your video on youtube oh so long ago and then went to this HUGE site you have! WOW! Anyway, if I wanted to do a sourdough but I didn't want to do the large container of dough in the fridge how do I make that happen? I mean I want a no knead sourdough. I'll make the starter for the sourdough, I just don't want that much bread starter. Could you tell me what the amounts would be reduced to for the ingredients?
I have a cast iron skillet but no lid. Could I use that instead of a dutch oven?
I just watched your webisode about making bread and followed the directions verbatim and the bread came out better than any bread that I have bought from a bakery and I grew up in Brooklyn, New York. That it saying a lot. Thanks a lot for the postings.
Eric Gunnar Rochow
thanks Tom! great to hear, I live in brooklyn myself. eric.