No Knead Bread | Bread Recipe | The New York Times

I'm Mark Bittman for the New York Times and I'm at Sullivan Street bakery in Manhattan's Hell's Kitchen where owner and head Baker Jim Lahey says he has a method for producing bread that using it a six-year-old could make better bread than almost any bakery in the country including this one so I'm here to find out what this is all about and that's what I'm going to do right now I'm here with Jim Lahey sölden Street Bakery Jim hey Jim hey Maury Jim has a technique that he says any six-year-old can do which may mean that I can write four-year-olds to produce great bread and it's the traditional water flour yeast so other flour you sow tricks no tricks just take three cups of flour and we're using regular all-purpose flour here so we take a 1/4 teaspoon right of yeast and you're using instant yeast yeah and then I take a teaspoon and another quarter of salt mix it all together a couple seconds just make sure that all the ingredients are mixed together and then add to that cup of water and a half all right young men this is the difficult part folks just just neat pull it all together and and just pull it all together like this once you have let's look at that Adele I was easy enough done finished no needing no kneading no need oh not once it comes together it's done we're going to cover this and we're going to come back or what in a about 1 foot about 12 hours 12 hours 12 so what should we do for 12 hours we're not really waiting 12 hours Jim has made up we're not really made a batch of this stuff 12 hours ago in 19 hours ago okay when we dump the dough you're going to see a very stringy texture and that's the gluten to make this for home baking just lightly Pat it okay then if for the sake of the home Baker just fold it over like that just a little bit of wheat bran and put it seemed side just apart the scene you put the seam down leave the smooth side up and then put a little bit of flour a little bit of flour you can use flour instead of wheat bran and I'm going to invert it again into the pewter now we get to this pot yeah that's the part that's going to open up you just take this alright and just plop it in right take this hello I had to throw it in there because and a cover and a cover out that work is so cool right please cast iron for yes good use Pyrex don't put this back in well you do pre-heat the pots you want those pots blazing hot yeah and the ovens at 500 yeah if you were using an oven at home same deal 500 even 5 15 30 minutes 30 minutes with the cover closed and about another 15 to 20 minutes with the cover up and down wave I want to see some color on the top you have to remember to be close you're creating an enclosed space that's $200 212° yeah you need 70% humidity for at least one two-thirds of the total baking time in order to allow the steam that's inside the bread to migrate outwards twenty minutes have gone by pull it off at 500 degrees and then this is what we get be very careful at you like the way it looks yeah that's pretty good you want to see a good degree of caramelization of the crust you want to see a nice caramel color a nice dark yeah almost chestnut underneath that wheat wheat bread and normally I'd let this rest until they cool down and form the crust right okay and for the sake of argument you know Oh beautiful crumb structure you know and the color of the crust is yellow because of the pigmentation and the flour you retain that by using this slower technique terms of simplicity it's unbelievable nice work not - thanks for having another lot of problems on this recipe for years absolutely make sure that everyone everyone has access to it though we'll do that what's the goal Oh

Channel: The New York Times

Views: 3,319,290

Rating: 4.8793793 out of 5

Keywords: dough, recipe, no knead bread, Thanksgiving recipe, holiday bread recipe, homemade bread recipe, No Knead Bread Recipe, how to make no knead bread, no knead bread mark bittman ny times & jim lahey, bread recipes, jim lahey no knead bread, jim lahey no knead, making bread, how to make bread, The New York Times, NY Times, NYT, Times Video, nytimes.com, news, newspaper, feature, reporting, Sullivan Street Bakery, Mark Bittman, Jim Lahey, Bread, Thanksgiving, bread recipe

Id: 13Ah9ES2yTU

Length: 4min 59sec (299 seconds)

Published: Fri Dec 29 2006

Reddit Comments

[u/[deleted]]

Fucking shiticane of baking.

[u/DirtPile]

Jim Lahey is a fucking baker and he always will be.

[u/spongeBond]

Shit-bread, Randy, shit-bread.