Introduction to No-Knead Bread (4 Ingredients... No Mixer... No Yeast Proofing)

Introduction to No-Knead Bread (4 Ingredients… No Mixer… No Yeast Proofing)



I understand what Italian bread French bed and baguettes are and I understand the proper techniques for making those breads but we live in a new world and we should embrace new ideas instead of trying to emulate the bread methods of the past we should focus on the goal to make great tasting quality bread with methods and techniques that fit our busy schedules hi I'm Steve and welcome to my kitchen today I want to demonstrate how you can make bakery quality artisan bread like these with only a few minutes of work I want you to discard all your thoughts about how much work it is to make bread these artisan breads require little or no kneading this is as easy as making a bowl of Campbell's soup ahh I heard what you were thinking think about it if you're going to make a bowl of Campbell's soup you have to stir it if you're going to make a no need bread you have to stir it but if you make a no need bread you don't even have to open a can how as simple as that I want to start by discussing the two basic schools of thought no need bread and almost no need bread no need bread is a method of making bread which replaces the arduous kneading process with long proofing times you mix the ingredients set it aside and mother nature does the kneading for you almost no need bread he was as less wet ingredients similar proofing times and is kneaded lightly for 10 to 15 times each method has its strengths and the purpose of this video is to give you a visual side-by-side comparison of the two methods let's get started I set up my workspace with my bowls my utensils and my ingredients for both methods we will use the same dry ingredients 3 cups of flour 1 and 1/2 teaspoons salt 1/4 teaspoon instant yeast let's get started 3 cups of flour I use the scoop and shake method for measuring flour this recipe is very forgiving you don't need to be exact I used bread flour but it's perfectly acceptable to use all-purpose flour all-purpose flour contains 12% gluten and bread flour has 14% gluten while bread flour may as a package says be better for bread either is acceptable one and a half teaspoons salt there are a number of no need recipes in which the salt varies from 1 to 2 teaspoons dependent upon your diet I use a heaping teaspoon to get my 1 and 1/2 teaspoons while I use kosher salt for my cooking and seasoning I use basic everyday salt for my baking and a quarter teaspoon instant yeast there are two basic types of yeast active dry yeast which requires proofing and instant yeast also known as bread machine yeast which can be used in its dry form since we're not going to proof the yeast it's important to use instant yeast in this recipe and if you have an old jar around the house check its expiration date before using it once you've combined all your dry ingredients stir them so that they will be evenly distributed for wet ingredients we'll be using cool tap water twelve ounces for noni bread and ten and a half ounces for almost noni bread there is a one and a half ounce difference between the two methods as a results the no need bread dough will be wet and difficult to shape its shape is created by the bakeware while almost noni bread can be shaped and formed next we'll add the wet ingredients next we'll combine the wet and dry ingredients for the no need bread it will take less than a minute to combine the ingredients they're under the next next we'll combine the wet and dry ingredients for the almost no need bread once again it'll take less than a minute to combine the ingredients but it will be a little more difficult because the almost no need dough has less water at this point is easier to just wet your hand then roll the dough ball and the moisture from your hand will pick up the remaining dry ingredients now this is going to surprise you but that was the hardest part of making the bread combining the wet and dry ingredients all we need to do now is cover the bowl with plastic wrap leave them on the counter to proof overnight and Mother Nature will do the kneading for us I'll see you in eight hours dough should be proofed for 8 to 18 hours which gives you a lot of flexibility you can make the dough in the morning and bake it for your evening meal or you can make the dough in the evening bake the next morning and have oven fresh bread for your lunch think about it it takes me less than five minutes to make the dough from the time I walk into the kitchen to the time I cover the bowl with plastic wrap it would take me longer and be less convenient to go out and buy fresh dough the dough was proved eight hours and more than tripled in size it's time to fold shape and proof the dough a second time the purpose of a proofing basket is to shape the dough during the second rise I'm going to use the basket to proof the almost no need dough which has less wet ingredients but I can't use it to proof the wetter dough because the linen liner will draw the moisture out of the dough changing the balance of wet and dry ingredients to proof the wetter goal of a use in a nonstick skillet I'm going to spray the skillet with non-stick baking spray and I'll dust the proofing basket with flour next we'll dust the workspace with flour scrape the no-knead dough out of the bowl as string nature tells us Mother Nature has done our job and fold we're just turning to go over onto itself and form in a ball that's all you need to do and I'll place it in the skillet to proof let's add a little flour and scrape the almost no need dough out of the bowl once again extreme nature tells us Mother Nature has done her job and here's the difference between the two dough's the almost no need dough has a better balance of wet and dry ingredients which allows you to form and shape the dough some Baker's knead the dough 10 to 15 times all I do is roll it around and wake up the yeast okay let's pause for a moment and evaluate what we have look at this dough it doesn't know you didn't need it you could do anything with this dough you can put it in a Dutch oven bake it on a pizza stone shape it into a cinnamon roll between the two methods the opportunities are endless here's my list of breads each requires a certain amount of adaptation but none require kneading I even use this method to make my pizza dough I hope to make one video a month of demonstrating the various methods check YouTube and look for my videos I've placed the dough in the skillet and covered it with a flour sectile to proof before I leave the kitchen I'll prep the oven I've positioned the rack in the lower part of the oven and inserted the baking vessel I do in advance so I don't forget I'm going to proof the dough for an hour and a half and I want to preheat the oven for half an hour so I've set in the timer for one hour it's been an hour and I'm set in the oven to 450 degrees and I'll reset the timer for an additional 30 minutes I know the oven will come to temperature before 30 minutes but a Dutch oven is a heat store and it needs to be at 450 degrees for 10 minutes to come to temperature the dough has been proofing for an hour and a half and the app has been heating for 30 minutes is time to bake the bread look how easy it is to transfer the dough to the Dutch oven when you use a skillet as a proofing basket next I want to Center the dough and make sure it's positioned for the oven rise I want the bully to be nice and round next we'll transfer the almost no need dough from the proofing basket to the super stone baking vessel note I used a round proofing vessel for the volley and an elongated proofing vessel for the sassafras superstone I'm going to snip the top level to add character in control expansion during oven rise it wouldn't have done any good to slice the top in the proofing basket I turn it upside down when I transfer to the baking vessel so I needed to wait and the scissors gives me the ability to reach into the hot vessel safely the bread should be baked for 30 minutes with the lid on the Dutch oven it's been 30 minutes I've taken the top off and reset the timer for an additional three minutes the experts recommend baking the bread with the top off for 15 to 30 minutes to get a rustic crust personally my wife and I prefer a softer crust for our everyday bread our preference is to bake the bread for three to five minutes with the top off you should experiment and develop your own preferences it's been three minutes the bread is ready let's take a look the appearance is excellent and the taste is great I can't over express the pleasure of having fresh artisan bread around the house and it is almost as easy as making a bowl of Campbell's soup my dear friends baking bread the no need wait is something your kids could do think how proud one of your kids or grandkids would be if they made the bread you serve at the dinner table what an excellent opportunity for introducing your kids to the choice of baking this is fun stuff

32 thoughts on “Introduction to No-Knead Bread (4 Ingredients… No Mixer… No Yeast Proofing)

  1. … but … but … but … it was sooo easy !
    Why didn't anybody else tell me this ?
    thanks Steve
    p.s. settle down man! yalls hyperactive ? & quit yelling all the time

  2. Steve, love your bread making videos. What if I don't have the baking vessels you use ( Dutch oven for instance) what other choices are there? Would a glass casserole w/lid work? Thank you.

  3. Hi, I know this vid is several years old and I already bake Artisan bread and my husband and I love it! My recipe is a little different from yours-but not much. I want to thank for your suggestion about allowing the kids to bake the bread. My grandkids live hundreds of miles away, but will be with us for several weeks this summer and I’m very excited about letting them the do the bread baking for us. They love to come here and we pack of memory making into those few weeks in summer-bread baking together will be a new one for us❣️

  4. I just started the dough process. I will lottery you know how it goes. My dough is proofing for the next 9 hours.

  5. I ='ve only just recently discovered your channel and started to follow your recipes and methods. It works such a treat! It's a delight to make bread now! Thank you so much for sharing! So suited to 'modern' living! Cheers!

  6. Thanks so much for the lesson Steve! I’ve made this 3 times in a week👏👏👍👍👍👍👍❤️

  7. I have just made a loaf following your recipe. It is absolutely delicious. The best I have made. thanks for the recipe

  8. Steve – what I believe makes you a different and, in my opinion, a better YouTube presenter is that you not only have great knowledge and experience, but your videos are "all about the bread" and not about you. You have also clearly scripted and rehearsed each piece, so we mere viewers are not distracted by "err, umm, well you know, it's like ……" and the other tell-tale signs of ill-prepared self-publicists. Yours is a really refreshing perspective which, as a learning breadmaker, I am very much enjoying! Many thanks for your time and efforts in sharing your expertise.

  9. It is a pleasure to watch your videos. Do you have any suggestions on where to purchase affordable stone bakers.

  10. Amazing and easy to do. thank you so much..I made the Cheddar Jalapeño and Cinnamon Raisin breads from your other videos..and both were fantastic. I am trying to find the info on your book.. Thank you once again

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