No-Knead Bread, Revisited | Kenji's Cooking Show

See below for all my equipment and other recipes from this video.

Other No-Knead Bread Resources:

Equipment:

[luke]

Hopefully this helps others who were trying to take notes:
*Ingredients:*
*400g bread flour*
*2g instant yeast (0.5%)*
*8g salt (2%)*
*300g of ~100° water (75%)*
*A few drops to 1/8 tsp white vinegar*

_• combine all ingredients just until no dry spots in the flour. Cover and set aside for 15-45 minutes_
_•do 3 sets of stretch and folds in 20 minute intervals._
_• let proof a few hours (he proofed in fridge overnight)_
_• take out of fridge and rest ~2 hours at room temperature (cover in between)_
_• do one final fold and stretch before shaping and proofing in dish towel in a bowl (or banneton) for 2 hours_
_• place in 500°F preheated oven on upsidedown baking sheet, covered with wetted stainless bowl._
_• turn down temp to 450°_
_• remove bowl after 20 minutes_
_• remove bread after another 20 minutes, or when you feel it's done._
_• let completely cool before cutting bread._

[Groet]

A similar recipe to his, Jim Lahays no knead bread got me into bread baking. I was amazed at the result you could accomplish as a amateur home baker. Fast forward 10 years and I've been working as a baker for 5 years, just opened my own cottage bakery in a small village and it's going great!

[melissal]

For years I've avoided no knead bread because i have cerebral palsy. A dutch oven is just too heavy and unsafe for me. So happy to see this!

[l]

Kenji you are a treasure and I appreciate you so much. In addition to giving away a wealth of information for free, you are an incredibly kind person and it's a common theme throughout many of your videos. Thank you.

[blueberryblues]

After trying many of Kenjis recipes and redos I always learn something. I have made The NY Times bread since it first came out and have had great results. After one dangerous stab at it and getting burned I always let the dough rise in a parchment lined bowl so that when the pot is hot, I simply pick up the risen dough using the four corners of the paper and drop it into the pot. Its a simple trick. So I wanted to try this one. I have baked professionally for many years and made lots of bread. The addition of vinegar is fantastic in this recipe. Only problem with it is that the bread grew to such huge proportions it got stuck in the very large bowl that was on top! One suggestion I have would be to place a sheet of parchment on top of the bread before its flipped onto the sheet pan. Mine stuck horribly. But I poked and pried and released it and only lost some of the beautiful bottom crust. This video is from a long time ago and probably no one will read this but if you do, try this trick. Thanks Kenji! Xo

[bluelilacfawn]

never in my life have i been so jolted by the words "youre kind of like the capitalist and the yeast is the labourers"

[theshoemanstream]

Honestly so glad he’s prioritizing his family over this video, it’s so cute

[pvlapa]

I didn't have a dutch oven and that inverted cover on the bread was exactly the trick I thought of from my rudimentary understanding of thermodynamics. But I first called my dad, who was an engineer, before I tried it. Now, I bake all my bread that way. Baking is where my interest of food and science meet.

[slekwati]

What I love about this is how accessible it is. I've wanted to make bread for a while, but I've been put off because I thought I'd need to get a dutch oven, which I simply cannot invest in right now. And now this genius workaround has made is possible! Now I've gotta eat through the bread I have to get started on making this!

[hugoa.c.]

I love your format, with life happening, daughter calling etc etc... most of us can relate. Real life kitchen.

[SnowBob]

Kneaded this bread the hours leading into New Year last night and baked it this afternoon. Never tried baking bread thinking it would be rather difficult. It turned out absolutely fantastic and as good or better than bread I can buy at the grocery stores. Thanks for making this video.

[jeffburke]

Sir, much esteem and honour and respect for your knowledge and skills.
Not that it makes my opinion more worthy than others, but for those who dont have a degree in Food Science, and didnt spend a quarter century in Product Development:
Mr. Lopez-Alt is 100%. No woo-woo, no fakery/quackery, no self-promotion. A legit wonderful teacher. You are well-deserving of all the success you have earned.

[jenga]

23:05 laughed so hard at this part, imagine going into the kitchen at night and you see kenji whispering to a loaf of bread

[jacobjdong]

the fact that Kenji has "(paywall)" written in his links in the description is awesome, love it

[michaell]

I tuned out for a second and came back to Kenji discussing capitalism and lego spaceships lmao

[LukewarmBadger]

Kenji: "Sit"
Shabu: Stands

Eh close enough.

[Wannabanana]

Glad to have the percentages clarified for me. I'm always confused if it's based off our starting point (the flour; it is), or the total weight, which would make it much more difficult to calculate in the head as the total weight changes each time you add an ingredient.

[Platitude]

Favorite food is no(low) knead bread toasted with mayo, fresh tomatoes basil and salt. Simple and heavenly.

[markhaven]

The NYT no knead recipe got me started and now I have learned how to shape, slash with a lame and bake fantastic boules. I live in Ohio and order my artisan flour in 50 lb. sacks from Azure in Oregon. A semi makes the cross country trek from Oregon each month and I drive about 30 miles to pick up my goods. Totally worth it! They have amazing organic non gmo goods. Like you, I stretch and fold several times during the 18 hour rise. I had the same problems with getting the dough out of the bowl and into the hot Dutch oven. I now do my final rise in a banneton inside a plastic grocery bag and turn the dough out into a piece of parchment paper which I have cut into a round. I then slash with a lame. I can lift the dough with the parchment and carefully lower it into the hot Dutch oven. I’ve also had the problem of the burnt bottom crust. I bake at 480° for 30 minutes with the cover on and lower to 450°, and bake uncovered for the last 15 minutes. Amazing crust and crumb. Thanks for all of your vids. Your cooking enthusiasm is infectious!

[Bthepig]

Observation 1: I didn't realize I was watching a bread ASMR video
Observation 2: I didn't realize how much I liked bread ASMR videos with Kenji