POV No Knead Bread

You will make dough today. You will bake bread tomorrow. Even on your very first try, it will be great.

No-knead bread has been around for a long time, but because really popular in 2007 when Mark Bittman published Jim Lahey's recipe in the New York Times.

The technique uses two distinct tricks to make bread-baking easier and better at home. The no-knead process involves mixing together the ingredients for a high-hydration dough, then letting them sit overnight, allowing the yeast and enzymes to do the work of kneading for you.

The trick of baking it within a dutch oven is the more interesting part to me. It traps steam, allowing you to replicate the effects of a commercial bakery oven, giving you a thicker, crisper crust and better oven spring for superior hole structure.

It's also dead simple to do.

PLEASE READ!

The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.

My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.

[alexeykravchenko]

Kenji: we use baker's percentages because baking requires precision
Also Kenji: you can mess up this bread in so many ways it's still gonna come out perfectly

[kjart]

Glad to see the menemen show up in this video - shows the commitment to consistency in the Kenji Cinematic Universe

[showernatty]

I think more chefs need to do videos like this. I love seeing how meals get made on a more laid-back, personal kind of basis. I've learned so much from these videos, everything from technique to science and I absolutely love it. Keep up the good stuff!

[muhammadaryawicaksono]

Life pro tip : X% of Y is equal to Y% of X

For example : 2, 5% of 400g is 400% of 2, 5, which means you need 10 grams of salt!

[FernandoTakai]

your wife was not paying attention to your question.


source: i have a wife too

[wintermute]

Asking a mathematician for a computation, tsk tsk. She would've been better prepared to proof the bread lmao

[toughluck]

You rustling that bread reminded me so much of that scene in Ratatouille where the french chef is like you can tell good bread by the sound

[trivartrajchopade]

“Continuing this theme of ‘It doesn’t really matter’” is kinda the theme of my life.

[stephennetu]

This was fascinating to see, especially live (and likely slightly tipsy!).

I think the errors proved how "easy" bread-making can be...but also simultaneously proved the importance of baking by weight... The margins were, what, 48-57g when he used the measuring cups? Had he done that the four or five times to get up to weight, that would have been severely off; however, with the scale, he was only off by 1g. He was outside of margins due to the mathematical error with the salt, but the water was not even that egregious, so this continued to reveal how errors (within a margin) can be totally fine. An exceptional video, as always!

[PeterSelie]

Been following you and been subscribed for 4 years now. And I've never commented on one of your videos. I must say I really love your video's. The funny thing is that I've been working in restaurants for 13 years now, kitchen and server ('bout 50/50) and what I notice is I don't recognize a lot of ingredients you use. I'm from Belgium so we are fairly traditional with food. Nice to learn other flavours.




made your BLT manifesto, smashed burger and roasted potatoes and they're awesome. Thank you for sharing. Greetings from Antwerp.

[judyt]

Best explanation I’ve seen of how no-knead bread creates its own gluten structure.

[CIARUNSITE]

I'm glad to hear Jim Lahey finally was able to quit his job managing the trailer park and move onto bigger and better things.

[charleslee]

I made this bread today. My only experience with baking was box brownies. I didn't have a scale, added to much water (wayyyy to sticky), my dutch oven was too small, couldn't score the dough well, and I didn't let it rise for long enough before cooking.


It came out great! Looked really pretty and had an awesome crust. Thanks Kenji, you're the man!

[pooplayer]

When the dog came over to look when you started eating I was hoping you would feed him. Was not disappointed.

[pendalink]

been watching youtube cooking stuff for a couple years and this is likely the most informative channel ive come across yet, please never stop

[farche]

love the thoughtful exposition of the "why" - the science behind the steps

[steelsmithj]

I watch a lot of cooking shows on youtube while working and what not and I have to say that your videos have got me cooking way more than any other show. Please keep these videos coming!

[MGlobal]

I normally just watch cooking vids regularly and sometimes try them at home, but since we have a lot of time now and you upload almost daily I've tried almost every recipe already that you uploaded in the past 2 weeks.
Thanks a lot for showing us these amazing recipes and also showing us that there is always enough time to better your culinary experience.
You're the man Kenji.

[jeffzuds]

Kenji is so easy to follow and I appreciate it so much because It makes me actually make some of the things he makes

[pseudomonad]

Well, I've never got one of these no-knead things to work before, but this turned out absolutely lovely.
Thanks so much! I'm loving these less-formal POV videos.