No Knead Recipe Variations. Here are some of my favorite No-Knead bread recipes.
Each is distinctly different from the others, touching on some of what’s possible with this simple and hugely time saving bread baking method. (Note: If you’re brand new to no knead bread baking, I strongly encourage you to give the basic no knead recipe a try first before moving into the variations.) In each of the videos you will see I’m using sourdough starter as the leavening agent. The use of sourdough starter is usually my preference in baking but as the written instructions indicate, you can just as easily substitute instant yeast for the starter by mixing 1/4 teaspoon of instant yeast in with the dry ingredients and leaving out the sourdough starter entirely.
It’s that simple. As always, feel free to play with different flour mixes and ingredients to come up with your ultimate bread masterpiece. Please leave your comments, questions and experiences at the bottom of the page. Oct 17, 2011: Like Chocolate… a lot? No Knead Bread Baking Method. On this page, you will find both the short and long version videos of a basic no knead bread baking technique.
See these variations of no knead recipe too. Before we get started, I wanted to share an email I received from Leanna who says more for the benefits of the no knead method than I could ever convey. She says… Love This MethodI’ve been baking bread for 40 years and this method has turned my bread baking upside down. I even had kneading down to an art. 6 min. 40 sec. 12 min. long Ingredients for basic yeasted No Knead Method: 3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour 1/4 tsp. instant yeast 1 1/2 tsp. salt 1 1/2 cups purified or spring water Mix together the dry ingredients.Mix in water until the water is incorporated.Cover with plastic and let sit 12-18 hours.Follow video instruction for folding.Cover loosely with plastic and rest for 15 minutes.Transfer to well floured towel or proofing basket.
No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it!
It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading.
So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. 1/4 teaspoon of instant yeast: No Knead Bread Recipes Using Instant Yeast* *Email your favorite recipe for posting ► See also Joe Valencic’s recipe for over-sized Craisin No Knead Bread.
This recipe is 50% larger than the basic recipe. And Joe’s recipe for No Knead Rye. (Clicking these links will take you to other pages)► And Ruth Katz’s (Hatuli’s) recipe for seeded whole wheat rye bread below. Denali’s No Knead Bread Thanks to Denali for this modified version of the New York Times recipe of Nov. 2006. Denali operated her own bread baking business for 10 years, and studied baguette making with Amy Sherber from NY. Mix together thoroughly (this becomes your poolish {sponge}): 1 & 3/4 cups warm water 1 1/2 tsp salt 1/4 tsp instant yeast (yes, that’s all) 1 cup all purpose flour (King Arthur or any unbleached, unbromated all purp. white flour) 1/4 cup whole wheat flour Cover loosely & let work overnight (or 4 – 8 hours). Add & mix well with spatula: 2 cups flour (I use half whole wheat & half white; you can experiment as you wish)