POV Cooking J. Kenji Lopez-Alt's Low-Knead Bread | First Person Cooking

I am a huge fan of J. Kenji Lopez-Alt and his approach towards home cooking. This was my second attempt at his low-knead bread from his most recent (as of 5/27/21) NYT Cooking Column. The only ingredient I forgot is the few drops of acid that Kenji calls for. Regardless, the bread came out great. I far prefer it to the original no-knead bread by Jim Lahey. The crust has a nice crunch, yet, it has a pliability to it that I enjoy more than the tougher crust of the original recipe.
If you were disappointed because I did not cut into it, I am terribly sorry. I baked this loaf to take to some friends' home for dinner and I did not want it to start becoming stale prematurely. Rest assured, the crumb was lovely. I very much encourage you to try this recipe. Link to the recipe is here: cooking.nytime...

[@GlennTillema]

@3:00 Nice!

[@rascalpovcooking71]

Thank you!

[@slappy76]

Good video. I would place a use a second pan of roughly equal size or slightly smaller to stop the bottom of the bread from getting as burnt. Kind of like a double boiler. Otherwise it came out real nice.

[@rascalpovcooking71]

This is great input. I love experimenting with the recipes but tweaking technique as I go. Will be sure to your suggestion a shot and see what happens. Thanks!

[@ryanyeethegifted]

I also learn from kenji

[@rascalpovcooking71]

He is a great teacher. His books are great too!