I have retired, but I still read and respond to most of the emails. Before I retired I updated a number of videos with my improved technique. They are available on my website (nokneadbreadcentral.com). Steve
In response to Rose Fragle’s question… Baking bread in a Dutch oven is very different from baking in the open oven. The recipe and technique in this video (and cookbook) was specifically designed for baking bread in bread pans. I make bread in batches of 5… and I tested ingredients, baking time, baking temperature, and over 20 different bread pans to get the best results out of a bread pan. I think you’ll like this recipe. Steve
+artisanbreadwithstev Hello Steve, thanks for your videos I have been making lots of good bread. I am curious though, have you ever tried to make no-knead bread with less liquid, i.e. doughs that are not as wet? Have you had any success or failure? I want to give it a try but thought before i waste some of my flour it might give me a head start by asking you first. Thanks!
Yes I have, it's call "all-most no-knead bread" because it requires a little kneading. My solution is to use the "hands-free" technique (make the bread without touching the dough) or "roll-to-coat" method (dust the dough with flour in the bowl). Steve
Thanks Steve for your great video's! QUESTION, have you ever made bread with MILK and not water? Can I substitute the water for milk? If so do I need to make any other changes?? Thanks again...
@@lindasegraves6207 My sweet roll dough recipes use milk. Water is the most common liquid ingredient for artisan bread. Milk is use in some other breads, but milk retards yeast... that's why milk was scalded in the old days. Steve
I have zero experience with baking, but wanted homemade bread. After watching the video several times, particularly paying close attention to detail, I tried this bread starting yesterday. 5 minutes to prep, 17 hour slow rise, and 4 minutes to ready for 2nd rise. Set the oven rack and baked 45 minutes. Result: Perfect. Just liked the loaf in the video. My wife loved it also.
Who can deny it? .....you're a genius. All the girls I have spoken with say the same thing and wish you lived next door....so they could show you their appreciation and admiration.
After three weeks of waiting, I finally got my hands on some yeast. Just covered it with wrap and now I wait. I'm really excited to bake this puppy tomorrow. Never made bread in my life, my mother would be proud. She raised nine kids and baked bread for us a couple of times a week. Nothing better than a warm slice of bread with butter. I'm so excited. 🤟
So now I'm on my 75th lb. of flour. I have experimented so much!!!!!!!!!! I give some of my loaves of bread as gifts....... only costs about $1.50, TOTAL COST to make and people love it...... Your book really helps out a lot...... Thanks!!
After many bread-making fails, I tried one more time with your method. OMG! It was perfection, and my hubby said it tasted and looked better than what his mother used to make! Thank you so very much! My 10-year-old Grandson made his loaf today and is so proud!!
I've been trying to make bread for 2 years. Many different recipes and methods I have tried. Most common problems were not raising, failed to shape nicely, dough became hard and the bread was also hard. One day, my husband showed me your channel and at one go, I finally improved my bread. This simple technique has changed my life, has saved my time and saves us dollars of store bread. My mother in law loves my bread, I have to bake more often now. And of course my husband loves it as well. Thanks to you, Sir Steve!
I have cooked almost my entire life. I have never made bread though. I watched this video today and made bread for the first time. It turned out perfect.
The first time I made the bread the 45 minutes cooking time wasn't enough. This time I cooked the bread for 45 minutes, then covered the top of the loaf with aluminum foil and cooked for another 20 minutes. I then allowed the bread to cool on a rack for 4 hours and it came out perfect. Everyone's oven is slightly different so I just wanted to post this in case it helps someone else. Thank you Steve for the recipe :) I'm just learning to cook and you made making fresh bread so accessible and easy for a person like me. I really appreciate the time and effort you put into honing the recipes and making these super easy to follow videos.
It could be that your altitude made a difference. Higher altitudes require longer baking times. Hope this helps someone who struggles with inconsistent baking times.
Steve, if you're out there! Your bread making, once you start following your recipes becomes a bit of a passion! A great destresser too! Much appreciated Sir!
Who would dislike these videos? I've been baking bread like a pro now, thanks to Steve. Back in college, a friend of mine had bread machine. I am positive this is better tasting than what came out of machines. And this leaves no mess. I'm not exactly a bread eater but when I do, I bake it myself. Thanks Steve.
Thanks so much for this! I couldn’t get bread because of COVID-19, but I had flour, salt and yeast so this was a perfect solution. This loaf bread is delicious and easy, a great sandwich bread or wonderful toasted with breakfast or soup. Thanks so much for sharing this recipe and technique.
"Did ya see how easy that was?" I just bought a couple bread pans today. One overnight proof comin up, and then a visit to the oven. Easy-peasy! Thanks Steve!
Thanks so much for your videos. I've just made my own first loaf of bread with my daughter to help. What Bob Ross did for painting, you've done for bread making. Thanks again, Steve. 👍
I used to make bread when younger on occasion. Didn’t know about instant yeast. I will try this recipe as I can no longer knead because of arthritis. Thank you for this video.😍🤩🌟
Found this video 6 years after it was made. Was looking for tips on how to bake a no-knead bread without a Dutch Oven. Thank you for making this video. It answers all my questions. I will be make this tomorrow.
I've been making Dutch oven no-knead bread for some time and have it down to where it's as good as what I can get at any of our local bakeries. But I wanted a somewhat comparable loaf pan loaf that could be cut into reasonably thin slices for sandwiches. Just made my first loaf carefully following Steve's instructions. I'm amazed at how good this loaf is, truly excellent. I'll now download his loaf pan bread cookbook. I love his no-nonsense approach and the simplicity of his recipes. You can make better bread, but this is damn close to the best results of more elaborate methods.
I just baked a rye bread per one of your first recipes - and it was a winner. I have tried your no knead recipes several years ago. Than I “graduated” to the “artisan” Dutch oven sourdough bread ( as I am a Hungarian American :) and was craving the old European hard crusty Bread. Last night I made the dough for polish rye, artisan whole wheat and rye, and finally your simple rye bread - which you said doesn’t touch your hands or your counter top. NO MESS TO CLEAN UP. My favorite part. I have to admit I also added 1tablespoon of my sourdough starter to the recipe. I baked the breads this morning - and the WINNER is Steve’s simple rye bread. It’s hard for me to admit as I was so proud of the beautiful loafs I have been baking in the Dutch oven lately. We ate the whole loaf today. I am making another loaf tonite …
Thank you very much for being true to your video title I cannot tell you how many videos say no knead and then as soon as they get going it turns into kneading and this lengthy process that defeats the whole purpose, it is so annoying that I had to subscribe to your channel immediately because finally somebody is genuine.I am an injured, mature person sharing a kitchen and only get small amounts of time that i can work without interruption Steve you are the best.. I will try to make this tomorrow
Good morning, Steve. I just wanted to thank you. There hasn't been a loaf of bread in the stores around me for over a week due to this pandemic lockdown, however there was plenty of flour and stuff in the beginning so I picked up a couple bags, a jar of yeast, and ordered your book from Amazon. Your book showed up the next day and my first dough was proofing that night. My family has been eating bread baked by me, from your cookbook, for the last week and a half...and likely will be for the next several weeks. Again, thank you.
after a year of futzing around with dutch ovens and other no-knead arrangements, this one did not leave me with a still-way-too-expletive-wet interior, *this one got it right.* After it had cooled for 45 minutes, I did a finishing 15 minutes at 350 to make crust more crackly - but that's me. Well done steve.
When I was a kid, my mom would make bread in a bread machine at home every once in a while and bring it while I was still in bed. It was light, smelled fucking amazing, had a slightly crunchy crust, and was heavenly with butter. I decided to make this recipe after multiple failed attempts at making homemade bread (no rise, burnt). It came out perfect. It had that light, velvety inside that cries out for butter, and the crust wasn’t overbearing. After the first rise I punched it down, rolled it over in the bowl with some flour, and placed it in a loaf pan in the oven to rise (no floured counter necessary). Was a little flatter on top than the video, but the taste was just as good as my mom’s bread. Almost cried. I cannot stress how easy it is to make your bread, Steve. Thank you for your insight and complexity. But also, thank you so much for demonstrating how to simply make bread with few tools and ingredients. You’ve not only saved me money and time but have helped me bake bread my mom would be (and I am) proud of.
Hey Annatee 64, My bread machine was never that reliable and died a little while back. I was going to replace it but Covid-19 destroyed shipping to Australia. I've been following Steve for a bit now, and don't want a bread machine anymore. 😘
Nice job Steve, as I said before, I like the fact that you don't cut your video's during the mixing. It shows people REALLY how easy it is to make home made bread. The Jalapeno Cheese bread YUM Keep them coming Mark
I've been baking your breads for a year or so now and I have recently gotten my busy daughter, who is a nurse, hooked on your method. She is over the moon.
Totally delicious. Easiest bread ever. Works great at high altitude. I am in Cuenca Ecuador at 8400 feet. My bread pans were smaller so I made two loaves. Scrumptious. Thank you Steve!
A Plus. The best presentation EVER for conveying the information needed.... the flow of progress never let up.... economy in language -- instruction. Short sentences. A brilliant video.
Your recipe worked perfectly! Only wish I could post a snap of how my first ever bread loaf turned out, because it looks like it belongs on the cover of a baking book. Never would have thought it possible, because I have never baked bread before now. Thanks, so much for posting these videos and simple recipes for delicious, EASY, homemade breads.
Thank you Steve! I wanted to bake bread (for the first time!) to bring to my mother's for Thanksgiving. I watched 20 different RUclips videos and kept coming back to yours. I'm so glad I did! Your step by step instructions were so clear and the bread came out PERFECT I'm going to try your pizza dough next 😊
I've been using Steve's pizza dough method for many years now. It's excellent and easy. I typically use unbleached flour but sometimes regular bleached all-purpose flour and it works just fine.
When doing the bread pan loaf I sprinkle Trader Joe's "Everything But The Bagel Sesame" seasoning blend on the top just before it goes in the oven. So delicious!
Steve, thank you. Thank you for all the time you have spent developing this technique and all these recipes that work perfectly every single time. Thank you for taking the guesswork out of doing every part of this. Thank you for making ALL OF US SUCCESSFUL AT BAKING DELICIOUS ARTISAN BREAD WITHOUT THE TINIEST RISK OF FAILURE ANY TIME WE WANT TO GIVE IT A SHOT. I understand the expense and the time and the drive and the desire to share that you have with doing all of this for us. I really do. Please know that I am grateful to you for sharing your ideas and your skills and your findings with us. Thank you, Steve. Thank you.
Steve I am trying to make your recipe with almond and coconut flour. So I am slowly replacing flour 1/2 a cup at a time till I find I can go half n half. My first attempt with 3!cups flour and half cup almond flour was a total success. Next time I look forward to use 2-1/2 cup flour. 1/2 cup almond flour. 1/2 cup coconut flour. Let’s hope it turns nicely too. The recipe is exactly the same as Steve’s
I'd like to just say I really like your videos, direct, easy to understand, no long stories and the bread is great. I've made several of your recipes and they never fail.
Y.our cookbooks are GREAT ! This is truly the (ugh !) greatest thing since sliced , white , bread ! I just could not resist this one any longer . I have been using your method for at least 3 years and it is everything you say and show it to be . KUDOS to you , Steve ! Karen M.
Hi Steve, I have managed to make an amazing spelt flour loaf using your method and it works perfectly. Spelt flour is not as easy to bake with, and I have been making the loaves in the bread machine. Your method is by far the best and I am amazed at the different flavours and textures between the bread machine and your method. The bread machine is now redundant. Many Thanks! :-)
I love this no knead man! He is the reason I made my very first loaf of homemade bread. However, I cheat by kneading with my sunbeam (low cost stand mixer) and using less liquid so I can have bread the same day. But my point is this baker gave me courage to try!
i always made bread by hand, as I got older I got tired of the kneading, in fact cant do it any more. bought store bread, yuck. bought a bread machine. yuck. so today I tried this recipe. wow i love it. so easy, so delicious.
GUYS GUYS I DID IT! I MADE THIS BREAD RECIPE AND IT CAME OUT PERFECT! thank you so much Steve! it's so delicious and not dry at all. I did this in the toaster oven so people who don't have ovens can do it in the toaster oven. I left my bread to proof the first time for 5 hours since it doubled in size fast due to my heater being next to it. for the second proofing, I proofed my loaf for around 50-60 minutes. I popped it in my toaster oven for about 50 minutes because when I took it out after 40 minutes, it was still a little raw looking . overall it was easy to make since I don't need to use warm water. I have no thermoniter and I can know that my dough will proof even with cold water. remember that baking in toaster ovens can take longer because they are smaller. I hope my comment helps anyone who wants to try this recipe out!
+bianca N ...hey Bianca, what size loaf pan did you use.. was it for 1pound or 1.5 pound loaf? And what on earth made you think of using a toaster oven.. what a cool idea.. good for you!
+Jo Anne Keryger I'm pretty sure I did. I think I added probably a little flour so it won't stick to my hands, but overall I don't think I added a lot of extra flour. if it is sticky, dont put too much flour because the dough will be more firm when finished. I hope this helps!
Note to those who ended up with bread dough soup. Been there done that. Steve uses Gold Medal flour and according to the Web, it shows the following 4 1/2 ounces or 127 grams bread flour (USDA) 4 3/4 ounces or 135 grams bread flour (Gold Medal) Now, because I use King Arthur Bread Flour, and using their EXACT recommended method for measuring [there is a KAF video for that], I tried 4 cups and got the following 138, 140, 140, 140 grams. King Arthur claims 120 grams per cup. Even after making sure my scale was accurate, no way could I get that value as it was always closer to 140 grams. If I use King Arthur's 120 grams per cup I get bread dough soup. If I use Steve's method or 140 grams of KAF, it is perfect.
Mike Wurlitzer TY for sharing this with us! I used to make bread all the time as a teenager, out of boredom. But now I wanted to start baking for my Mr. we live in the mountains, I sometimes see thee difference in baking time up here. So I think I need to google my altitude and see what it says, Thanks again for the great info! 😁🍞🥖
Can u pls share the adjustments for all purpose flour. I have just 1 pk of bread flour ,dont want to waste it in my first trial, in case it gets ruined
@@patsweety As I'd have no way of knowing how much water your flour can absorb, just do what I did after my bread soup. I held back 20% of the water and just kept adding the remainder into the flour until I got the shaggy dough. I've never had to add more water than the recipe required.
@@mikewurlitzer5217 Thanks Mike. Just found some website with the info on how to adjust SD culture for normal breads. Will try that, the recipe shows APF
I finally got to bake my first loaf this morning and oh my goodness what a treat! Thanks to you Steve this is going to be my new hobby!! It was so much fun I never thought I could bake bread! Guess what everyone's getting for Christmas this year LOL! I will make one adjustment though, only baking for 35-40 minutes because I like my crust a bit softer. Other than that this bread is FABULOUS!! I had it in place of breakfast this morning, a few slices with butter and jelly and it was delish! Thank you so much for posting your videos, I LOVE THEM!!
I stand corrected and wanted to clear this up! After I wrapped my bread in plastic wrap and let it sit for a few hours the crust got softer!! I don't think I need to adjust the cooking time after all! When it first came out of the oven the loaf was actually rather hard, but no more! Thanks again!
@@chillytoes337You can also run a cube of butter over the crust just after taking the loaf out of the oven and that helps soften it and adds a wonderful buttery flavor as well.
I've been making bread about every other day since I bought your book about three months ago so I don't buy bread anymore. The bread always come out great using your recipes. Our favorites are the whole (7) grain white bread bolle, bagettes, and the pizza dough. mmmmmmmmmmmmmgoood!
Made this recipe 2 times this week and I am so happy! Super easy and delicious and simple ingredients! I had a bit too much dough after proofing so I put a bit on the side and made a smaller loaf of bread with small pieces of halloumi and fresh mint leaves, kind of a Cypriot version of cheese bread. It was delicious! Thank you Steve for inspiring me🎉
I have tried other similar recipes in the past and while all were good in their own way this particular recipe turned out just great; Easily one of the best loaves I have ever baked and DEFINITELY the best of any "no-knead" bread recipe I've tried. I WILL make it again. Thank you so much for this great video recipe!
Thank you Steve!! I have dough almost ready to put into pan now. Only had regular yeast, so used 1/4 tsp. I have bread flour from Costco, and did half whole wheat flour.... it did the raising and gluten stretch superbly.
made this last night, subbed in 1/2 cup sourdough starter for 1/2 cup flour, added a tsp of balsamic...and it was AWESOME..thank you for the killer videos!
I just finished my first ever loaf of bread using this method and ingredients. I'll be making most of my own bread from here on. It is so tasty and the crust is crusty enough. I'll be dipping some chunks of this in some infused olive oil tonight. Can't wait.
I agree... I find this recipe and technique even easier than baking in a Dutch oven. I now use it for the majority of my loaves (I like the loaf shape). Steve
I just put together my first dough and I am so thrilled about the ease of it. Barely any clean up. I have been making Amish white bread the usual way and although it is not that hard, it really restricts my day around the two rises. Can't wait to taste it tomorrow. I may add some sugar and vegetable oil to my next batch in an attempt to imitate the Amish White Bread my family loves. Thanks so much for this recipe. I'm excited to have it! Update: The bread is delicious. I've made it several times. My family loves it too. Great for sandwiches and toast.
I made my second loaf -- the first was about 2/3 whole wheat bread flour but this time I used just bread flour and a little less salt. The bread turned out wonderfully! Next time I might add some shredded cheddar and see what happens. I love the way the crust turns out on these breads. Toby
Here's my adventure with Steve's recipe. Like he said, it really is very forgiving. Started the dough last night, left if on the counter to rise. When I went to bed, I turned the thermostat down as usual. But then the temperature outside dipped to a frosty -19 C during the night, so this morning the house was freezing, and the dough had NOT doubled in size. I just went ahead and dumped it in the pan anyway, and then set the dough to proof. (By this time the kitchen was nice and warm). The finished result was amazing--a nicely risen loaf that tasted divine. By the way, for those of you who asked about the crumb--like most no-knead breads, the crumb is slightly more porous than kneaded bread. Doesn't affect the taste at all.
I love how clean and organized you keep your cooking space 😍 I’m going to try this recipe, because I do not have a Dutch oven and I really want to try my hand at baking bread! 🍞
Wow! This is a fantastic recipe! I was excited to find a no-knead recipe for the bread pan. The dough was very wet. I followed the recipe exactly other than substituting 1/2 cup of whole wheat flour for 1/2 cup of bread flour. The flavor and crumb are amazing. I will definitely make this bread again. Thank you for sharing the recipe!
I made this today and I am very happy with it. I may reduce the water to make it a bit more manageable. Maybe the flour here in Thailand makes a difference. Next time I will double the recipe to make two loaves. Seems a waste of the oven to bake only one loaf. Now for the No-Knead rolls. Thanks Steve.
ron martin Mhg I live in Bali, also had to reduce 15% of the water (and add a bit of yeast) on 2nd try which came out really nice after 9 hours on the counter overnight proofing and 1 hour in the morning 2nd proofing. The 1st try was following the recipe exactly and the dough was so wet that I had to add flour, maybe this caused the result to be rather flat and hard.
Steve I have my second batch of your no knead rolls in the oven right now And I come on line to see if you had a recipe for your bread in a regular loaf pan, imagine my happiness to find this video! :) I've been using 3 c whole wheat flour to 1 c of white but other than that following your recipe exactly. It's so easy. I showed my sister last night so she could teach my teenage nephew who likes to cook. You have made my life so easy.
+Lady at Large My best video for beginners using a bread pan is... "World’s Easiest Bread Recipe & Technique for Beginners (no kneading… using “hands-free” technique)". It's available on my channel and nokneadbreadcentral.com/. Steve
I have just finished baking your No Knead bread rolls, Steve. As my comment on reducing the water for the bread in the pan dough, the same applies for the rolls. The texture is great but due to buggering about trying to get the dough onto the oven stone I may have lost some heat and it has produced a very crispy/ hard crust due to longer baking time. The taste is fine. I am still using my old gas oven which I bought many years ago when I first came to Thailand and ovens were not readily available, and it like me. Well past my 'sell by date'! I prop the door shut with a length of bamboo. It makes cooking a bit like flying by the seat of your pants. I've baked bread over the years and your recipe is tops. I must try harder! Thanks again.
I know this was posted a year ago, but I recently started cooking with homemade thermal bags (doubled quilt material from old bedding). There's information on this style of cooking under 'wonder bag' or hay box cooking. After the bread rises a second time, the bread is covered with foil, set into a larger pot of water (the more water, the better the heating as long as it doesn't get in the bread) and boiled for 10-12 minutes; both pots 'hot from the stove' go straight into the bag for about 3 hours. The crust is very tender and keeps the kitchen from heating up! I found the bread pan from my bread machine fit perfectly in my larger pot, making nice loaves.
Thank you so much for your easy to follow instructions on your tutorial. I've always wanted to make bread and you give me the tools and instructions to do so. I'm not a scared to make a loaf of bread as I was before watching your tutorial. The bread turned out perfect thank you so very much Steve. And you have a blessed day
Hi Steve, this is Anna. I would like to thank you very much for your simple bread recipe, me and my family was amazed the taste and crunchy! We really love it!😍 GOD BLESS YOU Steve and your family.
Not sure why some people are finding this so difficult. The instructions are quite clear and easy to follow. I started this last night and baked the loaf this morning. One of the best loaves I've ever made. Great video Steve. Thanks.
Wow. There are actually 87 losers (dislikers) for a bread making video. What drives "people" to dislike a bread making video? What a world. Thanks for uploading this video. That bread looks yummy.
I really hope Steve is still around, I just started trying to bake bread again and he makes it so easy. A big thank you!
I have retired, but I still read and respond to most of the emails. Before I retired I updated a number of videos with my improved technique. They are available on my website (nokneadbreadcentral.com). Steve
I've watched lots of bread baking videos over the years, but you're still my favorite! 🤩
Wonder how Steve is
Still baking
In response to Rose Fragle’s question… Baking bread in a Dutch oven is very different from baking in the open oven. The recipe and technique in this video (and cookbook) was specifically designed for baking bread in bread pans. I make bread in batches of 5… and I tested ingredients, baking time, baking temperature, and over 20 different bread pans to get the best results out of a bread pan. I think you’ll like this recipe. Steve
+artisanbreadwithstev Hello Steve, thanks for your videos I have been making lots of good bread. I am curious though, have you ever tried to make no-knead bread with less liquid, i.e. doughs that are not as wet? Have you had any success or failure? I want to give it a try but thought before i waste some of my flour it might give me a head start by asking you first. Thanks!
Yes I have, it's call "all-most no-knead bread" because it requires a little kneading. My solution is to use the "hands-free" technique (make the bread without touching the dough) or "roll-to-coat" method (dust the dough with flour in the bowl). Steve
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Thanks Steve for your great video's! QUESTION, have you ever made bread with MILK and not water? Can I substitute the water for milk? If so do I need to make any other changes?? Thanks again...
@@lindasegraves6207 My sweet roll dough recipes use milk. Water is the most common liquid ingredient for artisan bread. Milk is use in some other breads, but milk retards yeast... that's why milk was scalded in the old days. Steve
Best no BS bread video out there. Thanks!!!!
I have zero experience with baking, but wanted homemade bread. After watching the video several times, particularly paying close attention to detail, I tried this bread starting yesterday. 5 minutes to prep, 17 hour slow rise, and 4 minutes to ready for 2nd rise. Set the oven rack and baked 45 minutes. Result: Perfect. Just liked the loaf in the video. My wife loved it also.
Who can deny it? .....you're a genius. All the girls I have spoken with say the same thing and wish you lived next door....so they could show you their appreciation and admiration.
Steve hi, I want to place on record …that this bread recipe is the very best I have tried so far. A real NO KNEAD bread.
After three weeks of waiting, I finally got my hands on some yeast. Just covered it with wrap and now I wait. I'm really excited to bake this puppy tomorrow. Never made bread in my life, my mother would be proud. She raised nine kids and baked bread for us a couple of times a week. Nothing better than a warm slice of bread with butter. I'm so excited. 🤟
How did it turn out, Patrick?
Your mother was a wonderful woman, I'm sure.
God bless you.
So now I'm on my 75th lb. of flour. I have experimented so much!!!!!!!!!! I give some of my loaves of bread as gifts....... only costs about $1.50, TOTAL COST to make and people love it...... Your book really helps out a lot...... Thanks!!
I’m a 75 yr old greatgramma. I’m baking the most wonderful bread now! TY, Steve❤️
After many bread-making fails, I tried one more time with your method. OMG! It was perfection, and my hubby said it tasted and looked better than what his mother used to make! Thank you so very much! My 10-year-old Grandson made his loaf today and is so proud!!
I've been trying to make bread for 2 years. Many different recipes and methods I have tried. Most common problems were not raising, failed to shape nicely, dough became hard and the bread was also hard. One day, my husband showed me your channel and at one go, I finally improved my bread. This simple technique has changed my life, has saved my time and saves us dollars of store bread. My mother in law loves my bread, I have to bake more often now. And of course my husband loves it as well. Thanks to you, Sir Steve!
I have cooked almost my entire life. I have never made bread though.
I watched this video today and made bread for the first time.
It turned out perfect.
The first time I made the bread the 45 minutes cooking time wasn't enough. This time I cooked the bread for 45 minutes, then covered the top of the loaf with aluminum foil and cooked for another 20 minutes. I then allowed the bread to cool on a rack for 4 hours and it came out perfect. Everyone's oven is slightly different so I just wanted to post this in case it helps someone else.
Thank you Steve for the recipe :) I'm just learning to cook and you made making fresh bread so accessible and easy for a person like me. I really appreciate the time and effort you put into honing the recipes and making these super easy to follow videos.
It could be that your altitude made a difference. Higher altitudes require longer baking times. Hope this helps someone who struggles with inconsistent baking times.
Tried this bread last night. Was not convinced it would work. But it did. Just baked myself a lovely loaf of bread. Thank you for sharing this recipe.
Steve, if you're out there! Your bread making, once you start following your recipes becomes a bit of a passion! A great destresser too! Much appreciated Sir!
Who would dislike these videos? I've been baking bread like a pro now, thanks to Steve. Back in college, a friend of mine had bread machine. I am positive this is better tasting than what came out of machines. And this leaves no mess. I'm not exactly a bread eater but when I do, I bake it myself. Thanks Steve.
Ecellent clear description. Thank you. I've been doing Dutch Oven and now will do this. Much easier.
Thanks so much for this! I couldn’t get bread because of COVID-19, but I had flour, salt and yeast so this was a perfect solution. This loaf bread is delicious and easy, a great sandwich bread or wonderful toasted with breakfast or soup. Thanks so much for sharing this recipe and technique.
Thanks Steve, I haven't had to buy bread in months now. Your instructions really work and the loaves are consistently excellent.
"Did ya see how easy that was?" I just bought a couple bread pans today. One overnight proof comin up, and then a visit to the oven. Easy-peasy! Thanks Steve!
Thanks so much for your videos. I've just made my own first loaf of bread with my daughter to help. What Bob Ross did for painting, you've done for bread making. Thanks again, Steve. 👍
I used to make bread when younger on occasion. Didn’t know about instant yeast. I will try this recipe as I can no longer knead because of arthritis. Thank you for this video.😍🤩🌟
You are a godsend. My kid can’t get enough.
Found this video 6 years after it was made. Was looking for tips on how to bake a no-knead bread without a Dutch Oven. Thank you for making this video. It answers all my questions. I will be make this tomorrow.
Love the simplicity of your videos. I have been watching a lot of them. Going to try baking bread for the first time in my 63 year old life.
I am blown away! I just ate the best slice of bread! And the best thing I made it myself and it’s so EASY and PERFECT!!!
THANK YOU STEVE🎉
I've been making Dutch oven no-knead bread for some time and have it down to where it's as good as what I can get at any of our local bakeries. But I wanted a somewhat comparable loaf pan loaf that could be cut into reasonably thin slices for sandwiches. Just made my first loaf carefully following Steve's instructions. I'm amazed at how good this loaf is, truly excellent. I'll now download his loaf pan bread cookbook. I love his no-nonsense approach and the simplicity of his recipes. You can make better bread, but this is damn close to the best results of more elaborate methods.
I just baked a rye bread per one of your first recipes - and it was a winner. I have tried your no knead recipes several years ago. Than I “graduated” to the “artisan” Dutch oven sourdough bread ( as I am a Hungarian American :) and was craving the old European hard crusty
Bread. Last night I made the dough for polish rye, artisan whole wheat and rye, and finally your simple rye bread - which you said doesn’t touch your hands or your counter top. NO MESS TO CLEAN UP. My favorite part.
I have to admit I also added 1tablespoon of my sourdough starter to the recipe.
I baked the breads this morning - and the WINNER is Steve’s simple rye bread. It’s hard for me to admit as I was so proud of the beautiful loafs I have been baking in the Dutch oven lately.
We ate the whole loaf today. I am making another loaf tonite …
Thank you very much for being true to your video title I cannot tell you how many videos say no knead and then as soon as they get going it turns into kneading and this lengthy process that defeats the whole purpose, it is so annoying that I had to subscribe to your channel immediately because finally somebody is genuine.I am an injured, mature person sharing a kitchen and only get small amounts of time that i can work without interruption Steve you are the best.. I will try to make this tomorrow
Good morning, Steve.
I just wanted to thank you. There hasn't been a loaf of bread in the stores around me for over a week due to this pandemic lockdown, however there was plenty of flour and stuff in the beginning so I picked up a couple bags, a jar of yeast, and ordered your book from Amazon. Your book showed up the next day and my first dough was proofing that night. My family has been eating bread baked by me, from your cookbook, for the last week and a half...and likely will be for the next several weeks.
Again, thank you.
Thank you Steve. You're an excellent instructor.
after a year of futzing around with dutch ovens and other no-knead arrangements, this one did not leave me with a still-way-too-expletive-wet interior, *this one got it right.* After it had cooled for 45 minutes, I did a finishing 15 minutes at 350 to make crust more crackly - but that's me. Well done steve.
When I was a kid, my mom would make bread in a bread machine at home every once in a while and bring it while I was still in bed. It was light, smelled fucking amazing, had a slightly crunchy crust, and was heavenly with butter. I decided to make this recipe after multiple failed attempts at making homemade bread (no rise, burnt). It came out perfect. It had that light, velvety inside that cries out for butter, and the crust wasn’t overbearing. After the first rise I punched it down, rolled it over in the bowl with some flour, and placed it in a loaf pan in the oven to rise (no floured counter necessary). Was a little flatter on top than the video, but the taste was just as good as my mom’s bread. Almost cried.
I cannot stress how easy it is to make your bread, Steve. Thank you for your insight and complexity. But also, thank you so much for demonstrating how to simply make bread with few tools and ingredients. You’ve not only saved me money and time but have helped me bake bread my mom would be (and I am) proud of.
Hey Annatee 64,
My bread machine was never that reliable and died a little while back. I was going to replace it but Covid-19 destroyed shipping to Australia.
I've been following Steve for a bit now, and don't want a bread machine anymore. 😘
I’ve never bake bread but watching your video
I have made several time and each time was excellent. Thanks to you
Nice job Steve, as I said before, I like the fact that you don't cut your video's during the mixing. It shows people REALLY how easy it is to make home made bread.
The Jalapeno Cheese bread YUM
Keep them coming
Mark
I've been baking your breads for a year or so now and I have recently gotten my busy daughter, who is a nurse, hooked on your method. She is over the moon.
Totally delicious. Easiest bread ever. Works great at high altitude. I am in Cuenca Ecuador at 8400 feet. My bread pans were smaller so I made two loaves. Scrumptious. Thank you Steve!
A Plus. The best presentation EVER for conveying the information needed.... the flow of progress never let up.... economy in language -- instruction. Short sentences. A brilliant video.
Your recipe worked perfectly! Only wish I could post a snap of how my first ever bread loaf turned out, because it looks like it belongs on the cover of a baking book. Never would have thought it possible, because I have never baked bread before now. Thanks, so much for posting these videos and simple recipes for delicious, EASY, homemade breads.
Thank you Steve! I wanted to bake bread (for the first time!) to bring to my mother's for Thanksgiving. I watched 20 different RUclips videos and kept coming back to yours. I'm so glad I did! Your step by step instructions were so clear and the bread came out PERFECT
I'm going to try your pizza dough next 😊
I've been using Steve's pizza dough method for many years now. It's excellent and easy. I typically use unbleached flour but sometimes regular bleached all-purpose flour and it works just fine.
Just made my first ever loaf following your instructions. Delicious! No more store-bought for me. Thanks so much.
One of the simplest and clear bread recipe I've seen very easy to follow Going to try it now
I make this bread every three days now - nothing could be simpler and taste more delicious. Thank you Steve!!
You’re just the best. Thank you ❤
I did it! it comes out perfect. My boss love it. thanks a lot sir Steve.
I just made this bread.It's amazing! I don't think I will ever buy bread again! Thanks.
When doing the bread pan loaf I sprinkle Trader Joe's "Everything But The Bagel Sesame" seasoning blend on the top just before it goes in the oven. So delicious!
Steve, thank you. Thank you for all the time you have spent developing this technique and all these recipes that work perfectly every single time. Thank you for taking the guesswork out of doing every part of this. Thank you for making ALL OF US SUCCESSFUL AT BAKING DELICIOUS ARTISAN BREAD WITHOUT THE TINIEST RISK OF FAILURE ANY TIME WE WANT TO GIVE IT A SHOT. I understand the expense and the time and the drive and the desire to share that you have with doing all of this for us. I really do. Please know that I am grateful to you for sharing your ideas and your skills and your findings with us. Thank you, Steve. Thank you.
Steve I am trying to make your recipe with almond and coconut flour. So I am slowly replacing flour 1/2 a cup at a time till I find I can go half n half. My first attempt with 3!cups flour and half cup almond flour was a total success. Next time I look forward to use 2-1/2 cup flour. 1/2 cup almond flour. 1/2 cup coconut flour. Let’s hope it turns nicely too.
The recipe is exactly the same as Steve’s
I have made several loaves of bread with your receipies. They turn out perfect every time! Thanks.
I'd like to just say I really like your videos, direct, easy to understand, no long stories and the bread is great. I've made several of your recipes and they never fail.
Y.our cookbooks are GREAT ! This is truly the (ugh !) greatest thing since sliced , white , bread ! I just could not resist this one any longer . I have been using your method for at least 3 years and it is everything you say and show it to be . KUDOS to you , Steve ! Karen M.
I made the dough this morning. It took about 5 minutes. This is the easiest recipe!
Wow, felt like I was in a college baking class. That was very informative and objective! Thanks for sharing, you would make a great teacher
Hi Steve, I have managed to make an amazing spelt flour loaf using your method and it works perfectly. Spelt flour is not as easy to bake with, and I have been making the loaves in the bread machine. Your method is by far the best and I am amazed at the different flavours and textures between the bread machine and your method. The bread machine is now redundant. Many Thanks! :-)
Just brilliant, Steve!
Prepped last night and baked this morning...
Fantastic loaf for lunch.
Thank you. 😘
I love this no knead man! He is the reason I made my very first loaf of homemade bread. However, I cheat by kneading with my sunbeam (low cost stand mixer) and using less liquid so I can have bread the same day. But my point is this baker gave me courage to try!
Fabulous video! Thank you. I got your book but I like video.
i always made bread by hand, as I got older I got tired of the kneading, in fact cant do it any more. bought store bread, yuck. bought a bread machine. yuck. so today I tried this recipe. wow i love it. so easy, so delicious.
Thanks Steve for your video as it has shown to me that basic bread making is not that difficult and complicated....👍
GUYS GUYS I DID IT! I MADE THIS BREAD RECIPE AND IT CAME OUT PERFECT! thank you so much Steve! it's so delicious and not dry at all. I did this in the toaster oven so people who don't have ovens can do it in the toaster oven. I left my bread to proof the first time for 5 hours since it doubled in size fast due to my heater being next to it. for the second proofing, I proofed my loaf for around 50-60 minutes. I popped it in my toaster oven for about 50 minutes because when I took it out after 40 minutes, it was still a little raw looking . overall it was easy to make since I don't need to use warm water. I have no thermoniter and I can know that my dough will proof even with cold water. remember that baking in toaster ovens can take longer because they are smaller. I hope my comment helps anyone who wants to try this recipe out!
+bianca N ...hey Bianca, what size loaf pan did you use.. was it for 1pound or 1.5 pound loaf? And what on earth made you think of using a toaster oven.. what a cool idea.. good for you!
+Jo Anne Keryger I've baked a loaf of in my toaster oven before. It came out fine, just took longer to get done.
+Jo Anne Keryger hi, I used a 9 by 5 inch loaf pan! I don't have an oven so I had to improvise , but the toaster oven is still great!
and did you use all of the 14 ozs. of water because some people are complaining it was to much. Thanx Bianca
+Jo Anne Keryger I'm pretty sure I did. I think I added probably a little flour so it won't stick to my hands, but overall I don't think I added a lot of extra flour. if it is sticky, dont put too much flour because the dough will be more firm when finished. I hope this helps!
Thank you Steve. Your recipe was a succees 😀!
No links for books. Thanks, Steve.
Your cheese bread was a hit.
Steve, I want to thank you for sharing your wonderful videos and recipes.
Isca S i
Note to those who ended up with bread dough soup. Been there done that.
Steve uses Gold Medal flour and according to the Web, it shows the following
4 1/2 ounces or 127 grams bread flour (USDA)
4 3/4 ounces or 135 grams bread flour (Gold Medal)
Now, because I use King Arthur Bread Flour, and using their EXACT recommended method for measuring [there is a KAF video for that], I tried 4 cups and got the following 138, 140, 140, 140 grams.
King Arthur claims 120 grams per cup. Even after making sure my scale was accurate, no way could I get that value as it was always closer to 140 grams.
If I use King Arthur's 120 grams per cup I get bread dough soup.
If I use Steve's method or 140 grams of KAF, it is perfect.
Mike Wurlitzer TY for sharing this with us! I used to make bread all the time as a teenager, out of boredom. But now I wanted to start baking for my Mr. we live in the mountains, I sometimes see thee difference in baking time up here. So I think I need to google my altitude and see what it says,
Thanks again for the great info! 😁🍞🥖
King Arthur flours are the best for baking and protein content....easy to find in any store...simply the best.
Can u pls share the adjustments for all purpose flour. I have just 1 pk of bread flour ,dont want to waste it in my first trial, in case it gets ruined
@@patsweety As I'd have no way of knowing how much water your flour can absorb, just do what I did after my bread soup. I held back 20% of the water and just kept adding the remainder into the flour until I got the shaggy dough. I've never had to add more water than the recipe required.
@@mikewurlitzer5217 Thanks Mike. Just found some website with the info on how to adjust SD culture for normal breads. Will try that, the recipe shows APF
I finally got to bake my first loaf this morning and oh my goodness what a treat! Thanks to you Steve this is going to be my new hobby!! It was so much fun I never thought I could bake bread! Guess what everyone's getting for Christmas this year LOL! I will make one adjustment though, only baking for 35-40 minutes because I like my crust a bit softer. Other than that this bread is FABULOUS!! I had it in place of breakfast this morning, a few slices with butter and jelly and it was delish!
Thank you so much for posting your videos, I LOVE THEM!!
I stand corrected and wanted to clear this up! After I wrapped my bread in plastic wrap and let it sit for a few hours the crust got softer!! I don't think I need to adjust the cooking time after all! When it first came out of the oven the loaf was actually rather hard, but no more! Thanks again!
@@chillytoes337You can also run a cube of butter over the crust just after taking the loaf out of the oven and that helps soften it and adds a wonderful buttery flavor as well.
I've been making bread about every other day since I bought your book about three months ago so I don't buy bread anymore. The bread always come out great using your recipes. Our favorites are the whole (7) grain white bread bolle, bagettes, and the pizza dough. mmmmmmmmmmmmmgoood!
What is the size of your bread pan? Thanks
Made this recipe 2 times this week and I am so happy! Super easy and delicious and simple ingredients! I had a bit too much dough after proofing so I put a bit on the side and made a smaller loaf of bread with small pieces of halloumi and fresh mint leaves, kind of a Cypriot version of cheese bread. It was delicious!
Thank you Steve for inspiring me🎉
I have tried other similar recipes in the past and while all were good in their own way this particular recipe turned out just great; Easily one of the best loaves I have ever baked and DEFINITELY the best of any "no-knead" bread recipe I've tried. I WILL make it again.
Thank you so much for this great video recipe!
Thanks - Steve
Thank you! In the middle of the last 90 mins before it goes into the oven. Can’t believe how simple it was to make!🍞🌈👍🏾❤️
I have had excellent luck with your recipes. My husband loves the no knead bread.
Thank you Steve!! I have dough almost ready to put into pan now. Only had regular yeast, so used 1/4 tsp.
I have bread flour from Costco, and did half whole wheat flour.... it did the raising and gluten stretch superbly.
made this last night, subbed in 1/2 cup sourdough starter for 1/2 cup flour, added a tsp of balsamic...and it was AWESOME..thank you for the killer videos!
I just finished my first ever loaf of bread using this method and ingredients. I'll be making most of my own bread from here on. It is so tasty and the crust is crusty enough. I'll be dipping some chunks of this in some infused olive oil tonight. Can't wait.
Nice! That looks fantastic. I'll have to try it out. Nobody can watch this video and tell me baking bread is hard to do.
I agree... I find this recipe and technique even easier than baking in a Dutch oven. I now use it for the majority of my loaves (I like the loaf shape). Steve
I just put together my first dough and I am so thrilled about the ease of it. Barely any clean up. I have been making Amish white bread the usual way and although it is not that hard, it really restricts my day around the two rises. Can't wait to taste it tomorrow. I may add some sugar and vegetable oil to my next batch in an attempt to imitate the Amish White Bread my family loves. Thanks so much for this recipe. I'm excited to have it! Update: The bread is delicious. I've made it several times. My family loves it too. Great for sandwiches and toast.
Steve mate your a hero ill never buy a loaf of bread again so easy
I made my second loaf -- the first was about 2/3 whole wheat bread flour but this time I used just bread flour and a little less salt. The bread turned out wonderfully! Next time I might add some shredded cheddar and see what happens. I love the way the crust turns out on these breads. Toby
Here's my adventure with Steve's recipe. Like he said, it really is very forgiving. Started the dough last night, left if on the counter to rise. When I went to bed, I turned the thermostat down as usual. But then the temperature outside dipped to a frosty -19 C during the night, so this morning the house was freezing, and the dough had NOT doubled in size. I just went ahead and dumped it in the pan anyway, and then set the dough to proof. (By this time the kitchen was nice and warm). The finished result was amazing--a nicely risen loaf that tasted divine. By the way, for those of you who asked about the crumb--like most no-knead breads, the crumb is slightly more porous than kneaded bread. Doesn't affect the taste at all.
I love how clean and organized you keep your cooking space 😍 I’m going to try this recipe, because I do not have a Dutch oven and I really want to try my hand at baking bread! 🍞
Wow! This is a fantastic recipe! I was excited to find a no-knead recipe for the bread pan. The dough was very wet. I followed the recipe exactly other than substituting 1/2 cup of whole wheat flour for 1/2 cup of bread flour. The flavor and crumb are amazing. I will definitely make this bread again. Thank you for sharing the recipe!
I made this today and I am very happy with it. I may reduce the water to make it a bit more manageable. Maybe the flour here in Thailand makes a difference. Next time I will double the recipe to make two loaves. Seems a waste of the oven to bake only one loaf. Now for the No-Knead rolls. Thanks Steve.
ron martin Mhg I live in Bali, also had to reduce 15% of the water (and add a bit of yeast) on 2nd try which came out really nice after 9 hours on the counter overnight proofing and 1 hour in the morning 2nd proofing. The 1st try was following the recipe exactly and the dough was so wet that I had to add flour, maybe this caused the result to be rather flat and hard.
Thank you Steve, I am so happy with this recipe. Now I can have freshly baked bread in the morning with minimum effort.
I started this last night and baked this morning. So easy and delicious. Thanks
Now I'm always baking homemade bread because it is better taste and fresh rather than from the shop. Thanks a lot Steve! 😉
I’ve turned into a baker overnite! It looks,smells and taste great! Thanks Steve you’re a great tutor!
Steve I have my second batch of your no knead rolls in the oven right now And I come on line to see if you had a recipe for your bread in a regular loaf pan, imagine my happiness to find this video! :)
I've been using 3 c whole wheat flour to 1 c of white but other than that following your recipe exactly. It's so easy. I showed my sister last night so she could teach my teenage nephew who likes to cook.
You have made my life so easy.
+Lady at Large My best video for beginners using a bread pan is... "World’s Easiest Bread Recipe & Technique for Beginners (no kneading… using “hands-free” technique)". It's available on my channel and nokneadbreadcentral.com/. Steve
I have just finished baking your No Knead bread rolls, Steve. As my comment on reducing the water for the bread in the pan dough, the same applies for the rolls. The texture is great but due to buggering about trying to get the dough onto the oven stone I may have lost some heat and it has produced a very crispy/ hard crust due to longer baking time. The taste is fine. I am still using my old gas oven which I bought many years ago when I first came to Thailand and ovens were not readily available, and it like me. Well past my 'sell by date'! I prop the door shut with a length of bamboo. It makes cooking a bit like flying by the seat of your pants. I've baked bread over the years and your recipe is tops. I must try harder! Thanks again.
I know this was posted a year ago, but I recently started cooking with homemade thermal bags (doubled quilt material from old bedding). There's information on this style of cooking under 'wonder bag' or hay box cooking. After the bread rises a second time, the bread is covered with foil, set into a larger pot of water (the more water, the better the heating as long as it doesn't get in the bread) and boiled for 10-12 minutes; both pots 'hot from the stove' go straight into the bag for about 3 hours. The crust is very tender and keeps the kitchen from heating up! I found the bread pan from my bread machine fit perfectly in my larger pot, making nice loaves.
This recipe is alot of water, mine comes out a little heavy and feels wet, U can make it less crispy by brushing the top with eggwash
I could listen to your voice all day.
Thank you so much for your easy to follow instructions on your tutorial. I've always wanted to make bread and you give me the tools and instructions to do so. I'm not a scared to make a loaf of bread as I was before watching your tutorial. The bread turned out perfect thank you so very much Steve. And you have a blessed day
Thanks Steve. We travel full time in our RV and your procedure is so little mess to clean up.
I just did this recipe and it turned out very good. I'll be checking out more of Steve's recipes.
Thanks for the recipe and tips.
Hi Steve, this is Anna. I would like to thank you very much for your simple bread recipe, me and my family was amazed the taste and crunchy! We really love it!😍 GOD BLESS YOU Steve and your family.
Yum! I'll take a hot loaf and a stick go butter please! Thanks for another fantastic recipe and video.
I need to take a break, from baking bread, lol 2 loaves every week, for family, friends and me,thanks for sharing your bread recipes
Not sure why some people are finding this so difficult. The instructions are quite clear and easy to follow. I started this last night and baked the loaf this morning. One of the best loaves I've ever made. Great video Steve. Thanks.
Miss them so, so much. Their music was beautiful!
Just as easy and effective as always Steve. Thanks for another great video.
Wow. There are actually 87 losers (dislikers) for a bread making video. What drives "people" to dislike a bread making video? What a world. Thanks for uploading this video. That bread looks yummy.
I used traditional yeast and 2 teaspoons of sugar, proofed overnight, beautiful flavor, turned out great
I've made this bread twice and it came out great. thanks