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No-Knead Country Bread – Food Wishes ctm magazine



Making a great loaf of rustic, country bread is way easier that one would think, especially when you use this super simple no-knead technique, which uses time instead of elbow grease to create the dough. This recipe is also very easy on the yeast supply, as you just need a pinch.

For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/recipe/279501/no-knead-country-bread/

To become a Member of Food Wishes, and read Chef John’s in-depth article about this No-Knead Country Bread recipe, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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38 Comments

  • mario sellet on May 21, 2020

    Yeast shortage? No Wonder toilet paper was popular…

  • Jan Levine on May 23, 2020

    Is there any way to make a whole grain Einkorn loaf that is not heavy, using starter, or fresh yeast or both? Any advice deeply appreciated.💗

  • Maritza Dillingham on May 24, 2020

    My dough is way toooooo wet . I just can’t get it right . Ugh

  • greatboniwanker on May 25, 2020

    Still easier (and better) than sour dough!

  • Caty Lynch on May 27, 2020

    I have just tried this for the 2nd time. All goes well, until I try to get it into a cohesive shape. I use plenty of flour … (could I be using too much?) … but it remains a gooey, wet mess. The camera was, likely, sped up for the demonstration of the shaping. Can you tell us APPROXIMATELY how long you work with it, before it maintains a shape? I probably tried for 10 minutes, without any sign that it was coming together. This was new flour, new yeast and spring water. Thank you.

  • kanjagkollaeller on May 27, 2020

    3 ½ cups white bread flour

    ½ cup sprouted spelt flour

    ¼ teaspoon active dry yeast

    2 cups cold water

    1 ½ teaspoons fine kosher salt

  • Vaughn B. on June 2, 2020

    How would I substitute if all I have is AP?

  • zarofara on June 10, 2020

    I tried this by using all bread flour and it turned out great! Then I used Teff flour (I didn't have Spelt flour) and even after 18 hours it didn't rise much, plus the dough became really more of a batter. I don't know why, my best guess is that because teff is doesn't have gluten, the dough's gluten to water ratio is too low?

  • apstatisticsnba on June 11, 2020

    I'm having a lot of trouble getting "a nice smooth skin over the surface". Any additional tips on this part? Does the fact that I'm using all-purpose flour have anything to do with it?

  • MOJO TURNER on June 11, 2020

    You don't have to let it cool is you eat the entire thing while it is hot.

  • KC Bosch on June 17, 2020

    OK I tried this two times and am going to watch again. It tastes great and from the top looks like yours, but both times it came out flatter than a Frisbee. We toasted it and pretended we had Biscotti.

  • soadj28 on July 1, 2020

    I'm always tickled by "no knead recipes" that call for "punching, rolling, tucking, and turning" the dough.

  • Giorgos Martinez on July 4, 2020

    I want to make this in an 8×8 pan to give it a bit of height, and because I don't have a loaf pan. Will that work or am I going to get an overflowing mess?

  • Crom Coffee on July 21, 2020

    I just made this but cooked it in a Dutch oven and it came out beautifully! Thank you for sharing this wonderful bread recipe!

  • ZarodGaming on July 28, 2020

    add oil if u want it to last longer

    easiest wet bread you'll ever make
    but also not too exiting

  • JT Stonne on August 13, 2020

    Can this dough be put into a loaf pan?

  • Pierre Edwards on August 17, 2020

    THANK YOU SOO MUCH

  • Dennis Sadler on October 10, 2020

    Thanks to you, I finally had the courage to make my first homemade bread! It was absolutely delicious and we ate the whole thing in 2 days. My 7 and 9 year old daughters, who are really picky eaters, couldn't get enough of it! Thanks Chef John!!

  • Dave Grigsby on October 18, 2020

    Made this recipe and it turned out perfect. Exactly like the video. Tastes amazing and the crust is so perfectly chewy. I will say it was a bear to slice. Incredibly tough to get through that crust and I assure you my knives are incredibly sharp. Used our brand new Chicago Cutlery serrated bread knife that buzz saws through other tasks.
    We keep our knives razor sharp by dragging them through our sharpener a couple pulls each time we put them away which perhaps shortens their life a tad bit it’s well worth having ultra sharp knives every time we use them.
    I digress,
    Chef John do you have any tips or advice on slicing through this loaf?
    Did I somehow make the crust too tough? (Certainly works in it favor when chewing it). Again, followed the recipe to the letter including the spritz of water and all the suggested times and such. Didn’t overwork the dough (that I noticed) as I know you stressed not to.
    Love love love this recipe and will make again and again without hesitation and well worth the manual labor that went into slicing.

  • ItsACryin Shame on October 30, 2020

    "If you want this today,make sure you started yesterday" – STORY OF MY LIFE Brotha!

  • Colin McDonald on November 9, 2020

    If I make bread. I kneed to kneed.

  • Richard Leonard on November 10, 2020

    I need , no knead.

  • nsiddy on November 22, 2020

    What happens if you add more yeast than needed in the recipe?
    Can I scale this recipe down by half?

  • cathy coffield on November 29, 2020

    I made this dough and it stayed so wet. Did I do something wrong?

  • ZaDussault on December 10, 2020

    You know what? I'm doing that right now I decided, so tomorrow I won't have to go back in time

  • Thanapon Boonsook on February 3, 2021

    Is this high hydration things in those sourdough things?

  • Darling Hysa on February 13, 2021

    a beautiful loaf of those times!

  • Surya M on February 21, 2021

    i put the same ratio of flour to water that was stated in the recipe but my dough didn't come out that wet. Does it have anything to do with the fact that I used all-purpose flour?

  • N Nj on March 4, 2021

    You are the Mister Ed of your no-knead bread

  • Lien Nguyen on April 9, 2021

    @foodwishes hi Chef, my bread dough smells alcoholic the morning after. Is it normal?

  • alcatrazzz on April 22, 2021

    This was the best tasting no-knead bread I’ve ever made 💜

  • magnumtrooper17 on April 23, 2021

    great video, but i have no knead to watch it

  • Jack SVK on April 25, 2021

    If I choose to use thermometer, what temp am I looking for?

  • Rick Wise on July 16, 2021

    Two questions: 1. any particular reason you cover with foil rather than plastic wrap? And …
    2. I make this bread and it is a great recipe BUT the crumb is a bit "wet" rather than dry like in a restaurant or bakery bread. Any suggestions how to correct this?

  • Pat Bowman on August 11, 2021

    Tomorrow!

  • Mellow Maple on August 24, 2021

    Does it have to be 18 hours exactly? It's maybe been 12 and it looks exactly the same as yours at 18 hours.

  • Petra on October 29, 2021

    I can't wait to make this for my mom. I'm trying to cut back on carbs, but I might just have to indulge. 😉

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