My goal is to open the world of no-knead bread baking and "Smart & Easy" recipes to you... our friends. Fresh for the oven bread elevates my "Smart & Easy" recipes to new heights. I don't fuss with the process and I'm not reluctant to use store bought when it's smarter... I'm focused on my goal... great taste. I strive for "wow".
Steve Do you use the convection fan when baking bread or do you leave it off? Or would you leave it off during the 40 minutes but leave it on in the last 5 to 10 with the lid off
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 cooked this without a second open pot like in the video. I had a regular pan and it still turned out excellent. The top was more brown than the sides, but i don’t think that’s bad! Great video, thank you!
So far, this is the third bread of his that I've tried. Artisan, cinnamon raisin and beer bread. They are all EXCELLENT!!! Your recipes are easy to follow and seem to all yield a wonderful bread. I enjoy your videos. You're so calm, clear and precise in your delivery. I was intimidated by the thought of baking bread until I found your channel. You make this old guy look like he knows what he's doing! Lol!! Thank you for the effort you put into your videos. Much appreciated.
Instant yeast (Quick Rise, Bread Machine, etc.) and active dry yeast are made from different strains of yeast, but that’s ok. After some tests and experiences, I have changed my position. I now consider all dry yeast interchangeable… using the same amount and technique. The traditional method (proof 8 to 24 hours) uses 1/4 tsp yeast in cool water. “Turbo” method (proof for 1-1/2 hours) uses 1-1/4 tsp yeast because of the shorter proofing time in warm water. Steve
Dear Steve - I tried many of your recipes and this is my absolute favorite! I use our local Genesee beer and mix everything up and let it sit in my cold northern house 18 hours if I can. I don't have the same baking vessel you do - I just use my Pyrex glass bread pan, and bake it 400 degrees for 45-50 minutes and it's absolutely perfect every time. This lasts nearly a week in storage when I use the beer. When I do not use the beer recipe, it seems to get mold much faster so this is why I stick to the beer method. Anyways I totally appreciate your methods and videos over the years. I hope you are well. AL in upstate NY.
A-P flour is ok (maybe a little wetter), but bread flour is better. If you’re going to use a-p flour all the ingredients remain the same. And, if you’re going to make bread on a regular basis it is worth buying bread flour. Steve
Easy and delicious ! I have been baking bread by the Jim Lahey no knead method for years. My stoneware pot broke so I looked for a bread pan no knead recipe. I can't believe how much easier your method is! No more lifting preheated seriously hot and heavy stoneware from the oven to add dough! Great results with my light bread pan! Thank you for your excellent easy to follow video. Do you still have hard cover cookbooks available?
I've got three of your books. Love your method. Just wondering about flour measurements... I've been taught that 1 cup is about 120g. With your scoop and shake method, have you ever measured the weight? That would be handy. Anyway, I love your books and the food recipies that you have included!
Hi Steve, I'm loving your recipes. I doubled this one, and am quite certain I only put in two teaspoons of salt, but the dough came out super salty. Is there anything I can do to fix it? and what is the correct way to double this recipe? Thanks!
Hello, Sir...i am from India. I have tried your recipe yesterday. Followed all the steps as you mentioned. I can't believe how good the bread has come out. Thank you you for sharing this recipe and guiding in such simple yet perfect way. ❤😊
I found this dough to be way too wet for me. Im new to pizza but a ratio of almost 1:1 water to flour gave me a very wet dough that didn't build much strength. I love how easy and accessible he makes his recipe's but this one didn't turn out for me.
Its been 10 years Steve! I watched this when I was young and followed your recipe and my very first bread! Now I'm 28.your my culinary inspiration for baking ❤
HI! I bought your book My No-Knead Bread Cookbook on Amazon and also another book made by Angelica Hodge. This second book by Mrs. Hodge is a copy and paste of your book! Check because someone copied your book. The title of this book is The Complete Homemade No-Knead Bread Cookbook and the Copyright is 2023. I informed Amazon they will refund me. But for you, it's theft, it's your copyright. By the way, your recipes are excellent! THANKS! Carole
So delicious! I made a nice loaf and 4 hamburger buns. Not sure how to post a pic. They turned out great. Tender and tasty! I accidentally used d a full packet of regular yeast.
Wonderful bread....I left out the caraway seeds though, because I don't like them...but this rye bread was so easy to make. It's isn't all rye, but I guess it is close enough.
Been making this for months now every week or so. It is sweet and delicious! I do mix the dry ingredients separately first then add to liquid as the breads consistency seems better then.
This recipe is great! I recently tried another carraway rye bread recipe that was tasty, but it had several steps; this recipe by Steve is amazingly easy by comparison and tastes fantastic. Make it in the afternoon and when you get up in the morning, crank-up the stove and have a nice, fresh loaf of great-tasting rye bread in no time at all! So, this is now my go-to rye bread recipe. Who would believe a bread could taste so great when you don't even have to touch the dough? This takes only a few minutes of actual hands-on time to make and the results are amazing. My only regret is that my wife and I are dieting, otherwise we'd have killed the whole loaf with butter in about ten minutes. Thanks Steve, I'll be checking out more of your recipes.
