Making Artisan No-Knead Bread (Ken Forkish method) 

And shouldn’t be cutting into hot bread?

Kerry you're absolutely right but look at him go. He a little confused but he got the spirit!

Larry Lourcey this kind of bread has a tough crust, u want soft bake is less and spray it with some water as soon as it comes out of oven

aah57 I made the 40% whole wheat loaf, which is why it’s a bit more dense. But I assure you I’m doing the recipe exactly according to the instructions in his book.

@@JeffGray Dont mean to be a bummer here, but this just isn't true. Supposed to use your hands for everything and definitely not supposed to work the bread after it's done rising. A big aspect of the method he illustrates is being gentle to the dough in order to keep the gases trapped within the gluten structure. I use 100% whole wheat flour in all of my recipes and still get bread that is less dense than what we see here. Good practice video, but the description and title is misleading/inaccurate.

@@JeffGray you're using some of his techniques. The most important place where you differ is in the amount of time you cook the loaves. You finish in the early blonde stage. Forkish goes way longer for a dark crust. you dont even let the loaf cool. Not being critical. Bread is bread is bread and i love all bread. But it is markedly different from forkish

@@theo8326 I definitely prefer a lighter crust than Forkish stipulates. I used to make it to the dark specs but I didn't prefer it that way and my little kiddos found it incredibly hard to crunch through the hard crust. Currently I cook it about 37 minutes at 475º. Lid on the whole time.

@@JeffGray what i've learned is the bread we bake is a form of self expression. I would never say no to your loaf if I had a chance to taste it. !! I love the video edits too. Please post more videos especially one of castrating a goat haha