American
No-Knead Sandwich Bread
Popular on Food52
146 Reviews
Elaine
November 22, 2023
See this recipe does it use both flours so it's 433grams of both and can I use all plain flour
Nancy H.
October 17, 2023
what a great recipe. Loving having that second loaf ready for (second) proof in the fridge. And the loaf size is perfect. thank you Carey Nershi.
Elaine
November 22, 2023
Hi Nancy I'm new at making bread and I thought this recipe looked straight forward until I came to the ingredients see where it says 433 bread flour and 433 AL/F I'm just confused weather I've to use one or the other or both. Sorry to just poping in. Elaine
lostangelas
January 29, 2023
This recipe worked really well for me, but I'm comfortable enough with breadmaking that I'm OK with loose guidance. For instance, I heated the water to lukewarm before combining with everything, which I think helps the yeast activate, but that wasn't mentioned in the recipe. I also didn't put this in a bread pan. I dusted it with extra flour, did a little extra kneading, and made a round loaf inside a Creuset baking dish (it didn't even touch the sides, though). I still let it rise for an hour, but I put it in my inactive oven to let the pilot light warm it. I did do the final splash of flour plus the scoring with serrated knife, and that looked so attractive. The loaf formed a rosy, golden crust and remained soft and springy on the inside. Good sandwich bread, indeed. I'm curious how it would taste with additions like oatmeal or rosemary.
Planetm
January 4, 2023
I'm completely new at baking bread and came across this recipe and it's been a great base to help me become a great bread maker! I'm PERPLEXED though as my yeast and Kosher Salt do not weigh the same as noted here when I measure out by tsp/tbsp. I've still managed to get Edible bread but now I'm tweaking it to figure out what actual amounts I need to be consistent. Also, I wanted a recipe that worked with my lifestyle and babysitting dough was not my jam. Now ai generally proof 1st time room temp until about 50% higher then I throw in fridge where year round the Temps remain constant so no babysitting. Sometimes I skip the 1srv room temp proof altogether. The next day I pull out what I need, shape and put into bread pan to double. When it is getting closer to double, I preheat oven. I then slash the dough and add hemp, sesame and flax seeds to the top and maybe some melted butter. I put in hot air fryer oven and cook until it starts to get color on top. So fat the outer texture is divine and I'm working on tweaking inside but big win... All loaves have been gobbled up and now just working out how to perfect it.
Mariem
January 2, 2022
This is a fantastic recipe for those who would like to make their own bread! It’s now our “ every day bread”. I’ve read the comments regarding to much salt but I use the fine salt flakes and weigh everything to the gram, it’s fine for our taste. I’ve now started adding/substituting 100g whole meal, 150g of spelt and 80g of mixed seeds from the all purpose flour component. I also add in any discard sourdough I have on hand; again subtracting the weight from the flour and water in the original recipe. Great for sandwiches and toasting, thanks for the recipe
neonkitty
November 30, 2020
This bread is a thing of beauty and so easy to make. I am already eyeing the second loaf in the fridge.
Jrhiggins
October 10, 2020
Because I usually bake a recipe as written the first time, I made it with the full amount of salt, even though I had doubts, and for us it was way too salty - even using kosher salt. The next time I weighed my 14 grams of salt and what a difference. If you use an online converter, 14 grams of kosher salt is 2 1/3 tsps. I’m sure 2 1/2 tsps would be fine. The recipe should be corrected because otherwise it is wonderful.
bob
February 23, 2023
I do the same. I also have started using a bread making log to track what I’ve done and then any subsequent changes. You can get a template at the perfect loaf.com.
Vera M.
July 12, 2020
Awesome! Loaf is still cooling and can't wait to see the crumb and eat. I took a little more than half for a 9"x 5" loaf pan; will probably do a small boule with the rest in a few days. I made the dough up yesterday morning and baked this morning. I did add sugar to my dough; maybe a tsp. or two. I used plain AP flour and rise was excellent! I didn't really knead before shaping, but used my bench scrapper to fold it up over itself a few times. I used my hands to pull from the edges to create a half-hazard rectangle before shaping. Proofed for about 1 hour in a 66F degree room to just about double.
jay
April 21, 2020
After the first rise and before you put it in the fridge, do you punch it down to deflate the gases, do you knead it at all, or what?
Heather J.
April 1, 2020
I'm going to try this recipe this morning. Quick question--450 degrees seems really hot for an oven for baking bread. Is this correct?
Oaklandpat
April 1, 2020
Yes. I wondered about that also, but it is correct. The bake time is not very long. Be sure to let your dough sit overnight in the fridge for better flavor if you have time.
Oaklandpat
March 31, 2020
Wow, I seem to have this recipe on speed dial. It makes a wonderful basic sandwich loaf which toasts up well. My go to blend of flours is 1/2 bread flour, 1/4 AP flour, 1/4 white whole wheat. As my supplies of flour dwindle during shelter in place, I will be testing it out with various other combinations. It could not be easier to throw together, and having a second batch in the fridge for a later bake is like having money in the bank!
rosenivory
December 9, 2019
I've made this recipe about half a dozen times using all-purpose flour with extra rising/proofing time, and it's awesome! I love that I have the second loaf to look forward to - that will taste even better after being in the fridge! I read the other reviews, and just have to say it's KOSHER salt, people. Way less salty and therefore the right amount is listed in the recipe. My oven fluctuates in temperature so I often end up pulling the bread out a bit early, but I think that's just because of my oven.
Hilary
December 31, 2018
This is the best/easiest bread recipe. I have made it multiple times with many different variation types (I throw in handfuls of uncooked quinoa, whole flax seeds and sesame seeds for a delicious texture). I've done the half whole-wheat route, and I've using this recipe with fine wheat semolina as well, all with beautiful results. My go-to recipe! I'm whipping up a batch this afternoon with dried cranberries and dark chocolate for a sweeter version.
Some commenters have remarked on the amount of salt- I've found 3 tsp to be a good amount for the two loaves. Hope this helps!
Some commenters have remarked on the amount of salt- I've found 3 tsp to be a good amount for the two loaves. Hope this helps!
Hilary
December 31, 2018
Should clarify- that is the equivalent to 1 tbsp, so just slightly less. I don't think there's anything wrong with how the recipe is written, simply a matter of personal preference!
Lauri A.
November 13, 2018
I’m in the middle of the making this and first time to recipes I always just make it straight out of the recipe and make adjustments from there. I thought the salt level was high, but just went with it. Now after reading the reviews apparently my bread is going to taste like a “salt lick.” Food 52 please make the adjustment in the recipe from tbs to tsp!!
jodi
February 16, 2019
Oh man, I'm just about to start the recipe now and I'm so glad I scrolled down first beforehand. Thank you for leaving this comment! <3 I would have been so bummed when I baked it tomorrow.
Lisa L.
July 4, 2018
I decided to try my luck a few days ago and make a half-recipe of this with half whole-wheat and half all purpose flour. The dough sat in the fridge for a few days, and when baking day came around, was not kneaded at all, just scraped onto a generously floured cutting board and gently pressed until all the air bubbles were coaxed out. The dough was folded in thirds, plopped in a greased/floured 9x5-in. loaf pan, and chilled overnight, then allowed to come to room temp for ~1 hr the following morning before baking. What a forgiving recipe with maximal results for minimal effort! The loaf that came out was a bit short for my liking (probably due to lack of bread flour), but reminded me of some fantastic cross between a crusty baguette and a mild sourdough - delicious! Next time, I'll try again with 0.6* original measurements to get it closer to the volume of a standard sandwich loaf.
Kate F.
March 21, 2018
I made this a couple of weeks ago and am preparing to make it again today. I was shocked by how easy it was and how well the loaves turned out. I subbed in whole wheat flour for all purpose, and should have let the loaves rise more before baking (I think it needs several hours to proof in the pans with ww flour since it's more dense). I also undercooked it just slightly because I don't like crusty bread and prefer my carbs slightly mushy. Very impressed with this recipe! I think it may have replaced store bought bread for me.
Olive M.
September 15, 2017
I've tried other recipes for the same kind of bread baked in a loaf pan. I'm excited to try this one next but the recipe does not say what size loaf pan to use. I made a mistake in the other breads I made by using too big (spread, no height) and too small ( dough rose way over the rim of the pan). Does this recipe call for 2 loaves of what size pan please?
Änneken
August 29, 2016
This makes an incredible loaf of bread. When it first came out of the oven I thought "oh wow....this could be from a bakery!". Very, very good!
paola
May 20, 2016
This came out great! But I had to make some adjustments. After the 5 hour proof, the dough was way too wet to handle. I had to slowly add in more flour until it was easy enough to handle, in total about 1/2-3/4 cup all purpose flour. I replaced about 1/2-3/4 cup of all purpose flour with white whole wheat flour, just to use up the rest of my whole wheat flour. I used less than half the total amount of salt (it just seemed like way too much). I also halved everything to make only one loaf, and it all worked out. Hope this helped someone out there!
spuriousgeorge
August 22, 2021
My dough was also really wet - way too wet to handle. I'll try your technique - thanks!
j W.
February 22, 2016
the salt measurement is incorrect. 14g = 2.5 teaspoons, which is in line with the lahey recipe.
Dashmore
December 12, 2022
You have to specify which salt — regular table salt is twice as dense as Diamond Crystal Kosher salt and other kosher salts may be anywhere in between. The only reliable way to measure an unspecified type of salt is by weight (grams or ounces), not volume (teaspoons).
Jen
January 4, 2016
Has anyone tried this recipe in a pullman loaf pan? Would you reduce the temp to 350?
stephanieRD
November 22, 2015
Love this recipe. I now make it a few times every month and I no longer buy loaves at the store! I have tried using different proportions of wheat, bread, and all purpose flour and nothing has failed yet.
mboerner
October 19, 2015
That is indeed a lot of salt. I make mine without any salt at all, in the Florentine manner, the salt being supplied by whatever you put on the bread.
jdm7
July 5, 2015
Emma, the only thing I can think of is that perhaps you need to add more flour? Mine wasn't sticky at all but then again, my house isn't warm. Maybe the dough is so warm that it's starting to proof before you can get it made? Good luck!
Emma G.
July 5, 2015
I made this dough but it was extremely sticky and near impossible to work with. I followed the recipe exactly but I wondered if the dough was over proofed because my house is very warm. Any suggestions?
spuriousgeorge
August 22, 2021
I had the same issue! My house is also super warm - I wonder if that's it?
Joan
May 31, 2015
Sounds almost exactly like the everyday-crusty-round-loaf recipe I use (though they've doubled it here and use 2 types of flour instead of just AP), except I bake mine in a covered enameled cast iron pot to create steam, which gives the bread a chewy-yet-crispy, beautifully golden, shiny crust. Just form the dough into a ball and omit the dusting of flour… plop it into the pot (you can use parchment, but a quick swipe of butter or oil will work too) and let it do it's final rise for 2 hours (I move my pot to top of stove when I turn on the oven to preheat). You can use any pot you like… glass, cast iron or whatever you have, as long as you use a heavy, oven-proof lid to contain the steam. Bake for 30 minutes covered, then remove lid and bake for another 10-20 minutes to create that golden crust. Turns out a gorgeous loaf that impresses friends and neighbors no end… but you don't have to tell them how unbelievably easy it is to make!
rachiti
February 16, 2015
Salt is excessive in this recipe. Even though I dialed it down by a teaspoon and a half before making it the first time, my husband (who ALWAYS adds salt to any home cooked food & we cook from basic ingredients 90% of the time) said it tasted like a "salt lick".
I did let it ferment 24 hours so the flavors had time to develop but we couldn't taste anything other than an overpowering amount of salt. Since the ingredients are cheap compared to my usual bread recipe, the other half is going in the trash. If you usually eat at McDonalds then the salt level is fine, if, however, you usually cook from scratch & watch the salt then dial it down. Aside from this, I like the ease of this bread. My husband wants his bread in a loaf shape so I was looking for a no-knead recipe my arthritic hands could manage & this fits the bill perfectly. The texture was a bit gummy but I will consider that a reasonable trade-off for the ease of making this bread. The crust was beautifully crunchy. Using a serrated knife to cut it wasn't necessary - a good sharp & honed knife will work well. I now have a viable (after halving the salt) alternative to my bread machine.
I did let it ferment 24 hours so the flavors had time to develop but we couldn't taste anything other than an overpowering amount of salt. Since the ingredients are cheap compared to my usual bread recipe, the other half is going in the trash. If you usually eat at McDonalds then the salt level is fine, if, however, you usually cook from scratch & watch the salt then dial it down. Aside from this, I like the ease of this bread. My husband wants his bread in a loaf shape so I was looking for a no-knead recipe my arthritic hands could manage & this fits the bill perfectly. The texture was a bit gummy but I will consider that a reasonable trade-off for the ease of making this bread. The crust was beautifully crunchy. Using a serrated knife to cut it wasn't necessary - a good sharp & honed knife will work well. I now have a viable (after halving the salt) alternative to my bread machine.
Carey N.
February 16, 2015
Did you use kosher salt or regular, fine grain salt? Just curious, as I have never found the bread to be anywhere near that salty.
rachiti
February 16, 2015
Point taken. If I could remove my post I would. This is the first recipe I've tried on this site...I see now that I will have to alter all of them to accommodate my use of smaller grained salt.
burns W.
February 16, 2015
Weigh your salt. Whatever kind you use. It needs to be 2% the weight of the flour. Baker's ratio.
rachiti
February 18, 2015
Although I appreciate the advice to weigh my salt, I prefer to consider the health costs of heavy salt usage. Salt by weight at 2% is going to be more than I would prefer to use in recipes in general. My usual bread machine recipe has 14 oz of flour yet I find a mere 1/2 teaspoon of salt is perfect. I've substituted table salt for kosher in recipes on other sites without trouble in the past. I always use less than suggested (if the full amount will end up in the final product) without any trouble. I avoid weighing salt as a tiny bit too much can ruin a recipe (I add everything into the same bowl). The ONLY reason I stuck with close to the original amount was the recipe writer saying - if anything, increase the salt. That was my error.
rachiti
March 2, 2015
Re-evaluation - Thanks to those who provided suggestions regarding salt in this recipe, I used significantly less salt the second time around (a mere 7 grams of table salt) to lovely results. After just 24 hours in the fridge (and a bit too much time rising before it went in there), it still tasted lovely with a crunchy crust and fluffy interior.
Jane
March 31, 2015
I'm wondering if that salt measurement ought to say "tsp" instead of "tbs." I've never seen a bread recipe with that much salt to only seven cups flour.
Terry D.
January 16, 2017
This 2% looks like a great rule of thumb. Salts all have different weights, even among kosher salts, so pegging it to the flour makes sense.
Franca
November 3, 2014
I used 433gr of 6 grain flour and 433gr of AP. I made one loaf & one baguette. Delicious. Will be making this again and again.
em-i-lis
October 30, 2014
This is such great, fool-proof bread. Thanks! Much better than the "sandwich" part of the name suggests.
alison B.
October 22, 2014
This recipe. Is wonderful. Wow.
I am a fairly experienced bread baker, and am very impressed with the fermentation finesse built into this recipe! Thanks! I'll be using this VERY much, and will be switching out flours! Whew. Hope my husband will get some when he gets home, even though I made both loaves. Must. Exercise. Self. Control.
I am a fairly experienced bread baker, and am very impressed with the fermentation finesse built into this recipe! Thanks! I'll be using this VERY much, and will be switching out flours! Whew. Hope my husband will get some when he gets home, even though I made both loaves. Must. Exercise. Self. Control.
Tamara D.
June 26, 2014
I made this for the first time tonight. I used regular flour, a cup or so whole wheat. I let it rise for 1.5 hours at least. When I baked it, it didn't rise very much and looks kinda wimpy. Should I have let it rise a whole lot longer?
Mike V.
July 14, 2014
I assume you mean the second rise? Because the first rise should be at least 5 hours.
For the second, I would wait till the bread has doubled in the pan.
For the second, I would wait till the bread has doubled in the pan.
Kathleen
June 6, 2014
LOVE this recipe! But though I wrapped my second dough securely in plastic wrap and put it in a large ziplock bag and put it in the fridge - when I took it out to bake it less than a week later - it had exploded out of the plastic wrap and now it won't rise before I put it in the oven.
Can anyone please tell me what I did wrong?
Thanks!
Can anyone please tell me what I did wrong?
Thanks!
Sofia
February 23, 2015
I think the problem was that you froze it instead of refrigerating it; the water must have frozen into crystals, damaging the structure of the bread (which also would be the reason for the "explosion").
Hope this helps!
Hope this helps!
Moriaelini
March 14, 2016
No, I think she meant that she put it in the fridge. I too have put half of the dough for this recipe into the fridge only to have it rise on it's own anyway. I always bake both loves now.
Horto
April 11, 2014
was worried that the amount of instant yeast would not be correct with the heavy rye and oats…we'll see, it's rising!
Horto
April 11, 2014
thanks antonisjames
i haven't used vital gluten, looked for it at WW, i ended up replacing 170 grams with a mix of ww, wheat germ, oats, rye…..was afraid to do this to half….the no knead is easy to make but boring, wanted it to be like the stuff i get at The Kneaded Loaf….lot's of texture, i'm kinda making this up!
i haven't used vital gluten, looked for it at WW, i ended up replacing 170 grams with a mix of ww, wheat germ, oats, rye…..was afraid to do this to half….the no knead is easy to make but boring, wanted it to be like the stuff i get at The Kneaded Loaf….lot's of texture, i'm kinda making this up!
Horto
April 11, 2014
half of the flours
AntoniaJames
April 11, 2014
You could half but you'd get a much denser loaf. It will be tastier though! And have a more interesting texture. I'd add a fair bit of vital gluten to give the wheat flour all the help I could. ;o)
Horto
April 11, 2014
i have made this many times
and again now, but i am going to replace by weight the flours with multigrain cereal and rye flour…..any thoughts?
and again now, but i am going to replace by weight the flours with multigrain cereal and rye flour…..any thoughts?
AntoniaJames
April 11, 2014
Those ingredients won't have nearly the amount of gluten that wheat flour does, if they have any at all, so I'd start with a fairly small percentage -- no more than 5% by weight of the cereal and no more than 20% of rye (unless you don't mind a much denser bread) and use bread flour instead of AP flour. I just read yesterday in a 1994 cookbook by Carol Field that spelt has high gluten content, so I'd probably use some of that! I haven't actually adapted this recipe, so I'm speaking only from experience with similar kinds of dough. There are others here, no doubt, who've actually made substitutions of the kind you're contemplating; I hope they'll chime in. ;o)
AntoniaJames
March 4, 2014
How interesting that your flours weigh 144 grams per cup! The side of most bags of both AP and bread flours say that a cup = 120 or 125 grams, at most. Looking forward to trying this! ;o)
lisaf
March 3, 2014
This is so exciting to be able to make homemade bread that comes out this delicious, with a crispy crust and beautiful crumb so easily! I want to try swapping out some of the AP flour for oat or rye, and my question is when you are swapping flours, should you always have at least half bread flour?
Susan N.
February 2, 2014
I measured my flour by weight and water by volume , but my dough was really shaggy and dry?! Same thing when it came time to bake... I'm getting ready to bake a loaf now. We'll see how it goes....
Sietske V.
January 21, 2014
First try is in the oven! Can't wait to give it a try. Used whole wheat in place of the all-purpose, as we usually buy 100% whole wheat, so just white would probably be a bit too light for us. It smells amazing so far...
Sietske V.
January 21, 2014
A very nice and above all simple bread. The kids both ate a slice with Nutella for dessert and I enjoyed two slices with a nice bowl of peasoup.. and one with Nutella for good measure.
Tomorrow we will see how it holds up for a sandwich. It's a nice sturdy bread, so I think it will work just fine.
Thank you.
Tomorrow we will see how it holds up for a sandwich. It's a nice sturdy bread, so I think it will work just fine.
Thank you.
thebreukelenlife
January 21, 2014
This is a great recipe! I'm a big fan of the no-knead and never thought to try it as a loaf. I used half whole wheat. I can't wait to try it with a bit of oat flour!
Alice G.
January 13, 2014
I haven't bought a loaf of regular sandwich bread since I found this recipe. I feel so cool because I can make incredible homemade bread while I'm at work! I swap out the AP flour for Whole wheat with no problems. I have even used part oat flour and some flax meal instead of part WW flour. This makes AMAZING toast. I haven't had much luck with the second loaf after it's been refrigerated, even after letting it come up to room temp first. I just bake two and freeze the second loaf. Thank you, Carey!
Alice G.
January 22, 2014
Just to update, the last batch with Oat flour instead of AP baked up rather dense and short (but still quite tasty) after a 2 hour rise. I'll have to get my hands on some Vital wheat gluten next time.
Unoma
January 5, 2014
I just had to share: On Friday afternoon I set up my dough using the same whole wheat flour and bread flour combination as I did previously. After Sabbath,I proofed one loaf and decided to try this dough to make dinner rolls. I set up a 9" by 13" pan with a dozen rolls and proofed them for 45 minutes. The rolls baked for 15 minutes in a 350 degree oven. I enjoyed some with a schmear of cream cheese and grape jelly for my brunch. I take the opportunity to thank Carey Nershi who shared this lovely recipe.
Horto
December 23, 2013
is vital wheat gluten easily found?
and were the cranberries fresh or dried?
love this bread
easy
and were the cranberries fresh or dried?
love this bread
easy
MrsPrincess07
December 23, 2013
Vital Wheat Gluten can usually be found in the baking isle. The only brand I've seen is Hodgson Mills. If it's not with the flours you can check in the Organic/Natural Foods department if your store has one.
Unoma
December 23, 2013
Two good brands of vital wheat gluten are Hodgson's Mills and Bob's Red Mill,and found in the bakery aisle and/or the organic/natural food department as it is also used to make a meat substitute known as "wheat meat" or seitan.
Unoma
December 22, 2013
Wonderful, wonderful, wonderful bread! I made the suggested variation with bread flour and whole wheat flour and added 1/4 cup molasses to support the flavor profile. As a matter of habit, I add up to 1/2 cup of vital wheat gluten to my breads to support the structure. The first loaf was gone in an hour,so I'm glad that I have the the dough for another loaf in the fridge for tomorrow.There is absolutely no reason not to bake your own bread if you have access to a simple, good recipe like this.
alison B.
November 11, 2014
I definitely just made the bread with these proportions, and although the crust ended up getting a little burned (due to the high rise of the bread!!), it is so full of flavor and delicious! Thank you for the molasses suggestion!
447 bread flour
211 whole wheat
212 unbleached ap flour
64g gluten
731 water
8 g yeast
14 g salt
Whew! Good!
447 bread flour
211 whole wheat
212 unbleached ap flour
64g gluten
731 water
8 g yeast
14 g salt
Whew! Good!
Stephanie M.
December 11, 2013
I made this bread yesterday and it's SO good! It tastes more like a ciabatta bread to me - chewy on the inside and crusty on the outside. I'm making another loaf today. Split the recipe in half and worked great. Thanks!!
MrsPrincess07
December 11, 2013
If you make a full batch next time, keep the extra loaf in the fridge for up to 1 week. I have done this a few times now and it actually makes the bread's taste and texture better! Happy baking!
Stephanie M.
December 11, 2013
I should have done that! I don't have two bread pans is the main reason I didn't and it was my first time using this recipe so I wanted to be sure I enjoyed it. Thanks for the reply!
David H.
November 27, 2013
Found the dough a bit awkward to handle but nowhere near as messy as other breads I've made. Baked up nicely. Waiting for tomorrow's lunch for the real proof of the pudding (in my children's eating!).
Loretta
November 26, 2013
Baked my first loaf, forgot to score, came out looking good, only baked 25 min.--because it was getting really brown, taste good, but was really moist--is that how it should be or was mine unbaked? thanks
Lucia F.
November 16, 2013
I followed the instructions - "swapped out half the white flour for whole wheat flour." It is a little denser and did not rise as high as the original recipe but it is very tasty.
jdm7
November 16, 2013
That sounds amazing! Did you use all whole wheat or subbed some in for either the AP flour or the bread flour? Thanks.
Lucia F.
November 16, 2013
I had a half batch of whole wheat in the fridge and added cranberries and walnuts to the dough. The bread smells so good!
Horto
November 13, 2013
Hi all, I found the dough very sticky as well. I weighed the dry ingredients and measured water and oil by volume.
MrsPrincess07
October 30, 2013
Simply amazing!
This whips together in just minutes and is very easy to mix when you use a danish dough whisk. I have made this now twice and I have found that the dough gets better (including the flavor and texture) the longer the dough rests in the fridge. The next time I will double the recipe and let the dough rest in the fridge taking out what I need as I need. Great recipe! New Mommy-Friendly (time is in short supply these days). I plan to alternate this with a whole wheat oatmeal for variety.
This stale bread freezes wonderfully for bread crumbs, croutons, and french toast.
This whips together in just minutes and is very easy to mix when you use a danish dough whisk. I have made this now twice and I have found that the dough gets better (including the flavor and texture) the longer the dough rests in the fridge. The next time I will double the recipe and let the dough rest in the fridge taking out what I need as I need. Great recipe! New Mommy-Friendly (time is in short supply these days). I plan to alternate this with a whole wheat oatmeal for variety.
This stale bread freezes wonderfully for bread crumbs, croutons, and french toast.
jzirinsky
October 30, 2013
This came out beautifully. When my 9-year old tried it this morning she blurted "this tastes like white bread!". Yes, it does. its soft and doesn't taste like much, but that's the beauty if you want your kids to eat homemade bread for lunch! I'm going to add in a little whole wheat flour next week.
burns W.
October 28, 2013
I've been experimenting using this recipe and adding some sourdough starter to it. Not a lot - but I'm sensing it helps it rise but more so contributes to a chewy more complex flavour.
thetroikatable
November 7, 2013
How much sourdough starter did you use, and did you take out any of the liquid/flour in the original recipe to compensate? Looking for ways to put my Fidough to work!
burns W.
November 8, 2013
The way I approached this issue was as follows: the starter consists of flour and water at a 166% hydration. It means for every 100g of flour there's 166g water. This recipe I believe is a very wet 82% hydration. I haven't done the math on it yet, but you would need to add a little more flour in relation to how much starter you are using so that the overall hydration remains the same. For that 100g of flour, you would need to add another little less than 100g to achieve that 82%. But then I only added about half a cup of starter in an initial experiment - so that would suggest to add an additional 40 -50g of flour for the half cup of starter.
MrsPrincess07
October 28, 2013
Nevermind. I found my problem. Not to self: Don't attempt a recipe while majorly sleep deprived with a teething baby.
LOL! I only added half of the flour. Yep. Major Bad on my part!!
LOL! I only added half of the flour. Yep. Major Bad on my part!!
MrsPrincess07
October 28, 2013
I need help!
I have made this recipe twice now, once by weight and the other by volume, and both turned into flour "soup". I added half the water the recipe called for both times and the dough is quite runny. I allowed it to sit for 24+ hours. It was nice and bubbly, it did double in size. I just placed half of the dough in my cast iron bread pan and it was like pouring in cake batter.
Is this correct?! I've made several no-knead recipes before and never have a seen a dough like this.
I have made this recipe twice now, once by weight and the other by volume, and both turned into flour "soup". I added half the water the recipe called for both times and the dough is quite runny. I allowed it to sit for 24+ hours. It was nice and bubbly, it did double in size. I just placed half of the dough in my cast iron bread pan and it was like pouring in cake batter.
Is this correct?! I've made several no-knead recipes before and never have a seen a dough like this.
Mark F.
November 27, 2013
Are you sure you're getting your measures right? I measure the flour by weight (866 grams total), the rest by volume. After adding 3 cups of lukewarm water and stirring with a wooden spoon, the mixture comes together very quickly. Definitely not like cake batter, especially after several hours in the fridge.
Lucia F.
October 13, 2013
I used up the dough that I had in the fridge and I made Cinnamon Raisin Bread. It was delicious.
rlr
October 10, 2013
When using the reserved dough from the fridge to bake that second loaf, do I need to let that rise at room temperature In the pan for an hour or so also, or can I just pop it in the oven?
Carey N.
October 10, 2013
It still needs to rise to the point where it has doubled in size before you put the pan in the oven. This will take a little bit longer since the dough is cold (as it essentially needs to warm up to room temperature, then do its usual 1-hour rise).
giuia.grady
October 9, 2013
I've been making Jim Lahey's recipe for weeks now and I have a continuous batch in my fridge. I love the yeasty flavor that Lahey's recipe has but it can be a bit strong at times. I like your idea of reducing the yeast and allowing for a longer initial rise to reduce that strong flavor. I am looking forward to trying it with the different flours. Thank you for the suggestion.
Mark F.
October 21, 2013
Lahey's recipe — at least the one I've been using since I read it in the NY Times years ago — calls for 1/4 teaspoon of yeast. Not very much. Are you referring to a different Lahey recipe by chance?
jdm7
October 4, 2013
Now that the dinner rolls worked out, I'm thinking they'd make perfect bread bowls for soup, too. That's my next experiment. Such a great, versatile, easy recipe so thank you so much again.
Carey N.
October 4, 2013
Ooh yes, love the bread bowl idea. So glad the rolls turned out well too! It really is such a versatile recipe. :)
mhgoblue
October 4, 2013
I have a batch of this rising right now. I replaced half the AP flour with whole wheat, and the dough smells like honey!
rlr
October 3, 2013
This was fantastic! Better than bread from the best bakery in town. I followed the directions on this one the first time, next, I'll experiment with different flours.
jdm7
October 2, 2013
Made them and they were really good. Thank you so much for the recipe. Now it'll be fun to try it with different flours, maybe top with pumpkin seeds and dried cranberries, it's just such a great basic recipe that you can have fun with.
jdm7
October 2, 2013
Have them rising right now and will definitely let you know how they turn out. I'm thinking of brushing the tops with melted butter and then adding black lava salt. Will report back later!
jdm7
October 2, 2013
Made a loaf and it was amazing. Can you take the rest of the dough and portion it out into muffin tins for dinner rolls? Thank you for the recipe!
Carey N.
October 2, 2013
Ooo! I have not tried making this in roll sizes, but I bet it would be awesome. They'd probably only need to bake for around 15-20 minutes, so I'd take a peek around 15 and see if they're starting to brown on top. If you give it a try, please let me know how it turns out! :)
Lucia F.
September 29, 2013
Just took the first loaf out of the oven. It looks amazing! This is going to rank with the Jim Lahey recipe as my go to bread recipes. Still have half the batch in the fridge but may try whole wheat flour next.
crazyblues
September 26, 2013
Thank you, this came out great! I am a convert to Reinhardts books - with an overnight rise, it really gets the great taste of the wheat right out there. Living in the tropics I figured I didn't need 5 hours out of the fridge, so it rose about 3 hrs. In the morning, I proofed it half the time, then baked the whole damn things artisan shaped. A lovely big loaf.. My teenage daughter loves me again!!!
daisy326
September 25, 2013
I'm thinking about halving the recipe. Do I have to equally divide between AP and bread flour? What if I did 1 cup bread flour and 3/4 cup AP?
em-i-lis
September 25, 2013
i halved it and used half bread flour and half white whole wheat. it worked beautifully! not sure about your ratio but it's certainly worth a try!
Rose L.
September 23, 2013
Someone just asked how to divide the dough in half and as i just did it here's the amounts:
Flour: 433 grams
Water: 355 grams
Instant yeast: 4 grams
Salt: 7 grams
And if you use 100 percent ap flour you will need to use less water or add more flour as it is lower protein and will be far too sticky..
Flour: 433 grams
Water: 355 grams
Instant yeast: 4 grams
Salt: 7 grams
And if you use 100 percent ap flour you will need to use less water or add more flour as it is lower protein and will be far too sticky..
Carey N.
September 24, 2013
Thanks, Rose! (That question made me realize that I'd left the weight of the water out of the recipe — whoops!)
em-i-lis
September 23, 2013
This is so easy and good! I subbed white whole wheat for the AP flour and used active dry yeast. Also, I oiled the pan w/ evoo rather than butter. Let rise five hours and then put in fridge over night; punched down and kneaded for a few minutes, baked for 28 minutes I think. I used this as the bread for a large-scale jam tasting I hosted today during a canning class. It was great!! Thanks!
Rose L.
September 23, 2013
thought of another! after the 5 hour rise and before refrigerating overnight up to several weeks, do you deflate the dough?
Carey N.
September 23, 2013
Nope! Just stick it right in the fridge as is. (The dough may inflate/deflate a little bit while it's in the fridge, but that's totally fine.)
mhgoblue
September 25, 2013
You might have to check your dough every other day or so and deflate it in the fridge. Mine overflowed the container!
This is such a tasty recipe. I thought for sure my first loaf would last out the week, but it's been two days and I'm already baking loaf number two because my toddler ate the whole first one. This loaf will be the croutons in the Zuni Cafe roast chicken and bread salad tonight!
This is such a tasty recipe. I thought for sure my first loaf would last out the week, but it's been two days and I'm already baking loaf number two because my toddler ate the whole first one. This loaf will be the croutons in the Zuni Cafe roast chicken and bread salad tonight!
Rose L.
September 22, 2013
I use either gold medal better for bread flour or half King Arthur and Hald unbleached all purpose. Would love to know which flours you use or what total protein percentage. I have not baked bread all summer due to new kitchen construction and this recipe is calling to my withdrawal symptoms!
Carey N.
September 22, 2013
I use King Arthur pretty much exclusive. (It's hard not to when you live in VT!) :)
burns W.
September 22, 2013
I'm looking forward to trying this as I'm always on the search for a dependably consistent bread. One issue I've had with my particular yeast is that it appears to have a fairly short 'life span' and so I'm a little cautious about the 5 hours of initial room temperature proofing. But - I will definitely give it a go. It will be quite the different approach from my present fast track (start to finish in 2.5 hrs.)
I'm also curious how this process would translate to a basic sourdough pan bread - which also likes a long and refrigerated period to get to know the other ingredients.
I'm also curious how this process would translate to a basic sourdough pan bread - which also likes a long and refrigerated period to get to know the other ingredients.
Carey N.
September 22, 2013
This might just be the recipe for you then, since the extended rise time allows for all the natural yeasts present in the flour to come to life and do their thang. :)
I'd also love to know how this would work as a pan bread (as I haven't tried it yet myself). If you do happen to give that a try, definitely let me know!
I'd also love to know how this would work as a pan bread (as I haven't tried it yet myself). If you do happen to give that a try, definitely let me know!
burns W.
September 29, 2013
So I finally tried it - a break from my messing around with sourdough. What's interesting is the 82% hydration which makes for that quite wet dough that allows one to pull and fold the dough. The other curious thing is the very little amount of yeast. Normally I'd expect a call for about 20g for this amount of flour. So I am wondering if in its long fridge incubation period, maybe the yeast quick kicks a natural yeast into action???
It is great having this ready to go pile of dough in your fridge. It can be put to all kinds of spontaneous functions: Want a baguette with dinner? peel off 300g, turn oven to 425 or so, gently work the dough into shape and bob's your uncle. Want a pizza? no prob - carve off 300g or so, roll it out, toppings, in v hot oven 10 minutes. And use whatever kind of flour you want too. Sure the results will be different- that's the way it is. In my case, after I had carved off bits and pieces of it, I was left with less than 600g - so a modest smallish loaf - but one with a wonderfully nutty and full flavour. I'm curious though. What would happen if I added a little sourdough starter and a little more flour to retain the 80% hydration level?
It is great having this ready to go pile of dough in your fridge. It can be put to all kinds of spontaneous functions: Want a baguette with dinner? peel off 300g, turn oven to 425 or so, gently work the dough into shape and bob's your uncle. Want a pizza? no prob - carve off 300g or so, roll it out, toppings, in v hot oven 10 minutes. And use whatever kind of flour you want too. Sure the results will be different- that's the way it is. In my case, after I had carved off bits and pieces of it, I was left with less than 600g - so a modest smallish loaf - but one with a wonderfully nutty and full flavour. I'm curious though. What would happen if I added a little sourdough starter and a little more flour to retain the 80% hydration level?
hb
September 20, 2013
I made this bread last night. It was hard not to slice into it right after baking. Tried some this morning and it was GREAT! A quick Crusty White loaf. This will mostly definitely become our go to bread to have around for sandwiches or for a quick nibble with butter.
vvvanessa
September 20, 2013
Does the temperature of the water matter? I've learned to be so paranoid about having it too hot or too cold. Also, I used a gram scale, and 1 teaspoon of yeast measured 4 grams (the recipe says 2 teaspoons=4 grams). I don't use yeast often, so I don't have a good sense if my measurement or scale is off. Thanks for this recipe; bread is my kitchen nemesis (well, one of them), and this seems manageable, even for me!
Carey N.
September 20, 2013
Cool water is just fine. (Hot water will kill yeast, but we don't need to go above room temp here since the dough is proofing for so long, giving the yeast plenty of time to do their thang.) And omg, thank you for pointing out the measurement issue! That was totally an oversight on my part when I was adjusting the measurements for the double batch — it should be 8 grams.
vvvanessa
September 20, 2013
Thanks for the info! I started this yesterday and just baked off a loaf. I ended up using 6 grams of yeast (it was before I saw your response) figuring I was either adding 2 grams too many or too few, and I made a couple of changes that I hadn't really intended to when I started out (this might be one of the reasons I have repeated problems with bread: not following recipes). I realized too late that I didn't actually have all-purpose flour in the house, so I used a combination of whole wheat and white whole wheat. Also, I had just made a batch of ricotta and had a bunch of whey left over, so I used that in place of the water. My bread, I guess not surprisingly, didn't rise as high as yours did in the picture, but the texture is lovely and the taste is nice and wheaty. And it makes me feel like I can actually bake bread, which for me is a big deal. Thanks again!
Carey N.
September 21, 2013
Hehe, I know those unplanned flour substitutions all too well. (I always just assume I have AP flour because, usually, I always do! Until I don't...) And I LOVE that you swapped out the water for whey! Such a good idea. Glad you enjoyed the taste and texture! If you still have another loaf to bake from this batch, you could probably let it rise for longer in the pan before baking, since the yeast just needs a little more time to work when there's less of it. I'd let it rise until it's close to the top of the pan, then stick it in the oven. :)
vvvanessa
September 21, 2013
I know! Like, when do I not have all-purpose flour in the house? The whey-for-water credit goes to AntoniaJames, a prolific and super clever member of the food52 community. I'll definitely give the dough more rising time next time, and there will be a next time-- I can't tell you what a coup it is for me to make bread successfully!
hawaiianhathi
September 19, 2013
I found the dough to be extremely sticky and impossible to knead. Any tips?
Carey N.
September 19, 2013
It is a rather sticky dough by nature. Add a little bit of flour to the surface, dough, and your hands as needed. (Although I find that I usually don't need to use all that much.) Just out of curiosity, did you weigh the ingredients or measure them out by volume? (If the latter, that might be the culprit, since volume measurements allow a bit more room for deviation.)
laurenlocally
September 17, 2013
I can't wait to try this and love that half of the dough can sit in the fridge until its time to make the next batch.
Carey N.
September 17, 2013
Thanks, Lauren! Having an extra batch of dough just hanging out in the fridge waiting to be made is totally clutch. :)
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