The result? Incredible, crusty artisan-style bread, worthy of its Recipe of the Year title. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in a large mixing bowl, or a large 6-quart , food-safe plastic bucket. Comfortably warm is fine; "OUCH, that's hot! Yeast is a living thing; treat it nicely.
Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. Next, you're going to let the dough rise.
If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.
Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge.
The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk.
To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten, about 15 seconds. Bulk rise: Cover the bowl with a damp towel and let rise overnight at room temperature.
The dough is ready when it no longer looks dense and has doubled in size. Shape: In the morning, coax the dough onto a lightly floured work surface. To shape it into a round, start at the top and fold the dough over toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch cm bowl with a towel and dust with flour.
With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up. Second Rise: Cover the bowl and let rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. Cut a sheet of parchment paper to the size of your baking pot, leaving enough excess around the sides to remove the bread.
Score: Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with a crosscut pattern.
Use the parchment to transfer the dough to the baking pot. Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes. Then, carefully remove the loaf from the pot and bake directly on the oven rack for the last 10 minutes to crisp the crust.
When finished, transfer to a wire rack. Cool for 1 hour before slicing. Sourdough is best consumed on the same day it is baked. To maximize freshness, cool completely and store at room temperature in a plastic bag for up to 1 day. I absolutely love every 1 of your recipes!! They have saved my sanity!!! If using a 3-quart Dutch oven, should the recipe be reduced? Also, can regular flour be used instead of bread flour?
You can use almost anything. That will absolutely work. Also this doesnt require bread flour as stated. Even a thick foil top works of you dont have a lid. Question: I milled hard winter wheat berries to produce my own whole wheat flour. This recipe came out FLAT! Help from anyone that knows how to make this with whole wheat four? Thank you so much for all these amazing recipes. I was 10 years old when I came to Canada from Poland and really missed out on Learning how to cook with the woman in my family.
You have been an inspiration and all your recipes have been a hit in my household. Thank you so much. I made your wonderful bread tonight! I added a little honey. It was soooooo. Hubby and I ate half a loaf, just sampling it! I tried AP flour and instant yeast.
Thanks for the awesome recipe! So that was my question I was searching for… do I use that instead or rather can I? I have one in the oven now. Thank you for sharing your great recipe with us. Happy New Year! Hi Jenny I have made your bread lots for friends and family too. With the leftover bread I slice it and freeze it ,it makes amazing toast especially the white bread it tastes like English muffins.
I agree! Thanks Jenny and Happy New Year! I have now made this bread dozens of times, and feel I have landed on the perfect combination- 2c bread flour a must! The Malt Powder adds a wonderful fluff and texture. Soooo good. I will never buy store bought bread again! Thank you Jenny!!!!!! I made this bread this afternoon and it turned out perfectly!!! Thanks Jenny!!! This recipe is the best ever! During the spring when I lost my job and was quarantined, I found this amazing and easy recipe and it has been made over and over again since April!
Oh my gosh, this bread is so good! As I am typing this, I have a whole wheat loaf in oven. I added honey and a little bit of sugar too. It smells so good right now. I am a little worried, as this loaf turned out to be bigger than the normal recipe. Should be good none-the-less. Thanks so much for this recipe! My family loves it! Happy new year! Perfect for those days when you forget to start bread the night before. I had to rush the rise to 2 hours and just put the bowl closer to the heat register.
It was perfect! This bread recipe has been such a blessing along with all your others. I hope you can feel the love from your readers.
What better gift can you give someone than to show them how to feed themselves especially with a way to have bread. The blessing of bread transcends our plight on so many levels. I also appreciate not fighting with ads. I pray you are twice blessed for that. You are so kind to take time to send this message. Thank you for reminding me that my efforts are making a difference.
Thanks for the Recipe. Question your loaf looks like it was scored before going in the oven. Do you score the loaf prior to going into the oven. Your video does not showing you scoring the bread. Please advise. Merry Christmas and Happy New Year to you and your family!!! I have made this bread many times. It is foolproof and delicious!!!
Thank you for giving very clear instructions. Just started bread making in March because of the pandemic. I knew nothing about it and had several flops til I found your recipe.
Now yours is the golden standard. If I do find other recipes I just take the ingredients and plug them into your recipe. Thank you, thank you, thank you. Jenny, I made this bread and my family love love love it. It is so easy too. This time I added Italian seasoning to the dough and sprinkled some on the top when I put it in the oven. The smell filled my house and the flavor was beyond words. My family told me that I could actually sell this bread. Thanks Jenny for being so funny and cute on your videos.
You have made a little nicer. What a great recipe. So flexible. I have made it with regular white flour and with spelt flour. Both were great! I also made it with 2 cups of Cup4Cup Gluten Free Flour blended with 1 cup of oat flour and a little more yeast. Dzien dobry! I have made this loaf at least twice a month since March. It is perfect everytime! When I took the lid off the pot the first time, I was like wow! I made this! The fam was impressed to.
You are so right…trust the recipe. The first time I was tempted to add more water. This recipe is so much easier than others. Polish heritage. Gonna try your kruschiki. This bread and your other recipes have gotten me through I was never very successful baking bread until I watched your videos. Now I get it right every time. I really appreciate your fun positive attitude and the recipes are excellent. If i do the overnight method where to leave it stand overnight as it is coller in house during the night than the daytime temp.
In the summer I was leaving it in the microwave to rst overnight as to not have fluctuating temp. What is your sugestion as several of my loaves have been gummy inside. I cool completely. Fluctuating temperature will not impact this dough.
Overnight, it can rest at any room temperature. Baked, and gave as gift to several neighbors and they loved it, too. So simple and delicious. Jenny you are amazing! Followed exact directions and it was Fantastic!!! From a fellow Canadian. I used a cast iron Dutch oven. The bread came out with a crunchy crust after 30 minutes!
You are such a talented lady and such a joy to watch! Thank you so much for doing this! Do you think it could be the flour I used?
Any help is appreciated. Sue — something must have gone wrong because this bread is delicious. I use King Arthur all-purpose flour and it turns out great every time. Roast a head of garlic in the oven and let it cool. Chop up some fresh Rosemary and thyme,about 1tsp R and 1Tbls T.
Pop all the garlic cloves out of their husks,leave them whole and toss it all in when you are folding the dough after 3 hours. Also,I make Ricotta cheese quite a bit and you can use the left over whey in place of the water to give it a very nice flavor.
I used a roasting pan, made two and they turned out beautifully!!! I just started baking rolls and breads from scratch this year. Thanks for this recipe! Thanks for the wonderful recipe! I made a gluten free version! My husband has been gluten free for 30 years. He said it is the best bread he has had. The crust, the inside , just everything about it.
Is it possible to add cinnamon, sugar, and raisins to This recipe? What would the measurements be be? I make cinnamon raisin nut bread all the time. Love this basic recipe, I also make roasted garlic, everything bagel and minced garlic bread.
All to your own taste. That is a huge amount of sugar. Do you worry about the calorie content with that? Bread alone without sugar is extremely calorie dense. I just made your bread. It is delicious. I posted a picture and five people asked for the recipe. Hello in have a quick question in regards to sourdough starter that I have , versus using the dry packets of levin what are your thoughts? Your no knead bread looks so yummy— so Jenny!
I do hope you or someone else will answer my question. What do you say about making this with GF flour— specifically almond flour, and maybe a mix of almond and plain GF flours? Slit the top and bake in a cast iron pot. The herbs make it soooo tasty. Occasionally, we throw polenta or cornmeal on the parchment paper at bottom of pot for an extra textured base crust. Have added sliced dried tomatoes yum! Regularly top it with more rosemary or caraway just before baking for a more flavorful and gorgeous top.
Have tried letting the dough rise overnight on counter, overnight in fridge, using a little more yeast, a little less yeast. Occasionally, a loaf came out with a slightly gummy center apparently from having set our oven temp higher than the , but even that toasted up yummy.
In any event, thank you, Jenny Jones! Anna B. I love your additions to the bread. Hi Jenny. I have two Dutch oven pans that are inherited from my mother in law. One is round and has no lid. The other is oval and does have a lid. I will be using the oval pan for my bread.
I hope it turns out good. I use a good digital instant read thermometer to ensure temperature is within range shown in recipe. I love the no-knead bread. I have a lot of success but I have been experimenting with not so good luck. I put in a little more than one full tsp. My bread does not rise as it should.
So my question is should I go back to the correct measurements like you post and why is too much yeast a problem?
Also, is it okay that I add sugar? I like a sweeter bread. Will it still work? I added dried onion and a little garlic powder at the fold over stage and worked it in the dough while folding. I also added 1 tsp apple cider vinegar in with my water to give bread a more sourdough quality. Turns out perfect! Best bread ever. So easy. Followed directions accordingly and just sprinkled everything bagel seasoning on top before baking. Great bread for dipping in seasoned olive oil. Thanks, Jenny!
I have made regular yeast rolls with self-rising flour, but be sure to omit the salt alredy in the SR flour or you will have a bread that is not fit to eat. In response to the question of not having a Dutch oven, I have used a Corning ware dish with glass top. The loaf pan goes inside both a Dutch oven and a Corning dish.
Both produce tasty loaves. Corning dish actually works better as the loaf rises higher inside it. You can use anything you want, hell you can put it on a piece of aluminum foil on your oven rails if you want.
I made the bread today. I love to cook and now to be able to bake…. That usually happens naturally as long as the oven is hot enough. Marie, I like to think those flaps are for the baker to enjoy while the rest of the loaf is cooling.
Jenny, I have made this bread so many times! Is powdered garlic or dried garlic a possibility? Thanks so much. We had it for dinner with tomatoes, basil and mozzarella. It put me right back on vacation in Italy.
It was my first try and will now be a staple in my kitchen. I made the 3 hour bread yesterday and it was moist and delicious but the crust was not so much crunchy but very tough.
What can I do to make a crust that is not so tough? Love your videos and recipes! Which I could share a picture of my bread, it was amazing with bread flour. I tried your no knead bread yesterday and although I thought that I messed up while mixing the dough, it came out perfect…we had it with dinner last night and I have another bowl of dough rising right now…..
I used this great recipe for regular bread, cranberry walnut bread, and raisin walnut and each turned out beautifully.
First using fresh chopped garlic. Delicious flavor but did not rise. So I used gourmet garlic powder and nope as well. Well that did not work either. It did rise more than other tries but I want a tall round beautiful loaf like the original recipe.
Any hints? I made this bread last night and shook in both garlic powder and Italian seasoning and it came out fine. I did put it in with all the other ingredients prior to mixing but not sure if it matters. This is the first time I tried the powder but have not tried fresh garlic. Thank you for your bright? I loved this so much I gave up buying bread at the store. The flavor of the spices really enhance the bread.
Tried this and even a rookie like me did it, cane out great. Are you still posting thinks on Youtube? Looks like most are old posts Go Bless, Bill. Hi Jenny, I cut the recipe in half and gave it a try yesterday after having a bread machine in my shopping cart but not wanting to spend the money. Used a corningware instead of a dutch oven, and it worked fantastic. Thank you for this wonderful recipe! You saved my wallet some money and my countertop from having a bread machine on it.
Any ideas? I just mixed this up. Mine is dry also. We will find out if it worked for this recipe in about 2 minutes — I used seasoned salt for mine BTW it appeared to work very very well because I got an extremely high rise out of mine I also used equal amounts bread and all-purpose flours. I also did not work mine very well barely at all truly.
I have a very sharp pointy for that. Just checked and it is getting too brown for me , probably because I buttered it before I put it back in to finish for the last 15 minutes but I want the middle done I put the lid back on it for the last 7min. Okay so after 7 minutes my middle still has not done so I put it back in for 15 minutes I probably should have only wet one of my hands rub my hands together and then worked on my dough.
It tastes great. The outside is perfectly crusty with the inside nice and chewy. My house sits between degrees. Will the yeast rise OK out on the counter?
Should I give it more time? I have made this recipe as written no less than 15 time as well as passing it on to many with the same great results. Thank you for making me look like the Queen of Bread Making with my buds.
You rock!!! Though I had some challenges. Used Instant yeast on the second go and it turned out good. However, I got a denser bread than expected. I used bread flour first and made another loaf with mostly all purpose flour. The second one turned out better…bigger air holes. So I think I was using too much flour. If you have a high altitude recipe I would appreciate it.
Two questions: 1 -My Dutch oven has a degree max temp per the manufacturer. Knowing this I extended baking time by 20 mins total 50 mins while parchment paper was in the Dutch oven, and by 10 mins total time 25 mins for the uncovered, no parchment session. Bread looked good, but center was still somewhat raw.
Any suggestion as to how much longer I need to adjust the baking times? Any advantage? The properly baked portions of the loaf were excellent and if I can resolve the baking times this bread is fantastic. Thanks for your help!! Oh, Susan! My advice is for you to MOVE!? Total fail for me…was so hoping it would work. I am sure I mess up somewhere. I used active yeast and the dough never rose or started to bubble. Any idea where I went wrong? I had to run out and gave my husband instructions to remove the lid after 30 minutes but forgot to tell him about the parchment.
Bottom of bread was still soggy so i threw it back in oven for 10 minutes and it came out perfect! I have a funny story to illustrate oven temp not being what it is set to. I was teaching a baking class to teenagers at church. I usually used the fellowship hall kitchen, but for the cakes I needed a bigger oven so we were in the gym kitchen. After they mixed the cake batter and put it in their pans I put them in the oven and set the timer. God prompted me to check the cakes about 15 or 20 minutes early.
The edges rose properly, but the centers rose about 3 times as high as they should have. I thought they were overdone, but they turned out to be perfectly done and still moist. After being removed, they did settle down some and we trimmed the cakes level. I had even placed a thermometer in the oven and as part of the instruction told them about using an oven thermometer, but I forgot to actually look at it. Later i put it back in and tested the oven. The knob was set on F, but the actual temperature was F.
If the cakes had been in there the full time they would have burnt. Jenny, Can I use a long aluminum bread pan, uncovered, along with a pan of water to help with the steaming? By the way, you are the best. I have made several no knead breads and this is by far the best! I managed to snag two last slices from dinner to enjoy avocado toast for my breakfast. I substituted 2 tsp wheat gluten and added a tsp of brown sugar.
Thank you Jenny!! The first time I made the bread I used warm water about degrees. The bread diid rise but not high enough. I make this bread frequently, give it to my neighbors, they love it. I do the overnight, I make it before bed, wake up and start my oven, never a failure!
Thank you Jenny, I have been making bread for 50 years, this is the easiest and soooo good! Only the final 15 minute bake is accomplished in an uncovered pot. Hope this helps. Jenny, I made this 3 hour version tonight. For some reason the crust was thinner and crispier than the shorter version. My husband loved it! My dutch oven recommends not to expose it to heat higher than degrees. Will this recipe still work at ? Thank you for the recipe, I have made this bread multiple times the only thing is that needs a little bit more salt if you are using bread flour.
Cripsy on the outside, tender and fluffly on the inside; so delicious! I will definately try it with the everything bagel seasonings on the top next time to add some flavor. Recipes with dough and me have never been successful — however this one works and if I can do this anyone can!!
Thank you so much for sharing. If you have other ways to flavor the bread, please share. Gotta run and eat some more delicious homemade artisian bread! I have been making it with fresh chopped rosemary, fresh chopped garlic and chopped kalamata olives mixed into the dough and it is absolutely fabulous!!! I made it for my neighbors and they were delighted and loved it too! I add a lot of items depending on what I have on hand, and have a hankering for. Yesterday I added cinnamon, a shake of Xylitol, walnuts, cranberries and shredded mozzarella.
OMG, heavenly! Thank you, Jenny- I love you! I love your recipes are very good, so I figured you would have a great sourdough starter recipe. Thank you so much if you get a chance to reply…. I hope that helps you. Thank you for this fabulous recipe. It reminded me of the fresh bread my mother-in-law made for the family every Saturday. And by the way you are too adorable and your smile is so sweet and genuine.
Possibly because it sits covered for three hours, might have something to do with it. I followed the recipe exactly — even weighed the flour — and the bread turned out very gummy and doughy.
Any advice? Sorry to hear that, Jannie. A few questions for you — Was the dough runny after you let it rest? Do you live in a warm climate? Once baked, was the bread golden brown and crusty on the exterior?
Love this bread recipe! I made it a ton during Covid and it always turned out. Never lasted long with 2 teenage boys around. Question; what sort of training does one have to undergo to be able to grab a very hot Dutch oven with bare hands such as was shown in the last video? First time baking bread in a long time but something I want to start doing more!
Love this recipe, so easy to do. Would you suggest cooking the garlic first and a hard or soft cheese? Great question, Adam! We have this cheese bread recipe on Pinch of Yum already that might be helpful! You could simply add garlic to it! This bread is absolutely incredible- even my mom, who is a notoriously picky eater, loves it! One question though- how do you recommend storing it? Either works! Reheating in the oven or toaster is always a great idea too! Hi Emmy!
If you give it a try, let us know how it goes! This has fast become a staple recipe for us, with our toddler loving the daily bread making and no knead folding! We have also tried it with different flours like fine semolina using the exact same recipe and it turned out perfectly — just a different texture.
We cover a heavy pot with aluminum foil for baking as yet to buy a dutch oven — works great every time! This recipe looks amazing! I only have a 4 qt dutch oven, can I still make this? Or should I half the ingredients? If I wanted to add walnuts and dried cranberries, would I do it at the beginning before covering it to rise? And what would the quantities be? Will it be ok uncovered? Hi Meckinzie! We recommend hours. I have made this bread quite often in the past few years. Preferably for Sunday brunch with the family.
And in short it is, always complimented. I double the recipe and somtimes I put pumpkin seeds in. Lovely and thank you. Tried several times but kept getting interrupted before I could read through the recipe.
Get it Now Pinch of Yum Cookbook. The eBook includes our most popular 25 recipes in a beautiful, easy to download format.
0コメント