Comments on: almost no-knead bread

By: Laurel

Laurel — Wed, 08 Feb 2012 16:55:02 +0000

I’ve made the NYT No-Knead Bread the way it is in the recipe and always end up burning myself on the hot pot out of the oven and make a mess trying to flip the bread over. Not necessary – instead I tried letting the bread rise in the pot/pyrex bowl or whatever I’m baking it in. I do put a round of parchment paper on the bottom and spray the sides with oil. After the rise, slide it into the hot oven and presto – 1/2 hour later wonderful bread. I’ve found I don’t even have to put a lid on it. Will try this recipe with the Ale in it – sounds delicious.

By: mary

mary — Sat, 25 Jun 2011 01:07:21 +0000

I just did an all whole wheat version, and it was yummy but I did not get the holes I was hoping for. I added one table spoon of vital wheat gluten for each cup of ww flour( to top off the cup of flour) . The dough was not wet enough I think and I will add the 2 tbsp of honey the original recipe said to add when using ww flour and tell you how that went. I also think I need to let it rise longer after I knead it. Hope this helps.

By: Rochelle Bernold

Rochelle Bernold — Fri, 11 Mar 2011 13:57:55 +0000

Hi Pete !
I found your wonderful site yesterday when I was searching for my lost recipe for a flourless chocolate pecan cake. Your photos and delightful comments made my quest much richer than just checking out the recipe on The NY Times website
In return, I just wanted to share a technique that makes baking no-knead bread in an enamel pot even easier.
Simply line your pot with parchment that has been sprayed with a little oil and sprinkled with flour, bran, seeds,etc.After you’ve shaped your loaf
simply place it right in the cold pot to rise. When it’s ready,place just the LID
of the pot in the oven and preheat your oven to 450 . I usually bake 2 loaves at a time, and it takes 36 min. covered and an additional 25 min.or so (covered loosely with a sheet of foil if it’s browning too quickly)until the loaves reach an internal temp of 200.
Happy Baking !

Flour Girl

By: Amy

Amy — Fri, 04 Feb 2011 21:50:06 +0000

This looks gorgeous! I’ve been trying to bake the peasant loaf from Artisanal Bread in 5 Min/Day and my crumb is abysmal and the bread is barely cooked through. Maybe it’s our elevation (5,000 ft) or it’s too dry coming out of the fridge. Whatever the reason, I’m having loaf envy.

By: Becca

Becca — Thu, 13 Jan 2011 05:17:33 +0000

Thank you for this recipe! Having tried the NYT’s version (twice) I prefer this recipe. I’ve made it several times now, the last few times substituting some of the all-purpose flour with whole wheat. While I had success with a 1:1 ratio tonight’s 1:2 (all-purpose:whole wheat) was too dense, even with the addition of another 1 1/2 tbsp of water and an extra 2 hours sitting at room temp, and it didn’t have much oven spring. I would love a version of this with more whole wheat. Any suggestions?
Thanks!

By: Carlos

Carlos — Thu, 30 Sep 2010 13:58:30 +0000

Terrific! Easy and quick to make/bake and the result is a delicious bread. Wonderful recipe!
What do I need to do to get a softer inner core?
Mine was soft but compact and I’d like to get those big air bubbles like in swiss cheese, which is what appears in the above pics.
Take care
Carlos

By: Noula

Noula — Sat, 28 Aug 2010 12:09:50 +0000

Hi Pete, I made it this morning, turned out great and it’s so easy to make unlike the New York Time’s one, the only problem was it didn’t have so many air holes like yours (any ideas why?), still tasted lovely. My husband loved it! The beer I used was quite warm (straight from the fridge, couldn’t wait to come to room temperature, put it in the microwave, didn’t wait to cool down.Is this the reason? And I also left it longer than 18 hours.

By: 0822 No-Knead Bread | Outpost 505

0822 No-Knead Bread | Outpost 505 — Wed, 25 Aug 2010 12:23:36 +0000

[...] there’s the stickiness, though there are work-arounds for that. What I will try next is the Almost No-Knead variation. But for now I’ll be spreading butter on my flat little [...]

By: Sylvie

Sylvie — Mon, 21 Jun 2010 22:51:25 +0000

hi pete.
i wish i could remember how i stumbled across your blog-i think i was googling “bread recipes.” anyway, I’ve got my bread in the oven and am really excited to pair it with dinner tonight. i didn’t have a lager in the fridge but i did have a lone key west sunset ale shoved way in the back that i decided to use. ale is certainly no lager so i’ll be curious to see how this bread tastes considering the substitution.
hope you’re having a great day!

By: stupid person

stupid person — Sat, 15 May 2010 14:23:34 +0000

This looks like John’s bald head. Maybe his rotting skull in future.