Speedy No-Knead Bread

Here is the updated recipe according to the video:

3 cups of bread flour (or 3 cups of all-purpose flour + 3 tsp of gluten)
1 1/2 teaspoon salt
1/4 tsp yeast
1/4 tsp red wine vinegar
1 1/2 cups extremely warm water

I used the video version. I've been baking bread for 30 years and I have NEVER gotten a crust like this. My 21-year-old picked up the loaf, and said, "How much of this can I eat?" He proceeded to have a dinner of potato soup and ate about 2/3 of the loaf. Does a mother's heart good.

With a large Dutch oven, I make 1 double loaf a week as follows: 21 oz all purpose flour, 10 oz rye or whole wheat flour, 1 TB salt, 1/2 oz yeast, 10 tsp wheat gluten, 3 cups water. Combine all in large bowl, cover, set in oven w/light on for 4 hrs. Sprinkle w/flour, fold over 2x, cover w/cloth 15 minutes. Flour cloth heavily, make dough into ball, flour dough, cover with another cloth. Let rise 30 min, then preheat oven with pot inside 30 more minutes. Bake 30 minutes covered, 15 uncovered.

To my taste, this bread came out dense and a bit gummy. I've made the original version and thought it came out much better. In the future I'll invest the extra time to make it rather than this speeded-up version.

Also interesting to note that this recipe doesn't reflect the changes they discuss in the video: adding red-wine vinegar and using hot water.

It's actually 1/4 oz yeast or 2 1/4 tsp

I just made this version (that is, the version presented by the chef in the video who originated the no knead bread) using 1/4 TEASPOON yeast, hot water and 1/4 tsp vinegar. Also, I used all-purpose flour (suggested in the original slow-rise version). It came out just like the slow-rise version - the quality was perfect! The exact same perfect crumb and crispy crust! Be sure to use the recipe in the video, not the one written above.

I've been making this bread for years and love it. It's a favorite of my guests. Haven't had a problem with it. Turns out just as I expect. I always add flavors to the dry ingredients before introducing the water. In various combinations I have used cubed cheddar cheese, caramelized onions, rosemary, black pepper, sundried tomatoes, jalapeno peppers, roasted garlic or black olives. With any ingredient like the sundried tomatoes or olives, I always take time to dry them on paper towels.

Hi Georgina. I am an American expat living in Britain on a narrowboat. When I lived in Pullman, WA which is not very humid, my dough came out fine. when I moved here it was always soupy. the problem is the humidity in the air here in Britain which being a maritime climate is always humid. Cut back on the amount of water you use. Try 1 1/4 and see if that doesn't help. If your dough is still too soupy then cut it back by another 1/8th until it works for you.

Cheers,

Jaqueline

It's actually not 1/4 oz yeast. Watch the last recipe in the video. It's 1/4 tsp yeast.

From Lahey’s book weights are: 400 grams bread flour 8 grams table salt 300 grams water Instant yeast package is 7 grams or 1/4 oz

I made 2 loaves, rosemary olive oil and orange cranberry. I followed the written recipe. I forgot to add the additional ingredients during first mixing so I added them at second rising. The bread came out perfect. I've made Bread following Jim Lahey's 18 hour method. I find this speedy way, much easier.This bread is as good or even better.

I made this with the Jim Lahey suggestions (1/4 tsp. yeast, 1/4 tsp. red wine vinegar, HOT water, plus my own variation of a generous 1 1/2 teaspoons of the designated salt. It's come out beautifully each time. I'm going to switch to a 5-quart cast iron/enamel Dutch oven instead of a 6-quart one because it does bake up the way it lands in the pot, a little free-form, so I'm aiming for rounder. But no matter--delicious crust, texture, taste. It's my go-to bread.

Love this and the traditional longer rise version. I love whole wheat so started adding 1, 1.5 cups, etc with the white flour and finally made it with all whole wheat. It is amazing. The texture is dense and bread chewy but just as I like it.

I noticed the same. I think the longer fermentation time probably helps a lot. I also noticed that in the video Leahy adds a few drops of red wine vinegar while the written recipe does not reflect this. Might this be the key to faster bread with the right taste and texture?

Since I made the dough from the recipe I missed out on the vinegar.

I had never baked bread before and I jJust made my third loaf, using this recipe. However, I did what the video suggests: adding a dash of red wine vinegar and using hot water. Amazing crust! Delicious bread! One suggestion: if you substitute whole-wheat flour (I used 2 c. bread flour, 1 c whole wheat), it does takes longer to rise.