No Knead Bread (step by step)

  • Am Vor 7 Monate

    Senpai KaiSenpai Kai


    How to make easy no knead bread / sourdough! (:

    This is the dutch oven i use: amzn.to/3qI2RyG
    Any dutch oven with a lid works beautifully!

    Ingredients:
    430g bread flour (3.5cups)
    390g water (1.5c + 2tbs)
    12g salt (2tsp)
    1/4tsp yeast

    Use high gluten (bread flour) for best results and that chewy crumb!

    Method:
    - Mix everything together until there is no more visible flour
    - Cover with a damp towel or plastic wrap.
    - Ferment at room temperature for 12-18+hours (this loaf was 16hr)
    - After the time, wet your hands and stretch and fold in all the sides.

    - Move to parchment paper, seam side down. (this makes putting the bread in easier)
    - Proof for 2 hours (i use the same bowl to cover it)
    - Preheat your oven with your cast iron or dutch oven for 1 hour (450F)
    - Dust the of your loaf with a little flour and cut straight down the middle. - You can use a scissor for this part too. This lets the steam escape in a controlled manner.

    - Transfer your bread into your pan carefully.
    - Bake Covered for 30 minutes.
    - Take the lid off and bake uncovered for 25-30minutes more.
    - Let it cool on a wire rack. Boom Bbby!!!! Nice job!!

    The key to the crust is to bake it longer than you think. Your oven is going to be dark so the bread will look darker than it actually is. I usually go the full 30minutes.

    For a funky sour flavor, let your dough cold ferment in the fridge for 3+ days. (after the initial 12-18hrs).
    The wait is worth it!!
    ------------------------------------
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Senpai Kai
Senpai Kai

This is the type of dutch oven you want, 5qt volume and comes with a lid lol. https://amzn.to/3qPkBZa I think Le Creuset is really expensive and not necessary. There are really sturdy ones for $50 and less.

Vor 7 Monate
M.s.a.s
M.s.a.s

@qui qui yeah absolutely Dutch oven is basically cast iron

Vor 9 Tage
qui qui
qui qui

Is cast iron ok instead of a dutch oven?

Vor 3 Monate
im not that guy 😔
im not that guy 😔

@Dr. Zoidberg PhD. Look at Adam raguseas recipe i think he has a no knead pizza dough recipe

Vor 3 Monate
Dr. Zoidberg PhD.
Dr. Zoidberg PhD.

Would this make a good pizza doigh?

Vor 4 Monate
Jeff Jochens
Jeff Jochens

Bought this pot you listed....bread came out amazing....though, afterward noticed the lid is only rated to 350 in the book

Vor 6 Monate
Joanne D' Mello
Joanne D' Mello

Woah ho...damn that's some nice bread!! Enjoyed watching this vid...nice to know can make lovely bread w/o kneading!

Vor 15 Stunden
Dolan
Dolan

This recipe sucks ass. Bread came out hard and unedible.

Vor 18 Stunden
christian spencer
christian spencer

There’s no knead to make this video

Vor 19 Stunden
Andrew Maguire
Andrew Maguire

Kerrygold!

Vor Tag
Module Legends
Module Legends

Wow..... 69k views :>

Vor Tag
Shi Ina
Shi Ina

Bread 👍

Vor 3 Tage
Gavin Masterson
Gavin Masterson

Does this have a sourdough starter or dry yeast?

Vor 5 Tage
Henri
Henri

Is this possible without a Dutch oven?

Vor 7 Tage
Arthur Huynh
Arthur Huynh

Be very careful using volumetric measurements here...this is a weight play all day folks.

Vor 12 Tage
Violeta
Violeta

I can’t find the recipe or the measurements of the ingredients. Can someone help me ? Thank you!

Vor 18 Tage
Madi Nottingham
Madi Nottingham

Thank God, I was tired of needing bread before I got it. Sometimes you just want bread.

Vor 23 Tage
Kerie Emery
Kerie Emery

Can I add sourdough starter to this? Such as add about 1/4 cup starter to the water? If I did that would it be better to do the 3 day refrigerator fermentation? I have made 4 loaves of sourdough and NONE of them were right. I'm getting discouraged 😞.

Vor 24 Tage
Nearn
Nearn

Wowowowowowow

Vor 29 Tage
MTheQuietBass
MTheQuietBass

Could you add sourdough starter to this recipe, and if so, when would you add it?

Vor Monat
Yash Chavan
Yash Chavan

when you mix it

Vor 4 Tage
Mustapha Blaqok
Mustapha Blaqok

i have subscribed, this channel is the best cooking

Vor Monat
Evelyn Rebecca
Evelyn Rebecca

do you have to use that certain type of pan ? i don't have one but i rlly wanna make this

Vor Monat
rocket rider243
rocket rider243

When u first said it my dumbass thought u said “no need bread recipe” lol

Vor Monat
cybertronyan
cybertronyan

I screwed up my first one 😭 will try again soon

Vor Monat
MeinFL
MeinFL

I followed the exact measurements provided and after 14 hrs the dough is very runny, any idea why?

Vor 2 Monate
jres80
jres80

Probably your yeast ate up all the flour, destroying the gluten structure. The dough is "over-fermented". It likely smells very sour from all the byproducts of yeast metabolism. If the ambient temperature is hotter than normal room temp (approx 70 F), the yeast will be more active. Periodically check on your dough. It may be ready earlier if the ambient temperature is hotter. Source: Dude, just trust me. I spent Covid year learning how to make a good sourdough loaf from active starter and had numerous runny, over-fermented batches.

Vor 10 Tage
ashtagram 520
ashtagram 520

Can I have that recipe please?

Vor 2 Monate
Pavme
Pavme

what if we dont have a dutch oven?

Vor 2 Monate
Vandelay Industries
Vandelay Industries

I don't knead any bread, thanks. I'm gluten intolerant.

Vor 2 Monate
THA KING
THA KING

That bread looks freggn legit!~ "kneed" to try that one...

Vor 2 Monate
C
C

What kind of flour and yeast

Vor 2 Monate
no
no

I threw it into the oven and it was a huge mess

Vor 2 Monate
EBOYSUS
EBOYSUS

Erer

Vor 3 Monate
Self37
Self37

I mixed the bread yesterday afternoon and I just finished baking it. It was fantastic!

Vor 3 Monate
Warioluigi22
Warioluigi22

why do i have liquid coming out of the dough after fermenting?

Vor 4 Monate
emmi
emmi

It's probably the yeast, when it ferments it can produce liquid. Totally normal!

Vor 3 Monate
Kinga Budzyn
Kinga Budzyn

Starting this now, let's see how it goes.

Vor 4 Monate
Aaron Lantsman
Aaron Lantsman

@Kinga Budzyn so mine was very wet too, is 390 grams of water a bit much?

Vor 2 Monate
Kinga Budzyn
Kinga Budzyn

Okay! So the batter was wet as hell - gonna add less water next time and just watch the texture instead of being exact with measurements... But it still did rise into a pretty loaf! It was delicious. I loved seeing the big bubbles.

Vor 4 Monate
Bingus Cat
Bingus Cat

But how was the bread though ?

Vor 4 Monate
Kinga Budzyn
Kinga Budzyn

...this dough turned out way more wet than yours 🤨

Vor 4 Monate
Wendozer Woo
Wendozer Woo

Is nobody gonna mention he is the male version of Lisa Nguyen?! Fast and to the point and lovely recipes to 🤩

Vor 4 Monate
Porsche 911 GT3
Porsche 911 GT3

@mf2yu 😂

Vor 3 Tage
mf2yu
mf2yu

She's just an overrated shortclip youtuber that women love so much just bcs she's relatable to them as a woman who can't cook. Women often like to relate with other women. They be like 'that is soo me'

Vor 3 Tage
vio
vio

Nope. This guy can cook. Lisa can only do ramen.

Vor Monat
Maddie McNugget
Maddie McNugget

I know you meant this as a compliment to both of them but it’s also quite reductive of their individual traits and you assume this probably because they’re both Asian. I know you say it’s because they’re both fast talking and have great recipes (to throw you a bone, they both experiment with food and have an experimental style). Though you and I know that Lisa is kinda starting out and trying recipes. She’s like you and me who want to try out funky online recipes. Kai is a professional chef who can afford higher quality ingredients. He will try out things but he won’t be like “next time I’ll do this” as often. He’s less prone to trial and error in food. If you want to be reductive but accurate I’d say Kai is a combination of Lisa and Nick Digiovanni. Lisa’s style of video and Nick’s style of food. But yeah. Lisa and Kai have a respect for each other but they both come from different backgrounds and have made many different decisions and experiences in life. They just happen to converge here at the same time

Vor Monat
Porsche 911 GT3
Porsche 911 GT3

@Bruvbot lmaooo!

Vor Monat
Sujith Jayasekera
Sujith Jayasekera

Looks awesome, will give it a try this weekend... Tks!

Vor 4 Monate
Iromix
Iromix

Uh, I left it outside the fridge hanging out and it never came back.

Vor 4 Monate
interlude
interlude

Just prepared my dough and set it aside to rise :) hoping to have yummy bread tomorrow. ty for sharing this super-easy recipe!

Vor 4 Monate
It's Snu
It's Snu

@interlude That sounds great❤️

Vor 4 Monate
interlude
interlude

@It's Snu so I'm dumb and commented on the wrong video - I actually made the focaccia recipe he posted, not this one. That one turned out great, everyone at home gobbled it up in one sitting 😊

Vor 4 Monate
It's Snu
It's Snu

How was you bread then ?

Vor 4 Monate
Abe
Abe

Whats an alternative to a Dutch oven?

Vor 4 Monate
im not that guy 😔
im not that guy 😔

Maybe a cast iron but smaller ratios and ur gunna need to sacrifice a bowl also he posted a very cheap cast iron pot

Vor 3 Monate
jozzelocries
jozzelocries

Am i the only one whot honks thia is hard?

Vor 5 Monate
Aolele Satele
Aolele Satele

I like this recipe because my hands can't knead anymore

Vor 5 Monate
interlude
interlude

I guess this recipe was exactly what you kneaded.

Vor 4 Monate
Puthea Song
Puthea Song

My mixture kinda watery

Vor 5 Monate
Susie K
Susie K

Where is the recipe though?

Vor 5 Monate
Julia Sotomayor
Julia Sotomayor

For everyone who’s dough came out entirely too dry and not hydrated enough like in the video, you may be using too big of a bowl when measuring the ingredients on your scale. My first two attempts at this bread were successful- perfect actually. My next two attempts I ran into the issue of it being too dry just like everyone else in the comments. I found that my bowl was too big for my scale, or at least the weight wasn’t evenly distributed on my scale and I measured way too much flour despite the scale still reading 390g. My 5th attempt, I used a smaller bowl to measure the flour and transferred all the measured ingredients into a bowl big enough to allow it to proof.

Vor 5 Monate
Blank_
Blank_

Any alternative to Dutch oven? I don't have baking pan with lid.

Vor 5 Monate
Ronm ka
Ronm ka

maybe try a pot with a lid?

Vor 5 Monate
Rabab Habib
Rabab Habib

You could buy a deep round Pyrex that comes with a lid. Put the bread on the lid and then cover it with the deep bowl. Tried it with sourdough before

Vor 5 Monate
Masi
Masi

any idea why my parchment paper sticks to the bread like crazy? also I've tried this twice and it hasn't puffed as nicely as yours, but I definitely made some mistakes along the way. first time my bowl was too small and the dough couldnt be handled at all. second time with my New Bigger Bowl (tm) the dough leaked through some unfortunate air gaps left by the uneven rim of the bowl. I hope I'll get it on my third try but I've still no solution for the parchment problem other than trying different brand

Vor 5 Monate
Julia Sotomayor
Julia Sotomayor

I’ve also had the parchment paper issue every single time. Bread comes out perfectly but too stuck to the paper. I think my Dutch oven may be too small? Maybe it needs more room to spread?

Vor 5 Monate
Nana42 Yeharti
Nana42 Yeharti

Where is the recipe ?

Vor 5 Monate
Jenson Lim
Jenson Lim

90 % (baker) of water which is bit on the high side. So might wish to go easy on water.

Vor 6 Monate
Dan iel
Dan iel

This is the second time I have tried your recipe and I measured everything as stated. After the fist proofing, it was very wet that I couldn't do the folding part. When I put it on the parchment and covered it with the bowl, after 2 hours I remove the bowl and it's a flat runny blob. Not sure what I am doing wrong. Are your measurements correct (I used a scale and it was set to grams)?

Vor 6 Monate
bafouilleux
bafouilleux

High hydratation % will result in better crust and gluten network... but is super difficult to achieve for beginners (and even experienced bakers). In this video, it is a 90% hydratation, you can try 60, 70%, just so it is easier to work with :)

Vor 22 Tage
Aaron Lantsman
Aaron Lantsman

I have a similar issue I think, the 390 gram of water seems high. maybe I am wrong, let us know Senpai

Vor 2 Monate
Ankai
Ankai

can i use a cast iron pan?

Vor 6 Monate
Memè Critic
Memè Critic

Welp atleast this is better than that mushy hash brown. Imma try this

Vor 6 Monate
Haydee Pangilinan
Haydee Pangilinan

Can i use glass pot ( it is safe to use in oven)

Vor 6 Monate
Jhadaaa
Jhadaaa

Whenever I try this my bread comes out dense, dark, and slightly rubbery inside. Would happen to know why? I followed the recipe exactly

Vor 6 Monate
Cuca Fernández
Cuca Fernández

Yeast? I had the same problem. I had never had a problem baking bread until I moved to another country where it's hard to find fresh yeast. I thought the problem was the oven. Finally, I could find fresh yeast, and all my problems went away. Edit: oh, and don't forget to change the weight of the yeast; it's not the same for dry and fresh yeast. I would tell you the proportion, but I just moved to another apartment, and I don't know where my recipe book is. Google will help anyway. Good luck!

Vor 4 Monate
Kimber Miller
Kimber Miller

450 seemed to much in my oven. Covered for 30. The crust was thick and tough. The bread was done

Vor 6 Monate
Senpai Kai
Senpai Kai

it should be incredibly crusty, but not burned. people tend to underdo the second part so they're loaf turns soft right away. how did it turn out?

Vor 6 Monate
Gabriel Holder
Gabriel Holder

Is there a printable version?

Vor 6 Monate
J.S. Walsh
J.S. Walsh

After the initial 450F to warm the pot, is the temperature kept this high for the rest of the baking or is it decreased? I don't have a Dutch oven. Is it ok to bake it in a cake holder covered with tin foil? Thanks for this recipe.

Vor 6 Monate
Enrique Arias
Enrique Arias

how’d it come out?

Vor 6 Monate
Senpai Kai
Senpai Kai

yup 450 all the way through! I think a tin foil lid should work as a makeshift (; that's what i would do, let me know how it works

Vor 6 Monate
Hugh Pastoriza
Hugh Pastoriza

Came out really good- awesome crumb! However, my second proofing left the loaf really spread out and thin because of the high moisture, probably- but yours looks pretty tall..any thoughts? Maybe my digital scale is not sensitive enough and I was over by a gram or three.....still great stuff. Thanks for posting.

Vor 6 Monate
Senpai Kai
Senpai Kai

@Katy W you want gram measurements for everything, it's the most accurate, that should cure any of your issues (:

Vor 6 Monate
Katy W
Katy W

@Senpai Kai I have the same issue. I weighed my flour but it doesn't look like the equivalent of 3.5 cups by any measure

Vor 6 Monate
Senpai Kai
Senpai Kai

I think it was my angle after the 2nd proofing. it didn't rise up, more to the side like yours. But with good steam, it should be an issue, it puffs up in the pan (;

Vor 6 Monate
Alex Barnett
Alex Barnett

Seems like 390g of water is not enough. My dough is not even close to how wet your dough looks in the video. Any tips? Thanks

Vor 6 Monate
pola
pola

Same prob, i think bc i used cups instead of grams, i used more than what is needed. How did yours turn out?

Vor 4 Monate
Senpai Kai
Senpai Kai

hmm interesting. it was 430g flour and 390g water? That's 90% hydration so it should be quite wet. It may just be the video itself but it should be very very sticky. Let me know if this helps!

Vor 6 Monate
Jen Salhani
Jen Salhani

1/4 oz or 1/4 tsp of yeast???

Vor 7 Monate
Senpai Kai
Senpai Kai

@Sarah Wolley either one will work great, since it's fermenting for so long

Vor 6 Monate
Sarah Wolley
Sarah Wolley

@Senpai Kai did you use dry active yeast or instant yeast?

Vor 6 Monate
Senpai Kai
Senpai Kai

only 1/4 tsp! seems like a tiny amount but all the time outside of the fridge gives the yeast plenty of time to boogy (;

Vor 6 Monate
Jonnie Chau
Jonnie Chau

So I don’t have yeast lying around at home. Will this recipe be ok with the yeast?

Vor 7 Monate
Jonnie Chau
Jonnie Chau

@Senpai Kai lol. I watched it last night. Combined the ingredients and realised I didn’t have yeast. I’m too far into it now. Let’s see how it turns out

Vor 7 Monate
Senpai Kai
Senpai Kai

@Jonnie Chau you're welvome, id send you some if i had it

Vor 7 Monate
Jonnie Chau
Jonnie Chau

@Senpai Kai thanks for that. 😀

Vor 7 Monate
Senpai Kai
Senpai Kai

Without the yeast it wont work unfortunately :(

Vor 7 Monate
Sebastian Betancourt
Sebastian Betancourt

Does I need to be bread flour?

Vor 7 Monate
Senpai Kai
Senpai Kai

nope! it can totally be all purpose. Bread flour tends to give the crumb a chewier texture, but the recipe works ay-okay with AP (:

Vor 7 Monate
Ruby Spencer
Ruby Spencer

Mine was NOT wet like that. I had to work the flour in... maybe my measurements were off

Vor 7 Monate
Alex Barnett
Alex Barnett

I had the same problem plus when mixing I needed to add more water to soak up the rest of the flour. I measured to the gram. 🤷🏼‍♂️

Vor 7 Monate
Senpai Kai
Senpai Kai

@Ruby Spencer it'll be worth the wait (;

Vor 7 Monate
Ruby Spencer
Ruby Spencer

Nope, but I have my scale arriving tomorrow - so I’ll attempt again

Vor 7 Monate
Senpai Kai
Senpai Kai

Were you measuring in grams? It's a lot more accurate that way. This loaf is 90% hydration so 90% of the amount of flour is how much water goes into it. It's a reaaaally wet dough

Vor 7 Monate
isoluvmylife
isoluvmylife

So.. i dont really have a dutch oven pot but.. can a glass pot work? Its all i have 😅

Vor 7 Monate
Senpai Kai
Senpai Kai

If it's oven safe then yes of course!

Vor 7 Monate
Marnix Brock
Marnix Brock

Awesome recipe, my crust turned out pretty hard though. Is that normal?

Vor 7 Monate
Senpai Kai
Senpai Kai

As long as it wasnt burnt, you want s really crusty loaf! You want that crunch (: Once you put in in a bag or in the fridge, it softens up a lot.

Vor 7 Monate
Sarah O'Neill
Sarah O'Neill

I have a steel Dutch oven, but the lid is glass, so I don’t think I can bake it. Do you think it would work if I laid a cookie sheet on top of the Dutch oven as a makeshift lid?

Vor 7 Monate
Senpai Kai
Senpai Kai

For sure! I might even put a layer of foil to cover the top (under your cookie sheet) just to ensure you get nice steamed action (: Let me know how it turns out Sarah (:

Vor 7 Monate
Reelistix adventures Outdoors
Reelistix adventures Outdoors

What are the ingredients? How much flour to water etc...

Vor 7 Monate
Senpai Kai
Senpai Kai

Hey brotha, if you click "show more" under the video, it will open the description where the full recipe is

Vor 7 Monate
George Politis
George Politis

How many calories in the whole loaf?

Vor 7 Monate
Inna Mc
Inna Mc

About 1500-1600

Vor 6 Monate
Senpai Kai
Senpai Kai

Jesus, probably quite a lot. Over 2000? haha

Vor 7 Monate
Jazmine Aquino
Jazmine Aquino

I don’t have a cast iron pan or butch oven pot. What can I use instead?

Vor 7 Monate
Jennifer Szego
Jennifer Szego

It's a fry pan so it's shallow

Vor 6 Monate
Jennifer Szego
Jennifer Szego

I have a cast iron pan but no lid, will covering it with tin foil work?

Vor 6 Monate
Senpai Kai
Senpai Kai

You can bake it on a normal pan but you have to create steam for the first 30 minutes of it cooking. You can do that by having another pan with a little bit of water that evaporates over time. There should be some really good videos that explain it better than i did :P

Vor 7 Monate
Dead army
Dead army

I love to cook bread and this is awesome

Vor 7 Monate
Senpai Kai
Senpai Kai

thanks so much (: 90% hydration is insanely moist

Vor 7 Monate
Whitney Crawford
Whitney Crawford

Can you mix stuff into the this? Roasted garlic, herbs, jalapeños and cheese?

Vor 7 Monate
Senpai Kai
Senpai Kai

@Katie Azaria ooh, good question. honestly i would just go for it and see what happens (: sounds fantastic

Vor 6 Monate
Katie Azaria
Katie Azaria

Was think of putting olives in but I wonder how that will effect the moisture.

Vor 6 Monate
Senpai Kai
Senpai Kai

Yup! absolutely! all 3 of those sound amazing :)

Vor 7 Monate
Assassin 105
Assassin 105

Tic tok gang

Vor 7 Monate
Senpai Kai
Senpai Kai

lmao thanks homie

Vor 7 Monate
Philip Clemmer
Philip Clemmer

Instant yeast? Or?

Vor 7 Monate
Senpai Kai
Senpai Kai

Instant, active dry, either one works! If you use fresh yeast however, it will be a different measurement.

Vor 7 Monate
Bob Builder
Bob Builder

Subscribe because this guys a goat

Vor 7 Monate
Senpai Kai
Senpai Kai

haha thanks bob!

Vor 7 Monate
Senpai Kai
Senpai Kai

Questions are a lot easier to answer on here than Tiktok haha, so fire away!!

Vor 7 Monate
Jeremy Moreno
Jeremy Moreno

Do you have to use parchment

Vor 2 Monate
Granger744
Granger744

@Bluebatos no

Vor 4 Monate
Bluebatos
Bluebatos

Also can you use aluminum foil instead of parchment paper

Vor 5 Monate
jackson lake
jackson lake

If you use starter how much do you add to replace the yeast?

Vor 5 Monate
Ronm ka
Ronm ka

@Dan iel i just used a normal cooking pot and it turned out fine

Vor 5 Monate

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