How to bake no knead bread Videos

I applaud these men for teaching us how to make quality bread. However, no way is the dough shown at 2:23 merely 3 cups of flour.

I've bought the book, this video left out ONE VERY IMPORTANT STEP! So after you let the dough rise for 12~18 hours, and you fold into round ball and cover with cloth, you MUST let it rise 2nd time (1~2 hours or until double size bigger) before you put into oven.

Hello guys, would anyone do a favor for me and write a recipe? I'm not English native and I don't think so I understood everything pretty clear :P 

Do you aerate your flour?

Looks so good! I believe if you use 2tbls yeast you might cut down on your proofing time by many hours. I use Artisan Bread in 5 Minutes a Day, and it works every single time. Two hours later I can bake bread. Thank you for all your great videos.

I am sorry steve but those loafs do not look very nice and the crumb not at all airy.

Hi Steve. It is me bothering you again. Sorry. I would like to make a whole wheat/seed loaf in batches for a pan. Will i find a recipe for that in your Intro to making No-Knead bread in batches?

What is the purpose of the red wine vinegar. in your other video making this bread, you did not use it.

Am I the only one who can't make Jim's no knead bread? My bread comes out so hard that I could kill someone with it. And it's always flat. Is there such a thing as overdoing things or is it just hopeless me?

can I make cornbread using the same receipe?

Jenny love your videos... I made this bread just like u said but it's still raw it's awesome on the outside but the inside is gummy... Please help me...

woow thank you. I never make bread because theK needing part. May I ask what kind of flower are you using? and the yeast? what type of yeast? Thank you I love this recipes.

Prolly the yeast the oven I preheated ...thank you Jenny i will try it again best believe it I Love bread lol ....I do appreciate your reply back darling ... Oh i Dnt give up that easy I am trying to upgrade my skills in baking so i do appreciate Ur reply thank you Jenny

Hi, I used dried yeast and thought it made a big difference...no bakers i know worth their 'salt' would use anything but fresh yeast. In the UK you can obtain it from supermarkets that bake the bread. One gives it free. I am sure there is 'snobbery' involved i making bread but this is at the heart of making good bread. Indeed i have just knocked up some dough! I have made a video of my French wife making some 'sweet' bread which is fantastic (the bread). I haven't finished editing the vid

@caryl faye Zita, the idea of the casserole dish is that it keeps the steam in, thus replicating the conditions inside a professional baker's oven. It's specific to this recipe. 

I use the artisan bread recipe and bake it in a 350 C (662 F) oven on top of preheated bricks that have been warmed for 1 hour. During the preheat phase, I also place a cast-iron skillet on the bottom rack of the oven. While the bricks and skillet are being pre-heated, I let the dough rise for an hour on top of parchment paper, and then place it on the pre-heated bricks with a pizza peel. I immediately pour 500ml of boiling water into the hot skillet on the bottom of the oven to create a lot of steam (always wear oven mitts when pouring the boiling water into the skillet or you'll get steam burned)..... I then wait 15 minutes and pull the parchment paper off from the bottom of the semi-baked bread and let it bake for another 15 minutes. Removing the parchment paper allows a better crust to form on the bottom of the loaf.

I also found parchment paper that is non stick by Reynolds

When you put the dough on the parchment paper .. do you put flour on the paper first.... then place the dough on top of it? I did this BUT the paper stuck to the dough.

i love your information videos. I've been making bread for years. each time it come out differently. sp frpm 2 English golden retrievers to 3 american labradors retrievers, thank you for all your time and effort to make these vids. just perfect

I slide my dough into my pot but I have also try parchment paper. my bread usually takes about 45 minutes and to brown the top it would take about 10 minutes. I'm not sure if my ovens temp is even hitting the temp it says. 

Hi Steve. Where can i get the baking stone? thanks

I love your recipes. I have looked and looked for the rubber blade like scraper you use in some of your videos. Can you tell me where to get one or what it is called. I have searched and can not find it. Thank you for the wonderful videos.

Hi there... Thanks for sharing. We, here in Europe are not familiar with CUPS and OZ. :-/ Is it possible to add the flour wight in grams and water in milliliter...? :-) I'm asking because every online conversion site gives a different value, which makes it a bit difficulty bake bread similarly to your lovely bread... ;-)

Really enjoy your videos and your bread making method. Would bread flour work instead of all purpose flour?

I don't eat eggs. What else, if anything, can be used? 

Hey, Steve. Since I'm using all-purpose flour, do I have to use more water, yeast, and/or salt? Trying to use up all my flour before buying bread flour. :-D

Hey Steve, Can I add vital wheat gluten to help with the rise? Im using good quality wheat flour @1 cup per batch with bread flour. I really would like to make whole wheat bread. Thanks for all your videos

Hello Mr ,how can you mix salt with yeast without damaging the yeast?during the second proofing do we put the dought in the same conditions as the first time?during cooking do we turn on the oven on both side (upper and lower )thank you

Hey Steve, I have made all your recipes. My loaves are always short and dense when I mix whole wheat with the bread flour. What can I do to make them higher? Use more yeast??

Hi Steve, is there any chance of you doing a caramelised onion bread please?