31 Reviews of No-Knead Bread

From: Yeastyams

On Dec 2, 2006

First time I tried this I didn't realize that my active dry yeast is not the right stuff - you've got to use instant yeast. Have since modified the recipe for active dry yeast by mixing the dough with only 1 1/2 C. water and then proofing 1/2 t. of yeast in 2 T. of warm water and then adding to the dough. Also I find that the softness of the dough yields a very flat loaf when made in a large dutch oven. A smaller pan will yield a thicker loaf.

From: Grease

On Jan 10, 2007

Thank you for posting this recipe as Lahey offered it. I have made this loaf a number of times and always with incredible results. I have spent a number of years trying to get the same results with more conventional means. Two months ago I succeeded with a Rose Levy Beherenbaum recipe and a lot of effort only to discover that the same results were attainable with very little effort and a minimum of time. Ironically, I found the news on Rose's web site. If you have never made a really crusty open crumb bread before, you need to try this. Finally, I would not use a 6 to 8-quart container as I prefer a taller loaf. I have doubled the recipe and successfully baked it in a Lodge 4 qt. cast iron Dutch oven (a beautiful round tall loaf with a crust to die for!). Thanks Amandochka and Jim Lahey.

From: Vina

On Nov 12, 2006

I was directed to the New York Times website containing this recipe by a friend on another board & made it just yesterday...I can't believe this bread came out of my oven!! VERY crusty exterior with a soft, holey interior like peasant bread. And a deep, rich flavor that comes from the long fermenting/rising time. It's wonderfully easy (use a dough scraper or wide pancake turner for step two and you'll have to fold it more than once or twice). I thought at first that the pan size was incorrect, but it isn't....the bread needs the extra room to trap steam as it bakes. I'm going to make this stuff at least weekly, it's so good. Try it dipped in very rich olive oil with freshly ground pepper and/or crushed red pepper...OMG!

From: Innisfree

On Mar 18, 2007

Trust the 5-star rating on this one. It's easy, tasty and beautiful! I've always used "regular" yeast and haven't had any trouble (I don't do any special proofing either).

From: Ken Wood

On Nov 19, 2006

If I could give this recipe 10 stars, I wouldn't hesitate. Without a doubt it is one of the best breads I've ever baked, with so little trouble. It's just amazing! It comes out of the oven with a beautiful crisp crust and that crumb with the large holes just like an artisanal bread. This is definitely a keeper!

From: KWB

On Mar 17, 2007

My first loaf came out fantastic after a 21 hour first rise! The second batch is rising right now and I did use active dry yeast (dissolved it in the water first) and didn't have any ill effects. LOVE the artisanal quality of the thick chewy crust and the 'al dente' texture of the open crumbed middle. Yumola. Highly recommend and am stoked that this is now on 'zaar. ***Having made it now 4 times, I have to say that the subsequent 3 times my dough was too wet and shaggy to handle for the quick shaping part, but it does still turn out dandy in spite of the apparent mess.*** Thanks for posting!

From: FLUFFSTER

On Jun 3, 2007

I wasn't too sure about this recipe when I started, didn't think 1/4 tsp. of yeast was enough, but I'm a new baker, and figured I'd stick to the recipe. When it was finished, I was looking at the best bread I'd ever made! It was beautiful to look at, the aroma was sinful, the crumb unbelievable, and the taste? The bread should've had wings on because the taste was heaven! I thank you for sharing this heavenly bread with us. I wish I could give you more stars than 5! You really deserve it!

From: DulcineaDawn

On Nov 23, 2007

I made this recipe after reading it on the New York Times site. I used 2 cups and whole wheat flour and one cup of white flour. I also did not have instant yeast, but my active dry yeast worked just as well. I didn't even add the yeast to warm water first, but followed the recipe directions to a T.I did let it rise for the full 18 hours--maybe close to 20. My bread rose well enough and looked just like the bread in the video on the NYTimes website and the pictures here. It was a little short for using for sandwiches or panini. Next time I'll use a smaller baking dish or double the recipe per suggestions.

From: Kumquat the Cat's friend

On Nov 21, 2006

We cut out the same recipe from the NY times. It didn't end up rising very high, but the end results were outstanding with a hard crunchy exterior and soft interior. We had some with our soup yesterday night. This really is just like the best artisanal bread you get from a bakery. We even bought a Le Creuset pan just to make this. You have to be very patient while it's rising:D Now I don't think I'll ever buy a bread machine unless they make one that can match these results.

From: CranberrySparkle

On Nov 19, 2006

Just follow the recipe if you want good bread. Or don't follow it. It is very forgiving and the results were superb. I have never made bread before and this loaf was crunchy on the outside, soft and chewy on the inside. I let the yeast work for 22 hours. I also used 3 types of flour, just to use up old flour on hand. It still came out great with almost no effort.