Comments on: No Knead Bread

By: Danial

Danial — Mon, 27 Oct 2025 16:27:42 +0000

Wow, this no knead bread recipe is an absolute game-changer! Moviesjoy I love that you included both the traditional overnight rise and the quicker 1.5-hour version — it’s perfect for any schedule. The crust turned out beautifully golden and crisp, and the inside was soft, airy, and full of flavor, just like you described. My kitchen smelled like a cozy bakery while it baked!

By: David Friedman

David Friedman — Wed, 15 Oct 2025 23:52:02 +0000

Today, I baked a variation of the 2-hour no knead bread.
First, I combined the sugar, water, and yeast in a small bowl and let the mix stand for 10 minutes while the bubbling develops on top.
Second, I used 1 1/2 cups of bread flower, 1 cup of whole wheat flower, and one cup of rye flower, which I mixed together with the salt and a half cup of mixed seeds (chia, flax seed, millet, sunflower seeds, and pumpkin pips) in my KitchenAid bowl.
Third, I poured the yeast mixture over the top of the flours mixture and kneaded with the KitchenAid dough hook, looking for sticky consistency.
Fourth, for proofing, I made a proofing oven by running my oven for 1 minute at 350 degrees F and then shut it off. Proofed the dough for one hour following original instructions.
I followed the rest of instructions as-is.
Resulted in very hearty, crusty, dark, seedy boule.
Try it. You’ll like it.

By: Dream

Dream — Sat, 04 Oct 2025 16:19:25 +0000

This recipe sounds absolutely perfect — I love how you’ve given both the traditional overnight rise and the quicker version, so it works for any schedule. The way you describe the golden crust and soft, airy interior makes me want to bake a loaf right now. try this

By: Johanne

Johanne — Sat, 16 Aug 2025 21:50:04 +0000

Excellant and simple recipe, delicious! Will make again!

By: Amy

Amy — Fri, 04 Jul 2025 00:17:47 +0000

In reply to Michelle. It is literally in there with cups as well as weight measurements. You have to scroll past the initial tips and stuff.

By: Robyn Scott

Robyn Scott — Fri, 27 Jun 2025 16:21:15 +0000

Recipe works great baked in a standard loaf pan as well. After the overnight rise, I shaped it into a loaf & let it rise again in the loaf pan about 35 minutes, and baked for about 45 minutes at 350 degrees, turning up the heat t to 400 for the last 10 min to get a golden crust. Absolutely perfect.

By: Sharon

Sharon — Sat, 07 Jun 2025 08:49:34 +0000

The bread turned out looking beautiful however on slicing I found it to be a little wet and it did feel a bit undercooked. I used strong wholemeal flour though and perhaps the water quantity needs to be reduced?

By: Esther

Esther — Mon, 02 Jun 2025 20:16:48 +0000

In reply to Brianne. Can i do 8 hour rise instead of 12 hour? I've realised i will not manage between the 12 and 18 hour window.

By: Mar

Mar — Mon, 12 May 2025 00:53:45 +0000

In reply to S. Likely because you want to produce more gas quicker and the yeast will react faster by feeding on the sugar and not just the flour.

By: Rhoda

Rhoda — Sun, 27 Apr 2025 17:01:40 +0000

In reply to Teresa Maltese. Yes! I made it. I used whole wheat flour and it’s a little bit dense however I loved it. I will adjust the water to flour ratio next time. I did not have a Dutch oven pot but I worked well on the rack.