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Menu of Recipes:
Denali’s No Knead Bread
Rick’s No Knead Variation
Malcolm’s No Knead Method
Rick’s Whole Wheat & Rolled Oats No Knead
Rick’s No Knead Rye
Mark’s Caramelized Onion Loaf

See also Joe Valencic’s recipe for over-sized Craisin No Knead Bread. This recipe is 50% larger than the basic recipe. And Joe’s recipe for No Knead Rye. (Clicking these links will take you to other pages)
And Ruth Katz’s (Hatuli’s) recipe for seeded whole wheat rye bread below.

Denali’s No Knead Bread

Thanks to Denali for this modified version of the New York Times recipe of Nov. 2006.

Denali operated her own bread baking business for 10 years, and studied baguette making with Amy Sherber from NY. She has also taught bread baking, and recently taught a group of at-risk inner city young people how to bake.

Mix together thoroughly (this becomes your poolish {sponge}):

1 & 3/4 cups warm water
1 1/2 tsp salt
1/4 tsp instant yeast (yes, that’s all)
1 cup all purpose flour (King Arthur or any unbleached, unbromated all purp. white flour)
1/4 cup whole wheat flour

Cover loosely & let work overnight (or 4 – 8 hours).  Mixture should be risen and possibly bubbly.  It may have risen & fallen and be sitting on top of a bed of liquid.  If you wish & you’re able to, you can go on to the next step as soon as the poolish becomes bubbly, but it’s all right to let it work till it gets to the “sitting on liquid” stage.

Add & mix well with spatula:
2 cups flour (I use half whole wheat & half white; you can experiment as you wish)

(At this point you can add any ingredients you’d like:

  • 2-3 TBS fresh rosemary + 2/3 of a med-lg onion sliced thin;
  • 2/3 cup calamata olives cut in halves or thirds;
  • 1/2 to 2/3 cup each craisins & chopped toasted pecans + 2 TBS sugar;
  • chunks of asagiao cheese in ½ inch cubes (better if you use 2 cups white instead of part white & part whole  wheat);
  • 1 and 1/2 cups crumbled blue cheese + 2/3 cup chopped toasted walnuts;
  • for rye bread:  DO NOT add 2 cups white flour.  Add 2 Tbs caraway seeds and 3/4 cup rye flour and 1 1/4 cups white flour;
  • 2/3 cup chopped toasted walnuts, 2 tsp maple extract, 3 TBS brown sugar; preheat oven to 500 to heat pot, but bake at 425 for first half hour and for uncovered stage;
  • whatever your creativity suggests

Cover & let work till risen (6-8 hours or over night).  At this point the dough should be doubled in size and you should be able to see large bubbles just below the surface.  You can bake the bread now, or delay baking by doing the following.

Sprinkle top & edges with 2 TBS flour & fold sides in to center all the around the bowl.  Fold the dough over a few times.

*Set aside for another 3 hours or so.
(If you don’t have time to bake the bread at this point, you can repeat this (*) step.  The flavor will develop further if you do, but will still be good if you don’t.

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Malcolm’s Method

Malcolm’s no knead recipe, as with Denali’s above, uses a poolish as the starter. A poolish (also known as a biga {Italian}) is  the starter or pre-ferment that is made of flour, water and yeast. Malcolm makes his from 100 g flour, 1/4 tsp instant dry yeast, 1/4 tsp sea salt, and water to mix (enough water to make a slack dough, probably 150 ml).  Then leaves it until it bubbles up, and refrigerates covered until needed.

Malcolm is holding back a piece of dough (50 grams) from his previous batch as his starter for the next one. So if you are just starting out, you will need to create your starter first. You can use Malcolm’s simple method or Denali’s above. In this recipe, Malcolm is using a starter PLUS 1 tsp instant yeast. If you’re having any problems with getting a good rise in your bread, this aught to take care of it.

If you’re not on the metric system, you’ll need to convert measurements.

From Malcolm:

Here’s my present standard method, which I have to say produces consistent delicious results.

  • 50 grams starter (poolish)
  • 400 grams of flour
  • 350 ml of cold water
  • 1/2 tsp instant yeast
  • 1 tsp sea salt
  • 1 Tbs balsamic vinegar

All mixed together (hold back a little water) to produce a moist dough that pulls away from the walls of the bowl.  Cover the dough with plastic wrap, and leave it in the refrigerator for 8-12 hours, then at room temperature for 8-12 hours or until it doubles in bulk.

Turn out and form the dough on a floured board, handling it gently so as not to degas.  Reserve about 50 grams of the dough for a starter in the next batch.  Put the baking pot in the oven and preheat the oven to 500.  Bake the dough in the covered pot (I mostly use a clay baker, but any covered pot will work) at 500 for 30 minutes. Then uncovered for 8-10 minutes at 450.  I often just remove the lid and leave the bread in the residual heat of the oven for the 8-10 minutes.

I usually mix 2/3 unbleached white flour with 1/3 something else:  multigrain, or stone ground hard whole wheat, for example.  If the proportion of whole wheat is higher, I might add 1 Tbs of vital wheat gluten.

Use inexpensive balsamic vinegar.  White balsamic vinegar is also good.  I just made a loaf with all white flour, white balsamic vinegar and mixed into the dough 1 Tbs of dried fines herbes, with excellent results.

The starter really makes a difference, like a poolish or biga.   I now reserve some dough from each batch, without worrying if it’s the same flour mix as the new batch.  It keeps indefinitely tightly covered in the refrigerator.

Refrigerating the dough has the effects as described in BBA (Bread Bakers Apprentice), but also makes your baking schedule flexible, since it doesn’t seem to matter if the dough is refrigerated, say, 18 or 24 hours or even longer.

Cheers,

Malcolm K.
Toronto, Canada

BTW, I was in a rented condo in Florida for two weeks, where I made terrific bread in a covered pyrex bowl, using King Arthur unbleached white and their white whole wheat flours, which they don’t market in Canada.  Here I use excellent unbleached white and stone ground hard whole wheat that I buy from a bulk store, and Robin Hood MultiGrain.  Robin Hood also has unbleached white and Nutriflour, which is unbleached white plus wheat bran.  They’re all good.

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Rick’s No Knead Variation

Rick, from Oakville, Ontario, has had great success with this variation of the basic no knead method using a multi-grain cereal and a little milk…

“Here is the recipe and pics for the no knead loaf I did, using Red River Cereal to add some texture and flavour. I used unbleached flour in this bake to see what it would do for the colour. It adds a nice creamy tone to the bread. I added a little more yeast – probably 3/8 teaspoon in total. The milk softens the crust a little, it is still chewy just not as crisp. The milk can be left out and water substituted for a crispier crust.

For the rest I followed the usual no knead steps however I use an oiled bowl for the proof stage – never could understand why on earth the towel method was suggested.

If you are not familiar with Red River cereal here is their website: http://www.redrivercereal.com/.

Ingredients:

  • 3 C unbleached all purpose flour
  • ¼ t+ rapid yeast – Fleischmann’s
  • 1 ½ t coarse sea salt
  • 1 ½ C tepid water
  • 2T milk
  • 6T Red River cereal

18 hour ferment, 3 hour proof. 30 minutes at 450F in glazed clay casserole covered then 20 minutes uncovered, internal temperature 200F+.”

Ricks Bread

Ricks Bread2

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Rick’s Whole Wheat & Rolled Oats No Knead Recipe

Another winner from Rick…

Here is my take on whole wheat NK bread. It turned out quite well. A nice looking flavourful bread.

Rick

Whole Wheat and Rolled Oats No Knead Bread

  • 1 cup rolled oats – chopped coarsely
  • 2 cups whole wheat flour
  • ½ tsp instant yeast
  • 2 tsp demerara sugar
  • 1 tsp sea salt – optional
  • 1 ½  tbsp wheat gluten
  • 2 tbsp milk
  • 1 ½ cups water

Mill the oats in a food chopper to a coarse consistency. Measure and top up to 1 cup with whole wheat flour.

Dissolve salt in tepid water, add milk and combine with dry ingredients

Ferment and proof according to the traditional NYT instructions. I use oiled bowls for both the ferment and proofing stages.

Notes:
This dough was slow to rise on the ferment; it did not show the population of large bubbles that you normally see with this style of bread. The final 4 hours of the ferment took place in the oven with the light on. The oven temperature with the light on is between 78F and 80F. Once the dough was in the oven more activity took place and it rose nicely.

I gave it 8 single alternating folds (fold, turn, fold, turn) prior to shaping, then proofed in a small oiled mixing bowl and again put it in the oven with light on. Very good rise in proofing stage. Proofed for 2 hours.

I dusted the top of the loaf with rolled oats and baked it at 450F in a glazed stoneware casserole – covered for 30 minutes and uncovered for 15 minutes – to an internal temperature of 200F.

The crust was softened with the addition of the milk (leave it out if you want a crispier crust) the crumb was typical of whole wheat breads with a range of small to medium holes and a flavourful firm crumb.

Ricks Whole wheat and oats.jpg

Ricks Whole wheat and oats sliced.jpg

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Rick’s No Knead Rye

Another Rick gem. Made with 20% dark rye and only a 12 hour initial ferment. You can see the nice rise and open crumb. Rick describes the taste as “very flavourful”.

This may address some questions about the necessity of proofing for the entire 18 hours as typically prescribed in the no knead recipe. While the longer proof is often desirable for full flavor development, it’s nice to know we can squeeze the total recipe time down if time is short and still achieve good results.

This is a yeasted bread. Next up for Rick is a sourdough version of the no knead recipe, his first attempt at sourdough baking. Perhaps he’ll keep us abreast of his baking adventures.

Ricks no knead rye

Simple Light Rye 12 hour

2 1/2 cups unbleached white flour

1/2 cup dark rye flour

2 teaspoon fine salt

1/4+  teaspoon yeast

1 3/4 cups water – by weight 75% hydration

Ferment 12 hours then French fold

Proof 2 hours

Bake covered for 30 minutes at 500F

Finish uncovered at 400F 15 minutes

(Dry 15 minutes heat off)

Internal 209.5F
Open crumb, salty, good flavour, great crust.

Rick’s Baking Notes:

SALT: Most of us are or should be aware about sodium consumption. This recipe calls for 2 teaspoons of salt. I have made this same loaf without salt and substituted 2 tablespoons of cider vinegar for 2 tablespoons of water to maintain a hydration of 75%. The cider vinegar boosts the overall flavour of the loaf and also adds a pleasant back taste to give the loaf personality.

FRENCH FOLD: I discovered this method on a baking blog. When the primary fermentation is complete turn the dough out on a floured board and gently stretch the dough into a loaf like shape. Place your hands under the dough at the mid point and lift. When the dough folds in on itself return to the board, stretch and repeat. I do this 5 or 6 times and then proof the loaf for 2 hours in a proofing bowl.

FLOUR: This loaf works nicely when 1 cup of whole wheat flour is substituted for 1 cup of all purpose flour.

DRY CYCLE: Once the loaf is baked and the internal temperature has been reached, turn the oven off, prop the door open a few inches and leave the loaf in the oven, uncovered, for 15 minutes. This conditions the loaf and will help deliver a crusty loaf.

WEIGHING VS MEASURING: The debate surrounding dry measure versus weighing ingredients continues. I bought a digital scale from Eric last year and now find I can replicate recipes time after time without noticeable variations. I was not able to do this when I baked using volumetric measuring. This recipe was developed using volumetric measure.

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Mark’s Caramelized Onion Loaf

Breadtopia reader Mark Liptak has been enjoying great results with a variety of no knead bread variations. But his favorite (as of press time) is this shoe in for the No Knead Hall of Fame…

Using your basic no knead recipe I sliced a large vadalia onion and caramelized it with butter on low heat in a sautée pan for 20 minutes.  I let the onion cool and mixed it in with the dough, added a couple more TSPs of water for sticky consistency, and let stand for 18 hours.  I was concerned that I’d added too much onion, but after it rises and is baked off its fabulous.  Give it a try….

Marks Onion.JPG

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63 thoughts on “No Knead Bread Recipes Using Instant Yeast*

  1. Butch

    In reference to Ricks’ light rye recipe,has anyone worked out the weight measurements,I find that very useful,also,should I be making any adjustments for high altitude,I live at about 4200 ft.

  2. I am beginning a small bread business (completely by accident). I have several requests for a sourdough 100% whole wheat. Any recipe suggestions? Artisan style (no knead) is preferable. Thanks everyone!

  3. I am beginning a small bread business (completely by accident). I have several requests for a sourdough 100% whole wheat. Any recipe suggestions?

  4. Hatuly

    My recipe for no knead whole wheat/rye seeded bread bakes wonderfully in the Romertopf. The bread is denser than bread made only with bread flour.

    I use larger quantities of ingredients since I like a slightly larger loaf of bread. We no longer buy bread since I started baking bread nearly 18 months ago.

    My recipe calls for:
    1 1/2 Cups Bread Flour
    1 1/2 Cups Rye Flour
    3 Cups Whole Wheat Flour
    3 Tbs Seeds*
    4 Teaspoons Salt
    3/4 Teaspoon Active Dry Yeast
    3 – 3 1/4 Cups water

    * 3 Tbs of seeds: I add 1 Tablespoon each of raw sunflower, flax and pumpkin. Basically any grains or seeds are find as long as they are not more than 3 Tbs otherwise the bread is too dense.

    I bake using Breadtopia’s instructions for no knead bread and use a Romertopf to bake the bread.

    [img]WholewheatseededBread.JPG[/img]

  5. Helen

    These questions are for Malcolm K. from Toronto, who gave his recipe for no-knead bread using a starter. (1) Is there a reason you use 1/2 tsp instant yeast for 400 grams flour plus 50 grams starter rather than Jim Lahey’s suggested 1/4 tsp? (2) After the 8-12 hour refrigerator “rise” and the 8-12 hour room temperature rise and forming the dough, do you let it rise again until double, about 2 hours, per the Lahey recipe, or do you immediately bake it without this rise? I hope you’re still reading this forum and you can answer these questions; I’ve been trying to use a starter with the no-knead bread recipe with disappointing results so far. I was hoping the starter would give the bread a better taste, the kind I remember from my hand-kneaded version. If anyone else has any comments on this, I’d appreciate them as well. And thank you Breadtopia for an excellent forum as well as a super shopping site.

  6. I used active dry yeast for a long time until I bought the instant SAF from Eric.

    I have never tried the rapid rise as I see too many of the old time bakers warn against it since the rapid rise of the dough does not contribute to bread.

    I still tend to try to “proof” the yeast simply because I did it out of habit.

    Do away with yeast and use sourdough starter!

    But I must fess up that I do bake certain “yeasted” breads for my significant other.

    Bob

  7. Hi Amy,

    The only instant yeast I’m familiar with is SAF instant and it’s labeled as such. Except for some Costco stores, it’s apparently difficult to find in stores. From what I’ve heard and read, true instant yeast is about 1/4 more potent than the yeast typically found in little packets in stores. Instant yeast is well suited to mixing with dry ingredients as it does not require activation in water.

    I’ve also heard plenty of accounts of people having success using active dry and rapid rise yeast in their bread recipes.

  8. amy

    Is the “instant” yeast “active dry” or the “Rapid Rise” yeast? I only know those 2 types of yeast. Is there something labeled “instant yeast”?

  9. looking for a challah recipe using no knead method. can anyone help? thanks, barry goldstein

  10. Judy

    Tamsin, thank you for your post. It was very helpful to me. I’m going to try again.

    Judy

  11. tamsin

    Baked the bread today and came out beautifully moist with crunchy crust. I’d added some caramelised onion too. And so, yes, you must add more water with the extra two cups of flour, I just kept adding a little at a time as I added the flour to mix it all in properly, just until you get a nice sticky dough. I then covered it with clingfilm and left it out overnight up to the 18 hours. I live in a tropical climate, and so the heat wasn’t a problem. I didn’t see the need to refrigerate, people didn’t have them when they ‘invented’ bread, so don’t see why it should improve the actually prooving. I would add, that another poster was right about the amount of salt. It was way too salty. I’d suggest a half TEAspoon. So more water and less salt and you’d get a very nice no knead bread.

  12. tamsin

    I successfully made some ciabatta bread a few days ago for the first time, came across your site and am having a go at the sourdough. But I have to agree that Denali’s recipe seems to have missed out adding more water together with the two cups of flour. It would be more helpful to point out whether or not this is is a misprint/omission rather than pointing the poster to yet another link for another technique! Too confusing. I’ve just added more water. I’ll let you know how it turns out.

  13. If you don’t want to caramelize your onions, try using dried onion flakes. They are sweeter than the raw onion.

    Bob

  14. I think it just depends on how you want it to taste. Raw onions would produce a biting onion flavor where caramelized onions are sweet.

  15. John

    I was just wondering, I read that one person glazed his onions and incorporated them in the recipe you think it would hurt to use raw onions, I have use sunflower seeds raw in the recipe and pumkin seeds raw and of coarse shelled and it turned out very nice. I used the N K with the two cups of Bread flour and a cup of wheat…..John

  16. Hi Judy,

    Probably the best advise I could offer, given that you’re just getting started, is skip Denali’s recipe for now. Stick with the basic no knead recipe until that is working well. Then you’ll have a better basis for comparison.

    Maybe Denali’s recipe is a misprint. Seems like a teaspoon would be sufficient.

  17. Judy

    Hi, I have just tried Denali’s recipe for the poolish, and I notice it calls for a scant 1TBS. salt. I’ve never made a poolish before, but mine didn’t rise. I read in the comments somewhere else on this site that too much salt can cause things to go wrong. Anyway, I then added 2 cups of flour, and the dough is really salty. Could this have been a misprint? Also, Denali doesn’t mention adding any more liquid when you add the additional flour. My dough, to say the least, was incredibly dry. I’m a novice at this, so do you have any ideas where I might have gone wrong?

    Thanks, Judy

  18. Hi Jenna,

    This one is 100% whole wheat and no beer – http://www.breadtopia.com/all-whole-wheat-bread/

    I’ll be adding another one in the next few weeks also. If you’re signed up (at upper right) to receive notifications of new video postings, then you’ll know when it’s up on the site.

  19. Jenna

    I watched “Cook’s Illustrated Almost No Knead recipe” and I was wondering if there was a recipe that was 100% whole wheat and didn’t use beer? I like the loaf idea for sandwiches. Any suggestions would be appreciated. Thanks

  20. Hi Joe,

    It’s a good idea, but I doubt if I’ll get around to writing out the instructions anytime soon.

    Sure, you can scale the recipe up to double or whatever.

  21. I’m from Raleigh, NC and I wanted to thank, for your web page and videos. The “Cooks Illustrated” no-knead method, you have featured taste great and has been very easy to do. It’s very helpful that you also include a typed list of the ingredients along with the video. Could you also type out the directions so we can cut and paste them to have a hard copy recipe to work from?

    I’m used to making classical sourdough and have always used 5 to 6 cups of flour that enables me to get two loafs using standard bread pans, or four loaves using ½ size bread pans which, I like to give as gifts. Is there any reason I can’t just double your recipe and follow your directions?

    I have baked your directions for CI no-knead bread using metal bread pans and free form loafs on a baking stone with hot water in a pan under the bread with great success.

    Joe, Holy Smokes Barbecue

  22. anncats

    Duh – I just found the almost no knead with pages of replies and the videos – that’ll teach me to post before I’ve REALLy looked for the answer!

    Thanks for the wonderful site, there isnt’ antoher out there that can match this one for sheer wonderfulness of bread baking!

  23. anncats

    Could someone please post the changes kneaded to make a loaf of sandwich bread? ( Yes, I meant to do that,) Am I just missing the recipe for it? Cooks illustrated won’t let me in, so I’m stopped.

    I have a child who has had multiple brain surgeries and she loves to cook, with lots of supervision – she can do this recipe with no problem and has become a super bread baker – hows that for a great recipe – easy and wonderul results!

  24. Hi Jan,

    I don’t think you missed it, but I would just go with the same time and temp as the New York Times recipe gives. It’s something like 30 minutes covered at 475-500 and 10-15 more uncovered at 450. The main thing is bake it until the internal temp is around 200 degrees, so having as instant read thermometer is a big help.

    And yes, it makes one loaf.

  25. Jan

    I am making Denali’s NK bread but I don’t see what temp to bake at or how long to bake. Sorry if I just missed it. Does this make one loaf? Thanks for your help.

    Jan

  26. Teri Noakes

    I have been adopted into the “passionate bread-makers” family. I have longed to bake bread for a LONG time but have always been intimidated …no more! YEA!! Accomplished some delicious barely edible bricks w/ thick crisp/shewy crusts and some excellent balanced crusted breads thanks to the NKB. I am a fan and now a teacher of bread-baking. Sounds bizarre that I learned how to make bread from You-Tube. Can’t wait to get a dough whisk (anticipating one for Mother’s day). FYI I made some wonderful NKB w/ just preheating the oven letting the dough rise in the pan (not preheated) and baked w/out a lid. Thank you for showing how simple bread-making can be. -a grateful baker

  27. Linda

    I’ve tried the no-knead bread with gluten free flour and haven’t had real good luck. The loaf was edible, but barely rose the second time and actually fell a bit when put into the oven. I don’t know if anybody has ever tried to make a no-knead gluten free loaf, but here’s my question.

    Since gluten-free flour is very fragile, it should be handled as little as possible. I’m wondering if I can do a single rise, in the oiled clay baker and then put into a COLD oven. I know you can bake regular bread with a cold start…my GF bread rises nicely the first time, so I’m going to try it one of these days, but if anybody has tried or has thoughts about a cold oven start, please let me know.

    Thanks. Linda

  28. Debbie Wilson

    I would like a bread recipe that uses commercial yeast for
    leavening that the dough can be frozen . Thanks

  29. Update to above post…

    So this Cook’s Illustrated "almost no knead" method adapted to a sandwich loaf incredibly well. I think it’s reasonably "idiot proof" ;). The only thing I need to do is scale it up a little as following the given quantities makes too small a sandwich loaf. I’ll try to get the recipe and video up in the next couple weeks. Here’s a couple pics..

    And here’s the video: http://www.breadtopia.com/cooks-illustrated-almost-no-knead/#Almost_Sandwich

    Almost no knead sandwich bread

    Almost no knead sandwich bread

  30. I have an idea I’m excited about trying that I think would produce nice sandwich bread fairly easily.

    Eric’s Edit: Click this link to see the video for Cook’s Illustrated Almost No Knead recipe converted to a sandwich loaf.

    The basic NYT no knead recipe is too wet for a sandwich bread because it produces bread with holes that are way too big. If you’re using any kinds of condiments, like mayonnaise or mustard, they’re going to quickly find their way to the outside of the sandwich where you typically don’t want them.

    However, Cook’s Illustrated recently came out with their own version of "almost" no knead bread that is almost as easy, (actually easier in some ways I think), and produces a really good tasting bread with a tighter crumb. It’s intended to be a free form loaf but I’m sure could be baked, with a little adjustment in time and temp, to work fine in a loaf pan. Plus I think the recipe quantities given may be just about right for a standard loaf pan without having to scale it down.

    I’m going to try it myself in the next few days and report my findings here. If it works, I’ll include it in a video. This could be really useful info. The loaf bread I make now is significantly more involved and time consuming.

    If you want to experiment yourself, you can go to cooksillustrated.com and do a search on "almost no knead bread" and it would probably come right up. On the other hand, it’s a subscription site, so it might not. Anyway, I’ll let you know what I find.

  31. Shelley

    Yes, that is what I would like to do. I am looking for a simple, “idiot proof” way to make sandwich type bread for my family.

    Any suggestions would be greatly appreciated.

  32. By “traditional” do you mean a sandwich loaf type bread baked in a rectangular baking pan? If so, I don’t see why not. I suppose it would take some experimenting with time and temperature to get things right.

    What is it you want to do?

  33. Shelley

    I have made no knead bread several times and love it. Is it possible to use a no knead method to make a tradional loaf of bread?

  34. Very nice, Anjali. Thanks for the message.

  35. Anjali

    Yesterday I baked bread for the first time ever. I used your no-knead recipe with dry yeast and had good results. My family could hardly wait for the loaf to cool down. It was gone in no time!
    I will definitly bake it again. Also have started a sourdough starter.
    Thanks.

  36. Leslee Downer

    Have you tried adding white spelt and whole spelt flour to your usual bread flour receipes? It’s a lovely addition. Enjoy!

  37. Hi Richard,

    You might find that you don’t have to modify it. Whenever I add extra ingredients to the basic no knead recipe, I’m amazed at how accommodating the recipe really is. At most I would expect you might have to reduce the temp a little and increase the time a little but it wouldn’t be much and you’d have to just play around with it.

    Especially when experimenting, it’s nice to have an instant read thermometer on hand to gauge the “doneness”.

  38. R. Hardy

    Good afternoon,

    I have recently been working with the ‘no-knead’ and getting really wonderful results. Thanks for this website.

    Quick question. I lived in Santa Cruz, CA for about a year, and they have great microbakery culture. One of the breads was a sourdough, rosemary, garlic loaf, with WHOLE garlic and rosemary. It was divine, and wanted to know if you had thoughts on how to modify the basic sour dough recipe to account for the extra moisture in the garlic and rosemary.

    Thank you.

  39. Well, one thing I can tell you is that if you were baking no knead bread, which is what the above recipes are all about and call for 1/4 tsp of yeast per loaf, that 3/4 CUP of instant yeast would yield 144 loaves of bread.

    So if you use true instant yeast, you can probably cut back the yeast in a very big way.

    Just kinda curious too why all the sugar? Most of the above recipes call for no (or very little) sugar and they’re really good.

  40. S. Monsees

    I work in a school kitchen. We frequently ( 2-3) days a week bake buns or loaves. Our recipe requires 16 cup of flour,1 1/4 cup sugar, 2 TBSP salt we use 3/4 cup yeast, but our dough has a yeast taste to it.
    It has us stumped, and suggestions?

  41. jude ntadi

    i need recipe to make white bread for a party of 50 guest

  42. Hi Paul,

    I’m not sure I can be of much help to you there. I think you would be better served by consulting with a commercial bread baking organization in the UK. Here in the US, commercial artisan bakers get help from The Bread Baker’s Guild of America (www.bbga.org), and probably others.

    Good luck with your plans.

  43. Paul Marley

    I am interested in commercial bread making (white bread). Can you help me out with a good recipe. Thanks.

  44. Paul Johnston

    Malcolm K. of Toronto, Canada… is using balsamic vinegar with herbs… mmmm sounds good. Just what does the BV do to the taste of the bread and what combo of dried herbs does one use??

  45. Hi Dick,

    Good question. I added Malcolm’s reply to the recipe instructions. It is… “enough water to make a slack dough, probably 150 ml.”

  46. In Malcom’s methed, he does not specify how much water to use for the starter.

    Can you clarify?

    Thanks!

    Dick

  47. jan connell

    I love your web site and the Bread recipes..especially the no-knead.
    One suggestion: take off your ring when mixing dough..I read on a professional chef’s web site that our rings harbor Many bad germs and filth under them……

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