Comments on: No Knead Bread – Revisited 2 Ways

By: Sherrie

Sherrie — Tue, 07 Feb 2012 17:33:40 +0000

I’ve been following your recipe and directions, except that I’ve been making it in two loaf pans instead of the dutch oven. They’ve been turning out excellent, and make much nicer sandwich slices.

By: meem

meem — Sun, 17 Apr 2011 22:19:55 +0000

You don't need the fancy LeCruset oven. Sam's Club sells a 5 or 6 qt enameled cast iron dutch oven for $40!

By: bdmccall

bdmccall — Mon, 07 Mar 2011 19:21:39 +0000

I will submit a warning for pouring water into a hot dish in the oven. If you spill water on the glass in your oven door, it will shatter, and you will have a $350 loaf of bread. I learned this first-hand. I would suggest using the spray bottle.

By: Jeff

Jeff — Mon, 13 Sep 2010 20:32:14 +0000

Ok Nick, I'm trying this out–finally. Had to use regular flour instead of bread. We'll see how it goes…

By: Carrie R

Carrie R — Wed, 14 Jul 2010 22:29:30 +0000

Just discovered your blog (via Capital Cooking) and while looking thru your site found this recipe. Tried it out today and it was so easy and good. Nothing beats homemade bread. Thanks!

By: eileen

eileen — Fri, 26 Feb 2010 15:57:16 +0000

Thanks for the extra tips on no knead bread. I have been baking the bread for the last month and have made the bread approx. 8 times. I have made it with just white bread flour, half white whole wheat (lower rise) and with olives (best!). I have been using my cast iron (not enameled) covered pot made by Martha Stewart. She is not making this pot anymore, but I did some research and found that Target is selling a pot like this for $30. As soon as the snow stops I plan to pick up a second pot. I have a loaf in the freezer and need to taste the bread after defrosting. I am hoping its good. I prefer to make two loaves at a time because it is long time waiting for all to be done, easy as it is. Thought your readers might be interested in the less expensive pot. Also would be interested to know if you really think the enamel is better than baking the bread directly on cast iron.

By: chau

chau — Fri, 26 Feb 2010 09:30:04 +0000

wow. i love this recipe! i definitely like the no knead bread. we have no bread machine and i have only made bread from scratch once. Will have to try this recipe on a free weekend of mine. thanks!!!

looked at the cheese bread thread too and that might be motivation enough to swing by whole foods to stare and gawk at their cheese section. YUM-o

By: Jeff

Jeff — Wed, 13 Jan 2010 19:14:24 +0000

Despite the fact that I have a bread machine, I’m going to try this recipe. Almost seems like it should be easier than using the machine. Hopefully it won’t fail…

Question: do you think I should buy that book that the no knead bread recipe came from? Is there more to it than this one recipe?

By: valereee

valereee — Sat, 31 Oct 2009 18:28:32 +0000

The pot helps, but you don’t need an expensive one to make the Fahey bread from the NYT recipe. I bought mine at the local thrift store for $5. It’s a heavy cast iron pot with a domed lid. That’s all you really need.

By: Sam

Sam — Fri, 29 May 2009 10:35:14 +0000

I finally got around to trying a version of this bread that wasn't exactly the no-knead kind. I baked it in a corningware dish with the glass lid on for the first 30 minutes and off for another 15 minutes. It turned out ok as far as texture and the crust wasn't as evenly browned as I wanted it to be, but with the roasted garlic and parmesan cheese I folded in, it tasted pretty good. My oven is a cheapy, apartment oven, so I'm not surprised at the uneven browning.