Faster No Knead Bread

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  1. i stopped the video where she is about to pour in the water and it appears to me to wwwaaaaaayyyyyyy more than 1 1/2 cups. and, hmmm, this takes no time at all to make? and yet let it sit 3 hrs, or 4 hrs or 5 hrs? hmmmm. and i have made this type of 'artisan' bread several times. the interior of mine seemed to need more time to finish baking, there was still a bit more moisture than should have been present. Jenny gave us a quick view (couple secs or three) of the inside then put the halves down. she didn't even want to taste it. hmmmm while she has wonderful enthusiasm during her preparation i would not care to follow her recipe based on my own experience. and i don't wish to be a critic, although it appears to be so, i'm not so easily swayed anymore to follow someone's own recipe. i've had too many failures doing that.

  2. I did what you said with white flour and it's been now 8 hours and it does not look like yours. I think it needed more yeast and a bit more water. Not happy with your recipe.
    My original recipe is, 3 1/4 up flour, 1 tsp salt, 1 tsp yeast and 1 3/4 cup of very warm water. That works for me and will stick with this one.

  3. The first time I made this I used a pizza stone, came out good. Today i thought why not my small round roasting pan. We all have them, encluding small and a large one. So I used the small round roast pan. Came out perfect. So you can use that round small aluminium roasting pan. Worked for me!!!!

  4. 🌷🌷🌷🌷🌷 Thank you this is so delicious and easy to make. I've made bread my mom's way for years, takes 10-12 hours. Still do, but this is a must have receipe. When I'm too busy. Thank you again🌷🌷🌷🌷🌷🌷🌷🌷

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