I get lots of questions on my Kneadlessly Simple cookbook. Here I’ve answered some of the frequently asked ones. (A lot of questions are also answered on the video; click here .) A surprising variety of breads can be made using the kneadless method; see a gallery of a whole array as they were tested in my kitchen here.
BTW, if you scroll down you’ll see the very interesting results of a Fleischmann’s Yeast survey showing high satisfaction with the Kneadlessly Simple recipes. Yea!
Q: How does the Kneadlessly Simple no-knead method work? How can you skip the kneading?
A: Most modern yeast breads recipes call for kneading (or mixing the dough by machine) to develop a very elastic protein called gluten. The process moves around two proteins so they come in contact and form these gluten strands. The stretchy strands then trap carbon dioxide produced during fermentation. It leaven, or puffs up, yeast doughs.
The Kneadlessly Simple method lets doughs knead themselves, so you don’t have to! The natural bubbling of fermentation (shown in the photos) causes doughs to gently move and stretch, especially when they are fairly soft and moist (as Kneadlessly Simple doughs are). Even though the activity is barely visible, it works much like regular kneading, just more slowly. The very long, slow first rise allows plenty of time for this “micro-kneading;” the rubbery consistency at the end of the rise and good texture of the finished breads are the proof.
Q: Do you think no-knead bread is a fad or here to stay?
A: Definitely here to stay! Fleischmann’s Yeast tried out some of my recipes in their test kitchen, and liked them so much they then got some customers to try them too. Then Fleischmann’s surveyed those bakers to get their reaction. The results suggest that no-knead, at least Kneadlessly Simple no-knead breads, are going to stay around. People liked the recipes even more than they expected too, and over 95 % said they would make them again. Here are some of the survey questions and results:
Compared to your expectations how would you rate the recipes?
1.1% Significantly worse than I expected.
5.3% Somewhat worse than I expected.
25.0% What I expected.
36.0% Somewhat better than expected.
32.6% Significantly better than expected.
How Did You Like the Recipes?
2.4% Very Dissatisfied/Dissatisfied
8.6% Neutral
37.8% Satisfied
51.2% Very Satisfied
*97.9 % Said They Would Use Them Again
Impact of Ease/Convenience on Your Baking Habits
16.4% No-knead will not affect my amount of baking.
18.9% No-knead will increase my amount of baking by 10%.
26.4% No-knead will increase my amount of baking by 25%.
38.8% No-knead will increase my amount of baking 50% or more.
Q: If yeast doughs will naturally knead themselves, why do most recipes call for kneading?
A: Good question! The custom of developing gluten by kneading (or by manipulating dough in some other fashion) has been passed down through centuries of baking. The procedure is now so commonplace that it is widely viewed as the traditional way. Actually, however, kneading was itself an innovation, perhaps discovered by an early baker interested in speeding the bread baking process. Bakers’ guilds and later, cookbooks, perpetuated the use of various gluten-developing techniques.
In parts of the world still without affordable electricity or power mixing equipment, some large-batch bread bakers continue to use more ancient methods: They mix troughs of ingredients using whatever simple stirring tool is available, then simply let time and natural chemical processes develop both the gluten and flavor. So, the “kneadless” way is not new, it’s just new to most modern American bakers.
Q: Why do you say your recipes are not only easier but produce better bread?
A: Baking experts widely agree that while a fast first rise might be more convenient, a slow rise that results from a small amount of yeast and a cool environment yields better bread. This gives various enzymes time to cause chemical reactions that improve dough quality. Some enzymes make breads taste and smell sweeter and richer. Some give loaves a smoother crumb and improve crust browning. Others help break down seeds and coarse bits of grain so they are more palatable and digestible.
Additionally, a long, cool first rise gives the yeast plenty of time to ferment and produce alcohol—a surprising, but important flavor and aroma component of bread. Since the natural, “micro-kneading” requires no effort or attention, the structure-enhancing gluten is always thoroughly developed. In contrast, human hands sometimes get tired and stop kneading too soon. Finally, the moister-than-normal doughs and long standing periods allow the flour to fully absorb water. Which means that Kneadlessly Simple breads stay moister and fresher longer than conventionally prepared homemade breads.
Q: Since your recipes all feature a long, slow rise, why do you call for “fast-rising” yeast?
A: When the “fast-rising” yeasts came on the market in the 1980s, manufacturers dubbed them that to spotlight one of their advantages over the regular active dry yeast. But the newer yeast products have another advantage that makes them just the right choice for the Kneadlessly Simple method; the particles are finer and blend with water more easily. As a result, they can be conveniently added directly into dry ingredients without being activated in warm water first. And, unlike the ordinary active dry yeast products, they will grow well even when the dough is mixed together using ice cold water, a step that’s important in the Kneadlessly Simple approach.
Q. Why mix doughs with ice water? Won’t the cold temperature hurt the yeast?
A: The ice water will absolutely not harm the fast-rising yeast. They can tolerate extremely cold conditions, so it’s not even necessary to check the ice water temperature. But the ice water does slow down yeast activity until the dough warms up again. Called retarded first fermentation, this new technique is now catching on in some cutting-edge commercial artisan bakeries, and it will work exactly the same magic at home.
Why this simple step yields better bread is not yet fully understood, but it definitely enhances flavor, color, and texture. I have repeatedly observed this myself with side-by-side comparisons of loaves made exactly the same way except for the use of ice water in one batch and warm water in the other. (The improvements are even more pronounced when I refrigerate the dough a while before setting it out for the long countertop rise, so I suggest this as an optional step in all my recipes.) Besides being effortless and effective, the cold water technique has the added advantage of eliminating any chance of overheating and destroying the yeast. As long as the yeast is fresh and the first rise is unhurried, the yeast will raise the bread every single time.
Q: Where did you get the idea for your slow-rise, no-knead method?
A: I’ve loved making and eating yeast breads since childhood and have always wanted to simplify the process so others could more readily enjoy the transcendent experience of fresh-from-the-oven bread. To that end, in 1985, I wrote a bread book featuring very accessible recipes. Most of the breads relied on a quick, very warm rise approach that was convenient but, in truth, didn’t deliver great flavor. However, one recipe, my Slow-Rise White Bread, called for barely warm water and a minimal amount of yeast; a short “kneading” in the bowl using a mixer; then a long, cool 12- to 18-hour countertop rise. I noticed that the resulting bread had exceptionally nice texture and flavor, but, unfortunately, I didn’t continue experimenting and eventually moved on to developing other kinds of recipes entirely.
I’d forgotten about my recipe until I read about baker Jim Lahey’s No-Knead Bread in The New York Times in 2006. Lahey had completely eliminated all kneading and had switched to baking in a Dutch oven to create a wonderfully crusty, artisan-style boule. But, otherwise, his approach was similar to the one I’d used for my slow-rise white bread years before. Inspired by his results, I began experimenting with all kinds of breads, skipping the kneading, minimizing hand-shaping and other messy, off-putting chores, and building in flexibility so that even those with little expertise or time at home could easily make yeast bread. I had also tried out and loved a new ice water method that noted baker Peter Reinhart raved about in his 2001 award-winning book, The Bread Baker’s Apprentice. Since it was an effortless way to improve bread quality an simultaneously eliminated any risk of harming yeast through overheating, I incorporated it into my Kneadlessly Simple method. The rest, as they say, is history.###
Rena, I am sorry to say that regular yeast won't work very well. It is not formulated to tolerate such cold temperatures. Since you don't have the fast-rising yeast, you could try what you have and try using cool water instead of cold–but I can't really say how well that will work. Also, the rising times are going to be different. Sorry, I can't really recommend this but it might be okay…
I began a recipe from your book and then realized I only have regular yeast. Is there any way to make that work? I can't make a trip to the store right now and hate to waste all those ingredients. Thank you!
Hi, thanks for your comment. The reason that yeast recipes are not totally predictable is due to the yeast. In the same way that plants grow differently in different conditions, yeast will grow differently depending on the moisture and warmth–just a little or less of each can cause more or less rising. You will get the feel of things as you gain experience working in your own kitchen. Good luck!
Hi! May I just say I love your book and the recipes! Been experimenting with them (not always successful) but t keep on going! Thanks so much for introducing me to the wonderful world of no knead bread!
No, I haven't tried this, but you certainly could. I know this is a technique that some artisan bakers use to give their bread extra flavor. Perhaps I'll try it, and will post back here if I do. Let me know if you have good luck with it, too.
Have you ever tried saving, say, half a cup of dough from a batch of no-knead bread, refrigerating it, and adding it to the next batch of bread dough in several days, repeating the 1/2 cup saving routine? I so, did you find that the "saved dough" process improved the bread's flavor? I'd appreciate your comments on this idea.
I assume that you mean the 100 percent whole wheat honey bread? I am really puzzled, as the first rise calls for only flour, salt, yeast stirred together with ice water and oil. (The mash shouldn't go in till after the first rise.) Unless the yeast is old, or the mixture is too dry to make a slgihtly moist dough, or too much salt was added, the yeast should make the dough very bubbly and somewhat puffy. Perhaps you should check the yeast viability by proofing it. That is all I can think of that would cause "nothing" to happen. I'm happy to try to help further–if you have more details and wish to e-mail me.
I have tried making the whole wheat-honey 3 times and it will not do the first rise. I follow the recipe exactly, put in fridge for 10 hrs, then out on the counter and nothing. I bought fresh yeast, Bread Machine (rapid rise). what could I be doing wrong? HELP
Oddly, nobody has asked about the time for baking smaller loaves–this would really depend on how small. If you have smaller than normal loaves–say half normal size,I'd guesstimate 35 to 45 minutes to bake. The recipes are designed to work without a stone, so I don't know the answer to that.
I am disappointed in the FAQ's in that all are completely covered in the book. I have questions about baking times for smaller loaves / smaller pots, and storing dough longer before the second rise, also baking directly on a stone. Haven't these questions been asked?