The Best No-Knead Sandwich Bread Recipe | Joe Vs. The Test Kitchen
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- čas přidán 17. 06. 2024
- A tasty, even crumb and a tender crust, requiring minimal kneading and no shaping, in less than 2 hours. Fantasy? Or the best thing since sliced bread? In this episode, Joe shows you the key to making the easiest, best homemade sandwich bread.
Get our Easy Sandwich Bread recipe: cooks.io/4b3mp7f
Get our No-Knead Rustic Loaf recipe: cooks.io/3KKMGMS
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Professional Test Cook Joe Gitter has worked on over 20 cookbooks and performed hundreds of recipe tests. Joe vs. The Test kitchen is an inside look into the mistakes and wins from the recipe testing process, showing the right and wrong ways to cook amazing food.
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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15 1/8oz bread flour
1.5t salt
1/4t instant yeast
7oz water
4oz beer
1T white vinegar
475f for 30 mins
my hero
Thank you. The links provided do not match this video. Where did all these grumpy commenters come from?
8-18 hours. I don’t have a loaf pan that fits into my Dutch oven.
I haven't tried the beer and vinegar in my pizza dough, which is otherwise pretty much the same. It seems like a good idea. But again, I object to simply dumping the yeast in. Some of us can't afford to waste these ingredients on bad yeast, so like peasants we make sure it works first, by proofing it.
@@WastrelWay You're right about blooming the yeast first. I've gotten brand new yeast at the store that was dead
I have no pot my loaf pans fit into so I put it on a thick bottom pan and wrapped heavy duty aluminum foil around the pan and made it very loose and closed the seams. I removed the foil after 30 minutes but it was very brown so I left a small piece on top. After 15 minutes I cooled it a bit and then dumped it onto a rack. This bread is delicious and crusty outside and moist and tender inside.
He explains that the steam makes it rise higher, so the more air tight you get the foil, the more steam will stay in your foil "tent". 💖🌞🌵😷
I just want to hug you! I've just made my best loaf ever and it's because you said a higher hydration is not always better! I was tired today, so I stuck to my regular sourdough recipe but reduced the water by 1/4c. And it's made the world of difference! Thank you, ATK, for being my go to for problem solving all these years. 💖🌞🌵😷
I like the soft bread on the outside because the toasted bread shreds the roof of my mouth. Try adding fresh garlic to the mayo, it's incredible.
if you brush melted butter over it as soon as it comes out and let it sit for a while, it'll soften it quite a bit.
amen
@@D33_G33 interesting tip. I'll try that next time.
You can put the toasted sides on the inside of the sandwich.
Agreed. Also, bacon definitely goes on the mayo side to keep bits from falling out; tomatoes go on non mayo-ed bread so it doesn't slip out of the sandwich and the juices soak into the bread.
Thank you so much! I live full-time in a 30-ft Class C RV and have a piece of canvas I put on a picnic table to knead bread, outside, as the canvas is washable. I have limited space but I do have a hand mixer with bread hooks and both SS and glass bowls with lids. So basic recipes without using a big stand mixer are very much appreciated! Yes I do have a small scale that can TARE for accurate measuring! It's small and totally worth it!
I would have to add onion slices to that sammich! YUM!
I started baking my own bread during the pandemic. I don't buy bread anymore, so I appreciate every single tip!
Thank You!
PS.
There's nothing like smell of baking bread or fresh coffee!
Fresh bread with fresh coffee is my favorite!
I've been using 70% hydration based on other recipes, because 76% dough seems so wet to work with. So it's really useful to see the process on video, and not be intimidated (or confused) by a much wetter dough.
And yes, Joe is a joy to watch!
My favorite is King Arthur’s Beer Bread recipe. I can eat the whole loaf in a day 😂
DO YOU WORK CONSTRUCTION?
Ounces ? It's 2024, let's do grams.
really good, thanks!
Thank you, Joe!
Great video joe!
I think it sounds easy and delicious. A little planning to make it, but not expensive - you can use a cheaper Dutch oven - many of us have a big pan that has a cover and can go into the oven. Make this once a week when it’s convenient, and I’m sure lots of money could be saved. Except it sounds so good we might eat way more!
You’re right. Might hafta make two loaves 😋
Thanks for the pan suggestion! I was about to use this as an excuse to buy a bigger dutch oven but didn't think that the casserole dish I make lasagna in would work the same!
Forward 1:25 for the recipe. Also 15-1/8 ounces is 429 grams. Sure would be nice if ATK could convert fractions to decimals, since I don't know a single digital scale that displays fractions.
You're right but I'm sure 15.10 would be fine
That's a good analysis and a good point about using decimals. This kind of recipe is very forgiving, and I do not weigh the ingredients. (I know, the horror!) Sometimes I think it's too sticky and I add a tablespoon or so of flour before the second rise. I've never had to add more water. It depends on the humidity, perhaps.
You can calculate it easily: just divide 1 by 8 (1/8), which equals .125 (decimal!) Add the 15 ounces and you're looking for 15.125 on your digital scale. My scale doesn't display 3 decimal points, so in this case I'd use 15.1 ounces.
EXCELLENT info/vid, TY!
This is now my new favorite bread recipe. Wonderful texture and flavor. Thank you!!!
Great video!
Tried the recipe, loving it. One oopsie on my part is that I over proofed it in the pan (don’t judge, life grabbed me) so the bottom was compressed.
But open to suggestions as to why the top was really browned after 30 when I took the lid off. Couldn’t keep it in the oven more than a couple minutes, and while the bread was baked (just) and tasty - curious for any insights.
Beautiful sharing 🎉🎉❤❤
What a great idea of flavoring the tomatoes before putting on a sandwich! I love making bread and recently learned how to make rye bread. However, I find using bread flour makes the bread so dense instead of softer like you buy in the store. Can I switch to AP flour instead? This bread looks interesting, will try it.
Thank you
Love watching Joe!
I would like to see Joe featured in more videos. I think he's the best presenting male chef they have. Even if we build our sandwiches differently, I think he has a great demeanor and seems knowledgeable in his craft.
Seems like a great recipe, and I like that you're trying to use less expensive equipment. Of course, your Le Creuset Dutch oven is almost as expensive as a stand mixer.
A question about the beer and vinegar:
1. Would you adjust the amount of yeast if you used a non-pasteurized beer?
2. Would using malt vinegar be better or worse than white vinegar?
I also have to say, I'm just a little bummed that you folks think we Americans can't understand the British pronunciation of tomato.
I love Lodge dutch ovens. Very affordable! The basic cast iron is not expensive or Lodge has enameled cast iron similar to Le Creuset but made in the USA.
@@faithsrvtrip8768 Also, if buying the 7.5 qt Lodge as open box on Amazon can save a bunch! Love baking inside a dutch oven.
Yummy
I put the lid of my dutch oven on the loaf pan (it was heated) because it wouldn’t fit in dutch oven… came out better than my sourdough boules… try it! And it’s done in 24 mins! PS-But don’t slice top with lam! That’s what rips it open and makes it beautiful!
really good food
How do you create oven spring when baking rolls?
Large stainless steel bowl turned upside down over the rolls. I usually spritz the inside of the bowl with a bit of water first.
This looks very similar to the ATK focaccia recipe (also delicious), except the overnight portion is opposite-- the focaccia needed a biga pre-ferment the night before and they're easier to bake.
What’s the best way to store it?
Made this today! My Dutch oven wasn’t big enough 🙈 so I used my roaster pan but the lid isn’t as heavy and I don’t recommend it 😂 the bread was really good but it got a bit burnt on the edges of the top and I didn’t do the “uncovered” step 🤷🏻♀️ still great inside though! And I couldn’t taste the beer so I will definitely make it again 🎉
When I tried to roll my dough out it was too sticky to roll up like you showed. I was afraid of putting more flour in it because I thought that might mess up the hydration. Is it OK to add more flour to the point where you can roll the dough out.
Any suggestions for using this recipe as a base for a GF version? GF breads typically don't do well with extra handling after it's single rise. Yes, I am using GF bread flour.
Being British I must protest old mate's pronunciation of "tomato" "basil" and "aluminium". Did the director give some notes between takes or something like "yea we can't understand the way you're saying tomato, can you try speak American?"
Well if he's working for ATK then he's living in the states and it's not surprising that his speech patterns are hybridized. It's human nature to adapt your speech to those around you.
Cannot access the recipes linked unless I purchase a membership. Not happening.
Find the instructions for baking the no-knead sandwich loaf using a bread-pan inside a (covered) Dutch oven on p. 194 of ATK's Everyday Bread cookbook. ATK's recommended bread pan fits perfectly in my oval Dutch oven.
It's not clear to me what recipe links in the description correspond to those depicted in the video. The "Easy Sandwich Bread" recipe is not depicted in the video and the "No Knead Rustic Loaf" recipe is for the boule shape. Is the recipe where you put the no knead bread in the loaf pan and dutch oven in the "Everyday Bread" Book? I can't tell by the description on Amazon.
It's the no-knead rustic loaf. It has beer and lager in it like he shows in the video. Now I'm off to see if my loaf pan will fit in my Dutch oven!
He clearly said you could use the same recipe for the boule and the loaf.
Joe, the dough was really wet and I used a scale ( even wetter than my 80% hydration focaccia ). Should I have added a wee bit more flour? Just took it out of the loaf pan and it feels really dense
"I am Jim Lahey, and I am your trailer park supervisor"
Isthere an alternative to the Dutch oven? I live in asmall apartment and need space saving equipment and I don't own a Dutch oven
Yes you could use a sheet pan and cover the loaf pan with a cheap aluminum baking tray that's deep enough to use to cover the loaf pan. They don't cost that much and if you are using as a cover / lid over the bread it can be reused multiple times!
You can just add steam to your oven!
Re: adding steam to your oven as mattymattffs said if you put an oven safe dish with some water on the lower rack underneath the bread that will help create the steamy environment
4:00 it does depend on the flour tho... the brand i use, cant handle more than 76 or 74,4 hydro... therefor remember that.
So, I should have started this in 1879? looks amazing
Came for the recipe - stayed for the comments lol
Good luck calculating hydration percentage with fractions in imperial measurements.
Doesn't that damage the enameled cocotte if done repeatedly?
I don't want to use beer in this recipe.. any thoughts on what to replace it with?
You can use water, but I would drop the vinegar. The recipe should still work. In fact, the original 25-year-old recipe for no-knead bread uses only water and nothing else. ATK is using beer and vinegar in this recipe simply for flavor. They were trying to make a quick "faux sourdough," relying on beer and vinegar to mimic the flavors without investing weeks in a sourdough starter.
@@russbear31 Thank you !!!
It's amazing what supermarkets are calling Artisan bread these days. It's just a regular white loaf, with an extra Tabl. of sugar in the recipe, sprinkled lightly with flour. A half loaf sells for $2 on sale. No crunchy crust, no flavor from long fermentation. Just dressed up regular, squishy white bread with sugar and a sprinkle of flour.
Sounds delicious ! Does Fresh Fermented Flavor mean it's a form of Sour Dough ? Thanks for your effort. GeorgeK
What is with sandwiches that are mostly bread?
Anyone tried this in a Pullman pan? My first loaf is about to go in the oven. If we like it, I'm thinking about getting a 13" Pullman pan, adjusting the amounts, and making a habit of this.
Actually, No Need to Knead by Suzanne Dunaway was published in 1999.
that's a large dutch oven. my dutch oven. unfortunately doesn't fit my loaf pans. I'd need to make tiny loaves.
I thought the same and someone else pointed out if you have a casserole dish with a lid (like you'd use for lasagna) you can do the same thing. Or if you have a dish that doesn't have a lid, if it's oven safe and fits the loaf pan just cover it with foil
Joe is quickly becoming a big reason why I click on new videos, thanks!
🖤🥷🥷🥷🥷🖤
The toasted side should be on the inside of the sandwich, and you need more tomatoes.
I was all ready to be on board till …put you loaf pan in the Dutch oven:(.
My loaf pan would not fit in my Dutch oven and I definitely am not able to buy new one for this 😢
Not invented in 2008, the book "artisan bread in 5 minutes a day" which I use for instance came out in 2007. No knead bread no doubt is an older concept than that.
I was thinking king that , too.
I don't drink booze, so I'd appreciate a recommendation for a light lager. Thanks!
Salty comments eh?
Goodness, there are some grumpy curmudgeonly people commenting on this vid, it's not normally as bad as this!
Thanks for the recipe, but I don't knead it.
This video doesn't address why you want to make sourdough bread the old fashioned way.
followed the directions ended up with a pancake batter that was about 120 percent hydration you didn't count the beer as a liquid
429g bread flour
9g (2%) salt
0.75g (0.2%) instant yeast
208g (48.5%) water
120g (28%) beer
15g (3.5%) vinegar
"Joe" is an AI hologram, I am convinced.
Then he's been hologramming around ATK for almost 9 years.
Thumbnail switch
I love you ATK (and I saw it for just a second on the screen) but it’s high time to give equal time or better yet prime time to metric measurements for baking. Same thing for baker’s percentages. I know not everyone wants those things, but they ARE crucial, normal baking information.
It's incredible that people have baked wonderful bread for millennia without either of those things.
He did address baker's percentages. They tested three different percentages.
I too want percentages in the metric system, damnit!
The baking times and temps are seriously wrong
Much rather would have home baked bread than soul-less supermarket bread in a plastic sleeve.
Enough salt in the comments to make ten loaves. its actually cheaper to make your own bread, not to mention it tastes better and the sense of accomplishment that comes with it. the only reason not to do it is laziness , impatience or both. its not even hard, its "no knead" for goodness sake.
What about a good gluten free one. Do you have one?
ATK has an entire cookbook (formerly two volumes) of gluten-free recipes, including a chapter on breads, pizza and crackers.
50 and 1 8th ounces...so what is that? 4 cups? 14 cups?
15 ⅛
@@sammiew06 HOW MANY CUPS DOES THAT EQUAL?????
Depends on how you measure out the flour (and the type of flour). ATK prefers to dip and sweep so their "cups" are generally heavier than, say King Arthur Flour or Martha Stewart or whoever. One cup of bread flour in ATK-land is 5.5 oz. So 15 ⅛ oz (or 430 grams) of bread flour is 2¾ cups.
Yea, well I'll use Arnold's.
Have you read the list of ingredients? I had to give it up. My health matters more than convenience.
@@angelbulldog4934 Enriched Wheat Flour, Water, Sugar, Whey, Yeast, Butter, Sea Salt, Cultured Wheat Flour, Vegetable Oil, Soy Lecithin, Grain Vinegar, Citric Acid, Wheat Gluten. So what's your problem here?
@@AirrowRocket I found a slightly different list of ingredients.
Whole wheat flour, water, bulgar wheat, sugar, soybean oil, wheat gluten, honey, yeast, whole wheat, cultured wheat flour, salt, soy lecithin, grain vinegar, natural flavors, citric acid. I'll start at the top.
*Bulgar frequently contains arsenic.
*Soy anything. The most GMO, glyphosated crop in America
*Grain vinegar is often made from GMO corn. Gotta love Monsanto.
*Natural flavor is from aborted fetal kidney cells (called HEK293 in the industry). I've written copious letters to food producers (like Nabisco, Kraft, and many others), fast food restaurants, soft drink companies and such. Had a response from PepsiCo that confirms it. The others didn't have the guts to answer. I'm not a cannibal.
*Citric acid isn't from fruit. It's from the fermentation of crude sugars by the mold Aspergillus Niger.
I've been involved in food and nutrition for over 50 years. I don't know it all, but I care what goes into my body, so I do my research instead of blindly cramming things into my pie hole. Garbage in, garbage out. It seems to work for me. I'm 75 and don't even have ibuprofen in my bathroom. Food is my medicine and my medicine is food.
Imagine thinking no knead bread was invented in the 2000's...
15 1/8 ounces translated -
3.295226751425 cups
or more practically, 3 1/3 cups.
One might think "America's" Test Kitchen would stick with standard American measures.
my thoughts exactly. who let this brit here
Lol, oz are used in America every day.
Ounces aren’t American?
That's the thing with translating "cups" of dry ingredients - everyone has their own standard, including ATK. In ATK-land, they prefer a dip and sweep method over spooning into the measuring vessel. Their "cup" of bread flour is 5.5 oz. (note that other flours will be different). So that 15⅛ oz (or 430 grams) of bread flour is 2¾ cups.
I felt for Joe when he didn’t get to call it “aluminium” (or “tomaHto” or “Bah-zle”)…it sounds a bit jarring with his accent. (I choose to blame some clueless producer.)
So you at LEAST need a $40-$300 dutch oven to make this? Thanks for telling us....after the 6 minute mark :(
First
Or you could just, kneed the bread and make a better bread. It's not difficult.
It’s not better. Can’t speed up leavening and have the same results.
It is kinda wild how much effort they go to not to knead it.
@@AdamBechtol high hydration dough is not hard to knead either, they make it out like you are kneading noodle dough
Sorry, but giving ingredients in ounces and fractions is just plain dumb.
Sorry, but who the hell uses ounces for bread. The international standard is grams. Even American name shops use it.
Boo hoo.
Aw, do you have to press the unit button on your scale? How will your fingie survive? =(((((((
@@seekerrild4629 nah, I just don't make recipes with dumb units. Waste of time
Another yawn
I can't afford you all on social security
What? Poverty mindset. Not my problem. Enjoy being poor.
Can afford bread, but can afford your phone or computer and internet!
Rather deceptive. I doubt people will spend 2-3 minutes of active time with this bread.
And it's a bit of a process, multiple containers, and proofing.
In a few years someone will make an upgraded version of this bread, but call it "Kneaded sandwich bread" to save you from all the hassle of this one 😆
A few minutes of kneading and voila.
So I’ll save $5 but I have to wait 37 hours lol
Does look tasty tho I’ll give you that
Absolutely garbage recipe. Give us ingredients in weight. And for ****s sake, don’t use table salt. Bakers and cooks use kosher or sea salt for anything decent. Horrible.
Oh please. There's been tons of studies over the years that demonstrate that the only real difference between kosher salt and table salt is texture. Sea salt, however, I'll grant you. And I'll also grant you that I'll pass on this recipe.
Today you learned that the oz in this recipe is weight.
@@seekerrild4629 Did they though?
Your accent shouldn't be saying tom-ay-toes, very weird
Can't stand this chap. Too much oil in his mouth.
This video is full of words that Yanks say wrong like Aluminium, Tomatoes and Basil, as well as the ridiculous use of imperial units. I don't know how the chef can face defiling his British roots.
When in Rome and all that! He's probably like me - I was raised in London, but have lived in the US for 21 years. I haven't lost my accent, but I do tend to pronounce aluminum, oregano, basil and tomato the american way as that's what I hear, I appreciate this may sound rather odd/jarring to some people!
worst BLT recipe ever. toasted side goes in and prevents sogginess. tomato MUST come into contact with mayo, this is MANDATORY, not optional.
thinking more on this, its amazing how you can mess up something so simple
See, we have these little places called bakeries in my city. For under $6, I give them money and they give me a loaf. Cool how that works.
I legitimately want to know why you’re watching this video.
Lucky you. We don’t have that in America. I’m serious.
@@GannJerrod me as well. there area lot of people like this in the comments.
@@nickcpvThe country of Manhattan has many wonderful things. 😂
@@GannJerrod why is he even watching this channel, there are places call restaurant and he doesn't have to cook for his entire life
Because we have all day to be making bread… get a clue, dude.
Bread is less than five dollars and that beer alone is going to be $6.
So out of touch with reality
So dear human, why are you watching this? Is it only to complain? Is that beneficial to yourself or anyone ? No it lowers your vibration or energy. Everything is energy so don’t say it’s nonsense. We must become cooperative and many have and many, like you must catch up. Just watch how it’s done and you’ll be a fast learner. ❤️
K made sure you begin 18 hours before you’re hungry or just get in the car and drive five minutes to the store. It’s cheaper than buying all these ingredients and all your unpaid labor. Dumb.
You’re going to spend more money buying all these ingredients than just buying the bread outright… so just buy it and save yourself the frustration of trying to become a French bread maker.
You do understand that a 5-pound bag of flour makes more than one loaf, right? Same with salt, yeast, sugar, etc.
geez the comments…so unkind
It would have been nice if the recipe in the link was the correct one, many thanks to 9ramthebuffs9. Of course I do not have a dutch oven large enough to bake it in, so I'm trying it in a large corning ware pan.
this guy is sooo boring and irritating. get rid of him .
So please watch something you enjoy.