Knead Not Sourdough

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This is a brilliant recipe. I've made manyof AB's other bread recipes from his books, and this one is the best! I was skeptical given the ease of the recipe, but it came out perfectly and was a total snap to make. I'll definitely do this again.

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Alton Brown is my cooking guru, and he hit the ball out of the park with this recipe. I've been engaged in making bread for about a year now, and have been struggling until I discovered the "knead not" sourdough recipe. After three tries at it, I'm convinced that a chimpanzee could make very good bread with this recipe, so simple is it, and so reliable the results. My only suggestion would be to use a smaller dutch oven for a taller loaf more suitable for sabndwiches - we used a Le creuset #22 (about 3 1/2 quart dutch oven rather than the bigger one called for in the recipe.

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This bread recipe is the easiest most awesome recipe ever!!! The second time I made this (today I added dried herbs and you would think I bought this bread in a bakery that specializes in Tuscan/artisan bread. Thanks Alton. I did weigh my flour

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This recipe was so simple. My 6 year old and I put it together. Don't have a Dutch oven so I used the insert for my large slow cooker. Wasn't sure of the temperature limit of the handle so I just used foil for the top. It worked out fine. The five of us gobbled it up with dinner the next night. Will have to make 2 loaves next time.

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Having always been a dismal failure @ bread baking, I cannot tell you how happy I am with this recipe. It is absolutely fail proof. I've shared this recipe w/friends & family & everyone loves it. Best bread EVER.

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I have never made bread before. The first time I tried this recipe, It came out wrong. The dough was too lose. The second time I made it, I used less later (1 cup and a couple of tablespoons, instead of 12 oz. I also only used 2 cups and 8 tablespoons of flour (17 0z according to google. The dough didn't rise as much as I thought it would. Maybe next time I'll use more yeast. I also let it sit out for 24 hours instead of 19. I think next time, I'll let it sit a little longer. The dough wasn't as sour as I would like. Otherwise, I think this recipe is great. It was a great texture and it still very delicious. Relatively easy, after a couple of mistakes. Lol. Thank you!

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The easiest bread Ive ever made! Texture is chewy like sourdough and like you spritzed the inside of the oven when baking, but you didnt. This is by far the best for ease recipe and method for making a round of sourdough bread. I make it at least once a week. My dutch oven is enamel and it works great in there. I believe it would work great as well in an un-enameled dutch oven too. Highly recommend this recipe - and I have.

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This bread came out amazing for me, but only after a couple tries with some modifications (some of which have already been mentioned in older reviews.

First, I only used 10 oz of water. It will seem a bit dry when you just mix it together, but the water permeates all the flour after a few hours.

Second, I let the bread sit out for 26 hours. 19 hours just wasn't enough to get any noticeable sourdough tang going.

Third, I let the dough bench proof first for an hour in the oven with a pan of hot water (a la Alton's basic bread recipe, then let it sit covered on the counter for 2 more after that. I just didn't get a decent enough rise any other way.

Finally, I scored the top of the loaf before putting it in the oven, though I think that might have had more of an aesthetic effect than anything.

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I have made many yeast breads, both sweet and savory and look forward to making this one. My 3 star rating is due to not making it yet (will comment again later on taste, etc. I plan to use my slow cooker insert in place of a Dutch Oven (which I do not have. I do have a scale and use it frequently; I would recommend every cook have one.

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Excellent on the first try! Well, my first rise was really about 24 hours. Perfect, beautiful loaf by following the directions exactly. Next time, I will use less salt; my finished loaf is saltier than I prefer. Can't wait to try variations! Thanks so much for a wonderful, correct recipe.