Knead Not Sourdough

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The holes are supposed to be there. Make french bread or some other type of loaf if you don't like this style, which is known for its crust, those holes and the flavor.

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I use my 3yr old starter I made here in TX and it gives it an extra bit of flavor vs the yeast in the recipe.

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I did hte 19 hours and i too think a little more time might yield more flavor. I have the bread bakers apprentice book and I am adding this into the book with tape , darn good reciepe Alton! love it.

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I've been baking bread for years. I've resorted to using the bread machine for most of my loaves. This recipe was so simple I had to give it a try. I don't have a dutch oven, so I followed another comment's suggestion and used my soup pot. The dough had a good sour flavor and handled very nicely (must be due to weights of flour & water to get the right ratios. It was the most beautiful loaf to come out of my oven. My bread was also very holey, and a little chewy. Also, the bottom crust was very brown and I had a hard time slicing through it. All that aside, I couldn't stop eating it!! Next time, I think I will give it a few more kneads to work through the bubbles. I will also invest in a proper dutch oven with my next paycheck. Thanks for another winner, Alton!

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This has always turned great for me!!! I have started using a scale now when I make other breads and what a difference!!! Way to go Alton

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Love this recipe, but always has huge air holes. Any suggestions?

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I just couldn't. believe how easy this recipe was to make. I'm not much into baking but after picking up some cast iron skillets and a dutch oven at a garage sale ($5 each for a 10", 12" and dutch oven I had to give it a try. My son and I whipped up a couple batches and they worked perfectly, tasted great! Now that we've got the basics down we'll try and make some tweaks for the fun of it. Any suggestions on stuffing with cheese or herbs or something?......I really don't care where the original recipe is from, AB showed me how easy, simple and fun it is...Now that I've been paying attention for the last year or so, I'm coming to realize that I don't have to run to the store all the time and can make pretty much anything I want once I've found a recipe, or after learning the "science" of cooking I can figure it out....

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I've made this bread several times now and its been great every time. But, this most recent time, I didn't get to it until it had been sitting for about 36 hours. It tasted the BEST YET! It had a lot more of the sourdough flavor that way. Also, I figured out that I don't like to bake it uncovered at all. If you do, it will have a fabulously crisp crust, but for my taste a little too crisp (I cut my finger pretty badly trying to slice it up with a bread knife. I just leave it covered and bake it for about 7 minutes longer that it says for the covered section. Then, its done and incredible. I also brush the top with olive oil or butter when it comes out of the oven to soften it and add a little more awesomeness.

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This recipe and method makes wonderful bread. Far better than anything I've ever made before. So that gets the 5-stars (although it isn't really sourdough. However, I do think Alton needed to acknowledge that this recipe and method, while not invented by Jim Lahey, is an almost exact replica of his recipe that appeared back in 2006. Yes, I agree that Lahey did not "invent" this method, and it has been the subject of various books in the last couple years. However, by the same token, Alton Brown certainly didn't invent this recipe or method either, so it's a little unseemly for him to present this copy-cat recipe on his show without at least saying, "Hey there's this great no-knead bread method that's been making the rounds the last year or two and I wanted to try it." And to those who say Alton's recipe is markedly different from Lahey's, it isn't. It's the same recipe, same method, same everything with some very minor tweaking.

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I have made this bread at least 30 times now and it never disappoints. I constantly have people asking for the recipe.

Tip for the second rise - I spray a standard dinner bowl with a small amount of cooking oil spray before sprinkling the cornmeal on it. You could also use a dinner plate for this but I think the bowl makes the shape a little more round. The cooking spray makes the cornmeal stick right where you drop it. I then drop the dough on top (seam side up and sprinkle cornmeal on top and cover with a towel. After this I never have to touch the dough again. Once the second rise is done, I simply take the heated pan out of the oven and turn over the bowl and the bread drops right into the pan (seam side down. The PAM doesn't seem to affect the flavor or the crunch at all.

Good luck!