Knead Not Sourdough

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This is great bread.

But now I just can't stay out of the mix...

With all due respect, cooking should not be treated as chemistry! When one finally learns to put the measuring instruments away and use a "pinch of this," or a "dash of that," you're understanding of cooking will be measurably improved and quite a bit more fun! Grandma was right, and the only reason we have cookbooks today is because her children badgered her into measuring everything so they could write it down!

So, regarding the fellow who can't convert from weight to volume, shame on you. Buy a scale, by all means, but come on - this is bread, for crying out loud! Add enough flour to make a dough! This is NOT rocket science!

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All of you gave this ole woman quite a chuckle. Making no-knead bread in a dutch oven isn't a new thing someone just recently dreamed up - people have been making this kind of bread ever since dutch ovens were invented.
The woman rose in the morning, made the dough and kept it on the back of the woodstove until it was ready to bake.
I think Alton, as knowledgeable as he is about food hstory in general ascertained that whomever claimed to suddenly come up with this new fangled bread making needed a little history lesson themselves.
Keep up the Good Eats Alton - we love you!

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I was a little hesitant on how this would turn out based on the lack of ingredients and preparation for other sourdough recipes compared to other recipes I've tried (lack of a "starter" for one. However, this worked out better than expected, and considering it was easy (hence the name, this is pretty foolproof even for those who never thought they could bake. Oh, and to "Two from Eclaire, IL", just get over yourself. As Mary clearly pointed out, nobody "owns" this recipe. Go watch Jerry Springer, loser.

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AB has a great chemical recipe show. Prove it you ask? Well, he takes a complex chemical process, using organic and some times live materials, that most humans don't understand, and teaches it in a way that is straight forward, delicious, and most importantly, Repeatable. Because AB uses chemistry to create the final product and make it repeatable [remember that science is about getting repeatable results], ratios of the ingredients [reactants] must be as exact as possible. Volume is too easily inaccurate. Weight is the most repeatable way to accurate measurements for the general public. Cooking like my grandmother, with a pinch of this and a dash of that, does not create a repeatable product [unless you treat it like science and record every measurement of every ingredient until you get the result you want-but then you would be doing the research AB has already done for you]. If you enjoy cooking, $20 for a scale is not only a great investment, but may end up being one of the cheapest, yet most often used tools in your kitchen [I personally can't wait till they make one that is built into my countertop]. *Please also note you can patent recipes, but it's generally not done because a patent lasts only seventeen years and then the information becomes public. That's why Coke's and KFC's recipes are still a secret. It was never patented.

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Delicious. Just like on the show. Worked perfect

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This is the best bread I've ever made. It's become a favorite at our house and we've made tons of variations. We make it at least 2x/week.

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To the person complaining about not being able to afford a scale, a quick google search reveals various digital scales for under $20 so quit crying. If you bake much, it is more than worth it.

Now that that's out of way, the recipe is awesome as always. Alton Brown is my favorite Food Network host by far. His show is like Macguyver & Bill Nye teaching culinary arts. Sound too awesome to be true? Just watch Good Eats.

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Great bread recipe. Sticky and a bit hard to work with, but well worth the effort.

It?s unfortunate that the Foodnetwork is unable to screen the people who write these reviews to weed out first, those who haven?t actually tried the recipe and second, uninformed people.

Anonymous, if you can?t review the recipe, don?t.

And, Two from Eclaire, IL, if you think that Mr. Brown is ripping off a bread recipe simply because it contains flour, yeast, salt and water, show me a recipe for bread that doesn?t have these ingredients. Just because two recipes share the same ingredients does not make them the same recipe. There are, in fact, significant differences between Mr. Brown's recipe and the recipe published in the NYT article. For example, Mr. Browns? recipe uses twice as much salt as that used in the recipe from Mr. Bittman?s article.

And, for your information, the idea of a no-knead yeast bread didn?t start with the Sullivan Street Bakery or with Mr. Bittman. ?No Need to Knead? was published in 1999. ?The Best Bread Ever? was published in 1997. Both touted the no-knead, wet-bread approach long before the NYT article was published. One of my favorite cookbooks, ?Artisan Bread in Five Minutes a Day? is another one entirely devoted to no-knead bread. Do you think they are just ripping off recipes too?

Try getting your facts straight next time.

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How unprofessional of the self-promoting Brown to not mention the Sullivan Bakery and NYT's Bittman as the origin of this recipe.

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This bread taste just like the sourdough I used to get in San Francisco. I am making my second loaf today, we are having company from San Francisco tonight. It is so easy. My husband just loves it.