Introduction to Making No-Knead Bread in Batches (For Restaurants, Bake Sales, Family Reunions...)

No equipment... no problem. You can make a batch of artisan quality bread with a spatula and a bucket. To make it even easier… I designed the recipe around a 5 lb bag of flour so that I wouldn’t have to do a lot of measuring… then I took a large pitcher and marked 60 oz on the side which makes measuring water fast and convenient. And I understand, it’s impractical to have 5 Dutch ovens and difficult to shape no-knead dough… don’t worry, all you need to do is divide the dough and “plop” it into the pan. You’ll be pleasantly surprised with how easy it can be to make bakery quality bread in batches.

This video is specifically designed for those individuals who would like to use the no-knead method to make bread, baguettes, dinner rolls, etc. in batches. The technique is ideally suited for small restaurant, bakes sales, family reunions, and other special occasions for which it would be advantageous to make bakery quality bread in volume.

The traditional no-knead recipe was designed to baking bread in a preheated Dutch oven with a lid to capture steam for crust development, but who wants to buy and preheat 5 Dutch ovens. This cookbook uses the recipes and techniques developed when I wrote, “Introduction to Baking No-Knead Bread in Bread Pans”, because when you bake in the open oven… there are different dynamics.

Thanks - Steve

Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.

Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.