About Steve

News   pAuthorA fun-loving, gator-riding, pet-lover & bread baker all rolled into one.  Retired from banking, computer programming, real estate, development & construction now residing in Kansas City where he supports his wife, Beth, in her volunteer efforts with various animal shelters.

His YouTube channel (ArtisanBreadWithSteve) has a selection of educational videos demonstrating no-knead bread recipes and technique. Over the years Steve worked with his readers and subscribers listening to their desires and needs… to have high quality, great tasting, fresh from the oven bread that is fast, convenient, hassle-free, and reliable without special equipment or expensive bakeware. In response he developed… no-knead “Turbo” bread recipes (ready to bake in 2-1/2 hours), “hands-free” technique (bread goes straight from mixing bowl to baking vessel without dusting work surface with flour or touching the dough), and “roll to coat” (garnishing, basting, and dusting dough with flour in the mixing bowl… no more sticky dough).

Steve’s recipes and technique are unique and ideally suited for the “newbie” (what a great way to start your baking experience), those with busy schedules, those who are tired of kneading or gotten older and find it difficult to knead bread. As a result, his YouTube channel has become one of the leading sources for free no-knead bread videos.

His new technique is truly a revolutionary approach to bread making.

What’s new… I have also released my personal cookbook.

Cooking without a Kitchen… Eco-Friendly Quick & Easy Cooking

I am best known for my no-knead bread videos and cookbooks, but like all other bakers… I cook and bake a wide variety of foods. This is my “personal” cookbook… the real world cookbook I pick up and use when baking at home. It reflects my personal taste and lifestyle.

It’s eco-friendly… recipes use energy efficient technique and appliances whenever possible without compromising quality.

I hope this becomes one of your “can’t do without” cookbooks.

eBook ($3.99):   https://www.amazon.com/dp/B01LBDPCDE

Color ($35.95):   https://www.amazon.com/dp/1537412760

B&W ($9.95):     https://www.amazon.com/dp/1537414607

.

245 thoughts on “About Steve

  1. Hi Steve! I absolutely love your book & bread technique! I regularly gift a loaf to people & they are always impressed!

    In these crazy corona times, I am struggling to find yeast! Have you tried your technique using a sourdough starter?

    Thanks Lisa 🤗🤗🤗🤗

      1. I was looking for a way to contact Steve And couldn’t find a link in the book or on this site.. I bought the cookbook. Made the country white but the link in the book is different. Cookbook recipe says use a loaf pan, but the link in the cookbook shows Dutch oven. My bread in loaf pan did not get crusty. It Rose, was thoroughly cooked, and was very dense. But not crusty. Is there a trick?

        1. Bakeware makes a difference. The PMDO gives the best control if you want a softer crust. An uncovered bread pan give a harder crust. More importantly, recipes (ingredients) are independent of baking technique. You can use the ingredients from one recipe with the technique of another (baking vessel, time and temperature, etc.). Steve

      2. Hello! Just to clarify I can use regular active dry yeast as a substitute for bread machine yeast? I’m running out of the latter! Thank you for all your hard work and for your wonderful channel! Lisa

    1. I live in West Virginia and found my yeast before things got bad . But then couldn’t find the bread flour😂An elderly neighbor who made rolls for our family after losing my husband last year couldn’t find any yeast . I rode with my sister n law to a Farmers Market and they had yeast so I bought two one for her and one for me . Always nice to share with others . Love Steve’s no knead bread recipes have made it and the family loved it ❤️

  2. Greetings Steve,
    Just today I discovered your YouTube channel & I’ve been enjoying your videos. I’ve never really made much bread because my memory of watching my mother making bread, it always seemed to be so difficult. But I am excited by how you make it look so easy. Because of all the panic buying there are baking supply shortages in the stores, but as soon as more baking supplies are available I will be making your recipes for my family. I am curious if you have done any bread recipes with nut and or seed “flours”?
    Thank You.

    1. I second this thought, but add another. We love your recipes Steve, and discovered you when shop bought bread ran out due to panic buying. Thank you for a lovely, helpful, informative channel.
      I have baked sourdough and bread machine bread before, so am not a novice. My daughter is gluten intolerant, but can manage spelt flour, so I have worked out many of my own recipes using this and gluten free flour. I was wondering if you would see what you can do with spelt for your technique? I am happy to experiment, and eat the failures, but you understand how your technique works better than anyone, and are best placed to instantly know what adjustments need to be made for lower gluten flour.
      I (and my daughter) would be very grateful if you would do a video on a basic spelt loaf using your longer proving time technique. Please and thank you, Lori MacGregor

  3. I was curious if you ever thought of changing the page layout
    of your website? Its very well written; I love what youve got
    to say. But maybe you could a little more in the way of content so
    people could connect with it better. Youve got an awful lot
    of text for only having one or two images. Maybe you could space it out better?

  4. Hi Steve, I have been baking using your bread recipes for a few months now with great success. Thankyou. However, while in quarantine here in California, I’m running short of yeast and it’s hard to find yeast in stores. I was wondering if there was enough yeast in beer to use just beer and not yeast in your no-knead beer bread recipe (my husband has a beer tap – so beer in not in short supply ;-). Alternatively, if you had a recipe for no yeast bread. We have a version in Australia called Damper but I grew up making that at school camps and it is only good after just baked……..Appreciate any thoughts or ideas. Hope all is good with you too during this time.

  5. Hi Steve
    Just bought your book. Your recipes call for instant yeast. You said in your book that this can be interchangeable with active dry yeast. Is that measure for measure? If your recipe calls for 1/4 tsp instant yeast can I substitute that with 1/4 tsp active dry yeast in cold water with any no knead recipe overnight proof? Or am I limited to the turbo method if using active dry yeast? Thanks.

    Regards

    Geo

  6. Hi,

    I keep getting dough that is way too wet and sticky. It would help me to have the weight in grams of Steve’s measurement of 1 cup of bread flour and 1 cup of all purpose flour. I know that Steve says measurements don’t need to be exact but it would be very helpful as a general guide.

    My Facebook page I’d is my name with a space in between first and last names.

    Thanks,

    Carol

  7. Thanks so much! When the pandemic hit, I couldn’t find bread at the store. So I bought flour and yeast and found you on You-Tube. Just got your book and I’m cooking up a storm. It truly is as easy as you say to make delicious breads.

  8. Hey there! This is kind of off topic but I need some advice from an established blog. Is it hard to set up your own blog? I’m not very techincal but I can figure things out pretty fast. I’m thinking about setting up my own but I’m not sure where to begin. Do you have any ideas or suggestions? Thank you|

  9. Been trying your recipes for a year now, and no matter what I do, the damn bread will not rise the second time. I use GM bread flour as you do, weigh it out, measure every thing exactly, fresh red star yeast, and I am about to give up. I used to make fabulous sour dough bread when I lived in Inidana, but cannot seem to make a decent loaf down here in Florida to save me. Last thought I had is the tap water. From my reading, distilled water does not seem to be the answer either. any suggestions before I go back to buying crap bread?

  10. Hi Steve, hope you and Beth are in good health. Just wanted to share that your bread recipies have been such a blessing to me as a newbie in this Covid-19 quarantine times all the way from Bangladesh ! From ‘ baking ain’t my thing’ to ‘ I love baking bread in all its form’ has been a truly dynamic journey, thanks to you. I am a banker by profession and I have come across these videos in YouTube channel . I am in love with your technique from easy effort leading to a professional look. I love baking bread now and so does my family! Keep insipiring Steve!

  11. Hi there! This blog post could not be written any better! Going through this post reminds me of my previous roommate! He continually kept talking about this. I’ll forward this post to him. Fairly certain he will have a great read. I appreciate you for sharing!|

  12. Thank you for another informative site. Where else could I get that kind of information written in such a perfect way? I have a project that I am just now working on, and I’ve been on the look out for such great information like yours. Thanks!

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  14. Hi Steve,

    Thanks for your videos and books!

    I want to get a “board” to put on my kitchen table to work with dough. I would prefer low maintenance and easy clean up. What surface would you suggest? Stainless steel, wood, quartz countertop material, something else?

    Thanks,
    Carol

  15. Easiest way to become a family “hero” is to bake a loaf of just about anything. Thanks to you and your no nonsense approach to becoming a hero, great fun. Thanks for your efforts and practical recipes and procedures.

    One question, when using a bread pan my loaves do not rise as they do in a Dutch oven … suggestions?

    Thank you

  16. Hello Steve, I am new to bread making and for my first effort I intend to make your Mediteranean olive loaf. I just bought your book and am excited to get started. Are there any differences in process with my making it in my KitchenAid mixer with the dough hook? Thank you for any information, Diane

  17. Hi Steve, I am so glad I found your site. I have to thank Mary’s Nest for referencing you as one of her favorite bread bakers and posting your site to her YouTube channel. I have so enjoyed your videos. Also, thank you for not having any music.😺. It makes it so much easier to follow you. A question…can I use Active Yeast and not Instant Yeast interchangeably in your recipes? Meaning do I need to proof the active yeast first? Many thanks and I am off to purchasing a few of your eBooks. Stay safe💜.

  18. Hello there from France, where can I get the clay baker you use and the banneton (?) for the bread that is needed a bit? If you can’t tell me maybe the sizes would help, nice to have a rectangular loaf

  19. Hi Steve

    I am so looking forward to trying your recipes. I just wanted to check first the size of the Dutch Oven used in your videos and is it critical to use the correct size? Thanks and regards Azalea

    1. I have gone through a lot of Dutch ovens over the years. i now us a Lodge Enameled 3 qt cast iron Dutch oven because I like the shape of the loaf. Steve

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  21. Hi Steve,

    Thank you for this Youtube upload. I tried making it and finished baking about an hour or so ago. I do have a question. I was using Self-rising flour (it was all I had in the house). I followed your direction, and while I didn’t put yeast in it since it was self-rising, I did put salt in it. The bread came out quite dense. I’m uncertain why, though I don’t know if the salt was partly responsible. The other thing I’ve learned is there is an actual flour that is specific to making bread. I am hoping to find out what I can do to have it come out less dense. I would very much appreciate your input.
    Thank you.

  22. I live in Jerusalem and I LOVE your recipes which I make every Friday night for our Sabbath. My
    guests can’t get enough of it and I send them your Youtube and tell them how easy it is to make.
    Thank you for this wonderful contribution to my family, friends and neighbors in Jerusalem.

  23. Steve,

    My husband and I are trying your technique for the first time today. It’s looking good so far.

    We were wondering why your kitchen has changed? It’s none of our business for sure. The bread looks the same!!

      1. The bread turned out great. We are trying the jalapeño and cheese next.
        We downsized majorly after our kids moved out.
        Keep baking and we keep watching over and over until we get it right.

  24. Steve; Thanks to your great recipes I learned to make great bread!. Question: When baking baguette (American, turbo, etc,) will it work to bake on or in a cookie sheet rather than a stone or baguette tray?

  25. Hi Steve,
    Can I use cast iron pan with any of your no knead recipes? Also, should I put a cast iron pan below and add water?
    Thank you.

    1. It is not necessary to add water. And, you can use a cast iron pan, but you may need to extend the baking time because it will take longer to bring the pan up to temperature. Steve

  26. I made my first loaf of bread and it turned out perfect with the loaf pans. I just now mixed a batch with gluten flour and it is crumbly after proofing, didn’t rise. What did I do wrong?

  27. Hi Steve,

    Would you please do a YouTube on baking no-knead bread using sprouted flour..
    I really want to learn how to use sprouted flour in baking bread.

    Thanks,
    Kim

  28. “Having read this I thought it was very enlightening. I appreciate you taking the time and effort to put this article together. I once again find myself personally spending way too much time both reading and commenting. But so what, it was still worth it!”

  29. I just bought “No-Knead Oatmeal & Whole Wheat Bread”. I am in the UK and would like to know how many ml’s in the cup you use, and how many ml’s in 1 fl oz. I google this and get many different answers.

  30. I just found a couple of your YouTube videos! The last one being about Italian Sesame Bread (and rolls). They looked so delicious – and simple to prepare. Thank you!

  31. Hi Steve,

    I’m a senior citizen and I just started baking and your videos have been an inspiration!

    Quick question….who makes the glass mixing bowl that you use and what size is it? (Ex. 4.5 quart). Do you know where I can purchase them?

    Also…I love your scoring with the scissors…it worked better for me than a lame and safer too.

    Thanks again and God Bless

    Ken

    1. It’s a 3-/2 qt Anchor glass bowl. I comes in a set of about 12 bowls. They are available on the web, but other bowls are available individually. Steve

  32. Hi Steve
    I am from the Philippines and had retired from work. I love breads and happy I came across your YouTube channel about bread making. I would love to start making one. But I have few concerns. 1. I have no Dutch oven, could I use anchor glass container with cover? 2. The weather temp here in Manila is on the average 34degree centigrade, so is overnight proofing still doable? What if I did it during daytime and the dough had doubled in less than the number of hours you stated ? 3. What do you mean by turbo (sorry can’t recall the exact words ). Thank you

    1. Turbo proofs for a shorter time. You may want to check my website (nokneadbreadcentral.com). It has both turbo and traditional recipes and demonstrates how a variety of bake ware. And, you may find it better to use the turbo method in your climate. Steve

    2. Thank you so much, appreciate your quick response. Am running through the videos, and I am excited to start. Thank you for your amazing tips and love all your breads, you’re such a great help to me who have zero knowledge in baking.

      Good day.

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  34. Hmm is anyone else having problems with the pictures on this blog loading? I’m trying to find out if its a problem on my end or if it’s the blog. Any responses would be greatly appreciated.

  35. Good day,
    I am an old newbie. I would like to buy your books, but need the print a bit larger. Please do not suggest printing e-book, do not have a computer. I am very interested in your olive bread – which book is that in. Last time I baked was 50 years ago.

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  66. Hi Steve, I stumbled across your videos on YouTube. Last year I had tried making bread but it was always dry and crumbly. After seeing your video for using the PMDO, I decided to give it another try. My first loaf of bread with the PMDO was fantastic! With that success, I decided to buy your bread making cookbook. Today I baked my first loaf of Honey Whole Wheat bread. It turned out spectacular – soft and flavorful! Now I am starting to read through your cookbook and looking forward to making much, much more bread. Thank you for showing me how!

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  82. Hey Steve just stumbled on to your UTube site, very nice, with the lack of Bread Flour and Yeast in our Stores had to go to Amazon to order, anyway my Q.) is can your breads be baked successfully in the new Brava countertop oven which uses light. The temp. can be achieved, but wondering about the Countertop/Toaster Oven method.
    Cheers mate

  83. Hello Steve! I discovered your You Tube channel a couple months ago, bought a cast iron dutch oven and can not imagine ever buying store bought bread again! Thank you so much for all your wonderful videos, and for teaching me to make bread that tastes BETTER than most bread at the market. The loaf I made yesterday was using your beer bread recipe and my favorite beer-New Castle Ale. OH MY!!! So very yummy.
    I do have a question for you today. Do you have a recipe for bagels? I haven’t been able to find one on your You Tube channel. I would love to be able to make bagels.

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  100. Hi, Steve – I came across your YouTube videos quite by accident. We had been buying Artisan bread for about 5 years at a local grocery store, but since the COVID 19 situation began, the variety and availability of that bread has been inconsistent. So, I went to look for a “no-knead” artisan bread, and there you were! I love it that you are right here in the Kansas City area as well. So far, I have made the Multigrain Country White bread (with a little wheat flour added as part of the flour mixture). Delicious! But the second and third loaves have been the Caraway Rye and we are hooked. It also inspired me to get a real bread knife, and a bamboo slicer guide. Now I’m searching for the right storage container. Right now, it’s a paper grocery bag with a bag clip. Not the prettiest kitchen accessory! Thank you for your website, videos and cookbook (28 Popular No-Knead Breads). Next, it’s the baguettes!

  101. Hi from Montreal, Qc Canada 🙂

    I have a question regarding the soft pretzels recipe: I try it twice and, after the proofing, no mater how much flour I add on the board or the dough, it still comes back sticky, it’s impossible to make a ball and cut it into pieces. I was able to salvage it into a round bread, but no way I could make pretzel with it.

    Hoping you have an advice for me pretty please 🙂
    P.S.: I wrote an article on a blog I’m collaborating, it’s in French. Our readers like it a lot.

    Thank you and happy baking.

    1. This is an old video using old technique. Since then I developed “roll-to-coat”… I dust the wet dough with flour before I roll it out of the bowl. You may want to check my website (nokneadbreadcentral.com) and watch some of the new videos. Steve

  102. Hi Steve,

    I have been enjoying your videos and have had great success with your recipes and techniques. I have purchased both of you cookbooks and have loved those, too. I had a couple of questions. I know you update things as you improve techniques. In your Turbo bread book on p. 56 you list the ingredients 14 oz warm water and 1-1/4 tsp yeast 3 cups flour. In the regular method book on p. 64 you are using 14oz. warm water again and 2-1/4 tsp yeast 3 C. flour. One of your videos you use 16 oz of cool water and 1-1/4 tsp yeast and 3-1/2 C. flour. I just was wondering what combination have you found gives the best results?

    1. I have gravitated to… 14 oz water, 1/4 tsp (traditional) or 1-1/4 tsp (Turbo) yeast, and 3-1/2 cups bread flour because (1) with roll-to-coat i don’t have to be afraid of to much water, and (2) I increased the flour from 3 to 3-1/2 cups so that the recipes could be baked in either a Dutch oven or bread pan. Steve

  103. Hey I know this is off topic but I was wondering
    if you knew of any widgets I could add to my blog that automatically tweet my newest twitter updates.

    I’ve been looking for a plug-in like this for quite some time and was
    hoping maybe you would have some experience with something like this.
    Please let me know if you run into anything. I truly enjoy reading
    your blog and I look forward to your new updates.

  104. Hello, I think your site might be having browser compatibility issues. When I look at your blog in Ie, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up! Other then that, amazing blog!

  105. Hi Steve. I’m making bread using your clear, concise, and not wordy instructions. Great job. Really enjoy watching your videos.
    I have three questions : At first, the regular white loaf was beautiful and well domed. Recently they seem wetter and are flatter and droop over one side. I’m using 12 oz water, 3.5 cups bread flour, etc. Taste okay, not as beautiful as first one. Any suggestions?
    2. Do you proof sweet dough With egg yolk on counter or refrigerator?
    3. Why do you start with water sometimes and other times, with dry ingredients? Thank you again for your information.

  106. Made your turbo bread for the first time last night. Came out beautifully.

    Qustion, do you have any knowledge of or recommendations about gluten-free bread making? My husband can eat regular bread, I am a celiac. Thanks to you

  107. HI, Steve. I found your videos just recently and can’t get enough. I’m trying a cheesy garlic bread and your cinnamon rolls. Made the dough last night, but was a bit skiddish about leaving it on the counter all night, since both contain dairy products. I proofed for a couple hours, then put them in the fridge overnight. Brought them out this morning to get back to room temp. Can you maybe explain why the egg or milk doesn’t spoil staying out all night? Also, do you have a recipe for a Hawaiian style bread? Thank you so much! Keep up the videos, they are great!

    1. I come from a time during which milkman delivered dairy products in non-refrigerated trucks and left them in a box on the door step. And prior to refrigeration, the French proofed brioche for hour in their bakeries. But times have changed and I will be updated the recipe using non-fat dry milk. Steve

  108. Steve,
    In the turbo bread video with the second rise with the dough in “the poor man’s Dutch oven” how can I determine rise time? I can’t see the dough.
    Thanks, Richard

  109. Steve, your recipes are great and I have made many loaves successfully.

    Do you ever make sourdough bread? I’d like to know your recipe because you simplify instructions!

    Thanks.

  110. Pretty nice post. I stumbled upon your blog and wished to say that I’ve really enjoyed reading your article. After all I’ll be subscribing to your rss feed and I hope you write again soon!

  111. Hi Steve, Thank you for all your videos. I absolutely enjoy making, and eating your bread. I am ready to make loaves and gift them to friends. Can you tell me what bread bags you use, or provide a link. Thank you again. And stay safe.

  112. This design is steller! You obviously understand how to have a reader amused. In between your wit along with your videos, I used to be almost relocated to start my blog (well, almost…HaHa!) Great job. I actually enjoyed everything you had to say, and over that, the method that you presented it. Too cool!

  113. Dear Steve,

    Thank you so much for your recipes and techniques. You are the bomb.

    However, I find bread flour too expensive. Are you aware of any work-arounds? I have been using all-purpose flour, but am aware that it is not going to be as springy as bread flour.

    Also,Steve,your breads tend to be crusty and I love that. But sometimes I want soft and squishy bread, like for peanut butter sandwiches. Or for raisin bread, which I like less crusty. Do you have any techniques for that?

  114. Dear Steve, Thank you so much for all the effort you put in your wonderful videos. I have learned so much from you. I feel so grateful. There is something I really need you to help me with. After a long time baking, I have finally found the resources to buy a Le Cruset dutch-oven. But I have just read that enameled dutch-ovens cannot be preaheated in the oven while empty. I have seen numerous times in your videos that you say you preheat yours. Have you ever had any problem preheating your dutch-oven empy? Do you think it is safe that I do so with my just-bought dutch-oven? Thank you so much in advance for your attention and for everything my mother and I have learned from you.

    1. I have never had a problem preheating my Dutch ovens, but you can use a Dutch oven without preheating… add 10 to 15 minutes to your baking time. Steve

  115. Hi Steve. I have baked the sesame seeds bread twice now and this is the first time I am enjoying making bread because it is coming out just perfect. Thank you!!! I have a question. I am going to try to make the cinnamon raisin bread and I wonder if I can bake it with an open bread pan instead of the PMDO. Thank you!!

  116. I just received your My No-Keanu Bread Cookbook after having baked several types of loaves from your videos. I noticed that the recipes in the book can differ from those on the videos, especially regarding over temperature and cooking time. I assume this is due to improvements and updates. Is one source more recent or more accurate than the other?

    Thanks, Jim

  117. Having read this I believed it was rather enlightening.
    I appreciate you taking the time and effort to put this short article together.
    I once again find myself spending way too much time both reading and commenting.
    But so what, it was still worth it!

  118. Thank you, Steve! I baked around 50 loaves(four different kinds) of bread and everyone was delighted. I have 9 students, including my 6 year old granddaughter. I share knowledge in my kitchen, over the phone and the number of “bakers” continue growing. My personal record is FOUR LOAVES baked in one day. Everyone who tasted the bread considered it “the best bread ever”! During the lockdown I watched numerous videos about bread baking. YOU ARE MY MASTER! Your style made me wonder about your background. People usually buy a vowel, you dropped a consonant(“N”), to become a BAKER! Thank God for that! I’m one of your biggest fans!

  119. Thank you for making bread making so easy. Over the years, I have watched your videos and bought your books but thought I never seemed to have the time to bake. I recently retired and made your cinnamon raisin bread in a poor man’s dutch oven (complete with binder clips!). OMG, it was so easy and took virtually no time. You have opened a new bread baking world for me. Your videos and books make bread making so easy. Thank you for sharing your recipes and trick/tips. You are truly a genuine and gentle soul.

  120. Hi Steve, I need a yeasted cornbread roll recipe that can be no-knead. Can you recommend which of your cookbooks would have a cornbread recipe in it. I found a recipe that looks easy on line but it requires a dough hook. It also requires a beaten egg..it sure would be nice to know how to make no knead corn bread.
    Thanks Esther

  121. I love your blog.. very nice colors & theme. Did you make this
    website yourself or did you hire someone to do it for you?
    Plz reply as I’m looking to create my own blog and would like to know where u got this
    from. thank you

  122. At this time, it seems like WordPress is the preferred blogging platform available right now. (from what I’ve read) Is that what you’re using on your blog? Great post, however, I was wondering if you could write a little more on this subject?

  123. I have 3 different copies of your bread books. And thanks to you, I bake every week.

    During the covid-19 quarantine, I could not find my Fleishmann Instant BREAD machine yeast. What other brand can I use and what are the exact names on the label and what color are the containers, eg SAF red vs SAF gold

    Thank you

  124. I have been baking bread in the UK for several years and became interested in your recipes and methods during the Covid-19 period because my usual flour was difficult to buy and I ended up with some Rye flour which I had never used before. My first attempt has been a disaster because the hydration was so high, more like a bowl of porridge than dough. Can you tell me where I have gone wrong?
    2 1/2 US cups of flour 317.5 gms
    1 cup rye flour 102 gms
    Total flour 417.5 gms
    14 US oz water 414 gms
    Hydration 414/417.5 = 99%
    I actually didn’t use all the water I had 50gms left by the time I realised that the dough was too wet. But I hadn’t stopped adding water early enough. The dough rose very well in the first proof but there was no rise left in it after 24 hrs and transferring it to the bread tin. I would really like to use this Rye flour can you see what I am doing wrong please?

  125. I’ve just started baking breads with Steve’s recipes, and so far 4 out if 4 have turned out perfect (white, whole wheat, rye, and multi-seed)!

    I’m using a 6 quart Lodge enameled Dutch oven. I’ve had no problem pre-heating oven, pot, and lid (off) to 450. I think the qualms about preheating enameled DO’s are for pre-heating the empty pot on the stove. Obviously the DO heats much more slowly and uniformly in the oven.

    I’ve used SAF instant yeast (red pack) for years. It never fails and keeps perfectly in an airtight container in the freezer.

    I find that folding and tucking the batter (with a spatula right in the bowl or dough container)a few (about 3) times during the first rise improves the “artisan” structure.

    I use a banneton for the 2nd rise and invert the dough onto pre-crumpled-and-flattened parchment paper. Pre-crumpling makes the paper fit the pot much better! I score with a serrated bread knife (I found no sharp knife worked on these wet doughs, nor did a lame).

    For 3 cup recipes, I’ve found that about 33 min with lid on and 17 lid off are perfect for my oven.

    Thanks, Steve!

  126. I had my first failure today:-(.
    I deviated from Steve’s directions:-(. I wanted to make his Jalapeno Cheese Bread in my Lodge Dutch Oven & it came out caved in:-(.
    I used the directions for the Cheese Bread for timing & temperature so it was one loaf not two long smaller loaves as per his directions.

    I have been thrilled with Steve’s methods & have been successful with all of his recipes that I’ve tried.
    Any suggestions for using either my Dutch Oven or PMDO?
    Thanks, Pat

  127. What brand and type of knife do you use to slice the your “No Knead” breads?
    I made the No Knead Honey Oatmeal Bread & love it. So moist!
    Love your website – have watched it several times.

    Thank you, Steve

  128. Hi Steve, I am really enjoying your recipes, but my Dutch oven is 7 quarts so too big and the bread spreads out, can i make the 8 grain bread is a cast iron frying pan with no cover, will it turn out the same? Also if I use the binder clips I cant help wondering will the plastic melt, as I would like to try the poor mans version of a Dutch oven.

  129. I ordered assorted sized metal binder clips & none of them work.
    The largest of these just snaps off.
    Do you have more specific information to give me that would help?
    Thanks so much! I really appreciate your feedback.

  130. Steve- I am enjoying your bread recipes very much. I enjoy the Turbo versions the most. Can I make a Turbo Cinnamon Raisin Bread? I see you have an over night proof version. Would I need to adjust measurement amounts?

    Thanks!!

    1. “Turbo” method… if you wish to reduce the proofing time from 8 hours to 2-1/2 hours… increase yeast from 1-1/4 to 2-1/4 tsp and proof in a warm draft free environment (78 to 85 degrees F). Steve

  131. Steve,
    Is there any way you could add a “Search” function? (If you have it, I apologise, but can’t find it)
    You answer so many repeat questions (thank you), it would cut down on your work.
    And make quick and easy information available to us.
    I have quite a few of your books, maybe a reference to the answer in a book?
    I love your quiet, peaceful demeanor during this crazy time. I am your age, but watching your videos I feel like I’m with my grandpa!

  132. Thank you Steve for your step by step recipes and videos. They are inspiring, easy to follow, and the bread is delicious. I made the Mediterranean Olive Bread for a Father’s Day dinner and received rave reviews from everyone. This was my first no knead bread, and I didn’t have a clay baker, so I used a loaf pan. Worked just fine. For using a clay baker, do you have to soak it in water as some sites recommend doing that.

  133. Hi Steve
    I have been making your recipes of bread(whole wheat bread) every alternate week and have just stopped buying any bread from outside, thank you very much 🙂 Trying to be vegan, I would not want to continue using yeast, is there a substitute that i could use? Your reply will be very helpful in continuing me to bake bread at home. Thanks

  134. I would just LOVE to see you do an ebook on bread tricks for volunteers/crowds that minimize time and cost. What size/type containers are you using in the large batch breads? I’m baking for a ministry/pantry for elders. They need softer bread than artisan but I think this will solve all the time it’s taking to bake for them. I’m going to be cooking through several recipes. I’m buying 25lb flour bags and a contain that holds that much is a PAIN. And, it looks like you are matching your recipes to container sizes and bulk. I spent almost a year baking a bread a day to learn it (not my talent) and I’ve got the principles down and know that fine line of easy, vs. time, vs everything else. I also would love to find the best bread for the lowest cost for teaching volunteers. So, all the rolls I’m finding require a lot of money that I don’t think is going to feed as many as getting it simple as possible with as much flavor for cost. I’ll enjoy trying these. But, I would like tips on containers you use because the less I spend in time and ingredients, the more we can feed.I love what you’re doing. I’m checking out the ebook as we speak.

  135. Thank you, Steve! I tried my first bread loaf today. I followed your recipe for whole wheat bread. It has come out perfect. The taste was simply amazing.
    I don’t have a dutch oven, proofing tray and I baked in my microwave oven. I did DIY my baking equipment taking inspiration from your suggestions. It turned out pretty amazing. Thank you so much for inspiration, directions and giving hope when I was just about to loose it.

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