No-Knead “Turbo” Bread Videos… ready to bake in 2-1/2 hours
“Turbo” bread was first introduced in September 2014 with the release of “Introduction to No-Knead Turbo Bread” followed by “Introduction to No-Knead Turbo Rolls” in October 2014. It was also the introduction of the “hands-free” technique for making dough and the “roll-to-coat” technique for dusting the dough with flour in the mixing bowl… no more sticky dough.
Introduction to No-Knead “Turbo” Bread (updated)
Updated video demonstrating how to make no-knead Turbo bread. (Mar 2019 – 8:56)
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How to Bake No-Knead Bread in a Toaster Oven (no mixer… no bread machine… “hands-free” technique)
No oven… no problem… you can bake no-knead bread in a toaster oven. For those with limited kitchens and those of you who don’t want to turn the oven on because it heats the house in the summer. (Sept 2016 – 6:24)
Video discusses and demonstrates the process, options, and decision points for making a variety no-knead breads and rolls. (June 2016 – 14:23)
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How to Bake No-Knead Bread in a Poor Man’s Dutch Oven (no mixer… no bread machine)
Want a Dutch oven that will shape sandwich bread… no problem… use a “poor man’s Dutch oven”. Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a bowl)… no-kneading (Mother Nature will do the kneading for me)… “Turbo” method (it will be ready to bake in 2-1/2 hours)… “hands-free” technique (that’s right… I won’t even touch the dough)… no shaping (I’ll let the “poor man’s Dutch oven” shape the loaf for me). How easy is that? (June 2015 – 6:03)
Easy Whole Wheat Bread Baked in a Skillet… “hands-free” technique… no kneading
This whole wheat recipe balances the nutrition and nutty taste of whole wheat with the crumb of a Country White in a hearty, moist loaf with a touch of honey for sweetness. Video demonstrates the “Turbo” method, “hands-free” technique, “roll-to-coat”… and it’s proofed and baked in a skillet. (June 2015- 5:48)
World’s Easiest Homemade Dinner Rolls (No-Kneading and bakeware will shape the rolls for you)
Making dinner rolls doesn’t get any easier than this. No-kneading (Mother Nature does the kneading for you), “Turbo” method (ready to bake in 2-1/2 hours), “hands-free” technique to make the DOUGH (that’s right… I won’t even touch the dough until I roll it out of mixing bowl to divide into portions), no shaping (just “plop” the portions into the pan and walk away). How easy is that? (May 2015 – 6:07)
Easy No-Knead “Turbo” Baguettes… ready to bake in 2-1/2 hours
Baguettes are one of the most popular artisan breads and you’ll be surprised how easy they are to make. In this video I will use the “Turbo” method (ready to bake in 2-1/2 hours) and “hands-free” technique to make the DOUGH (I won’t use my hands to make the dough, but I will use my hands to shape the baguettes). That’s right… “hands-free”… I won’t even touch the dough until I roll it out of mixing bowl, dusted with flour, and ready to shape into baguettes. This is a video you’re sure to enjoy. (May 2015 – 7:30)
How to Make Homemade Perfect Little 9” Pizza in a Toaster Oven (No-Knead “Turbo” Pizza Dough)
You’ll be pleasantly surprised with how easy it is to make pizza dough. Just mix… wait… and poof, you have pizza dough. In fact… sometimes we spend more time running around getting a pizza than it takes to make great tasting pizzas. And the cost of the ingredients to make pizza dough is less than $1. (Mar 2015 – 6:02)
Ultimate Introduction to No-Knead “Turbo” Bread… ready to bake in 2-1/2 hours
My best guide to making “Turbo” bread. It demonstrates how to use the “hands-free” technique to bake in a covered baker (Dutch oven) and uncovered baker (bread pan) because technique, baking time & temperature are different. In both cases… I never touched it until I rolled it out of the bread pan. This is a must-watch video. (March 2015 – 9:03)
No-Knead “Turbo” Cinnamon Rolls… ready to bake in 2-1/2 hours (“hands-free” technique to make dough)
No-knead dough can also be used to make sweet rolls. In this video I used the no-knead method for making the dough then formed and shaped them in a traditional manner, but there’s more… the sweet roll dough really is special and it makes an excellent cinnamon roll. I think you’ll love them. (Feb 2015 – 13:02)
World’s Easiest Pizza Dough… ready to bake in less than 2 hours (no-knead “hands-free” technique)
What makes this video unique is the technique… I can make pizza dough in a glass bowl with a spoon without ever touching the dough. And, once you’ve made your own fresh pizza dough… you’ll never go back. (Jan 2015 – 7:40)
How to Make Bread Machine Bread without a Bread Machine
Bread is so easy to make that our ancient ancestors discovered it by accident and they didn’t have electricity. In this video I’m going to show you how you can replace the bread machine with a glass bowl and a plastic spoon and you won’t have a silly little paddle stuck in the bottom. (Dec 2014 – 6:23)
How to Bake No-Knead “Turbo” Bread in a Skillet (ready to bake in 2-1/2 hours)
You don’t need any special bakeware… you can bake “Turbo” bread in a skillet. This is as basic as it gets. Video demonstrates “hands-free” technique (you don’t even have touch the dough with your hands) and “roll-to-coat” (I’ll garnish the loaf with sesame seed in the mixing bowl. You’ll love it. (Dec 2014 – 6:12)
Introduction to No-Knead Turbo Rolls (World’s Easiest Dinner Rolls… Ready to Bake in 2-1/2 Hours)
First video to demonstrate no-knead “Turbo” rolls. I use the “hands-free” technique to make the dough then I divided the dough into portions and use the bakeware to shape the rolls. (Oct 2014 – 7:04)
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Introduction to No-Knead Turbo Bread (Ready to Bake in 2-1/2 Hours with Just a Spoon and a Bowl)
This was the first video to demonstrate no-knead “Turbo” bread. I used the “hands-free” technique start to finish. (Sept 2014 – 6:01)
No-Knead “Turbo” Cookbook
My No-Knead Turbo Bread Cookbook (Introducing “Turbo Method” & “Hands-Free” Technique)
This video will give you a brief overview and slide show of recipes in “My No-Knead Turbo Bread Cookbook”. (Dec 2014 – 2:17 min)
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It would be cool if you can make a video about this on YouTube…
Is there a place you have your recipes written so I can print them or at least hand copy them without pausing/backing up your videos? Do the books you have for sale lay flat to look at like a recipe card is?
Cookbooks will lie flat and fit on the copier. Steve
he is all over youtube
Steve.Thank you so much for the videos.
I have tried a couple Turbo methods and a couple traditional methods. Love Both.
I want to make the cinnamon/raisin bread, but want to use a poor mans dutch oven. I am going to due the backing according to the dutch oven video,
Will this work – 400 degrees. or should i hold off till i can afford a stone dutch oven ?
Thank you in advance
Gordon
I am currently making an updated video for cinnamon raisin bread. Should be out in weeks. I will be using a PMDO. Steve
Steve. A Turbo Method English muffin video one with lots of nooks and cranny’s would be welcome. John. Arizona.
You made me a happy reader, thanks…
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I’ve been watching your videos for a while now, I was wondering if you have a metric conversion posted somewhere?
Appreciate this post. Let me try it out.
I found you on Youtube 3 weeks ago…have never made bread because it seemed too difficult. Not anymore! The TURBO method is fantastic. When we’re almost out of bread, I just make a loaf or two. Takes a few minutes to mix the dough and even fewer minutes to pop it in the oven. Keep up the great work!
I have 2 square cake pans . Can I use that as PMDO method to bake my bread. Will the baking time differ or will it be the same. I don’t have glass bowl for mixing dough. Can I use a stainless steel bowl. Can I add nuts or flax seed to the bread apart from oats and sesame seeds. I’m diabetic and would appreciate if you could suggest which bread is better for me to bake. Thank you
You can use any oven safe metal pans… baking time is the same… you can use any bowl… you can add any flavor ingredients… most of my recipes don’t use sugar. Steve
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I am with GoDaddy.com. Steve
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I just delete them. Steve
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Steve, I have been married 50 years and this Pandemic has put me in search of bread recipes for the first time ever. With great luck I found you and LOVE the TURBO recipes. I’m now on my third 5lb bag of flour. I would like to make 6 friends each a small baguette. I have made 3-4 baguettes with your recipe. To make 6-8 will oven remain at 450 degrees and bake 20 minutes? Thank you from a first time breadmaker. 😉
What ever fits on the upper rack. Steve
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Hmm it seems like your blog ate my first comment (it had been super long) therefore i guess I’ll just sum it up things i had written and say, I’m thoroughly enjoying your blog site. I at the same time am an aspiring blog writer but I’m still new to everything. Have you got any points for beginner blog writers? I’d certainly appreciate it.
Keep your website clean. It should load fast and focus on the content. Profits are the byproduct of customer service. Steve
Can I bake the olive bread using your toaster oven technique – PMOD, no preheating, covered the whole time it’s in the oven?
Yes, you may want to watch “How to Bake No-Knead Bread in a Toaster Oven”. Steve
Love your recipes. Have made several. I was wondering if you can make your Garlic bread using the turbo method and if so do we adjust any water or other ingrediants.
Thank you for any help…
“Turbo” method… if you wish to reduce the proofing time from 8 hours to 1-1/2 hours… increase yeast from 1/4 to 1-1/4 tsp and proof in a warm draft free environment (78 to 85 degrees F). Steve
Love your recipes . ..purchased tne turbo book as those are si goid snd quick to make. Can you do turbo on any of your traditional breads or would measurement be different. We tried the traditional Garlic but must have done something wrong as it was too wrt and didnt rise enough?. Thsnks for the videos as it is keeping us busy while staying at home and safe.
Thanks in advance for sny suggestions .
You can use the “Turbo” method for any traditional recipe. Steve
So if I am going to make a traditional recipe would I follow the directions for the traditional and just increase the yeast and do the turbo proofing? Some of the recipes in traditional are slightly different then the Turbo ones? It seems like all the Turbo ones use 1 1/4 tsp yeast where the traditional ones most times use only 1/4 tsp? Thank you for delicious recipes and getting back to me.
Hi Steve. We love the recipes. Yesterday, I baked the Betty Crocker white bread using the degas, stretch no touch method and it was fantastic. Your no-knead recipes and techniques make a winner out of anybody wanting to bake consistently good quality bread. One question: For all the bread you bake, how do you store it? How should the average person store this bread? I want to keep the crunchy crust, if possible. Many thanks for your many insights.
I use plastic bread bags I get on the web. Steve
I also love your Website, Steve. May I suggest people consider re-using the bread bag that came with their last loaf of “purchased bread” once or twice instead of tossing it out immediately? Saves “new bag expense, and reduces some plastic waste in our world! Crunchy crust? Paper bag probably better for the crunch. 🙂
Thank you for all your bread making help and problem solving. I have had VERY poor luck making a sourdough starter but just found a new product from Red Star Yeast … “platinum instant sourdough culture”. It states to use the .63oz (18 G) packet to replace the yeast in making a loaf of bread. It indicated that it replaces one 1/4 oz packet of their yeast. Can you advise how much of this powdered culture I would need to use in your Beer bread recipe to replace the 1/4teaspoon of yeast that is normally used.
Thanks,
I just made your Introductory Turbo load at high altitude (7000+ ft) with no modifications and it turned out great. Thought you might find this of interest. It does rise a bit more aggressively so when I make it next time I think I will shorten the rising time a bit, especially the second rise. It was getting so big and threatening to jump over the side while my oven was heating. Was a very tense moment.
Hi Steve… Thanks to you I can make homemade bread now and really impress my family!! I was wondering if you could come up with a whole wheat or whole grain bread recipe that I could do in my toaster oven in the summer??
I have a toaster oven that’s also a convection oven.
I have enjoyed each and everyone of your videos and I prefer the amazing turbo method
Thanks
🥖 🍞 😍
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.). Then go to my website (nokneadbreadcentral.com) and watch “How to Bake No-Knead Bread in a Toaster Oven”. Steve
I make my own bread since I’ve seen you for the first time, been many years already, thank you Steve for sharing your passion which became mine.
Hi Steve, can you tell me what to do here. I’m making turbo and I forgot and only let the dough rise about 40-50 min then put in my pan. Should I let the dough rise longer now before the oven?
Thanks, I do love your recipe’s.
This is a very forgiving recipe. When second proofing fills the pan… bake it. Steve
It turned out great!
Steve I love your turbo bread recipes Do you have a recipe for sourdough bread? My eyes are crossed trying to find it in the list of your videos! lol
Thanks
Frances
I don’t have a sourdough recipe but you can use your starter dough in place of the yeast. Steve
Do you have a turbo recipe for your Mediterranean olive bread? It would improve on perfection if I didn’t have to proof overnight.
Yes, it is in the turbo bread cookbook. Steve
Enjoyed your rye bread today, made by a friend. I’ve been making bread for years and like the idea of less hassle! Your rye bread was delicious. I am assuming if I want to do the turbo method of the rye bread, I just increase the yeast and have the water/bowl warm, then follow the turbo instructions.
Is this correct?
Thanks again!
Yes… you can use the turbo method for any recipe. Steve
Steve. I have been using your recipes for a while. Great. Where did you buy the olive trays for proofing the rye bread loafs.
I got them at Target, but that was a long time ago. Steve
Hi Steve,
Thank you for helping me to make my first loaf of bread! After having success twice I tried to make cinnamon raisin bread in my new 5 qt. metal Dutch oven. I followed the temperature and cooking time from the same recipe I used in the regular bread but it came out overcooked on the outside and not quite finished on the inside. I want to try again but need your suggestions first.
Please help so I can continue trying others on your site.
Again thank you.
Donna
Cinnamon raisin bread and Mediterranean olive bread both have longer cooking times because of their mass (weight and density of their flavor ingredients). Bake until it has an interior temperature of 200 degrees F. Steve
I would love to see an English Muffin recipe too. I have the muffin rings, bowl, and a spoon so I’m all ready to make a batch. I’m delighted with your technique, the cinnamon rolls were best ever. I just bought two of your books, and ordered extra copies to give as gifts.
Steve: I only have dry active yeast – can I substitute it for your instant/fast yeast in the Turbo Multi Grain Bread? If so does the amount change? Thank you so much in advance!
Steve, thank you for the time and effort you’ve taken to make the bread-making process easy for everyone. I really enjoy your videos and I use your recipes all the time.
Will you ever do sourdough breads?
I don’t do sourdough but you can use the technique for no-knead bread Steve
Hi Steve, I have all your books and make your bread and pizza recipes weekly. They have become family favourites and part of our family pizza nights!
Do you have a recipe you can share for pizza dough made in a batch traditional method? I have your pizza dough recipe but it doesn’t make enough dough for my hungry crew. I’d like to have 4 thick crust pizzas. I don’t know how to alter the pizza recipe. I know I’d need more flour but do I need more yeast? Thank you for all your recipes and videos are always so helpful!
Not specifically… but you may want to watch “Introduction to Making No-Knead Bread in Batches (For Restaurants, Bake Sales, Family Reunions…)”. Steve