Yesterday I linked up a great article on making homemade bread. When I was reading through the comments on that article, I saw a link to a No-Knead Bread Recipe posted several times (with rave reviews). No-Knead and great bread. I had to check this out.
Turns out this recipe created quite a stir in the food blog world about a year ago, when it first appeared in the The Minimalist food column in the NY Times. The recipe, adapted from Jim Lahey of Sullivan Street Bakery has a super-long rising period (14 to 20 hours long) and produces a great, artisan-type loaf with absolutely no kneading.
Summary: The original that started it all. A classic crusty loaf, baked in a Dutch oven.
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Cornmeal or wheat bran as needed.
- 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Prep time: 15 min
Cook time: 45 min
Total time: 13 hours
Number of servings (yield): 1 loaf
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising