Making No-Knead Bread

Jim Lahey, the founder of the Sullivan Street Bakery in New York, started a new craze in bread baking,  called the “no knead” technique.  In this short clip, he shares a recipe on how to make no-knead bread where the baker lets the time do the work.

The secret to this type of baking is slow-rise fermentation. We only need to mix the 4 ingredients listed below with a wooden spoon and then forget about it for about 12 hours. In the video, Lahey shows how to make an oval loaf of artisan bread using an oval dutch oven. A round dutch oven works equally well to make a round loaf or boule. So easy to have fresh artisan bread at home with barely any effort!

No bread machine needed. No fancy kneading techniques. An easy way to make delicious homemade bread from scratch.

No-Knead Bread
1.    Combine in a bowl: 3 cups all-purpose flour
                                          1/4 teaspoon instant yeast
                                          1 ¼ teaspoon salt
Add:                                 1 ½ cups water
2.    Combine ingredients with your hand until all dry ingredients are moistened. Cover bowl. Place in a draft-free place at room temperature. Let rest for 12 hours.
3.    Preheat oven and caste iron dutch oven to 500°F.
4.    Lightly pat dough on a floured cutting board. Shape into a round loaf.
5.    Place dough on a clean tea towel that you have dusted with wheat bran or flour. Let rest at room temperature for 1 1/2 to 2 hours.
6.    Place into hot dutch oven, seam side down.
7.    Cover and bake for 30 minutes.
8.    Uncover and bake another 10 – 15 minutes until loaf has a deep caramel crust.
9.    Cool to allow crust to form. Enjoy!

For the printer version of this recipe, click on print below:

Tags: bread, bread from scratch, easy bread making, no knead bread

Category: Baking Tips, Breads & Buns