No-Knead Bread

No-Knead Bread

AuthorJulie

Adapted from Jim Lahey at the Sullivan Street Bakery in Manhattan

3 cups all-purpose or bread flour, plus more for dusting
¼ tsp instant yeast (sometimes I use about 1/3 teaspoon regular active dry yeast)
1 tsp salt

1

In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or a plate and let it rest on the countertop for 18-24 hours at room temperature.

2

The dough is ready when its surface is dotted with bubbles. 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, then roughly shape into a ball. Generously coat a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour. Fold it over the bread or cover with another cotton towel and let it sit for another hour or two.

3

While the bread is resting, preheat the oven to 450°. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When the dough is ready, carefully remove pot from oven. Slide your hand under towel and flip the dough over into the pot; it may look like a mess, but that’s OK. Cover and bake for 30 minutes, then remove the lid and bake another 10-15 minutes, until it’s nice and golden.

4

Eat up!

Category

Ingredients

 3 cups all-purpose or bread flour, plus more for dusting
 ¼ tsp instant yeast (sometimes I use about 1/3 teaspoon regular active dry yeast)
 1 tsp salt

Directions

1

In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or a plate and let it rest on the countertop for 18-24 hours at room temperature.

2

The dough is ready when its surface is dotted with bubbles. 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, then roughly shape into a ball. Generously coat a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour. Fold it over the bread or cover with another cotton towel and let it sit for another hour or two.

3

While the bread is resting, preheat the oven to 450°. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When the dough is ready, carefully remove pot from oven. Slide your hand under towel and flip the dough over into the pot; it may look like a mess, but that’s OK. Cover and bake for 30 minutes, then remove the lid and bake another 10-15 minutes, until it’s nice and golden.

4

Eat up!

No-Knead Bread
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8 comments on “No-Knead Bread

  1. Alexandra LaBarbera
    March 26, 2020 at 12:46 pm

    This recipe is simple, easy and ridiculously delicious!! So easy that I kept on thinking I was missing a step. Thank you!

  2. Jody
    March 27, 2020 at 5:24 pm

    I made this 2 days ago and it was divine! Thank you. Do you know if you substitute part of the All-purpose flour with WW?

  3. Edie
    March 27, 2020 at 11:24 pm

    Awesome recipe. Thank you Julie – such a bountiful distraction ?

  4. Gineva
    March 30, 2020 at 11:57 am

    How much sourdough discard would you recommend adding? Thanks!

  5. Anonymous
    April 14, 2020 at 1:17 pm

    This was so easy!!!! I’ve always been intimidated by bread. Fear is gone I feel super confident with this recipe thank you so much for making bread approachable.

  6. Debra
    April 18, 2020 at 7:06 pm

    Just wondering if the recipe can be increased and stored in the fridge? Thanks.

    • Julie
      April 19, 2020 at 10:10 am

      Cold slows the rise, so you could refrigerate any excess dough (it should double well, though I wouldn’t quite double the yeast) for 24 hours?

  7. Aline Bentley
    April 30, 2020 at 7:59 am

    Does it go in the oven pot seam side down or up?
    Thank you, looking forward to making it later!

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