No-Knead Bread
No-Knead Bread
AuthorJulieAdapted from Jim Lahey at the Sullivan Street Bakery in Manhattan
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.
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.
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.
Eat up!
Ingredients
Directions
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.
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.
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.
Eat up!
This recipe is simple, easy and ridiculously delicious!! So easy that I kept on thinking I was missing a step. Thank you!
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?
Awesome recipe. Thank you Julie – such a bountiful distraction ?
How much sourdough discard would you recommend adding? Thanks!
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.
Just wondering if the recipe can be increased and stored in the fridge? Thanks.
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?
Does it go in the oven pot seam side down or up?
Thank you, looking forward to making it later!
Mixed this up yesterday with the intention of baking it today….but life happens and now I don’t really need it until tomorrow. Will it keep on my counter or should I just bake it ?