19 February 2015


Taken from the recipe first published by the New York Times. Adapted from Jim Lahey, Sullivan Street Bakery

I mixed everything yesterday at 4pm and let it sit all night. I must've put it into the oven at about 11am this morning, so it didn't sit the full 24 hours. Somewhere else I read to let it sit about 12-16 hours, which is what I did. And I didn't do the towels this time. I shaped the dough into a ball and let it spend its last two hours on a lightly-floured cutting board, and dropped it into the French oven that way. I have a 3.5 quart Le Creuset French oven, and it came out just fine. (I think the recipe calls for a 6 or 8 quart.) So easy and amazing! Bon appetit! 

(I removed the knob on the lid of the French oven and replaced it with a nub of aluminum foil, just to be safe.)

No Knead Bread Recipe

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1 ¼ 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.

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