“No Knead Bread” from Jim Lahey of Sullivan Street Bakery in New York who created this recipe so that “everyone can eat good bread”. It was popularized in 2006 by New York Times food columnist Mark Bittman.
It’s 10 minutes of work, including cleanup, over a 24 hour period.
- mix: 3 cups flour, 1/4 tsp yeast, 2 tsp salt, 1 5/8 cups water (that’s 1.5 cups plus 2 tbsp). use your hands! (they’re easier to clean. we discovered this after making the video.)
- cover bowl with plastic wrap (or a plate), let rest at room temperature at least 12 hours, but 18 or 24 is fine too.
- 1st nap: sprinkle LOTS of flour on a surface. remove the sticky dough from the bowl and dump it on the surface. sprinkle a lot of flour on the dough. fold it over on itself once or twice. cover with the plastic wrap and leave it alone for 15 minutes.
- 2nd nap: find a cotton towel that is not terrycloth (a kitchen towel, not a bath towel). sprinkle it with a lot of flour. shape the dough into a ball (or as close to a ball as you can get it, given that it may be very mushy). as you are tucking the dough into a ball, keep the smooth side up. put it in the towel. leave it alone for 1.5 hours.
- after 1.5 hours, turn the oven on to 450 degrees F (232 C). Put a large pot for which you have a cover into the oven. (A 4 quart pot is good, diameter 15-20cm, but bigger is ok too although the dough will be flatter. Cast iron is the best but, pyrex, stainless, or ceramic are all fine.) Go away for 30 minutes.
- carefully drop the dough into the pan. turning it upside down on the way from the towel to the pan. this way the “seam” from the bottom of the ball ends up on the top of the bread. put the lid on the pay. bake for 30 minutes. if it’s starting to brown at this point it’s probably done. turn the bread out of the pan and knock the bottom. if it sounds hollow it’s done.
- if the bread smells yeasty or if it is not yet brown, put it back in the oven without the pot for another 10-20 minutes. how long is a matter of unpredictable oven temperature and your crust preferences. check it every 5 minutes until you get to know your oven and preferences. if you want a crisper crust, but it’s already brown when you take it out of the pot, turn the oven off and put the bread back in for a few minutes.
Our real time (10 minute) How-to video (if you don’t see below, click here (quicktime).
Here’s another video, with Jim Lahey himself showing you how to do it, with Mark Bittman of the New York Times, who made this recipe famous.
Lahey says “Make sure everyone has access to it. That’s the goal.”
- it’s hard to cut the bread when it’s hot, so use a sharp knife and saw gently, but it is delicious hot! have butter ready.
- STORAGE! do NOT put the bread in plastic. do NOT put the bread in the refrigerator. store in a brown paper bag, or wrapped in the kitchen towel on the counter. after the 2nd day, we recommend toasting for best flavor.
- PROPER TOASTING: do NOT undertoast. you should feel “twoness” when you squeeze the center of the toast slightly. it should feel like souffle on the inside and crisp on on the surface. before you get to this point, it’s inadequately toasted.
Additions to the bread:
- to make a multigrain bread, add up to 4 handfuls of uncooked seeds and grains (wheat berries, rice, buckwheat, flaxseed, quinoa, barley…) in step 1.
- if you want to add herbs, olives, dried fruit, or nuts, stir them into the bowl (using your hands) just before removing the sticky dough in step 3.
- our favorite recipe for raisin walnut bread: add 1/4 cup of buckwheat flour in step 1. add 3/4 cup raisins and 3/4 cup walnuts at the beginning of step 3 (stir into the bowl before you dump it out).