Jim Lahey's No-Knead Bread

Ingredients

• 3 cup all-purpose or bread flour (plus more for dusting)
• 1.25 tsp salt
• 0.25 tsp instant yeast
• 1.625 cup water (room temperature)

Steps

1. 1

   In a large bowl, combine the flour, salt, and yeast. Add the water and stir until a shaggy, sticky dough forms.

2. 2

   Cover the bowl with plastic wrap and let the dough ferment at room temperature for 16 to 18 hours (or up to 24 hours) until the surface is dotted with bubbles.

3. 3

   Lightly flour a work surface and place the dough on it. Fold the dough in from all sides once or twice to form a ball.

4. 4

   Cover the dough and let it proof for about 2 hours until it has doubled in size.

5. 5

   Preheat your oven to 450°F (230°C) with a heavy covered pot (such as a Dutch oven) inside for at least 30 minutes.

6. 6

   Carefully place the dough into the preheated pot. Bake for 30 minutes with the lid on.

7. 7

   Remove the lid and continue baking for 25 to 30 minutes until the crust is a deep golden brown.

8. 8

   Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Notes

This recipe is based on the famous Jim Lahey method popularized by the New York Times. The long fermentation time develops the flavor and structure that kneading usually provides.

Nutrition per serving

• bread
• no-knead
• baking
• vegan
• vegetarian
• dutch oven
• slow-rise