JIM LAHEY'S NO-KNEAD BREAD | LODGE CAST IRON
Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, water, and salt so anyone can make bakery-quality bread right at home.
Provided by Jim Lahey
Categories Baking Recipes
Yield 6 - 8
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the flour, salt, and yeast. Add the water. Use a wooden spoon or your hand to mix until you have a wet, sticky dough-about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another 1-2 tablespoons of water. Cover the bowl and let set at room temperature, out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size (about 12-18 hours).
- When the first fermentation is complete, generously dust a work surface with flour. Use a rubber spatula to scrape the dough onto the surface in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
- Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands, a bowl scraper, or wooden spatula to gently lift the dough onto the towel so it is seam-side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1-2 hours. The dough is ready with it is almost doubled. If you gently poke it with your finger, making an indentation about ¼-inch deep, it should hold the impression. If it doesn't, let it rise another 15 minutes.
- Preheat the oven to 475 degrees F 30 minutes before the end of the second rise, with a rack in the lower third position, and place a cast iron dutch oven in the center of the rack.
- Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly and gently invert it into the pot, seam side up. (Use caution-the pot will be very hot). Cover the pot and bake for 30 minutes.
- Remove the lid and continue baking until the bread is a deep chestnut color, 15-30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Wait until it cools to slice or tear into it, about an hour.
SULLIVAN STREET BAKERY NO KNEAD WHEAT BREAD
This is the wheat version of the Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. This low fat, low cal bread will become a staple in your home as it has mine.
Provided by Brandess
Categories Yeast Breads
Time 12h30m
Yield 1 1/2 LB Loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- You will need a covered pot similar to a Dutch Oven; five-quart or larger made of cast iron, Pyrex, ceramic, enamel- anything that can safely go into a 450F oven.
- Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 8-12 hours on counter top.
- Shape & preheat: The dough will now be wet, sticky and bubbly. Oil your pot well, but do not allow any oil to be standing in the pot. With a wet spatula, dump the dough into your pot and nudge it into a ball shape. Let it nap for 2 hours. When you've got about a half hour left on the rise, preheat to 450°F.
- Bake: Your dough should have doubled in size. Cover the pot. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
Nutrition Facts : Calories 112, Fat 0.3, SaturatedFat 0.1, Sodium 437.4, Carbohydrate 23.5, Fiber 1.3, Sugar 0.1, Protein 3.4
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams 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.
- 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.
- 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.
- 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 OK. 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.
NO KNEAD WHOLE WHEAT BREAD
Make and share this No Knead Whole Wheat Bread recipe from Food.com.
Provided by Wade in Indianapolis
Categories Yeast Breads
Time 8h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 217.9, Fat 1.5, SaturatedFat 0.3, Sodium 149.6, Carbohydrate 46.7, Fiber 6.5, Sugar 3.6, Protein 8
NO-KNEAD BREAD
From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours' rising
Provided by Amandochka
Categories Yeast Breads
Time 15h30m
Yield 1 1.5 lb loaf
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1374.8, Fat 3.9, SaturatedFat 0.6, Sodium 2927.4, Carbohydrate 287.4, Fiber 10.9, Sugar 1, Protein 40
SULLIVAN STREET BAKERY NO-KNEAD BREAD
Number Of Ingredients 6
Steps:
- Equipment: Two medium mixing bowls 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic) Wooden Spoon or spatula (optional) Plastic wrap Two or three cotton dish towels (not terrycloth) Process: Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F). Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
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