Easy No Knead Bread
I first saw this recipe on Christinas Cucina, it looked amazing and she had me at no knead. Christina said that this recipe is from Jim Lahey who owns Sullivan Street Bakery in NYC. I love their bread, its nothing short of amazing. I bought his cookbook and tried one of the recipes and was less than successful (Milk Bread) but his recipe for no knead bread is absolutely fool proof. Christina tweaked the recipe so that she could produce a larger loaf, I chose to follow Mr. Lahey’s recipe which created a slightly smaller loaf. My most recent purchase from the Food52 shop is a Staub Cocotte, a beautiful dutch oven, I chose the 4 quart size (got an excellent deal it was on sale) it was just the right size for this recipe and the bread is outstanding. I thought baking this bread would be an excellent way to christen my new pot.
There are only 4 ingredients, you don’t knead or have to use a stand mixer or bread machine. This bread is brilliant in its simplicity and I absolutely love it. Mr. Lahey uses white all purpose flour, I chose to add some spelt as well, Christina mixed in some whole wheat flour. The basic directions are dump ingredients in a bowl, stir with your hands or a spoon, cover and let sit for 12-18 hours (overnight) dump dough onto floured tea towel, cover and let rise 2 hours, transfer to your covered pot and bake on high heat. Simple, easy and delicious. This recipe is a keeper and would be a great bread for the novice bread baker.
No Knead Bread
Recipe by Jim Lahey
3 cups flour (I used 2 cups all purpose flour and 1 cup spelt flour)
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cup warm water
Place all ingredients in mixing bowl, mix with your hands a spoon or a dough whisk, cover with plastic wrap and a tea towel and let sit overnight 12-18 hours. It will double in bulk and have some bubbles. The dough is quite wet. Using your hand or a spatula (watch Christines video) bring the dough into the middle, lifting and pulling all the way around the bowl. Now you can use a tea towel or even a banneton for the 2 hour prove. If using a tea towel, generously flour the towel (I used flour and semolina flour) dump the dough on the towel, sprinkle the top with flour, bran or semolina, cover and let sit for 2 hours.
Pre heat your oven about 30 minutes before the dough is ready to bake. If using conventional oven heat to 500+ as high as it goes and if using a convection oven 495 degrees. Transfer the dough to the pot, cover and bake for 30 minutes, decrease temperature to 465 degree’s, remove the lid and continue baking another 10-15 minutes or until it is browned.