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 3⅓ cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version. —Mark Bittman
Where you use towels to hold the dough, I use parchment paper...then I grab the paper, lower it into the 450 degree pot put on the lid, and bake it. No sticking. No burning.
My results were equally perplexing. I used 3 c of flour. Added 1 c butter and 2 c semi sweet morsels. Two eggs and some vanilla. Instead of forming a loaf, I spooned tablespoon sized balls on a baking sheet. Baked for 10 mins at 350. Came out tasting like chocolate chip cookies!!! Not sure what I did wrong. Maybe a little more tweaking will help.
How To Bake Bread In A Dutch Oven
I'm kidding, but you didn't follow a single thing from the original recipe. Your comment has nothing to do with Bittman's recipe.
I've made this for years. I double or triple the batch and after rising 2 hours I put it, tightly covered, in the fridge. The next day I take out a large handful/grapefruit sized amount of dough, shape it and let it rise on the counter on a lightly floured silpat covered with a kitchen towel for 1-2 hours depending on how much time I have. Follow the preheat directions and use the silpat to transfer the dough to the pot. You'll have dough for days and it will taste more complex as days pass.
Bittman also noted he settled on just under a tablespoon of salt -- call it 16 or 17 grams. I use 16 grams.
Nytimes No Knead Bread
I've made this for years and, at the outset, found that last rise outside the bowl was a disaster--dough stuck to whatever it was placed on and sprawled all over the counter if left unchecked. I started to do all the rises, including the last one of two to three hours, inside the same steel bowl, and have never looked back. Easier and we've found has the same results
Maybe this will help you: I line a bowl with parchment for the second rise. At that point the dough sticks somewhat. But when it's time to bake, I pick it up by the 4 corners of the parchment and just plop the whole thing into my preheated Creuset Dutch oven, put on the lid, and bake as directed. The parchment peels off easily after baking. The crust is amazingly crisp and the crumb is like in the picture. Just had some with supper tonight.
Not 1/4 teaspoon yeast ; but 1/4 ounce equals 2 and 1/2 teaspoons of yeast. Made it as recipe states once ! Obviously flat! Excellent bread
Dutch Oven Bread
Note to all cooks who use a LeCruset with the Phenolic knob - it is only oven safe to 375 (it will explode and melt in your oven if you put it in the oven at 450). Best to replace with the stainless steel knob, which LeCruset says can withstand any oven temp (available at many retailers and inexpensive).
I have been making this for years. Every time I do, folks declare it the best bread they've ever had. Tip: for an airier crust, increase the water to 1-3/4 cup. I for this tip at th Scottsdale Farmers' Market from the bread chef at The Phoenician resort.
I have been making this for years too and do a lot of variations. Diane: it helped me get over my fear of baking. Also check out Bittman's variations. These days I usually use 1 cup of whole wheat, 2 cups of unbleached white bread flour, handfuls of pumpkin, sunflower, poppy and sesame seed, and one heaping half tsp of instant yeast.
Dutch Oven No Knead Bread (with Perfect Crusty Crust!)
I have made this general recipe weekly for 5 years...I find it extremely forgiving. I double it, cover, leave it overnight. I stir it away from the sides in the a.m. pop it onto a floured board, cut in 2. Fold each one into itself, make a nice balls. Cover with towel 35 min, while containers heat up. Place each one into the hot dish, place cover on and bake. Gorgeous crusty round bread when done! Slightly more or less of any ingredient doesn't make or break--it is an amazing recipe.
After shaping the loaf in step 3, try refrigerating the dough overnight, then allow 6-8 hours at room temperature for the final rise, instead of 2.
I've made Mr Lahey's bread so many times I've lost count. I've stopped buying bread in stores. I converted the volumetric measures for flour and water to grams and use this recipe: 430g bread flour, 345g water, .25tsp dry active yeast, 1.75 tsp course salt. I use an electronic scale to weigh the flour and water. Works every time.
Jim Lahey's No Knead Bread
Excellent crust and crumb. I hadn't made bread for a while so thought I'd try something new, and this was the right choice. My rise times were about the same even though I used regular Red Star yeast. It's crazy sticky so rises were done in the same bowl, dumped into a cold, parchment lined cast iron bread cloche, and baked to 200F.
Out of curiosity- has anyone let this bread rest for longer than 18 hours? Specifically I’m wondering what’s the longest anyone has let the dough rise with good results?
Mine is gorgeous on top but burned on the bottom. I went exactly the time in the recipe. Maybe convection makes it too hot? Not sure what else to change. Also, I used a 6 qt cast iron Dutch oven but it didn’t fill the space in quite the same way… It’s too hot to cut into, but it looks and smells great.
No Knead Bread (dutch Oven Bread)
Thank you Nanette! I stupidly followed what I thought were the instructions above, and only used 1/4 teaspoon of yeast (my first time making bread!). Flat - Flat - Flat….
I have tweaked the recipe for faster and tastier bread. Start with 3 cups all purpose and one cup whole wheat flour. Add 2¼ tsp yeast, good pinch of kosher salt and combine in an 11 inch stainless steel bowl. Then add 2 cups lukewarm water, (may need a bit more) incorporate with a spatula, cover with plastic wrap and a folded tea-towel. After 4-5 hrs, it ihad fully risen and ready to bake. I
Has anyone tried making it gluten-free and if so, what brand did you use? I’ve had great success making Baker’s flours don’t think they would work for this recipe.
Sourdough No Knead Bread Recipe
On the note I just left with my question it should say “I’ve baked desserts with nut flowers very successfully, but not sure that nut flours would work on bread? What brand of gluten-free flour would anyone recommend. Thanks
This sounds extra complicated. I found a simpler version during the pandemic that only requires a Half hour second rise. Given that I’m in Denver at high altitude, it only needs 6 hours to rise, 3 if I put it in my oven with the light on. No towel shenanigans either. It has a great crunchy crust and is airy inside. I regularly add fresh and dried herbs or seeds. Cheese and jalapeño is a family favorite. They all work well. A tightly covered baking vessel is required.
With all of the maneuvering with towels and such, isn't it just as easy to spend ten minutes kneading? I knead all of my bread in the giant stainless steel bowel in which I mix the dough. Very easy!
No Knead Bread Recipe (easy Dutch Oven Bread)
No knead bread? I learned kneading from watching my mother. It’s a special talent. Half the joy in making bread is getting your hands on and kneading. A nice rhythm and sensitive touch and just the right feel and “shine” is so gratifying. Have we become so lazy that kneading bread takes too much energy?Outside the world is coated in snow, but I’ve been living in a flour dusted apartment for over a week now- and I think you’ll be glad that I did. What fun I have had making this ridiculously easy and wildly famous No Knead Bread.
The recipe made its debut in 2006 in Mark Bittman’s, The Minimalist column in the NY Times. I tore out the recipe from that printing, and it kicked around my office for years. From time to time I would look at it and think that I should give it a try, but never did. When I moved last year it got lost in the shuffle, but I never forgot the idea.
It has been a long standing tradition of mine to
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