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.
Making Dough With What We Have: Two Truly Simple Bread Recipes
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.
Fast No Knead Whole Wheat Bread Recipe
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
Quick No Knead Bread For Dutch Oven
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.
How The No Knead Bread Recipe Changed Baking
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 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.
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.
Excellent White Bread Recipe
Could I substitute the cornmeal for white sesame seeds? Or a mix of the two? I love a sesame crusted loaf. Or would it be better to add the seeds right before it goes in the oven?
Yummy try only 15 min after cover is off. 30 made it very very crusty and delicious but a little softer might get easier to cut.
OMG. This was DELICIOUS. If I had more goat cheese, I'd make another one right this minute. Needed to cut down #sevings, so used 1/4 C water/flour ratio per egg to make it easy. Used arugula for greens because I always have arugula. Everything else exactly as stated in recipe. Fantastic late breakfast/lunch dish. Props.
Recipe: No Knead Bread
Just for fun we tried this in an 8 x 4 round Crueset instead of our usual 11 x 4 round to see if we would get a higher loaf. Result is very good and somewhat more moist interior.
Wonderful even though I tried to screw it up, I didn't. My dough didn't seem sticky, I thought I mismeasured the flour or water--the only way to screw up this recipe. I added more water and threw it on top before the twelve-hour rise. It still came out bubbly as suggested. Then my dough seemed too wet and flat, so I probably overworked it a bit and added some wheat flour on the outside + cornmeal, I was out of white. It came out crusty, a bit denser in the middle, but still delicious.
I’ve been making this a lot, using bread flour, and by weight. My only addition is a tsp of honey and I reduce the water by 2 tbs. Sometimes I let rise for 18/24 hours at room temp, sometimes I proof in my oven. I use a 4 qt enamel pot. Comes out great. The dog stole the 1/2 loaf from yesterday so have to make a new batch. Grrrr.m
Pumpkin Bread Recipe
This turned out soft and chewy in the inside and just the right amount of crusty crunch on the outside. I was one of the few people who didn't make this during COVID. But somehow, now's the time. I let it rise just a little longer than 14 hours. I am already making my second load. Also, the video was helpful plus it made me smile at the beginning of a somber day. Thank you!!
Mine looked nothing like the video, the dough was much less wet and had more structure the whole way through. Realizing I only had a 2 quart Dutch oven I spit the dough in two and cooked for 20 minutes covered, 10 uncovered, and they each came out perfectly. I may make a baker out of myself yet!
Used this recipe for years but recently diagnosed with celiac disease. Wondering if this would work with Arthur 1-1 flour mix... has anyone tried?
Sourdough Bread With All Purpose Flour
I love to make my morning toast with a local baker’s heavy whole wheat and nut bread. But it is now too expensive for my budget. So I would like to try using the the No Knead Bread Recipe, adding nuts and using whole wheat flour. Has any one tried that?
2 tsp of salt is too much, other than adjusting salt levels, this recipe is amazing! Will be trying again with 1tsp of salt
I’ve been making this weekly, using a combo of all purpose and bread flour depending on what I have on hand. I weigh all ingredients and backed off the water to about 320 grams. Adding a teaspoon of honey. I mix it in a large old square Tupperware container and I let it rise for 20-24 hours. I use an enamel cast iron high sided casserole for baking. Perfect every time.Outside the world is coated in snow, but I’ve been living in
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