SPEEDY NO-KNEAD BREAD
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 1h
Yield 1 big loaf
Number Of Ingredients 4
Steps:
- Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
- 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 dough and put it into pot, seam side up. 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 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.
UPDATED NO-KNEAD BREAD
This recipe is based on Jim Lahey's recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength. Unlike Mr. Lahey's recipe, this one does not require handling a hot Dutch oven. You'll need one metal heatproof bowl (no rubberized bottoms) around 11 to 12 inches in diameter, a second bowl of any material around 8 to 9 inches in diameter, a scale with gram-accurate resolution, a baking sheet and a clean cotton dish towel. (Freshly washed is fine; it doesn't need to be brand new.) If you prefer, you can still bake in a Dutch oven instead of using the overturned bowl method described in the steps; see this article on no-knead bread for full details. For a loaf of bread with significantly improved hole structure and flavor compared with this no-knead version, and without much extra work, take a look at our low-knead bread recipe.
Provided by J. Kenji López-Alt
Categories snack, breads
Time 21h
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
- Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.
- Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)
- Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
- Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn't spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
- Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
- Bake the bread: Splash some water inside the larger metal bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you'd like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.
SOURDOUGH NO-KNEAD BREAD
So you've brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You've fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it's time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey's storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You'll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.
Provided by Sam Sifton
Categories breads, side dish
Time P1D
Yield 1 loaf
Number Of Ingredients 4
Steps:
- In a large mixing bowl, combine the flour and salt.
- In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
- The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
- Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
- Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 178 milligrams, Sugar 1 gram, TransFat 0 grams
More about "jim laheys no knead bread recipes"
JIM LAHEY’S NO-KNEAD BREAD | LODGE CAST IRON
From lodgecastiron.com
Servings 6-8Category Baking RecipesAuthor Jim LaheyPublished Apr 2, 2020
- 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.
- 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.
- 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.
- 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.
- 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.
BASIC NO-KNEAD BREAD | GUEST RECIPES - NIGELLA LAWSON
From nigella.com
Servings 1
JIM LAHEY'S NO-KNEAD BREAD | LEITE'S CULINARIA
From leitesculinaria.com
4.9/5 (136)Total Time 3 hrs 30 minsCategory SidesCalories 85 per serving
HOW THE NO-KNEAD BREAD RECIPE CHANGED BAKING
From nytimes.com
JIM LAHEY'S NO-KNEAD OLIVE BREAD | LEITE'S CULINARIA
From leitesculinaria.com
FAST SOURDOUGH RECIPE BY 'NO-KNEAD BREAD' MAKER JIM …
From youtube.com
JIM LAHEY'S OVERNIGHT, NO-KNEAD BREAD | ALEXANDRA'S …
From alexandracooks.com
JIM LAHEY'S NO-KNEAD SMALL BAGUETTE | LEITE'S CULINARIA
From leitesculinaria.com
JIM LAHEY'S EASY NO-KNEAD ARTISAN BREAD - THE CLEVER …
From theclevercarrot.com
4.9/5 (26)Category Yeast BreadCuisine AmericanEstimated Reading Time 7 mins
- In a large bowl add the flour, yeast, salt and water. Stir until a rough dough forms. If it seems very dry, add more water.
- Transfer to an oiled container and cover loosely with plastic wrap. Let rise for 14 hours- overnight, at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about 1 1/2 -2x its original size. *See note below.
- Lightly flour a sheet of parchment paper and place the dough on top. Fold dough in half and then fold it in half again.
- Shape the dough into a ball by tucking the sides underneath itself, and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen, about 30 minutes- 2 hours depending on how warm your kitchen is.
RECIPE: JIM LAHEY'S BASIC NO-KNEAD BREAD - CBS NEWS
From cbsnews.com
Estimated Reading Time 6 mins
NO KNEAD BREAD RECIPE BY JIM LAHEY | POPSUGAR FOOD
From popsugar.com
NO KNEAD BREAD: UNBELIEVABLY EASY, INCREDIBLY DELICIOUS!
From lavtiv.coolfire25.com
NO KNEAD BREAD | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
NO KNEAD BREAD: UNBELIEVABLY EASY, INCREDIBLY DELICIOUS!
From sjswt.coolfire25.com
JIM LAHEY'S NO-KNEAD BREAD | BELLA | COPY ME THAT
From copymethat.com
MY BREAD : THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD - JIM …
From ebay.co.uk
10 JIM LAHEY BREAD & PIZZA RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
ANDREEAGAUL ON INSTAGRAM: NO KNEAD BREAD RECIPE FROM THE BOOK …
NO KNEAD BREAD | BREAD RECIPE | THE NEW YORK TIMES - YOUTUBE
From youtube.com
NO-KNEAD BREAD — MARK BITTMAN
From markbittman.com
JIM LAHEY'S NO-KNEAD WHOLE-WHEAT BREAD | LEITE'S CULINARIA
From leitesculinaria.com
TOP 47 COOKING WITH SHEREEN ARTISAN BREAD RECIPES
From hegreenroare.us.to
JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love