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NYTimes No-Knead Bread

Patricia Reitz

NYTimes No-Knead Bread - ButterYum

NYTimes No-Knead Bread - ButterYum

This recipes is so incredibly easy, it can be made by anyone and I can prove it.  See the bread pictured above?  It was made entirely without my help by a 16 year old who has never baked bread before.

Here's how she did it - she mixed the ingredients in a bowl with a wooden spoon, then allowed the dough to rise for 14-20 hours, shaped it into a boule, then baked it in a preheated covered dutch oven.  Total hands-on time was about 3 minutes - that's all!  The resulting bread is nothing short of amazing.  A lovely boule that is gloriously crispy on the outside and satisfyingly chewy on the inside.  The recipe and technique were developed by Jim Lahey of the famed Sullivan Street Bakery in NYC.  I urge everyone to give this recipe a try - you will not be disappointed, I promise!

whisk the dry ingredients together

whisk the dry ingredients together

add the water

add the water

mix, mix, mix

mix, mix, mix

here we are just a minute or two later

here we are just a minute or two later

cover with plastic and rise at room temperature overnight

cover with plastic and rise at room temperature overnight

fast forward to the next day

fast forward to the next day

dust the counter with flour

dust the counter with flour

dump out the risen dough

dump out the risen dough

it's going to be sticky

it's going to be sticky

so flour your hands too

so flour your hands too

form the dough into a ball

form the dough into a ball

tuck under, turn, repeat - just a few turns is all it takes

tuck under, turn, repeat - just a few turns is all it takes

done

done

prepare a long strip of parchment paper

prepare a long strip of parchment paper

place the dough on the parchment paper

place the dough on the parchment paper

allow the dough to rest for 20 minutes

allow the dough to rest for 20 minutes

use a serrated knife to cut an "x" into the top of the dough

use a serrated knife to cut an "x" into the top of the dough

:)

:)

open the searing hot oven and pull out the preheated dutch oven (or in this case, the "french oven")

open the searing hot oven and pull out the preheated dutch oven (or in this case, the "french oven")

carefully uncover the dutch oven

carefully uncover the dutch oven

use the parchment strip as a sling to lower the dough into the dutch oven

use the parchment strip as a sling to lower the dough into the dutch oven

that was easy - don't worry about the excess parchment hanging over the edges

that was easy - don't worry about the excess parchment hanging over the edges

carefully replace the cover and close the oven door

carefully replace the cover and close the oven door

bake for 30 minutes

bake for 30 minutes

relax on the couch with the kitty

relax on the couch with the kitty

after 30 minutes, uncover the dutch oven and bake for another 15

after 30 minutes, uncover the dutch oven and bake for another 15

carefully remove from the oven

carefully remove from the oven

use parchment sling to remove bread from the dutch oven

use parchment sling to remove bread from the dutch oven

place on a cooling rack

place on a cooling rack

remove parchment and allow bread to cool completely

remove parchment and allow bread to cool completely

the dutch oven will stay hot for a very long time so put towels or oven mitts on the hot handles to let others know it's hot

the dutch oven will stay hot for a very long time so put towels or oven mitts on the hot handles to let others know it's hot

don't forget to do the same for the lid

don't forget to do the same for the lid

once the bread has cooled, slice and enjoy!

once the bread has cooled, slice and enjoy!

NYTimes No-Knead Bread

makes one 1.5-pound boule

Printable Recipe

Ingredients

  • 3 cups unbleached bread flour
  • 1/4 teaspoon instant yeast (aka rapid rise or bread machine yeast)
  • 1 1/4 teaspoon fine salt
  • 1 5/8 cups water (1 cup plus 10 tablespoons)
  • 16-inch long strip of parchment paper

Directions

  1. In a medium bowl, stir together ingredients until all the flour is moistened and it looks like a shaggy mass.  Cover with plastic wrap and allow to rise at room temperature for 14-20 hours (18 hours being ideal).
  2. Have a strip of parchment paper approx 6x16-inches ready and waiting (I cut a half sheet of parchment paper in half lengthwise).  Lightly flour a work surface and with floured hands, fold the dough over itself twice.  Cover loosely with plastic and rest for 15 minutes.
  3. Lightly flour your hands and shape the risen dough into a ball and place it on the center of the parchment strip, cover loosely with cotton tea towel and rest for 2 hours (the parchment will act as a sling while transporting the boule).  If you like, cut an "X" on top of the dough with a serrated knife.
  4. A half hour before baking, preheat oven and a 6 to 8-quart dutch oven to 450F.
  5. When ready to bake open oven door and remove lid from preheated dutch oven and carefully lower bread dough with its parchment sling into the vessel (it's ok if parchment paper hangs over edges).  Cover and bake for 30 minutes, then uncover and bake another 15-30 minutes until well browned.  Cool completely before slicing with a serrated knife.

Note:  According to the original article, the bread can be baked in a covered 6 to 8-quart heavy cast iron, enamel over cast iron, pyrex, or ceramic cooking vessel.

adapted from Jim Lahey, Sullivan Street Bakery

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