The Famous NY Times No-Knead Bread

This is one of the most popular recipes ever published by the New York Times, courtesy of Jim Lahey, owner of Sullivan Street Bakery, who designed this bread as a minimalist technique for anyone who wants to bake a fantastic loaf of bread.

Let me tell you – it’s fantastic. And works every single time.

It is SO good and SO easy to make that I’ve made enough loaves to open a small bakery. Except we gobble it up too quickly to sell.

Three ingredients + water and stirred with a spoon. After that? TIME to let the magic (science, really) happen: The secret to great bread? Let time do the work.

I like to do this in the morning or at night and than leave it alone for a day or two. Takes 5-10 minutes.

 This recipe guarantees: soft and airy on the inside and chewy delicious on the outside.

 Three ingredients: flour, yeast, salt, and water. Stir.

That’s it. The dough will be wet and shaggy. Cover with plastic wrap for12-18 hours. Here is where the science comes in. Your dough needs to rest for a long time to allow the gluten to become long elastic molecules – the reason for no kneading.

You’re going to bake using a covered dutch oven (or cast iron, enamel, Pyrex or ceramic.)

A covered dutch oven? Yes, this crust needs a lid to bake. The Professor gifted me with this beauty and I absolutely adore it. You can cook soups and stew on the stove and bake puffed pancakes and bread in the oven; it’s my most favorite kitchen item!

 Unlike the New York Times recipe, I use parchment paper. The advantage is you simply lift up the paper (with the bread on it) and place in pre-heated dutch oven.

Baby loaves. Which cook more like a four-leaf clover.   Package it up all pretty if you like. Deliver warm. And you’ll have friends for life.

The New York Times No-Knead Bread*

INGREDIENTS

  • 3 cups all-purpose or bread flour, more for dusting
  • 1/4 teaspoon instant yeast
  • 1 1/4  teaspoons salt
  • 1 5/8 cups water (5/8 is just barely shy of 2/3 cup!)

Directions:

  1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (warm or cold,) 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.
  2. Dough is ready when doubled and bubbly. Heat oven to 450. Place dutch oven in the oven.
  3. Lightly flour a work surface or parchment paper. Using just enough flour to keep dough from sticking to your fingers, work dough into a ball and onto the floured surface. Sprinkle with a little more flour and fold it over on itself once or twice. Let rest about 30 minutes (OR longer – NYT lets it rest for 2 hours!) When dough is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. Remove hot pot from oven. Carefully pick up parchment paper and place in heated dutch oven. Cover with lid and bake 30 minutes. Remove lid and bake another 10ish minutes, until loaf is beautifully browned. Cool on a rack.
  5. Eat and realize that life is beautiful because of warm bread.

*tweaks from astackofdishes

Enjoy!

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11 thoughts on “The Famous NY Times No-Knead Bread

  1. Julia Tomiak

    So, now I want a covered Dutch Oven because my people love bread and that looks fabulous. I got an Amazon Gift Card for my BD… perhaps now I know how to spend it. Thanks!

    Reply
  2. Jennifer Goulet

    A dutch oven looks like a pot to me so do I still put it in the oven or does it go on the stove top? As you can tell I have never used one or even seen one before. I had to look it up on Amazon.

    Reply

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