Add to Collection
Go to Collections
The Basic No-Knead Bread Recipe
Jim Lahey's famous no-knead artisan bread
Prep Time18 hrs
Cook Time45 mins
Total Time18 hrs 45 mins
Servings: 1 loaf
- 3 cups bread flour
- 1 1/4 t. table salt
- 1/4 t. active dry yeast
- 1 1/2 cups cool water
- additional flour for dusting
In a Medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to touch; if not, mix in another tablespoon or two of water.
Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature for 12-18 hours ( 18 is better).The surface will be dotted and more than doubled in size.
After fermentation, generously dust a work surface with flour. Transfer the dough to the work surface with a bowl scraper or rubber spatula, making sure to keep it in one piece.
Flour your hands, but do not flour the dough. Lift and fold one third of the dough to the center. Repeating until you have a circle.
Place a cotton or linen ( not terry cloth) tea towel on the counter and liberally dust with flour. Place dough, seam side down on to towel.
Fold edges of towel over dough and let rise until doubled, about 2 hours. About 30 minutes before rising is complete. Preheat oven and a 5 quart dutch oven and lid to 475. You may need to remove the handle of your lid if it is plastic. It might melt.
Carefully remove the preheated pot from the oven and remove the lid. Turn the dough out of the towel and into the pot, seam side up Careful, it's hot! Cover with the lid and return to the oven.
Bake for 30 minutes.
Remove the lid and bake for another 15 to 30 minutes or until the bread is a nice chestnut color, but not burnt.
Remove from the oven and pot. Let cool for at least an hour before slicing.
Calories: 1354kcal | Carbohydrates: 272g | Protein: 45g | Fat: 6g | Sodium: 510mg | Potassium: 375mg | Fiber: 9g | Sugar: 1g | Calcium: 68mg | Iron: 3.4mg