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My review
No-Knead Artisan Style Bread
Jewissa
"This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery."
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Ingredients
2 d 3 h servings 230 calsOriginal recipe yields 6 servings (1 loaf)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
- Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
- Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
- Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Footnotes
- Editor's Note
- To ensure the dough is fully risen and ready for the oven, do the Poke Test: flour your index and middle fingers, and poke the side of your loaf about half an inch deep. If the indentations spring back, the dough still needs more time to rise. When the indentations stay put, the loaf is ready to bake.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 230 calories; 0.7 g fat; 48 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 779 mg sodium. Full nutrition
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Reviews
Read all reviews 225265 Ratings
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Most helpful positive review
7/30/2010
I've been baking no-knead bread ever since the original recipe came out in the New York Times several years ago, so trust me when I tell you it is not recommended that you remove the baking vess...
Most helpful critical review
11/5/2010
gooey and just did not rise at all. stuck to the dutch oven. takes overnight with unsatisfying results. sorry.
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7/30/2010
I've been baking no-knead bread ever since the original recipe came out in the New York Times several years ago, so trust me when I tell you it is not recommended that you remove the baking vess...
10/1/2010
I became an avid bread maker when I discovered Jim Lahey's recipe. I wanted to post it, but you beat me to it, Jewissa. I'll have to try adding the fresh herbs, though. Great idea! Proud as a...
7/23/2010
I use 1/2 tsp instant yeast. Mix all ingredients, cover the bowl & set it aside for 12 hours. Flour a surface, scrape the dough out, stretch it out, sprinkle with flour, fold it over itself one...
3/23/2011
I have been making no-knead bread 3 times a week for over a year - love it! I always thought that getting the dough from a towel into the pot a really clunky process, so I started using baking ...
1/19/2011
I also have used this recipe for a couple years with great success. The only diff is I use 1/2 tsp. instant yeast, 1 tsp salt, 1 1/2 cups water. This is more in line with the Sullivan St. bake...
11/17/2010
I Use this recipe all the time. Usually 2 1/2 cups APF 1/2 c wheat flour. 1 1/4 c water. I let mine sit for 12 hours then 2. Ive made about 30 of these loaves over the last 3 months. Jalapeñ...
8/24/2011
excellent bread. I love the crust. Tastes like great grams farm bread. I make it in the same bowls she used. I doubled the recipe this time the last time the loaf was gone before I could blink! ...
2/2/2011
Whenever I make this bread it disappears like magic! I do the same as another reviewer...1 1/4 t salt and 1/4 t yeast and 1 1/2 cup water. I don't bother with using a towel or anything. As soon...