American cuisine

Easy

No-Knead Bread

Jim Lahey’s no-knead bread recipe turned traditional bread-making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.

This recipe was created by Jim Lahey, the owner of a famous bakery called ‘Sullivan Street Bakery’ in New York. It is a recipe that has been loved for a long time as a legend in the unkneaded bread world even now, 15 years after its release. Jim Lahey is said to be the mastermind behind the popularization of the no-knead method in the United States, in which bread is only fermented for a long time and made only by folding without kneading.

The original recipe can be viewed here.

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Done

Recipe

PRE TIME: 50 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr 30 min

3 SERVING

Ingredients:

10.5 oz. Bread flour
0.02 oz. Instant dry yeast
8.4 oz. Water
0.19 oz. Salt

Directions:

Add all the ingredients at once and mix until the raw flour is no longer visible.

Cover with wrap and ferment at room temperature for 12 hours. (Until it doubles in volume) * The recommended room temperature in the recipe is 70°F/22°C.

Sprinkle powder on the dough and transfer it to the workbench. Dip your hands in flour and fold them into a ball shape. If you fold the dough several times in a line where it does not tear, the dough will become more elastic.

Pull the dough with both hands to make it taut, give it elasticity, and then transfer it onto parchment paper. Cover with a lid so that it does not dry out and let it ferment for 2 hours. (Until it doubles in volume)

Preheat the oven to the highest temperature for at least 40 minutes. (Very important!!) At this time, preheat the cast iron pot as well. * Available options other than cast iron pot: stainless steel pot, heat-resistant glass pot, enamel pot, baking stone + large bowl upside down, regular cookie pan + large bowl upside down (maybe slightly less effective than cast iron pan).

Make a cut on the surface of the dough, put the bread in a preheated cast iron pan (+ 1 piece of ice) and bake with the lid on at 480°F/250°C for 18 minutes, and at 425°F/220°C for 15-20 minutes with the lid on until it turns delicious.

Enjoy!

Final Notes

* If possible, preheat the oven to the highest temperature the oven can produce and bake. (Recommended at 480°F-490°F/250°C-260°C) * When eating, let it cool for about an hour before cutting it so that you don't get stuffy. *Storage: As time passes, the inside of the bread ages, and the crust becomes soggy, so it is best to eat it the same day it is baked. After thawing, you can toast them for a crispy texture.