No Knead Bread ft. Jim Lahey's Recipe | Red Hares and Daffodils Homestead

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

yeast

💰Cheaper: baking powder

Baking powder can be a cheaper leavening agent.

In a large bowl, combine 3 cups of bread flour, 1 and 1/4 teaspoons of fine sea salt, and 1/4 teaspoon of active dry yeast.

Add 1 and 1/2 cups of cool water to the flour mixture and stir with a wooden spoon until a wet, sticky dough forms, about 30 seconds.

Cover the bowl with cling film and let it sit in a cool, dry place for 12 to 18 hours.

After resting, remove the cling film and check for bubbles in the dough.

Lightly flour a surface and use a bench scraper to turn the dough out onto it, incorporating any unincorporated flour.

Gently fold the dough in on itself to develop a seam, then place it back into the bowl.

Cover and let it rise for another 1 to 2 hours, checking for an indentation that stays when pressed.

Preheat the oven to 475°F (246°C) with a Dutch oven inside for about 20-25 minutes before baking.

Prepare a piece of parchment paper in the Dutch oven and lightly flour the top of the dough before turning it out into the pot, seam side up.

Cover the Dutch oven and bake for 30 minutes, then remove the lid and bake for an additional 15 to 30 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens