No-Knead Bread (Overnight Version) The New York Times Recipe
Recipe Information
No Knead White Bread
Cultural Context
No Knead White Bread emerged as a popular baking method in the early 2000s, credited to Jim Lahey. This technique allows for a simple, hands-off approach to bread-making, making it accessible for home bakers. Its cultural significance lies in its ability to produce artisan-style bread with minimal effort. Today, variations abound, with many bakers experimenting with different flours and add-ins, making it a beloved staple in kitchens worldwide.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: bread flour
Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a natural alternative to commercial yeast.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier while margarine offers a cost-effective substitute.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is dairy-free, while water is the most economical option.
Add the yeast and the salt to the flour and mix.
Pour in the warm water then use your hands to gently bring the dough together.
Cover with plastic wrap or a kitchen towel and let ferment for at least 12 hours.
After fermentation, the dough should have doubled in size and be covered with bubbles.
Using wet hands, gently separate the dough from the edges of the bowl.
Grab about a quarter of the dough, pull it up and fold it back into the centre. Rotate the bowl and continue until all the dough has been separated and folded into the centre.
Pour the dough onto a large piece of parchment paper, it should slide out easily and form a rough circle.
Place a bowl large enough to cover the dough over it and let it sit at room temperature for another 2 hours.
After 1 hour of resting, place a dutch oven with a lid into a 450 degree oven to preheat.
When the dough has doubled in size, carefully remove the bowl. Lightly dust the top with flour and brush away the excess with a pastry brush.
Use a sharp knife to cut a slit down the centre of the loaf.
Carefully pick up the parchment paper with the loaf and transfer it to the hot dutch oven.
Place the lid on top and return to the oven for 30 minutes.
After 30 minutes, remove the lid and return to the oven for about 20 minutes to brown.
Use the overhanging parchment paper to remove the bread from the pan.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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