Jim Lahey's No-Knead Bread
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.
Whisk together 3 cups of bread flour, 1/4 teaspoon instant yeast, and 2 teaspoons of kosher salt.
Add 1 and 5/8 cups water and stir until you have a sticky dough ball.
Cover the bowl and let the dough rest at room temperature for 30 minutes.
Using a wet hand, stretch and fold the dough until it transforms from shaggy to smooth and elastic.
Cover the bowl again and let the dough rise at room temperature for 12 to 18 hours.
Turn the dough out onto a lightly floured work surface and fold it over itself once or twice.
Shape the dough into a rough ball and let it rest for 15 minutes.
Sprinkle a towel with cornmeal, wheat bran, oat bran, or any combination of the three.
Place the dough seam side down on the towel and sprinkle with more cornmeal, wheat bran, or oat bran.
Wrap up the dough in the towel and let it rise for 2 hours.
45 minutes before baking, place a Dutch oven in the oven and preheat to 450°F (232°C).
Unwrap the dough and lay a sheet of parchment paper over the top.
Carefully flip the dough so that the seam side is up and brush away any excess cornmeal.
Transfer the dough to the preheated Dutch oven, cover, and bake for 30 minutes.
Uncover the pot and bake for another 10 to 15 minutes until golden brown.
Remove the pot from the oven and transfer the loaf to a cooling rack.
Let cool for at least 30 minutes before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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