NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
NEW YORK TIMES NO-KNEAD BREAD
Jim Lahey from NYC's Sullivan Street Bakery, says an 8-year-old could do it. It's simple, artisan, crusty, chewy, a little salty... does it get any better? Prep time does not include 14 - 20 hours rising time.
Provided by Katzen
Categories Yeast Breads
Time 1h15m
Yield 1 1 1/2 lb loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
ORIGINAL NO KNEAD BREAD
A friend gave me this recipe and when I didn't find it here I decided I HAD to post it. I believe it was featured in the NY Times at one point. This bread is so easy to bake and tastes great! This was the first loaf of bread I've ever made and it was perfect!
Provided by TheHeavenlyHeatherly
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf
Number Of Ingredients 4
Steps:
- Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.
- Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450°F.
- Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350°F oven for 10 minutes.
NO-KNEAD BREAD
Provided by Jim Lahey
Categories Bread Bake Kid-Friendly Small Plates
Yield One 10-inch round loaf; 1 1/4 pounds
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
- 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
- 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
- 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
- 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
- 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
UPDATED NO-KNEAD BREAD
This recipe is based on Jim Lahey's recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength. Unlike Mr. Lahey's recipe, this one does not require handling a hot Dutch oven. You'll need one metal heatproof bowl (no rubberized bottoms) around 11 to 12 inches in diameter, a second bowl of any material around 8 to 9 inches in diameter, a scale with gram-accurate resolution, a baking sheet and a clean cotton dish towel. (Freshly washed is fine; it doesn't need to be brand new.) If you prefer, you can still bake in a Dutch oven instead of using the overturned bowl method described in the steps; see this article on no-knead bread for full details. For a loaf of bread with significantly improved hole structure and flavor compared with this no-knead version, and without much extra work, take a look at our low-knead bread recipe.
Provided by J. Kenji López-Alt
Categories snack, breads
Time 21h
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
- Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.
- Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)
- Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
- Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn't spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
- Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
- Bake the bread: Splash some water inside the larger metal bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you'd like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.
NO-KNEAD COUNTRY BREAD
This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 20h50m
Yield 12
Number Of Ingredients 5
Steps:
- Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
- Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
- Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
- Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
- Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g
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NO-KNEAD BREAD RECIPE - MARK BITTMAN | FOOD & WINE
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- Combine the flour, yeast, and salt in a large bowl. Add 2 cups water (it should be about 70°F) and stir until blended. You’ll have a shaggy, sticky dough; add a little more water if it seems dry. Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it’s cool). The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface, transfer the dough to it, and fold it once or twice; it will be soft but not terribly sticky once dusted with flour. Cover loosely with plastic wrap and let rest for about 15 minutes.
- Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a cotton (not terry cloth) kitchen towel with cornmeal, semolina, or wheat bran (or use a silicone baking mat); put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger.
- At least a half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart covered pot (with the cover) — it may be cast iron, enamel, Pyrex, or ceramic — in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. (See illustration, next page: Slide your hand under the towel and just turn the dough over into the pot; it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes.) Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread’s internal temperature should be 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.
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Occupation Cookbook Author And PhotographerPublished 2015-04-21
- Easy No-Knead Bread. For this incredibly easy no-knead bread, all you need is some parchment paper, a Dutch oven, and time to let it rise. The bread is made with a very small amount of yeast and rises over a period of 12 to 18 hours.
- No-Knead Beer Rye Bread. This crusty no-knead beer rye bread is especially flavorful if you add the caraway seeds. If you don't care form caraway seeds, you can leave them out.
- No-Knead Jalapeño and Cheese Bread. This Tex-Mex style no-knead jalapeño and cheese bread is amazing in both the flavor and the ease of preparation. Jalapeño peppers, a little cornmeal, and shredded cheese go into the dough, and there's no need to knead!
- No-Knead Loaf Bread. For no-knead loaf bread, try to get away from the Dutch oven shape. Used a little more yeast and let it rise for about 5 hours total.
- No-Knead French Bread. This is another easy bread. The no-knead French bread recipe follows the same basic method and long rising time, but it is shaped and baked on a baking sheet.
- Peasant Bread. Peasant bread is a rustic-style bread that requires no kneading and is baked in rounds that can be sliced into wedges and served with any meal.
- Oatmeal Batter Bread. Popular batter breads are another fuss-free method for making yeast bread. This oatmeal batter bread is ready in less than 2 hours, and the directions are easy enough for a beginning baker.
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