Recipe

No-kneed Bread Recipe

	Jknepfle / All my dishes 1 year, 2 months ago This bread is simple and delicious...tastes a lot like authentic French baguettes! Prep:20m Cook:45m Servings:12	Jknepfle
	nokneed easy simple bread

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Fans

jknepfle

tinadunlap

Ingredients

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

Cornmeal or wheat bran as needed.

Directions

1. 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.

2. 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.

3. 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.

4. 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.

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Comments

gryan 5 months, 1 week ago said:
Let's give credit where credit is due. This is a recipe invented by NYC baker Jim Lahey and made popular through this New York Times article:
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&oref=slogin

tinadunlap 1 month ago said:
Great recipe.easy loved the crust.the children loved helping me, the next day they made their own. i sent them home w/ yeast to make when they're back in new orleans. will try step 3 because it is messy. thanks for the recipe. you have my vote.

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Alterations

harrisazor 1 year, 1 month ago said:
I have just increased the recipe by 1/3. I cook my bread in a 4 qt. dutch oven, which was just a little to big to give me the loaf that I wanted. The bread was the best yet.

Dick in Milwaukie, OR

gryan 5 months, 1 week ago said:
Skip messy step 3: Just punch down, then after about a two hour rise, scrape the dough directly from the bowl to the dutch oven.

Don't worry about the 70 degree room temp. The only rule in room temp is colder is slower, warmer faster. To slow further, put it in the fridge, to stop it for a time, the freezer.

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