September 17, 2013
Best No-Knead Crusty Bread - Jim Lahey of Sullivan Street Bakery
There is something extremely comforting about a loaf of bread baking in the oven.
Following is a modified version of a bread recipe from Jim Lahey owner of Sullivan Street Bakery. It is super easy to make, but it requires time and a little patience.
3 cups flour
1/4 teaspoon yeast
1 1/4 teaspoon salt
Place ingredients in a large bowl. Stir in 1 1/2 cups water. (You may need to add an extra 2 Tablespoons water depending on the consistency of the mix.) The dough will be sticky.
Cover with plastic wrap and let rest for about 18 hours. The dough is ready when the surface is dotted with bubbles.
Fold the dough over once or twice on a lightly floured work surface. Cover with plastic wrap and let rest for about 15 minutes.
Shape dough into a ball. Use flour sparingly. You only want just enough flour to keep the dough from sticking.
Lightly oil a plate with olive oil. Place the dough seam side down on the plate. Dust with more flour and cover with a towel. Let the dough rise for about 2 hours.
Heat oven and pot with lid to 450 degrees. (6 to 8 quarts deep round casserole dish works well). When the dough is ready, pour it into the hot pot – seam side up. Cover the pot with the lid and bake for 30 minutes.
Remove the lid and continue baking for 15 to 30 minutes more until done. Try to restrain yourself from cutting into the bread before it has cooled. The fragrance is tempting!
The video with Mark Bittman and Jim Lahey shows how easy it is to make this bread. Just plan ahead and this delicious bread will be ready to eat the next day.
This is a perfect recipe to share with friends and family.
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