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No Knead Bread – Original Recipe
Yield: One 1 1/2-pound loaf
Time: About 1 1/2 hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
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.
No Knead Bread – Optional Recipes
WEIGHT VS. VOLUME - The original recipe contained volume measures, but for those who prefer to use weight, here are the measurements: 430 grams of flour, 345 grams of water, 1 gram of yeast and 8 grams of salt. With experience, many people will stop measuring altogether and add just enough water to make the dough almost too wet to handle.
Many people, me included, felt Mr. Lahey’s bread was not salty enough.
Yes, you can use more salt and it won’t significantly affect the rising
time. I’ve settled at just under a tablespoon.
Instant yeast, called for in the recipe, is also called rapid-rise
yeast. But you can use whatever yeast you like. Active dry yeast can be
used without proofing (soaking it to make sure it’s active).
- About 18 hours is the preferred initial rising time. Some readers
have cut this to as little as eight hours and reported little
difference. I have not had much luck with shorter times, but I have
gone nearly 24 hours without a problem. Room temperature will affect
the rising time, and so will the temperature of the water you add (I
start with tepid). Like many other people, I’m eager to see what effect
warmer weather will have. But to those who have moved the rising dough
around the room trying to find the 70-degree sweet spot: please stop.
Any normal room temperature is fine. Just wait until you see bubbles
and well-developed gluten — the long strands that cling to the sides of
the bowl when you tilt it — before proceeding.
RISE - Mr. Lahey originally suggested one to two hours, but two to
three is more like it, in my experience. (Ambient temperatures in the
summer will probably knock this time down some.) Some readers almost
entirely skipped this rise, shaping the dough after the first rise and
letting it rest while the pot and oven preheat; this is worth trying,
OTHER FLOURS - Up to 30 percent whole-grain
flour works consistently and well, and 50 percent whole-wheat is also
excellent. At least one reader used 100 percent whole-wheat and
reported “great crust but somewhat inferior crumb,” which sounds
promising. I’ve kept rye, which is delicious but notoriously impossible
to get to rise, to about 20 percent. There is room to experiment.
-The best time to add caraway seeds, chopped olives, onions, cheese,
walnuts, raisins or whatever other traditional bread flavorings you
like is after you’ve mixed the dough. But it’s not the only time; you
can fold in ingredients before the second rising.
SHAPES - Baguettes in fish steamers, rolls in muffin tins or classic
loaves in loaf pans: if you can imagine it, and stay roughly within the
pattern, it will work.
COVERING BETWEEN RISES - A Silpat
mat under the dough is a clever idea (not mine). Plastic wrap can be
used as a top layer in place of a second towel.
THE POT -
The size matters, but not much. I have settled on a smaller pot than
Mr. Lahey has, about three or four quarts. This produces a higher loaf,
which many people prefer — again, me included. I’m using cast iron.
Readers have reported success with just about every available material.
Note that the lid handles on Le Creuset pots can only withstand
temperatures up to 400 degrees. So avoid using them, or remove the
BAKING - You can increase the initial
temperature to 500 degrees for more rapid browning, but be careful; I
scorched a loaf containing whole-wheat flour by doing this. Yes, you
can reduce the length of time the pot is covered to 20 minutes from 30,
and then increase the time the loaf bakes uncovered. Most people have
had a good experience baking for an additional 30 minutes once the pot
As these answers demonstrate, almost everything about Mr. Lahey’s bread is flexible, within limits. As we experiment, we will have failures. (Like the time I stopped adding flour because the phone rang, and didn’t realize it until 18 hours later. Even this, however, was reparable). This method is going to have people experimenting, and largely succeeding, until something better comes along. It may be quite a while.