Jim Lahey My Bread Recipe

Jim Lahey's NoKnead Bread Leite's Culinaria

WebJim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, …

Rating: 4.9/5(136)
Total Time: 3 hrs 30 minsCategory: SidesCalories: 85 per serving

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My Bread by Jim Lahey Cookbook Corner Nigella Lawson

WebTo make it easier, I now just think 24 hours before: 18 hours for the uninterrupted ferment; 3 hours for the second prove and baking; 3 hours wait for it to cool. Though having said that, I nearly always have to …

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Jim Lahey’s Noknead Bread Lodge Cast Iron

What is Jim Lahey's no-knead bread recipe?Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, water, and salt so anyone can make bakery-quality bread right at home. We recommend these must-have products to help with this recipe. How would you rate this recipe?

Jim Lahey’s No-knead Bread Lodge Cast Iron

Servings: 6-8Category: Baking RecipesPublished: Apr 2, 20201. In a medium bowl, stir together the flour, salt, and yeast. Add the water. Use a wooden spoon or your hand to mix until you have a wet, sticky dough—about 30 seconds.
2. When the first fermentation is complete, generously dust a work surface with flour. Use a rubber spatula to scrape the dough onto the surface in one piece.
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.
4. Preheat the oven to 475 degrees F 30 minutes before the end of the second rise, with a rack in the lower third position, and place a cast iron dutch oven 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 and gently invert it into the pot, seam side up.
6. Remove the lid and continue baking until the bread is a deep chestnut color, 15-30 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.

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NoKnead Bread Recipe NYT Cooking

WebStep 1. In a large bowl combine flour, yeast and salt. Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with …

Rating: 5/5
Total Time: 21 hrs 30 minsCategory: Breads, Times Classics, Side Dish1. 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.
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 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.

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No Knead Bread Jim Lahey BreadLoveClub.com

WebHeres the story on Mr. Lahey and no knead bread, as Mark Bittman first told it in 2006. Stir up the four basic ingredients flour, water, yeast, salt and let rise very …

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Recipe for The Basic NoKnead Bread by Jim Lahey with …

WebHere’s my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It’s an adaptation for the home kitchen of the much larger oval filone and the football-shaped …

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LowKnead Bread Recipe NYT Cooking

WebPreparation. Step 1. 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 …

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My Bread: The Revolutionary NoWork, NoKnead Method Apple …

WebWith only five minutes of labor (along with 12 18 hours of waiting/rising time), the authors promise the results of artisanal Italian-inspired bread. Lahey's down-to-earth tone and …

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How the NoKnead Bread Recipe Changed Baking The New York …

WebThe no-knead bread recipe accomplished both of those goals simultaneously. The process is simple: Mix flour, water, salt and yeast in a bowl just until …

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The BEST No Knead Bread Recipe! Gimme Some Oven

Web1 1/3 cups warm water (about 110°F) Faster (2-Hour) No Knead Bread Instructions: 1. Stir together the flour, salt, sugar and yeast in a large mixing bowl until …

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Low Carb Bread Tasty

Web40 minutes Ingredients for 12 servings 6 egg yolks 6 egg whites 2 eggs 2 cups almond flour ⅓ cup oil 1 tablespoon baking powder salt, to taste ¼ teaspoon cream …

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My Bread: The Revolutionary NoWork, NoKnead Method

WebJim Lahey Dutch Oven Bread An incredible recipe for no-knead artisan bread baked in a Dutch oven. I like to make the dough in the evening (after dinner) to rise overnight. It's …

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Jim Lahey No Knead Bread BreadLoveClub.com

WebRemove the lid and bake until the bread is golden brown on top. Let The No Knead Baguette Rise Once youve let it hang for 10-18 hours, scrape the dough out on …

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Make This Bread! The New York Times

WebJ. Kenji López-Alt is in The Times this week with a lengthy and fascinating article about one of the most influential recipes ever published in The Times, for Jim …

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