Jim Lahey No Knead 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 …

Rating: 4.9/5(146)
Total Time: 15 hrs 30 minsCategory: SidesCalories: 85 per serving1. In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they’ve worked with. Even though it’s not what you’re accustomed to handling, it’s perfectly fine.)
2. Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You’ll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread’s rich flavor.
3. Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That’s it. Don’t knead the dough.
4. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it’s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.

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Jim Lahey's No Knead Bread YouTube

WebLearn how to make this version of NO-KNEAD BREAD made famous by Jim Lahey of Sullivan Street Bakery in New York City. Jim Lahey invented this no-knead …

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How the NoKnead Bread Recipe Changed Baking

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 they all come together. Cover the bowl

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Jim Lahey's No Knead Pizza Dough Recipe Baking Steel

WebUsing your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl. 2. Next, add 1 gram (1/4 teaspoon) of active dry yeast3. Pour in 16 grams (2 teaspoons) of fine sea …

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Jim Lahey’s Noknead Bread Lodge Cast Iron

WebJim 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. …

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Easy NoKnead Bread Recipe — The Health Mason

WebPreparation via Jim Lahey: 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 …

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NoKnead Bread Recipe: Who Really Invented It? Eater

WebLahey’s no-knead bread recipe required mixing flour, a lot of water, salt, and yeast; letting the dough rise overnight; shaping, proofing, and then baking the bread the …

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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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Jim Lahey's noknead bread: easy, airy and quick! YouTube

WebJim Lahey's no-knead bread: easy, airy and quick! - YouTube The crust will be spectacular, but what is even more impressive is the no-knead method! If you want …

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No Knead Walnut Raisin Bread Shutterbean

Webrecipe- The Revolutionary No-Work, No-Knead Method by Jim Lahey Yield: One 10-inch round loaf; 1 1/2 pounds Equipment: A 4 1/2- to 5 1/2-quart heavy pot 3 …

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No Knead Bread Jim Lahey BreadLoveClub.com

WebFaster No Knead Bread Ingredients: 3 1/4 cups all-purpose flour2 teaspoons fine sea salt1 teaspoon honey or granulated sugar1 packet active dry yeast 1 1/3 cups …

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Jim Lahey No Knead Bread BreadLoveClub.com

WebFaster No Knead Bread Ingredients:3 1/4 cups all-purpose flour2 teaspoons fine sea salt1 teaspoon honey or granulated sugar1 packet active dry yeast 1 1/3 cups …

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