JIM LAHEY MY BREAD RECIPES

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NO-KNEAD BREAD RECIPE - NYT COOKING



No-Knead Bread Recipe - NYT Cooking image

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.

Provided by Mark Bittman

Total Time 21 hours 30 minutes

Yield One 1 1/2-pound loaf

Number Of Ingredients 4

3 1/3 cups/430 grams all-purpose or bread flour, plus more for dusting
Generous 1/4 teaspoon/1 gram instant yeast
2 teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed

Steps:

  • 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.
  • 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 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.

EASY HOMEMADE NO-KNEAD BREAD RECIPE WITH JUST 3 INGR…



Easy Homemade No-Knead Bread Recipe With Just 3 Ingr… image

Provided by Christina Newberry

Number Of Ingredients 4

3 cups Flour (see Tips below)
¼ tsp Instant Yeast (aka quick-rise or bread machine yeast)
1 tsp Salt
1½ cups Water (very warm)

Steps:

  • Combine all the ingredients in a large bowl. Mix with a wooden spoon just until everything is combined. Cover with plastic wrap and let sit for 12 to 20 hours.
  • After 12 to 20 hours, your dough will smell like beer and appear bubbly. Using wet hands, place dough on a lightly floured surface. Fold the edges of the dough toward the middle and use your hands to shape the dough into a ball. Place the ball fold-side down on a floured tea towel. Sprinkle a little more flour on top of the dough ball and cover with another tea towel, or by folding the first tea towel in half. Let the dough sit for two hours.
  • Half an hour before the second rise is finished, get ready by setting your oven to 450 degrees and putting your empty covered pot inside to heat up. See notes below on choosing a pot.
  • Remove hot pot from the oven. Depending on the material of your pot, you may need to grease it with butter. This will make it easier when removing the finish bread. Pick up the towel holding the dough and dump the dough into the pot. Give the pot a gentle shake to even out the dough. It’s ok if it looks messy; it will even out once it’s baked. Place the covered pot back into the over for 30 minutes. Then, take the lid off the pot and cook uncovered for another 15 minutes.
  • Remove bread from the oven and cool on a wire rack.

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MIT - MASSACHUSETTS INSTITUTE OF TECHNOLOGY
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STANFORD UNIVERSITY
UNK the , . of and in " a to was is ) ( for as on by he with 's that at from his it an were are which this also be has or : had first one their its new after but who not they have – ; her she ' two been other when …
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