Artisan No-Knead Bread
This Artisan No-Knead Bread recipe, adapted from Jim Lahey of Sullivan Street Bakery and published by The New York Times, offers a delightful blend of simplicity and flavor. With a total hands-on time of less than two hours and a long fermentation period, this loaf develops a complex taste and a beautiful crust through minimal effort. The result is a crusty, golden-brown exterior encasing a soft, airy interior that's perfect for sandwiches, toasting, or simply slathering with butter. This rustic loaf forgoes the need for kneading while producing an impressive artisanal quality, making it an ideal addition to any home baker's repertoire.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
All-purpose flour or bread flour
3 cups (measured and sifted)
Instant yeast
1/4 teaspoon (not needed to dissolve)
Salt
1 1/4 teaspoons (fine salt recommended)
Water
1 5/8 cups (room temperature)
Cornmeal or wheat bran
as needed (for dusting)
Instructions
1
In a large mixing bowl, combine the all-purpose flour (or bread flour), instant yeast, and salt. Mix well.
2
Gradually add 1 5/8 cups of water to the dry ingredients, stirring until a shaggy, sticky dough forms. Ensure all the flour is incorporated.
3
Cover the bowl tightly with plastic wrap and let the dough rest in a warm room (approximately 70°F) for at least 12 hours, ideally up to 18 hours, until the surface is dotted with bubbles.
4
Once fermented, lightly flour a clean work surface and turn the dough out onto it. With floured hands, gently fold the dough over itself a few times to incorporate a small amount of additional flour, if necessary. Cover with plastic wrap and allow it to rest for 15 minutes.
5
With just enough flour to prevent sticking, shape the dough into a ball. Generously coat a clean cotton towel with flour, wheat bran, or cornmeal, and place the dough seam-side down on the towel. Dust the top with additional flour, cover with another towel, and let rise for about 2 hours or until doubled in size and doesn't spring back when poked.
6
Preheat your oven to 450°F at least 30 minutes before the dough is ready. Place a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven to heat up.
7
Carefully remove the pot from the oven when the dough is ready. Invert the dough from the towel directly into the pot, seam-side up. Don't worry about the mess — it will bake beautifully.
8
For best results, shake the pot gently to even out the dough, then cover it with the lid. Bake for 30 minutes, then remove the lid and continue to bake for an additional 15 to 30 minutes, until the loaf is a deep, golden brown.
9
Once baked, transfer the bread to a wire rack to cool before slicing. Enjoy your homemade artisan bread warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Artisan No-Knead Bread?
It is a rustic bread recipe adapted from Jim Lahey that uses a long fermentation period instead of kneading to develop flavor and texture.
What type of flour is recommended for this recipe?
You can use either all-purpose flour or bread flour for this artisan loaf.
How much yeast is required?
The recipe requires only 1/4 teaspoon of instant yeast.
Do I need to dissolve the instant yeast in water first?
No, the instant yeast can be mixed directly with the dry ingredients.
What is the correct amount of salt to use?
The recipe calls for 1 1/4 teaspoons of salt, with fine salt being recommended.
How much water should be added to the dough?
You should gradually add 1 5/8 cups of room temperature water.
How long does the initial fermentation take?
The dough should rest for at least 12 hours, though 18 hours is ideal.
What is the ideal room temperature for the dough to rise?
A warm room temperature of approximately 70°F is recommended for fermentation.
How can I tell if the fermentation is complete?
The fermentation is complete when the surface of the dough is dotted with bubbles.
Do I need to knead the dough after fermentation?
No kneading is required; you simply fold the dough over itself a few times to incorporate a little extra flour.
How long should the dough rest after the initial folding?
Allow the dough to rest for 15 minutes after the first folding step.
What should I use to dust the cotton towel for the second rise?
You can generously coat the towel with flour, wheat bran, or cornmeal.
How long is the second rise?
The second rise takes about 2 hours, or until the dough has doubled in size.
How do I test if the dough is ready after the second rise?
The dough is ready if it doesn't spring back when poked.
What oven temperature is needed for baking?
The oven should be preheated to 450°F.
What type of pot is best for baking the bread?
A 6- to 8-quart heavy covered pot made of cast iron, enamel, Pyrex, or ceramic is ideal.
Do I need to preheat the baking pot?
Yes, place the covered pot in the oven at least 30 minutes before the dough is ready.
How do I place the dough into the pot?
Carefully invert the dough from the towel directly into the preheated pot, seam-side up.
Should I worry if the dough looks messy in the pot?
No, it will bake beautifully even if it looks messy initially; you can shake the pot gently to even it out.
How long does the bread bake with the lid on?
Bake the dough with the lid covered for the first 30 minutes.
How long does the bread bake after removing the lid?
Remove the lid and bake for an additional 15 to 30 minutes.
What should the finished loaf look like?
The bread should have a deep, golden-brown crust.
How should the bread be cooled?
Transfer the bread to a wire rack to cool completely before slicing.
What is the texture of the bread's interior?
The interior is soft and airy, perfect for sandwiches or toasting.
How much 'hands-on' time is required?
The total hands-on time for this recipe is less than two hours.
Is this recipe good for beginners?
Yes, its simplicity and lack of kneading make it an ideal choice for home bakers of all levels.
What can I serve this bread with?
It is perfect for sandwiches, toasting, or simply eating with butter.
What happens if I use more than 18 hours for fermentation?
The recipe recommends 12 to 18 hours; exceeding this significantly may affect the dough's structure and flavor.
Why is a heavy pot used for baking?
The heavy pot and its lid trap steam, which helps create a beautiful, crusty exterior.
Can I use cornmeal for the crust?
Yes, cornmeal is an excellent option for dusting the towel to prevent sticking and add texture to the crust.