How to make Jim Lahey’s No-Knead Bread

January 31, 2008 Jasmine
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I am posting this for everyone to enjoy! This is a recipe so simple even a child can do it.

Thanks to Luisa from Wednesday Chef for posting this recipe. Here is her review.


To fully appreciate that review you should read this one too:

Jeff Hertzberg

The Jeff Hertzberg book I still want to get. I will maybe next month. That review kind of put me off though. I am going to try his recipe once I get a baking stone and a peel. Til then I will wait.

What I also really like about his bread/book/idea, what have you, is making up a big hunk of dough basically and being able to just pull some out from the fridge for up to two weeks as needed. I will try it and let you guys know.
For now I tried the Jim Lahey bread. It has been a few weeks. I kept forgetting to blog about it. It was awesome. I very clearly remember Joey and I loving it and him asking me if I could make this bread every day! It was over the top awesome. Like melt in your mouth. Like you can’t believe this came out of YOUR oven!

I used bread flour and did just as the recipe asked. I didn’t have a big pot though. I had a kitchenaid ceramic pie dish though as you can see in this pic. I also put some onions on top. That is before it rose and was baked.

onion bread

I do think I could of cooked it a bit longer to get more of a golden crust but it was very good.


The only thing that has stopped me from making it again is Stromboli! lol That and the fact that this takes like 18 hours to make. I usually don’t think that far ahead. haha

I should make some more tomorrow!

Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. 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.
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 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.


Entry Filed under: baking,breads,recipes

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