This recipe is from the New York Times "The Minimalist" column by Mark Bittman Oct 08, 2008. It is a faster, simpler adaptation of his original article/recipe of 2006 adapted from Jim Lahey of Sullivan Street Bakery. The original recipe required 14-18 hrs rising time; this adaptation uses more yeast and requires only 4 hours rise time.
"Great texture, and so easy to make. I let it rise about an hour longer than the recipe recommends, and I think it made for a little more flavor. I made a half recipe and baked it in a 3qt dutch oven. This worked great, with the uncovered baking coming in at 15 minutes"
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. 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 dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. 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.
Yield: 1 big loaf.
FOODLAMA 1y agoI must have done something wrong considering the other reviews. The dough was very wet, and hard to fold, and would not get into a ball on my work surface for the second resting but rather just oozed into a flat layer. Also, I am assuming now that maybe I was supposed to grease the pot before putting the bread in? It completely stuck to the bottom and burned. Recipe didn't say to grease pan and I assumed as wet as the bread was maybe that was why, but I guess that step was missing. Anyways, I gave it three stars because what I was able to dig out of the pan tasted really quite good, its just unfortunate I was unable to get it out as a loaf that could be sliced for sandwiches, etc and instead was in lots of tiny chunks. Maybe I will try again by spraying the pan after it heats up, or by just splitting it into a few loaf pans like traditional bread and seeing how that turns out.
aphilbeck8 3y agoIts true!!! You can make a bread with only flour, salt and yeast and water. Beats store bought breads with all those other ingredients! I make my french baquettes with these ingredients. Thanks for posting this great recipe.
Tamara1971 3y agoloved it, and its so darn easy to make
eddieandkimbrah 4y agoAbsolutely loved this one. Making it again.
Dgdahl 4y agoGreat texture, and so easy to make. I let it rise about an hour longer than the recipe recommends, and I think it made for a little more flavor. I made a half recipe and baked it in a 3qt dutch oven. This worked great, with the uncovered baking coming in at 15 minutes.
Psylens 4y agoIt doesn't get any easier than this, and makes some of the best bread i've ever had. The other no-knead bread recipe turns out a little better but takes a lot longer.