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Nutrition Facts
Serving Size 1 1.5 lb loaf 768g Recipe makes 1 1.5 lb loaf)
Calories 1367
Calories from Fat 33		(2%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2922mg		121%
Potassium 421mg		12%
Total Carbohydrate 286.5g		95%
	Dietary Fiber 10.3g	41%
	Sugars 1.0g
Protein 39.1g		78%
how is this calculated?

No-Knead Bread

Recipe #194745 | ½ day | 1½ hours prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: Amandochka
Nov 9, 2006

From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours’ rising

1 1.5 lb loaf (change servings and units)

Ingredients

3 cups all-purpose flour or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 5/8 cups water
cornmeal or wheat bran, as needed

Directions

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.

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Featured Reviews for This Recipe

From: JulieCHopp

On Sep 29, 2009

If you like a crusty artisan bread then you have to try this one. Don't let the directions intimidate you, it is actually quite easy. The dough is wet and will appear flat but don't give up on it, it will turn out. If it is humid or raining then don't add all of the water, start with a cup and add the rest in spurts until you get a nice consistency. When the recipe calls for generous flour, it means it or else it will stick to your towel, excess flour can be brushed off after baking. Enjoy it warm!

0 people found this review helpful

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From: Chef #1350563

On Sep 22, 2009

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From: Yeastyams

On Dec 2, 2006

First time I tried this I didn't realize that my active dry yeast is not the right stuff - you've got to use instant yeast. Have since modified the recipe for active dry yeast by mixing the dough with only 1 1/2 C. water and then proofing 1/2 t. of yeast in 2 T. of warm water and then adding to the dough. Also I find that the softness of the dough yields a very flat loaf when made in a large dutch oven. A smaller pan will yield a thicker loaf.

13 people found this review helpful

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From: Grease

On Jan 10, 2007

Thank you for posting this recipe as Lahey offered it. I have made this loaf a number of times and always with incredible results. I have spent a number of years trying to get the same results with more conventional means. Two months ago I succeeded with a Rose Levy Beherenbaum recipe and a lot of effort only to discover that the same results were attainable with very little effort and a minimum of time. Ironically, I found the news on Rose's web site. If you have never made a really crusty open crumb bread before, you need to try this. Finally, I would not use a 6 to 8-quart container as I prefer a taller loaf. I have doubled the recipe and successfully baked it in a Lodge 4 qt. cast iron Dutch oven (a beautiful round tall loaf with a crust to die for!). Thanks Amandochka and Jim Lahey.

7 people found this review helpful

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