I have been baking this no-knead crusty bread for over twelve years and it never disappoints.
Jim Lahey’s bread recipe, featured in the NY Times in 2006, swept home kitchens and persists in popularity. For good reason. If you still haven’t tried no-knead artisan bread, if you still buy 99-cent grocery store French bread, you really must give this recipe a shot.
If you take both the electricity to run the oven and the gas to go to the grocery store out of the equation (I wouldn’t know how to calculate either), this bread costs approximately $.25-$.30 making even a $.99 loaf look expensive. Not to mention this homemade bread will make than loaf taste like cardboard.
And it is easy. I promise.
The recipe at NYT is thorough, and there are even a few YouTube demonstrations available. Mark Bittman even has a quick version.
My hint, after years of making this bread? Relax. You can hardly mess it up. Let it sit for 4 hours. Let it sit for 24 hours. Put it in the fridge at let it sit for 2 days.
Simple No-Knead Bread Recipe
This no-knead bread recipe is as simple as it is delicious. Here’s a basic guide to get you started:
- Mix the Dough
In a large mixing bowl, combine:Stir until all ingredients are combined into a shaggy, sticky dough. Cover the bowl with plastic wrap or a clean kitchen towel.- 3 cups all-purpose flour
- 2 tsp salt
- ¼ tsp instant yeast
- 1 ½ cups water (room temperature)
- Let It Rest
Leave the dough at room temperature for at least 12 hours, or up to 18 hours. The dough will rise and become bubbly. - Shape the Dough
Turn the dough onto a floured surface. Lightly shape it into a ball by folding the edges toward the center. No kneading required! Cover with a towel and let it rest for 1-2 hours. - Preheat the Oven and Pot
About 30 minutes before baking, preheat your oven to 450°F (230°C) with a heavy lidded pot (like a Dutch oven) inside. The pot needs to be hot for the crust to form. - Bake the Bread
Carefully place the dough into the preheated pot (use parchment paper if you like). Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 10-15 minutes until the crust is golden and crispy. - Cool and Enjoy
Remove the bread from the pot and let it cool on a wire rack before slicing.
Simple items already in your kitchen
Also, letting the dough do its second raise on a tea towel is a pain and a mess. I use either a flexible cutting board or a bread paddle. I’ve let it rise on the board for 30 minutes, 1 hour, 2 hours, 3 hours. It always turns out.
For baking I have used lidded Pyrex, regular stainless steel stovetop pots, a Dutch oven, and a lidded casserole dish. They all work. But the lidded surface is the key to the crusty crust.
I’ve baked it at 400, 425, 450, 475, and even 500.
Relax. Experiment. Just go with what makes it convenient. Homemade bread is the perfect accompaniment to soups, beans, pastas, and grilled meats. Homemade bread impresses and gratifies guests. Homemade bread makes your house smell amazing.
There are few actions you will ever take that have more of the stuff of history in them. A woman with her sleeves rolled up and flour on her hands is one of the most gorgeous stabilities in the world. Don’t let your family miss the sight.
Robert Farrar Capon
Variations on Homemade Crusty Bread
The base recipe can also be used for several delectible variations.
Proceed with the base recipe as directed, but make the following additions when stirring together the dough.
Whole-Wheat
Use up to half whole-wheat flour in the dough.
Cranberry-Walnut Whole-Wheat
Substitute 1/2-3/4 the flour with whole-wheat flour
Stir in 1/2 cup roughly chopped walnuts & 1/2 cup dried cranberries
This is a great breakfast bread!
Roasted Garlic or Caramelized Onion
Roast a head of garlic or caramelize an onion
Smash or roughly chop the roasted garlic cloves
Stir in the cloves of garlic or the onion with the dough
Herb & Cheese
Add 1/2-3/4 cup shredded cheddar or Parmesan cheese
If desired, add bits of cooked bacon as well, or 1/4 c. fresh chives
Let rise at least overnight and up to 30 hours in the fridge, since the dough contains cheese
Herbed
Add 1/8-1/4 cup minced fresh chives, parsley, green onions, cilantro, or dill; or 1 tablespoon oregano or rosemary
In a pinch you can use dried. Use 1/3 the amount of fresh called for.
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