No-Knead Bread

This bread is hands-down the easiest bread you will ever make.  The recipe was developed by Jim Lahey, owner of Sullivan Street Bakery.  The man is clearly a genius.

You may be thinking: isn't kneading what makes bread work and taste delicious.  Well, you would apparently be wrong my friend because this bread is amazing.  Professional kitchens have really awesome ovens which cook bread at a high temp but also keep it moist.  You'll have trouble reproducing the same circumstances in your oven, unless you use a dutch oven.  It traps heat and moisture and makes for some seriously delicious bread.

Only one thing that makes this recipe a bit tricky is the timing.  The bread needs to rise for 12 hours at room temp.  Which means you need to start it well before you plan on eating it.  But considering you spend almost no time doing anything to the dough, it is really not that much of a hassle.

After you let the dough sit for 12 hours, shape it into a ball cover it in flour and let it sit another 1-2.

It bakes for about 45 minutes.  Removing the top for the last 15 gives it a perfect crust.  Now this bread is good for many things.  It makes great sandwich bread and I think would be perfect with a hearty soup, but after my recent trip to Paris, might I offer some alternative suggestions.

If your mouth isn't watering yet, there's some foie gras, some salami, prosciutto, smoked salmon, I don't know what type of cheese but really really delicious.  This is my go to dish for noshing at parties, fancy cheese meats and delicious bread.

No-Knead Bread

FORMULA: 

3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

EQUIPMENT: 

Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)
PROCESS:

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Recipe from Jim Lahey at Sullivan Street Bakery

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