Jim Lahey My Bread Recipe

Jim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the …

Rating: 4.9/5(105)
Total Time: 3 hrs 30 mins
Category: Sides
Calories: 85 per serving
1. In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they’ve worked with. Even though it’s not what you’re accustomed to handling, it’s perfectly fine.)
2. Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You’ll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread’s rich flavor.
3. Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That’s it. Don’t knead the dough.
4. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it’s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.

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Jim Lahey's No-Knead Bread Recipe • Quick Glance • 30 M • 3 H, 30 M • One 1 1/2-pound loaf Ingredients • 3 cups (400 grams) all-purpose or bread flour, plus more for the work surface • 1/4 teaspoon (1 gram) instant yeast • 1 1/4 teaspoons (8 grams) salt • Cornmeal or wheat bran, as needed Directions • 1. In a large bowl, stir together the flour, yeast, and salt.

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My Bread by Jim Lahey. About a month ago, over on Foodim, I saw a post of absolutely beautiful homemade bread by TheGourmetGays. The crust was spectacular, but what was even more impressive was that the bread

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Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, …

Servings: 6-8
Category: Baking Recipes
1. In a medium bowl, stir together the flour, salt, and yeast. Add the water. Use a wooden spoon or your hand to mix until you have a wet, sticky dough—about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another 1-2 tablespoons of water. Cover the bowl and let set at room temperature, out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size (about 12-18 hours).
2. When the first fermentation is complete, generously dust a work surface with flour. Use a rubber spatula to scrape the dough onto the surface in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky—do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands, a bowl scraper, or wooden spatula to gently lift the dough onto the towel so it is seam-side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1-2 hours. The dough is ready with it is almost doubled. If you gently poke it with your finger, making an indentation about ¼-inch deep, it should hold the impression. If it doesn’t, let it rise another 15 minutes.
4. Preheat the oven to 475 degrees F 30 minutes before the end of the second rise, with a rack in the lower third position, and place a cast iron dutch oven in the center of the rack.

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The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic―no kneading necessary. The process couldn’t be more simple, or the

Rating: 4.7/5(1.2K)
Author: Jim Lahey
Brand: W. W. Norton & Company
Format: Hardcover

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2019-06-27 · The miracle recipe in question comes from Jim Lahey’s first book, My Bread, and it’s life-changing. I cannot stop making it, and in fact, am so happy with the loaves I produce, that the picture accompanying the recipe that I’m sharing with you here, is of my latest one.

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An incredible recipe for no-knead artisan bread baked in a Dutch oven. I like to make the dough in the evening (after dinner) to rise overnight. It’s fantastic for sandwiches, …

Rating: 4.9/5(26)
Category: Yeast Bread
Cuisine: American
Estimated Reading Time: 7 mins
1. In a large bowl add the flour, yeast, salt and water. Stir until a rough dough forms. If it seems very dry, add more water.
2. Transfer to an oiled container and cover loosely with plastic wrap. Let rise for 14 hours- overnight, at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about 1 1/2 -2x its original size. *See note below.
3. Lightly flour a sheet of parchment paper and place the dough on top. Fold dough in half and then fold it in half again.
4. Shape the dough into a ball by tucking the sides underneath itself, and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen, about 30 minutes- 2 hours depending on how warm your kitchen is.

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Lahey, of course, later caused a storm on the Internet with his no-knead bread recipe, courtesy of Mark Bittman. Then, he spun those recipes into My Bread published this past fall, which ranks as a perfect starting point for an aspiring baker. Less known than his bread, however, are his terrific pizzas, which he also includes in the book.

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Preparation. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. …

Rating: 5/5
Total Time: 21 hrs 30 mins
Category: Easy, Breads, Times Classics, Side Dish
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams 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 OK. 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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sourdough recipe by no knead bread maker jim lahey my bread the revolutionary no work no knead method by June 2nd, 2020 - my bread the 5 / 34. revolutionary no work no knead method by jim lahey and photographs by rick flaste norton …

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Steps: In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.

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Jim Lahey is the owner of Sullivan Street Bakery in New York. He made a three-minute video that shows how easy it is to make this bread. You’ll notice that he puts the bread dough on the lid of the Dutch oven, not in the pot itself. My guess is he does that so there’s less risk of burning your wrist by lowering the dough into a burning hot pot.

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Jim Lahey’s No-Knead Bread Recipe changed my life. Making bread on your own, with flour, water, salt and yeast, is so easy and has given me this feeling of invincibility. I feel like I could cook anything now. Now, we all know that is not the case. It’s not part of my nature to be able to whip up complex, intensive dishes like the one Erin

Reviews: 10
Estimated Reading Time: 4 mins

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Jim Lahey has just published a new book called "My Bread" that I thought might be fun to take a look at. It isn't an expensive book at $16.60 and has many variations on his original recipe as well as many popular variations of offerings at the Sullivan Street Bakery. I thought I would start with the basic formula which is all Bread Flour.

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As best I can determine, this recipe was the first viral success story of the food blog age way back in 2006. It was then that Mark Bittman wrote about Jim Lahey's revolutionary and quite unconventional no-knead bread technique, …

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Not until Jim Lahey came into my life, that is. Here’s the story on Mr. Lahey and no knead bread, as Mark Bittman first told it in 2006.. Stir up the four basic ingredients – flour, water, yeast, salt – and let rise very slowly over 12 to 18 hours. Gently fold, let rest, and gently place in a preheated cast iron covered dutch oven.

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Frequently Asked Questions

What is jim laheys no knead bread?

Jim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make. This is it, folks. Jim Lahey’s no-knead bread recipe.

What is jim laheys recipe for cookie dough?

– Jim Lahey In a medium bowl, stir together the flour, raisins, walnuts, salt, cinnamon, yeast, and pepper, mixing thoroughly. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.

How long does it take for mr laheys bread to rise?

Here’s the story on Mr. Lahey and no knead bread, as Mark Bittman first told it in 2006. Stir up the four basic ingredients – flour, water, yeast, salt – and let rise very slowly over 12 to 18 hours.

Did jim lahey invent the no knead technique?

Jim Lahey’s book “My Bread” is one I’ve seen often credited with inventing the “no knead” technique for bread baking that so many of us use today. There’s no doubt from reading this cookbook that Lahey is an experienced bread baker and authority on bread baking.

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