Jim Laheys Perfect Bread Recipe

Don't knead the dough. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, …

Rating: 4.9/5(106)
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.

See Also: Leahy bread recipe Preview /  Show details

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.

See Also: Jim lahey no knead recipe Preview /  Show details

2006-11-26 · 20 Comments on “Jim Lahey’s Overnight, No-Knead Bread” Willett Farm Books — November 26, 2006 @ 8:22 pm Reply. Your no-knead bread sounds … From alexandracooks.com 5/5 Estimated Reading Time 3 mins. In a large bowl, combine flour, yeast, salt and sugar. Add 1 and 5/8 cups water, and stir until blended. Dough will be sticky.

See Also: Jim lahey my bread recipe Preview /  Show details

2006-11-26 · Home » Recipe Type » Bread Recipes » Yeast Breads » Jim Lahey’s Overnight, No-Knead Bread. Jim Lahey’s Overnight, No-Knead Bread . Jump To Recipe ★ ★ ★ ★ ★ 2 … From alexandracooks.com 5/5 (2) Category Bread Cuisine American Total Time 22 hrs. In a large bowl, combine flour, yeast, salt and sugar.

See Also: Free Recipes Preview /  Show details

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 had …

See Also: Bread Recipes Preview /  Show details

Thanks Jim Lahey of Sullivan Street Bakery in NYC. You changed lives forever with your No-Knead Bread Recipe. I mean look at that crust! Bread machines went to the Goodwill and sales of big le Creuset Dutch ovens …

See Also: Bread Recipes Preview /  Show details

1½ cups water. Mix the flours, salt, and yeast in a large bowl. Add the water and stir until thoroughly mixed. Add the biga in small pieces to the dough. Mix again to incorporate it into the dough. Set a dinner plate on top and leave on the counter for the first rise, from 8 …

See Also: Bread Recipes Preview /  Show details

Completely. While the idea of warm bread fresh from the oven is intoxicating, in reality, the bread is better if allowed to cool completely. The Magic Recipe Jim Lahey’s No-Knead Bread Makes one loaf. 1/4 tsp dry yeast 1-1/2 c cool water 3 c bread flour (wheat: 2c bread/1c wheat flour; rye: 2-1/4c bread/3/4c rye flour) 1-1/2 tsp salt

See Also: Bread Recipes Preview /  Show details

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, …

See Also: Bread Recipes Preview /  Show details

Jim Lahey’s Pane Integrale *recipe adapted from My Bread makes 1 loaf of bread. 2 1/4 cups of bread flour 3/4 cup of white whole wheat flour 1 1/4 teaspoons of salt 1/2 teaspoon of active dry yeast 1 1/3 cup of cool water (around 60 degrees F) cornmeal, for dusting. a 4 1/2 – 5 1/2 quart dutch oven (with a lid) 1.

Estimated Reading Time: 6 mins

See Also: Bread Recipes Preview /  Show details

Last updated on February 28th, 2021 BACK IN 2006, JIM LAHEY took the food world by storm when his recipe for no-knead bread appeared in The New York Times. After making his bread myself this week (5 times!), I can see what the fuss was about. For here is an artisan loaf par excellence. The crust crackles when you bite into it. Divine too is the bread’s …

See Also: Bread Recipes Preview /  Show details

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.

See Also: Bread Recipes Preview /  Show details

NO KNEAD BREAD-French Boule Adapted from Jim Lahey’s (owner of Sullivan St. Bakery in NY) recipe and Matt Bittman's NY Times article published on 8 November 2006, “The Secret of Great Bread: Let Time Do the Work.” 3 c. King Arthur unbleached bread flour ¼ t. yeast, dry 1 and ¼ t. salt

Estimated Reading Time: 7 mins

See Also: Bread Recipes Preview /  Show details

This recipe is a perfect picnic choice, whether you’re tearing or sandwiching. It’s from Jim Lahey’s book, My Bread. (Yes, the no-knead bread

Servings: 12
Total Time: 20 hrs 30 mins
Category: Bread

See Also: Bread Recipes Preview /  Show details

Instructions. In a large bowl, combine flour, yeast, salt and sugar. Add 1 and 5/8 cups water, and stir until blended. Dough will be sticky. Cover bowl with plastic wrap and let …

1. In a large bowl, combine flour, yeast, salt and sugar. Add 1 and 5/8 cups water, and stir until blended. Dough will be sticky. Cover bowl with plastic wrap and let rest 12-18 hours at room temperature.
2. After the 12 hours, or when the surface of the dough is dotted with bubbles, lightly flour a work surface and place dough on it. Sprinkle a little more flour on the dough and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Meanwhile, lay a clean kitchen towel (not terry cloth) on a counter or tabletop in a draft-free area. Generously coat it with cornmeal, wheat bran, oat bran or any combination of the three. After the 15 minutes, using as much flour as necessary to keep dough from sticking to your fingers and the work surface, quickly shape the dough into a ball and place seam side down in the center of the prepared towel. Dust with more cornmeal, wheat bran or oat bran. If the towel is large enough, fold the sides up over the bread so that it is completely covered. If the towel is too small, cover with another towel. Let rise for another 2 hours.
4. Forty-five minutes before the dough is ready, preheat the oven to 450°F. Place a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic: I’ve used a ceramic Emile Henry Dutch oven and a circular Pyrex baking dish) on a rimmed sheet pan and place in the oven while it heats. When dough is ready, carefully remove pan and pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. This is tricky. The first time I made this I clumsily flopped the dough into the pot and it lay seam side down. If this happens, just leave it: there is no way to fix it without burning yourself, and it ultimately does not matter. So, try your best to let the dough fall seam side up, and don’t worry and if it lands seam side down. Cover with lid and bake 30 minutes. Remove lid and bake another 15-30 minutes or until it sounds hollow when tapped. Remove from oven, and turn out onto a cooling rack. This makes a mess. Placing the cooling rack inside another rimmed sheet pan h

See Also: Bread Recipes Preview /  Show details

According to Jim Lahey, one of New York City’s premier bread bakers, there’s a way to streamline the bread-making process so that even a …

Estimated Reading Time: 4 mins

See Also: Bread Recipes Preview /  Show details

Please leave your comments here:

Related Topics

New Popular Recipes

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. Want it? Click it. In a large bowl, stir together the flour, yeast, and salt.

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.

Is laheys pugliese bread easy to make?

The recipe is ridiculously easy, even for first-time bread bakers, and will make you wonder why you ever spent all that time and effort kneading dough in the past. The loaf is an adaptation of Lahey’s phenomenally and outrageously popular pugliese sold at Sullivan Street Bakery in Manhattan.

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.

Most Popular Search