New York Times No Knead Bread Recipe

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4 hours ago DIRECTIONS. 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

Rating: 5/5(3)
Total Time: 1 hr 15 mins
Category: Yeast Breads
Calories: 1368 per serving
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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3 hours ago Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is let

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9 hours ago No-knead bread was “the recipe that democratized bread-baking,” said the cookbook author Peter Reinhart. Credit Ryan Liebe for The New York Times.

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5 hours ago The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How …

Rating: 5/5
Total Time: 1 hr
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. 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 dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. 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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4 hours ago Recipe: No-Knead Bread. Mark Bittman shows how to make no-knead bread. Credit Credit 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will

Estimated Reading Time: 2 mins

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5 hours ago New York Times No-Knead Bread Recipe. NYT No-Knead Bread by Jim Lahey. www.GrandmaBehrendt.com. Print Recipe Pin Recipe. Prep Time 20 mins. Cook Time 1 min. Rising Time 18 hrs. Total Time 18 hrs 21 mins. Course Bread. Cuisine American. Servings 1 …

Cuisine: American
Total Time: 18 hrs 21 mins
Category: Bread

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5 hours ago What fun I have had making this ridiculously easy and wildly famous No Knead Bread. The recipe made its debut in 2006 in Mark Bittman’s, The Minimalist column in the NY Times. I tore out the recipe from that printing, and it kicked around my office for years. From time to time I would look at it and think that I should give it a try, but

Estimated Reading Time: 7 mins

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2 hours ago Updated No-Knead Bread “Every loaf is gorgeous.” When Mark Bittman adapted Jim Lahey’s no-knead bread for The New York Times in 2006, readers went wild. This year, J. Kenji López-Alt

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5 hours ago 1. In a large mixing bowl combine dry ingredients and mix to incorporate. 2. Pour in water and stir with a spoon until blended (about 1 …

Reviews: 5
Estimated Reading Time: 4 mins

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3 hours ago We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan …

Rating: 5/5
Servings: 4
Cuisine: American
Category: Breads, Side Dish
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

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6 hours ago New York Times No-Knead Bread Recipe *The following post contains affiliate links. Let’s take a look at the history of this bread phenomena. It dates back to an early British …

Category: Bread
Calories: 95 per serving
1. In a large bowl, combine flour, yeast, and salt. Add water, and stir until blended.
2. The dough will be stringy and sticky at this stage. Cover with plastic and keep in a warm spot that is about 70 degrees. Rest the dough for 12 hours or more.
3. The dough is ready when its surface has bubbles.
4. Place a small amount of flour on a piece of parchment paper. Lightly cover your hands with flour before touching the sticky doung. Next, pour dough out onto it and sprinkle light some flour on top. Fold it over on itself once or twice. Loosely wrap with plastic and let rest 15 minutes.

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6 hours ago 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 …

Cuisine: American
Category: Bread, Bean, Bake, Quick & Easy

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8 hours ago Preparation. In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the …

Rating: 4/5
Category: Breads, Side Dish
Servings: 1
Total Time: 24 hrs
1. In a large mixing bowl, combine the flour and salt.
2. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
3. The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
4. Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.

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7 hours ago Flour a clean dry surface. Dump dough out and press out bubbles. Knead a few times by pressing down, folding over, turning and repeating. Form into a ball and dust with …

Cuisine: Canadian/American
Estimated Reading Time: 6 mins
Category: Bread
Total Time: 50 mins
1. Mix all ingredients together until a sticky dough forms.
2. Cover with plastic wrap and a towel and leave to rise in a warm place away from drafts. Let rise for a minimum of 12 hours up to 20 hours.
3. Flour a clean dry surface. Dump dough out and press out bubbles. Knead a few times by pressing down, folding over, turning and repeating. Form into a ball and dust with flour.
4. Leave to rise a minimum of 2 hours until doubled in size.

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2 hours ago Makes 1 large loaf Time 24 hours, almost entirely unattended Since I first shared this innovation — the word “recipe” does not do the technique …

Estimated Reading Time: 3 mins

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7 hours ago There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions. This bread is only really good for 12 …

Rating: 5/5(1)
Category: Quick And Easy
Cuisine: American
Calories: 3 per serving
1. Add the ingredients to a large glass or plastic bowl, stir ingredients together.
2. Cover and let rest 12-18 hours in a 70 F room or higher (maybe use the oven with a light on).
3. Surface should be double in size, or more, due to long fermentation.
4. Sprinkle on a bit more flour, fold over 4 times, cover, let rest 15 minutes.

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7 hours ago Preheat a six- to eight-quart pot, at 450 to 500 degrees, at least 30 minutes prior to baking. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in

Estimated Reading Time: 1 min

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4 hours ago In a large bowl combine flour, yeast and salt. Add 1½ cups water and stir until blended. The dough will be shaggy and sticky. Cover the bowl with …

Servings: 1.5
Total Time: 16 hrs
Estimated Reading Time: 7 mins

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3 hours ago No-Knead Bread recipe: https://nyti.ms/2y8m1YoNYT Cooking video producer Scott Loitsch is trying new things right now — like filming videos on his phone and

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6 hours ago Like (it seems) about half the Internet-connected bread bakers on the planet, EuroCuisineLady has been experimenting with the New York Times-published recipe from Sullivan Street Bakery's Jim Lahey for no-knead bread. (The original NYT article, which talks more about the recipe's genesis, is here.The article discussing the ensuing discussion, and suggesting possible fine …

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1 hours ago Step 1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a …

Rating: 3.6/5(199)
Category: Bread Recipes
1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.
2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
4. After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.

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9 hours ago New York Times 5 Minute No Knead Bread This bread recipe has been around for many years and I've made it a couple of times at my old house. I did use my cast iron camp oven but it's extremely heavy and the lids aren't easy to …

Estimated Reading Time: 1 min

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3 hours ago Making no-knead bread. In this recipe video, we'll show you how to make homemade bread without kneading! This recipe will show you how to make homemade no-kn

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4 hours ago Directions: 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.

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3 hours ago I mix the no-knead bread 2 cups white flour and 1 cup whole grain (e.g. rye or whole wheat, or both). I omit the 2nd rise, which avoids a mess. The bread is fantastic and I cannot detect any difference between the recipe with and without the messy 2nd rise. I also add 1/3 cup of walnuts to the mixture.

Estimated Reading Time: 7 mins

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6 hours ago NYT No Knead Bread: The world may be covered in snow outside, but I’ve been living in a flour-dusted flat for more than a week, and I think you’ll be glad I did. What a blast it’s been creating this incredibly simple and wildly popular No Knead Bread. The dish first appeared in Mark Bittman’s The Minimalist column in the New York Times in 2006.

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8 hours ago No Knead Bread was first published in the New York Times about 10 years ago. This bread requires no knead ing which is why it's become so popular. You basically throw everything in a bowl, mix it up, let it sit around for a few hours and let the yeast do its work, then bake it.

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2 hours ago Bill M – put a piece of parchment on your peel (no flour/semolina needed). Form and top your pizza and slide the parchment onto the hot stone — 450-500 heated for 45 mins. prior. Easy, clean, beautiful, whether you use the no-kneed recipe or not. Munchausen January 21, 2009 · 8:53 pm.

Estimated Reading Time: 7 mins

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4 hours ago 2 2/3 c. cool water. In a large bowl, combine the flour, yeast, and salt (add any additional ingredients here). Add the water and stir until all the …

Estimated Reading Time: 7 mins

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6 hours ago "New York Times" NoKnead Artisan Bread Recipe by myra . 7 hours ago There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions. This bread is only really good for 12-24 hours after baking. After that make croutons, bread salad, etc. From share-recipes.net

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9 hours ago Three rises give this simple white bread a delicate crumb and a soft texture. Jim Lahey's no-knead bread is made from only flour, yeast, salt, and water. It's the fastest, easiest, and best bread you may ever make. This easy Sausage Cheese Breakfast Casserole recipe is prepped ahead to make your morning prep a breeze.

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8 hours ago No Knead Revisited – Many years have passed since the original New York Times no knead bread recipe was published… and when Breadtopia was born, by the way. By far the most common difficulty people experience is with the dough being too wet to handle at the end of the long first proofing period and also not knowing when it’s time to place

Servings: 1

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9 hours ago No-Knead Bread. An adaptation of this recipe originally appeared in The New York Times‘ “Dining” section in 2006.Mark Bittman, who writes “The Minimalist” column, worked with famed Hell’s Kitchen chef Jim Lahey of Sullivan Street Bakery to create a recipe that seemed counter-intuitive.

Servings: 1
Estimated Reading Time: 2 mins

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9 hours ago Use a stand mixer to make the basic batter, then divide it into two bowls, and hand stir in the pumpkin and chocolate components to each bowl. This delicious recipe can be divided into eight 5 3⁄4- x 3 1⁄4-inch mini loaf pans. Bake the loaves as directed, but start testing for doneness after 25 minutes in the oven.

Estimated Reading Time: 5 mins

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7 hours ago In a large bowl, combine flour, salt and yeast. Create a well in the center; add water. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.

Rating: 5/5(52)
Category: Appetizer
Servings: 8
Estimated Reading Time: 3 mins

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8 hours ago 14. Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.

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2 hours ago 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 …

Rating: 4.5/5(28)
Category: Bread
Cuisine: American
Total Time: 20 hrs

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3 hours ago Learn how to make No Knead Bread in a dutch oven. Based on Mark Bittman and Jim Lahey's NY Times No Knead Artisan Bread. Subscribe Here: http://goo.gl/3zM702

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4 hours ago No-Knead Bread. The original no-knead recipe originates from the American baker Jim Lahey and first appeared in the “New York Times” in 2006.It is actually the most uncomplicated bread dough in the world because you can’t really do anything wrong.

Rating: 4.8/5(11)
Category: Appetizer, Basics, Breakfast, Side Dish
Cuisine: American
Calories: 92 per serving

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1 hours ago The recipe I use in this tutorial, by the way, is a slight adaptation of the no-knead bread recipe that appears in the New York Times. This one only takes eight hours to rise, as opposed to the overnight method in the original recipe.

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9 hours ago No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it …

Rating: 5/5(3)
Estimated Reading Time: 6 mins
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

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3 hours ago Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.Subscribe on YouTube: http://bit.ly/U8Ys7nWatch m

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3 hours ago Ruth adapted her recipe from Jim Lahey's popular No Knead Bread recipe that was published in the New York Times many years ago. You can find countless variations on …

Reviews: 13
Category: Bread, Side Dish
Cuisine: American
Total Time: 19 hrs 50 mins
1. In a large bowl, whisk together the flour, salt and yeast. Stir in water, adding a little bit more (if necessary) to bring the dough together. Cover and leave to rise at room temperature until the dough has doubled in size (about 18 hours). It will spread out in the bowl and look bubbly.
2. Place a piece of parchment paper on the counter and dust with flour. Gently nudge the dough from the bowl onto the parchment. Shape the dough into a loose ball by gently folding in the edges. Allow the dough to rest (covered) and continue rising for about 30-60 more minutes.
3. While the dough rests, preheat the oven to 475 degrees F and place a 4-6-quart cast iron Dutch oven (with the lid ON) into the oven to heat up.
4. Once the dough has rested for 30-60 minutes, carefully remove the hot pot from the oven. Take off the lid and place the parchment paper and dough into the pot. Cover the pot and put it back in the oven to bake for 30 minutes. After 30 minutes, remove the cover and bake for an additional 10-15 minutes (or until the loaf has turned a deep brown color).

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Frequently Asked Questions

Can beginners make no-knead bread?

Beginners can make this wonderful bread. All you need is a room temp of at least 70 F for 12-18 hours. I would start this bread late afternoon, and then bake it the next day for dinner. There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions.

Is a no-knead bread recipe good?

A no-knead bread recipe is much less effort than a traditional loaf of bread, but you have to allow plenty of time for the dough to develop. Most folks even agree soaking the wheat in the wet dough overnight results in extra flavor. Not only is no knead bread good, but you might just find that it's the best bread you've ever tasted!

Is the no-knead bread recipe a fad or revolution?

It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream!

How long does no knead bread last after baking?

There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions. This bread is only really good for 12-24 hours after baking. After that make croutons, bread salad, etc.

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