NO KNEAD BREAD

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Processed with VSCO with f2 presetProcessed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Here’s a version of Jim Lahey’s famous No Knead Bread Recipe, slightly adapted.

VIBES: BJ The Chicago Kid “Time Today”

INGREDIENTS:

  • 3 cups (400 grams) all purpose flour
  • 1 1/4 teaspoons (8 grams) salt*
  • 1/4 teaspoon (1 gram) instant or other active dry yeast*
  • 1 1/2 cups (300 grams) lukewarm water (110-115 degrees)
  • Wheat bran, cornmeal, or additional flour, for dusting
  • *I use Diamond Crystal Kosher Salt and Fleischmann’s Active Dry Yeast

DIRECTIONS:

Measure the flour by spooning the flour into a cup and leveling off, or weigh with a kitchen scale. In a large bowl combine the flour, salt and yeast.  Pour in the warm water, (about 110 to 115 degrees F) Mix the dough using a rubber spatula until it forms a shaggy dough. The dough will be very wet and sticky so the rubber spatula helps keep it together. Cover the dough with plastic wrap and rest overnight or for 12-18 hours at room temperature. After the dough has risen it will be dotted with bubbles on the surface.

Preheat the oven to 450 degrees. Place a 4-6 qt heavy pot with lid (cast iron, enamel, dutch oven) in oven as it preheats.  Remove the dough with a rubber spatula and plop onto a piece of parchment paper. Shape into a ball (sprinkle with flour if its too sticky) and let it rest on the parchment for another 30 minutes.

Carefully remove the heavy pot from oven. Transfer dough to Dutch oven with parchment paper beneath. Cover the pot with lid and return to oven.

Bake bread 30 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

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