Jim Lahey’s no knead bread recipe results in long baguette-style loaves, a crackly crust, and a spongy open crumb in the middle. It has a wonderful developed flavor as well due to a lengthy fermentation time. Since this recipe doesn’t require any kneading, it is mostly hands-off with the exception of the time that it takes to combine the ingredients into a dough, shape it, and bake it in the oven.
To make Jim Lahey’s no knead bread recipe, you begin by mixing flour with yeast, sugar, salt, and water until you have a smooth dough. Then, it gets set aside to rise for 10 hours to develop its flavor and break down the gluten. Next, the dough gets folded a few times before it is set aside to rise again. After that, the dough gets shaped into loaves and set aside to rise until doubled in size before it is baked in the oven. The resulting fluffy bread can be enjoyed as a part of any meal throughout the day and is particularly good spread with butter or dipped into a plate of olive oil and balsamic vinegar.
What is Jim Lahey’s No Knead Bread?
Jim Lahey’s no knead bread refers to a method of making bread that Chef Jim Lahey created. It involves making a dough, and rather than kneading it, setting it aside for several hours so that the yeast breaks down the gluten in the dough, creating similar results to kneading bread dough. Jim Lahey’s bread is typically in a boule shape but this version involves turning the bread into four long thin loaves that look similar to baguettes.
Pro Tips
- Make sure that the yeast you use is still very fresh before you begin to make this no knead bread.
- Place the dough in a warm location in your home so that it rises sufficiently.
- Weigh each portion of dough to ensure that the loaves are even sizes.
- The dough will be very sticky when you shape it. Thoroughly dust your work surface with flour to prevent it from sticking to the counter.
Frequently Asked Questions
What is the Point of No-knead Bread?
No-knead bread has become a favorite method of making bread because it eliminates the need to knead the bread by hand, instead replacing it with resting time for the dough. The lengthy resting time allows for the mixture of flour, water, and yeast to naturally break down the gluten to form strong gluten bonds so that the dough becomes stretchy and elastic. The long fermentation time also means that the no-knead bread will have a better flavor than other types of bread.
What Flour is Best for No-knead Bread?
Bread flour is among the best types of flour to use for no-knead bread due to its higher protein content, but you could use all-purpose flour as well.
What’s the Easiest Bread for Beginners?
Jim Lahey’s no knead bread is definitely a wonderful bread for people to start learning how to bake bread at home. All you have to do is mix the dough and let it ferment before shaping it and baking it.
How to Store Jim Lahey’s No Knead Bread
Leftover no knead bread can be stored in a sealed bag or container on the counter for up to 2 to 3 days. It will also store well in the freezer for up to 3 months.
Ingredients
How to Make Jim Lahey’s No Knead Bread
In a bowl, mix the flour with the yeast and sugar until combined. Stir in the salt. Cover the bowl with plastic wrap and allow the dough to sit for 10 hours.
In a bowl, mix the flour with the yeast and sugar until combined. Stir in the salt. Cover the bowl with plastic wrap and allow the dough to sit for 10 hours.
Remove the dough from the bowl, fold it once or twice, and set it aside to rise again for 2 hours.
Remove the dough from the bowl, fold it once or twice, and set it aside to rise again for 2 hours.
Cut and assemble the dough into four long loaves and place them on a lined baking sheet. Brush them with olive oil and sprinkle them with salt. Bake in a 360 F (190 C) oven for 25 minutes.
Cut and assemble the dough into four long loaves and place them on a lined baking sheet. Brush them with olive oil and sprinkle them with salt. Bake in a 360 F (190 C) oven for 25 minutes.
Serve and enjoy!
Serve and enjoy!
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