jim laheys no knead bread
Jim Lahey's No-Knead Bread
This recipe works great with our Superstone® Bread Dome.
1 ¼ teaspoon salt
1 ⅓ cups cool water
3 cups bread flour
¼ teaspoon instant yeast or active dry yeast
cornmeal, wheat bran, or additional flour
Preheat the oven to 475°, preheat the Bread Dome as well.
When round one of fermentation is complete, dust a work surface with flour, sprinkle generously. Use a rubber spatula to scrape the dough onto the surface in one piece. When scraping the dough out of the bowl, it will come out in long, clingy strands (this is the developed gluten), and very sticky—no more flour is necessary.
The dough will have almost doubled in size and is ready to bake making an indentation about ¼-inch deep, it should hold the impression. If it doesn’t, let it rise another 15 minutes.
Carefully remove the Bread Dome from the oven... Unfold the cloth napkin or cotton towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly and gently invert it into the Bread Dome, seam side up. (Use caution—the Bread Dome will be very hot). Cover the Bread Dome and put it back into the oven, baking for 30 minutes. The bread should be a deep chestnut color, bake for another 15-30 minutes until that happens.
Wait until the bread cools, then serve.