Saturday, April 20, 2013

No knead bread

The "no knead bread" became so popular in 2006. when Mark Bittman published the recipe in his "Minimalist" New York Times columnThe recipe was adapted from Jim Lahey, the owner of Sullivan St Bakery in NYC. 

The "no knead bread" recipe became so popular that if you search the web, you will find so many recipe variations. The reason why it gained such popularity was because it is so easy to make, you don't need to buy bread machine, you really don't need to knead the dough, there is no way of making a mistake and thus it turns out great every time! I like the version published by Chef John since it doesn't require baking the bread in the dutch oven. You can watch the process of making on his video here. All  you need to do is prepare the mixture ahead of the time and your bread will almost make itself independently. I make this bread every other day and have stopped buying bread at the grocery store. Okay... sometimes I do buy fresh baguette that I cannot resist. I love how the whole house smells divine while it is baking, and I love to spread soft brie or butter when it is still warm. It is also good toasted. Sometimes I substitute half of the all-purpose flour measurement with whole wheat counterpart to make it healthier.   

  • 2 cups of all-purpose flour (250g)
  • pinch of salt
  • 1 tsp of dry active yeast
  • 3/4 cup of warm water

    About 18 hours prior to baking the bread, prepare the mixture of ingredients listed above, cover it tightly with a plastic wrap and let it stand at room temperature for 18 hours. 

    After 18 hours ....

    Dust the surface with flour and pour the inflated dough. Gently form the bread loaf and transfer it to the baking sheet. If you don't use no-stick liner, lightly oil the pan and spread a bit of polenta. Cover the dough with cotton towel and let it stand for another half an hour. 

    Preheat the oven to 425F. I like to put the baking dish with water in the oven  while bread is baking, because such water bath environment helps to form crunchy bread surface. 
    Bake for 30 minutes. Once the bread is out of the oven, cover it again with cotton towel and let it rest for at least 15 minutes before cutting it. 

    Bon appetit,


    1. How do you mix the ingredients? With hands? Or it doesn't matter!

    2. I mix them with spoon just to the point where all ingredients are combined and there are no visible traces of dry flour. There is no need to continue stirring, that's the beauty of this recipe. :) It is better to mix with spoon rather than with hands since it is sticky. Enjoy, please let me know how the recipe worked for you!