No-Knead Bread
Nana's recipe! Delicious, crusty European-style bread that you can make at home! New York Times food editor Amanda Hesser calls it "easily the most famous recipe ever to run in the Times." It comes from Sullivan Street Bakery in New York City and baker Jim Lahey.
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- 1
In a large bowl combine flour, yeast, and salt. Add 2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least , and preferably about 18 or more, 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. Using just enough flour to keep dough from sticking to work surface or to your fingers, fold it over on itself once or twice, then gently and quickly shape dough into a ball, seam-side down. Cover loosely with plastic wrap and let rest about . Cover the dough with the plastic wrap and let it rise for 2 additional hours.
- 3
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5- to 7-quart heavy covered pot in the oven while it heats. When dough is ready, carefully remove pot from oven and take off the lid. Then gently lift the dough and set it in pot, seam side up. It may not look neat, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake , then remove lid and bake another , until loaf is beautifully browned. Cool on a rack.