I’ve always thought of bread as a labor intensive process, or at least a time consuming one. I remember early attempts of bread making that involved creating warm spaces, punching dough, kneading, and a lot of setting timers… only to be met with a lot of, “Meh, I can get a much better loaf for a lot less effort at the bakery.”
So I decided to leave the crusty bread loaves to the experts. I would stick to cookies and brownies in my bakery.
Then my friend Sandley shared an exciting find on her blog: Jim Lahey’s no-knead dough. As convincing as her bread story was, it was the photos that did me in. That, and this line: This bread has a wonderful crusty exterior, soft air-punctuated interior, and looks amazing.
Last year, she moved away (sniffles!) and left me with the rest of her instant yeast. There was a lot, so I decided to give the recipe a go, and I haven’t looked back since. Actually, I have looked back a lot. I have looked back at her blog and the recipe many times and decided it’s time to get this well-loved recipe onto MY blog for ease of use (and to share with all of you!). It is now a staple at our dinner table and is perfect for sopping up sauces or enjoying alongside a carby pasta dinner.
Some other things this recipe has going for it:
Without further ado, the recipe. Check out her blog for more detailed photos and instructions if it’s your first go at it!
TIMELINE (TO MAKE IT FOR TOMORROW’S DINNER)
For JoEllen’s reference, and yours if you want:
After making it several times, I’ve gotten the timing down to have bread ready for tomorrow night’s 6pm dinner. Here ya go:
The night before:
10:30pm – Do steps 1-3. Let sit overnight on counter.
Mixing dough anytime between 8:30pm-4:30am should be okay as that is within the 12-20 hour window.
4:30p – Gently scoop the dough out of the bowl onto a floured surface. Give it a quick roll in the flour, set it on parchment paper, then cover the dough with a cotton towel and let it rest for 30 minutes.
Preheat the oven (and dutch oven and lid) to 450 degrees for 30 minutes.
5:00p – Add the dough into the dutch oven and let it bake for 30 minutes with the lid on.
5:30p – Remove the lid and let the dough bake for an additional 15 minutes, until golden brown.
5:45p – Cool on a rack.
6:00p – Dinner time!