This is a print preview of ""New York Times" No-Knead Artisan Bread" recipe.

"New York Times" No-Knead Artisan Bread Recipe
by myra byanka

"New York Times" No-Knead Artisan Bread

A friend made this recipe for a small gathering. I loved it because the crumb is full of holes like ciabatta, and it has a light sourdough flavor.

Beginners can make this wonderful bread. All you need is a room temp of at least 70 F for 12-18 hours.

I would start this bread late afternoon, and then bake it the next day for dinner.

There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions.

This bread is only really good for 12-24 hours after baking. After that make croutons, bread salad, etc.

The original recipe does not call for any butter or oil, even to grease the pan.

Equipment:

7-8 qt. cast iron or pyrex container with a lid
2 smooth cotton cloths - not terry cloth

Rating: 5/5
Avg. 5/5 2 votes
  United States American
  Servings: 1

Goes Well With: sandwiches, bread dip, soups

Ingredients

  • 1 1/2 cup + 1 tbs. warm water
  • 1/4 tsp. yeast
  • 1 1/4 tsp. salt
  • 3 cups AP flour

Directions

  1. Add the ingredients to a large glass or plastic bowl, stir ingredients together.
  2. Cover and let rest 12-18 hours in a 70 F room or higher (maybe use the oven with a light on).
  3. Surface should be double in size, or more, due to long fermentation.
  4. Sprinkle on a bit more flour, fold over 4 times, cover, let rest 15 minutes.
  5. Sprinkle flour on a tea towel, place dough on it, cover with more flour, cover with the second towel.
  6. Heat your baking container ( I use a dutch oven with a lid) in a 450 F oven.
  7. Transfer the dough to the container, removing cotton cloths first.
  8. The dough does not have to be perfecty shaped. Shake the container to distribute the dough.
  9. Cover the dough with a lid, bake 30 minutes.
  10. Remove cover, bake another 15-30 minutes until browned.
  11. Remove and let cool before slicing.