MY VERSION OF JIM LAHEY'S NO KNEAD BREAD

My Version Of Jim Lahey's  No Knead Bread

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Jackie Mento

By
@LivesToEat

MY VERSION

Rating:

☆☆☆☆☆ 0 votes

Prep:
10 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • 400 g
    bread flour, king arthur (3 cups)
  • 8 g
    kosher salt (1 1/4 teaspon)
  • 1 g
    instant yeast (1/4 teaspoon)
  • 300 g
    seltzer water or beer (1 1/3 cups)
  • 1 Tbsp
    king arthur pizza dough flavoring (optional for flavor)

How to Make MY VERSION OF JIM LAHEY'S NO KNEAD BREAD

Step-by-Step

  1. IN LARGE BOWL OR CONTAINER WITH LID MIX FLOUR, SALT, AND YEAST. ADD THE WATER AND MIX WITH DOUGH WHISK OR SPOON.
  2. COVER THE CONTAINER AND LET SIT AT ROOM TERMPERATURE (ABOUT 72 DEGREES) FOR 12 TO 18 HOURS. SHOULD BE ABOUT DOUBLED IN SIZE.
  3. PLOP STICKY DOUGH ONTO FLOURED SURFACE. PULL EDGES TO CENTER INTO A CIRCLE AND THEN FLIP OVER ONTO A FLOURED OR CORNMEAL DISH TOWEL OR PARCHMENT PAPER. COVER WITH DISH TOWEL AND LET RISE FOR 2 HOURS.
  4. 30 MINUTES BEFORE 2ND RISE ENDS,PREHEAT OVEN TO 475 DEGREES WITH HEAT DUTCH OVEN IN THE OVEN. DUST TOP WITH BRAN OR CORNMEAL AND TURN DOUGH OVER INTO HOT POT OR PARCHMENT PAPER AND THEN PLACE INTO POT (SEAMED SIDE UP)
  5. COVER POT TIGHTLY AND BAKE FOR 30 MINUTES. REMOVE THE LID AND CONTINUE TO COOK FOR 15 TO 30 MINUTES LONGER (200 DEGREES). TURN BREAD OUT ONTO RACK AND LET COOL FOR 45 TO 60 MINUTES

Printable Recipe Card

About MY VERSION OF JIM LAHEY'S NO KNEAD BREAD

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American



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