my version of jim lahey's no knead bread
No Image
MY VERSION
►
prep time
10 Min
cook time
55 Min
method
Bake
Ingredients For my version of jim lahey's no knead bread
-
400 gbread flour, king arthur (3 cups)
-
8 gkosher salt (1 1/4 teaspon)
-
1 ginstant yeast (1/4 teaspoon)
-
300 gseltzer water or beer (1 1/3 cups)
-
1 Tbspking arthur pizza dough flavoring (optional for flavor)
How To Make my version of jim lahey's no knead bread
-
1IN LARGE BOWL OR CONTAINER WITH LID MIX FLOUR, SALT, AND YEAST. ADD THE WATER AND MIX WITH DOUGH WHISK OR SPOON.
-
2COVER THE CONTAINER AND LET SIT AT ROOM TERMPERATURE (ABOUT 72 DEGREES) FOR 12 TO 18 HOURS. SHOULD BE ABOUT DOUBLED IN SIZE.
-
3PLOP 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.
-
430 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)
-
5COVER 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT