I know this bread has been popular for a while and can seem a little bit too simple to artisan home bakers, but I was making a tutorial video the other day for Jim Lahey's no-knead bread and it tasted AMAZING. Honestly it tasted almost as good as some sourdough loaves that I make, and it was made with just AP flour, nothing else. The great taste probably came from the long fermentation time, but I was honestly surprised at how great it tasted considering it is "just a yeasted bread." (Sourdough superiority! haha)
I would love to know if anyone makes this bread regularly, and if so, what variations and spins you put on the recipe. (i.e. using a percentage of whole grain, adding oil or add-ins, etc.) Let me know if anyone does this!
The recipe I followed was straight from Jim Lahey's 2006 New York Times video:
- 3 cups All-Purpose Flour
- 1.5 cups Water
- 1.25 tsp Salt
- 0.25 tsp Instant Yeast
My video tutorial is below if anyone is interested in following along.
Yes, this guy just posted about his bake with Lahey's formula, www.thefreshloaf.com/node/64628/i-hope-my-bread-ok
I'm a fan of Steve Gamelin for turning me on to no-knead bread. He got me out of the bread machine. His method is close to Lahey's
www.youtube.com/user/artisanbreadwithstev/videos
Thanks for sharing this! There are really so many no-knead methods, it's a great way to get away from the bread machine. I've been having luck lately with a no-knead sourdough too, it really takes so much work out of it but produces great bread.
If I could make a gentle suggestion, with all of these processes crumb and loaf shape might be improved with just a few stretch-and-folds in the first few hours of bulk ferment.
every time i read about no-knead bread, I think the same thing... just get in a few stretch and folds and a simple slash or two across the top... it's minimal effort with big returns.