No Knead Bread

know, I know, I’m slow to the trend here. In my defense, when the Sullivan Street Bakery Cookbook came out a few y ears ago, I did make the famous no-knead bread a few times, and I thought it was great, honest, but somehow it got pushed to the back of my mind and I forgot about it. I tried a few other kinds of bread, the kinds that are laborious and time consuming and rarely work with my crappy oven anyways and then out of the blue I remembered.

I am going to make this bread ALL THE TIME.

Seriously it’s delicious. It’s also so simple, so easy, so entirely something I can throw in a bowl before I go to work and finish when I get home so I can have freshly baked bread with my supper. And there are very few breads I have time to make on a work day, so that’s no small miracle in my books.


No Knead Bread

(Adapted from the Sulivan Street Bakery)

3 cups AP Flour

1 1/2 cups Water

1/4 tsp Yeast

1 1/4 tsp Salt

2 tbsp Rye Flour, optional

Mix all the dry ingredients in a bowl

Add the water and mix for about a minute or until it’s lump free and starting to feel very soft.

Put the dough into another bowl that has been brushed with olive oil. Cover it with cling wrap and let it sit for 12 hours. I’d be lying if I said I did this. It was 10 max and my bread was still wonderful.

Once all this time has elapsed put the dough on a well floured surface, fold it ¬†few times and let it sit for 15 minutes. Now form it into a ball (don’t be too fussy with it) and let it double in size. This took over 2 hours for me but my apartment it a little chilly.

Preheat your oven to 450F and put a 4 quart pot into the oven to get hot.

Once the oven is totally preheated and the pot is scalding take your dough, flip it upside down into the pot, put a lid on it and slide it into the oven for 30 minutes. After your timer goes off take the lid off and cook it for another 15-30 minutes until it gets a deep aubourn brown. Mine got a little further then brown and it was still delicious.

Take it out of the pot (careful now, don’t burn yourself!) and let it sit for at leaste 20 minutes before you carve into it. The bread will be better and you will be able to digest it better once it sits. Cest Finis!