SIX HOUR NO KNEAD ARTISANAL BREAD

If you love Jim Lahey's (Sullivan St. Bakery New York) famous 18 hour no knead bread but would like it to be a bit faster, try this version that speeds up the process. We started making it when we forgot to start the 18 hour bread a day ahead and it came out so good we often make this way now.

If you love Jim Lahey's (Sullivan St. Bakery New York) famous 18 hour no knead bread but would like it to be a bit faster, try this version that speeds up the process. We started making it when we forgot to start the 18 hour bread a day ahead and it came out so good we often make this way now.

Makes 1 loaf

Ingredients

  • 3 cups all-purpose flour (or 1/3 part whole wheat)
  • 1 tbsp kosher salt (or 2 tsp/10mL table salt)
  • 1 tsp instant yeast
  • 1 1/2 cups water, slightly warm
  • 1/4 tsp red wine vinegar
  • extra flour, wheat bran, cornmeal or sesame seeds etc.

Method

  1. In a large bowl combine flour, salt and yeast. Combine water with vinegar in a measuring cup. Stir liquid into the flour mixture. Dough will be sticky. Don't worry. Cover with plastic wrap. Cover with a tea towel. Let sit at room temperature 3 to 4 hours. Dough should double and have bubbles on the surface. It will still be sticky.
  2. Line a baking sheet with a clean tea towel. Flour surface heavily. Scoop out dough. Pat dough into a rough rectangle about 12" x 8".  Dust top lightly with flour.  Cover loosely with plastic wrap. Let rest 15 minutes.
  3. Place another clean tea towel on a tray or baking sheet. Rub with flour and sprinkle with bran or cornmeal or sesame seeds. Remove plastic wrap from dough and fold into thirds, brushing off any flour on the surfaces. Fold into thirds again creating a pudgy cube. Place on tea towel rubbed with flour and bran.  Dust top with flour and bran. Fold tea towel over the top. Let rise one to two hours.
  4. One half hour before baking preheat oven to 450F. Place a medium sized, heavy, cast iron pot with a lid (we use a 5.5 qt Le Creuset casserole) in the oven and heat 1/2 hour.
  5. Very gently slide your hand under the tea towel holding the bread. Over a baking sheet or tray, carefully open the tea towel and allow excess flour and bran to fall on the tray. Flip the bread into the hot (very hot) pot. Cover and bake 1/2 hour. Remove lid and bake 15 to 25 minutes longer until brown. Cool on a rack. Be careful - pot and bread are very hot!
  6. *Adapted from Jim Lahey's no knead bread.

6 HOUR NO KNEAD ARTISANAL BREAD

Find more of Bonnie's delicious recipes in her cookbooks: