This recipe for “No Knead Bread” is a gift from Jim Lahey of Sullivan Street Bakery in New York and The New York Times. It makes a 1 1/2 pound loaf. In a large bowl, mix flour, yeast, and salt. Add 1 1/2 cups water and stir until blended. The dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer the dough to the oiled bowl and cover with plastic wrap. Let the dough rest for at least 12 hours, but preferably 18, at about 70 degrees. When the surface is dotted with bubbles, the dough is ready. Follow the remaining steps to bake the bread.
26.04.2023 @ 23:26
This recipe for “No Knead Bread” is a gift from Jim Lahey of Sullivan Street Bakery in New York and The New York Times. It makes a 1 1/2 pound loaf. In a large bowl, mix flour, yeast, and salt. Add 1 1/2 cups water and stir until blended. The dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer the dough to the oiled bowl and cover with plastic wrap. Let the dough rest for at least 12 hours, but preferably 18, at about 70 degrees. When the surface is dotted with bubbles, the dough is ready. Follow the remaining steps to bake the bread.