Jim Lahey's No Knead Bread

Ingredients

• 3 cups All-Purpose Flour (Can substitute bread flour for a chewier texture)
• 1.5 cups Water (Room‑temperature water)
• 1.25 teaspoons Kosher Salt (Can use regular table salt if needed)
• 0.25 teaspoons Instant Yeast (SAFF instant yeast or any other instant dry yeast)
• as needed All-Purpose Flour (for dusting) (To prevent sticking while shaping and lining)
• 1 sheet Aluminum Foil (Shiny side up, used to line Dutch oven if parchment not available)

Instructions

1. Combine Water and Yeast

   Pour 1½ cups of room‑temperature water into the mixing bowl, add ¼ teaspoon instant yeast, and stir a few times until dissolved.

   Time: PT5M

2. Add Flour and Salt

   Add 3 cups of all‑purpose flour directly into the water‑yeast mixture, then sprinkle 1¼ teaspoons kosher salt on top. Mix thoroughly until no dry flour remains and a shaggy dough forms.

   Time: PT5M

3. First Bulk Fermentation

   Cover the bowl tightly with plastic wrap or a kitchen towel to keep air out. Let the dough rest at room temperature for 12–20 hours (19 hours in the video).

   Time: PT19H

4. Shape the Dough

   Generously flour a clean countertop. Turn the dough out, gently pull each edge toward the center repeatedly, then fold the sides over the top to form a tight ball. Flip the ball so the smooth side is up and round any rough edges.

   Time: PT5M

5. Second Proof

   Place the shaped dough ball on a piece of lightly floured aluminum foil (or parchment). Cover with a kitchen towel and let rest for 1 hour.

   Time: PT1H

6. Preheat Oven and Dutch Oven

   While the dough rests, preheat the oven to its maximum temperature (500°F/260°C) and place the empty Dutch oven with its lid inside to heat up.

   Time: PT30M

   Temperature: 500°F

7. Bake with Lid

   Carefully transfer the dough (still on the foil) into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.

   Time: PT30M

   Temperature: 500°F

8. Finish Baking Uncovered

   Remove the lid and continue baking for an additional 10 minutes, or until the top is deep golden‑brown.

   Time: PT10M

   Temperature: 500°F

9. Cool and Serve

   Remove the loaf from the Dutch oven, let it cool on a wire rack for at least 1 hour before slicing.

   Time: PT1H

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

28 g

Fat

1 g

Fiber

1 g