New York Times No-Knead Bread

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ tsp. instant yeast
  • 1¼ tsp. salt
  • Cornmeal or wheat bran as needed
  1. In a large bowl combine flour, yeast and salt.
  2. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
  3. Cover bowl with plastic wrap.
  4. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees; dough is ready when its surface is dotted with bubbles.
  5. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
  6. Cover loosely with plastic wrap and let rest about 15 minutes.
  7. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
  8. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
  9. Cover with another cotton towel and let rise for about 2 hours; when it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  10. At least a half-hour before dough is ready, heat oven to 450 degrees.
  11. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
  12. When dough is ready, carefully remove pot from oven.
  13. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
  14. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  15. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
  16. Cool on a rack.
  17. Makes one 1½-pound loaf.

9 responses to “New York Times No-Knead Bread

  1. I am revisiting this post because I’m trying out this recipe, Nao. I have been buying Boulevard bread weekly, but 1)it’s expensive and 2)every time I pick up a loaf it comes in a plastic bag. So, here goes my next move to a greener kitchen.

  2. Yeah!!!!! This is such a great recipe. If your dough has a hard time rising, especially in winter, put it on top of your fridge or water heater. Ever since we started using this recipe, I have not gone to Boulevard. We have no packaging, and it’s cheap. I love it!

    Only problems are that the recipe is very unforgiving if you’re not exact, and that I feel bad that I don’t go to Boulevard anymore.

  3. I think we should still have a cup of coffee (in our own plastic/metal mugs) on Saturdays whether we buy bread or not.

  4. I am worried about this “unforgiving” issue. I guess most breads are, but I was hoping this one was easier.

  5. It is easy, but you have to be exact about portions. Eddy makes it at least once or twice a week, and we haven’t had too many bad ones. Remember the bread we had at the dinner? He made that with this recipe.

    I hope it works for you!

  6. Loved this bread! Eddy made it sound so easy to make that I think I’m going to give it a shot!

  7. Susan Martinez

    Nao, is this the bread you brought to our Tuesday lunch meeting this week? It was fabulous with your goat cheese and organic strawberry jam! The perfect kind of thing I’m looking for to move away from high processed sugar desserts. Thanks for sharing it!

  8. Hi, Susan! Thanks for reading! Yes, this is the recipe that I used to make that bread. There are rye and whole wheat versions of this bread floating on the Internet, so check them out if you’re interested in whole grain. We haven’t bought a loaf of bread for over a year, thanks to this recipe.

    I really had a great time at the AEI Discussion series. Let’s keep in touch!

  9. Susan Martinez

    Nao, Definately! I can’t say that the course made me “re-think” my eating and cooking habits because I hadn’t really thought about them before. It’s fascinating and exciting to know a little about the effects of large scale American agra-economy and how many other options that are out there. I’ve been reading up and will be in touch about your goats and chickens – I’m really interested in fresh eggs and goat cheese. Thanks for everything you brought to our class conversations. You’re a gold mine of information!

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