No-knead bread [Jim Lahey] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 39) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 11, 2021

    The first time I made this bread, it was perfect. Nice thick crusty artisan bread. The second time I made it, it never rose all that much and became more like a chubby flatbread. Not sure what I did wrong (I'm terrible at bread), but I'm sure it was not Jim Lahey's fault.

  • aberne on May 13, 2019

    One third whole wheat flour, two thirds white makes for a more "rustic" loaf.

  • Lepa on March 08, 2019

    I finally made this bread and it was fantastic. The crumb was the best I've ever achieved and the crust was charred and delicious. My loaf was a bit too flat but I might try Frogcake's suggestion of folding it next time to see if that makes a difference. I think this bread could benefit from a bit more salt. Next time I will use 1.5 teaspoons. Overall, this loaf wasn't a beauty but it was so, so good.

  • Frogcake on May 11, 2016

    I always fold the dough several times, turning it; then turn it into a bowl lined with parchment. Then once it has rested, I lift the parchment with dough into the pre heated Dutch oven. This really simplifies the dough transfer into the Dutch oven.

  • Frogcake on April 01, 2016

    I've been baking bread this way for several years now. So easy, so delicious. I hardly ever buy bread from the grocery store.

  • stockholm28 on December 13, 2015

    I know I am late to the party on this, but this recipe is truly genius. I've made bread recipes with a long rise before, but I have never gotten bread with such a crisp crust. Cooking in the dutch oven is a brilliant idea. This recipe was easy; the most difficult step was gettig the risen dough off the towel and into the hot Dutch oven.

  • swegener on May 15, 2015

    The bread really stuck to the cloth--even with the flour--may try cornmeal next time.

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