No-knead bread [Jim Lahey] from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 39) by Nigella Lawson

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Notes about this recipe

  • Eat Your Books

    Can substitute strong white bread flour for polenta. Allow to prove overnight. See recipe for variations.

  • Pandan on May 04, 2026

    Wanted to test my new Dutch oven and it worked out perfect with this recipe

  • anya_sf on September 11, 2021

    I used 50 g medium rye flour in lieu of some bread flour and added 1 Tbsp potato flour and 1/4 tsp citric acid. Despite liberal flouring, the dough stuck to the kitchen towel; next time I'll use my banneton. This had all the qualities that make me love this type of bread: flavorful, hearty, chewy, crusty.

  • Lolly87654 on November 24, 2020

    By far the best tasting bread I’ve ever made and without the kneading! I proved it for 24 hours as I was working and it was still fine, a very crusty loaf with the flavour of a sourdough, this will be my go to bread recipe from now on!

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