In a New York Times interview back in 2006, Jim Lahey of Sullivan Street Bakery laid out his method for making no-knead bread. This method produced a simple, rustic loaf of bread that almost anyone could make in their home oven – with absolutely NO KNEADING! This easy-to-make bread became know simple as “Jim Lahey’s No-Knead Bread.”
Thanks to the Lahey method, the late 2000s welcomed in a no-knead bread revolution here in the US. Even though this recipe has been around for a while, due to current COVID-19 crisis and “stay-at-home” orders in effect all across the world, I think now is the perfect time to bring back this bread!
Overall, the recipe will take a little bit of time to make, but it will require very little actual work on your part. It’s perfect for the quarantine baker who is busy working from home but has time to do projects on the side! With just about 10 minutes of mixing time, and a day’s worth of waiting, you will be rewarded with a delicious loaf with a surprising depth of flavor.
The ingredient amounts are listed below. So get your ingredients together, watch this video for step-by-step instructions, and let’s bring back Jim Lahey’s no-knead bread. Happy baking!
Ingredient Amounts
All-Purpose Flour……………. 3 cups (360g)
Water……………………………….. 1 1/2 cups (295g)
Salt……………………………………. 1 1/4 tsp (7g)
Instant Yeast…………………….. 1/4 tsp (1 g)
P.S. If you’re at all interested in a slightly more involved recipe that produces my all-time favorite loaf of sourdough, check out my recipe for Good Sourdough Bread.