Jim Lahey and his Sullivan Street Bakery revolutionized home baking with a remarkably simple recipe: the No-Knead Bread. Popularized by Mark Bittman in a 2006 article, this method demystifies artisan bread making, proving that anyone can bake a crusty, flavorful loaf with minimal effort. The key? Time and a Dutch oven.
This guide adapts the original Sullivan Street Bakery No-Knead Bread recipe, incorporating insights from Mark Bittman’s subsequent refinements to bring you foolproof instructions for baking this iconic bread in your own kitchen.
Sullivan Street Bakery No-Knead Bread Recipe (Dutch Oven Method)
Yields: One 1 1/2 pound loaf
Prep time: 5 minutes
Rise time: 20 hours (18 hours + 2 hours)
Cook time: 45 minutes
Ingredients:
- 3 1/3 cups all-purpose flour (approximately 450 grams, see notes below)
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons kosher salt (Diamond Crystal preferred)
- 1 5/8 cups cool water (not cold, about 345 grams)
- Cornmeal or flour, for dusting
Equipment:
- Large mixing bowl
- Plastic wrap
- Work surface
- Parchment paper or cotton towel
- Dutch oven with lid (4-quart or larger)
- Cooling rack
Instructions:
-
First Rise (18 hours): In a large bowl, whisk together the flour, instant yeast, and kosher salt until well combined. Add the cool water and mix with your hands or a whisk until just combined. The dough will be shaggy and sticky. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 18 hours. This long, slow fermentation is crucial for developing the bread’s complex flavor.
-
Folding and Second Rise (2 hours 15 minutes): After 18 hours, the dough should have doubled in size and be bubbly. Lightly flour a work surface. Gently turn the dough out onto the floured surface. Flour your hands lightly. Perform a series of folds: grab the dough at the 12 o’clock position, stretch it gently, and fold it towards the center. Repeat this with the 6 o’clock, 3 o’clock, and 9 o’clock positions. This folding process develops gluten and structure in the dough.
-
Cover the dough loosely with plastic wrap and let it rest for 15 minutes. This allows the gluten to relax, making shaping easier.
-
Prepare for the second rise: Dust a piece of parchment paper generously with cornmeal (or use a cotton towel heavily floured). Gently transfer the dough onto the parchment paper or towel, seam-side down. Dust the top of the dough with a little flour, cornmeal, or bran. Cover loosely with another cotton towel or plastic wrap and let it rise for another 2 hours. The dough is ready when it has doubled in size again and does not readily spring back when gently poked with a finger.
-
Preheat Dutch Oven: While the dough is rising for the second time, place your Dutch oven with its lid in the oven and preheat to 450°F (232°C). Ensure your Dutch oven’s lid knob is oven-safe at this temperature. If it has a plastic knob, consider using a different oven-safe lid or removing the knob temporarily.
-
Baking: Carefully remove the preheated Dutch oven from the oven. Using the parchment paper as handles, gently lower the dough into the hot Dutch oven. You can invert the dough at this point so the seam side is now facing up, which can create a more rustic look. Cover the Dutch oven with the lid and bake for 30 minutes.
-
Uncover and Finish Baking: Remove the lid from the Dutch oven and continue to bake for another 15 minutes, or until the crust is deeply golden brown and the internal temperature of the bread reaches 200-205°F (93-96°C) when measured with an instant-read thermometer.
-
Cooling: Carefully remove the baked loaf from the Dutch oven and place it on a cooling rack. Allow the bread to cool completely before slicing and serving. This is crucial for the internal texture to set properly.
Baker’s Notes and Tips for No-Knead Bread Success:
-
Flour Measurement: For consistent results in baking, especially with bread, weighing ingredients is highly recommended. While cup measurements are provided, variations in how flour is scooped can affect the outcome. Using a kitchen scale for flour and water ensures greater accuracy. King Arthur Baking suggests 1 cup of all-purpose flour weighs approximately 120 grams, but individual scales and flour density can vary. Experiment to find what works best for your kitchen.
-
Salt Type Matters: The recipe specifies Diamond Crystal kosher salt. Different brands of kosher salt have varying densities. If using a different brand, or table salt, you may need to adjust the amount. If using table salt, reduce the amount to approximately 1 teaspoon.
-
Yeast Flexibility: Instant yeast (also known as rapid-rise yeast) is called for in the recipe, but active dry yeast can also be used. If using active dry yeast, there’s no need to proof it in water first; simply mix it with the dry ingredients.
-
Timing Adjustments: The 18-hour first rise is a guideline. Room temperature significantly impacts rising time. Warmer rooms will speed up fermentation, while cooler rooms will slow it down. The dough is ready when it has doubled and shows signs of gluten development (visible strands when you tilt the bowl). Don’t worry about finding a specific temperature; any normal room temperature will work.
-
Second Rise Flexibility: While the recipe suggests 2 hours for the second rise, this can also vary. In warmer environments, it might be shorter. Some bakers even skip most of the second rise, shaping the dough after the first rise and letting it rest while the Dutch oven preheats. Experiment to see what works best for your schedule and kitchen.
-
Exploring Different Flours: Feel free to experiment with different types of flour. Up to 30% whole wheat flour can be incorporated without significant changes. For a nuttier flavor, try adding up to 20% rye flour. Keep in mind that whole grain flours may affect the rise and crumb texture.
-
Flavor Enhancements: Additions like caraway seeds, olives, chopped roasted onions, cheese, nuts, or dried fruits can be incorporated. The best time to add these is after the initial mixing, or during the folding process before the second rise.
-
Shape Variations: While this recipe is designed for a round boule, you can adapt it for other shapes. For a longer loaf, shape the dough into an oblong after the first rise and proof it in a brotform or on a parchment-lined baking sheet. Baking in a clay cloche or oblong Dutch oven works well for longer loaves.
-
Dutch Oven Alternatives: While a Dutch oven is ideal for trapping steam and creating a crusty loaf, other heavy, oven-safe pots with lids can be used. Cast iron, enameled cast iron, and even some ceramic pots work well. Ensure the pot is oven-safe to 450°F.
-
Baking Adjustments: For a darker crust, you can increase the initial oven temperature to 500°F (260°C) for the first 30 minutes of baking, but watch carefully to prevent scorching, especially with whole wheat flour. You can also adjust baking times; some prefer a shorter covered bake time (20 minutes) and a longer uncovered bake time for a crispier crust.
Mark Bittman’s Enduring Insights:
Mark Bittman, who popularized Jim Lahey’s recipe, emphasized the flexibility and forgiving nature of the no-knead method. His key takeaways include:
- Yeast Type is Flexible: You can use instant yeast or active dry yeast interchangeably.
- Timing is Adaptable: Don’t stress about precise rising times. Observe the dough’s volume and gluten development rather than strictly adhering to the clock.
- Experimentation is Encouraged: The no-knead method is a fantastic base for experimentation with flours, flavors, and shapes.
- Don’t Fear “Failures”: Even mistakes can be recoverable, highlighting the robustness of this technique.
The Sullivan Street Bakery No-Knead Bread is a testament to simple ingredients and patient technique. It empowers home bakers to create impressive artisan bread with minimal effort. Embrace the process, experiment with variations, and enjoy the satisfaction of baking your own delicious, crusty loaf. Happy Baking!
