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Jim Lahey Bread

This no-knead bread recipe offers a crispy exterior and a soft, airy interior, perfect for any meal or snack.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups room temperature water

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • Plastic wrap or kitchen towel
  • Dutch oven or heavy pot with a lid
  • Oven mitts
  • Cooling rack

Method
 

  1. In a large mixing bowl, whisk together the flour, salt, and instant yeast.
  2. Pour in the room temperature water and stir with a wooden spoon until a shaggy dough forms.
  3. Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for 12 to 18 hours.
  4. After the dough has risen, preheat your oven to 450°F (232°C) and place your Dutch oven inside.
  5. Flour a work surface and gently turn the dough onto it. Shape it into a ball.
  6. Let the shaped dough rest on a floured surface for about 30 minutes, covered with a towel.
  7. Carefully remove the preheated Dutch oven, place the dough inside, and cover it with the lid.
  8. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until golden brown.
  9. Once baked, transfer the bread to a cooling rack and allow it to cool completely before slicing.

Notes

For the best flavor, let your dough rise for the full 18 hours if you can.