If you have not tried this no-knead bread recipe by Jim Lahey, all I can say is: Give it a try! I’ve made it twice, and the results are amazing. The crust ends up being crackly, just like professional bakery bread, and the inside is soft and chewy.
The secret is steam. Professional bakers use a steam-injection oven, which delivers moisture to the outside of the bread just as the crust is forming. This recipe creates that moist environment by baking a wet dough inside a covered cast-iron pot. Here’s an interesting article explaining how this unique recipe works.
– NO kneading
– A small amount of yeast
– Very wet dough
– Long, slow rising time (18 hours)
– Baked in covered cast-iron pot, creating steamy baking environment, then uncovered at the end
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