You only need four basic ingredients that you already have in your house and it takes just five minutes to throw together.
Yes. Five whole minutes.
“The method is surprisingly simple,” Lahey wrote in an email to Bittman. “I think a 4-year-old could master it — and the results are fantastic.” When it’s fresh out of the oven your bread might “sing” if you listen closely. The crust is gorgeously golden and crisp, while the interior texture (known as the “crumb”) is warm, pillowy, and airy. It’s beckoning a fat slather of butter, don’t deny it.
Any bread that needs a starter (looking at you, sourdough) intimidates me, so I figured this would be my no fail, low maintenance, always reliable go-to. And so it has been, for good reason. Get ready to experience the magic of instant yeast, no mixer and minimal kneading. BUT you need to let it hang out on your counter for about 18 hours. A wet dough and an 18 hour slow fermentation are the keys to this magic. So advance carb-binging plans are needed.
The baking method is pretty cool— you bake the bread in a large, heavy cast iron pot in the oven. I use this beautiful enameled Le Creuset, although you can use something more affordable like the Lodge Cast Iron Dutch Oven. The pot essentially creates an oven-within-an-oven to trap steam as the bread bakes, resulting in that perfect crispy crust, pillowy center, and airy crumb.
No Knead Artisan Bread
Ingredients
Instructions
Notes