We’ve all heard of Jim Lahey’s “No-Knead” method of making bread. It’s a great method… it makes an amazing loaf of bread with a minimal amount of work. We’ve simply expanded upon his method by adding a pre-shape and a bit of kneading to the process. And, of course, the recipe features our best-selling Organic Bread Flour: Artisan Baker’s Craft Plus. The result is an incredibly simple bread to make that has all the fermentation and flavor benefits of Jim’s original formula, but with some refinement to the final shape. Hopefully this helps progress your skills as a baker.
Formula
Number of Units: 8 loaves / Unit Weight: ~210 grams / Total Weight: 1700 grams
| BREAD DOUGH | Fermentation: 12-18 hrs at 68-75˚F | |
|---|---|---|
| Baker’s % | Weight | |
| Organic Artisan Baker’s Craft Plus | 100 | 960 g |
| Water | 75 | 719 g |
| Instant Dry Yeast | 0.25 | 2.4 g |
| Salt | 2 | 19 g |
| Total | 177.25 | 1700.4 g |
| TECHNICAL | ||
|---|---|---|
| Dough Temperature | 68-75°F | |
| Mixing Time | Mixer: | Hand |
| First: | N/A | |
| Second: | N/A | |
| Gluten Structure | Incorporated / Short | |
| First Fermentation | 12-18 hours | |
| Dividing | ~210 g | |
| Pre-shaping | Round, then oval | |
| Resting Time | 20 minutes | |
| Shaping | Batard / Football | |
| Final Fermentation | Rm Temp | 1.5 hours |
| Baking* | 500°F | 20 minutes |
| Steam | Yes | |
*Baking time and temp can vary depending on oven.
Process
The afternoon or evening before you want to bake the bread, combine all the ingredients and mix by hand for about two minutes. If you’ve made the original No-Knead bread before, just mix a bit longer, until the dough has a little resistance.
Cover the bowl or container so a skin does not develop on the dough. Let the dough sit for a minimum of 12 hours and up to 18 hours. The place where you keep it should be between 68˚ and 75˚F – the cooler the temperature, the slower the fermentation will take place.
The next day…
Turn the dough onto a lightly floured surface and dust it with a bit of flour – just hitting the glossy/sticky areas. Cut the dough into 200g pieces.
Lightly pre-shape into rounds and give each one a little push/roll with the heel of your hand to make an oval (use the images above for reference).
Let these pre-shapes rest for 20 minutes.
Next, shape the ovals into baby batards (use the images above for reference) and proof them in linen, seam-side-up, for about 1.5 hours.
With 45–60 minutes left to go, preheat your oven to 500˚F. Place your baking stone or baking steel in the oven at this point. Get that baby nice and toasty.
Score the first batch of 4 batards with a single or double cut and load them in the oven. If you’re worried about the other 4 over-proofing, place them in the refrigerator. If you have a method for steaming your oven, employ it now. Or spray the batards with a bit of water before you close the door.
Bake the little dudes for about 20 minutes. Pull them out and load in the next batch.
Let them cool for at least 30 minutes (1 hour, ideally) before digging in. Enjoy!
FROM THE MILL
