Jim Lahey’s No-Work Bread

This recipe for no-work bread revolutionizes the way homemade bread is made. Created by Jim Lahey, owner of Sullivan Street Bakery in New York City, this technique allows even inexperienced bakers to achieve bakery-quality results at home. With a crackling crust, open-holed crumb, light texture, and incredible flavor, this bread is a true masterpiece. The secret lies in the slow fermentation and baking method, which creates a moist, steam-filled environment to produce a perfect loaf. This original version is simple and requires minimal ingredients and equipment. Prepare to be amazed by the incredible results that await you.

MAKES: 1 large loaf

TIME: Nearly 24 hours, almost completely unattended

INGREDIENTS:

• 4 cups all-purpose or bread flour, plus extra for dusting
• Scant 1/2 teaspoon instant yeast
• 2 teaspoons salt
• 2 cups water at about 70°F
• 2 tablespoons extra virgin olive oil (optional)
• Cornmeal, semolina, or wheat bran as needed

INSTRUCTIONS:

1. In a large bowl, combine the flour, instant yeast, and salt.
2. Add the water to the dry ingredients and stir until well blended. The dough should be shaggy and sticky. If the dough seems dry, add a little more water.
3. Cover the bowl with plastic wrap or transfer the dough to another large bowl coated with olive oil. Turn the dough to coat it with oil and cover with plastic wrap. Let the dough rest for about 18 hours at around 70°F (21°C). The dough is ready when bubbles appear on its surface. Note that the rising time may vary depending on the temperature of your kitchen.
4. Lightly flour a work surface and transfer the dough onto it. Fold the dough once or twice. Sprinkle with flour and cover loosely with plastic wrap. Allow it to rest for about 15 minutes.
5. Using enough flour to prevent sticking, shape the dough quickly and gently into a ball.
6. Generously coat a cotton towel or a silicone baking mat with cornmeal, semolina, or wheat bran. Place the dough seam side down on the towel or mat and dust the top with more flour or cornmeal. Cover with another cotton towel or plastic wrap and let it rise for approximately 2 hours. The dough should more than double in size and not spring back easily when pressed with your finger.
7. Preheat the oven to 450°F (230°C) at least 30 minutes before the dough is ready. Place a 3- to 4-quart covered pot, such as cast-iron, enamel, Pyrex, or ceramic, into the oven as it heats.
8. Carefully remove the hot pot from the oven and turn the dough over into the pot, seam side up. Don’t worry about the dough’s appearance as it may not fall into the pot neatly. Cover the pot with its lid and bake for 30 minutes.
9. Remove the lid and continue baking for an additional 20 to 30 minutes until the loaf is beautifully browned. Adjust the heat if necessary to prevent scorching. (Note: The dough does not stick to the pot.)
10. Using a spatula or tongs, remove the bread from the pot and cool it on a rack for at least 30 minutes before slicing.

No-Work Bread, Sped Up:

To speed up the process, reduce the initial rise time to 8 hours. Skip the 15-minute resting period and proceed directly to shaping the dough in Step 4.

Enjoy the satisfaction of baking your own artisan-style bread with minimal effort. Experiment with different flours, add-ins, and variations to personalize your loaves. This technique will forever change the way you approach bread baking, offering you incredible results with very little hands-on time. Get ready to experience the joy and flavor of homemade bread like never before.