Jim Lahey's no-knead bread: easy, airy and quick!

published on 27 March, 2020 at 13:38
The crust will be spectacular, but what is even more impressive is the no-knead method! 

If you want bread with a crackling crust and beautifully open crumb, with real taste and chew about it, then this is the recipe for you.
 
INGREDIENTS
450g flour
sugar
8g salt
2g yeast
350ml water

METHOD
1. Mix the flour with water, yeast and sugar.
2. Add the salt and mix, then cover the bowl with plastic wrap and let it rest for 10 hours.
3. Remove the dough from the bowl and fold once or twice, let it rest 2 hours.
4. Cut the dough in 4 parts and bake at 190°C/370°F for 20 minutes.

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