This is a simpler and safer method for making the original and revolutionary recipe for No-Knead Slow Rise Bread, made famous by Jim Lahey. No more juggling a very hot (450°) Dutch oven or precariously transferring the shaped loaf to the hot pot. The second rise is done directly in a cold Dutch oven and is baked using a “cold oven start”. Plan ahead, this bread has to raise overnight (12 to 18 hours). After shaping, the loaf raises another 2 hours. It will take about 45 minutes to bake. The reward is a delicious, crusty, very moist round loaf with some small holes in the interior.
Simplified No-Knead Slow Rise Bread
- 4 cups all-purpose or bread flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast
- 1½ cups room temperature water
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil for bowl
- Whisk together the flour, salt and yeast in a large bowl.
- Combine the water and vinegar and add to the dry ingredients. Use a spatula to stir the flour and liquid until no dry flour remains and a dry shaggy dough is formed. You can use your hands for this.
- Drizzle oil along inside of bowl. Roll dough to coat in oil. Cover bowl tightly and let sit at room temperature for at least 12 hours and up to 18 hours.
- When dough has risen, use a plastic dough scraper or spatula to release the dough from the sides of the bowl and turn over onto itself several times. Shape into a tight ball – the tighter the better. You can use your hands if necessary.
- Grease the Dutch oven lightly with shortening and line with parchment paper (I line the whole pot using a large single sheet of parchment paper). Put the dough in the center of the pot, cover tightly and let rise again for 2 hours or until it has doubled in size and mostly fills the pot.
- Scoring the top is optional. Since the dough is so soft, it can be difficult. But the finished bread looks quite beautiful if you score it.
- Uncover the pot and place in a cold oven. Turn the oven on to 425° convection. Bake for 30 minutes.
- Reduce heat to 325° convection and bake another 10-15 minutes until nicely browned and interior temperature is 200°.
- Transfer bread to wire rack to cool completely.