jim lahey bread

If so, try moving the bread to a higher rack. Gnarled, crunchy, bronzed crust, light and soft pillowy bread beneath—this is THE BEST BREAD I have ever made. And, believe it or not, 30 minutes isn’t too much; it’s just right! thank you. It might help with the tough crust. I suggest really, really coating the towel with a lot of flour.

David … you’re right, it’s the flour … I had my husband fill the bread container with the last of our Wheat Montana flour, however, it was not the usual a-p flour, it was bread flour … I did not weigh it, although I have a wonderful scale. I had no idea it was so easy to make bread.

Cheers, 32 oz of purified water (bottled) Or will the addition of sugar wreck the chemistry? Each word, each visual cue, each explanation has meaning. If you just scoop and don’t spoon or weigh your weight could be too heavy for the amount of yeast to lift in the stated amount of time.

There are adjustments that need to be made to the recipe. Sorry, the recipe as written didn’t work for you.

Please help. I wish there was a way to search the multitude of comments to find something I may have read earlier… But I’ll ask what is in the back of my mind rather than make myself crazy looking.

I’m confused by your second try.

It held an impression at this point, but it did not appear to have doubled in size.

When oven is hot – with a Corning or La Crueset dutch oven – transfer the sheet of parchment to the dutch oven.

I’d suggest using the Tartine recipe if you want to use that technique.

That gets it up to the mid 80’s F. I plan to let it rise for 20 hours or so. When it’s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. I use Bob’s Red Meal Artisinal Bread Flour.

I only have a chunk of fresh yeast.

Now tell me how it is possible to use cups to see a difference of 12 grams of flour and 12 grams of water.

Also, vented bags from King Arthur Flour work nicely, too. All you need to do is toggle the US/Metric button. I started with 300g of water, added to exactly 400g of flour (incidentally, I scooped 3 cups of bread flour, leveled with a knife, and it weighed 401g); the dough was quite stiff. We smothered it with delicious Kerry Gold butter and couldn't be happier with the results. Still, it worked. Our kitchen isn't warm enough so the proofing actually took 24+ hours but it did finally get there! Kirstie, each oven and each of us bakers are different. It’s stuck! It’s possible that the additional handling involved in separating it from the towel is causing it to deflate a bit, Nicolas.

This week however I was challenged with the loss of power in our house from a Nor’ Easter storm. Some people are saying that they have done that, too.

Alan, the loaf looks terrific!

Love the way you think, alan. Add a little water, maybe a tablespoon and stir (or knead or whatever you need to do to incorporate it). The loaf from yesterday is not as crusty on the outside after storing it in a ziplock bag. It doesn’t absorb water to the extend bread or all-purpose flour does. Also, the handle on my Le Creuset cannot go in the oven. It didn't stick at all!

My current batch is spot on for my palate. This will take a minimum of 12 hours and (my preference) up to 18 hours. Delicious!

The internal temperature should be about 200°F.

Everything happened as predicted in the recipe.

Truly one of the most beautiful sounds that you'll ever hear.

If you click the US/Metric button above the ingredients, all the amounts will convert. I have had a few recipes tell me to put a sheet of parchment paper between the lid and the pot for a better seal. The directions are very clear, but I was skeptical about "dropping" the risen dough into the hot pot without touching the sides and with no oil!
I baked the dough as directed for the first 30 minutes but left it in only 15 minutes for the uncovered portion of the baking.

What is your starter recipe? What did I do wrong? This bread had an open-hole texture and can be quite moist. It makes no difference.

I’m having so much success making this recipe. Let it rise for 2 hours. Add water / starter to dry ingredients and stir until the water is incorporated. • 1 1/2 tsp. I only have pink salt on hand, not as fine as table salt, and I upped it to 1.5 tsp, but maybe a bit more. You baked it, and you did a good job. We do have a great artisan no-knead bread recipe on the site that makes multiple loaves and the dough can be refrigerated for up to 2 weeks, so you can bake off a fresh loaf whenever you’d like. Now, Carl, that’s what I love to hear! Now it’s ready in the pot, it rose it’s crusty it looks perfect and now I can’t get it out of the pot. And wheat bran will scorch faster than cornmeal. With the covid situation, there is no yeast around in the stores.

I haven’t tried it yet but plan on making it tomorrow.

Over the past few weeks, I’ve made several no knead breads in a cast iron dutch oven.

I’m asking everyone I know for their favorite gluten-free bread recipe and will be back with you with results. Does anyone have some advice on how much starter to add to make this recipe? Measure, measure, measure…lol. I’ve had rave reviews from everyone I’ve given it to.

Cover the bowl and let set at room temperature, out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size (about 12-18 hours).

I allowed my dough to rise for 2 hours 10 minutes. When I was living in Lisbon, I was never really was able to make the baked goods from my cookbook (which worked perfectly at home). Be sure to read the instructions carefully as it’s a very wet dough (as are most Italian breads) and requires a little special handling. I didn’t have a Dutch oven, but used a pizza stone pre-heated for 1 hr. I ended up adding another 2/3 cup water to produce the consistency described in the recipe. Fantastic!

And yes, 1/2 loaf is critical for fully experiencing and pondering the worthiness of the loaf! Can you share your conversions?

The rest of the recipe and baking instructions remain the same with an excellent outcome!! Although mixing takes almost no time, the first rise requires from 12 to 18 hours. It’s really crucial to the final bread.

This time I followed the directions by doing the second rise seam side down and inverting the dough into the pot (using parchment). The recipe is ridiculously easy, even for first-time bread bakers, and will make you wonder why you ever spent all that time and effort kneading dough in the past. I use a digital scale and weigh my ingredients. Do let us know how it works for you!

It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery.

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