Slow-Fermented No Knead Bread

Foodstuff 1 Minute

Slow-Fermented No Knead Bread

This is just bread, but it is also special bread because it has a wonderful sour rustic flavor and a good hearty crust, just like those $6 (insane…@$@#!!!??) breads at Whole Foods. I have been following this technique by Jim Lahey, according to which your dough sits for about 18 hours, and then you bake it inside an iron cast dutch oven (to achieve a higher temperature). I am super proud of how it comes out, so the wait is worth it. The only risk is burning yourself on the scorching (sometimes smoking!) cast iron. These are my first steps in bread baking, and I just want to be able to make all kinds of breads like my inspiring G+ friend Meg L. Just look at her beauties: https://plus.google.com/u/0/+MegLocsin/posts/RMPEPGcnqn2

Jim Lahey’s technique: http://cooking.nytimes.com/recipes/11376-no-knead-bread

Published

66 thoughts on “Slow-Fermented No Knead Bread”

Leave a reply to Anonymous Cancel reply