- This is a 2 day process. Start on a late Saturday afternoon for fresh Sunday bread.
- I am not a baker by any means, but this bread rivals anything we have ever bought. Super crunchy outside, soft, airy and chewy inside. Fool proof.
- There is nothing fancy to this recipe; it’s the method that produces artisan quality bread. Follow everything exactly as written. This is not my recipe. It was made famous by Jim Lahey @ Sullivan Street Bakery, I just simplify things.
You will need:
|This is exactly what I use. Most people have these rather than cast iron.|
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon table salt
- 1 1/2 cups warm water
- Parchment paper
- 6 Quart baking dish with lid, or something of similar size that can withstand 450c
What to do:
In a large bowl, mix all of the ingredients with a spoon until well combined (about 1 minute). It will look like a mess, trust the process. Cover the bowl with plastic wrap tightly. Leave this on the kitchen counter for 18 hours.
|After 18 hours|
After 18 hours, the dough will look like an airy mess; Wet, sticky and full of bubbles.
Nothing like traditional dough. Flour your counter well and dump the dough on to it using damp hands (It will stick to the bowl). Using damp hands, fold over the outside of the dough into the center on to itself as best as you can (the wet dough won’t cooperate very well).
Lightly flour a square sheet of parchment paper, turn the dough over and place it on to the paper. Cover this with plastic wrap, and let it rest for another 2 hours. At 1.5 hours, place your baking dish with lid in the oven and turn it on 450c.
At the 2 hour mark (dough should have grown again), remove the plastic wrap from the dough, take out the baking dish from the oven, lift the parchment paper with the dough on it and drop it into the baking dish (paper and all goes into the oven). Cover with lid and put it back into the oven for 30 minutes.
After 30 minutes in the oven, remove the lid. Bake for another 20 minutes. Crust will be a nice brown by now. Take it out and let the bread cool.
That’s it. Artisan quality bread with no work. Super crunchy outside, soft & airy inside.