Tag Archives: Sullivan Street Bakery

Weekend Wonder: Don’t Forget about No-Knead Bread

Did you forget what is possible by barely batting an eyelash?  Amazing, crispy-crusted, moist, chewy bread.  I know, I know, no-knead bread is so 2006.  But maybe it’s time to go back in time (anyone else thinking Huey Lewis right now?) and revisit.  I did not have a blog in 2006 and I want to be like all the other bloggers and write about it too. So in case you forget  how easy it is to be a bread superstar….here we go.    Recipe is from Jim Lahey of Sullivan Street Bakery and I used it as a great baking idea for kids and parents for the foodnetwork.ca.

14 hours later…

I like to mix this together (at least 3 minutes of hard work) around 9pm the night before I need (or don’t knead-ha!) the bread.  (Usually so it’s ready to go Saturday morning.)

Whisk together 3 cups flour (AP or bread flour) with ¼ teaspoon instant yeast and 1 ¼ teaspoons salt in the bowl.  Add 1 ½ cups water and stir with a spatula until a dough comes together (30 sec-1 min).  Lightly grease a second medium bowl and transfer the dough into.  Cover and rest the dough for 12-18 hours at room temperature.

Fold the bread over a couple times…

Flour a work surface lightly and remove the dough from the bowl.  Fold it over once or twice.  Let rest for 15 minutes on the work surface.

Shape the dough into a ball.  Coat a clean, cotton tea towel generously with flour and place the dough ball (seam side down) on the towel.  Lightly dust the dough with flour and cover with another towel.  Allow to rise until doubled, 1-2 hours.  Watch part of a What Not To Wear marathon.


Preheat the oven to 450°F.  You will bake the bread in a 6-8 quart oven-safe pot with a lid (such as a Le Creuset).  Place the empty pot in the oven 30 minutes before baking.

Remove the hot pot from the oven. This is the trickiest part, transfer your dough, seam side up into the pot (BE CAREFUL!).  Try and just flip the dough into the pot using the tea towel –but if it deforms as it goes in, no big deal.  If you don;t have enough flour on the tea towel it will stick–so don’t skimp.

Cover and bake for 30 minutes.

After 30 minutes covered.

After 30 minutes remove the lid.  The crust will be golden.  Bake another 15 minutes.  The rust will turn a rich, dark brown.  Remove the loaf and cool on a rack.

Oh boy!

REJOICE.  And contemplate being a baker.  Surely not everyone’s turns out this well?!   Now you can move onto No-Knead Pizza dough.

Here is Mark Bittman’s New York Time’s article that made this bread famous….(6 year anniversary coming up in November!)

And here is the Jim Lahey’s Sullivan Street Recipe with weight measurements (which I think is best to use if you own a scale).



Filed under All Recipes, Blogs with cooking tips, Uncategorized

Art of the Danforth: Feast in the East (and no knead pizza dough)

If you’re already thinking about the weekend (yes, that started Tuesday I know) you might want to check out some of the Art of the Danforth activities.  On Saturday night is an event called Feast in the East which will combine music, art and culinary art.  There are three such events over the course of the festival.  Last week the theme was British/Scottish.  This Saturday, May 26 is Italian and (I am excited about this one) June 9 is Ethiopia.

Meanwhile I am going to finally try the no-knead pizza dough recipe by Jim Lahey, owner of the Sullivan Street Bakery.  It ferments overnight so I will let you know how it goes, but I find pizza is the perfect quick dinner for a Friday night.  Especially if I can whip together the dough today.  I have an easy, favourite recipe but this will apparently “exceed my wildest expectations”.  We shall see.

If you want to do this along with me (in fact, can you do this and I’ll come over and pick up half of the dough tomorrow) here is a link to the recipe from Bon Appetit.

Also, if you make this and then tomorrow on the drive home you’re like, “screw it, I’m ordering Thai” the dough can sit for three days.   A procrastinator’s dream.

Otherwise we can compare notes bright and early Saturday morning.  No, of course not, Saturday is for sleeping in until your spouse does not get up when your toddler is clearly making loud wake-up noises from his bedroom at 7am and someone needs to go get him….


Filed under All Recipes, Cookbooks, Magazines (+recipes from), Uncategorized