no-knead bread

various dates April 2016

This was my first adventure in bread baking ever. I followed the NY Times recipe. I tried it several times. It wasn’t a total disaster, but it certainly was not what I would call a resounding success. It came out a smaller and denser than I expected. Maybe I didn’t add enough yeast, or perhaps the yeast I used was of poor quality.  

I had another problem with this bread: the crust was so hard, I could have broken a window (or knife) with it.


NY Times recipe no-knead bread

YIELD: One 1 1/2-pound loaf
TIME: 1 hour 30 minutes, plus about 20 hours' resting time

Here is one of the most popular recipes The NY Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.

We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.)  


This is what you need for a 1 1/2-pound loaf :

  • 430 grams all-purpose or bread flour,
    plus more for dusting
  • 390 cc water
  • ¼ teaspoon instant yeast
  • 2 teaspoons kosher salt
  • cornmeal or wheat bran, as needed
Pic1: my 1st-ever attempt at bread-making



Pic2-4: day 1


Pic5-7: day 2


Pic8-10: day 2, baked


further attempts

2016-04-08 — lower temp 420 ºF

Pic11-13: attempt #2



Pic14-16: oil + ice cube


2016-04-16 — 24+ hr. wait

Pic17-19: oil + ice cube, longer waiting period


2016-04-19 — brown bread

Pic20+21: brown bread