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This bread recipe is simply divine. I tried it after watching the video on the New York Times website. I left the dough to rise for nearly 24 hours rather than 12 (there is an immense amount of flexibility offered with the timing here) and cooked it in a tagine. It is quite possibly one of the best loaves of bread I have ever made, and so simple as well. Will definitely be making this again in the future.

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Dali January 26, 2011

Checked out "My Bread" by Jim Lahey (of the Sullivan St Bakery) and tried this last week. Fantastic! It is probably the easiest bread I have ever made (without the help of a bread machine). Texture is perfect and the taste is phenomenal. I plan to make several other recipes from the book, but hard to imagine anything better than this. Thanks for including it here, I can reference it when I make it again!

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pedspeech August 21, 2010

I have seen this same Jim Lahey recipe in Men's Health Magazine with slight less water and more precise preparation instructions, e.g., use instant yeast, lightly flour the dough and hands on handling. I found that the dough did not rise at all according to the recipe when I used his whole wheat variation, and if the dough doesn't double in 18 hours, what would make it double again just by shaping it into a round shape and covering it for 1-2 hours? It is such a gooey mixture that any seam I made just fell apart as the dough rested on release.

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suzandme September 18, 2013

This was too easy! I did add about 1/4 cup of honey just because I think all bread recipes should have a little honey:). It was perfect and delicious and...... well just impossible to stop eating. We even grilled some with our steaks. Thanks, I already have another bowl full of dough setting out right now. Loved it, Loved it, Loved it.

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cj2 Johnson August 12, 2008
Sullivan Street Bakery No Knead Bread