A recipe by the New York baker Jim Lahey, for a homemade bread that is easy to prepare even for those who are not expert bakers
You have always been attracted to home baking, but have you never dared to try your hand? This is the right recipe to start trying because you don't need to know how to knead! It is about bread in a pot, or no-knead bread, as its inventor renamed it, Jim Lahey, New Yorker baker, owner of Sullivan Street Bakery. You will need around 24 hours to get your perfect loaf. Let's find out how.
The recipe for bread in a pot
Ingredients
For the bread in the pot you will need: 500 g of flour, 1 teaspoon of salt, 5 g of yeast, 300 g of water at room temperature
The only tool you will need is a pot that can be put in the oven: it must therefore be in cast iron or in steel or terracotta. Make sure that it does not have any plastic element that would melt in the oven.
Method
Dissolve the yeast in half a glass of water. In a bowl put the flour, salt, water and yeast and mix everything with a fork.
Cover the dough with plastic wrap and let it sit for 20 hours at room temperature.
After the time, move the dough (without working it too much) on a surface that you will have covered with flour and create folds inwards, first on one side towards the center then on the other. Prepare a tray with a cloth dusted with flour and transfer the bread to it by placing it on the side of the folds. Then cover with another cloth and let stand another two hours.
Heat the oven to 230 ° C and put the pot in it. When it is hot, turn the dough upside down with the help of the tea towel and making sure that the folds are facing upwards. Cover with the lid and cook for 30 minutes. Then uncover and continue for another 15-30 minutes, until the loaf is golden brown. Always be careful not to burn yourself, helping yourself with potholders.
Remove from the oven and let it cool.
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