Grammy's Kitchen · No-Knead Bread · Jim Lahey’s No-Knead Bread
One of 37 no-knead bread recipes we measured
from leitesculinaria.com
It ranks #1 of 37 for workability among the no-knead bread recipes we compared. 175 cooks on leitesculinaria.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 115% | 99% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups bread flour or all-purpose flour (plus more for the work surface) |
| 1 g | 1/4 teaspoon instant yeast |
| 8 g | 1 1/4 teaspoons salt |
| 316 g | 1 1/3 cups lukewarm water |
| cornmeal or wheat bran (as needed) |
Method: 9 steps, published by leitesculinaria.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“i've made this recipe 4 times in the last week. two successes & 2 failures. i modify the recipe this way, i use a mix of 375g of bread flour with 125g of whole wheat (25%) & 3/8 tsp approx. +1 g of ADY. this is what i have learned so far. 1.” — a cook, 4.0★
“I started making this bread in 2006, when Jim Lahey and Mark Bittman posted the first "Minimalist" video on the New York Times website. Lahey introduced it as a bread recipe that a 6-year-old could make, and said that this recipe would be better than anything ” — a cook, 5.0★