No-Knead Bread from Sullivan Street Bakery

Years ago, I bought a rusty old cast iron Dutch oven at a community sale. The sale was held at a local horse farm. It was so picturesque, I had to buy something! πŸ™‚ (It’s hard for me to pass up on any cast iron anyway…) I cleaned it up and re-seasoned it, but, I will admit it has taken a back seat to my enameled cast iron pots. Finally, I know why I needed it! It was the absolute perfect vessel to bake this beautiful bread in.

This is one of the all-time most popular recipes ever published in the New York Times. It was adapted fromΒ Jim Lahey, owner of Sullivan Street Bakery. The recipe is very forgiving and is practically effortless,Β but takes almost 24 hours to complete. The most difficult part for me was deciding what time frame would work the best to start the bread! (I decided to start at 3 pm, by the way.)

My house is too cold this time of year to let the dough rise at room temperature, so I used a proofing oven. I also used a greased bowl for the second rise because others had commented that the dough is so sticky it becomes difficult to manage. Next time, I would make 2 loaves at once. (Seems so obvious now!) I would also try incorporating whole wheat flour for half of the bread flour. This bread is so fabulous my family wants me to make it at least once a week!

I’m bringing my prize loaf to share at Angie’s Fiesta Friday #109 this week, which I’m co-hosting (fun!) with Lily of Little Sweet Baker. I am also sharing it at Throwback Thursday hosted by Mollie, Quinn, and Meaghan. Come join us! Enjoy!

  • 3 cups all-purpose or bread flour, more for dusting (preferably King Arthur)
  • ΒΌ teaspoon instant yeast
  • 1 ΒΌ teaspoons coarse salt
  • cornmeal or wheat bran, as needed
  • cooking oil spray, as needed

  1. In a large bowl combine flour, yeast and salt.
  2. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.Β IMG_3225
  3. Cover bowl with plastic wrap or a cotton towel. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl in the oven under a proofing setting (85 degrees) for 6 hours, left it in the closed oven for 10 hours, and then returnedΒ it toΒ the proofing setting for the remaining 2 hours.)Β Dough is ready when its surface is dotted with bubbles.Β IMG_3240
  4. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  5. In the meantime, wash the bowl.
  6. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
  7. Coat the bowl with cooking oil spray and sprinkle with cornmeal.
  8. Place the dough seam side down into the bowl. Cover with another cotton towel and let rise for about 2 hours. (I placed mine back in the oven on the proofing setting.)Β When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  9. At least a half-hour before dough is ready, heat oven to 450 degrees. (I used the convection setting.) Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
  10. When dough is ready, carefully remove pot from oven.
  11. Coat the top of the dough with cooking oil spray and lightly sprinkle with cornmeal.
  12. Turn theΒ dough over into the pot, seam side up. (It may look like a mess, but that is okay.) Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  13. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Enjoy!Β 

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

57 responses to “No-Knead Bread from Sullivan Street Bakery

  1. What a neat find! I don’t have a dutch oven, but I have managed to make no knead bread in a covered deep casserole dish. Your bread looks wonderful!

  2. There is nothing more inviting than a freshly baked batch of homemade bread. So beautifully done, Josette. That too no knead and made in a Dutch oven. Kudos!

  3. This looks fantastic! I make a no-knead but I’m going to try this one next time. Hope you’ll bring it by and link up to Throwback Thursday, too. And thanks for hosting for us on Fiesta Friday! Hmmm…maybe I should make empanadas, lol! πŸ™‚

  4. Perfectly baked bread, Josette. Love the nice golden crust! πŸ™‚

  5. Wow Josette, that’s one delicious looking loaf of bread. I can see why your family is already requesting it at least once a week. Absolute perfection! Happy FF and having fun co-hosting with you, hugs:)

  6. Yay! A no-knead bread that even I can make! (I don’t have a Kitchen-Aid or bread machine.) It looks super-tasty Josette, thank you!

  7. What a lovely looking loaf, and a great pan! what a find!!

  8. I’ve been making a lot of bread lately in my Le Creuset…but yours looks better than anything I turned out! I’ll definitely give this recipe a try…real quick!

  9. I love homemade bread so much and this looks like a beautiful loaf! Even better since you don’t have to knead it! πŸ™‚

  10. Such a beautiful bread, Josette! And it sounds delicious!

  11. I love Sullivan Street bakery, it’s my favorite and I will make a trip into Manhattan just to get bread there, the semolina bread is my favorite. I love this recipe and have a cast iron pot I love baking bread in. Will try this recipe, thank you for posting it.

  12. Perfectly baked bread. .. love the crust….

  13. I know what u mean! My cast iron has taken a backseat for the enamelled ceramide coated pans 😦
    The bread looks delicious! I have a fear on yeast and have never attempted baking bread at home.. But u make it seem so easy!

  14. skd

    This looks so airy and delicious! !

  15. Amazing what 1/4 teaspoon yeast can do if you let it! Very nice loaf!

  16. deliciouslynell


  17. What a great find!! And the bread turned out so beautiful – can only imagine how good it tastes with a great crust and warm and soft on the inside!

  18. I love cast iron and an estate sale is a perfect way to get some. No knead bread is so yummy too! Thanks so much for stopping by Throwback Thursday!

  19. petra08

    A beautiful bread! And no knead, brilliant πŸ™‚

  20. How pretty is this bread Josette! I am going to try this one! Thanks for sharing. Happy FF!

  21. My mouth is watering as I am sitting wanting smoothing for breakfast. A toasted slice of your bread with a little butter and some of my beet orange marmalade I made last week would taste great. Unfortunately I don’t have your bread. :(( Great recipe and thanks for sharing with us on Throwback Thursday & can’t wait to see what you’ll bring this week!

  22. Wow! Josette, I LOVE this bread! It looks so delicious! I am trying to reduce my bread intake, and these photos aren’t helping me with that πŸ˜€ I want to go and make this now so I can have some of this beautiful crusty bread tomorrow! Happy FF!

  23. What a beautiful loaf of bread! I have quite a bit of cast iron including one that would be perfect for baking this bread. Why did you think it would be better to split the loaf? Would you use a smaller pan?

  24. Pingback: No-Knead Bread from Sullivan Street Bakery | homethoughtsfromabroad626

  25. Pingback: No-Knead Bread from Sullivan Street Bakery | frankensportblog

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