Sullivan Street No-Knead Bread

Sullivan Street No-Knead Bread

The developer of this recipe, Jim Lahey of the Sullivan Street Bakery in New York’s “Hell’s Kitchen”, claims it’s so easy, a 6-year-old could make it. We believe him. This is indeed a simple recipe requiring little active time. And the results will stun you and anyone else lucky enough to snag a slice. We’ve tweaked Jim’s recipe slightly, replacing a portion of the white flour with whole wheat and substituting easily-found dry yeast for the instant yeast Jim uses.

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Ingredients

  • Olive or vegetable oil
  • 2 cups all-purpose white flour or bread flour, plus additional for the work surface
  • 1 cup whole wheat flour, or more white flour
  • One 1/4-ounce package dry yeast
  • 1-1/4 teaspoons salt
  • 1-1/2 cups water, less than 110 degrees F
  • Cornmeal or wheat bran

Preparation

Oil a large mixing bowl and set aside.

In a second mixing bowl, combine the flours, yeast, and salt. Push your sleeve up to your elbow and form your fingers into a claw. Mix the dry ingredients until well-combined. Add the water and mix until blended. The dough will be wet, shaggy, and somewhat stringy. Tip the dough into the oiled mixing bowl and cover with plastic wrap. Allow the dough to rise at room temperature-about 70 degrees-for 2 hours, or until the surface is bubbled.

Turn the dough out onto a lightly floured work surface and lightly flour the top. With floured hands, fold the dough over on itself twice. Cover loosely with plastic wrap and allow the dough to rest for 15 minutes.

Dust a clean lint-free cotton towel—not terrycloth!—with cornmeal, wheat bran, or flour. With floured hands, gently form the dough into a ball and place it, seam side down, on the towel. Dust the top of the ball with cornmeal, wheat bran, or flour, and cover the dough with a second towel. Let the dough rise until doubled in size, 1-1/2 to 2 hours; when sufficiently risen, the dough will not spring back when poked with a finger.

In the meantime, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put a lidded 6- to 8-quart cast iron Dutch oven—preferably one coated with enamel, such as Le Creuset—on the grill grate. Preheat the grill to High, 450 degrees F, and let preheat, empty, for at least 30 minutes.

When the dough is risen, remove the top towel, slide your hand under the bottom towel to support the dough, then carefully tip the dough, seam side up, into the preheated pot. Remove the towel, of course. Shake the pot a couple of times if the dough looks lopsided: It will straighten out as it bakes.

Cover the pot with the lid and bake the bread for 30 minutes. Remove the lid and continue to bake the bread for 15 to 30 minutes more, or until it is nicely browned and sounds hollow when rapped with your knuckles. Turn onto a wire rack to cool. Slice with a serrated knife.