If you haven’t jumped on the bread bandwagon yet, welcome aboard! You may never get off it once you’ve made your first loaf of bread in a Dutch oven. And you won’t believe how easy it is!
The idea, first developed by Jim Lahey in his Sullivan Street Bakery in New York City, is simple but beautiful. Mix up a wet dough, let it rise overnight, pop it into a very hot pot in a very hot oven, and out comes a loaf with a beautiful crust that crackles as it cools, with an airy, bubbly crumb and a chewy texture.
You’re going to pat yourself on the back so hard your whole body will hurt. Seriously, folks, this bread is easy and delicious.
WHY AND HOW NO KNEAD BREAD WORKS
Yeast breads typically need to be kneaded to develop strands of gluten in order to form structure to hold the gasses that yeast produces so the bread will rise.
So how does this work with a…