The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no knead, overnight ferment recipe?

ladonohue's picture

no knead, overnight ferment recipe?

"which means that Pipman relies on recipes that let the dough ferment overnight and generate gluten without kneading." (this person is making 70 loaves a day to sell)  can someone give me an example of a recipe and process like this? 



jcking's picture

( By Jim Lahey, Sullivan Street Bakery, N. Y. From The New York Times, Nov. 8, 2006 with some suggested modifications by Chuck Robinove, BBGA-SHB)

3 cups all-purpose or bread flour (100%) (I use General Mills All Trump flour)
¼ teaspoon instant yeast (0.2%)
1 1/4 teaspoons salt (1.8%)
1 5/8 cups water (78%) (This is about 72% hydration)
Cornmeal or wheat bran as needed (Use white rye flour to prevent sticking and for a rustic look)
Yields one 1 ½ pound loaf. Time : about 1 ½ hours plus 14-20 hours rising

In a large bowl combine flour, yeast, and salt. Add the water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest for at least 12 hours, preferably about 18, at warm room temperature, about 70°F. (Do it for 18 hours; start it around noon and finish the next morning.).
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle with a little more flour, stretch it out lightly, and fold it over on itself once or twice. (This is a variant on the stretch and fold method.) Cover loosely with plastic wrap and let
rest about 15 minutes. Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape dough into a ball (bring careful not to degas it). Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal; put dough seam side down on the towel and dust with more flour, bran, or cornmeal. (This keeps the dough from sticking to the towels and makes it easy to put the dough in the pot later). Cover with another
cotton towel and let it rise for about 2 hours. When it is ready the dough will be more than double in size and will not readily spring back when poked with a finger.

At least half an hour before the dough is ready, heat oven to 450°F. Put a 6- to 8-quart heavy covered pot, cast iron, enamel, Pyrex, or ceramic (I use a large Le Creuset pot) in the oven as it heats. When the dough is ready carefully remove the pot from the oven. Remove the top towel from the dough. Slide your hand under the towel and the dough and turn the dough into the pot,
seam side up. It may look a mess, but that is OK. Shake the pan once or twice to evenly distribute the dough; it will straighten out as it bakes. Cover with the lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on rack. I sprinkle white rye flour in the bottom of the pot. This keeps the loaf from sticking to the pot and lets it slip out very easily when it is done. I also sprinkle white rye flour on the top of the loaf to give it a rustic look. The loaf will split irregularly on top as it bakes and this look, together with the white rye flour, looks really rustic. If there is too much flour on the bottom of the loaf when it is baked, just let it cool and brush off the excess flour. I also bake it at 450°F but for 45 minutes with the lid kept on the whole time)
This is a wonderful bread with a thick crispy crust, a golden yellow crumb with an even distribution of medium to large holes, and a mellow taste. You don’t even need butter on it to enjoy it; just eat it as is.