The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

No-Knead Variation

JoeV's picture

No-Knead Variation

I was scheduled to go to the dentist yesterday for some work, so I baked these in the morning before I left so I could take them. I have turned a few of the Dentist's staff into bread bakers, and they look forward to me coming by because I always bring them something. The Dentist is alergic to peanuts and some other nuts, so I made a loaf (the football shaped one) with 2T of mixed Italian herbs for him (he had to fight the girls to get a piece. LOL) The long loaf had flax seed, chopped walnuts, sunflower seeds and golden raisins in it. The top of each loaf is sprayed with water and I sprinkle 10-grain cereal on the loaf just befor putting it in the cloche. By the time my procedure was done, there was about two inches of each loaf left. Wow, those ladies sure can eat. Of course, it came out of the oven at 8 a.m., and I was in the office before my 10:00 appointment, so it was still a little warm in teh center.


This is the basic no-knead recipe that was proofed for 11 hours and was baked in a pre-heated cloche for 30 minutes covered at 450F, and 10 minutes uncovered. I do not like a dark crust, so I just watch the uncovered bread until it turns a golden brown.

LindyD's picture

Jim Lahey recipe.

The link to the actual recipe as it appeared in the NY Times is here