THE STAUB COOKBOOK: No-Knead Cast-Iron BreadPosted by Ashley Vander Meeden, Contributor | 04.13.2020
This no-knead bread is inspired by an original recipe from Jim Lahey, the bread maestro behind New York City’s Sullivan Street Bakery. Even the most intimidated baker can feel confident using Lahey’s method, which requires little work but a bit of time. Cooking this bread in a hot Staub cocotte is ideal, because the steam created in the cocotte creates a crispy crust and a luxuriously soft interior.
Makes 1 Loaf
- 3 cups bread flour, plus more for the work surface
- 2 teaspoons salt
- 1⁄4 teaspoon active dry yeast
- 1 1⁄3 cups lukewarm water, plus more as needed
HOW TO MAKE IT
In a large bowl, combine the flour, salt and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours.
Lightly flour a work surface. Gently remove the dough from the bowl on the work surface. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size.
Preheat the oven to 475 degree F. Place a medium cast-iron cocotte into the oven while it preheats.
When the cocotte is hot, carefully remove it from the oven. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven and bake for 30 minutes. Remove the lid and continue baking for another 20-30 minutes, until the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.