Jacques Pepin’s No-knead Bread

Posted: Sun, Jan 4
Filed under: recipes, tricks & techniques, , .
Written by: Dave

2½ cups lukewarm water
a couple teaspoons salt
1 teaspoon yeast
4 cup  flour

Combine in a non-stick pot, stir with a spatula until gooey dough forms. Put on lid, and proof at room temp for 60-90 minutes. Stir the dough to break the first rise. Put on lid, and refrigerate overnight for 10-14 hours. Bake in a preheated oven at 425 degrees for 40 minutes. Remove and allow to cool and deflate, and remove from pan.

If you want to watch him demonstrate the recipe,

Here’s the full episode, from KQED.

Comments so far ...

  • Have you tried this, you should, it is delicioso, Ciao

    Teshie — Wed, Jan 28 @ 4:12 pm

  • Teshie,
    No mater what I do the center turns out gummy. I’ve tried less water, more cooking time, less salt it’s getting better but still gummy. Any suggestions? I would appreciate any help you can give.

    Steve Golden — Sun, Aug 14 @ 12:07 pm

  • Jim Lahey, your no-knead method has been pwned! Pepin is the man.

    Meli — Thu, Apr 21 @ 2:28 pm

  • Stephen : I’m wondering if your gummy center has to do with the yeast. Have you checked the date on the package, and proofed it to make sure it’s viable? If so, maybe try increasing it. All the best, Dave.

    Dave (Author)— Tue, Aug 16 @ 7:07 pm

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