Women's hands kneading bread on counter - Tom Merton/Getty Images Less-experienced bakers often underestimate the amount of time needed to produce a loaf of bread; from measuring out the ...
Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over ...
Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
In the 15th anniversary edition of ‘My Bread,’ author Jim Lahey explains his method, which has roots in an ancient technique. New York City baker Jim Lahey calls his no-knead bread ...
Welsh culinary star Michela Chiappa, known for her appearances on ITV's This Morning and as a Sunday Times best-selling author, has taken to social media to share her effortless no-knead bread recipe.
When bread makers work well, it really is as simple as chucking in a load of ingredients and then going away to do something more productive. There's no kneading, no proofing, no pouring in mixed ...