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 ...
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.
Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should sound hollow. If not, put it back ...
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.