No-Knead Cast-Iron Bread

3 C bread flour, plus more for the work surface

2 TSP salt

¼ TSP active dry yeast

1 ⅓ C lukewarm water, plus more as needed

The combination of flour, salt, yeast, and water is a magical one, producing a variety of loaves that grace dinner tables around the world. Still, there is something extra special in this no-knead bread, inspired by the original recipe by Jim Lahey, the bread maestro behind New York City’s Sullivan Street Bakery. Even the most intimidated bread baker can feel confident using Lahey’s method, which requires little work but a bit of time. Here the rise time is slightly increased, with an easier way to get the sticky dough into a hot cocotte, the ideal bread-baking vessel because its steam creates a crispy crust. The combination of flour, salt, yeast, and water is a magical one, producing a variety of loaves that grace dinner tables around the world. Still, there is something extra special in this no-knead bread, inspired by the original recipe by Jim Lahey, the bread maestro behind New York City’s Sullivan Street Bakery. Even the most intimidated bread baker can feel confident using Lahey’s method, which requires little work but a bit of time. Here the rise time is slightly increased, with an easier way to get the sticky dough into a hot cocotte, the ideal bread-baking vessel because its steam creates a crispy crust.

Directions at tastecooking.com

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